Description
This Cornbread Cake with Honey Buttercream is a sweet twist on a Southern classic—moist, golden cake with the rich, creamy finish of whipped honey frosting. Perfect for holiday tables or any special gathering.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup honey (for buttercream)
- 1 cup unsalted butter, softened (for buttercream)
- 2 1/2 cups powdered sugar (for buttercream)
- 1/4 tsp salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat eggs, buttermilk, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed. Do not overmix.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the honey buttercream, beat softened butter until creamy.
- Add honey and salt, then gradually beat in powdered sugar until fluffy and spreadable.
- Frost the cooled cake and serve.
Notes
Add a sprinkle of sea salt or crushed pecans on top for extra texture. For a layered cake, double the recipe and use two pans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: cornbread cake, honey buttercream, southern dessert, sweet cornbread