Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

If you are craving a delightfully unique dessert that combines the comforting flavors of cornbread with the decadence of a cake, you are going to absolutely fall in love with this Layered Cornbread Cake with Whipped Honey Butter Frosting. This stunning dessert features moist, tender layers of cornbread cake, perfectly balanced with the sweet, fluffy whipped honey butter frosting that’s bursting with rich, buttery goodness and the natural sweetness of honey. It’s a showstopper that’s surprisingly easy to make and is guaranteed to impress anyone lucky enough to have a slice. Whether you’re serving it at a holiday feast, a weekend gathering, or just because, this cake is the kind of recipe that turns ordinary moments into celebrations.

Ingredients You’ll Need

This recipe shines with simple but carefully chosen ingredients, each playing a crucial role in bringing out the cake’s texture, flavor, and irresistible aroma. From the creamy butter to the earthy cornmeal and the golden honey, everything comes together to create layers that taste like a warm hug in cake form.

• Salted butter (3/4 cup): Softened butter adds richness and moisture to the cake layers, providing that essential buttery flavor.
• Granulated sugar (2 and 1/3 cups): Sweetens the batter while helping to create a tender crumb.
• Pure raw honey (2/3 cup for cake, 3/4 cup for frosting): Brings natural sweetness and a subtle floral depth, enhancing both the cake and frosting.
• Vegetable oil (3/4 cup): Keeps the cake incredibly moist and light, with a neutral taste to let the honey shine.
• Large eggs (5): Provide structure and richness to the cake layers.
• Buttermilk (1 cup): Adds acidity that tenderizes the crumb and balances the sweetness perfectly.
• Full fat sour cream (1/2 cup): Elevates moistness and gives a subtle tang for depth.
• All-purpose flour (1 and 1/4 cups): Creates the base structure for the cake layers.
• Masa harina corn flour (3/4 cup): Infuses authentic corn flavor and a touch of texture for that signature cornbread taste.
• Kosher salt (1 teaspoon for cake, 1/2 teaspoon for frosting): Enhances all the flavors and balances sweetness.
• Baking powder (1 tablespoon): Helps the cake layers rise beautifully and stay light.
• Cornmeal (1 and 1/2 cups): Adds a lovely grainy texture and bright yellow color.
• Kerry Gold Irish butter (2 cups for frosting): This European butter has a higher fat content that delivers a rich and luscious whipped honey butter frosting.
• Powdered sugar (4 and 1/2 cups): Sweetens and stabilizes the frosting for that perfect fluffy texture.
• Cornstarch (2 teaspoons): Thickens the frosting without extra sweetness, ensuring it stays smooth and spreadable.
• Optional toppings: Polenta for crunch, extra honey for drizzling, and vanilla ice cream or whipped cream to serve alongside.

How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 325 degrees Fahrenheit. Trace circles to fit three 9-inch cake pans on parchment paper, cut them out, and place them at the bottom of each pan. Grease the pans thoroughly, including the sides, with a nonstick spray. This small step ensures your cake layers slide out smoothly, sparing you any drama at the end!

Step 2: Beat the Butter and Sugar

Using a large bowl or stand mixer, beat the softened salted butter until smooth, then gradually add the granulated sugar. Continue beating for about two minutes for a creamy and fluffy base, stopping once to scrape the bowl. This step is where your cake’s tender texture begins.

Step 3: Add Honey and Oil

Next up, pour in the raw honey and beat until well combined, letting the natural sweetness integrate. Then, add the vegetable oil and give everything a good mix. This combo packs moisture into each bite and boosts the cake’s richness.

Step 4: Whisk Eggs, Buttermilk & Sour Cream

In a separate bowl or large measuring cup, whisk the eggs vigorously until smooth and bubbly. Add buttermilk and sour cream, whisking until silky. This mixture helps tenderize the cake and balance out the sweet flavors with a subtle tang.

Step 5: Sift and Mix Dry Ingredients

Over another bowl, sift together the all-purpose flour, masa harina, kosher salt, and baking powder. Once sifted, stir in the cornmeal until evenly mixed. These dry components give your cake that signature cornbread flavor and texture.

Step 6: Combine Wet and Dry Ingredients

Alternately add the wet buttermilk mixture and dry flour mixture into the butter batter, mixing gently after each addition until just combined. Don’t overmix here—this delicate balance will keep your cake layers light and tender.

