Oh my stars, you have GOT to try this layered cornbread cake with honey butter frosting! When I first dreamed up turning humble cornbread into a proper layer cake, my family thought I’d lost my mind – until they tasted it. The Food Charlatan’s version combines everything we love about Southern cornbread (that perfect crumbly-yet-moist texture, the toasty corn flavor) with the celebration-worthy drama of stacked layers slathered in creamy honey butter frosting. It’s the kind of dessert that makes people gather around the kitchen counter, forks at the ready.
What I love most is how approachable this recipe feels – no fancy techniques, just good old-fashioned baking with ingredients you probably have right now. The honey butter frosting whips up in minutes but tastes like you spent hours. Serve this at your next gathering and watch how fast it disappears. Trust me, once you try cornbread in cake form, you’ll never look at dessert (or cornbread) the same way again!
Why You’ll Love This Layered Cornbread Cake with Honey Butter Frosting
This isn’t just another cake recipe—it’s a game-changer. Here’s why it’ll become your new favorite:
- Surprisingly simple: No fancy equipment or hard-to-find ingredients. Just mix, bake, and frost—even beginners nail this one.
- That wow factor: Imagine the looks when you reveal a cornbread CAKE at your next potluck. The honey butter frosting alone deserves applause.
- Best of both worlds: All the cozy comfort of cornbread, but dressed up like a proper dessert. Sweet without being cloying, rustic but elegant.
- Works for any occasion: Fancy enough for birthdays, homey enough for Sunday supper. Brunch? Yes. BBQ? Absolutely. Midnight snack? No judgment.
I’ve served this to skeptics who now beg for the recipe. One bite and you’ll understand why!
Ingredients for Layered Cornbread Cake with Honey Butter Frosting
Here’s everything you’ll need to make this magical cornbread cake happen – and trust me, measuring carefully makes all the difference! I’ve grouped them so you can prep like a pro:
For the Cornbread Layers:
- 1 cup cornmeal (not self-rising – we want that pure corn flavor!)
- 1 cup all-purpose flour (spooned and leveled, don’t pack it!)
- 1/2 cup granulated sugar (Grandma swore by Domino)
- 1 tbsp baking powder (make sure it’s fresh!)
- 1/2 tsp salt (I use kosher)
Wet Ingredients:
- 1 cup whole milk (room temperature works best)
- 1/3 cup vegetable oil (or melted coconut oil if you’re feeling fancy)
- 1 large egg (also room temp – I leave mine out while prepping other ingredients)
For the Honey Butter Frosting:
- 1/2 cup unsalted butter (softened but not melty – should hold a thumbprint)
- 1/2 cup honey (local wildflower honey is my secret weapon)
- 1 cup powdered sugar (sifted to avoid lumps)
Pro tip: If you’ve got 5 extra minutes, toast the cornmeal in a dry skillet until fragrant. It deepens the flavor beautifully! Now let’s get mixing…
How to Make Layered Cornbread Cake with Honey Butter Frosting
Alright, let’s dive into making this showstopper! Don’t let the layers intimidate you – we’re taking it step by step, and I’ll walk you through every stage like I’m right there in your kitchen with you.
Preparing the Cornbread Layers
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab two 8-inch round cake pans and give them a good greasing with butter or non-stick spray. A light dusting of flour helps too – nobody wants their beautiful cake stuck in the pan!
Now, in a big mixing bowl, whisk together all your dry ingredients: that gorgeous cornmeal, flour, sugar, baking powder, and salt. In another bowl (or just a big measuring cup), combine the milk, vegetable oil, and egg. Here’s where the magic happens – pour the wet ingredients into the dry and stir just until everything comes together. A few lumps? Perfect! Overmixing makes tough cornbread, and we want tender layers.
Divide that golden batter evenly between your prepared pans – I like to use a kitchen scale for precision, but eyeballing works too. Pop them in the oven for 20-25 minutes until the tops are golden and a toothpick comes out clean. Your kitchen will smell like heaven!
Making the Honey Butter Frosting
While those layers cool (and they MUST cool completely – patience, my friend!), let’s whip up that dreamy frosting. Grab your softened butter – it should give slightly when pressed but still hold its shape. Beat it with an electric mixer until it’s creamy and pale, about 2 minutes.
Now drizzle in that liquid gold… I mean honey! Keep mixing as you add it slowly to prevent separation. Once incorporated, gradually add the powdered sugar. Scrape down the bowl as needed – we want everything silky smooth. Taste test? Absolutely mandatory! Adjust sweetness with more honey or powdered sugar if needed.
Assembling the Cake
Time for the fun part! Place your first cornbread layer on a cake stand or plate. Spread a generous dollop of frosting evenly across the top – I use about 1/3 of the frosting here. Gently place the second layer on top.
Now frost that beauty! Start with the sides, then move to the top. Want that rustic “naked cake” look? Use less frosting and let some crumbs show through. Prefer it fully frosted? Pile it on! Sprinkle with extra cornmeal or drizzle honey for presentation points.
