The Layered Cornbread Cake with Whipped Honey Butter Frosting is a true celebration of Southern comfort and homey sweetness, all dressed up for your dessert table. With tender, golden cornbread layers stacked high and frosted with pillowy whipped honey butter, this cake manages to be both rustic and show-stopping. Every bite captures the warm nostalgia of skillet cornbread but transformed into an impressive treat that’s perfect for gatherings, special occasions, or simply because you’re in the mood for something extraordinary. If you love the delightful marriage of sweet and savory with melt-in-your-mouth texture, this is a must-bake recipe you’ll find yourself coming back to all year round.
Ingredients You’ll Need
This recipe keeps things simple, letting every ingredient shine in the final result. Each component—bright cornmeal, tangy buttermilk, and sweet honey—adds a layer of flavor or texture that makes the Layered Cornbread Cake with Whipped Honey Butter Frosting utterly irresistible.
- Yellow cornmeal: Gives the cake that signature cornbread flavor and beautiful golden color.
- All-purpose flour: Provides structure, ensuring the perfect tender crumb without being too dense.
- Granulated sugar: Just enough sweetness to make each slice feel like dessert rather than side dish.
- Baking powder: Helps every layer rise tall and fluffy.
- Baking soda: Works with the buttermilk to ensure the cake is light and perfectly textured.
- Salt: Balances the sweetness and deepens all the other flavors.
- Buttermilk (room temperature): Adds tang and a tender bite—don’t skip, it’s what makes this cake stand out.
- Large eggs (room temperature): Bind everything together and help the cake hold its shape.
- Unsalted butter (melted and cooled): Promises rich, buttery taste throughout every crumb.
- Vegetable oil: Keeps the cake ultra-moist and soft, even as it sits.
- Vanilla extract: Adds a subtle warmth in the background that complements the cornbread flavor.
- Frosting – Unsalted butter (softened): Whips up light and fluffy, becoming the creamy base for your honey butter frosting.
- Honey: Infuses the frosting with floral sweetness and a glossy finish.
- Powdered sugar: Makes the frosting super smooth and melt-in-your-mouth.
- Heavy cream: Brings richness and helps create that spreadable, cloud-like texture.
- Salt (for frosting): Just a pinch lifts the sweet notes and highlights the honey.
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting
Step 1: Prepare Your Cake Pans and Oven
Get that oven hot and ready by preheating it to 350°F (175°C). Grease three 6-inch round cake pans well (a bit of parchment at the bottom never hurts) to make sure your beautiful layers release without a hitch. This is the foundation for a showstopping Layered Cornbread Cake with Whipped Honey Butter Frosting!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Don’t rush this step—blending these dry ingredients ensures even rise and flavor in every bite.
Step 3: Combine the Wet Ingredients
In a second bowl, whisk together the buttermilk, eggs, melted butter, vegetable oil, and vanilla extract until everything looks silky and uniform. Room temperature ingredients make for the smoothest, most luxurious batter.
Step 4: Create the Batter
Pour your wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon just until combined—no need for perfection! A few lumps are totally fine. Overmixing will make your cake less tender, so keep it light and easy.
Step 5: Bake the Layers
Divide the batter evenly among your three prepared pans, smoothing the tops. Bake for 20-25 minutes, or until a toothpick in the center comes out clean with just a crumb or two. Let the cakes cool in their pans for about 10 minutes, then gently turn them onto wire racks to finish cooling. The aroma will be irresistible—try to wait until they’re fully cool so your frosting won’t melt!
Step 6: Make the Whipped Honey Butter Frosting
In a large bowl (preferably with a stand or hand mixer), beat the softened butter on medium-high speed for about 3 minutes until extra fluffy. Add the honey and keep beating until it’s creamy and smooth. Gradually add powdered sugar, heavy cream, and a pinch of salt, whipping until the frosting is light as air and dreamily spreadable. It’s the magic touch that turns your cake into the unforgettable Layered Cornbread Cake with Whipped Honey Butter Frosting.
Step 7: Assemble and Frost
Once the cake layers are cool, place the first layer on your serving plate. Spread a generous amount of frosting, then repeat with the second and third layers. If you want, go full bakery-style and frost the sides, or leave them partially bare for a rustic, homespun look. Either way, each forkful is sweet cornbread bliss with a cloud of honey-kissed butter.
