If you’ve ever dreamed of a cake that combines the cozy warmth of cornbread with the sweet creaminess of honey butter frosting, let me introduce you to the joy that is the Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe. This cake isn’t just dessert; it’s a celebration of textures and flavors that will have everyone asking for seconds!
Why You Should Make This Recipe
Unique flavor combo: This cake brings together the heartiness of cornmeal with the natural sweetness of honey, creating a truly unforgettable taste.
Moist and tender layers: The secret blend of buttermilk, sour cream, and oils guarantees a cake that’s soft and perfectly moist.
Decadent but balanced frosting: The whipped honey butter frosting offers a rich, buttery sweetness that complements without overwhelming.
Impressive yet approachable: Despite its gourmet feel, this recipe is straightforward enough to make for any special occasion or just because.
Ingredients & Substitutions
Every ingredient in this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe plays a pivotal role, from the silky butter in the cake to the meticulously balanced cornmeal and masa harina that bring texture and depth. The frosting’s honey and powdered sugar dance in perfect harmony to crown this delightful creation.
- Butter: Use regular American butter for the cake to achieve a classic richness, and opt for European-style butter like Kerry Gold in the frosting for its higher fat content and silky texture.
- Honey: Pure raw honey is ideal for both cake and frosting because it adds natural sweetness and subtle floral notes; make sure it’s not crystallized for smooth mixing.
- Masa harina corn flour: This traditional corn flour (such as Maseca brand) delivers an authentic cornbread flavor and light texture unlike regular cornmeal alone.
- Buttermilk and sour cream: These bring moistness and tang that keep the cake tender while adding complexity to the flavor.
- Cornmeal: Adds wonderful texture and a golden hue that’s visually and texturally pleasing.
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to a gentle 325°F to ensure an even bake. Trace three 9-inch cake pans onto parchment paper and cut out the circles to line the bottoms—this little extra step means your cakes will release beautifully. Once lined, give the pans a good spray of nonstick to make sure nothing sticks on the sides either.
Step 2: Cream Butter, Sugar, and Honey
Beat 3/4 cup of softened butter until smooth in a large bowl or stand mixer. Add in 2 and 1/3 cups granulated sugar and mix for about 2 minutes, scraping down the sides to make sure it’s totally combined. Now pour in 2/3 cup of rich, un-crystallized honey, and beat everything together until luscious and well mixed. This mixture is what makes your cake irresistibly moist and flavorful.
Step 3: Add Oil and Eggs Mixed with Dairy
Slowly beat in 3/4 cup of light olive oil, which adds moistness without overpowering flavors. In a separate bowl or large measuring cup, whisk together 5 large eggs, 1 cup buttermilk, and 1/2 cup full-fat sour cream until smooth and bubbly. This wet mix will tenderize your cake and give it that melt-in-your-mouth texture everyone loves.
Step 4: Sift and Combine Dry Ingredients
Using a fine mesh strainer, sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Transfer the sifted flour blend to a bowl and stir in 1 and 1/2 cups cornmeal for that classic cornbread texture. This dry mix is the backbone of your cake’s crumb.
Step 5: Combine Wet and Dry Ingredients Carefully
Alternately add half of the buttermilk-egg-sour cream mixture, then half the dry flour mix to the butter-sugar-honey batter, mixing gently each time until everything is just incorporated. Avoid overmixing to keep your cake tender and light—just scrape the bowl well to blend everything thoroughly.
Step 6: Bake the Cake Layers
Divide your batter evenly into the three prepared pans using a kitchen scale or by eyeballing. Bake at 325°F for 28-33 minutes, rotating the pans gently halfway through to ensure even browning. You’ll know they’re done when the edges turn golden and the center is set without any wobble; a toothpick should come out clean or with just a few moist crumbs.
Step 7: Cool and Chill the Cakes
Allow the cakes to cool for 10-15 minutes in their pans, then gently loosen the edges with a knife before inverting onto cooling racks. If you’re in a hurry, pop them into the freezer for about 20 minutes to speed up the process—this helps with easier frosting later on!
Step 8: Whip Up That Luxurious Frosting
Start by beating 2 cups of softened Kerry Gold or high-fat European butter until creamy and smooth. Beat in 3/4 cup pure raw honey until fluffy and well combined. Add 1 cup powdered sugar without mixing, then sprinkle 2 teaspoons cornstarch and 1/2 teaspoon salt over the top. Stir lightly into the sugar, then beat everything together. Gradually add the remaining 3 and 1/2 cups powdered sugar, beating after each addition to get a fluffy, luscious frosting with that perfect balance of honey sweetness and butter richness.
