Name: Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American Southern
Ingredients: 3/4 cup salted butter (1 and 1/2 sticks), softened; 2 and 1/3 cups granulated sugar; 2/3 cup pure raw honey (not crystalized); 3/4 cup vegetable oil (light olive oil recommended); 5 large eggs; 1 cup buttermilk; 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 recommended), spooned and leveled; 1 teaspoon kosher salt or sea salt; 1 tablespoon baking powder; 1 and 1/2 cups cornmeal; 2 cups Kerry Gold Irish butter (16 oz), softened; 3/4 cup pure raw honey (not crystalized); 4 and 1/2 cups powdered sugar; 2 teaspoons cornstarch; 1/2 teaspoon kosher salt or sea salt; Polenta (optional, for sprinkling); Extra honey (for drizzling); Vanilla ice cream or whipped cream (optional)

Jump to Recipe· 4.1 from 59 reviews

If you are craving something uniquely delightful that feels both rustic and elegant, you are absolutely going to love this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe. It’s a brilliant twist on classic cornbread, transformed into a multi-layered cake that’s rich, moist, and sweetly indulgent thanks to the luscious whipped honey butter frosting. Each bite is a harmony of buttery cornmeal goodness paired with the subtle floral notes of raw honey, delivering a comforting yet sophisticated dessert experience. Once you try this, it will quickly become one of your go-to recipes for gatherings or a weekend treat.

Ingredients You’ll Need

The image shows a three-layer yellow cake with creamy light beige frosting between each layer and on the outside. The top layer of frosting has smooth, diagonal strokes, and there are drops of honey on the top and sides of the cake. Part of the cake is missing, revealing the moist texture of the yellow cake and the creamy frosting inside. Crumbs and a few honey drops are scattered on the white plate that the cake sits on, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Trust me, the magic of this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each item plays a crucial role—offering texture, moisture, flavor complexity, and that perfect golden hue.

Salted butter (3/4 cup): Softened butter creates a rich base, perfect for that melt-in-your-mouth texture.
Granulated sugar (2 and 1/3 cups): Sweetness and structure come from this staple pantry item.
Pure raw honey (2/3 cup for the cake, 3/4 cup for the frosting): Adds natural sweetness with floral undertones and moisture.
Vegetable oil (3/4 cup): Light olive oil keeps the cake tender and moist without overpowering flavors.
Large eggs (5): Essential for binding and helping the cake rise beautifully.
Buttermilk (1 cup): Provides tanginess and tender crumb, but you can easily make your own ‘cheater’ version at home.
Full fat sour cream (1/2 cup): Adds richness and creaminess to the batter.
All-purpose flour (1 and 1/4 cups): The foundation of structure, sifted for lightness.
Masa harina corn flour (3/4 cup): This special corn flour delivers authentic corn flavor and a bit of texture.
Kosher salt (1 teaspoon plus 1/2 teaspoon for frosting): Balances sweetness and enhances taste.
Baking powder (1 tablespoon): Ensures the layers rise evenly and stay fluffy.
Cornmeal (1 and 1/2 cups): Gives that classic cornbread crumb and heartiness.
Kerry Gold Irish butter for frosting (2 cups): Or any rich European butter, which whips up into a velvety frosting thanks to its higher fat content.
Powdered sugar (4 and 1/2 cups): Sweetens and thickens the frosting to kissably smooth perfection.
Cornstarch (2 teaspoons): Helps stabilize the frosting, making it less prone to melting.
Optional garnishes like polenta, extra honey, vanilla ice cream, or whipped cream: To add crunch, shine, or creaminess at serving time.

How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

Step 1: Prepare Your Pans and Preheat Oven

First things first: preheat your oven to 325°F. While it’s warming up, cut out parchment circles to fit the bottoms of three 9-inch cake pans. This helps the cake release cleanly every time. Don’t forget to generously grease your pans and sides with nonstick spray; this little prep step makes all the difference in getting beautiful layers with no sticking.

Step 2: Crème the Butter and Sugars

Start beating your softened butter until it’s smooth and creamy. Then add granulated sugar and give it a solid 2-minute whip—this incorporates air and sweetens the base. Next, pour in the raw honey and continue beating until everything combines into a luscious, golden mixture. Finally, mix in the vegetable oil, setting this aside for the moment.

Step 3: Mix Eggs, Buttermilk, and Sour Cream

In a separate bowl or a large measuring cup, whisk together 5 large eggs until they’re smooth and frothy. Add the buttermilk and sour cream, creating a luxurious and tangy liquid blend that will help keep the cake irresistibly tender.

Step 4: Sift Dry Ingredients and Combine

Next, toss your flour and masa harina through a fine sieve into a bowl, adding salt and baking powder too. Stir to integrate these light, dry ingredients before folding in the cornmeal. Now you have a texture-rich blend that promises the delicious crumb we’re aiming for.

