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
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.
Notes
- This cake is mildly sweet and perfect for brunch or special occasions.
- Enjoy with fruit preserves or fresh berries as a dessert.
- Store covered at room temperature for 1 day or refrigerate for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
