Corn Cake with Honey Italian Buttercream
A tender, subtly sweet cornmeal cake paired with a luscious honey Italian buttercream. Perfect for spring gatherings, rustic celebrations, or any time you crave a uniquely elegant dessert.
Equipment
- Mixing Bowls
- Stand Mixer or Hand Mixer
- Saucepan
- Cake Pan
- Spatula
Ingredients
Corn Cake
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ⅓ cup honey
- ¾ cup milk
- 2 large eggs
- 1 tsp vanilla extract
Honey Italian Buttercream
- 4 large egg whites
- ¾ cup honey
- 1 cup unsalted butter cold and diced
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, cream the butter and honey until light. Add eggs and vanilla, then mix in the dry ingredients alternately with milk until smooth.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
- To make the honey Italian buttercream: In a stand mixer, beat egg whites until soft peaks form.
- Meanwhile, heat honey in a saucepan until it reaches 240°F (115°C). Slowly stream the hot honey into the egg whites while mixing on low, then increase to high until the bowl is cool.
- Add cold butter, one piece at a time, until smooth and fluffy. Mix in vanilla extract. Spread over cooled cake.
Notes
This cake is lovely with berries or citrus zest for garnish. The buttercream is naturally sweetened with honey and may require chilling if room temperature is warm.