This cake has a name that’s deceiving, as there is no actual cornmeal in the cake. 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.
“Georgia Cornbread Cake has just become my new favorite cake! This recipe comes together so easily and it is incredibly delicious, but it tastes even better topped with whipped cream”. — Kiana Rollins
A Note From Our Recipe Tester
Ingredients
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1 cup vegetable oil, more for the dish
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4 large eggs
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1 cup brown sugar
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3/4 cup granulated sugar
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1 1/2 teaspoons pure vanilla extract
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2 cups self-rising flour
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1 3/4 cups finely chopped pecans
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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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.
The Spruce Eats / Diana Chistruga
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Add the brown and granulated sugar and vanilla and whisk vigorously until the sugars are incorporated.
The Spruce Eats / Diana Chistruga
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Fold in the flour and pecans until the mixture is well combined.
The Spruce Eats / Diana Chistruga
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Pour the mixture into the prepared baking dish, spread evenly with a silicone spatula.
The Spruce Eats / Diana Chistruga
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Bake until the center is crackly, the edges have browned slightly, and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
The Spruce Eats / Diana Chistruga
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Let cool to room temperature, about 40 minutes, before cutting into 12 equal squares and serving.
The Spruce Eats / Diana Chistruga
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.
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.
