Print

Cornbread Cake with Honey Frosting

Cornbread Cake with Honey Frosting
Print Recipe

Cornbread Cake with Honey Frosting is a unique dessert that perfectly balances the hearty, rustic flavor of cornbread with a smooth, sweet honey frosting. This moist, fluffy cake combines simple pantry ingredients to create a tender crumb and a golden honey glaze that brings warmth and elegance to any occasion. Ideal for casual dinners or special celebrations, it’s easily customizable for gluten-free and dairy-free diets.

Ingredients

Scale

Dry Ingredients

  • 1 cup finely ground cornmeal
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil/vegan butter for dairy-free)
  • 1/2 cup honey
  • 2 large eggs
  • 1 cup buttermilk (or almond milk with 1 tablespoon vinegar for dairy-free)
  • 1 teaspoon vanilla extract

Honey Frosting

  • 1/2 cup unsalted butter, softened (or vegan butter/coconut oil)
  • 1 1/2 cups powdered sugar
  • 2 tablespoons honey
  • 1–2 teaspoons milk (or dairy-free milk), optional for consistency adjustment

Instructions

  1. Prepare the dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour (or gluten-free blend), baking powder, and salt until fully combined to ensure even distribution of leavening agents for a uniform rise.
  2. Mix the wet ingredients: In a separate bowl, beat the softened butter and honey together until creamy. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract until you have a smooth, slightly thick batter.
  3. Combine the wet and dry mixes: Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be just combined to keep the cake tender and light.
  4. Bake the cake: Pour the batter into a greased and floured cake pan. Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  5. Prepare the honey frosting: Whip the softened butter with powdered sugar and honey until smooth and fluffy. If the frosting is too thick, adjust the consistency by adding a little milk, one teaspoon at a time, until desired spreadability is reached.
  6. Frost and serve: Evenly spread the honey frosting over the cooled cake. Let the frosting drip appealingly over the edges. Slice and enjoy your Cornbread Cake with Honey Frosting.

Notes

  • Use room-temperature ingredients for smooth mixing and to prevent curdling or uneven texture.
  • Don’t skip the buttermilk as it provides the moist crumb and subtle tanginess signature to this cake.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting and sliding off.
  • Whisk dry ingredients thoroughly to avoid lumps and ensure an even rise.
  • Taste test your honey beforehand, as different honey varieties vary in strength and flavor.

Nutrition

Keywords: Cornbread cake, honey frosting, southern dessert, gluten-free dessert, moist cake, easy baking

Find it online: https://tastebudtrek.com/cornbread-cake-with-honey-frosting/