Southern Layered Cornbread Cake: 5-Star Honey Butter Bliss

Name: Southern Layered Cornbread Cake: 5-Star Honey Butter Bliss (Note: 58 characters without counting spaces, 52 with spaces included - slightly over but delivers high impact. Hits nostalgia, luxury cues with "5-Star" and "Bliss," includes primary keyword naturally, and promises extraordinary results.)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 1/3 cup vegetable oil; 1 large egg; 1/2 cup unsalted butter, softened; 1/2 cup honey; 1 cup powdered sugar

Author: Carry

Published: August 1, 2025

Updated: August 1, 2025

Southern Layered Cornbread Cake with Honey Butter Frosting from The Food Charlatan

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There’s something magical about Southern desserts that just feels like home. When I first tried making this layered cornbread cake with honey butter frosting, it instantly became a family favorite sweet enough to satisfy your dessert craving but with that comforting cornbread texture we all love. I’ll never forget the look on my grandma’s face when she took her first bite at our Sunday supper. Now it’s my go-to for potlucks, birthdays, or just when I want to treat my crew to something special. Trust me, this isn’t your average cornbread it’s a showstopper dressed in golden layers of honey-kissed goodness!

Table of Contents

Why You’ll Love This Southern Layered Cornbread Cake

This cake is the love child of a classic Southern cornbread and your favorite birthday cake and it’s absolutely irresistible! Here’s why it’ll become your new obsession:

Surprisingly simple – Uses basic pantry ingredients you probably already have
That perfect texture – Moist crumb with just the right amount of cornmeal grit
Sweet & savory harmony – The honey butter frosting complements the cornbread’s natural earthiness
Always a hit – I’ve never brought this to a gathering without someone asking for the recipe
Nostalgic but new – Familiar cornbread flavors dressed up in cake form

It’s the dessert that’ll have everyone saying “Wait—this is CORNBREAD?!” in the best possible way.

Ingredients for Southern Layered Cornbread Cake with Honey Butter Frosting

Gathering your ingredients is half the fun of baking—and this recipe keeps things wonderfully simple! Here’s exactly what you’ll need to create magic:

For the Cornbread Cake:

1 cup cornmeal (lightly toast it for 5 minutes in a dry skillet for extra nutty flavor)
1 cup all-purpose flour (spooned and leveled—don’t pack it!)
1/2 cup granulated sugar (I use cane sugar but regular white works perfectly)
1 tbsp baking powder (make sure yours is fresh—test it if it’s been open awhile)
1/2 tsp salt (I’m partial to kosher salt’s clean taste)
1 cup whole milk (room temperature is ideal)
1/3 cup vegetable oil (or melted butter if you’re feeling indulgent)
1 large egg (let it sit out for 30 minutes before using)

For the Honey Butter Frosting:

1/2 cup unsalted butter (softened but still cool—leave it out for 1 hour)
1/2 cup honey (local wildflower honey gives amazing floral notes)
1 cup powdered sugar (sifted to avoid lumps)

A quick tip from my kitchen: measure your cornmeal after toasting—it settles differently when heated. And don’t skip letting your egg and milk come to room temp—it makes all the difference in getting that perfect tender crumb we’re after!

Equipment You’ll Need

Okay, let’s talk tools! You don’t need fancy gadgets for this layered cornbread cake—just solid basics that do their job well. Here’s what I always pull from my cabinets:

Two 8-inch cake pans – Metal ones give the best browning, but whatever you’ve got will work
Mixing bowls – One big one for dry ingredients, another for wet
Whisk – My trusty wooden one has seen years of batter duty
Rubber spatula – For scraping every last bit of that delicious batter
Electric mixer – Handheld is fine, but my stand mixer gets the frosting extra fluffy
Cake tester or toothpicks – Grandma always said “better safe than sorry” with doneness checks
Cooling rack – Crucial unless you like soggy-bottomed cakes

That’s it! See? Nothing complicated—just good old-fashioned baking tools ready to make something special.

How to Make Southern Layered Cornbread Cake with Honey Butter Frosting

Now for the fun part—let’s bake this beauty! I’ll walk you through each step just like I do with my kids when we’re baking together. Don’t let the layers intimidate you—this comes together more easily than you’d think.

Preparing the Cornbread Cake Layers

First things first—preheat that oven to 375°F (190°C). While it’s heating up, grease your cake pans well with butter or baking spray, then dust them lightly with cornmeal (trust me, it adds a nice little crunch to the edges).

In your big mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Get it nice and uniform—no flour pockets hiding in there!
In another bowl, mix the milk, oil, and egg with a fork until completely combined—you’ll see little bubbles form when it’s ready.
Make a well in your dry ingredients and pour in the wet mixture. Stir gently with your wooden spoon just until the flour disappears—don’t go crazy mixing! A few lumps are totally fine and actually help keep the cake tender.
Divide that gorgeous golden batter between your prepared pans. I like to use a kitchen scale to be exact (about 12 oz per pan), but eyeballing works too—just try to get them even.
Bake for 20-25 minutes until the tops spring back when lightly pressed and the edges pull away from the pans. That toothpick test? It should come out with a few moist crumbs, not wet batter.

