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
Scale
- 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