Introduction

This Cornbread Cake with Whipped Honey Buttercream Frosting combines the comforting texture of cornbread with the sweet, fluffy richness of honey buttercream. It’s a unique dessert that’s perfect for gatherings and sure to impress your guests with its delightful layers and flavors.

A close-up image of a three-layer yellow cake slice with light, fluffy texture, each layer separated by smooth white cream frosting. The entire cake slice is coated with the same white frosting on the outside. Honey syrup glistens, drizzling down the sides and pooling slightly on a white plate with a subtle speckled pattern. In front of the cake on the plate is a wooden honey dipper coated with honey. The scene is set on a white marbled texture surface with soft natural lighting. 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 (ensure it’s not crystallized)
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; any European butter with higher fat content works)
3/4 cup pure raw honey (ensure it’s not crystallized)
4 and 1/2 cups powdered sugar

2 teaspoons cornstarch
1/2 teaspoon kosher salt (or sea salt)
Polenta (optional, for sprinkling on the cake)

Extra honey (for drizzling 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 the circles. Place the parchment in the bottom of each pan and grease the pans thoroughly with nonstick spray, up the sides as well.

Step 2: In a large bowl or stand mixer, beat the 3/4 cup softened butter until smooth.
Step 3: Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides and bottom once during mixing.
Step 4: Mix in 2/3 cup raw honey (or regular honey) and beat well.

Step 5: Beat in 3/4 cup light olive oil, then set this mixture aside.
Step 6: In another bowl, whisk 5 large eggs for at least a minute until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking until smooth. Set aside.
Step 7: Place a fine mesh strainer over a medium bowl. Add 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder into the strainer. Stir to sift all ingredients through.

Step 8: Remove the strainer and add 1 and 1/2 cups cornmeal to the sifted flour mixture. Mix well.
Step 9: Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, starting and ending with the buttermilk liquid. Beat after each addition until combined.
Step 10: Mix just until well combined. Scrape the bottom and sides to ensure everything is incorporated.

Step 11: Divide the batter evenly between the three prepared pans. Using a kitchen scale helps ensure even layers.
Step 12: Bake for 28-33 minutes, rotating the pans once halfway through. The cakes are done when the edges are golden brown and set, the center doesn’t jiggle, and a toothpick comes out clean.
Step 13: Cool in pans on a rack for 10-15 minutes. Loosen the edges with a knife, invert cakes onto the rack, and cool completely. You can freeze them for 20 minutes to speed up cooling.

Step 14: To make the frosting, beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup pure raw honey and beat until fluffy.
Step 15: Add 1 cup powdered sugar (do not mix yet), then 2 teaspoons cornstarch and 1/2 teaspoon kosher salt. Stir these into the powdered sugar gently. Beat to incorporate.
Step 16: Gradually add the remaining 3 and 1/2 cups powdered sugar, beating well after each addition until the frosting is very fluffy (2-3 minutes). Scrape sides and bottom once or twice.

Step 17: Taste the frosting and check consistency. If too thin, add more powdered sugar or an extra teaspoon of cornstarch.
Step 18: Place a small amount of frosting on your cake stand to secure the cake. Place the first cake layer on it.
Step 19: Spread about 1 and 1/2 cups frosting evenly over the first cake layer, extending slightly over the edges.

Step 20: Add the second cake layer and repeat frosting.
Step 21: Add the final layer, cover the top and sides of the cake with remaining frosting, smoothing with an offset spatula.
Step 22: Optionally, sprinkle polenta around the edges for a crunchy texture. Drizzle extra honey over the frosted cake and serve with vanilla ice cream or whipped cream to balance the richness.

Tips & Variations

Use European-style butter with higher fat content for a richer frosting and cake.
If raw honey is crystallized, gently warm it to restore a smooth texture before using.
For a lighter cake, replace vegetable oil with mild-flavored olive oil or melted coconut oil.

Adding polenta on the edges provides a lovely crunch and contrast to the soft cake.
Small slices are ideal since the cake is quite rich and buttery.

Storage

Store the cake covered in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best texture. Leftover cake can also be frozen for up to 3 months; thaw overnight in the refrigerator and then bring to room temp. Reheat slices briefly in the microwave if desired. Avoid storing uncovered to prevent the cake from drying out.