How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting
Garnishes
A drizzle of warm honey just before serving turns every slice into a glossy masterpiece. If you enjoy a hint of savory, sprinkle a little flaky sea salt on top to pop those sweet, buttery flavors even more. A light dusting of cinnamon or a few edible flowers can also make your Layered Cornbread Cake with Whipped Honey Butter Frosting absolutely party-ready.
Side Dishes
This cake pairs brilliantly with fresh seasonal berries, a scoop of vanilla ice cream, or a dollop of whipped cream. For a Southern-inspired feast, serve alongside roasted stone fruit or even as the grand finale to a barbecue spread. The subtle corn sweetness and creamy frosting play beautifully with fresh, tart, or savory sides.
Creative Ways to Present
Bring out your inner artist by serving the cake on a rustic wooden board, cut into tall, generous slices. For a playful brunch display, plate each slice with a swirl of honey butter and a sprinkling of edible herbs. Want to go individual? Assemble the cake in jars or glasses for a picnic-friendly version that travels beautifully and puts a new spin on the classic Layered Cornbread Cake with Whipped Honey Butter Frosting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered and refrigerated, where it’ll stay fresh and moist for up to three days. The honey butter frosting keeps its creamy texture, and the layers will taste just as good (if not better!) the next day. Bring to room temperature before serving for the best flavor.
Freezing
If you want to get ahead on party prep, bake and cool the cake layers, then wrap them tightly in plastic wrap and freeze for up to one month. The frosting can also be made ahead and stored in the fridge; just re-whip before spreading it on for ultimate fluffiness. Assemble your Layered Cornbread Cake with Whipped Honey Butter Frosting on the day you plan to serve for peak deliciousness.
Reheating
Warming up slices for a cozy treat? Pop individual pieces in the microwave for just 10-15 seconds—just enough to take the chill off and bring back that comforting, fresh-baked tenderness. Avoid overheating to keep the frosting nice and smooth.
FAQs
Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute your favorite gluten-free 1-to-1 baking flour for the all-purpose flour. Just be sure to check your batter’s consistency, as some gluten-free blends may absorb liquids differently.
What if I only have two cake pans?
No problem! Simply bake two layers first, then reuse the clean pan to bake the third. The batter can rest at room temperature while the first round bakes.
Can I make Layered Cornbread Cake with Whipped Honey Butter Frosting in advance?
Absolutely! You can pre-bake the layers up to a month ahead and freeze them. The frosting can be made a day in advance and stored in the refrigerator, making assembly on party day quick and easy.
How do I prevent the cake from sticking to the pans?
Generously grease each pan with butter or oil and add a round of parchment paper on the bottom for extra insurance. This keeps your cornbread layers coming out clean every time.
Can I use store-bought cornbread mix?
While homemade gives the best flavor and texture, if you’re in a pinch, a good-quality store-bought mix can work for the cake layers. Just remember that making the whipped honey butter frosting from scratch is a must for that signature taste!
Final Thoughts
There’s just something truly special about sharing a slice of this Layered Cornbread Cake with Whipped Honey Butter Frosting with friends and family. It’s cozy, a little unexpected, and guaranteed to make memories at your next gathering. So, go ahead and give this recipe a try—your dessert table (and everyone around it) will thank you!
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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of savory cornbread and sweet honey butter frosting with this Layered Cornbread Cake recipe. Perfect for dessert or a special occasion, this cake offers a unique twist on traditional cornbread.
Ingredients
Cornbread Cake:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Whipped Honey Butter Frosting:
- 1 cup unsalted butter (softened)
- 1/4 cup honey
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease three 6-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, eggs, melted butter, oil, and vanilla until smooth.
- Blend Batter: Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Bake: Divide the batter among the pans and bake for 20–25 minutes until a toothpick inserted comes out clean.
- Make Frosting: Beat butter until fluffy, add honey, then gradually mix in sugar, salt, and cream until light and airy.
- Assemble: Frost each cake layer, stack them, and frost the outside if desired.
Notes
- This cake pairs well with a drizzle of extra honey or a sprinkle of flaky sea salt.
- Layers can be made ahead and frozen for up to one month before assembling.
- For a spiced variation, add cinnamon or nutmeg to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 26g
- Sodium: 310mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
