Name: Cornbread Cake with Whipped Honey Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 1 h 5 min
Cuisine: American Southern
Ingredients: 3/4 cup salted butter (1 and 1/2 sticks, softened, regular American butter); 2 and 1/3 cups granulated sugar; 2/3 cup pure raw honey (ensure it’s 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; 2 cups Kerry Gold Irish butter (16 oz, softened; European-style butter preferred); 3/4 cup pure raw honey (ensure it’s not crystallized); 4 and 1/2 cups powdered sugar; 2 teaspoons cornstarch; 1/2 teaspoon kosher salt (or sea salt); Polenta (for sprinkling on the cake edges); Extra honey (to drizzle on frosted cake); Vanilla ice cream or whipped cream (for serving)

Jump to Recipe· 4.2 from 4 reviews

If you’re looking for a show-stopping dessert that feels both comforting and indulgent, look no further than this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe. It’s a beautifully moist, tender cornbread cake layered with the creamiest, fluffiest honey buttercream frosting you can imagine. The blend of sweet honey and the subtle cornmeal crunch creates a uniquely delightful texture and depth of flavor that’s sure to wow friends and family alike. Every bite feels like a warm hug wrapped in a sweet, buttery cloud – and trust me, you’ll want to make this recipe your go-to for any special occasion (or just a wonderful treat for yourself!).

Ingredients You’ll Need

A close-up view of a thick, creamy batter inside a shiny metal mixing bowl with a handle on the left side. The batter is smooth with small air bubbles and light tan color with subtle swirls showing where it was stirred. The bowl rests on a white marbled surface with warm lighting highlighting the texture of the batter. photo taken with an iphone --ar 4:5 --v 7

Though this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe might sound like a complex confection, the ingredient list is beautifully straightforward. Each element plays an essential role, whether it’s bringing moistness, sweetness, or that signature cornmeal crumb you’ll adore.

Salted butter (3/4 cup): Provides richness and tenderness to the cake batter, a true baking essential.

Granulated sugar (2 and 1/3 cups): Sweetens the cake while helping with its structure and crumb.
Pure raw honey (2/3 cup for cake, 3/4 cup for frosting): Adds a natural floral sweetness and moisture, essential for that honey glow in both cake and frosting.
Vegetable oil (3/4 cup): Keeps the cake moist without overpowering the delicate corn flavor.

Large eggs (5): Bind the batter and contribute to the cake’s lift and texture.
Buttermilk (1 cup): Adds a subtle tang and helps tenderize the crumb beautifully.
Full fat sour cream (1/2 cup): Brings richness and a slight tang, enhancing moisture.

All-purpose flour (1 and 1/4 cups): Foundation of the cake’s structure.
Masa harina corn flour (3/4 cup): Gives the cake its authentic cornbread flavor and texture.
Kosher salt (1 teaspoon): Balances flavors perfectly.
Baking powder (1 tablespoon): Ensures the cake rises light and fluffy.

Cornmeal (1 and 1/2 cups): Provides that classic crunchy, grainy texture we love in cornbread.
Kerry Gold Irish butter (2 cups for frosting): The secret to a rich, velvety buttercream with a luxurious mouthfeel.
Powdered sugar (4 and 1/2 cups): For that smooth, silky frosting sweetness.

Cornstarch (2 teaspoons): Gives the frosting its perfect light, whipped texture.
Extra items: Polenta for optional sprinkles, honey for drizzling, vanilla ice cream or whipped cream to serve alongside.

How to Make Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Begin by preheating your oven to 325 degrees Fahrenheit. Next, trace and cut parchment paper circles that fit the bottoms of three 9-inch cake pans. Grease the pans thoroughly with nonstick spray, making sure to cover sides and the parchment – this helps your cake release perfectly without any sticking.

Step 2: Cream Butter and Sugar

Using a stand mixer or large bowl, beat the softened salted butter until silky smooth, then gradually add the granulated sugar. Keep beating for about two minutes, scraping the bowl once, until the mixture is light and fluffy. This step is key for a tender cake crumb.

Step 3: Add Honey and Oil

Pour in the raw honey and beat until fully incorporated followed by the vegetable oil. The oil keeps the cake tender and moist while the honey brings its enchanting sweetness and moisture to the mix.

Step 4: Mix Eggs, Buttermilk, and Sour Cream

In a separate bowl, whisk the eggs until smooth and bubbly, then add the buttermilk and sour cream. Whisk these wet ingredients together until silky. This combination provides moisture and a hint of tang that balances the sweetness beautifully.

Step 5: Sift and Combine Dry Ingredients

Sift your all-purpose flour, masa harina corn flour, kosher salt, and baking powder through a fine mesh strainer into a bowl. This ensures a light texture and evenly distributes the leavening agents. Then, stir in the cornmeal for that signature gritty texture.

