Golden Cornbread Cake with Honey Buttercream
Golden Cornbread Cake with Honey Buttercream is a delightful twist on a classic favorite that brings warmth and comfort to any gathering. This moist and fluffy cake, with its golden hues and sweet aroma, invites you to savor every bite. It’s the perfect recipe for sunny brunches, cozy family dinners, or a sweet snack enjoyed on a lazy afternoon. With its easy preparation and step-by-step directions, you’ll find it a breeze to whip up this crowd-pleaser that will have everyone asking for seconds.
Why You’ll Love This Recipe
This recipe is a dream for those who value simplicity in the kitchen. With just a handful of ingredients, you can create something truly special without spending hours slaving over a hot stove. The combination of sweet honey buttercream and the subtly sweet, savory cornbread creates an exciting flavor profile that is sure to impress. Plus, the nostalgic appeal of cornbread combined with the decadent buttercream is likely to bring back fond childhood memories. Whether you’re hosting a gathering or simply treating yourself, this dessert is bound to be a winner.
Ingredients
- 1 cup cornmeal: Provides a delightful texture that’s both hearty and sweet.
- 1 cup all-purpose flour: Ensures a light and fluffy crumb.
- 1/4 cup sugar: Adds a touch of sweetness that complements the honey buttercream perfectly.
- 1 tablespoon baking powder: Helps the cornbread cake rise beautifully.
- 1/2 teaspoon salt: Enhances the flavors, balancing the sweetness.
- 1 cup milk: Ensures moisture, making the cake tender and rich.
- 1/3 cup vegetable oil: Adds richness and promotes a moist crumb.
- 2 large eggs: Binds the ingredients while adding richness.
- 1/2 cup unsalted butter, softened: The star of the buttercream, adding creaminess and flavor.
- 1 cup powdered sugar: Sweetens the buttercream to perfection.
- 3 tablespoons honey: Infuses a wonderful floral sweetness.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
Step-by-Step Directions
Preheat your oven to 350°F (175°C): This temperature is perfect for baking a golden crust while keeping the inside moist. Grease and flour an 8-inch square baking pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined. This will form the base for your delicious cake.
Whisk Wet Ingredients: In another bowl, combine the milk, vegetable oil, and eggs. Whisk until everything is nicely blended together.
Combine Wet and Dry: Pour the wet ingredients into the dry ones and stir gently until just combined. Be careful not to overmix; a few lumps are fine!
Pour into Pan: Transfer the batter into the prepared baking pan, smoothing the top for an even bake.
Bake: Place in the oven and bake for 25-30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Cool: Remove from the oven and let it cool completely before frosting. This will ensure your buttercream doesn’t melt off!
Make Honey Buttercream: For the honey buttercream, beat the softened butter in a bowl until it’s smooth and creamy. Gradually add the powdered sugar, honey, and vanilla extract, mixing until fluffy and well combined.
Frost Your Cake: Once the cornbread cake has cooled, spread the honey buttercream generously over the top, creating a luscious layer of sweetness.
Serve: Drizzle a bit of additional honey on top if desired. Slice the cake and enjoy!
Tips & Tricks
- Use Fresh Ingredients: Fresh eggs and good-quality butter make all the difference in achieving a rich flavor.
- Add Mix-ins: Consider folding in some fresh corn kernels or chopped jalapeños for a spicy twist.
- Ensure Accurate Measurements: Use the spoon-and-level method for measuring flour to avoid dense cake.
Serving Suggestions & Pairings
Golden Cornbread Cake with Honey Buttercream is perfect for a variety of occasions. Serve it alongside hearty chili for a comforting dinner, or enjoy it with a cup of coffee at brunch. Add a side of fresh fruit for a delightful contrast in both flavor and texture. It’s also a wonderful accompaniment to outdoor picnics or potlucks — so don’t hesitate to bring this crowd-pleaser wherever you go!
Nutritional Information
This cornbread cake is not just delicious; it’s also relatively balanced. Each serving (assuming 9 servings for the entire cake) contains approximately:
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 180mg
- Carbohydrates: 39g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 4g
Always remember, moderation is key — enjoy this delightful treat as part of a balanced diet!
Storing Tips & Variations
To keep your cornbread cake fresh, store it in an airtight container at room temperature for up to three days. You can also freeze the cake for up to a month; just wrap it tightly in plastic wrap followed by aluminum foil. To enjoy, thaw it overnight in the refrigerator and frost it with buttercream before serving. For variations, try substituting the honey with maple syrup in the buttercream for a different flavor profile, or add spices like cinnamon or nutmeg for a warm touch.
Conclusion
Golden Cornbread Cake with Honey Buttercream is a comforting, easy-to-make dessert that’s perfect for any occasion. Its delightful flavors and soft texture are sure to have your friends and family coming back for more! So gather your ingredients, follow this simple recipe, and indulge in a slice of warmth and sweetness today. Don’t forget to share your experience or variations in the comments!
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it in an airtight container. Frost just before serving for the best texture.Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used; however, it will alter the texture slightly, making it denser.What can I substitute for eggs in this recipe?
If you’re looking for an egg substitute, try using a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes.How can I make the buttercream lighter?
To lighten the buttercream, you can add a few tablespoons of milk while mixing until it reaches your desired consistency.Is it possible to add toppings to the cake?
Definitely! Feel free to top your cake with chopped nuts, chocolate chips, or even fresh fruit for added texture and flavor.
Enjoy the warm embrace of this Golden Cornbread Cake with Honey Buttercream and happy baking!
Print
Golden Cornbread Cake with Honey Buttercream
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A moist and fluffy cornbread cake topped with a sweet honey buttercream, perfect for brunches and cozy dinners.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, vegetable oil, and eggs, whisking until blended.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Transfer the batter into the prepared pan, smoothing the top.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For buttercream, beat softened butter until creamy, then gradually add powdered sugar, honey, and vanilla, mixing until fluffy.
- Once cooled, frost the cake with honey buttercream.
- Serve with additional honey on top if desired.
Notes
Use fresh ingredients for best flavor. Consider adding fresh corn or jalapeños for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
