Cornbread Cake with Honey Buttercream

Fragrant vanilla cake, buttery cornbread, and sweet honey have joined forces to bring you your new favorite dessert of the spring and summer; this Cornbread Cake with Honey Buttercream Frosting! Let me tell you, it’s the dessert equivalent of Sunday porch sittin’ on a warm, sunny afternoon. It’s more moist than your typical cornbread but a bit more crumbly than your run-of-the-mill cake—and don’t get me started on the airy, light honey buttercream! Mmm mmm! Y’all come, pull up a chair, and enjoy the season with me before the humidity and the skeeters come out in full force.

Easy Recipe for Cornbread Cake

I seriously love this recipe because it takes the familiar flavor of cornbread and gives it a sweet dessert twist! You still get that cozy cornmeal flavor, but the texture is softer, sweeter, and more tender, thanks to a few simple swaps. It’s rich like cake but has that unmistakable crumbly cornbread charm. And guess what? Egg prices are still bonkers, so I took them out completely! I promise you won’t miss them because the texture of this cornbread vanilla cake hybrid is absolute perfection. Top it with my dreamy whipped honey buttercream, add a few sprinkles if you’re feeling festive, and you’ve got a dessert that’s as cheerful and summery as a backyard picnic.