Name: Cornbread Cake with Whipped Honey Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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, 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 (Maseca brand preferred), spooned and leveled; 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 (or any European butter with higher fat content); 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; Polenta, to sprinkle on the cake (optional); Extra honey, to drizzle on the frosted cake; Vanilla ice cream or whipped cream

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If you love the comforting warmth of classic cornbread combined with the elegance of a luscious frosting, then the Cornbread Cake with Whipped Honey Buttercream Frosting Recipe is about to become your new go-to favorite! Imagine layers of tender, buttery cornbread infused with natural honey sweetness, crowned by a fluffy, melt-in-your-mouth honey buttercream that’s as decadent as it is dreamy. It’s a perfect blend of rustic charm and refined dessert delight, making it an unforgettable treat for family gatherings, celebrations, or just because you deserve something special today.

Ingredients You’ll Need

A close-up view of a smooth, creamy light beige batter being mixed inside a silver metal bowl. The batter has a thick texture with visible swirls created by the mixing paddle attached to a stand mixer, which is partially visible on the right side. The bowl is sitting on a wooden surface. The batter forms soft peaks and folds around the paddle. photo taken with an iphone --ar 4:5 --v 7

This Cornbread Cake with Whipped Honey Buttercream Frosting Recipe calls for simple ingredients that each play an important role in crafting that perfect balance of texture, flavor, and color. From buttery richness to the delightful grain of cornmeal, every component works harmoniously.

3/4 cup salted butter: Softened and key to a moist, tender cake with rich flavor.
2 and 1/3 cups granulated sugar: Adds sweetness and helps with the cake’s structure.
2/3 cup pure raw honey: Offers natural sweetness and subtle floral notes; make sure it’s not crystallized.
3/4 cup vegetable oil (light olive oil recommended): Keeps the cake moist without overpowering flavors.
5 large eggs: Provide structure and help the cake rise beautifully.
1 cup buttermilk: Adds tanginess and reacts with baking powder for a light crumb.
1/2 cup full fat sour cream: Contributes to the cake’s richness and tenderness.
1 and 1/4 cups all-purpose flour: Forms the base of the cake’s structure; spooned and leveled for accuracy.
3/4 cup masa harina corn flour: Brings authentic corn flavor and delicate texture (Maseca brand preferred).
1 teaspoon kosher salt: Enhances all the flavors and balances sweetness.
1 tablespoon baking powder: The leavening agent that gives the cake its rise and lightness.
1 and 1/2 cups cornmeal: Adds delightful graininess and golden color.
For the frosting: Kerry Gold Irish butter, pure raw honey, powdered sugar, cornstarch, and kosher salt—ingredients that whip together into a cloud of sweet, creamy perfection.
Optional garnishes: Polenta for a crunchy edge, extra honey for drizzling, and vanilla ice cream or whipped cream for serving.

How to Make Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

Step 1: Prepare Your Pans and Oven

Begin by preheating your oven to 325 degrees Fahrenheit. Draw circles that match the size of your 9-inch cake pans on parchment paper, cut them out, and place them inside the pans. Grease the pans thoroughly with nonstick spray, making sure the sides are covered well. This ensures your cake layers will release easily after baking, preserving those perfect edges.

Step 2: Beat Butter, Sugar, Honey, and Oil

In a large mixing bowl or stand mixer, beat the softened butter until smooth. Add granulated sugar and continue beating for about two minutes, scraping the sides once to ensure even mixing. Next, pour in the honey (an adjustable measuring cup makes this step a breeze) and beat it all together. Finally, incorporate the vegetable oil and give everything one last thorough mix before setting this mixture aside.

Step 3: Combine Eggs, Buttermilk, and Sour Cream

In a separate bowl, whisk together the eggs until they are bubbly and smooth. Add in the buttermilk and full-fat sour cream, mixing until fully combined. This blend of dairy and eggs will provide moisture and tenderness to the cake, contributing to its soft crumb.

Step 4: Sift and Mix Dry Ingredients

Place a fine mesh strainer over a medium bowl and sift in the all-purpose flour, masa harina corn flour, kosher salt, and baking powder. Once sifted, add the cornmeal and stir everything until well combined. This step eliminates lumps and ensures an even texture throughout the cake batter.

Step 5: Combine Wet and Dry Ingredients Alternately

Now, alternate adding the buttermilk-egg mixture and the dry ingredients into the butter mixture. Start with half of the wet ingredients, mix gently, add half the dry, then finish by alternating the remaining halves. Stir just until combined; overmixing can make your cake tough, and we want it tender and light!

