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
Scale
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
