Okay, friends, let’s talk about this Cornbread Cake with Honey Buttercream! I know, I know, it sounds a little… different, right? But trust me on this one. It’s seriously one of the most unexpectedly delicious things I’ve ever baked. It’s like, you get that slightly savory, crumbly cornbread thing going on, then BAM! Sweet, creamy honey buttercream slaps you in the face with happiness. My favorite part is the texture – it’s just *perfect*.
I actually stumbled upon this recipe years ago when I was trying to use up some leftover cornmeal. I thought, “Hey, why not make a cake?” And then, because I’m me, I decided it needed honey buttercream. Because everything is better with honey buttercream, am I right? The first time I made it, my family devoured the whole thing in one sitting. Seriously, gone. Poof! That’s when I knew I had something special. It’s been a family favorite ever since, and now I’m sharing the love with you. Get ready to fall head-over-heels for this unique and amazing treat!
Why You’ll Love This Cornbread Cake with Honey Buttercream
Okay, so why should you even bother making this cornbread cake? Let me tell you – it’s kind of a game changer! For starters:
- It’s got a totally **unique flavor combo**. Sweet and savory? Yes, please!
- It’s surprisingly **easy to make**. Seriously, don’t let “cake” scare you.
- This cake is a **total crowd-pleaser**. I bring it to potlucks, and it’s *always* a hit.
- That honey buttercream? Oh my gosh! It’s **utterly divine**.
Reasons to Bake This Cornbread Cake with Honey Buttercream
Honestly, you need this cornbread cake in your life. It’s just…different! It’s not your everyday, run-of-the-mill dessert. The cornbread base is comforting, and the honey buttercream frosting? It just takes it to a whole new level of yum! You won’t regret it, I promise!
Perfect for Any Occasion
Seriously, this cake works for everything! Birthdays, BBQs, or just a random Tuesday? Cornbread Cake with Honey Buttercream is always a good idea!
Ingredients for Cornbread Cake with Honey Buttercream
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Cornbread Cake with Honey Buttercream. Don’t skimp on the good stuff – it really makes a difference!
- 1 cup all-purpose flour: This gives the cake its structure.
- 1 cup yellow cornmeal: This is what makes it cornbread, duh!
- 1 cup granulated sugar: For sweetness, of course!
- 1 teaspoon baking powder: Helps the cake rise nice and tall.
- ½ teaspoon baking soda: Gives it that perfect crumb.
- ¼ teaspoon salt: Just a pinch to balance the sweetness.
- 1 cup buttermilk: This adds a lovely tang and keeps the cake super moist. If you don’t have buttermilk, no sweat! Just add a tablespoon of lemon juice or vinegar to regular milk, let it sit for a few minutes, and boom – buttermilk!
- ½ cup unsalted butter, melted: Make sure it’s melted but not too hot!
- 2 large eggs: These bind everything together.
Now for the Honey Buttercream – my favorite part!
- 1 cup unsalted butter, softened: Gotta make sure it’s *really* soft for the best buttercream. I usually leave mine out for an hour or two.
- 3 cups powdered sugar: This is what makes it sweet and fluffy!
- ¼ cup honey: This is key for that amazing honey flavor!
- 2 tablespoons milk: To get the perfect consistency.
- 1 teaspoon vanilla extract: Because vanilla makes everything better!
Got all that? Great! Let’s get baking this Cornbread Cake with Honey Buttercream!
How to Make Cornbread Cake with Honey Buttercream: Step-by-Step Instructions
Okay, people, ready to get your bake on? This cornbread cake with honey buttercream isn’t hard at all, I promise! Just follow these steps, and you’ll be enjoying a slice of heaven in no time. Let’s do this!
Preparing the Cornbread Cake Batter
First things first, let’s get that oven preheating to 350°F (175°C). This is super important, so don’t skip it! Then, grease and flour a 9-inch round cake pan. I like to use a little bit of shortening and then dust it with flour – works like a charm! Now, in a big bowl, whisk together all the dry stuff: the flour, cornmeal, sugar, baking powder, baking soda, and salt. Get it all nice and mixed up. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Then, pour the wet ingredients into the dry ingredients and gently mix until *just* combined. Don’t overmix! A few lumps are totally fine.
Baking the Perfect Cornbread Cake with Honey Buttercream
Alright, pour that batter into your prepared cake pan and pop it in the oven. Bake for about 30-35 minutes. Now, here’s the trick: to check if it’s done, stick a wooden skewer into the center. If it comes out clean, you’re golden! If not, give it a few more minutes. Once it’s done, let the cake cool in the pan for about 10 minutes before flipping it onto a wire rack to cool completely. Seriously, let it cool completely! I know it’s tempting to frost it right away, but trust me, you gotta wait.