Pro tip: A bench scraper works wonders for smooth sides, but a butter knife does the job too. Step back and admire your masterpiece – you just turned cornbread into cake magic!
Tips for Perfect Layered Cornbread Cake with Honey Butter Frosting
After making this cake more times than I can count (okay fine, it’s been at least 20 test batches!), I’ve learned a few secrets for absolute perfection:
- Toast your cornmeal – Just 3-4 minutes in a dry skillet transforms it from “nice” to “OMG what IS that amazing flavor?”
- Room temp is royalty – Cold milk and eggs? Nope. Let everything lounge on the counter for 30 minutes first for the fluffiest texture.
- Don’t peek! Resist opening the oven door until at least 20 minutes in – sudden temperature drops make dense layers.
- The toothpick lie – If it comes out totally clean, you’ve overbaked. Look for moist crumbs clinging instead.
- Frosting too runny? Chill it for 10 minutes then rewhip. Too thick? A teaspoon of warm honey smoothes it right out.
Trust me, these little tweaks make all the difference between “good” and “where has this been all my life?” good!
Variations for Your Layered Cornbread Cake
Oh, the possibilities! Once you’ve mastered this basic version, let’s play with flavors. My husband swears by adding roasted jalapeños (seeds removed!) to the batter for a sweet-heat surprise – just 1-2 tablespoons minced does the trick. Feeling fancy? Swap the milk for buttermilk and add a teaspoon of vanilla to the batter – it gives this cake the most incredible tangy tenderness.
For next-level indulgence, warm up extra honey with a pat of butter and drizzle it over each slice before serving. Or try crumbling cooked bacon into the frosting (sounds wild, tastes incredible!). The beauty of cornbread is how adaptable it is – make it your own!
Serving Suggestions for Layered Cornbread Cake with Honey Butter Frosting
This cake shines brightest when served slightly warm – just 10 seconds in the microwave does the trick! My favorite way? With a scoop of vanilla ice cream melting into the honey butter frosting (heaven!). For brunch, pair it with strong coffee and fresh berries. At summer potlucks, I’ll often garnish with edible flowers from my garden for that extra wow factor. Pro tip: Cut smaller slices than you think – it’s rich, and people always come back for “just one more bite!”
Storing and Reheating Layered Cornbread Cake
This cake stays wonderfully moist if stored right! Keep it in an airtight container at room temperature for up to 3 days (if it lasts that long!). For longer storage, freeze the unfrosted layers separately – they’ll keep beautifully for 2 months. When ready to serve, just thaw overnight and frost fresh. Craving warm cake? Pop individual slices in the microwave for 10-15 seconds – it’ll taste just-baked, especially with a drizzle of extra honey!
Nutritional Information for Layered Cornbread Cake with Honey Butter Frosting
Okay, let’s talk numbers! Each generous slice of this cornbread cake (about 1/8th of the whole beauty) clocks in at approximately 320 calories. You’re looking at 14g fat (6g saturated), 45g carbs (2g fiber, 25g sugar), and 4g protein. Sodium sits around 220mg per serving. But here’s the thing – these values can vary depending on your exact ingredients (local honey vs commercial, butter brands, etc). I always say – life’s too short to stress over numbers when there’s honey butter frosting involved!
Frequently Asked Questions
Can I use a different sweetener?
Absolutely! Maple syrup works beautifully in place of honey for the frosting – just reduce the powdered sugar slightly since it’s sweeter. For the cake, you can swap white sugar for light brown sugar for a deeper flavor. But honey is the star here, so I wouldn’t skip it entirely!
How do I prevent dry cake?
Three secrets: Don’t overbake (pull it when moist crumbs cling to the toothpick), don’t overmix (lumps are good!), and make sure your baking powder is fresh. That last one makes ALL the difference – test it by mixing 1/2 tsp with hot water. If it doesn’t bubble vigorously, toss it!
Can I make it gluten-free?
You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). The cornmeal is naturally GF – just double-check it’s processed in a GF facility if that’s a concern. Texture might be slightly more crumbly, but still delicious!
Can I bake this in a different pan?
Of course! A 9×13-inch pan works great – just adjust baking time to 25-30 minutes. For cupcakes, fill liners 2/3 full and bake 15-18 minutes. No need to change the recipe amounts!
For more delicious recipes and baking inspiration, check out The Foodie Empire on Pinterest!
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17 Amazing Cornbread Cake with Honey Butter Frosting Secrets
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious layered cornbread cake topped with creamy honey butter frosting, perfect for any occasion.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°F (190°C). Grease and flour two 8-inch cake pans.
- Combine cornmeal, flour, sugar, baking powder, and salt in a bowl.
- Add milk, vegetable oil, and egg. Mix until smooth.
- Divide batter evenly between pans. Bake for 20-25 minutes or until golden.
- Let cakes cool completely.
- Beat softened butter, honey, and powdered sugar until creamy.
- Spread frosting between layers and on top.
Notes
- Store leftovers in an airtight container.
- For extra flavor, toast cornmeal lightly before using.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