Step 5: Bring It All Together

Alternate folding your wet buttermilk mixture and dry flour blend into the crèmed butter and sugars, mixing just until combined. Scrape down the bowl sides to make sure all those little pockets of goodness are incorporated. Remember, gently is key here for keeping the cake tender, so no overmixing!

Step 6: Bake the Cake Layers

Divide the batter evenly between your three prepared pans—using a kitchen scale helps with perfect layers. Bake at 325°F for 28 to 33 minutes, rotating pans halfway through for even browning. You’ll know they’re done when the edges are golden and firm, and a toothpick comes out clean with no wet batter clinging to it. Cool completely before moving on.

Step 7: Whip Up the Honey Butter Frosting

Now for the frosting magic! Beat the beautiful Kerry Gold butter until silky smooth, then add the honey and keep beating until it’s fluffy and light. Toss in powdered sugar, cornstarch, and salt, adding the sugar gradually while mixing to get that perfect thick frosting consistency. Taste and tweak the texture with more powdered sugar if needed. This whipped honey butter frosting is what makes this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe utterly irresistible.

Step 8: Assemble Your Cake

Place your first cake layer on a cake stand and slather on about 1 and 1/2 cups of frosting, spreading evenly. Layer the next cakes, repeating the frosting process. Finish with frosting all over the top and around the edges for a smooth, inviting appearance. For a lovely finishing touch, sprinkle the edges with a bit of polenta for extra color and crunch, and drizzle honey over the top. Ta-da! Your Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is ready to wow.

How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

This image shows a three-layer cake being frosted on a white plate. The cake layers are golden brown with a soft texture. Between each layer is a thick spread of light cream-colored frosting that looks whipped and smooth but not perfectly even. In the top part of the image, a woman's hand is holding a spatula, lifting the top cake layer to place it on the frosting. In the bottom part, the cake has all three layers stacked, and a thick layer of the same light cream frosting is being spread over the side with a metal spatula, creating a textured and fluffy surface. The background has a warm indoor setting with soft light. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a little flair by sprinkling fine polenta along the edges of your frosted cake. It not only looks charming, but adds a delicate crunch that compliments the softness perfectly. If you love a little extra sweetness, drizzle raw honey just before serving—it brings out the natural floral notes beautifully.

Side Dishes

This cake pairs fantastically with a scoop of vanilla ice cream or freshly whipped cream to balance the buttery richness with creamy coolness. These accompaniments make every forkful feel like a celebration. For brunch or special occasions, a cup of strong coffee or a lightly brewed tea adds an elegant contrast.

Creative Ways to Present

Want to get fancy? Try serving individual mini cakes or layered cupcakes using the same recipe for a charming twist. You can also add fresh berries or edible flowers around the base for a pop of color and seasonality. For a rustic touch, wrap slices in parchment tied with twine—perfect for gifting or taking to a potluck.

Make Ahead and Storage

Storing Leftovers

Once assembled, you can keep your Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe covered at room temperature for up to two days. For longer storage, wrap the cake tightly and refrigerate it, where it will stay fresh for about 5 days. Be sure to let it come to room temperature before serving to enjoy the butter frosting at its best.

Freezing

This cake freezes beautifully to save for another day. Wrap individual layers in plastic wrap and then foil, or freeze the fully assembled cake if covered securely. When ready, thaw overnight in the fridge to keep the delicate crumb moist and the frosting creamy.

Reheating

Because this cake is best served at room temperature, reheating isn’t usually necessary. However, if the cake feels a bit cold or firm after refrigeration, just leave it at room temperature for about 30 minutes before slicing. Avoid microwaving as the frosting can melt unevenly.

FAQs

Can I use regular honey instead of raw honey?

Absolutely! While raw honey gives the best floral flavor and texture in this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe, regular honey works well too. Just ensure it’s not crystallized for smooth mixing.

What is masa harina, and can I substitute it?

Masa harina is finely ground corn flour derived from treated corn and adds a unique corn flavor and texture. You can substitute with finely ground corn flour if needed, but the authentic taste may vary slightly.

Is it necessary to use Kerry Gold butter for the frosting?

Kerry Gold or any European-style butter is preferred due to its higher fat content, which makes the frosting creamier and more stable. If unavailable, standard butter works; the frosting will still be delicious.

Can I make this cake gluten-free?

This recipe isn’t designed to be gluten-free because of the all-purpose flour, baking powder, and cornmeal blend. However, you might experiment with gluten-free flour blends but watch texture and baking times closely.

How long does it take to make this cake from start to finish?

From prep to frosting, expect around 1.5 to 2 hours including baking and cooling times. Planning ahead by cooling cakes in the freezer speeds up the process nicely.

Final Thoughts

This Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is a treasure for anyone who adores moist, buttery cakes with a twist. The combination of slightly sweet cornbread layers and fluffy honey frosting is genuinely addictive. Trust me, once you try it, you’ll find yourself dreaming up occasions just to bake it again. So give it a whirl soon—you won’t regret it, and you’ll have everyone asking for seconds!