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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 59 reviews
  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Description

This Layered Cornbread Cake features a moist and buttery cornbread base made from a combination of masa harina, cornmeal, and all-purpose flour, sweetened with raw honey and granulated sugar. It’s layered with a luscious whipped honey butter frosting that perfectly balances sweetness and richness, making it a standout dessert that pairs wonderfully with vanilla ice cream or whipped cream.

Ingredients

For the Cake

  • 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

For the Frosting

  • 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

To Serve

  • Polenta (optional, for sprinkling)
  • Extra honey (for drizzling)
  • Vanilla ice cream or whipped cream (optional)

Instructions

  1. Prepare the pans: Preheat your oven to 325°F. Trace three 9-inch cake pans on parchment paper, cut out the circles and place them at the bottom of each pan. Spray the pans generously with nonstick spray, covering the sides thoroughly.
  2. Beat butter and sugars: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth. Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides to combine. Add 2/3 cup raw honey and beat well. Then beat in 3/4 cup light olive oil and set aside.
  3. Mix eggs and dairy: In a medium bowl or large measuring cup, whisk 5 large eggs until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking until combined. Set aside.
  4. Sift dry ingredients: Place a fine mesh strainer over a medium bowl. Spoon and level 1 and 1/4 cups all-purpose flour and 3/4 cup masa harina corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir to sift all ingredients through. Remove the strainer and mix in 1 and 1/2 cups cornmeal.
  5. Combine wet and dry: Alternate adding half of the buttermilk mixture, then half of the flour mixture to the butter mixture, beating after each addition. Repeat with remaining liquids and flour, mixing only until combined. Scrape the bowl to ensure all ingredients are incorporated.
  6. Divide batter and bake: Divide batter evenly among the three prepared pans (using a kitchen scale if available). Bake at 325°F for 28-33 minutes, rotating the pans once during baking. The cakes are done when edges are set and golden, centers do not jiggle, and a toothpick inserted in the center comes out clean.
  7. Cool cakes: Remove cakes from oven and cool on a rack for 10-15 minutes. Use a knife to loosen edges, invert onto cooling racks, and continue cooling. Optionally, place cakes in the freezer for 20 minutes to speed cooling.
  8. Make the 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, then 2 teaspoons cornstarch and 1/2 teaspoon salt, stirring lightly into the sugar before beating together. Gradually add remaining 3 and 1/2 cups powdered sugar, beating after each addition until very fluffy (2-3 minutes). Scrape bowl sides occasionally. Adjust consistency with extra powdered sugar or cornstarch if needed.
  9. Assemble the cake: Spread a small amount of frosting on your cake stand to secure the cake base. Place the first cake layer, spread about 1 and 1/2 cups frosting evenly on top including over edges. Repeat with second layer. Add the third layer and cover the entire cake with remaining frosting, pulling frosting down the sides for full coverage.
  10. Garnish and serve: Optional: sprinkle polenta around the edges for slight crunch and color. Drizzle extra honey on top. Serve the cake with vanilla ice cream or lightly sweetened whipped cream to balance the richness. Small slices are recommended due to the cake’s richness.

Notes

  • Butter: Use regular American butter for the cake and Kerry Gold or any European butter with higher fat content for the frosting. Regular butter can be used if unavailable.
  • Buttermilk: You can make a quick buttermilk substitute by adding 1 tablespoon vinegar or lemon juice to a measuring cup and filling it to 1 cup with whole milk. Stir and let sit for a few minutes until thickened.
  • Ensure honey used is not crystallized to maintain smoothness and consistency in both cake and frosting.
  • Polenta garnish is optional but adds a pleasant color and crunchy texture contrast to the cake.
  • For even cake layers, using a kitchen scale to divide batter is recommended.
  • Baking at 325°F ensures gentle cooking to keep the cake moist and tender.

Find it online: https://emilysplate.com/layered-cornbread-cake-with-whipped-honey-butter-frosting-recipe/