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
Scale
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.
