Name: Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/2 cup unsalted butter (melted and cooled); 1/4 cup honey; 1/2 cup unsalted butter (softened); 1/4 cup honey; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups powdered sugar; 2–3 tablespoons heavy cream

Jump to Recipe·Print Recipe

If you’ve ever wondered what would happen if sweet, tender cornbread met a layer cake and got all dressed up for brunch, the answer is this incredible Layered Cornbread Cake with Whipped Honey Butter Frosting. This unique dessert is everything you love about classic cornbread, amplified with a delicate crumb, subtle sweetness, and then crowned with a cloud of luscious honey butter frosting. Whether you’re baking up a Southern-inspired brunch or searching for a show-stopping dessert for a special occasion, you’re in for a treat that’s surprising yet blissfully nostalgic.

Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe - Recipe Image

Ingredients You’ll Need

Don’t be intimidated by the fancy name! The beauty of Layered Cornbread Cake with Whipped Honey Butter Frosting is in its simplicity: each ingredient brings its own magic, working together to create layers of flavor, moisture, and irresistible texture.

Yellow cornmeal: This gives the cake its characteristic golden color and that signature rustic grain.
All-purpose flour: Balances the cornmeal with structure for a cake that’s still soft and sliceable.
Granulated sugar: Adds just enough sweetness without overpowering the natural corn flavor.
Baking powder & baking soda: These leaveners ensure a fluffy, light rise in each layer.
Salt: Brings out the flavors and prevents the cake from tasting flat.
Buttermilk: Adds gentle tang and incomparable moisture, key for tender layers.
Eggs: Bind the batter and contribute to richness and lift.
Unsalted butter (melted): Keeps the crumb moist and succulent, plus lends buttery richness.
Honey: Adds a floral, earthy sweetness that shines throughout the cake.
For the frosting – Unsalted butter (softened): Whips up light and fluffy for the ultimate creamy topping.
Honey (for frosting): Drives home that sweet, golden flavor.
Vanilla extract: Rounds out the frosting with gentle warmth.
Salt (in frosting): A pinch here sharpens all the flavors beautifully.
Powdered sugar: Makes the frosting airy and sweet, perfect for spreading.
Heavy cream: Adds billowy volume and helps achieve that dreamy whipped texture.

How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350°F (175°C) for that perfect, even bake. Grease two 8-inch round cake pans and line their bottoms with parchment paper––you’ll thank yourself later when those golden layers slip out with ease.

Step 2: Mix the Dry Ingredients

Grab a large mixing bowl and whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This step ensures your leavening agents are evenly distributed, which makes for a perfectly risen Layered Cornbread Cake with Whipped Honey Butter Frosting.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the buttermilk, eggs, melted and cooled butter, and honey. Whisk until smooth and creamy. The combination of buttermilk and honey sets the stage for a dreamy, moist crumb with a sweet undertone.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix—stop as soon as you no longer see dry pockets of flour or cornmeal. This means the batter stays tender and never tough.

Step 5: Divide and Bake

Distribute the batter evenly between your prepared pans, smoothing the tops. Bake for 20–24 minutes. When a toothpick comes out clean, you’re ready! Cool the cakes in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Patience here means perfect, fluffy layers later.

Step 6: Make the Whipped Honey Butter Frosting

For the crowning glory, use an electric mixer to whip the softened butter until light and fluffy—about 2 minutes. Add honey, vanilla, and salt, mixing thoroughly, then gradually beat in the powdered sugar. Whip in heavy cream (a tablespoon at a time) until you get a spreadable, cloud-like frosting that elevates this cake from rustic to showstopper.

Step 7: Assemble and Frost

Once the cakes are cooled, spread a generous layer of frosting over the first cake, gently stack the second on top, and lavish the rest of the frosting over the top and sides. Decorate as desired, maybe with a drizzle of honey or a sprinkle of sea salt to echo all those wonderful flavors.

