Cornbread Cake with Whipped Honey Buttercream Frosting – Sweet Comfort Food Dessert Idea
This cornbread cake with whipped honey buttercream frosting recipe is a rustic and cozy dessert made with moist cornbread and sweet honey frosting. Perfect for family gatherings, holiday celebrations, or anytime you want a comforting homemade treat.
Equipment
- Mixing bowls
- Whisk or electric mixer
- 9x9-inch cake pan or round pan
- Cooling rack
- Spatula
Ingredients
Cornbread Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup melted butter
Whipped Honey Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp honey (high-quality preferred)
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
Instructions
- Prepare Cake Batter: Mix cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk eggs, buttermilk, and melted butter. Combine wet and dry ingredients until smooth.
- Bake: Pour batter into a greased cake pan. Bake at 350°F (175°C) for 30–35 minutes until golden and a toothpick comes out clean. Cool completely on a rack.
- Make Buttercream: Beat softened butter until fluffy. Add powdered sugar gradually, then honey and vanilla. Whip until smooth. Add cream as needed for consistency.
- Frost Cake: Spread buttercream evenly over cooled cake. Decorate with honey drizzle, citrus zest, or fresh fruit.
- Pro Tip: Chill frosting slightly before spreading for easier handling.
Notes
- Layer Cake: Double recipe and stack with frosting between layers.
- Cupcakes: Bake in muffin tins and pipe buttercream swirls.
- Fruit Add-Ins: Fold in berries or top with peaches for a summery twist.
- Spiced Version: Add cinnamon or nutmeg to batter for warmth.
- Diet-Friendly: Use gluten-free flour or dairy-free butter/cream alternatives.
- Storage: Refrigerate up to 3–4 days; freeze unfrosted cake layers for up to 2 months.