Making the Honey Buttercream Frosting
While that cake is cooling, let’s whip up the honey buttercream! In a large bowl, beat the softened butter until it’s super creamy. This might take a few minutes, so be patient. Then, gradually add the powdered sugar, beating until it’s all smooth and combined. Now, for the good stuff: stir in the honey, milk, and vanilla extract. Beat it all together until it’s light and fluffy – you want it to be like a cloud! If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar. And that’s it! Once the cake is totally cool, frost it with that amazing honey buttercream. Enjoy!
Ingredient Notes and Substitutions for Cornbread Cake with Honey Buttercream
Okay, let’s talk swaps! Sometimes you just don’t have *exactly* what a recipe calls for, right? No worries, I got you! For the buttermilk, like I said before, you can totally fake it with regular milk and a little lemon juice or vinegar. Works like a charm! As for the honey, feel free to experiment! Clover honey is mild and sweet, but buckwheat honey has a bolder, almost molasses-like flavor. It’s all good! Wanna make this gluten-free? Easy peasy! Just swap out the all-purpose flour for a gluten-free blend. Just make sure it’s a 1-to-1 replacement. And that’s it! See? Baking is all about having fun and making it your own!
Tips for Success: Mastering Your Cornbread Cake with Honey Buttercream
Want to make this cornbread cake a total triumph? Of course, you do! Here are a few of my tried-and-true secrets for baking perfection. First things first: don’t overbake it! A dry cake is a sad cake. Start checking for doneness around 30 minutes, and remember, that skewer test is your best friend.
Also, make sure your butter is *actually* softened for the buttercream. I’m serious! If it’s too cold, you’ll end up with lumpy frosting. Yuck! And speaking of frosting, don’t be afraid to adjust the milk and powdered sugar to get the perfect consistency. Too thick? Add a splash of milk. Too thin? Add a spoonful of powdered sugar. Easy peasy! Trust me, a little tweaking goes a long way to cornbread cake perfection!
Frequently Asked Questions About Cornbread Cake with Honey Buttercream
Got questions? I’ve got answers! I know this Cornbread Cake with Honey Buttercream is a little different, so it’s totally normal to have some questions swirling around. Let’s dive in!
Can I make this Cornbread Cake with Honey Buttercream ahead of time?
Absolutely! In fact, I often do. The cake actually tastes even better the next day, after the flavors have had a chance to meld. Just bake the cake, let it cool completely, and then wrap it tightly in plastic wrap. You can store it at room temperature for a day or two, or in the fridge for up to a week. Frost it with the honey buttercream right before serving for the best results!
How do I prevent my Cornbread Cake with Honey Buttercream from being dry?
Ah, the dreaded dry cake! The key is to not overbake it. Start checking for doneness around 30 minutes, and remember, that skewer test is your friend! Also, make sure you’re using enough buttermilk – it’s what keeps the cake nice and moist. And don’t skip the cooling step! Letting the cake cool completely before frosting it helps to lock in the moisture.
What’s the best way to store leftover Honey Buttercream?
Leftover honey buttercream? Is that even a thing?! Just kidding! If you happen to have some leftover, store it in an airtight container in the fridge. It’ll keep for about a week. When you’re ready to use it, let it come to room temperature and then beat it with an electric mixer until it’s light and fluffy again. Easy peasy!
Serving Suggestions for Your Cornbread Cake with Honey Buttercream
Okay, so you’ve got this gorgeous Cornbread Cake with Honey Buttercream… now what? Well, let me tell you, it’s pretty darn delicious all on its own! But if you wanna take it to the next level, here are a few of my fave pairings. A cup of hot coffee or tea is always a winner. The bitterness cuts through the sweetness perfectly! Or, for a lighter touch, try serving it with a side of fresh berries. The tartness of the berries is *amazing* with the cornbread and honey. Seriously yum!
Want to get a little fancy? Drizzle some extra honey over the top, or even add a dollop of whipped cream. Ooh la la! No matter how you serve it, this Cornbread Cake with Honey Buttercream is sure to be a hit!
Estimated Nutritional Information
Okay, so here’s the deal: I’m no nutritionist! Just a gal who loves to bake. So, please keep in mind that any nutritional info is just a rough estimate. It’ll change based on the brands and ingredients you use, ya know? Just sayin’!
Enjoy Your Delicious Cornbread Cake with Honey Buttercream!
Alright, friends, that’s all there is to it! Now go bake this Cornbread Cake with Honey Buttercream and prepare to be amazed! And hey, if you try it out, leave a comment below and let me know what you think! Or even better, snap a pic and share it – I wanna see your creations!
Print
Scrumptious Cornbread Cake with Honey Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This cornbread cake combines the savory flavor of cornbread with the sweetness of honey buttercream frosting. It’s a delightful treat that’s perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- For the Honey Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the Honey Buttercream: In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in honey, milk, and vanilla extract. Beat until light and fluffy.
- Once the cake is completely cool, frost with honey buttercream.
Notes
- For a richer flavor, use brown butter in the cake batter.
- Garnish with a drizzle of honey or a sprinkle of cornmeal for added appeal.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
