Georgia Cornbread Cake Recipe

By
Morgan Baker
Morgan Walker
Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Published on 12/20/21
Georgia Cornbread Cake

The Spruce Eats / Morgan Baker
Prep: 20 mins
Cook: 30 mins
Cooling: 40 mins
Total: 90 mins
Servings: 12 servings
Yield: 12 pieces
Nutrition Facts (per serving)
471 Calories
31g Fat
45g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 471
% Daily Value*
Total Fat 31g 40%
Saturated Fat 3g 14%
Cholesterol 62mg 21%
Sodium 277mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 1%
Calcium 103mg 8%
Iron 2mg 10%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cake has a name that’s deceiving, as there is no actual cornmeal in the cake at all. Rather, it gets its name from the look. You can use a bowl and whisk to make this cake or lighten your load by using a hand mixer. Once baked, this sweet and nutty cake resembles cornbread but tastes quite different.

Try serving this cake warm, with a bit of whipped cream and a sprinkling of sugar, or drizzled with a bit of honey or maple syrup. Enjoy with coffee or hot chocolate during the cooler months or a scoop of vanilla or butter pecan ice cream during the summertime. 

Or see our tips section below on how to turn it into a delicious birthday or holiday celebration cake by making it into a layered cake.

Ingredients

  • 1 cup vegetable oil, more for the pan

  • 4 large eggs

  • 1 cup brown sugar

  • 3/4 cup granulated sugar

  • 1 1/2 teaspoons pure vanilla extract

  • 2 cups self-rising flour

  • 1 3/4 cups finely chopped pecans

Steps to Make It

  1. Gather the ingredients.

  2. Position a rack in the center of the oven and heat to 350 F. Generously grease a 9 x 13-inch baking dish with vegetable oil. 

  3. In a large bowl whisk the eggs and 1 cup of vegetable oil by hand or with an electric mixer until frothy, about 3 minutes.

  4. Add the sugars and vanilla and whisk vigorously until the sugars are incorporated.

  5. Fold in the flour and pecans until the mixture is well combined. 

  6. Pour into the prepared baking dish, spread evenly in the pan. into 12 equal squares and serving.

  7. Bake until the center is crackly and the edges have browned slightly, about 30 minutes.

  8. Let cool to room temperature, about 40 minutes, before cutting.

How to Store

Store the cake in an airtight container on the countertop for up to a week. A quick 5-seconds in the microwave will bring this cake back to life after being on the counter for days.

Make It a Layered Cake

You could also turn this cake into a layered cake by dividing the batter between two 8-inch round cake pans. Bake time will remain the same, but check the cake at 25 minutes to be sure it’s not going to be overdone.

Try making a cream cheese frosting to add between the layers and to frost the outside and adorn the sides with chopped pecans. This would make a delicious birthday or holiday celebration cake.