Cornbread Cake with Honey Buttercream
A delightful dessert that combines the sweet and savory flavors of cornbread with a rich honey buttercream frosting, perfect for gatherings and special occasions.
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.
Notes
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.