Cornbread Cake with Honey Buttercream
Cornbread Cake with Honey Buttercream
Introduction
Cornbread Cake with Honey Buttercream is a delightful dessert that combines the sweet and savory flavors of cornbread with a rich and creamy honey buttercream frosting. This unique cake is perfect for gatherings, special occasions, or simply a cozy night in. With its moist texture and comforting flavors, this cake is sure to be a hit with everyone!
Why Make This Recipe
There are many reasons to make Cornbread Cake with Honey Buttercream. First and foremost, it is a delicious twist on traditional cornbread, providing a sweet option that’s perfect for dessert. The cake is easy to make and requires simple ingredients that you likely already have in your pantry. Plus, topping it with honey buttercream makes it extra special. This recipe can also be enjoyed on its own or served with ice cream for a more decadent treat.
How to Make Cornbread Cake with Honey Buttercream
Making Cornbread Cake with Honey Buttercream is a straightforward process. Follow these easy steps to create this delicious cake from scratch.
Ingredients:
- 2 cups all-purpose flour (325g) ($0.22)
- 1 cup stoneground yellow cornmeal ($0.27)
- 1 tsp baking powder ($0.12)
- ¼ tsp salt ($0.01)
- ½ cup (1 stick) unsalted butter, room temperature ($0.99)
- 1 ½ cups granulated sugar ($0.51)
- ¾ cup apple sauce ($0.39)
- ½ cup heavy cream ($0.84)
- ½ Tbsp vanilla extract ($0.38)
- ½ cup (1 stick) unsalted butter, room temperature for frosting ($0.99)
- 2 cups powdered sugar ($0.55)
- 1 tsp vanilla extract for frosting ($0.25)
- 2 Tbsp honey ($0.30)
Directions:
- Preheat: Gather ingredients and preheat oven to 350°F.
- Whisk: In a large mixing bowl, combine flour, yellow cornmeal, baking powder, and salt. Whisk to combine.
- Cream: In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
- Mix: To the same bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and ½ Tbsp vanilla extract. Mix on low until well combined.
- Combine: Pour the wet mixture into the dry mixture and stir until you have a thick batter.
- Bake: Butter a 9” cake pan and pour in the batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Whip: While the cake bakes, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar. Add 1 tsp vanilla extract and honey, then whip until light and fluffy.
- Cool: Let the cake cool completely before removing the springform pan or frosting.
- Flip: Once cooled, flip the cake so the flat side is face up for easier frosting.
- Frost: Frost the cooled cake with honey buttercream.
- Decorate: Use sprinkles or decoration of your choice to finish it off!
How to Serve Cornbread Cake with Honey Buttercream
Serve Cornbread Cake with Honey Buttercream at room temperature. It can be enjoyed as a dessert after dinner or served at celebrations like birthdays or holidays. Pair it with a scoop of ice cream or a dollop of whipped cream for an extra treat!
How to Store Cornbread Cake with Honey Buttercream
Store the Cornbread Cake covered in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, keep it in the refrigerator for up to a week. Just bring it back to room temperature before serving for the best taste and texture.
Tips to Make Cornbread Cake with Honey Buttercream
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter; mix until just combined for a lighter cake texture.
- Let the cake cool completely to prevent the frosting from melting.
Variation
You can add corn kernels or jalapeños to the batter for a savory kick. For a twist on the honey buttercream, consider adding cinnamon or nutmeg for extra flavor.
FAQs
-
Can I use different types of flour?
- You can use whole wheat flour for a healthier option, but it may change the texture slightly.
-
What can I substitute for apple sauce?
- You can use mashed banana or yogurt as a substitute for apple sauce in this recipe.
-
Can I freeze the cake?
- Yes! You can freeze the cake without frosting for up to 3 months. Just wrap it well and thaw before serving.
With these simple steps, you will have a delightful Cornbread Cake with Honey Buttercream ready to impress your family and friends. Enjoy your baking adventure!
Cornbread Cake with Honey Buttercream
Ingredients
For the Cake
- 2 cups all-purpose flour (325g)
- 1 cup stoneground yellow cornmeal
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature (1 stick)
- 1 ½ cups granulated sugar
- ¾ cup apple sauce
- ½ cup heavy cream
- ½ Tbsp vanilla extract
For the Honey Buttercream Frosting
- ½ cup unsalted butter, room temperature (1 stick)
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
- 2 Tbsp honey
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine flour, yellow cornmeal, baking powder, and salt. Whisk to combine.
- In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
- To the bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and ½ Tbsp vanilla extract. Mix on low until well combined.
- Pour the wet mixture into the dry mixture and stir until you have a thick batter.
Baking
- Butter a 9-inch cake pan and pour the batter in.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Making the Frosting
- While the cake bakes, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar.
- Add 1 tsp vanilla extract and honey, then whip until light and fluffy.
Finishing
- Let the cake cool completely before removing from the pan.
- Once cooled, flip the cake so the flat side is face up for easier frosting.
- Frost the cooled cake with honey buttercream.
- Decorate with sprinkles or decorations of your choice.
