Introduction

This Layered Cornbread Cake with Whipped Honey Butter Frosting is a unique twist on classic cornbread, transforming it into a moist, tender cake layered with a rich and fluffy honey-infused buttercream. Perfect for gatherings or a special treat, it balances buttery sweetness with a hint of cornmeal texture.

The image shows a four-layer yellow cake with creamy light beige frosting between each layer and smooth, thick frosting covering the top and sides. The top frosting has soft, wide, curved swirls, and the edges are decorated with small crumbles of cake. A few drops of honey or syrup glisten on the top edge and some have dripped onto the white cake stand below. The cake has a moist, crumbly texture with golden-yellow layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter (1 and 1/2 sticks, softened, use regular American butter)
2 and 1/3 cups granulated sugar
2/3 cup pure raw honey (make sure it’s not crystalized)
3/4 cup vegetable oil (light olive oil preferred)
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 (spooned and leveled; Maseca brand recommended)
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, or any European butter)
3/4 cup pure raw honey (for frosting, not crystalized)
4 and 1/2 cups powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt (or sea salt)
Polenta (optional, to sprinkle on the cake)
Extra honey (to drizzle on the frosted cake)
Vanilla ice cream or whipped cream (for serving)

Instructions

Step 1: Preheat your oven to 325°F. Trace three 9-inch cake pans on parchment paper and cut out circles. Place the parchment circles in the pans, then grease the pans thoroughly with nonstick spray, covering the sides as well.
Step 2: 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 and bottom once.
Step 3: Add 2/3 cup raw honey and beat well. Then add 3/4 cup light olive oil and mix until combined. Set aside.
Step 4: In a medium bowl, whisk together 5 large eggs until smooth and bubbly, about a minute. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisk until combined. Set aside.
Step 5: 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 using a fine mesh strainer into another bowl.
Step 6: Stir 1 and 1/2 cups cornmeal into the sifted flour mixture until well combined.
Step 7: Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, stirring after each addition. Begin with half the liquid, then half the flour, and repeat.
Step 8: Mix only until fully combined, scraping the sides and bottom to incorporate all ingredients.
Step 9: Divide the batter evenly among the three prepared pans. Using a kitchen scale helps ensure even layers.
Step 10: Bake at 325°F for 28-33 minutes, rotating pans once during baking. The cakes are done when edges are set and golden, the center does not jiggle, and a toothpick comes out clean.
Step 11: Let cakes cool for 10-15 minutes in the pans. Run a knife around the edges, invert onto a cooling rack, and cool completely. Optionally chill in the freezer for 20 minutes to speed cooling.
Step 12: For the frosting, beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy.
Step 13: Add 1 cup powdered sugar without mixing. Sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt on top, stir slightly into the powdered sugar, then beat to combine.
Step 14: Gradually add remaining powdered sugar (3 and 1/2 cups), beating well after each addition until the frosting is very fluffy, about 2-3 minutes. Scrape sides and bottom as needed.
Step 15: Taste frosting and adjust consistency if needed by adding more powdered sugar or a teaspoon more cornstarch to thicken.
Step 16: To assemble, place a small amount of frosting on a cake stand. Set the first cake layer on top.
Step 17: Spread about 1 and 1/2 cups frosting evenly over the first layer, extending slightly over the edges.
Step 18: Repeat with the second cake layer and frosting, then add the final cake layer.
Step 19: Frost the top and sides of the assembled cake, dragging frosting from the top over the edges until fully covered.
Step 20: Garnish the edges with a sprinkle of polenta if desired. Drizzle extra honey on the frosted cake before serving. This cake pairs wonderfully with vanilla ice cream or lightly sweetened whipped cream.

Tips & Variations

Using European-style butter with higher fat content makes the frosting extra creamy and rich.
If your honey is too thin, add more powdered sugar or a little extra cornstarch to achieve the right frosting consistency.
Sprinkling polenta on the cake edges adds a nice crunch and visual appeal, but it’s optional.
For extra moisture, chill cake layers shortly before frosting—they become easier to handle.

Storage

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

The image shows a slice of three-layer yellow cake on a white plate with a white marbled texture under it. Each layer of the cake is light yellow with a soft, moist texture, and between the layers is a thin, creamy white frosting that looks smooth and light. The cake is topped with the same creamy white frosting, which is spread evenly but not thickly. On the plate next to the cake slice, there is a wooden honey dipper with honey dripping on the plate. A woman's hand is holding the honey dipper. The background includes some blurred white plates stacked together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular honey instead of raw honey?

Yes, regular honey can be used, but raw honey adds a more complex flavor and natural sweetness. Avoid using crystalized honey, as it may affect the texture of the frosting.

Is it necessary to use masa harina corn flour?

Masa harina gives a distinctive cornbread flavor and texture, but if unavailable, you can substitute with additional cornmeal or finely ground corn flour. The cake won’t be exactly the same but will still be delicious.