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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

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★★★★★

4.7 from 77 reviews

A rich and moist layered cornbread cake featuring a blend of masa harina, cornmeal, and all-purpose flour, baked to perfection and frosted with a luscious whipped honey butter frosting. This cake balances sweet honey flavors with a slightly savory corn base, making it a unique and indulgent dessert perfect for gatherings or special occasions.

Ingredients

Scale

Cornbread Cake Batter

  • 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 (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

Whipped Honey Butter Frosting

  • 2 cups Kerry Gold Irish butter (16 oz, softened; European butter preferred)
  • 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)

Optional Garnishes

  • Polenta for sprinkling on the cake edges (optional)
  • Extra honey for drizzling
  • Vanilla ice cream or whipped cream, for serving

Instructions

  1. Prepare pans and preheat oven: Preheat oven to 325°F. Trace three 9-inch cake pans on parchment paper, cut out circles, and place them at the bottom of each pan. Spray pans thoroughly with nonstick spray including sides.
  2. Beat butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth.
  3. Add sugar: Beat in 2 and 1/3 cups granulated sugar for 2 minutes, scraping sides and bottom once.
  4. Incorporate honey: Add 2/3 cup raw honey and beat well.
  5. Add oil: Beat in 3/4 cup light olive oil and set mixture aside.
  6. Prepare egg mixture: In a medium bowl or large measuring cup, whisk 5 large eggs until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup sour cream; whisk until smooth and set aside.
  7. Sift dry ingredients: Over another medium bowl with a mesh strainer, sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
  8. Add cornmeal: Remove strainer and mix in 1 and 1/2 cups cornmeal until combined.
  9. Combine wet and dry ingredients: Alternate adding half the egg-butter-liquid mixture and half the dry flour mixture into the butter mixture, beating each time. Repeat with remaining liquid and dry ingredients.
  10. Mix batter: Mix only until ingredients are well combined, scraping sides and bottom to ensure even incorporation.
  11. Divide batter: Evenly divide batter between the three prepared pans, using a kitchen scale for accuracy.
  12. Bake: Bake at 325°F for 28-33 minutes, rotating pans at least once. Cakes are done when edges are set and golden brown, centers are firm with no wet batter on toothpick test.
  13. Cool cakes: Remove from oven and cool on racks for 10-15 minutes. Use a knife to loosen edges, invert onto racks, and cool completely. Optionally, freeze for 20 minutes to speed cooling.
  14. Make frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy.
  15. Add powdered sugar and cornstarch: Add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon salt; stir lightly to mix. Beat until incorporated. Add remaining 3 and 1/2 cups powdered sugar gradually, beating after each addition until very fluffy, scraping bowl sides once or twice.
  16. Adjust frosting consistency: Taste frosting and adjust with extra powdered sugar or cornstarch if needed to achieve desired thickness.
  17. Assemble cake: Spread a small amount of frosting on cake stand. Place first cake layer on stand, spread about 1 and 1/2 cups frosting evenly on top, allowing some to cover edges.
  18. Add second layer: Place second cake on top and repeat frosting evenly.
  19. Add final layer and frost: Place last cake layer on top. Use remaining frosting to cover the top and sides of the cake completely, smoothing with an offset spatula.
  20. Garnish and serve: Optionally sprinkle polenta around cake edges and drizzle with extra honey. Serve with vanilla ice cream or lightly sweetened whipped cream. Small slices recommended due to richness.

Notes

  • Use European-style butter like Kerry Gold for frosting as it has higher fat content, resulting in richer taste and better texture.
  • Ensure the raw honey is not crystallized for smooth incorporation; if crystallized, warm gently to liquefy.
  • Using parchment paper circles helps prevent cakes from sticking and eases removal from pans.
  • The cornstarch added to the frosting helps achieve a more stable and fluffy texture.
  • Freezing the cakes briefly after initial cooling speeds up handling and frosting processes.
  • For a crunch contrast, sprinkling polenta around the edges adds texture and visual appeal.
  • Because this cake is very rich and buttery, smaller slices are recommended.
  • This cake pairs beautifully with vanilla ice cream or lightly sweetened whipped cream to balance the richness.

Keywords: cornbread cake, layered cake, honey butter frosting, masa harina cake, southern dessert, layered cornbread, honey cake

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