Cornbread Cake Recipe
Cornbread cake is a deliciously moist, sweet and fluffy cake made with cornmeal. This easy to make cornmeal cake has hints of floral honey and is topped with a rich and creamy salted honey cream cheese frosting. Make this cornbread dessert cake anytime you need a simple, but stunning dessert.
Equipment
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Cornbread Cake
- 1½ cups (180 g) all purpose flour
- ¾ cup (90 g) white or yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¼ cup (60 ml) neutral baking oil (canola, vegetable or avocado oil)
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons (30 ml) honey
- 1 cup (240 ml) whole buttermilk, room temperature
Salted Honey Cream Cheese Frosting
- 4 oz. (113 g) cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 tablespoons (30 ml) honey, plus more for topping
- 1½ cups (180 g) powdered sugar
- 1 - 2 teaspoons flaky salt, optional and to taste
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt together until well combined.1½ cups (180 g) all purpose flour, ¾ cup (90 g) white or yellow cornmeal, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter and oil together until well combined. On low, cream in the sugar until combined. Increase the speed of the mixer to medium speed for 2 - 3 minutes. On low, cream in the the eggs and honey one at a time. Scrape the sides and bottom of the mixing bowl as needed. On low, mix in the dry ingredients, alternating with the buttermilk in this order. Evenly pour the cornbread cake batter into the prepared pan.¾ cup (170 g) unsalted butter, room temperature, ¼ cup (60 ml) neutral baking oil , 1 cup (200 g) granulated sugar, 3 large eggs, room temperature, 2 tablespoons (30 ml) honey, 1 cup (240 ml) whole buttermilk, room temperature
- Bake the cake for 30 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown. Cool the cake in the pan for 15 minutes. Gently release the side of the springform pan and allow the cake to cool completely to room temperature. While the cake cools, make the salted honey cream cheese frosting.
- In a mixing bowl fitted with paddle attachment cream together the room butter with the room temperature cream cheese until creamy and well combined. Add the powdered sugar, honey, salt and 1 tablespoon (15 ml) of milk. Cream the ingredients together on low to combine. Then increase to medium speed and mix together until creamy and well combined.4 oz. (113 g) cream cheese, room temperature, ¼ cup (57 g) unsalted butter, room temperature, 2 tablespoons (30 ml) honey, plus more for topping , 1½ cups (180 g) powdered sugar
- Once the cake is completely cooled, top the cornbread cake with the salted honey frosting. Drizzle the top of the frosting with honey and a bit of flaky salt and enjoy.1 - 2 teaspoons flaky salt, optional and to taste
Notes
Store: An unfrosted cornbread cake can be stored in an airtight container at room temperature for up to 4 - 5 days. Once the cake is topped with honey cream cheese frosting, keep the cake stored in an airtight container in the fridge for up to one week.
See the Variations section of the blog post to make this cornbread cake in a 9 x 9 pan, as cupcakes or to top with mascarpone frosting and fruit.
Tips:
- Look for fine or medium grind cornmeal. Classic cornbread is made using white or yellow cornmeal. Feel free to use what you are able to find.
- Toast the cornmeal. For even more corn flavor, toast the cornmeal in a clean pan for 1 - 2 minutes over medium heat. Cool to room temperature before using in the recipe.
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