Cornbread Cake with Honey Buttercream Recipe
This delightful Cornbread Cake with Honey Buttercream combines the rustic charm of traditional cornbread with a sweet, creamy frosting. Made with a blend of all-purpose flour and stoneground yellow cornmeal, this cake offers a moist, tender crumb balanced by the rich, honey-infused buttercream. Perfect for a comforting dessert or a special occasion, the cake’s subtle sweetness and inviting texture make it a memorable treat for any table.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 2 cups all-purpose flour (325g)
- 1 cup stoneground yellow cornmeal
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups granulated sugar
- ¾ cup apple sauce
- ½ cup heavy cream
- ½ Tbsp vanilla extract
Honey Buttercream Frosting
- ½ cup (1 stick) unsalted butter, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp honey
Instructions
- Preheat. Preheat your oven to 350℉ (175℃) to ensure it reaches the right temperature for baking the cake evenly.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, stoneground yellow cornmeal, baking powder, and salt to ensure they’re evenly distributed.
- Cream Butter and Sugar. In a separate medium bowl, cream together ½ cup of room temperature unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Wet Ingredients. To the creamed butter and sugar, add the apple sauce, heavy cream, and ½ tablespoon vanilla extract. Mix on low speed—or whisk by hand—until just combined to avoid overmixing.
- Combine Mixtures. Pour the wet ingredients into the dry ingredients and gently combine until a thick batter forms. Be careful not to overmix to keep the cake tender.
- Prepare Cake Pan and Bake. Butter a 9-inch cake pan, preferably a springform for easy removal. Pour in the batter and spread evenly with a spatula or spoon. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake’s color deepens without any jiggling in the center.
- Make Honey Buttercream. While the cake bakes, beat together ½ cup of unsalted room temperature butter and 2 cups powdered sugar until smooth. Add 1 teaspoon vanilla extract and 2 tablespoons honey, then whip with a hand mixer until light and fluffy. Set aside.
- Cool the Cake. Once baked, allow the cake to cool completely in the pan before removing it. This prevents the cake from breaking and ensures the frosting spreads smoothly without melting.
- Remove and Flip. After cooling, gently remove the cake from the pan. Flip it so the flat side is up, which provides a stable surface for frosting.
- Frost and Decorate. Spread the prepared honey buttercream evenly over the cooled cake. Decorate as desired, such as with yellow sprinkles that mimic corn kernels for a charming finishing touch.
Notes
- Using a springform pan makes it easier to remove the delicate cake without damage.
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- Stoneground yellow cornmeal adds a pleasant texture and deeper corn flavor compared to finely ground cornmeal.
- Apple sauce substitutes some fat, adding moisture and reducing the necessary butter quantity slightly.
- Leftover honey buttercream will keep in an airtight container in the refrigerator for up to 3 days; bring to room temperature before whipping again to restore texture.
