Layered Cornbread Cake with Honey Butter Frosting: 3-Ingredient Magic

Name: Layered Cornbread Cake with Honey Butter Frosting: 3-Ingredient Magic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cornmeal; 1 cup all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 cup honey; 1/2 cup softened butter

Author: lia

Published: August 1, 2025

Updated: August 1, 2025

Layered Cornbread Cake with Honey Butter Frosting from The Food Charlatan

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I still remember the first time I baked this layered cornbread cake for a family gathering. My aunt took one bite, paused, and said, “Wait—is this cornbread? But it’s… fancy?” That’s when I knew I’d struck gold. This isn’t your average skillet cornbread—it’s a showstopper with tender, slightly sweet layers stacked high with honey butter frosting that melts into every nook. Growing up, cornbread meant rustic wedges served with chili, but this recipe transforms humble cornmeal into something extraordinary. The honey butter frosting (my favorite part!) ties it all together with that perfect balance of richness and floral sweetness. Trust me, once you try this layered version, you’ll never look at cornbread the same way again.

Table of Contents

Why You’ll Love This Layered Cornbread Cake

Layered Cornbread Cake with Honey Butter Frosting from The Food Charlatan - detail 1

Oh, where do I even start? This cake is everything you love about classic cornbread—just turned up to eleven. Here’s why it’s about to become your new go-to dessert:

That perfect texture: Slightly crumbly yet tender layers with just the right amount of sweetness—like the best cornbread you’ve ever had, but in cake form.
The honey butter frosting: Silky, dreamy, and just sweet enough to complement the cornbread without overpowering it. (I may or may not eat it by the spoonful.)
Total crowd-pleaser: It’s the dessert that surprises everyone—sweet enough for a birthday cake but homey enough to serve at a backyard barbecue.
So dang easy: No fancy techniques here—just simple ingredients mixed with love (and a little butter).

Ingredients for Layered Cornbread Cake with Honey Butter Frosting

Grab these simple ingredients—you might already have most in your pantry! The magic happens when humble staples transform into something spectacular:

2 cups cornmeal (the finer the grind, the more cake-like the texture)
1 cup all-purpose flour (see notes below for gluten-free swaps)
1 cup granulated sugar (just enough to sweeten without overpowering the corn)
1 tablespoon baking powder (yes, a full tablespoon—it gives that perfect rise)
1/2 teaspoon salt (balances all the sweetness)
1 cup milk (whole milk is best, but any works in a pinch)
1/2 cup unsalted butter, melted (and slightly cooled—no one wants scrambled eggs!)
2 large eggs (room temperature blends smoother)
1 cup honey (for the frosting—use your favorite local variety)
1/2 cup softened butter (for frosting—soft enough to leave a dent when pressed)

Ingredient Notes & Substitutions

Baking is science, but I promise these tweaks won’t ruin the magic:

Milk swap: Buttermilk adds lovely tang—just reduce baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
Gluten-free? Use a 1:1 GF flour blend (I like King Arthur’s). The texture will be slightly denser but still delicious.
Honey choices: Darker honeys (like buckwheat) make a bolder frosting, while orange blossom keeps it light and floral.
Butter emergency? Coconut oil works in the batter, but for frosting, real butter is non-negotiable for that silky texture.

How to Make Layered Cornbread Cake with Honey Butter Frosting

Okay, let’s get baking! This cake comes together in three simple stages—batter, bake, and frosting magic. The key? Don’t rush the cooling step (I know, the temptation is real), or your gorgeous honey butter frosting will turn into a melty mess. Here’s how to nail each part:

Step 1: Prepare the Cornbread Batter

First, whisk together all your dry ingredients—cornmeal, flour, sugar, baking powder, and salt—in a big bowl. In another bowl, lightly beat the eggs, then stir in the milk and melted butter (make sure it’s not piping hot!). Now, pour the wet ingredients into the dry and gently mix just until combined. A few small lumps are totally fine—overmixing makes tough cake! The batter will be thicker than pancake batter but thinner than cookie dough. That’s your sweet spot.