Step 7: Bake the Cake Layers

Divide the batter evenly among your prepared pans—using a kitchen scale makes this foolproof! Bake for 28 to 33 minutes, rotating the pans midway for even baking. The cake layers are done when their edges turn golden brown and a toothpick comes out clean. Let the cakes cool for a bit, then gently release them onto a cooling rack. If you’re in a hurry, freezing them for 20 minutes helps speed this up.

Step 8: Whip the Honey Butter Frosting

Beat the softened Kerry Gold butter until smooth and creamy. Add honey and continue beating until fluffy. Slowly incorporate powdered sugar, cornstarch, and salt, mixing until the frosting is light and airy. The cornstarch is a clever addition that thickens the frosting without making it overly sweet, letting the butter’s flavor really shine.

Step 9: Assemble Your Layered Cornbread Cake with Whipped Honey Butter Frosting

On your cake stand, spread a thin layer of frosting to keep the bottom cake stable. Place your first cake layer and slather on about one and a half cups of frosting, spreading evenly and over the edges. Repeat with the second layer, then top with the final one. Use the remaining frosting to cover the entire cake, smoothing the top and sides beautifully. This is where your cake truly becomes a showstopper!

Step 10: Garnish and Celebrate

For a little something extra, sprinkle the edges with polenta for a subtle crunch, drizzle some additional honey over the top, and serve with vanilla ice cream or lightly sweetened whipped cream. The contrast of warm cornbread, sweet frosting, and creamy accompaniments is absolutely divine.

How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting

Garnishes

Adding garnishes like a sprinkle of golden polenta around the edges lends a delightful crunch and visual appeal. A fresh drizzle of honey over the top elevates the sweetness and delivers that gorgeous sticky-sweet glaze that pairs beautifully with the buttery frosting. For a cozy touch, add some lightly toasted nuts or edible flowers for seasonal flair.

Side Dishes

This cake pairs wonderfully with a scoop of silky vanilla ice cream or a dollop of barely sweetened whipped cream to cut through the richness. If serving alongside savory dishes, consider smoky barbecued meats or a light citrus salad to balance its sweetness and richness perfectly.

Creative Ways to Present

Try serving the Layered Cornbread Cake with Whipped Honey Butter Frosting as mini individual cakes for parties by baking in smaller pans or cupcake liners, adjusting baking times accordingly. You can also slice it into squares and layer on a dessert platter with fresh berries and mint to create a festive dessert board everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be tightly wrapped in plastic wrap or placed in an airtight container and refrigerated for up to 4 days. Keeping the cake chilled preserves the frosting’s texture and prevents spoilage without sacrificing flavor.

Freezing

This cake freezes well either whole or in individual slices. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying to maintain that just-baked texture.

Reheating

For a fresh-from-the-oven feel, warm slices gently in a microwave for 15 to 20 seconds or in a low-temperature oven (about 300 degrees F) for 10 minutes. Avoid heating the whole cake to protect the frosting; reheat individual servings instead.

FAQs

Can I use regular honey instead of raw honey?

Absolutely! While raw honey adds a lovely floral character, regular honey will work just fine and still provide plenty of natural sweetness for the Layered Cornbread Cake with Whipped Honey Butter Frosting.

What if I don’t have masa harina? Can I substitute?

Masa harina is key for that authentic cornbread flavor, but if you don’t have it, fine cornmeal or extra corn flour can be a decent substitute—just expect a slightly different texture and flavor.

Can I make this cake dairy-free?

This recipe relies heavily on dairy for its rich taste and moist crumb, but you could experiment with dairy-free butter and milk alternatives. Keep in mind the flavor and texture may vary somewhat.

Why is cornstarch added to the frosting?

Cornstarch is a smart trick to thicken the whipped honey butter frosting without adding more sweetness. This keeps the beauty of the butter shining through rather than masking it with extra sugar.

Can I freeze the assembled cake?

It’s best to freeze the cake layers separately before assembly, as freezing the frosted cake can sometimes affect the frosting’s texture. When thawed slowly, the cake stays moist and delicious.

Final Thoughts

I can’t recommend enough that you dive into making this Layered Cornbread Cake with Whipped Honey Butter Frosting at the earliest chance. It’s the kind of recipe that brings a little extra warmth and joy to the table, celebrating simple ingredients in a truly spectacular way. Once you taste its buttery layers and fluffy honey frosting, you’ll understand why this cake has quickly become a beloved favorite to share with friends and family. So roll up your sleeves and get baking—you’re in for a treat!

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