Name: Layered Cornbread Cake with Whipped Honey Butter Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Southern
Ingredients: For the Cornbread Cake:; 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup granulated sugar; 2 large eggs; 1 cup buttermilk; ½ cup unsalted butter, melted and cooled; 1 tsp vanilla extract; For the Whipped Honey Butter Frosting:; 1 cup unsalted butter, softened; ¼ cup honey (more to taste); 1½–2 cups powdered sugar (adjust to desired sweetness and thickness); ¼ tsp salt; 1–2 tbsp heavy cream (optional, for texture)

Why You’ll Love Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

This unique dessert brings together the familiar warmth of cornbread with the luxurious feel of a layered cake. The whipped honey butter frosting adds a rich, creamy sweetness that enhances the subtle corn flavor without overpowering it. Whether you’re a fan of traditional Southern cooking or just love experimenting with bold dessert ideas, this cake is sure to impress with its flavor and presentation. Plus, it’s easy to make and looks stunning on any dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Eggs
Buttermilk
Unsalted butter (melted and cooled)
Honey
Heavy cream
Powdered sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, combine eggs, buttermilk, melted butter, and honey until smooth.
Mix the wet ingredients into the dry ingredients just until combined—do not overmix.
Divide the batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
To make the frosting, beat softened butter with honey until creamy. Add powdered sugar and vanilla, then gradually pour in heavy cream while whipping until light and fluffy.
Layer the cakes, spreading the honey butter frosting between each layer and on the outside. Smooth the sides or leave it rustic depending on your style.
Chill briefly before serving, or serve immediately for a softer texture.

Servings and timing

This recipe makes 12 servings.
Preparation time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Add a fruit twist: Fold fresh blueberries or chopped strawberries into the batter before baking.
Spice it up: Add a touch of cinnamon or nutmeg to the batter for extra warmth.
Use maple syrup instead of honey in the frosting for a different flavor profile.
Make it gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour.
Top it off with candied pecans or a drizzle of caramel sauce for an extra indulgent touch.

Storage/Reheating

Store the assembled cake in an airtight container in the refrigerator for up to 4 days.
Bring to room temperature before serving for best texture and flavor.
Individual slices can be gently reheated in the microwave for 10–15 seconds if desired, but note that the frosting may melt slightly.

FAQs

What makes this cake different from regular cornbread?

This cake is sweeter, softer, and more tender than traditional cornbread, making it suitable as a dessert rather than a side.

Can I make this cake ahead of time?

Yes, the layers can be baked and stored (wrapped tightly) at room temperature for up to 2 days, or frozen for up to 2 months.

Can I use boxed cornbread mix?

It’s best to make the batter from scratch to control sweetness and texture, but a good-quality mix can work in a pinch with some adjustments.

How do I keep the cake moist?

Be careful not to overbake the layers and make sure to use buttermilk for added moisture and tenderness.

Is the frosting overly sweet?

No, the honey adds a subtle sweetness that balances the rich butter and cream without being overwhelming.

Can I make this cake in a different pan?

Yes, you can use two 9-inch pans or even make it as a sheet cake. Just adjust the baking time accordingly.

Is this cake suitable for people with nut allergies?

Yes, as long as you don’t add any nut-based toppings or flavorings, this cake is naturally nut-free.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and structure, especially in the frosting, but margarine can be used in a pinch.

Does this cake need to be refrigerated?

Yes, because of the dairy in the frosting, it should be stored in the refrigerator.

Can I use plant-based milk?

Yes, you can use a plant-based buttermilk substitute (like almond milk mixed with vinegar) for a dairy-free version.

Conclusion

Layered Cornbread Cake with Whipped Honey Butter Frosting is the perfect dessert for anyone who loves the flavors of cornbread but wants something more decadent and celebration-worthy. With its tender crumb, sweet honey notes, and rich frosting, it’s a dessert that bridges rustic and elegant beautifully. Try it once, and it may just become a new favorite for holidays, birthdays, or whenever you want to serve something truly unique.