Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
If you’re searching for a showstopper dessert that delivers major flavor and a playful twist on a Southern classic, look no further than this Layered Cornbread Cake with Whipped Honey Butter Frosting. Imagine tender, moist layers of subtly sweet cornbread, sandwiched and blanketed in airy, luscious honey-kissed buttercream. Every bite captures the golden warmth of cornbread meeting the decadent charm of cake, making it the ultimate centerpiece for brunches, celebrations, or anytime you want to wow your guests with something unexpected.
Ingredients You’ll Need
The ingredients for this delicious Layered Cornbread Cake with Whipped Honey Butter Frosting are delightfully straightforward, yet together, they create an irresistibly rich and homey treat. Each component plays a key role in shaping the final texture, flavor, and gorgeous color of your cake, so don’t skip the little details!
- Yellow cornmeal: Adds authentic cornbread texture and a sunny, golden hue—use a fine grind for the best crumb.
- All-purpose flour: Balances out the cornmeal, giving your layers structure and softness.
- Baking powder: Essential for a tall, fluffy rise—don’t skimp!
- Baking soda: Reacts with the buttermilk for extra lift and tender bite.
- Salt: Just a touch brings out all those marvelous flavors.
- Granulated sugar: Sweetens the deal while keeping the crumb light.
- Large eggs: Bind everything together and provide richness.
- Buttermilk: Moistens the cake and delivers a subtle tang—key for that classic Southern taste.
- Unsalted butter, melted and cooled: Adds buttery flavor and luxurious moisture throughout.
- Honey: Infuses gentle sweetness that makes this cake unforgettable. Use a good-quality honey if you can!
- For the whipped honey butter frosting:
- Unsalted butter, softened: The creamy base for our dreamy frosting.
- Honey: Swirls natural sweetness directly into every bite.
- Powdered sugar: Makes the frosting fluffy and smooth, never gritty.
- Heavy cream: Adds richness and whips up for a cloudlike texture.
- Pinch of salt: Rounds out the frosting, keeping it from being too sweet.
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and grease them generously before lining the bottoms with parchment paper. This step ensures your cornbread cake layers will release easily, fully intact and ready for assembly.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and granulated sugar. Combining these dry ingredients first gives you a uniform base, preventing little surprise pockets of flour or baking powder in the final cake.
Step 3: Whisk the Wet Ingredients
Crack the eggs into a separate bowl and add the buttermilk, melted and cooled butter, and honey. Whisk until everything is nicely blended. This mixture should look creamy and golden—almost good enough to eat already!
Step 4: Combine and Bake
Gently pour the wet ingredients into the dry and stir until just blended. Don’t overmix—the less you stir, the softer and more tender your cake will be. Divide the batter evenly between the prepared pans and slide them into the oven. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few tender crumbs.
Step 5: Cool the Layers
Once baked, let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks to cool completely. This step prevents sogginess and ensures your frosting won’t melt when you assemble the cake.
Step 6: Make the Whipped Honey Butter Frosting
While your cakes cool, beat softened butter in a large bowl with an electric mixer until ultra creamy. Add in the honey and keep beating until fully blended. Gradually add the powdered sugar on low speed (to avoid a sugar cloud), then drizzle in the heavy cream and sprinkle in the salt. Crank the mixer to high and whip for 2–3 minutes until your frosting is fluffy, light, and utterly irresistible.
Step 7: Assemble and Frost
Place one fully cooled cornbread cake layer on your serving plate. Spread a generous layer of whipped honey butter frosting over the top. Gently add the second cake layer, then use the remaining frosting to coat the top and sides. You’ll end up with a stunning Layered Cornbread Cake with Whipped Honey Butter Frosting that looks as incredible as it tastes!
How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting
Garnishes
For an elegant touch, scatter a fistful of edible flowers, a drizzle of extra honey, or a handful of toasted pecans or walnuts over the top. A sprinkle of flaky sea salt or a dusting of powdered sugar also makes the flavors pop. Each garnish brings its own flair and lets that signature Layered Cornbread Cake with Whipped Honey Butter Frosting shine even brighter on your table.
