Cornbread Cake with Honey Buttercream
This Cornbread Cake with Honey Buttercream Frosting is a sweet twist on a Southern classic! It's soft, tender, completely eggless, and perfect for summer!
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.
Notes
This Cornbread Cake with Honey Buttercream Frosting is a sweet twist on a Southern classic!