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Layered Cornbread Cake with Honey Butter Frosting

Layered cornbread cake pairs a tender, golden crumb with creamy honey butter frosting. Bake it in two 8-inch pans, cool the layers completely, then frost the top and sides for a striking layer cake.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling 10 minutes
Total Time 1 hour 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pans
  • 2 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp table salt
  • 1.5 cup granulated sugar
  • 4 eggs large, at room temperature
  • 0.75 cup canola oil
  • 1 tsp vanilla extract
  • 1 cup buttermilk at room temperature
For the honey butter frosting
  • 1 cup unsalted butter 2 sticks, softened
  • 4 cup powdered sugar
  • 0.25 cup honey
  • 2 tbsp heavy cream

Equipment

  • 2 8-inch round cake pans, at least 2 inches deep
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Coat two 8-inch round cake pans, at least 2 inches deep, with nonstick cooking spray and line the bottoms with parchment rounds.
  3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  4. In a large bowl, whisk the granulated sugar and eggs until combined, then whisk in the canola oil, vanilla, and buttermilk.
  5. Add the flour mixture to the wet ingredients and whisk just until no dry streaks remain.
  6. Divide the batter evenly between the prepared pans and bake for 28 to 33 minutes, until the tops are golden and a toothpick inserted in the centers comes out with a few moist crumbs.
  7. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack, remove the parchment, and cool completely.
Make the honey butter frosting
  1. In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes, until creamy.
  2. Beat in the powdered sugar, 1 cup at a time, on low speed until incorporated.
  3. Add the honey and heavy cream and beat on medium speed for 1 to 2 minutes, until smooth and spreadable.
Assemble the cake
  1. Set one cooled cake layer on a serving plate and spread an even layer of frosting over the top.
  2. Place the second cake layer on top and spread the remaining frosting over the top and sides.

Notes

For neat layers, let the cakes cool completely before frosting. Refrigerate covered for up to 3 days; freezer-friendly. For a dairy-free variation, use dairy-free butter, cream, and buttermilk alternatives.