I often find myself brimming with new ideas when I’m lying in bed, ready to drift off. It’s in those quiet moments after the day’s chaos that inspiration strikes – be it a new home decor project or, most recently, a recipe idea that had my mouth watering before I even had the chance to make it. Maybe I hadn’t had enough to eat before bed, or maybe my sweet tooth was craving something indulgent. Either way, this cornbread cake with homemade honeycomb appeared fully formed in my mind. Without wasting a moment, I grabbed my phone, jotted down the details, and fell asleep with visions of honeycomb and cake dancing in my head.
The next morning, with excitement fueling me, I rushed to my kitchen to bring this sweet daydream to life. What emerged was a tender, honey-infused cornbread cake layered with rich vanilla buttercream and crowned with crunchy honeycomb candy. Each bite was a perfect balance of sweet and buttery goodness, and I couldn’t be more grateful for that late-night burst of inspiration.
Cornbread Cake with Homemade Honeycomb
Cornbread Cake
Ingredients:
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 1/3 cups sugar
- 2 Tbsp baking powder
- 1 tsp salt
- 2/3 cups vegetable oil
- 1/3 cup butter, melted
- 2 Tbsp honey
- 4 eggs, beaten
- 2 1/2 cups whole milk
Directions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Stir in the vegetable oil, melted butter, honey, eggs, and milk until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared pans and bake for 35–40 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in their pans before removing them for assembly.
Vanilla Buttercream Frosting
Ingredients:
- 2 sticks unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup whole milk
- 2 tsp vanilla extract
Directions:
- In a large bowl or using a stand mixer, beat the butter until it’s smooth and creamy.
- Slowly add the powdered sugar, one cup at a time, mixing on low speed to avoid a powdered sugar cloud. Once all the sugar is incorporated, add the milk and vanilla and increase the mixer speed to medium-high.
- Beat for 3–5 minutes until the frosting is fluffy and smooth, adjusting the consistency with more sugar or milk as needed.
Homemade Honeycomb Candy
Ingredients:
- 1 cup sugar
- 1/4 cup corn syrup
- 2 Tbsp honey
- 1/2 cup water
- 2 tsp baking soda
Directions:
- Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, combine the sugar, corn syrup, honey, and water. Without stirring, heat the mixture over medium-high heat until the sugar dissolves.
- Continue cooking until the mixture reaches 300°F (150°C) on a candy thermometer, then immediately remove from heat.
- Whisk in the baking soda, and be prepared for the mixture to foam up! Quickly pour the bubbling honeycomb onto the prepared baking sheet and let it cool and harden completely.
- Once set, break the honeycomb into bite-sized chunks.
Assembling the Cake:
- Once your cakes are completely cool, level the tops with a serrated knife if necessary. Spread a thick layer of vanilla buttercream between the two cake layers, then frost the entire cake with an even coat of buttercream.
- Decorate the top of the cake with clusters of honeycomb candy, letting some pieces cascade over the edges for a dramatic effect.
- Drizzle with extra honey and serve immediately—or stare at its beauty for a few minutes before digging in. Either way, you’ll be in for a treat!
This cake is a true labor of love, with sweet cornbread flavors mingling perfectly with the light, fluffy buttercream and the crunchy honeycomb candy on top. It’s a delightful combination of textures and flavors that I hope you’ll enjoy as much as I did!