Go Back

Layered Cornbread Cake With Honey Butter Frosting

Layered cornbread cake with honey butter frosting—tender, golden cornmeal layers baked until a toothpick comes out clean and cooled completely. The frosting is beaten to a very light and fluffy texture, then frosted between layers and swirled over the outside.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For cornbread cake layers
  • 2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 0.75 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup whole milk
  • 0.5 cup buttermilk
  • 0.5 cup unsalted butter, melted
  • 0.25 cup honey
  • 1 tbsp vanilla
For honey butter frosting
  • 1 cup unsalted butter, softened
  • 3 tbsp honey
  • 3.5 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 0.1 honey and flaky sea salt for finishing

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the cornbread cake layers
  1. Preheat oven to 350F and grease three 8-inch round pans, so the layers release cleanly after baking.
  2. Whisk all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt in one bowl.
  3. Whisk eggs, whole milk, buttermilk, melted unsalted butter, honey, and vanilla in a separate bowl.
  4. Fold the wet mixture into the dry mixture just until combined, then divide the batter between the three prepared pans.
  5. Bake for 22-25 minutes, until a toothpick comes out clean.
  6. Cool the cakes completely before frosting so the honey butter frosting sets smoothly.
Make and apply the honey butter frosting
  1. Beat softened unsalted butter with honey until smooth, then gradually add powdered sugar while continuing to beat.
  2. Add heavy cream, vanilla, and salt, then beat until very light and fluffy with a pale, airy texture.
  3. Frost generously between all layers and over the outside for even coverage and clean edges.
  4. Drizzle with honey and sprinkle flaky sea salt over the top right before serving.

Notes

Pro tip: cool the layers completely—warm cake layers will melt the frosting and cause sliding. Store covered in the refrigerator up to 4 days; for best texture, let slices sit at room temperature 15-20 minutes before eating. Freeze unfrosted cake layers up to 2 months (thaw overnight in the fridge), and note that frosting is best made fresh. For a lighter option, swap 1:1 portion of powdered sugar with a reduced-sugar powdered sugar blend if you prefer, and beat until the frosting turns light and fluffy.