Imagine sinking your fork into a beautifully tender slice of Cornbread Cake with Honey Buttercream, where the aroma of sweet corn mingles with the richness of honey. After several trials, I’ve perfected this eggless twist on a Southern classic that’s perfect for summer gatherings. Each bite is a balance of sweetness and fluffiness that brings smiles to the table. It pairs wonderfully with a scoop of vanilla ice cream too! For another delightful treat, check out my stuffed salmon recipe.
About Cornbread Cake with Honey Buttercream
This Cornbread Cake with Honey Buttercream embodies comfort, evoking warmth and nostalgia. I first attempted this recipe during a sweltering Southern summer, aiming to create something light yet indulgent. The results were splendid; layered aromas of sweet corn and buttery frosting filled my kitchen. When testing, I discovered its forgiving nature; slight variations in ingredient amounts didn’t jeopardize the delightful outcome.
- Quick prep — perfect for a last-minute dessert or potluck.
- Budget-friendly due to simple pantry staples.
- Family favorite — even my picky eaters come back for seconds!
- Did you know? Cornmeal enriches traditional baking, lending flavor and texture.
Key Ingredients & Their Roles
- Cornmeal: Provides a unique texture and flavor; replaces with fine polenta if needed.
- Unsalted Butter: Adds richness; can substitute with coconut oil for a dairy-free option.
- Apple Sauce: Acts as a moisture enhancer and egg replacement; use mashed bananas in a pinch.
- Honey: Sweetens naturally; maple syrup can serve as an alternative.
How to Make Cornbread Cake with Honey Buttercream
- Gather your ingredients and preheat your oven to 350°F. The warm air will soon fill your kitchen with mouthwatering scents.
- In a big bowl, whisk to blend flour, cornmeal, baking powder, and salt until well combined.
- In a separate bowl, cream together the ½ cup of butter and granulated sugar until fluffy. Then, incorporate apple sauce, heavy cream, and vanilla extract, mixing on low speed.
- Carefully combine the wet and dry ingredients until a thick batter forms. Transfer the batter into a greased 9-inch cake pan and smooth out the top.
- Bake in the preheated oven for 40-45 minutes. The cake will turn a deep golden brown, and a toothpick should come out clean when inserted into the center.
- While the cake is baking, prepare the honey buttercream by mixing the remaining butter, powdered sugar, honey, and vanilla until light and fluffy.
- Once cooled, frost the cake generously and if desired, adorn with sprinkles that remind you of kernels.
Pro Tips & Troubleshooting
- While testing, I found that letting the butter reach room temperature prevents any lumps in the batter.
- A common issue is underbaking; always check with a toothpick and let it cool before frosting to avoid melting the buttercream.
- For a zing, add a pinch of cinnamon to the batter; it complements the sweetness beautifully.
- This batter is versatile. Easily halve the recipe for a smaller cake or double it for a crowd.
Storage & Make-Ahead Guide
This Cornbread Cake with Honey Buttercream can be stored in the fridge for up to 4 days. It freezes wonderfully for up to 3 months—just wrap it tightly in plastic wrap. When ready to enjoy, let it thaw at room temperature. My experience revealed that this cake becomes even tastier the next day!
Serving Suggestions
Serve this delightful cornbread cake with a side of fresh berry salad or scoop of vanilla bean ice cream for a delightful summer dessert experience. Don’t forget to try it alongside my carrot cake oatmeal cookies for a sweet platter!
Frequently Asked Questions
- What can I substitute for apple sauce? You can use mashed bananas or yogurt for a similar moisture level.
- Is this cake suitable for freezing? Yes, it freezes well for up to 3 months.
- How do I know when the cake is done? A toothpick inserted should come out clean; the top will be firm and slightly golden.
- Can I use a different type of flour? Yes, you can substitute with whole wheat flour for a denser texture.
- What can I pair it with? Fresh berries or whipped cream enhance the flavors beautifully.
Final Thoughts
Creating this Cornbread Cake with Honey Buttercream was a delightful adventure, filled with comforting flavors that remind me of cherished gatherings. I love enjoying it with a side of warm tea. I encourage you to try it and let me know how it turns out!
More Recipes You’ll Love
- Honey Lime Chicken Avocado Rice Stack – complements the sweetness of honey buttercream.
- Maple Donut Bars – connection via sweet toppings and comforting flavors.
- Zucchini Breakfast Cookies – perfect for a seasonal brunch pairing.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Cornbread Cake with Honey Buttercream
Ingredients
- 2 cups all-purpose flour 325g
- 1 cup stoneground yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup apple sauce
- 1/2 cup heavy cream
- 1/2 Tbsp vanilla extract
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp honey
Instructions
- Gather ingredients and preheat oven to 350°F.
- Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.
- In a separate medium bowl, cream together 1/2 cup of room temperature butter and granulated sugar.
- To the same bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and 1/2 Tbsp vanilla extract. Mix on low until combined.
- Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!
- Butter a 9” cake pan and pour the batter in, using a spatula or spoon to evenly distribute the batter. Bake in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- While your cake is in the oven, make the honey buttercream frosting by combining 1/2 cup of unsalted room temperature butter and powdered sugar. Then add the 1 tsp vanilla extract and honey. Whip with a hand mixer until it’s light and fluffy!
- Let the cake cool completely before removing the springform pan or attempting to flip it or frost it.
- Once it’s cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.
- Frost the cooled cake.
- Decorate it however you like!