Description
This Cornbread Cake is a delightful twist on traditional cornbread, featuring a moist and tender crumb with a subtle sweetness from honey and cornmeal. Topped with a luscious salted honey cream cheese frosting, it makes a perfect dessert or sweet snack that balances rich creaminess with a touch of flaky salt for contrast.
Ingredients
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
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) honey, plus more for topping
- 1 – 2 teaspoons flaky salt, optional and to taste
- 1 tablespoon (15 ml) milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line the bottom of a 9-inch (23 cm) springform or cake pan with parchment paper to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until evenly combined for a uniform texture.
- Cream Butter and Oil: Using a stand mixer fitted with a paddle attachment, cream the unsalted butter and neutral baking oil together until smooth and well combined.
- Add Sugar and Eggs: On low speed, add granulated sugar gradually and mix until combined. Increase to medium speed and cream for 2-3 minutes. Then, on low speed, incorporate eggs one at a time, followed by honey, scraping down the bowl as needed.
- Combine Wet and Dry Ingredients: Alternately mix in the dry ingredients with the buttermilk, starting and ending with dry ingredients. Mix gently to create a smooth batter without overmixing.
- Pour Batter and Bake: Pour the cornbread cake batter evenly into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The crust should be golden brown.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then, gently release the springform pan sides and let the cake cool completely to room temperature.
- Make Frosting: In a clean mixing bowl with a paddle attachment, cream together the room temperature unsalted butter and cream cheese until smooth. Gradually add powdered sugar, honey, flaky salt (if using), and milk on low speed until combined. Increase speed to medium and beat until creamy and well incorporated.
- Assemble and Serve: Once the cake is fully cooled, spread the salted honey cream cheese frosting evenly over the top. Drizzle additional honey and sprinkle with flaky salt for garnish and extra flavor. Serve and enjoy.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Be careful not to overmix the batter to maintain a tender crumb.
- Flaky salt on top is optional but adds a lovely contrast to the sweetness.
- Make sure the cake is completely cooled before frosting to prevent melting.
- Substitute neutral baking oil with another light oil if preferred, but avoid strong-flavored oils.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
