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Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

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4 from 242 reviews

This delicious Cornbread Cake with Whipped Honey Buttercream Frosting offers a unique twist combining the hearty texture of cornbread with a luxuriously smooth and sweet honey-infused buttercream. Perfectly moist layers of cornmeal and masa harina cake are balanced by a fluffy frosting made from European-style butter, honey, and powdered sugar, making it a crowd-pleasing dessert ideal for gatherings or special occasions.

  • Total Time: 1 hour
  • Yield: 24 servings

Ingredients

For the Cake

  • 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

For the Frosting

  • 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

To Serve

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

Instructions

  1. Prepare Pans: Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles. Place the parchment circles in the bottom of each cake pan. Spray the pans thoroughly with nonstick spray, making sure to coat the sides as well.
  2. Beat Butter and Sugar: In a large bowl or stand mixer, beat the softened butter (3/4 cup) until smooth. Add the granulated sugar (2 and 1/3 cups) and beat for 2 minutes, scraping the sides and bottom once to ensure even mixing.
  3. Add Honey and Oil: Beat in the 2/3 cup raw honey until well combined. Then add 3/4 cup light olive oil and mix well. Set this mixture aside.
  4. Prepare Wet Ingredients: In a medium bowl or large measuring cup, whisk together 5 large eggs until smooth and bubbly (about 1 minute). Add 1 cup buttermilk and 1/2 cup full-fat sour cream, whisking until completely combined. Set aside.
  5. Sift Dry Ingredients: Place a fine mesh strainer over a medium bowl. Spoon and level 1 and 1/4 cups all-purpose flour and 3/4 cup masa harina into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir to sift all ingredients through. Remove the strainer, then add 1 and 1/2 cups cornmeal to the bowl and mix well.
  6. Combine Mixtures: Alternate adding the buttermilk mixture and the sifted dry mixture into the butter mixture, beating well after each addition. Start by adding half the wet mixture and stirring, then half the dry mixture and stirring, followed by the remaining wet and dry mixtures. Mix just until well combined, scraping the bowl to incorporate all ingredients evenly.
  7. Prepare to Bake: Divide the batter evenly among the three prepared cake pans, using a kitchen scale if you have one to ensure equal portions.
  8. Bake Cakes: Bake at 325°F for 28-33 minutes, rotating the pans at least once during baking for even cooking. The cakes are done when edges are set and golden brown, the center is firm with no jiggle, and a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Remove cakes from the oven and allow to cool on a cooling rack for 10-15 minutes. Run a knife around the edges to loosen the cakes, then invert each cake onto the rack to cool completely. For faster cooling, cakes may be placed in the freezer for about 20 minutes.
  10. Make Frosting: Beat 2 cups softened Kerry Gold butter until completely smooth. Add 3/4 cup raw honey and beat until fluffy. Add 1 cup powdered sugar and sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt over it; gently stir the cornstarch into the powdered sugar, then beat until fully incorporated. Gradually add the remaining 3 and 1/2 cups powdered sugar, beating well after each addition until the frosting is very fluffy (at least 2-3 minutes). Scrape sides and bottom of the bowl as needed. Adjust consistency by adding more powdered sugar or a teaspoon of cornstarch if the frosting is too thin.
  11. Assemble Cake: Place a small dollop of frosting on your cake stand to secure the bottom layer. Place the first cake layer on the stand and spread about 1 and 1/2 cups frosting evenly over the top, allowing some to go over the edges. Repeat with the second cake layer and frosting.
  12. Frost Top and Sides: Place the final cake layer on top and cover the entire top surface with the remaining frosting. Use an offset spatula to spread frosting evenly over the top and sides, dragging the frosting down the edges until the cake is fully covered.
  13. Garnish and Serve: Optionally sprinkle polenta on the edges of the cake for color and crunch. Drizzle extra honey around the edges. Serve with vanilla ice cream or lightly sweetened whipped cream to balance the rich, buttery flavors. Cut into small slices for best enjoyment.

Notes

  • Use European-style butter (like Kerry Gold) for the frosting because of its higher fat content for fluffier texture.
  • Make sure to use pure raw honey that is not crystallized to ensure smooth mixing and consistent sweetness.
  • The cake pans are lined with parchment circles and greased up the sides to prevent sticking and ensure easy cake release.
  • Rotating cake pans during baking ensures even cooking and browning.
  • The center of the cornbread cake is naturally lighter in color; don’t worry if it doesn’t brown as much as the edges.
  • Adjust frosting thickness by adding more powdered sugar or cornstarch if necessary, depending on honey consistency.
  • Small slices work best for this rich, butter-heavy cake.
  • Polenta sprinkle adds a nice textural contrast and aesthetic appeal but is optional.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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