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–+ servings
A delicious slice of Layered Cornbread Cake, featuring two layers of golden cornbread filled with creamy frosting and drizzled with honey.

Layered Cornbread Cake

A sweet and savory cornbread cake with a creamy filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1.5 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 2 large eggs
For the Cream Filling
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 9-inch round cake pan
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt for the cornbread.
  3. In a separate bowl, whisk together the milk, vegetable oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Pour half of the cornbread batter into the prepared cake pan.
  6. In a medium bowl, beat the softened cream cheese until smooth. Beat in the sour cream, sugar, and vanilla extract until well combined.
  7. Spread the cream cheese mixture evenly over the cornbread batter in the pan.
  8. Pour the remaining cornbread batter over the cream cheese layer.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Serve warm or at room temperature. This cake is delicious on its own or with a dollop of whipped cream.

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