Step 6: Bake the Cake Layers

Divide the batter evenly among the three prepared pans—using a kitchen scale can help you get perfect layers. Bake at 325 degrees for 28 to 33 minutes, rotating the pans midway to ensure even browning. Your cakes are done when the edges are golden brown and set, and a toothpick comes out clean from the center.

Step 7: Cool the Cake Layers

Allow the cakes to cool in their pans for 10 to 15 minutes. Then gently loosen the edges with a knife and invert the cakes onto a rack to cool completely. To speed up this process, pop the cooled cakes in the freezer for about 20 minutes—just don’t forget about them!

Step 8: Prepare the Whipped Honey Buttercream Frosting

Beat the softened Kerry Gold butter until silky smooth. Add raw honey and beat well until fluffy. Gradually add powdered sugar in two additions, mixing in cornstarch and salt with the first. Beat the frosting thoroughly between additions until it’s gorgeously light and cloud-like. Taste it and adjust with more powdered sugar or a pinch more cornstarch if needed to get the perfect spreadable texture.

Step 9: Assemble Your Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

Spread a dollop of frosting on your cake stand to anchor the first layer. Place one cake layer down and spread about one and a half cups of frosting evenly over the top. Repeat with the second layer, then crown with the final cake. Cover the entire cake with the remaining frosting, pulling some down the sides with a spatula to create a beautifully smooth finish.

How to Serve Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

A round cake with three thick golden-yellow sponge layers, each separated by a smooth light beige frosting layer. The top is evenly spread with the same light beige frosting, showing gentle textured lines across the surface. The cake edges are sprinkled with small yellow crumbs, and a few drops of amber-colored syrup are drizzled on the top and around the base. The cake sits on a white plate with some scattered cake crumbs and syrup drops around it. The background has a soft pink tone with a white marbled texture beneath the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a delightful final touch, sprinkle the edges of your cake with a bit of polenta. It adds a lovely golden color and a subtle crunch that contrasts wonderfully with the soft frosting. Drizzle extra honey over the top for a glossy finish that boosts the sweetness and draws in everyone’s eyes instantly.

Side Dishes

This cake pairs beautifully with vanilla ice cream or a lightly sweetened whipped cream to balance the richness of the buttercream. If you want to turn your dessert into an experience, try serving it alongside fresh berries or a fruit compote for a burst of brightness and freshness.

Creative Ways to Present

Slice small pieces to showcase the delicate crumb and elegant layers. For a rustic yet refined look, serve on a wooden board garnished with fresh edible flowers or herbs like mint. You can also drizzle warmed honey in a pretty spiral over individual slices for guests to enjoy their own personal touch of sweetness.

Make Ahead and Storage

Storing Leftovers

If you have any cake left, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. The buttercream keeps the cake moist, but after this period, it’s best to refrigerate to maintain freshness.

Freezing

This Cornbread Cake with Whipped Honey Buttercream Frosting Recipe freezes beautifully. Wrap individual slices or whole layers in plastic wrap and then foil before freezing. They can stay frozen for up to two months. Thaw them overnight in the refrigerator for best results.

Reheating

For a cozy serving, you can briefly warm individual cake slices in the microwave for about 10-15 seconds. This slightly softens the buttercream and enhances the honey aroma, making each bite irresistible. Avoid overheating or the frosting may separate.

FAQs

Can I use regular honey instead of raw honey?

Absolutely! While raw honey adds a richer flavor, regular honey works just fine. Just make sure it’s liquid and not crystallized so it blends smoothly into the batter and frosting.

What is masa harina corn flour and can I substitute it?

Masa harina is a finely ground corn flour treated with lime, giving it a distinctive flavor and texture essential to this recipe. If you can’t find it, try a finely ground corn flour, but keep in mind the flavor and texture might be slightly different.

Can I make this cake dairy-free?

Since this recipe relies heavily on butter, sour cream, and buttermilk for flavor and texture, substituting dairy-free alternatives will change the taste and consistency. You can experiment with plant-based butters and non-dairy yogurt, but results may vary.

Is this cake very sweet?

This cake balances rich buttery flavors with natural honey sweetness. It’s sweet but not overpowering, especially when paired with the honey buttercream. Adjust sugar and honey slightly if you prefer a less sweet dessert.

How long does it take to assemble and frost the cake?

Once the cake layers are cool, assembly and frosting typically take about 20 to 30 minutes. Taking your time ensures a smooth, beautiful finish that truly showcases this special Cornbread Cake with Whipped Honey Buttercream Frosting Recipe.

Final Thoughts

If you’re searching for a dessert that feels both homey and extraordinary, this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe is a winner. It’s an inviting hug in cake form, with layers that delight the senses and frosting that’s seriously swoon-worthy. Go ahead and give it a try — once you do, it’s going to be a fixture in your baking repertoire that friends and family eagerly await every time!

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