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!
Instructions
1
Gather ingredients and preheat oven to 350℉.
2
Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.
3
In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.
4
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!)
5
Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!
6
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.***
7
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.
8
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.
9
Once it’s cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.
10
Frost the cooled cake.
11
Decorate it however you like! I had some cute yellow sprinkles on hand that reminded me of corn kernels, so I went for it!
