Creating Layered Cornbread Cake with Honey Butter Frosting is a straightforward journey. Follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and granulated sugar. Stir until well blended.

3. Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, melted butter, honey, and vanilla extract until smooth.

4. Mix Ingredients Together: Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.

5. Divide the Batter: Evenly distribute the batter between the two prepared cake pans, smoothing the tops with a spatula.

6. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. Then, transfer them to wire racks to cool completely.

8. Prepare Honey Butter Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, honey, salt, and vanilla extract. Beat until smooth and fluffy.

9. Assemble the Cake: Once the cakes are completely cool, place one layer on your serving platter. Spread a generous amount of honey butter frosting on top.

10. Add the Second Layer: Carefully place the second layer of cornbread on top. Use the remaining frosting to cover the top and sides of the cake as desired.

11. Decorate: Optionally, you can garnish with additional honey drizzles or corn kernels for a fun touch.