Cornbread Cake with Blackberry Compote and Mascarpone Whipped Cream

August 9, 2024

Inspired by ABC Kitchen in New York City, my new Cornbread Cake is paired with blackberry compote and mascarpone whipped cream. The texture and flavors of this cake will wow you and having you going back for seconds and thirds!

A two layer cake on a cake stand, cut in half to show the filling

The Most Delicious Cornbread Cake Recipe

I’ve had a cornbread cake on my mind for a while now, but we can thank my friends Rena and Gary for pushing this one to the top of my to-do list. On a recent trip to New York, my friends dined at one of my favorite restaurants – ABC Kitchen. During their meal, I received a text with a picture of their dessert. It was a small round blackberry cornbread cake with homemade vanilla ice cream. It looked divine! Along with the picture, they said, “You have to make a cake like this!”

A two layer cake on a cake stand.

Having been to ABC Kitchen a few years ago, I knew they weren’t exaggerating when they said it was one of the best desserts they’ve ever had. In fact, my Olive Oil Ricotta Cake was inspired by one of their appetizers! And to this day, that cake is one of my absolute favorites!

Their description of the cornbread cake sounded amazing. I couldn’t help but get started on my own version right away!

A slice of cake on a blue plate.

Cornbread Cake Recipe

The cornbread cake layers took me a few tries to get right, but it was worth every failed attempt. These cake layers are incredible. They’re moist and tender, but also slightly dense and decadent. I know you’ll love them!

IMPORTANT: this recipe calls for corn meal. Make sure you use corn meal and a NOT cornbread mix.

You’ll also be using:

  • Two 8-inch round cake pans
  • Turbinado sugar (coarse sugar)
  • All-purpose flour
  • Baking powder
  • Salt
  • Sugar
  • Butter
  • Eggs
  • Vanilla
  • Buttermilk

The turbinado sugar is optional, but I HIGHLY recommend adding it to the sides of your pans. You are going to love the crunchy texture that crystalized sugar adds to this cake.

Blackberry Compote

The blackberry compote is incredibly easy to make. Feel free to make it with fresh or frozen blackberries. You can also sub the blackberries for any other berry you prefer. Just make sure to have some cornstarch on hand to help thicken the compote.

TIP: the blackberry compote is a great element to make ahead of time. It can be stored in the fridge in an airtight container.

Slice of cake on a plate.

Mascarpone Whipped Cream

With the tangy, creamy, light flavors and textures of the mascarpone whipped cream, we’re adding great balance to the denser cornbread cake and tart blackberry compote.

To make the mascarpone whipped cream, you’ll beat the whipped cream, powdered sugar and E-Z Gel to semi-stiff peaks. You’ll then fold in the mascarpone cheese and you’re done! Don’t you love how easy that is!

I am so excited for you to dig into this cake! Let me know what you think!

How to Assemble the Cornbread Cake

One of the many things to love about this cake is how simple and quick it is to assemble. No decorate, just layer and serve.

A two layer cake on a cake stand, cut in half to show the filling

Cornbread Cake

4.97 from 30 votes
Cornbread cake layers with blackberry compote and mascarpone whipped cream.

Ingredients
  

For the Cake

  • 2 cups (240 g) all-purpose flour
  • 1 cup (150 g) corn meal
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 3/4 cup (350 g) granulated sugar
  • 3 eggs, at room temperature
  • 1 teaspoon (4.2 g) vanilla extract
  • 1 cup (225 g) buttermilk, at room temperature

FOR THE COMPOTE

  • 6 ounces (170 g) blackberries
  • 1/3 cup (75 g) granulated sugar
  • 1/2 tablespoon (4 g) cornstarch, sifted

For the Mascarpone Whipped Cream

  • 2 cups (460 g) heavy whipping cream
  • 1 cup (125 g) powdered sugar
  • 2 teaspoons (10 g) vanilla bean paste
  • 8 ounces mascarpone
  • 1 tablespoon EZ gel

Garnish

  • Fresh blackberries
  • Turbinado sugar

Instructions
 

Instructions

  • Preheat your oven to 325 degrees F. Spray two 8-inch cake pans with nonstick spray, line the bottom with parchment paper and spray again. Sprinkle turbinado sugar around the sides of the cake pan. Set aside.
  • In a medium sized mixing bowl, combine the flour, corn meal, baking powder, and salt. Whisk to combine and then set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.
  • Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.
  • With the mixer on low speed, alternately add the dry ingredients and the buttermilk, starting and ending with the dry mixture. Mix until just combined.
  • Pour the batter into your two 8-inch pans (about 22 ounces in each) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 30 to 35 minutes.
  • Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.
  • Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE COMPOTE

  • Combine the blackberries and sugar in a medium saucepan over medium heat. Using a potato masher, mash some of the blackberries to break them up and release the juices.
  • Stir in the cornstarch.
  • Let simmer for about 10 minutes until the mixture is reduced by half. (We’re trying to reduce the amount of water and thicken the mixture.)
  • Cool completely before using.

