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Cornmeal Cake with Buttermilk Cream Recipe

Cornmeal Cake with Buttermilk Cream

Enjoy this tender and slightly crunchy Cornmeal Cake paired with a tangy buttermilk cream. A perfect dessert for any occasion, combining rustic charm with rich flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cornmeal Cake
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
Buttermilk Cream
  • 1 cup heavy cream
  • 1/2 cup buttermilk
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
Optional Toppings
  • Fresh berries such as strawberries or blueberries
  • Honey drizzle
  • Powdered sugar for dusting
Substitutions
  • Vegan: Use plant-based butter flax eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), and plant-based buttermilk (almond milk with a splash of vinegar).
  • Gluten-Free: Use gluten-free all-purpose flour.
  • Low-Sodium: Reduce or omit the salt.

Method
 

Preheat the Oven
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
Prepare the Cake Batter
  1. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  2. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  7. Mix until just combined—do not overmix.
Bake the Cake
  1. Pour the batter into the prepared cake pan and smooth the top.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Buttermilk Cream
  1. In a medium bowl, whip the heavy cream and powdered sugar with an electric mixer until soft peaks form.
  2. Gently fold in the buttermilk and vanilla extract until well combined.
  3. Chill the cream in the fridge until ready to serve.
Serve
  1. Serve slices of the Cornmeal Cake with a dollop of the tangy buttermilk cream on top.
  2. Garnish with fresh berries, a drizzle of honey, or a dusting of powdered sugar.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 slice of cake with buttermilk cream):

  • Calories: 300-350
  • Carbohydrates: 40g
  • Protein: 5g
  • Fat: 15g
  • Saturated Fat: 9g
  • Sodium: 250mg
  • Fiber: 1g
  • Sugar: 20g


Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a sweeter cake, increase the sugar to 1 cup.
    • For a richer flavor, substitute 1/4 cup of the butter with vegetable oil.
    • To make the cake extra moist, you can drizzle a bit of honey or simple syrup over the top while it’s still warm.