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summer cornbread cake with honey whipped cream - bethcakes.com

Summer Cornbread Cake with Honey Whipped Cream

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes


Cornbread Cake:

  • ½ cup unsalted butter melted
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup whole milk
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • Pinch of salt

Honey Whipped Cream

  • 1 ½ cups heavy cream
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • A combination of summer berries and stone fruit for garnish
  • Extra honey for garnish


To make the cake:

  • Preheat oven to 350°F and spray a 9-inch springform pan with baking spray.
  • Combine melted butter, sugar, and honey in a large bowl. Mix on medium speed with a mixer until incorporated. Add eggs and vanilla; mix well. Add milk, flour, cornmeal, baking powder, and salt. Mix until ingredients are incorporated.
  • Pour batter into the prepared pan and bake for 35 to 40 minutes, or until center is set and a wooden pick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

To make the honey whipped cream:

  • In the bowl of a stand mixer with the whisk attachment, whip heavy cream, honey, and vanilla on medium-high speed until soft peaks form. (Almost a stiff peak is ideal. You want it to hold its shape when lifting the whisk out of the cream, but not so stiff that the whipped cream is over-whipped.)
  • Spread whipped cream over the top of the cooled cake and use the back of a spoon to create “swoops” all over. Arrange fruit over the top. Cut into slices to serve.
  • Store cake covered in the refrigerator.


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