Cornbread Cake

Craving a sweet and savory twist on a classic Southern favorite? Look no further than Cornbread Cake—a rich, golden delight that combines the rustic charm of cornbread with the soft, buttery texture of a traditional cake.

Topped with a luscious salted honey cream cheese frosting, this treat strikes the perfect balance between comfort food and dessert elegance.

Ingredients List

Creating a decadent Cornbread Cake requires a few key components to achieve the perfect balance of flavor and texture. Let’s break down the ingredients needed for each element of this delicious cake.

Cornbread Cake Ingredients

• 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
• 2 tablespoons (30 ml) honey (plus more for topping)
• 1½ cups (180 g) powdered sugar
• 1–2 teaspoons flaky salt (optional, to taste)

Required Kitchen Tools

When preparing Cornbread Cake, having the right kitchen tools ensures an efficient and enjoyable baking experience. Here are the essentials you’ll need:

1. 9-inch Springform or Cake Pan: A springform pan makes it easy to release the cake without damaging its structure.
2. Mixing Bowls: Use large and medium bowls for whisking dry and wet ingredients separately.
3. Stand Mixer or Hand Mixer: Creaming the butter, oil, and sugar is much easier and more effective with a mixer.
4. Rubber Spatula: For scraping down the sides of bowls and ensuring everything is well mixed.
5. Wire Cooling Rack: Essential for cooling the cake evenly.
6. Parchment Paper: For lining the cake pan to prevent sticking.

Cake Preparation

Preparing the Cornbread Cake involves mixing dry and wet ingredients separately before combining them into a beautifully smooth batter. Follow these steps to achieve the perfect texture and flavor.

Mixing the Ingredients

1. Preheat the Oven:
   Begin by preheating your oven to 350°F (177°C). Grease a 9-inch (23 cm) springform or cake pan and line the bottom with parchment paper to ensure easy release after baking.
2. Combine the Dry Ingredients:
   In a large mixing bowl, whisk together:
   • 1½ cups all-purpose flour
   • ¾ cup cornmeal
   • 1½ teaspoons baking powder
   • ½ teaspoon baking soda
   • ½ teaspoon salt
   Stir until the ingredients are evenly combined.
3. Cream the Wet Ingredients:
   In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together:
   • ¾ cup room temperature unsalted butter
   • ¼ cup neutral baking oil
   Beat until the mixture is smooth and blended.
4. Add Sugar and Eggs:
   On low speed, add 1 cup granulated sugar to the butter-oil mixture and mix until combined. Then increase the speed to medium and beat for 2–3 minutes, until light and fluffy. One at a time, beat in 3 large eggs, making sure each is fully incorporated before adding the next.
5. Add Honey and Buttermilk:
   Add 2 tablespoons of honey to the wet mixture. Then, alternating in batches, add the dry ingredients and 1 cup of whole buttermilk to the mixture. Begin and end with the dry ingredients. Mix on low until just combined—avoid overmixing to maintain a tender crumb.
6. Transfer to the Pan:
   Pour the batter into the prepared cake pan. Use a rubber spatula to smooth the top evenly.

Baking the Cornbread Cake

1. Place the pan in the preheated oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
2. The cake should have a golden-brown crust and a tender, moist interior.
3. Allow the cake to cool in the pan for 15 minutes, then gently release the springform ring and let the cake cool completely on a wire rack before frosting.

Making the Salted Honey Cream Cheese Frosting

The salted honey cream cheese frosting adds a rich, tangy-sweet finish to the cornbread cake. It’s smooth, luscious, and incredibly easy to make.

Creaming the Ingredients

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add:
   • 4 oz (113 g) cream cheese, room temperature
   • ¼ cup (57 g) unsalted butter, room temperature
2. Beat together on medium speed until the mixture is smooth, creamy, and fully combined. Scrape down the sides of the bowl as needed.
3. Add the following to the bowl:
   • 1½ cups (180 g) powdered sugar, sifted if lumpy
   • 2 tablespoons (30 ml) honey
   • 1–2 teaspoons flaky salt (optional, to taste)
4. Mix on low speed until the sugar is mostly incorporated, then increase to medium speed and beat for another 1–2 minutes until the frosting is light, fluffy, and silky smooth.
5. If needed, add 1 tablespoon of milk to adjust the consistency, especially if you prefer a softer, more spreadable texture.

Frosting the Cake

Once the cornbread cake has completely cooled to room temperature:

1. Spread the frosting generously over the top of the cake using an offset spatula or the back of a spoon.
2. Drizzle honey over the top for a gorgeous glossy finish and added sweetness.
3. Sprinkle with flaky salt (if using) for that perfect balance of sweet and salty.

Serving and Decoration

A beautifully frosted cornbread cake is not only delicious but also visually inviting. Here’s how to elevate your presentation and make every slice a delight.

Suggested Toppings and Presentation Ideas

• Honey Drizzle: A final drizzle of golden honey on top adds a touch of elegance and intensifies the cake’s natural sweetness.
• Flaky Sea Salt: Just a pinch enhances the frosting’s tang and creates a striking contrast of flavors.
• Fresh Herbs or Edible Flowers: Garnish with thyme sprigs, rosemary, or edible flowers like pansies or marigolds for a rustic, farmhouse look.
• Corn Crumble or Crushed Nuts: Add a sprinkle of cornmeal crumble or chopped toasted pecans for extra texture and a nutty bite.

Slice and serve the cake slightly warm or at room temperature for the best experience. It pairs perfectly with hot tea, coffee, or a glass of milk.

Storage Instructions

Cornbread cake stores well and remains moist thanks to the buttermilk and honey.

Keeping It Fresh

• Store the frosted cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 5 days. Let it come to room temperature before serving to restore its soft texture.

Freezing Instructions

• Unfrosted cake layers can be wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 1 month.
• To freeze a frosted cake, flash-freeze the cake for 1 hour until the frosting firms up, then wrap securely and freeze. Thaw overnight in the refrigerator and bring to room temperature before serving.

Conclusion

Cornbread cake is a heartwarming fusion of rustic simplicity and sweet indulgence. The tender crumb from cornmeal, the richness of buttermilk and butter, and the luscious salted honey cream cheese frosting make it an irresistible treat for any occasion.