How to Serve

A close-up of a three-layer yellow cake slice with light cream frosting between each layer and on the outside, with a soft, fluffy texture. The cake sits on a white plate with a small puddle of honey and a wooden honey dipper resting beside it, also coated with honey. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

This recipe relies on all-purpose flour and masa harina corn flour, so it is not gluten-free. You could experiment with gluten-free flour blends that work well for baking, but results may vary since the texture relies on the combination of flours and cornmeal.

What if I don’t have buttermilk?

You can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This homemade buttermilk works well in recipes needing acidity and moisture like this one.

Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

★★★★★

4.9 from 87 reviews

Author: Lila

Total Time: 1 hour 5 minutes
Yield: 24 servings 1x

Print Recipe

Description

This Cornbread Cake with Whipped Honey Buttercream Frosting is a moist, buttery three-layer cake that perfectly marries the hearty texture of cornbread with a sweet, fluffy honey-infused buttercream. Ideal for gatherings, it offers a unique twist on traditional cake with the use of masa harina and cornmeal, giving it a slightly rustic flavor and golden crumb. The cake bakes to a tender crumb and is topped with a luscious honey buttercream that balances richness and sweetness, making each bite irresistible. Serve with a drizzle of honey and a side of vanilla ice cream or whipped cream for an extra special treat.

Instructions

Prepare pans: Preheat oven to 325°F. Trace three 9-inch cake pans onto parchment paper and cut out the circles. Place the circles in the bottom of each cake pan and spray pans thoroughly with nonstick spray up the sides.

Beat butter: In a large bowl or stand mixer, beat the 3/4 cup softened butter until smooth.
Add sugar: Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides and bottom once during mixing.
Incorporate honey: Add 2/3 cup pure raw honey and beat well to combine.

Add oil: Mix in 3/4 cup light olive oil until incorporated, then set the mixture aside.
Combine eggs and dairy: In a separate bowl, whisk 5 large eggs until smooth and bubbly, then add 1 cup buttermilk and 1/2 cup full fat sour cream. Whisk until uniform.
Sift dry ingredients: Using a fine mesh strainer over a bowl, 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. Remove strainer and add 1 and 1/2 cups cornmeal, mixing well.

Combine wet and dry: Alternately add the egg-dairy mixture and flour-cornmeal mixture into the butter mixture, mixing gently and scraping sides until just combined.
Divide batter: Evenly divide the batter into the three prepared cake pans, using a kitchen scale for accuracy if desired.
Bake cakes: Bake at 325°F for 28-33 minutes, rotating pans halfway through. Edges should be golden and set; a toothpick should come out clean from the center.

Cool cakes: Remove from oven and cool on racks for 10-15 minutes. Loosen edges with a knife, invert onto racks, and cool completely. Freezing for 20 minutes can speed cooling.
Make frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup honey and beat until fluffy. Add 1 cup powdered sugar (don’t mix yet), then sprinkle 2 teaspoons cornstarch and 1/2 teaspoon salt on top and gently stir. Beat together to combine, then add remaining 3 and 1/2 cups powdered sugar in increments, beating until very fluffy (at least 2-3 minutes), scraping bowl as needed. Adjust consistency with extra powdered sugar or a teaspoon more cornstarch if too thin.
Assemble cake: Spread a small amount of frosting on the cake stand and place the first cake layer on it. Spread about 1 and 1/2 cups frosting evenly over the top, letting some run over the edges.

Add layers: Place second cake layer on top, spread another 1 and 1/2 cups frosting. Repeat with final cake layer and spread remaining frosting over top and sides until fully covered.
Garnish and serve: Optionally, sprinkle polenta around the edges for texture and color, drizzle extra honey over the cake, and serve with vanilla ice cream or whipped cream. Slice small pieces due to the richness.

Notes

Use European style butter like Kerry Gold for frosting; it has higher fat content and yields a smoother texture.

If raw honey is crystallized, gently warm it to liquefy before use.
Line cake pans with parchment rounds and grease thoroughly to prevent sticking.
Rotating pans during baking ensures even cooking.

Sifting the dry ingredients aerates the batter and ensures even mixing.
Adjust frosting thickness by adding more powdered sugar or cornstarch if necessary.
Serving with vanilla ice cream or whipped cream balances the richness of the cake.

Consider chilling cakes before frosting for easier assembly and cleaner edges.

Prep Time: 20 minutes
Cook Time: 33 minutes

Category: Baking
Method: Baking
Cuisine: American Southern

Keywords: cornbread cake, honey buttercream, layered cake, masa harina cake, southern dessert, cornbread dessert

Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve