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.

Enjoy!

Blue Cornmeal Cake with Honey Whipped Cream Recipe

Dough-Eyed

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!