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Cornbread Cake with Honey Buttercream Recipe

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A moist and tender Cornbread Cake topped with a luscious Honey Buttercream frosting. This recipe combines the comforting flavor of cornmeal with the sweetness of honey and vanilla, perfect for a delightful dessert or special occasion treat.

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

  1. Preheat: Preheat your oven to 350℉ (175℃) and gather all your ingredients to ensure a smooth baking process.
  2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, stoneground yellow cornmeal, baking powder, and salt until well combined.
  3. Cream Butter and Sugar: In a separate medium bowl, use a hand mixer or whisk to cream together ½ cup of room temperature unsalted butter and granulated sugar until light and fluffy.
  4. Add Wet Ingredients: To the creamed butter and sugar, add the apple sauce, heavy cream, and ½ tablespoon of vanilla extract. Mix on low speed until the mixture is fully combined.
  5. Combine Mixtures: Pour the wet mixture into the dry ingredients bowl and gently combine them to form a thick batter.
  6. Prepare Pan and Bake: Butter a 9-inch cake pan or springform pan. Pour the batter into the pan and use a spatula or spoon to evenly spread it. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean and the cake is no longer jiggly.
  7. Make Honey Buttercream: While the cake bakes, prepare the frosting by combining ½ cup room temperature unsalted butter with powdered sugar in a bowl. Add the vanilla extract and honey, then whip with a hand mixer until the frosting is light and fluffy. Set aside.
  8. Cool the Cake: Allow the cake to cool completely in the pan before removing the springform or flipping it. This helps the frosting to stay thick and creamy.
  9. Flip the Cake: Transfer the cooled cake to a cooling rack and flip it so the flat side is face up, making it easier to frost.
  10. Frost and Decorate: Spread the honey buttercream evenly over the cooled cake. Decorate as desired with sprinkles or toppings that remind you of corn kernels for a festive touch.

Notes

  • Make sure the butter used for creaming and frosting is at room temperature for best texture.
  • The cake must be completely cool before frosting to prevent the buttercream from melting.
  • Use a toothpick to test doneness; cake is ready when it comes out clean.
  • Stoneground yellow cornmeal provides a pleasantly coarse texture and authentic flavor.
  • Apple sauce is used here as a moistening agent, adding subtle sweetness and moisture.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives.

Find it online: https://cookedbygrace.com/cornbread-cake-with-honey-buttercream-recipe/