Step 2: Bake and Cool Layers

Divide the batter evenly between your greased pans (I use a kitchen scale to be precise). Smooth the tops gently, then pop them into a preheated 375°F oven for 20-25 minutes. You’ll know they’re done when the edges are golden and a toothpick comes out with just a few moist crumbs. Let them cool in the pans for 10 minutes—this prevents crumbling—then transfer to a wire rack to cool completely. No cheating here! Frosting a warm cake is a one-way ticket to Sliderville.

Step 3: Whip Up the Honey Butter Frosting

While the cakes cool, make the frosting—my favorite part! Beat the softened butter until it’s creamy and pale (about 2 minutes). Slowly drizzle in the honey while mixing, and keep beating until it’s silky smooth, about another minute. If it looks curdled at first, don’t panic—just keep mixing! It’ll come together into the most luscious, spreadable frosting you’ve ever tasted.

Layered Cornbread Cake with Honey Butter Frosting from The Food Charlatan - detail 2

Tips for Perfect Layered Cornbread Cake

After making this cake more times than I can count (and yes, learning from my mistakes), here are my foolproof secrets:

Divide batter evenly: Eyeballing it leads to lopsided layers. Use a kitchen scale or measuring cups for precision—your cake layers will thank you!
Frosting too runny? Pop it in the fridge for 10 minutes. Too thick? A teaspoon of warm honey smooths it right out.
Serve at room temp: Cold cake dulls the flavors. Let it sit out for 30 minutes before slicing—that honey butter frosting tastes like liquid gold when it’s not chilled.
Crumb coat first: Spread a thin layer of frosting all over to trap crumbs, then chill briefly before adding the final swoopy layer.

Serving and Storing Layered Cornbread Cake

This cake shines brightest when served slightly warm with a hot cup of coffee—the honey butter frosting melts just enough to make every bite heavenly. For storage, keep it covered airtight at room temperature for up to 2 days (if it lasts that long!). The fridge dries it out, but if you must refrigerate, let slices come to room temperature or warm gently in the microwave for 10-second bursts. Pro tip: Toast day-old slices lightly—the caramelized edges taste like gourmet cornbread French toast!

FAQs About Layered Cornbread Cake

Can I make this cake ahead?
Absolutely! The baked layers keep wonderfully for 2 days wrapped tightly at room temp, or freeze them (unfrosted) for up to a month. Frosting tastes best fresh, though—I whip it up right before assembling.

What other sweeteners work besides honey?
Grandma would gasp, but maple syrup makes a delicious frosting variation! For the cake itself, you can swap half the sugar with packed brown sugar for deeper flavor—just don’t skip the honey in the frosting entirely.

Why did my layers turn out dry?
Overbaking is usually the culprit—cornbread cake continues cooking slightly after removal from the oven. Pull it out when a toothpick shows moist crumbs, not completely clean. Also, measure cornmeal by spooning into cups (no packing!).

Can I bake this in a skillet instead?
You bet! Skip the layering and bake as one thick round—just increase baking time to 30-35 minutes. Serve warm with honey butter drizzled over the top like traditional cornbread.

Nutritional Information

Just between us? I’m no nutritionist—these are estimates based on standard ingredients. Your cake’s exact numbers will vary depending on brands and how generously you slather that honey butter frosting (no judgment here!). A typical slice has about 450 calories, with 20g fat and 30g sugar. Enjoy every bite mindfully—life’s too short not to savor good cake!

Nothing makes me happier than seeing your versions of this cake! Snap a photo of your layered masterpiece—especially if that honey butter frosting goes rogue (we’ve all been there). Tag me @foodcharlatan or leave a comment below telling me how it turned out. Did your family do the happy cornbread dance too? You can find more delicious recipes on Pinterest.