Name: Layered Cornbread Cake with Whipped Honey Butter Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 ½ cups yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup sugar (optional); 2 large eggs; 1 ½ cups buttermilk; ½ cup unsalted butter, melted and cooled; 2 tablespoons honey; 1 cup unsalted butter, softened (for frosting); ¼ cup honey (for frosting); ¼ teaspoon salt (for frosting); 1–2 tablespoons heavy cream (for frosting)

Jump to Recipe·Print Recipe

A delightful twist on traditional Southern comfort, this Layered Cornbread Cake with Whipped Honey Butter Frosting blends the rustic charm of cornbread with the sweetness of a light, creamy frosting. The result is a beautifully textured, subtly sweet cake that feels equally at home on a brunch table or as a cozy dessert centerpiece. With its golden layers and whipped honey butter, this cake delivers nostalgia and novelty in every bite.

Layered Cornbread Cake with Whipped Honey Butter Frosting

Ingredients

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

For the Cornbread Cake Layers:

1 ½ cups yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

⅓ cup sugar (optional for sweeter cake)

2 large eggs

1 ½ cups buttermilk

½ cup unsalted butter, melted and cooled

2 tablespoons honey

For the Whipped Honey Butter Frosting:

1 cup unsalted butter, softened

¼ cup honey

¼ teaspoon salt

1–2 tablespoons heavy cream (as needed for texture)

Directions

I preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.

In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

In another bowl, I combine the eggs, buttermilk, melted butter, and honey until smooth.

I pour the wet ingredients into the dry and stir just until everything comes together—no overmixing.

I divide the batter evenly into the prepared pans and smooth the tops.

I bake for 20–25 minutes, until a toothpick comes out clean from the center.

After baking, I 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:

Using a mixer, I beat the softened butter until fluffy, about 2–3 minutes.

I add the honey and salt and continue beating until well combined.

I slowly add cream, one tablespoon at a time, until I get a soft, whipped consistency.

To Assemble:

Once the cake layers are completely cool, I place one on a serving plate and spread a thick layer of the whipped honey butter.

I gently place the second layer on top and either frost the top and sides or leave the sides bare for a more rustic presentation.

For an extra touch, I sometimes drizzle honey or garnish with edible flowers.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 390 kcal per slice

Variations

I sometimes add a touch of cinnamon or nutmeg to the batter for a warm spice note.

If I want more texture, I mix in some fresh or frozen corn kernels.

For a more savory version, I reduce the sugar and skip the frosting, serving it with a dollop of sour cream or alongside chili.

I’ve also made a jalapeño-honey version by folding in finely diced jalapeños and topping with a spicy honey glaze.

Storage/Reheating

I store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I let it come to room temperature or warm individual slices briefly in the microwave for about 10–15 seconds to soften the frosting slightly. For longer storage, I freeze the unfrosted cake layers, wrapped tightly, for up to 2 months.

FAQs

What kind of cornmeal should I use for this cake?

I prefer using yellow cornmeal with a medium grind for a balanced texture. Finely ground cornmeal makes the cake softer, while coarse grind can make it too gritty.

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day ahead. Once cooled, I wrap them tightly and frost just before serving for best results.

Is this cake very sweet?

The cake itself is mildly sweet, especially if I choose to omit the sugar. The whipped honey butter frosting adds a gentle sweetness that complements the cake without making it overly rich.

Can I make this without buttermilk?

If I don’t have buttermilk, I make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.

How do I get the frosting really fluffy?

I make sure the butter is fully softened before whipping and add cream gradually. Whipping for a few minutes is key to achieving that light, airy texture.

Conclusion

This Layered Cornbread Cake with Whipped Honey Butter Frosting is a charming blend of comfort food and showstopper dessert. I love how it honors traditional Southern flavors while adding a creative twist. With simple ingredients and a quick prep time, it’s a recipe I reach for when I want something that feels both homemade and special. Whether for a cozy brunch or a festive holiday table, this cake is sure to shine.

Recipe:

Layered Cornbread Cake with Whipped Honey Butter Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 40 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

A delightful twist on Southern comfort, this Layered Cornbread Cake with Whipped Honey Butter Frosting features tender cornbread layers sweetened with honey and topped with a light, fluffy frosting. Perfect for brunch, holidays, or cozy desserts, this cake blends rustic charm with elegant presentation.

Instructions

Preheat the oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining them with parchment paper.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine eggs, buttermilk, melted butter, and honey until smooth.
Pour wet ingredients into dry and stir until just combined. Do not overmix.
Divide the batter evenly between prepared pans and smooth the tops.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting: beat softened butter until fluffy (2–3 minutes).
Add honey and salt; beat until well combined.
Gradually add heavy cream, 1 tablespoon at a time, until frosting reaches a soft, whipped consistency.
To assemble: place one cake layer on a serving plate and spread a thick layer of frosting on top.
Place the second layer on top and frost the top and sides or leave sides bare for a rustic look.
Optionally, drizzle with honey or garnish with edible flowers.