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Irresistible Layered Cornbread Cake Recipe with Easy Honey Buttercream Frosting

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A moist and tender layered cornbread cake with a luscious honey buttercream frosting, perfect for gatherings and cozy treats. This recipe transforms humble cornbread into a show-stopping dessert with simple pantry ingredients.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (can swap with gluten-free flour)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 1/4 cups buttermilk (or plain yogurt thinned with milk)
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1/4 cup pure honey
  • 1–2 tablespoons whole milk or cream (for frosting consistency)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Grease two 9-inch cake pans and dust with flour or use parchment paper circles.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until frothy, then whisk in buttermilk and melted butter.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined.
  5. Divide batter evenly between prepared pans and smooth tops.
  6. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and tops are golden.
  7. Cool cornbread layers completely on a wire rack.
  8. For the honey buttercream, beat softened butter with an electric mixer until creamy.
  9. Gradually add powdered sugar on low speed until combined.
  10. Add honey, vanilla extract, and 1 tablespoon milk; beat on high for 2-3 minutes until light and fluffy. Adjust consistency with more milk or powdered sugar as needed.
  11. If desired, slice each cornbread layer horizontally to create more layers.
  12. Spread honey buttercream between layers and frost top and sides smoothly.
  13. Refrigerate assembled cake for at least 30 minutes before slicing for cleaner cuts.

Notes

Ensure cornbread layers are completely cooled before frosting to prevent melting. Use room temperature butter for frosting for best texture. For richer honey flavor, brush layers with honey before frosting. Pinch of salt in frosting balances sweetness. Can substitute gluten-free flour or make vegan adaptations as noted.

Nutrition

Keywords: cornbread cake, honey buttercream, layered cake, southern dessert, easy cake recipe, cornbread dessert, honey frosting

Find it online: https://emacrave.com/irresistible-layered-cornbread-cake-recipe-with-easy-honey-buttercream-frosting/