Cornbread Cake

This heartwarming cornbread cake brings the flavors of family gatherings and nostalgia to your table with a moist, fluffy texture and creamy buttercream frosting.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine American

Servings servings

Calories 400 kcal

Ingredients

For the Cake

1 cup cornmeal
1 cup all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

For the Buttercream

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup honey
1 tablespoon vanilla extract

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the prepared cake pans.

Baking

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Making the Buttercream

Beat softened butter until creamy.
Gradually add powdered sugar, then mix in honey and vanilla until smooth.

Assembly

Once the cakes are cooled, spread buttercream between layers and on top of the cake.

Notes

For variations, consider adding fresh fruits or spices like cinnamon to the batter. Leftover buttercream can be used for pancakes or muffins.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 30g

Keyword Buttercream Frosting, Comfort Food, Cornbread Cake, Family Recipes, Nostalgic Desserts

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