If you love the comforting warmth of classic cornbread but are looking to elevate it into a celebration-worthy dessert, this Cornbread Cake with Honey Buttercream Recipe is exactly what your kitchen needs. Imagine the perfect balance of moist, tender cake infused with golden cornmeal, topped with a silky, sweet honey buttercream that melts in your mouth. It’s a delightful twist that transforms a humble southern favorite into a luscious treat everyone will rave about. Whether you’re baking for a family gathering or just because, this recipe blends familiar flavors with a charming new personality, making it a must-try for any dessert lover.

Ingredients You’ll Need

A round metal baking pan filled with one even layer of smooth light yellow batter, spread flat and swirled slightly on the surface. The pan sits on a white marbled textured surface, showing no other items or decorations around it. The batter looks soft and ready to bake, with a creamy, slightly thick texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple staples that unlock incredible flavor and texture in your Cornbread Cake with Honey Buttercream Recipe. Each one has a vital role—from the stoneground yellow cornmeal giving that signature rustic crumb to the honey adding floral sweetness to the frosting.

2 cups all-purpose flour (325g): Provides structure and the perfect tender crumb for the cake.
1 cup stoneground yellow cornmeal: Adds authentic texture and a beautiful golden color.
1 tsp baking powder: Gives the cake a nice, light rise.
¼ tsp salt: Balances sweetness and enhances all flavors.
½ cup unsalted butter, room temperature: Creamy richness that adds moistness and flavor to the cake.
1 ½ cups granulated sugar: Sweetens the cake just right without overpowering.
¾ cup apple sauce: Keeps the cake moist while adding natural sweetness and tenderness.
½ cup heavy cream: Gives the batter a silky smooth consistency.
½ Tbsp vanilla extract: Infuses warm aroma and flavor.
½ cup unsalted butter, room temperature (for frosting): The creamy base for luscious honey buttercream.
2 cups powdered sugar: Sweetens the frosting and helps it whip into soft peaks.
1 tsp vanilla extract: Brightens the buttercream’s flavor.
2 Tbsp honey: Adds natural sweetness and a gentle floral note to the buttercream.

How to Make Cornbread Cake with Honey Buttercream Recipe

Step 1: Preheat and Prepare

Begin by setting your oven to 350℉ so it’s perfectly heated when you’re ready to bake. Butter your 9-inch cake pan or springform pan thoroughly to prevent sticking and set it aside for later.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your all-purpose flour, stoneground yellow cornmeal, baking powder, and salt. Combining these dry ingredients first ensures that your leavening and seasoning are evenly spread throughout the cake.

Step 3: Cream Butter and Sugar

In a separate medium bowl, cream the room-temperature butter with granulated sugar until the mixture becomes light and fluffy. This step is key to incorporating air, resulting in a beautifully soft cake texture.

Step 4: Incorporate Wet Ingredients

To the butter and sugar, add the apple sauce, heavy cream, and vanilla extract. Mix on low speed or whisk gently to blend all the flavors and create a smooth batter base.

Step 5: Combine Wet and Dry Mixtures

Pour your wet ingredients into the bowl with the dry mixture. Stir just until combined—the batter will be thick and hearty, which promises a wonderfully moist cake.

Step 6: Bake the Cake

Transfer the batter into your prepared pan. Smooth the top with a spatula to ensure even baking. Pop it in the oven and bake for 40 to 45 minutes. Your cake is ready when a toothpick inserted in the center comes out clean and the top has deepened to a rich golden hue without any jiggle.

Step 7: Whip Up the Honey Buttercream

While the cake bakes, make the honey buttercream by beating together room temperature butter and powdered sugar. Once creamy, add vanilla extract and honey, then whip until the frosting is light, fluffy, and irresistibly smooth.

Step 8: Cool and Frost

Allow the cake to cool completely before removing it from the pan to prevent breakage. Once cooled, flip it so the flat, smooth side is on top—ideal for frosting. Spread your honey buttercream evenly, and get creative with any decorations you love!

How to Serve Cornbread Cake with Honey Buttercream Recipe

A round cake with one slice taken out sits on a white plate on a white marbled surface. The cake has two layers: a light brown crumbly base layer topped with a thick, smooth, creamy pale yellow frosting layer. Small round yellow sprinkles are scattered across the top frosting layer. Next to the plate on the white marbled surface are an ear of corn with green husks, a small brown bowl with honey, a tan plate with a piece of cake, and a metal cake serving spatula resting on a white and gray striped cloth. Yellow flowers and cornmeal are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of bright yellow sugar crystals or edible flowers can enhance the natural charm of your Cornbread Cake with Honey Buttercream Recipe. Toasted pecans or candied citrus peel also add a lovely textural contrast, making each bite even more delightful.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For a heartier option, serve alongside a warm spiced chai or a cup of rich coffee to balance the sweetness.

Creative Ways to Present

Try turning this cake into mini layered cupcakes for a festive party or serve it as a trifle layered with fresh berries and honey drizzle for a stunning presentation. Packing individual slices in pretty boxes makes for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

Store leftover Cornbread Cake with Honey Buttercream Recipe covered loosely in the refrigerator for up to 3 days to keep the frosting fresh and the cake moist.

Freezing

You can freeze the unfrosted cake layers tightly wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before frosting and serving for best results.

Reheating

If you want to warm your cake slice slightly, remove the frosting with a spatula beforehand and microwave for 10-15 seconds. Return the buttercream after warming to enjoy that fresh-from-the-oven feel without melting the frosting.

FAQs

Can I use regular cornmeal instead of stoneground?

Yes, regular cornmeal can be used, but stoneground cornmeal adds a coarser, more authentic texture and flavor that really stands out in this recipe.

Is the apple sauce necessary?

Apple sauce keeps the cake moist without adding extra fat, but you can substitute with mashed ripe banana or Greek yogurt if preferred.

How do I make sure my honey buttercream doesn’t get too runny?

Be sure your butter is at room temperature but not melted, and avoid frosting the cake while it’s still warm. If needed, chill the frosting briefly before applying.

Can I make this cake gluten-free?

You can try substituting the all-purpose flour with a gluten-free baking blend, but results may vary since cornmeal texture can change with different flours.

What’s the best way to store the cake after frosting?

Keep it covered loosely in the fridge to maintain moisture without crushing the delicate buttercream topping.

Final Thoughts

I can’t recommend this Cornbread Cake with Honey Buttercream Recipe enough for anyone craving a dessert that feels both nostalgic and special. It’s a joyful combination that brings what we love about cornbread together with a sweet frosting that adds just the right touch of indulgence. Trust me, once you make it, this cake will be one you reach for time and time again, sharing smiles and happy moments with everyone lucky enough to taste it.