Step 9: Assemble Your Layered Cornbread Cake
Spread a dollop of frosting on your cake stand so the first cake layer doesn’t slip. Place your first cornbread layer down and cover it with about 1 and 1/2 cups of frosting, spreading evenly and right to the edges. Repeat with the second layer, and place the third on top. Use the remaining frosting to create a beautiful covering all over the cake, smoothing the top and sides with an offset spatula for a perfectly frosted finish.
Step 10: Garnish and Serve
Sprinkle a bit of polenta around the edges for added crunch and visual appeal, then drizzle extra honey over the top to add a glossy sweetness that’s hard to resist. This cake shines beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance its buttery richness.
How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Garnishes
Simple garnishing takes this cake from lovely to unforgettable. A sprinkle of polenta along the edges adds an unexpected crunch and a warm golden color. For extra flair, drizzle pure honey or even a dusting of finely chopped toasted pecans or almonds for texture and nutty contrast.
Side Dishes
Because this cake is rich and buttery, pairing it with light, fresh sides like a crisp salad or fresh berries works well to refresh the palate. Vanilla bean ice cream or lightly sweetened whipped cream are classic companions that perfectly complement the layers of honeyed cornbread.
Creative Ways to Present
Try serving slices of this layered cornbread cake on rustic wooden boards alongside small honey jars and croissants for a brunch spread. Or cut it into smaller squares for individual dessert plates topped with a fresh berry compote and mint leaves for color and a pop of freshness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered in the refrigerator to maintain freshness and prevent the frosting from drying out. Stored this way, it will stay delicious for up to 4-5 days, making it easy to enjoy even after the special occasion.
Freezing
You can freeze individual cake layers before frosting to save time on a busy day. Wrap layers tightly in plastic wrap and place in a freezer bag for up to two months. For a fully assembled cake, freeze it uncovered for an hour to set the frosting, then wrap tightly in plastic and foil—thaw overnight in the fridge before serving.
Reheating
Since this cake shines best chilled, reheating isn’t necessary. If you prefer it slightly warmed, remove frosting from the fridge and let the slice sit at room temperature for about 30 minutes before serving. This helps the butter soften and the cake to feel freshly baked!
FAQs
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Can I make this cake with regular cornmeal instead of masa harina?
Absolutely! While masa harina adds a distinctive texture and authentic flavor, you can substitute it with finely ground cornmeal. Just be aware the cake might have a slightly different bite and less of that traditional corn flavor that masa brings.
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What if I don’t have buttermilk, can I use something else?
Yes, you can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to enough milk to reach 1 cup. Let it sit for 5 minutes before using. This gives the batter the acidity it needs to react with the baking powder for fluffiness.
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How do I ensure the cake layers bake evenly?
Use parchment-lined pans and rotate them gently halfway through baking. Also, dividing the batter evenly (using a kitchen scale helps!) ensures consistent layer thickness and baking times. Avoid opening the oven door too early to prevent deflating the cake.
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Can I make cupcakes with this recipe?
Yes! Fill cupcake liners about two-thirds full and bake at 350°F instead of 325°F. Start checking for doneness around 18-20 minutes. The cornbread flavor and honey butter frosting will be just as delightful in cupcake form.
Final Thoughts
This Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is truly one of those special treats that bring comfort and excitement to the table all at once. Whether you’re sharing it with family or impressing guests, its rich, honeyed layers and buttery frosting will make every bite unforgettable. Give it a try—you won’t regret inviting this delightful cake into your kitchen!
Print
Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 3-layer 9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Layered Cornbread Cake with Whipped Honey Butter Frosting is a decadent yet comforting dessert combining the rich flavor of cornbread with a luxuriously sweet and fluffy honey-infused buttercream. Made from a blend of masa harina, cornmeal, and buttermilk, the cake layers are moist and tender with a delicate crumb. The frosting, featuring Kerry Gold butter and raw honey, adds a creamy, smooth finish that perfectly balances the buttery cake. Ideal for gatherings or special occasions, this cake is sure to impress with its unique texture and harmonious flavors, served best with a drizzle of honey and a scoop of vanilla ice cream or whipped cream.
