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Layered Cornbread Cake With Honey Butter Frosting

Layered cornbread cake layers are baked until golden and tender, then stacked with honey butter frosting for a light, fluffy finish. Finished with a honey drizzle and flaky sea salt for sweet-and-salty swirls.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For cornbread cake layers
  • 2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 0.75 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup whole milk
  • 0.5 cup buttermilk
  • 0.5 cup unsalted butter, melted
  • 0.25 cup honey
  • 1 tbsp vanilla
For honey butter frosting
  • 1 cup unsalted butter, softened
  • 3 tbsp honey
  • 3.5 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 1 honey and flaky sea salt for finishing

Equipment

  • 3 sheet pan

Method
 

Bake the cornbread cake layers
  1. Preheat the oven to 350F and grease three 8-inch round pans so the layers release cleanly.
  2. Whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.
  3. Whisk the eggs, whole milk, buttermilk, melted unsalted butter, honey, and vanilla together in a separate bowl.
  4. Fold the wet mixture into the dry mixture just until no dry streaks remain, then divide the batter evenly among the pans.
  5. Bake at 350F for 22-25 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the baked layers completely before frosting so the honey butter frosting won’t melt or slide.
Make and apply honey butter frosting
  1. Beat the softened unsalted butter with the honey until smooth and fluffy.
  2. Gradually beat in the powdered sugar, then mix in the heavy cream, vanilla, and salt until the frosting is light and spreadable.
  3. Frost generously between all layers, using a smooth layer of frosting to help the cake stack evenly.
  4. Spread remaining frosting over the outside of the cake, creating swirls and covering the sides fully.
  5. Drizzle with honey and sprinkle flaky sea salt over the top as the final finishing step.

Notes

Pro tip: cool the layers completely (room temperature) before frosting for the cleanest stacked look and the best swirl texture. Store covered in the refrigerator up to 4 days; for best flavor and frosting set, let slices sit at room temperature for 10-15 minutes before serving. Freeze unfrosted cake layers up to 2 months (wrap well); thaw overnight in the refrigerator and frost after thawing. For a lighter option, substitute half the butter in the frosting with an equal amount of plain Greek yogurt (expect a softer frosting).