Description
This Cornbread Cake with Whipped Honey Butter is a delightful twist on traditional cornbread, combining a moist, sweet cornbread cake baked to golden perfection with a luscious whipped honey butter topping. Perfect for breakfast, brunch, or dessert, it’s easy to make and sure to impress your family and guests with its tender crumb and rich, buttery sweetness.
Ingredients
Scale
Cornbread Cake
- 1 ½ cups all-purpose flour
- 1 ½ cups yellow cornmeal
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup vegetable oil
Whipped Honey Butter
- 1 cup unsalted butter, softened
- ½ cup honey
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking and ensure an easy release after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. This mixes all the dry leavening agents and seasonings evenly throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, eggs, and vegetable oil until smooth and well combined, which will add moisture and richness to the cake.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender and avoid toughness.
- Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely, which prevents sogginess and helps the cake set properly.
- Cream the Butter: Using an electric mixer, beat the softened butter in a large bowl for 3-4 minutes until it’s light and fluffy, which is the base for the whipped honey butter.
- Add Honey and Salt: Gradually add the honey and salt to the butter while continuing to beat, creating a smooth and creamy topping.
- Whip Until Light: Whip the honey butter for another 1-2 minutes until it becomes even lighter and more voluminous, enhancing the texture and spreadability.
- Serve: Once the cake is completely cooled, spread the whipped honey butter generously over the top. Serve immediately and enjoy the rich combination of sweet and buttery flavors.
Notes
- Ensure the cake is completely cooled before spreading the honey butter to prevent melting.
- Use fresh buttermilk for the best flavor and texture in the cake.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