Step 6: Combine Wet and Dry Ingredients

Alternate adding the buttermilk mixture and the dry ingredients to your creamed butter and sugar base. Mix gently, just until everything is incorporated to avoid a dense cake. Scrape the bowl thoroughly so no flour pockets remain.

Step 7: Bake the Cakes

Divide the batter evenly among your prepared pans. Using a kitchen scale here can help you get perfectly level layers that stack like a dream. Bake for 28-33 minutes until golden brown and a toothpick inserted comes out clean. Let them cool slightly before turning out to finish cooling on a rack or in the freezer for a quick chill.

Step 8: Whip Up the Honey Buttercream Frosting

Beat the softened Kerry Gold butter until smooth, then add honey and beat some more until the mixture is fluffy. Slowly incorporate powdered sugar, cornstarch, and salt, beating well to achieve a light, airy frosting that tastes like a honey cloud on your tongue. Adjust consistency if needed.

Step 9: Assemble the Cake

Once cooled, place the first layer on your serving plate with a bit of frosting underneath to keep it steady. Spread about 1 and 1/2 cups frosting evenly on top, then repeat with the next layer. Finish with a generous coating on the top and sides. Use an offset spatula to smooth the frosting and create that luscious, inviting appearance.

Step 10: Add Final Touches

For a fun and subtle crunch, sprinkle the edges lightly with polenta. Drizzle extra honey over the top for added shine and sweetness. This cake pairs perfectly with vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the buttery richness.

How to Serve Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

A slice of three-layer yellow cake with light cream filling between each layer is placed on a white plate. The cake is covered with a smooth layer of cream frosting and drizzled with golden honey that pools on the plate. A wooden honey dipper sits partially on the plate with honey glistening on its grooves. The background shows a white marbled texture surface, with a partial view of stacked white plates and cutlery in soft focus behind the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of polenta around the edges adds a delicate crunch that contrasts beautifully with the soft, whipped frosting. Drizzling honey not only boosts the sweetness but also provides a gorgeous glossy finish that makes your cake look stunning.

Side Dishes

This cake is a fantastic dessert after hearty meals, and it pairs wonderfully with just a scoop of vanilla ice cream or a cloud of lightly sweetened whipped cream. Those cooling accompaniments help balance the richness of the buttercream while complementing the warm corn flavors perfectly.

Creamy Ways to Present

For an elevated look, consider piping the frosting around the edges with a star tip to create a decorative border. You can also layer fresh berries between some of the cake layers or on top for bursts of tartness that mingle with the honey. It’s a feast for the eyes as well as the taste buds!

Make Ahead and Storage

Storing Leftovers

Your Cornbread Cake with Whipped Honey Buttercream Frosting Recipe can be stored covered at room temperature for up to two days, though refrigeration is recommended if your kitchen is warm. Just keep it tightly wrapped or in an airtight container to preserve freshness and prevent the frosting from drying out.

Freezing

For longer storage, you can freeze the cake layers separately or the fully assembled cake. Wrap tightly in plastic wrap and foil to avoid freezer burn. When ready to enjoy, thaw overnight in the refrigerator to maintain that fresh-baked taste and texture.

Reheating

Since this delicious cake is best served cool or at room temperature, reheating isn’t typically necessary. If you prefer slightly warmer cake, let it come to room temperature naturally after refrigeration. Avoid microwaving as it can melt the buttercream and change the texture.

FAQs

Can I substitute regular honey for raw honey in this recipe?

Absolutely! Regular honey works just fine if raw honey isn’t available. The key is to avoid crystallized honey to keep the frosting smooth and luscious.

What if I don’t have masa harina, can I use only cornmeal?

Masa harina adds a unique corn flavor and tenderness that plain cornmeal doesn’t fully replicate. However, if you don’t have it, you can use all cornmeal or try a mix with additional flour, though the texture will be slightly different but still delicious.

Is it okay to use salted butter instead of unsalted?

Yes, the recipe calls for salted butter to enhance flavor, but if you only have unsalted, just add a pinch more salt to the batter to balance everything out.

Can I make this cake gluten-free?

Not as is, since it has all-purpose flour. However, you could experiment with a gluten-free flour blend designed for baking, but you might need adjustments for texture and rise.

How long does the whipped honey buttercream frosting last?

The frosting is best eaten within 2-3 days when stored in the refrigerator. Make sure it’s well covered to keep it from drying out or absorbing fridge odors.

Final Thoughts

This Cornbread Cake with Whipped Honey Buttercream Frosting Recipe is one of those rare finds that feels both rustic and elegant. With each slice, you get the sweet, buttery bliss of classic cornbread transformed into an irresistible layered cake. Whether you’re baking it for a celebration or a cozy weekend treat, it delivers joy in every forkful. Go ahead and try it soon—you’ll be amazed at how such simple ingredients come together to create something so special and memorable.