Today we’re making a super easy Blue Corn Cake and it’s kind of a cross between cornbread and cake. It’s pretty addicting and plus honey whipped cream on top? An easy win.
This cake comes together really quickly. Optionally, you can top it with ice cream, powdered sugar, or just enjoy with butter like a sweet cornbread. Let’s get to it!
How to Make Blue Corn Cake
We’re starting off by stirring together the dry ingredients, including blue cornmeal. I was able to find blue cornmeal at my local grocery store pretty easily, but it’s also widely available online. PLUS, you can absolutely make this with yellow cornmeal.
Then we’re beating together the butter, oil, and sugar until combined, and adding in the eggs and honey. Finally, it’s time to add the flour mixture and some buttermilk to this cake in alternating additions until everything is well combined.
There’s a few things that make this cake so good- one of them is using a little bit of vegetable oil in the cake, which helps it stay soft and moist. Buttermilk makes a really fluffy, tender cake. And adding in the blue cornmeal gives it a really yummy, earthy flavor, plus a beautiful light blue-ish hue.
After the cake is baked, you’ll want to cool it completely in the oven before topping it with your honey whipped cream to serve. So easy!
Tips & Tricks for Blue Corn Cake
Here are all my tips and tricks to make the best Blue Corn Cake!
- Do I have to use blue cornmeal? You can easily substitute yellow cornmeal in this recipe, but you’ll end up with a slightly different flavor and of course color.
- Why is there butter and oil in this cake? The butter gives the cake great flavor, and adding just a touch of oil helps keep this cake moist (sorry).
- Don’t over mix the batter. You want your cake to be fluffy and tender, so be sure you mix at each addition until everything is just combined thoroughly.
- Do I need to use honey in the cake batter? The honey in this cake does a few things- it of course sweetens the cake, but it also gives it a delicate honey flavor. Finally, as a syrup, it also contributes to the texture of the cake.
- You can bake this cake in a round or square cake pan. Since it’s made to just be a simple snacking cake, use whatever shape of pan you prefer, as long as it’s an 8-inch pan.
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Blue Cornmeal Cake with Honey Whipped Cream Recipe
Blue Cornmeal Cake with Honey Whipped Cream
For the cake:
- 1 1/4 cup all-purpose flour
- ¾ cup blue cornmeal
- 1 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- ½ cup 1 stick unsalted butter
- ¼ cup vegetable oil
- 3/4 cup granulated sugar
- ⅓ cup honey
- 2 large eggs
- 1 ¼ cups buttermilk
For the whipped cream:
- 1 1/2 cups heavy cream
- 1/3 cup honey
- 1 tsp. vanilla extract or paste
- 1/8 tsp. salt
For the cake:
Preheat your oven to 350 degrees and grease and line an 8-inch cake pan (square or round will work here).
In a medium bowl, stir together the flour, blue cornmeal, salt, baking soda, and baking powder, and set this bowl aside. In a large bowl, beat together the butter, oil, and sugar until well combined. Beat in the honey and eggs.
Add in the flour mixture and the buttermilk in alternating additions, starting and finishing with the flour mixture. Stir between each addition until just combined. Pour your batter in your prepared cake pan, and bake for 30-35 minutes, or until a cake tester comes out clean. Cool in the pan completely before removing to slice and serve.
For the whipped cream:
In a large bowl, beat the heavy cream until soft peaks have formed. This should take 3-4 minutes with an electric mixer. Add in the honey, vanilla extract, and salt, and beat until well combined and stiff peaks have formed. Serve on your cooled cake and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!