Description
A delightful blend of cornbread and cake, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 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 unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/4 cup honey (for frosting)
- 1-2 tablespoons milk (as needed for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Combine milk, melted butter, eggs, and vanilla extract in another bowl. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- For the honey buttercream, beat the softened butter until creamy. Gradually add powdered sugar and beat until fluffy. Add honey and mix until well incorporated. If too thick, add milk a little at a time.
- Once the cakes are cool, assemble by placing one layer on a cake stand, spreading honey buttercream on top, and repeating with the other layers.
- Frost the sides and top with remaining buttercream. Enjoy!
Notes
For a healthier option, use sugar substitutes like stevia or monk fruit for the cake and frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg