Brown Butter Sweet Corn Layer Cake with Honey Buttercream and Candied Bacon

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This Southern-inspired layer cake pairs nutty browned butter and fresh sweet corn with a silky honey buttercream, then crowns it all with shards of sweet-salty candied bacon. It's a celebration of American pantry staples in dessert form—comforting, deeply corny, and unapologetically rich.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 78 gCarbs
• 2 gFiber
• 58 gSugar
• 8 gProtein
• 380 mgSodium
• 180 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the cake

• 1 cup (226 g) unsalted butter
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup sour cream
• 4 large eggs
• 1 cup fresh corn kernels (from about 2 ears)
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 tsp vanilla extract
• 3/4 cup whole milk

For the honey buttercream

• 1 cup (226 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1/2 cup honey
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

For the candied bacon

• 8 slices thick-cut bacon
• 1/4 cup packed brown sugar
• 1 tbsp maple syrup
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and dust lightly with cornmeal.
2. Brown the butter in a light-colored saucepan over medium heat until the milk solids turn deep amber and smell nutty, 5-7 minutes. Pour into a heatproof bowl, scraping in the solids, and let cool 10 minutes.
3. Whisk the cornmeal, flour, baking powder, and salt in a medium bowl. In a large bowl, whisk the cooled brown butter with the sugar until smooth. Beat in the eggs one at a time, then the sour cream and vanilla. Add the dry ingredients in three additions, alternating with the milk, and fold in the corn kernels.
4. Divide the batter evenly among the prepared pans and smooth the tops. Bake until the centers spring back and a toothpick comes out clean, 22-25 minutes. Cool in the pans 10 minutes, then turn out onto racks to cool completely.
5. While the cakes cool, make the candied bacon: line a sheet pan with foil and a rack. Toss the bacon with the brown sugar, maple syrup, and pepper. Arrange on the rack and bake at 400°F (200°C) until dark and crisp, 15-18 minutes. Cool, then chop into bite-size pieces.
6. Make the buttercream: beat the softened butter on medium-high until pale and fluffy, 3 minutes. Add the powdered sugar in three additions, scraping the bowl, then beat in the honey, cream, vanilla, and salt until light and pipeable, 2-3 minutes more.
7. Level the cooled cake layers with a serrated knife. Place one layer on a cake stand, spread with 3/4 cup buttercream, and repeat. Top with the final layer and frost the outside smoothly with the remaining buttercream.
8. Pile the candied bacon generously on top of the cake, letting some pieces tumble down the sides. Serve at room temperature with cold milk or coffee.

Cook’s Notes

• For the most pronounced corn flavor, use very fresh corn and scrape the cobs with the back of a knife to release the milky liquid.
• Watch the brown butter closely—once the milk solids turn amber, they can scorch in seconds. Strain if you want a cleaner-tasting cake.
• The candied bacon can be made a day ahead and stored in an airtight container; add it to the cake just before serving so it stays crisp.
• For a more elegant look, reserve a few whole corn kernels to press onto the frosted sides of the cake before piling the bacon on top.

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