There is something utterly comforting and nostalgic about the Georgia Cornbread Cake Recipe that makes it a beloved staple in Southern kitchens. This moist, sweet, and nutty cake brings together the rich flavors of brown sugar and finely chopped pecans, all wrapped up in a tender crumb that melts in your mouth. Whether you’re savoring it fresh from the oven or pairing it with a scoop of creamy ice cream, this recipe feels like a warm hug in dessert form.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to create this unforgettable Georgia Cornbread Cake Recipe. Each element plays a key role, from the sugars that bring sweetness and moisture to the pecans that add a delightful crunch and depth of flavor.
- Granulated sugar: Provides a clean sweetness that balances the cake’s richness perfectly.
- Brown sugar (packed): Adds a deep, caramel-like flavor and helps keep the cake moist.
- Large eggs (beaten): Acts as a binding agent and contributes to the cake’s fluffy texture.
- Vegetable oil: Keeps the cake tender and moist without overpowering other flavors.
- Self-rising flour: Incorporates the perfect balance of flour and leavening for a light, tender crumb.
- Vanilla extract: Infuses the batter with a warm, aromatic note that complements the sugars.
- Chopped pecans (very fine): Adds a buttery crunch and that signature Southern nutty goodness.
How to Make Georgia Cornbread Cake Recipe
Step 1: Preheat and Prep Your Pan
Start by heating your oven to 350 degrees Fahrenheit. This creates the perfect baking environment for the cake to rise evenly and achieve that golden crust we all look forward to. Next, grease and flour a 9×13 inch baking pan—or simply use a non-stick baking spray paired with flour—to ensure the cake slips out easily once baked.
Step 2: Mix the Sugars and Wet Ingredients
In a large bowl, blend together the granulated sugar, brown sugar, beaten eggs, vegetable oil, and vanilla extract. This step is crucial because you’re creating the base that will carry all the wonderful flavors of your Georgia Cornbread Cake Recipe. Stir until everything is well combined and slightly glossy.
Step 3: Add Flour and Pecans
Slowly fold in the self-rising flour along with the finely chopped pecans. The flour will give structure, while the pecans offer little bursts of texture in every bite. Stir until the batter is smooth and slightly thickened, with nutty specs throughout.
Step 4: Bake to Perfection
Pour the luscious batter into your prepared pan, spreading it evenly. Pop it in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the edges look golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 5: Cool and Cut
Allow the cake to cool in the pan for a bit to set before cutting it into squares. This cooling step helps the cake hold together while you’re serving, ensuring neat pieces for sharing the joy of this Georgia Cornbread Cake Recipe.
How to Serve Georgia Cornbread Cake Recipe
Garnishes
This cake truly shines on its own, but a dollop of whipped cream or a scoop of vanilla ice cream elevates it to dessert perfection. For a touch of indulgence, drizzle some warm caramel sauce over the top to complement the caramel notes from the brown sugar beautifully.
Side Dishes
The Georgia Cornbread Cake Recipe pairs wonderfully with fresh berries or a simple fruit compote, adding a bright contrast to its deep, nutty flavor. For a Southern-inspired meal, serve it alongside classic comfort dishes such as fried chicken or savory greens to balance sweet and savory vibes.
Creative Ways to Present
Get inventive by layering warm cake squares with ice cream and caramel sauce in individual glasses to create a Georgia Cornbread Cake trifle. Or try cutting the cake into bite-sized morsels for an irresistible party platter that invites everyone to dig in and share some Southern sweetness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Georgia Cornbread Cake in an airtight container at room temperature for up to three days, or refrigerate if you want to keep it fresh longer. This cake holds moisture well, so it will stay delectably soft and flavorful.
Freezing
You can freeze the cake to enjoy later by wrapping individual squares tightly in plastic wrap and placing them in a freezer-safe bag. Frozen portions keep well for up to two months, making this recipe a fantastic candidate for batch baking.
Reheating
To bring a frozen or refrigerated slice back to life, warm it briefly in the microwave or a low oven until just heated through. This will revive the tender crumb and make it feel freshly baked again—perfect for satisfying last-minute sweet cravings.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds work great as alternatives, providing a similar crunch and nutty flavor. Just make sure to chop them finely to maintain the texture balance in the cake.
Is this cake gluten-free?
This Georgia Cornbread Cake Recipe calls for self-rising flour, which contains gluten. However, you can experiment with gluten-free self-rising flour blends to make it safe for gluten-sensitive individuals.
Can I reduce the sugar in this recipe?
You can reduce the sugars slightly if you prefer less sweetness, but keep in mind that sugars contribute to the cake’s moisture and tenderness, so don’t cut too much without adjusting other ingredients.
What makes this “Cornbread Cake” different from traditional cornbread?
Unlike savory cornbread, this cake is sweet and dense with a cakey texture, thanks to the addition of sugars, eggs, and oil. The pecans add a signature Southern nod that makes it uniquely delightful.
Can I use butter instead of vegetable oil?
While butter will add a richer flavor, vegetable oil helps keep the cake moist and tender. If using butter, melt it first and be aware that it may slightly change the texture.
Final Thoughts
If you’re looking to add a true Southern classic to your dessert rotation, the Georgia Cornbread Cake Recipe is a must-try. Its buttery sweetness combined with crunchy pecans and that tender crumb create a satisfying experience you’ll want to share with friends and family. Ready to bake a slice of Southern comfort? I promise, once you try this recipe, it will quickly become one of your favorites too.
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Georgia Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Georgia Cornbread Cake is a moist, sweet treat combining the classic flavors of cornbread with the richness of pecans and a tender crumb. Perfect for dessert or a comforting snack, this cake is easy to prepare and bakes to a golden perfection, offering a delightful balance of sweetness and nutty texture.
Ingredients
Dry Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1½ cups self-rising flour
- 2 cups chopped pecans (chopped very fine)
Wet Ingredients
- 4 large eggs (beaten)
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the proper temperature for even baking.
- Prepare Baking Pan: Lightly grease and flour a 9×13 inch baking pan, or alternatively, use a non-stick baking spray with flour to prevent sticking and help the cake release easily.
- Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, beaten eggs, vanilla extract, and vegetable oil. Stir until all ingredients are thoroughly combined and the mixture is smooth.
- Add Dry Ingredients: Gradually add the self-rising flour and finely chopped pecans to the wet mixture. Stir gently until the batter is smooth and evenly mixed without overmixing.
- Pour and Bake: Pour the prepared batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool slightly before cutting into 12 squares. Serve plain or enhance with toppings such as a scoop of ice cream, a drizzle of caramel sauce, or a dollop of whipped cream for extra indulgence.
Notes
- Ensure pecans are chopped very finely to distribute evenly and create a consistent texture.
- Using self-rising flour simplifies the recipe by incorporating the leavening agent; do not substitute with regular flour without adding baking powder.
- Check for doneness starting at 30 minutes to avoid overbaking, as oven temperatures can vary.
- This cake pairs wonderfully with vanilla ice cream or warm caramel sauce for a decadent dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