Ingredients
For the Cake
- 3/4 cup salted butter (1 and 1/2 sticks), softened (regular American butter)
- 2 and 1/3 cups granulated sugar
- 2/3 cup pure raw honey, ensure not crystalized
- 3/4 cup vegetable oil (light olive oil preferred)
- 5 large eggs
- 1 cup buttermilk (see notes for homemade)
- 1/2 cup full fat sour cream
- 1 and 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup masa harina corn flour (Maseca brand preferred), spooned and leveled
- 1 teaspoon kosher salt or sea salt
- 1 tablespoon baking powder
- 1 and 1/2 cups cornmeal
For the Frosting
- 2 cups Kerry Gold Irish butter (16 oz), softened (any European butter with high fat content acceptable)
- 3/4 cup pure raw honey, ensure not crystalized
- 4 and 1/2 cups powdered sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt or sea salt
To Serve
- Polenta, for optional sprinkling on the cake edges
- Extra honey, to drizzle on the frosted cake
- Vanilla ice cream or whipped cream
Instructions
- Preheat and Prepare Pans: Preheat oven to 325°F. Trace three 9-inch cake pans on parchment paper, cut out circles, and place them in the bottom of each pan. Grease the pans thoroughly with nonstick spray including the sides.
- Cream Butter and Sugars: Beat the 3/4 cup softened butter in a large bowl or stand mixer until smooth. Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping sides and bottom once. Add 2/3 cup raw honey and beat well. Incorporate 3/4 cup light olive oil and set mixture aside.
- Prepare Egg Mixture: In a medium bowl or large measuring cup, whisk 5 large eggs until smooth and bubbly (about 1 minute). Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking together until smooth. Set aside.
- Sift Dry Ingredients: Place 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder into a fine mesh strainer over a medium bowl. Sift ingredients into the bowl, then remove strainer and stir in 1 and 1/2 cups cornmeal until evenly mixed.
- Combine Wet and Dry: Alternate adding the buttermilk liquid and the flour mixture to the butter mixture, beating after each addition. Begin with half the liquid, then half the flour, and repeat once more. Mix just until well combined, scraping the bowl to ensure even incorporation.
- Divide and Bake: Evenly divide the batter among the three prepared pans (using a kitchen scale for accuracy recommended). Bake at 325°F for 28 to 33 minutes, rotating pans at about 18 minutes. The cakes are done when edges are golden and set, the center is not jiggly, and a toothpick inserted comes out clean.
- Cool Cakes: Remove cakes from oven and cool on racks for 10-15 minutes. Loosen edges with a knife, invert cakes out onto racks, and cool completely. Optionally, chill in freezer for 20 minutes to speed cooling.
- Make Frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy. Add 1 cup powdered sugar without mixing, then sprinkle 2 teaspoons cornstarch and 1/2 teaspoon salt. Stir cornstarch into powdered sugar a bit, then beat until incorporated. Add remaining 3 and 1/2 cups powdered sugar gradually, beating 2-3 minutes until very fluffy, scraping bowl occasionally. Adjust consistency with extra powdered sugar or cornstarch if needed.
- Assemble Cake: Spread a bit of frosting on cake stand to anchor the cake. Place the first layer down, spread about 1 and 1/2 cups frosting evenly over it, including edges. Repeat for the second layer. Add the final cake layer, then cover the top and sides with remaining frosting using an offset spatula to create a smooth finish.
- Garnish and Serve: Optionally sprinkle polenta on the edge of the cake for color and crunch. Drizzle the cake edges with honey. Serve with vanilla ice cream or lightly sweetened whipped cream to balance the rich butter flavor. Slice small as the cake is very buttery.
Notes
- Butter: Use regular American butter in the cake and Kerry Gold or any European butter with high fat content for the frosting. Substitute regular butter if necessary.
- Buttermilk: Homemade substitute works well: mix 1 tablespoon vinegar or lemon juice with whole milk to fill 1 cup, let thicken a few minutes.
- Parchment Paper: Lining cake pans prevents sticking and broken edges — essential for easy removal.
- Baking Tips: Rotate pans halfway through bake (about 18 minutes) carefully to avoid deflating batter. Baking single pans one at a time produces best results, but all three can be baked together with careful rotation.
- Cornstarch in Frosting: Adds thickness without extra sweetness, helping frost maintain ideal texture despite honey’s runniness.
- Cupcake Adaptation: Fill liners 2/3 full, bake at 350°F, start checking doneness between 18-20 minutes.
