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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
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★★★★★

5 from 24 reviews

A moist and flavorful layered cornbread cake featuring a unique blend of buttermilk, cornmeal, and masa harina, topped with a luscious whipped honey butter frosting that perfectly balances sweetness and rich buttery notes. Ideal for dessert lovers seeking a twist on traditional cornbread with a sweet, decadent finish.

Ingredients

Scale

For the 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 crystalized)
  • 3/4 cup vegetable oil (preferably light olive oil)
  • 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 (Maseca brand recommended), spooned and leveled
  • 1 teaspoon kosher salt or sea salt
  • 1 tablespoon baking powder
  • 1 and 1/2 cups cornmeal

For the frosting

  • 2 cups Kerry Gold Irish butter (16 oz), softened (or any European butter)
  • 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

To serve

  • Polenta, to sprinkle on the cake (optional)
  • Extra honey, for drizzling
  • Vanilla ice cream or whipped cream

Instructions

  1. Prepare Cake Pans: Preheat oven to 325°F. Trace three 9-inch cake pan outlines on parchment paper, cut out circles, and place them in each pan bottom. Grease pans thoroughly including sides with nonstick spray.
  2. Beat Butter and Sugar: In a large bowl or stand mixer, beat 3/4 cup softened salted butter until smooth. Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping sides and bottom once.
  3. Add Honey and Oil: Beat in 2/3 cup raw honey thoroughly, followed by 3/4 cup light olive oil. Set mixture aside.
  4. Prepare Egg and Dairy 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 full fat sour cream, whisking until fully combined. Set aside.
  5. Sift Dry Ingredients: Over another medium 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 sifter and add 1 and 1/2 cups cornmeal to this bowl; mix well.
  6. Combine Mixtures: Alternate adding the buttermilk mixture and dry ingredients into the butter mixture, stirring after each addition. Begin with half the buttermilk mixture, then half the dry mixture, then repeat. Mix only until just combined, scraping the bottom and sides.
  7. Divide and Bake Batter: Evenly divide batter among the three prepared pans using a kitchen scale for accuracy. Bake for 28-33 minutes at 325°F, rotating pans at approximately 18 minutes. Cakes are done when edges are golden and set, centers do not jiggle, and a toothpick comes out clean.
  8. Cool Cakes: Remove cakes from oven and cool on rack 10-15 minutes. Loosen edges with knife, invert onto rack to cool completely. Optionally freeze for 20 minutes to speed cooling.
  9. Prepare Frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy. Add 1 cup powdered sugar, sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt on top, stir slightly, then beat to incorporate. Gradually add remaining 3 and 1/2 cups powdered sugar, beating 2-3 minutes until very fluffy. Adjust consistency with more powdered sugar or cornstarch as needed.
  10. Assemble Cake: Place a dollop of frosting on cake stand to prevent slipping. Place first cake layer and spread about 1 and 1/2 cups frosting evenly over top. Repeat with second layer, then place third. Cover top and sides with remaining frosting using an offset spatula for smooth coverage.
  11. Garnish and Serve: Optionally sprinkle edges of cake with polenta for texture and color. Drizzle extra honey over cake. Serve with vanilla ice cream or whipped cream to balance richness. Enjoy small slices due to dense butter forward flavor.

Notes

  • Butter: Use regular American butter for the cake; opt for Kerry Gold or other European butter with higher fat content for the frosting for best texture and flavor.
  • Buttermilk: Substitute with homemade buttermilk by adding 1 tablespoon vinegar or lemon juice to whole milk and letting it sit for a few minutes until thickened.
  • Parchment Paper: Lining pans with parchment circles ensures easy cake release and prevents sticking, preferable over greasing and flouring alone.
  • Baking Tips: Avoid opening the oven door except to rotate pans at the 18-minute mark to prevent deflating the batter.
  • Oven Note: If using a less-than-ideal oven, consider baking cakes one at a time and rotating pans for even baking.
  • Cornstarch in Frosting: Helps thicken frosting without adding extra sweetness, preserving a buttery taste despite the honey.
  • Cupcakes Variation: Fill liners 2/3 full and bake at 350°F, start checking doneness at 18-20 minutes.

Nutrition

Keywords: cake, cornbread, honey frosting, layered cake, dessert, cornbread cake

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