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- 2 cups cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 2 cups buttermilk - 1/2 cup granulated sugar - 2 large eggs - 1/2 cup unsalted butter, melted - 1 cup corn kernels (fresh or frozen) - 1 teaspoon vanilla extract - 1/2 cup honey - 1/2 cup unsalted butter, softened (for honey butter) To make a great layered cornbread cake, you need these ingredients. Cornmeal and flour form the base. Baking powder and soda help the cake rise. Salt enhances the flavors. Buttermilk keeps it moist and adds a nice tang. Granulated sugar balances the flavors and creates a sweet crust. You will also use eggs for structure and melted butter for richness. Corn kernels add sweetness and texture. Vanilla extract gives a warm aroma. The honey is key for the honey butter, which makes this cake truly special. - Honey for drizzling - Extra corn kernels For added flair, drizzle some honey on top. This adds sweetness and a lovely shine. You can also sprinkle extra corn kernels for a fun look and extra crunch. These toppings are not necessary, but they can make your cake pop! For the full recipe, check the section above. First, preheat your oven to 375°F (190°C). Greasing and flouring two 9-inch round cake pans is key to a smooth release. This step is often overlooked, but it makes a big difference. Next, grab a large bowl. Combine 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix these dry ingredients well. In a separate bowl, whisk together 2 cups of buttermilk, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of melted butter, 1 cup of corn kernels, and 1 teaspoon of vanilla extract until smooth. Now, gradually add the wet mix to the dry mix. Stir gently until just combined. Do not overmix, as it can make your cake dense. Divide the batter evenly between the two prepared pans. Bake in your preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cakes are ready. Once baked, allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial. It ensures the cakes don’t become soggy. After the cakes are cool, take a sharp knife and slice each cake horizontally in half. You will now have four layers in total. Place one layer of cornbread on a serving plate. Spread a layer of honey butter on top. Repeat this process with the remaining layers, stacking them carefully. For the final touch, spread honey butter on the top layer and along the sides of the cake. This not only makes it taste great but also looks stunning. If you like, garnish with extra corn kernels or a drizzle of honey for a beautiful finish. Enjoy this treat with your loved ones! To get the best texture in cornbread, use the right cornmeal. I like to use medium-grind cornmeal for a nice balance. This gives the cake a light, fluffy feel while keeping it moist. Also, make sure your oven is preheated before baking. This helps the cake rise well and bake evenly. Preventing overmixing is key. When you mix the wet and dry ingredients, do it gently. Stir just until you see no dry flour. Overmixing can make the cake tough. Trust me; you want it soft and tender. Making honey butter fluffy is easy. Start with softened butter for the best texture. Then, combine it with honey in a small bowl. Mix with a hand mixer or a whisk until it’s light and airy. This makes spreading it on the cake simple and fun. Adjusting sweetness in honey butter is all about taste. Start with half a cup of honey. Then, mix and taste. If you want it sweeter, add more honey. This lets you make it just right for your taste buds. For the full recipe, check out the Layered Cornbread Cake with Honey Butter. {{image_2}} You can change the flavor of your cornbread cake in fun ways. First, add spices like cinnamon or nutmeg. Just a pinch can give the cake a warm twist. If you want a kick, try adding jalapeños. They add heat and a nice crunch. You can also mix in cheese for a savory touch. Sharp cheddar works well and melts beautifully. If you need to make this cake gluten-free, use alternative flours like almond or oat flour. They work great and keep the cake moist. For those who follow a vegan diet, you can swap the eggs. Use flaxseed meal mixed with water as a binder. Instead of butter, try coconut oil or a vegan butter substitute. These options keep your cake tasty and friendly for everyone. For the complete recipe, check out the Full Recipe link. To store leftover cake in the fridge, first, let it cool completely. Once cool, wrap the cake tightly in plastic wrap. This helps keep it moist. You can also place it in an airtight container. The cake will stay fresh for up to four days in the fridge. For best flavor, take it out about 30 minutes before serving. This will bring back its texture and taste. Freezing the cornbread cake and honey butter is easy. Start by cutting the cake into slices. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Label the bag with the date. The cake will keep well for about three months in the freezer. For the honey butter, scoop it into a small container and freeze it too. When you're ready to enjoy, thaw both in the fridge overnight. This will make your cake taste fresh again. For the full recipe, check the above section. Can I make this cake ahead of time? Yes, you can make this cake ahead. Bake it a day in advance. Let it cool completely. Store it in an airtight container. Adding honey butter just before serving keeps it fresh and tasty. What can I serve with Layered Cornbread Cake? You can serve this cake with a variety of items. Try it with whipped cream or fresh fruit. A side of extra honey butter adds sweetness. You might also enjoy it with a scoop of vanilla ice cream. Can I use regular milk instead of buttermilk? You can use regular milk, but it will change the flavor and texture. Buttermilk adds a tangy taste and keeps the cake moist. If you use regular milk, consider adding a splash of vinegar or lemon juice to mimic buttermilk's tang. What can I use instead of honey in the butter? If you prefer, you can use maple syrup instead of honey. It gives a nice flavor. You could also use agave nectar or brown sugar. Adjust the amount based on how sweet you want it. This blog post covered how to make a delicious layered cornbread cake. We looked at key ingredients, optional toppings, and step-by-step instructions. I shared tips for perfect texture and how to make fluffy honey butter. You can also explore flavor variations and dietary adaptations to suit your needs. In summary, baking this cake is fun and rewarding. Use these tips to create your own unique version. Enjoy your baking journey!

Layered Cornbread Cake with Honey Butter

Indulge in the delightful taste of Layered Cornbread Cake with Honey Butter, a perfect blend of sweet and savory! This easy-to-follow recipe guides you through creating a moist cornbread cake layered with rich honey butter, making it a unique dessert for any occasion. Whether it’s for a gathering or a cozy night in, this cake is sure to impress. Click to explore the full recipe and bring this delicious treat to your table!
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Ingredients
  

2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

1/2 cup granulated sugar

2 large eggs

1/2 cup unsalted butter, melted

1 cup corn kernels (fresh or frozen)

1 teaspoon vanilla extract

1/2 cup honey

1/2 cup unsalted butter, softened (for honey butter)

Instructions
 

Preheat your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.

    In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt; mix well.

      In another bowl, whisk together buttermilk, sugar, eggs, melted butter, corn kernels, and vanilla extract until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

          Divide the batter evenly between the two prepared cake pans.

            Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

              Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

                For the honey butter, in a small bowl, combine the softened butter with honey and mix until smooth and fluffy. Adjust honey to taste.

                  Once the cakes are completely cool, carefully slice each cake horizontally in half to create four layers total.

                    Place one layer of cornbread on a serving plate and spread a layer of honey butter on top. Repeat with the remaining layers, stacking them as you go.

                      After layering, spread honey butter on the top layer and along the sides of the cake for a beautiful finish.

                        If desired, garnish with extra corn kernels or a drizzle of honey on top for presentation.

                          Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

                            Presentation Tips: Slice the cake to reveal the layers and serve with additional honey butter on the side. Dust with a pinch of cornmeal for visual appeal. Enjoy!