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.
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)
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.
Notes
Add cinnamon or nutmeg for a warm spice variation.
Mix in corn kernels for extra texture.
Skip the frosting and reduce sugar for a savory version.
Fold in jalapeños for a sweet-spicy twist.
Store frosted cake in an airtight container for up to 5 days in the fridge.
Unfrosted cake layers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 14g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