Side Dishes
Complement your cake with side dishes like fresh berries, a zingy fruit compote, or even a tangy lemon sorbet to balance the sweetness. For brunch gatherings, offer up salty bacon or breakfast sausage to create that timeless sweet and savory pairing everyone loves.
Creative Ways to Present
Serve individual slices on pretty plates with a dollop of whipped cream, or build an eye-catching cake stand centerpiece with cake slices fanned out for easy grabbing. For parties, try making mini versions in muffin tins, frosting each like a cupcake. However you choose, the Layered Cornbread Cake with Whipped Honey Butter Frosting always commands attention!
Make Ahead and Storage
Storing Leftovers
To keep your cake fresh, cover any leftovers tightly and store them at room temperature for up to one day. For longer storage, pop it in the refrigerator for up to three days, making sure it’s well wrapped to avoid drying out. Let it come to room temperature before serving for the best flavor and texture.
Freezing
Yes, you can freeze this cake! Wrap individual slices or the whole (unfrosted or frosted) cake tightly in plastic wrap, then a layer of foil. It’ll keep beautifully for up to two months. Thaw overnight in the fridge for a treat that tastes just-baked.
Reheating
If you prefer your cornbread cake slightly warm, zap individual slices in the microwave for 10–15 seconds. Just be gentle—overheating can melt the luscious frosting! Serve immediately for that fresh-from-the-oven feeling.
FAQs
Can I use white cornmeal instead of yellow?
Absolutely! White cornmeal will yield a slightly different color and a milder flavor, but your Layered Cornbread Cake with Whipped Honey Butter Frosting will still turn out moist and delicious.
Can I add mix-ins like berries or nuts to the batter?
Yes! Gently fold in up to a cup of fresh blueberries, diced strawberries, or toasted nuts before baking for a fun flavor twist. Just be careful not to overload the batter, which could affect the texture.
How long does the whipped honey butter frosting stay fluffy?
The frosting will stay fluffy for about three days when stored in the fridge. If it firms up, simply whip it again with a mixer or let it sit at room temperature for about 30 minutes before using or serving.
Can I make this cornbread cake gluten free?
You can! Substitute a cup-for-cup gluten free flour blend for the all-purpose flour. Check your cornmeal to make sure it’s certified gluten free as well, and proceed as usual.
What’s the best way to transport the cake to a party?
Chill the frosted cake for 30 minutes to set the frosting, then transport it in a cake carrier or well-sealed container. Decorate with fresh garnishes right before serving to keep everything looking perfect.
Final Thoughts
I can’t wait for you to try making this Layered Cornbread Cake with Whipped Honey Butter Frosting at home. It’s such a heartfelt, joyful bake that never fails to spark conversation and delight everyone lucky enough to share a slice. Enjoy every bite, and don’t be surprised if it becomes one of your new most-requested recipes!
Print
Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet cornbread and fluffy honey butter frosting with this Layered Cornbread Cake recipe. Perfect for any special occasion or simply as a comforting treat.
Ingredients
Cornbread Cake:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted and cooled
- ¼ cup honey
Whipped Honey Butter Frosting:
- 1 cup unsalted butter, softened
- ⅓ cup honey
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In another bowl, mix eggs, buttermilk, melted butter, and honey.
- Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just combined.
- Bake: Divide batter between pans and bake for 20–25 minutes. Cool cakes on wire racks.
- Make frosting: Beat softened butter, add honey, powdered sugar, cream, and salt. Whip until fluffy.
- Assemble: Place one cake layer, spread frosting, top with second layer, and frost top and sides.
- Serve: Slice and enjoy!
Notes
- For added flavor, consider adding fruit preserves between the cake layers.
- This cake can be made a day ahead and stored covered at room temperature or in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
