Description
This stunning Layered Cornbread Cake with Whipped Honey Butter Frosting is a sweet-and-savory twist on classic Southern comfort. Perfect for special occasions or holiday gatherings, this moist cornbread cake is layered with fluffy honey buttercream frosting for a show-stopping dessert or brunch centerpiece.
Ingredients
- For the Cornbread Cake:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup granulated sugar
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2 large eggs
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1 cup buttermilk
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½ cup unsalted butter, melted and cooled
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1 tsp vanilla extract
- For the Whipped Honey Butter Frosting:
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1 cup unsalted butter, softened
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¼ cup honey (more to taste)
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1½–2 cups powdered sugar (adjust to desired sweetness and thickness)
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¼ tsp salt
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1–2 tbsp heavy cream (optional, for texture)
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
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Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
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Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
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Combine & Bake: Add wet ingredients to dry and stir until just combined. Divide batter evenly between the pans.
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Bake: Bake for 20–25 minutes or until a toothpick inserted comes out clean. Let cool completely.
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Make Frosting: In a stand mixer, beat softened butter until fluffy. Add honey and mix well. Slowly add powdered sugar, then salt. Add heavy cream a spoonful at a time to reach desired consistency.
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Assemble Cake: Place one cake layer on a plate. Spread frosting over top, then add the second layer. Frost the top and sides with remaining honey butter frosting.
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Serve: Garnish with a drizzle of honey or sprinkle of flaky salt if desired. Serve slightly warm or at room temperature.
Notes
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For a richer flavor, try browning the butter before mixing it into the batter.
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Add a hint of cinnamon or nutmeg to the cake batter for a cozy, spiced variation.
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This cake pairs beautifully with fresh berries or a spoonful of jam between the layers.
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Best enjoyed the day it’s made, but leftovers keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
