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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!
👥 12 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
- ●mixing bowl
- ●pan
- ●spatula
📝 Preparation Steps
1
Preheat
2
Gather ingredients and preheat oven to 350℉.
3
Whisk
4
Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.
baking powder ($0.12)1 tsp
5
Cream
6
In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
7
Mix
8
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 combined. (A whisk or a hand mixer will do!)
½ Tbsp vanilla extract ($0.38)vanilla extract ($0.25)1 tsp
9
Combine
10
Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!
11
Bake
12
Butter a 9” cake pan (I used a 9” springform cake pan) and pour the batter in, using a spatula or spoon to evenly distribute the batter. Bake in the oven for ⏱️ 40-45 minutes, or until a toothpick inserted in the center comes out clean. The color of your cake will deepen and the center will no longer be jiggly.***
13
Whip
14
While your cake is in the oven, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar. Then add the 1 tsp vanilla extract and honey. Whip with a hand mixer until it’s light and fluffy! Set aside.
honey ($0.30)2 Tbsppowdered sugar ($0.55)2 cups½ Tbsp vanilla extract ($0.38)vanilla extract ($0.25)1 tsp
15
Cool
16
Let the cake cool completely before removing the springform pan or attempting to flip it or frost it. This could take a while, but it shouldn’t be warm at all before frosting if you want the honey buttercream to stay thick and creamy.
honey ($0.30)2 Tbsp
17
Flip
18
Once it’s cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.
19
Frost the cooled cake.
20
Decorate it however you like! I had some cute yellow sprinkles on hand that reminded me of corn kernels, so I went for it!
Nutrition Facts
calories
490 kcal
fat Content
20 g
serving Size
1 slice
fiber Content
2 g
sodium Content
161 mg
protein Content
4 g
carbohydrate Content
76 g
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