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Layered Cornbread Cake With Honey Butter Frosting

Layered cornbread cake with honey butter frosting is made by whisking dry and wet ingredients separately, then baking golden 8-inch rounds and stacking them with fluffy honey butter. Finish with a drizzle of honey and flaky sea salt for a sweet-salty swirl in every slice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
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
  • 1 Honey and flaky sea salt for finishing

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make and bake the cornbread cake layers
  1. Preheat oven to 350F and grease three 8-inch round pans.
  2. Whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt.
  3. Whisk together eggs, whole milk, buttermilk, melted unsalted butter, honey, and vanilla in a separate bowl.
  4. Fold the wet mixture into the dry mixture until just combined, then divide batter evenly between the three pans.
  5. Bake at 350F for 22-25 minutes, until a toothpick comes out clean.
  6. Cool the baked cakes completely before frosting.
Make honey butter frosting and assemble
  1. Beat softened unsalted butter and honey until smooth, then gradually mix in powdered sugar.
  2. Beat in heavy cream, vanilla, and salt until very light and fluffy.
  3. Frost generously between all layers and spread frosting over the outside of the stacked cake.
  4. Drizzle with honey and sprinkle flaky sea salt over the top to finish.

Notes

Pro tip: Cool the cake layers completely before frosting so the honey butter frosting stays fluffy instead of melting. Store covered in the fridge for up to 4 days; freeze unfrosted cake layers wrapped tightly for up to 2 months, then thaw and frost. For a gluten-free swap, use a 1:1 gluten-free all-purpose baking flour blend in place of all-purpose flour.