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Layered Cornbread Cake With Honey Butter Frosting

Layered cornbread cake with honey butter frosting—tender golden cornbread layers baked in three 8-inch pans and stacked with a light, fluffy frosting. Finished with a honey drizzle and flaky sea salt for sweet-salty flavor in every slice.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For cornbread cake layers
  • 2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 0.75 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 4 eggs
  • 1 cup whole milk
  • 0.5 cup buttermilk
  • 0.5 cup unsalted butter, melted
  • 0.25 cup honey
  • 1 tbsp vanilla
For honey butter frosting
  • 1 cup unsalted butter, softened
  • 3 tbsp honey
  • 3.5 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 1 Honey and flaky sea salt for finishing

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 3 sheet pan

Method
 

Bake the cornbread cake layers
  1. Preheat the oven to 350°F, then grease three 8-inch round pans. Wipe or tap away excess grease so the crust browns evenly.
  2. Whisk the dry ingredients together: all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Whisk until the color looks even with no visible lumps.
  3. Whisk the wet ingredients separately: eggs, whole milk, buttermilk, melted unsalted butter, honey, and vanilla. Mix until smooth and glossy.
  4. Fold the wet mixture into the dry mixture just until combined, then divide the batter between the three pans. Stop as soon as no dry flour streaks remain.
  5. Bake at 350°F for 22–25 minutes, until a toothpick comes out clean. Look for golden edges and a lightly springy center.
  6. Cool the cakes completely in the pans before frosting. The layers should feel fully cool to the touch so the frosting doesn’t melt.
Make and apply honey butter frosting
  1. Beat the honey butter frosting ingredients until very light and fluffy: softened unsalted butter, honey, powdered sugar, heavy cream, vanilla, and salt. Mix until the frosting turns pale and holds soft peaks.
  2. Frost generously between all layers, then spread frosting over the outside of the stacked cake. Use an offset spatula to press frosting to the edges for clean layers.
  3. Drizzle with honey and sprinkle flaky sea salt over the top. Finish so the salt is visible for a sweet-salty crunch.

Notes

Pro tip: cool the cornbread layers fully before stacking so the honey butter frosting stays fluffy instead of sliding. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers up to 2 months, thaw overnight in the fridge, then frost. For a lighter option, use reduced-fat butter and replace heavy cream with whole milk or evaporated milk (texture may be slightly less rich).