Imagine sinking your fork into a slice of warm Cornbread Cake with Honey Buttercream, where the sweet aroma fills the kitchen. After several test runs, I discovered the delightful balance of flavors and textures in this eggless treat. Each bite provides a tender crumb, particularly inviting during summer barbecues. If you’re looking for a fabulous dessert to share, this cake—much like my Sweet Chili Chicken Bites—offers a comforting touch that your guests will love.
About Cornbread Cake with Honey Buttercream
This Cornbread Cake with Honey Buttercream is inspired by Southern traditions yet crafted with a modern twist. My testing journey involved various ingredient ratios and techniques, ensuring a cake that’s soft, sweet, and absolutely satisfying. It’s a fantastic option for gatherings, keeping both budget and flavor in mind during those warm months when fresh corn is at its best.
- Quick prep—ready in under an hour!
- Budget-friendly, utilizing accessible ingredients.
- A family favorite that brings back memories of sunny afternoons.
- Rich in history, as cornbread is a staple in many Southern households.
Key Ingredients & Their Roles
- All-purpose flour: Provides structure; can be swapped with a gluten-free blend.
- Stoneground yellow cornmeal: Adds that signature cornbread texture and flavor.
- Heavy cream: Contributes richness; substitutes like milk work, but may alter creaminess.
- Honey: Sweetens the buttercream, enhancing depth; alternatives include agave or maple syrup.
How to Make Cornbread Cake with Honey Buttercream
- Gather all ingredients and preheat your oven to 350°F (175°C) to ensure an even bake.
- In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisking until mixed well helps aerate the dry ingredients.
- In another bowl, cream together ½ cup of softened butter with granulated sugar until fluffy, about 3 minutes. This texture is crucial for a light cake.
- Add apple sauce, heavy cream, and half a tablespoon of vanilla to the butter mixture, mixing on low speed until everything is combined. It should be quite creamy!
- Gradually add the wet mix to the dry mix, stirring until you reach a thick batter. Be careful not to over-mix, as this can result in denser texture.
- Butter a 9-inch cake pan (a springform pan is perfect) and pour the batter in, smoothing the top. Bake for 40-45 minutes or until a toothpick inserted comes out clean. The surface should turn a beautiful golden color.
- While the cake bakes, prepare the honey buttercream by creaming ½ cup butter with powdered sugar. Add vanilla and honey, whipping until light and fluffy—set aside.
- Let the cake cool completely before frosting. This crucial step prevents the buttercream from melting when applied.
- Carefully flip the cooled cake, frost the top evenly, and finish with your favorite decorative touch!
Pro Tips & Troubleshooting
- While testing, I found that creaming the butter and sugar longer than you think is key for a lighter texture.
- A common issue is over-baking—keep an eye on your cake towards the end to prevent it from drying out.
- For a seasonal touch, try adding fresh corn kernels or berries into the batter.
- This recipe scales easily; simply double the ingredients for larger gatherings!
Storage & Make-Ahead Guide
Store your Cornbread Cake in the refrigerator for up to 3 days or freeze for up to 2 months—just wrap it well in plastic wrap. A personal note: when I stored some in the fridge, it remained deliciously moist, and the flavors matured beautifully!
Serving Suggestions
Serve alongside a light salad or a refreshing scoop of vanilla ice cream. For more flavors, consider pairing with a Vegetable Soup or try your hand at a One-Pot Chicken and Rice Soup for a delightful contrast.
Frequently Asked Questions
- How do I know when the Cornbread Cake is done baking? The cake is ready when a toothpick inserted into the center comes out clean.
- Can I make this cake ahead of time? Yes, it stores well in the fridge for up to 3 days.
- What can I substitute for apple sauce? Mashed bananas or even yogurt can work as great alternatives.
- Why is my cake dense? Overmixing can lead to a denser texture, so be gentle while combining the batter.
- Can I use a different type of flour? Yes, you can experiment with a gluten-free flour blend for a different texture.
Final Thoughts
This Cornbread Cake with Honey Buttercream has quickly become one of my favorite desserts to whip up for friends and family. I adore enjoying a slice with a warm cup of tea, surrounded by laughter. I’d love to hear how yours turns out, so make sure to share your results!
“`More Recipes You’ll Love
- Maple Balsamic Brussels Sprouts – pairs well with honey flavors
- Cranberry Orange Glazed Turkey Breast – complements holiday feasts
- Garlic Butter Chicken with Zucchini and Corn – a savory balance to sweet desserts
- Nantucket Corn Pudding – matches the corn flavor profile
- Honey Glazed Chicken – enhances the honey buttercream theme
Cornbread Cake with Honey Buttercream
Ingredients
- 2 cup all-purpose flour
- 1 cup stoneground yellow cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter room temperature
- 1.5 cup 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 cup 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.
- Add apple sauce, heavy cream, and 1/2 Tbsp vanilla extract to the creamed butter and sugar. Mix on low until combined.
- Pour the wet mixture into the dry mixture and combine to create your batter.
- Butter a 9-inch cake pan and pour the batter in, using a spatula to evenly distribute.
- Bake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is in the oven, make the honey buttercream frosting by combining 1/2 cup of unsalted room temperature butter and powdered sugar.
- Add vanilla extract and honey. Whip with a hand mixer until light and fluffy.
- Let the cake cool completely before removing the pan or frosting.
- Transfer the cake to a cooling rack and flip it so the flat side is face up.
- Frost the cooled cake and decorate as desired.