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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

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.

Ingredients

Scale

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 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

Whipped Honey Buttercream Frosting

  • 2 cups Kerry Gold Irish butter (16 oz), softened
  • 3/4 cup pure raw honey (not crystallized)
  • 4 and 1/2 cups powdered sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon kosher salt (or sea salt)

Garnish (Optional)

  • Polenta, for sprinkling
  • Extra honey, for drizzling
  • Vanilla ice cream or whipped cream, for serving

Instructions

  1. 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.
  2. Beat butter: In a large bowl or stand mixer, beat the 3/4 cup softened butter until smooth.
  3. Add sugar: Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides and bottom once during mixing.
  4. Incorporate honey: Add 2/3 cup pure raw honey and beat well to combine.
  5. Add oil: Mix in 3/4 cup light olive oil until incorporated, then set the mixture aside.
  6. 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.
  7. 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.
  8. 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.
  9. Divide batter: Evenly divide the batter into the three prepared cake pans, using a kitchen scale for accuracy if desired.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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

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Find it online: https://plumandpan.com/cornbread-cake-with-whipped-honey-buttercream-frosting-recipe/