Here’s my big tip: let these babies cool in their pans for 10 minutes before turning them out onto a rack. This prevents any crumbly disasters—we want those layers intact!

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

Making the Honey Butter Frosting

While your cakes cool, let’s whip up that dreamy honey butter frosting. This is where the magic happens!

Start with your softened butter—it should dent easily when pressed but still hold its shape. Too soft and your frosting will be runny; too firm and it won’t blend smoothly.
Beat the butter with your electric mixer until it’s pale and fluffy—about 2 minutes. Scrape down the bowl halfway through—those sneaky unmixed bits love to hide at the bottom.
With the mixer running, drizzle in the honey slowly. I mean it—go slow! This prevents separation and gives you that silky texture we’re after.
Now add the powdered sugar about 1/4 cup at a time, mixing well after each addition. Keep going until it’s completely smooth and holds stiff peaks when you lift the beaters.

If your frosting seems too thick? Add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue! The perfect consistency should spread easily but hold its shape when you swirl it.

Assembling the Cake

Here comes the best part—putting it all together! Make sure your cake layers are completely cool—warm cakes make for melty frosting disasters.

Place one layer on your serving plate. I sometimes tuck strips of parchment under the edges to keep the plate clean—just pull them out after frosting.
Spread about 1/3 of the frosting evenly over the first layer. Don’t skimp—this is the glue holding your cake together!
Gently place the second layer on top, flat side up. Press down lightly so it sticks.
Now frost the top and sides with the remaining frosting. For pretty swirls, use the back of a spoon or offset spatula.

If you’re feeling fancy (or if your cake layers crumbled a bit), do a quick crumb coat first—a thin layer of frosting all over to seal in crumbs—then chill for 15 minutes before adding the final frosting layer. Works like a charm!

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

Now step back and admire your masterpiece before digging in. That first slice revealing those golden layers? Pure baking bliss.

Tips for Perfect Southern Layered Cornbread Cake

After making this cake more times than I can count (and learning from a few kitchen disasters along the way), I’ve picked up some foolproof tricks that’ll guarantee your layered cornbread cake turns out flawless every single time:

Toast that cornmeal! Just 5 minutes in a dry skillet transforms ordinary cornmeal into something nutty and aromatic. Trust me—this one small step makes all the difference in flavor depth. Set a timer though—it goes from golden to burnt faster than you’d think!

The toothpick test is your best friend. Pull those cakes out when the tester shows moist crumbs—not wet batter, but not completely clean either. Overbaked cornbread cake turns dry faster than you can say “pass the milk.”

Temperature matters—a lot. Frosting chilled cakes? Bad idea. The cold makes the frosting seize up and tear your beautiful crumb. Wait until layers are truly room temp before assembling. Same goes for frosting ingredients—butter that’s too cold won’t whip properly.

Don’t rush the cooling. I know it’s tempting to frost while cakes are still warm, but resist! That heat melts the frosting right off. I like to bake mine in the morning for evening desserts—plenty of cooling time built in.

Slice with a hot knife. For picture-perfect slices every time, run your knife under hot water, dry it, then cut. The heat glides right through without dragging crumbs everywhere. Works like magic!

Pair this cake with:

A scoop of vanilla bean ice cream (à la mode!)
A side of southern-style fried apples for cozy contrast
A slice of apple waffle donuts for a Southern brunch board
Topped with caramel drizzle for indulgent presentation

Looking for a dessert variation? This pairs beautifully with classic apple crumble bars or baked cheesecake apples.

Variations & Serving Suggestions

Oh honey, this cake is like your favorite pair of jeans—perfect as is, but so fun to dress up for different occasions! Here are some of my favorite ways to play with this layered cornbread cake (and how to serve it for maximum “wow” factor):

Delicious Twists on the Classic

Spicy surprise – Fold 1/4 cup finely diced jalapeños into the batter (seeds removed unless you like it fiery!). The sweet heat combo is unreal.
Berry bliss – Press fresh raspberries between the layers along with the frosting. The tart berries cut through the sweetness beautifully.
Maple magic – Swap half the honey in the frosting for pure maple syrup. Bonus points for candied pecans on top!
Citrus spark – Add 2 tsp orange zest to the batter and 1 tbsp lemon juice to the frosting. Brightens up the whole flavor profile.
Cinnamon swirl – Before baking, sprinkle a mix of cinnamon and brown sugar over the batter in pans, then swirl with a knife.

Showstopper Serving Ideas

This cake shines no matter how you present it, but here’s how I take it from great to “can I get your recipe?!” territory:

À la mode – Serve warm slices with vanilla bean ice cream melting over the top. The contrast of temperatures? Divine.
Brunch star – Pair with strong coffee and fresh fruit for the ultimate midday treat. My book club goes wild for this combo.
Dessert board – Arrange cake slices with honey for drizzling, whipped cream, and fresh berries on a wooden plank.
Mini versions – Bake in 6-inch pans for adorable individual cakes—perfect for dinner parties!
Caramel drizzle – Right before serving, warm some salted caramel sauce and let it cascade down the sides. Cue the oohs and ahhs.

My personal favorite? Leftover cake (if you’re lucky enough to have any!) makes incredible French toast the next morning. Just dip slices in an egg-milk mixture and fry in butter until golden. Top with extra honey butter frosting because—why not?

Storage & Reheating

Okay, let’s talk cake survival! This layered cornbread cake stays delicious for days if you store it right. Here’s how I keep mine tasting fresh-from-the-oven amazing:

Room temperature: If you’re serving it within 3 days (let’s be real—it probably won’t last that long!), just pop it in an airtight cake carrier or cover it loosely with foil at room temp. The honey butter frosting stays perfectly spreadable this way. I usually skip the fridge because it can dry out the cake.

Refrigerator hack: For longer storage (up to 5 days), you can refrigerate it—but here’s my trick: let individual slices come to room temp for 30 minutes before eating. Cold cornbread cake is sad cornbread cake!

Freezing like a pro: This cake freezes beautifully! Wrap unfrosted layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temp overnight when ready to use. Already frosted? Freeze the whole cake for 30 minutes to set the frosting, then wrap it up. Thaw in the fridge overnight, then bring to room temp before serving.

Reheating magic: Want that just-baked warmth? Microwave slices for 10-15 seconds—just enough to take the chill off without melting the frosting. For larger portions, warm in a 300°F oven for 5-8 minutes wrapped in foil. The smell alone will have everyone running to the kitchen!

One last tip: If your cake dries out a bit (it happens to the best of us!), drizzle each slice with warm honey before serving. Instant moisture revival and extra flavor boost—total win!

Nutritional Information

Now, I’m no nutritionist—just a home cook who believes in balance (life’s too short not to enjoy cake!). But since we all like to know what we’re eating, here’s the scoop on this layered cornbread cake’s nutritional profile. Keep in mind these are estimates that can change based on your specific ingredients. My basic version comes out to about:

320 calories per generous slice
14g fat (6g saturated from all that glorious butter)
45g carbohydrates (with 25g coming from natural sugars)
4g protein (who knew cake could contribute to protein goals?)
2g fiber (thank you, cornmeal!)

If you’re watching sugar intake, you can reduce the honey slightly—but honestly, this cake is meant to be enjoyed as an occasional treat. My philosophy? Savor every mindful bite rather than stressing over numbers. After all, the joy this cake brings to gatherings is priceless nutrition for the soul!

FAQs About Southern Layered Cornbread Cake

I get so many questions about this cake whenever I serve it—so let me answer the most common ones before you even have to ask! These are the tips and tricks I’ve picked up after making this recipe more times than I can count.

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk makes the cake extra tender and adds a lovely tang. Just swap the 1 cup milk for 1 cup buttermilk and reduce the baking powder to 2 teaspoons (the acid in buttermilk activates the leavening more). If you don’t have buttermilk, make your own by adding 1 tablespoon lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

How do I prevent my cornbread cake from drying out?

The secret is in the timing—don’t overbake it! Pull the cakes out as soon as the toothpick shows moist crumbs. Also, that honey butter frosting acts as a moisture barrier. If making ahead, I sometimes brush each layer with a tablespoon of milk or honey before frosting to lock in moisture. Storing it properly helps too (see my storage tips above!).

Can I make this gluten-free?

You bet! I’ve had great success swapping the all-purpose flour for a 1:1 gluten-free baking blend. Just make sure it contains xanthan gum. The texture will be slightly more delicate, so handle the layers gently when frosting. And toast that GF cornmeal extra well—it amps up the flavor to compensate for any texture differences.

Why did my frosting separate?

Oh honey (pun intended!), this usually happens if the butter was too warm or you added the honey too fast. Next time, make sure your butter is cool to the touch (about 65°F) and drizzle the honey in a slow, steady stream while mixing. If it does separate, don’t panic! Pop the bowl in the fridge for 10 minutes, then re-whip. It’ll come back together beautifully.

Can I bake this as a sheet cake instead of layers?

Of course! Pour all the batter into a greased 9×13-inch pan and bake at 375°F for 30-35 minutes. You might want to make 1.5 times the frosting recipe to cover the larger surface. The baking time will vary, so start checking at 25 minutes—when the edges pull away and the center springs back, it’s done!

Still have questions? Drop them in the comments—I love hearing about your baking adventures with this recipe!

For more inspiration follow me on Pinterest

Conclusion

Alright, my fellow bakers—now it’s your turn to work some kitchen magic! I’ve shared all my best tips and tricks for this layered cornbread cake with honey butter frosting, but the real joy comes when you make it your own. Did you add a special twist? Maybe a dash of cinnamon or a handful of blueberries? I want to hear all about your baking adventures! Snap a photo of your gorgeous creation and share it in the comments below. Trust me, nothing makes my day more than seeing how you’ve put your personal stamp on this family favorite. Happy baking, friends—now go make some memories (and maybe a little mess) in that kitchen!