For the Mascarpone Whipped Cream

  • In the bowl of an electric mixer, beat heavy whipping cream, powdered sugar, vanilla, and E-Z Gel, until stiff peaks form. Transfer to another bowl and set aside.
  • Fold in the mascarpone.

Assembly

  • Place the first cake layer, top side up, on a cake stand. Spread half of the mascarpone filling on top of the cake. Top with half of the compote and some fresh blackberries, if desired. Repeat these steps for the second layer.
  • This cake can be made ahead of time. Be sure to cover it well. Store in the refrigerator, if storing only one day/night, otherwise, store in the freezer.
Course: Dessert
Cuisine: Cake
Keyword: blackberry, Cornbread, Cornbread Cake, Mascarpone, Whipped Cream

Join the Conversation

  1. 5 stars
    I think there’s a typo in the buttermilk! Was pouring 450 grams and realized that’s more than a cup! Pretty sure it just calls for one cup though.

    1. Thanks for catching that! It’s 225 🙂 And all fixed

  2. If I can’t get a hold of mascarpone, can I use cream cheese instead?

    1. Yes that works!

  3. Jillian Zilch says:

    Any suggested substitute for EZ gel? It’s not something I keep in my pantry regularly.

      1. Can’t find EZ gel so you suggest gelatin but didn’t confirm if proportions would be exactly the same. Can you please elaborate.

        Thank you

  4. 5 stars
    I’ve made hundreds of cakes and this recipe is one of the best ever! My family, and friends, agree! The texture is amazing and the turbinado sugar on the sides is heavenly. The BlackBerry compote is refreshing and not too sweet. Brilliant recipe!

  5. Hi! I plan to make this cake this week, however no stores near me (Pennsylvania) have Ez-Gel. Anything I can substitute that with in this recipe? If so, is it an equal sub. or different measurement?

  6. 5 stars
    This look amazing and I can’t wait to make it this weekend! However I’ve no idea what EZ gel is!! I’m in England and we don’t have it here. Any suggestions for a alternative please? I am new to your site and just love it thanks so much! x

    1. Yes, you can use gelatin. There are instructions online on how to bloom gelatin and use it in whipped cream. EZ stabilizes just like gelatin.

  7. Maureen Bartuccio says:

    In the cornbread cake with blackberry compote and mascarpone whip cream , can I use gelatin to thicken whip cream instead of ez gel.
    I don’t want to spend 20$ on something used rarely.
    Thank you in advance.
    I love your Instagram and this will be my first cake I make of yours!

    1. Yes you can.

  8. 5 stars
    This cake is delicious and so easy to make!

  9. Francesca says:

    5 stars
    My hubs was very skeptical, but once he tasted it he loved it!! This cake is so delicious and light (unlike a denser ‘dinner’ cornbread) that I will make it in smaller loaf pans and add a drizzle of honey over the top as a nice snack cake. Thanks for another winner, Courtney!

  10. 5 stars
    My mom requested this cake for her birthday, and it did not disappoint! We loved the texture of the cake, and the blackberry compote pair perfectly with it. The whipped frosting was also the perfect choice, as it is much lighter than buttercream. Will definitely make this again!
    (As others have mentioned, I used gelatin to stabilize the whipped cream since I couldn’t find EZ gel. I used 2 teaspoons of gelatin with 8 teaspoons of water. Bloom the gelatin in the water, wait 5 minutes, then microwave about 10 seconds. When the whipped cream is almost to stiff peaks, slowly pour in the gelatin with the mixer still running.)

  11. 4 stars
    I love it

  12. Hey Courtney, if I wanted to make this as a typical 3 layer cake and frost the outside, would type of buttercream/frosting might you recommend? vanilla bean butter cream? or your honey cream cheese?

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