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Cornbread Cake with Whipped Honey Buttercream Frosting

A moist Southern-inspired cornbread layer cake topped with fluffy whipped honey buttercream frosting for a sweet and elegant dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Cake
  • 1 cup yellow cornmeal
  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup honey
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup whole milk
Whipped Honey Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 0.33 cup honey
  • 2 tsp vanilla extract
  • 4 tbsp heavy cream
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two cake pans.
  2. Whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. Cream butter, sugar, and honey until fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Alternate dry ingredients with buttermilk and milk until combined.
  6. Divide batter into pans and bake 25–30 minutes.
  7. Cool cakes completely.
  8. Beat frosting ingredients until fluffy.
  9. Assemble layers with frosting and decorate.

Notes

Use fine cornmeal for a softer crumb and chill before slicing for best presentation.