How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting

Garnishes

The best part about bringing this cake to the table is dreaming up your finishing touches. A simple drizzle of honey, a light dusting of powdered sugar, or a sprinkle of flaked sea salt really makes this Layered Cornbread Cake with Whipped Honey Butter Frosting pop. You can even toss on some edible flowers or a scattering of fresh berries for an extra splash of color.

Side Dishes

This cake shines on its own, but if you’re serving it as the star of a brunch spread, try pairing it with juicy fresh berries, a dollop of tangy crème fraîche, or a bright berry compote. For a more decadent dessert vibe, serve alongside vanilla bean ice cream or a cloud of lightly whipped cream.

Creative Ways to Present

Cut the cake into small wedges for afternoon tea, stack cubes onto skewers for a playful party treat, or even serve it deconstructed in parfait glasses with layers of frosting, fresh fruit, and cake crumbs. No matter how you slice or stack it, Layered Cornbread Cake with Whipped Honey Butter Frosting is ready to steal the show.

Make Ahead and Storage

Storing Leftovers

Leftovers are rarely a problem, but if you find yourself with a few slices, cover them tightly or store in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate for up to 3 days; the flavors only get more vibrant as the cake rests.

Freezing

If you’d like to freeze your Layered Cornbread Cake with Whipped Honey Butter Frosting, wrap individual slices or whole layers in plastic wrap and then foil. Store in the freezer for up to one month. When ready to serve, thaw overnight in the refrigerator for best texture.

Reheating

For that just-baked warmth, pop a slice (minus the frosting, if possible) in the microwave for 10–15 seconds. If you’ve stored the cake in the fridge, let it come to room temperature before serving to enjoy the frosting at peak fluffiness.

FAQs

Can I use white cornmeal instead of yellow?

Absolutely! White cornmeal will work just as well, producing a slightly lighter color but the same great taste and texture for your Layered Cornbread Cake with Whipped Honey Butter Frosting.

Is this cake very sweet?

No, it’s delightfully balanced—the cornbread layers are mildly sweet, dovetailing perfectly with the smooth, rich honey butter frosting for a not-too-sugary treat.

Can I make this cake gluten-free?

You sure can! Swap the all-purpose flour for your favorite gluten-free blend, just make sure it’s a 1:1 type Dessert, Brunch.

What’s the best way to frost this cake neatly?

For sharp layers and a tidy look, make sure the cakes are completely cool before you frost. An offset spatula makes it easy to spread the frosting, and a quick chill in the fridge helps set everything if the kitchen is warm.

Can I add fruit or flavor variations?

Definitely! Fold in a handful of blueberries or raspberries to the batter, or zest a lemon into the frosting for a tangy-sweet surprise—the Layered Cornbread Cake with Whipped Honey Butter Frosting is endlessly adaptable to your flavor whims.

Final Thoughts

This Layered Cornbread Cake with Whipped Honey Butter Frosting is more than a recipe—it’s an invitation to savor a playful twist on a classic in every sweet, golden bite. Whether for brunch, dessert, or just because, this cake is sure to become your new favorite tradition. Give it a try and share a slice of Southern sunshine with someone you love!

Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

Author: admin
Total Time: 44 minutes
Yield: 8–10 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of sweet cornbread cake layers paired with a luscious whipped honey butter frosting in this unique and flavorful dessert.

Ingredients

Scale

For the cornbread cake layers:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter (melted and cooled)
1/4 cup honey

For the whipped honey butter frosting:

1/2 cup unsalted butter (softened)
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups powdered sugar
2–3 tablespoons heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
Prepare the cake batter: In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, eggs, melted butter, and honey. Pour wet ingredients into dry, mix until just combined.
Bake the cakes: Divide the batter between pans and bake for 20–24 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
Make the frosting: Beat softened butter until fluffy, then add honey, vanilla, salt, and powdered sugar. Gradually add cream until desired consistency.
Assemble the cake: Spread frosting on one cake layer, top with the second layer, and frost the top and sides. Garnish as desired.