Cornbread Cake with Honey Buttercream
This Cornbread Cake with Honey Buttercream Frosting is a sweet twist on a Southern classic! It's soft, tender, completely eggless, and perfect for summer!
Servings: 12 slices
Calories: 490kcal
Equipment
- 9'' Cake Pan
- Hand Mixer
Ingredients
Cornbread Cake Ingredients
- 2 cups all-purpose flour (325g) $0.22
- 1 cup stoneground yellow cornmeal* $0.27
- 1 tsp baking powder $0.12
- ¼ tsp salt $0.01
- ½ cup (1 stick) unsalted butter, room temperature $0.99
- 1 ½ cups granulated sugar $0.51
- ¾ cup apple sauce** $0.39
- ½ cup heavy cream $0.84
- ½ Tbsp vanilla extract $0.38
Honey Buttercream Frosting Ingredients
- ½ cup (1 stick) unsalted butter, room temperature $0.99
- 2 cups powdered sugar $0.55
- 1 tsp vanilla extract $0.25
- 2 Tbsp honey $0.30
Instructions
- Gather ingredients and preheat oven to 350℉.
- Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.
- In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
- To the same bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and ½ Tbsp vanilla extract. Mix on low until combined. (A whisk or a hand mixer will do!)
- Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!
- Butter a 9” cake pan (I used a 9” springform cake pan) and pour the batter in, using a spatula or spoon to evenly distribute the batter. Bake in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The color of your cake will deepen and the center will no longer be jiggly.***
- While your cake is in the oven, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar. Then add the 1 tsp vanilla extract and honey. Whip with a hand mixer until it’s light and fluffy! Set aside.
- Let the cake cool completely before removing the springform pan or attempting to flip it or frost it. This could take a while, but it shouldn’t be warm at all before frosting if you want the honey buttercream to stay thick and creamy.
- Once it’s cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.
- Frost the cooled cake.
- Decorate it however you like! I had some cute yellow sprinkles on hand that reminded me of corn kernels, so I went for it!
See how we calculate recipe costs here.
Notes
*Be sure to use stoneground yellow cornmeal (either fine or medium-ground), not a cornbread mix!
**You can also use 3 eggs in place of the apple sauce.
***In my oven at home, the bake time was 50 minutes. In the oven at the Budget Bytes studio, it took 40 minutes. I recommend setting a timer for 40 minutes and checking it periodically since every oven’s different.
Nutrition
Serving: 1slice | Calories: 490kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Sodium: 161mg | Fiber: 2g