Cornbread Cake with Honey Buttercream

Gather ingredients and preheat oven to 350℉.

Combine flour, yellow cornmeal, baking powder, and salt in a large mixing bowl. Whisk to combine.

In a separate medium bowl, cream together ½ cup of room temperature butter and granulated sugar.

To the same bowl with the creamed butter and sugar, add the apple sauce, heavy cream, and ½ Tbsp vanilla extract. Mix on low until combined. (A whisk or a hand mixer will do!)

Pour the wet mixture into the dry mixture and combine to create your batter. It will be thick!

Butter a 9" cake pan (I used a 9" springform cake pan) and pour the batter in, using a spatula or spoon to evenly distribute the batter. Bake in the oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The color of your cake will deepen and the center will no longer be jiggly.

While your cake is in the oven, make the honey buttercream frosting by combining ½ cup of unsalted room temperature butter and powdered sugar. Then add the 1 tsp vanilla extract and honey. Whip with a hand mixer until it's light and fluffy! Set aside.

Let the cake cool completely before removing the springform pan or attempting to flip it or frost it. This could take a while, but it shouldn't be warm at all before frosting if you want the honey buttercream to stay thick and creamy.

Once it's cool, transfer the cake to a cooling rack and flip it, so the flat side is face up for easier frosting.

Frost the cooled cake.

Decorate it however you like! I had some cute yellow sprinkles on hand that reminded me of corn kernels, so I went for it!