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
Scale
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
- â…“ 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
