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Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

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4.2 from 4 reviews

This Cornbread Cake with Whipped Honey Buttercream Frosting is a delightful fusion of classic cornbread flavors and a luxuriously smooth honey-sweetened buttercream. Moist and tender with a subtle cornmeal texture, this cake is layered with a fluffy honey butter frosting that brings a rich sweetness and creamy finish. Perfect for celebrations or a sweet treat alongside vanilla ice cream or whipped cream.

  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings

Ingredients

Cake Batter

  • 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

Whipped Honey Buttercream Frosting

  • 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)

Optional Garnishes

  • Polenta (for sprinkling on the cake edges)
  • Extra honey (to drizzle on frosted cake)
  • Vanilla ice cream or whipped cream (for serving)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 325°F. Trace three 9-inch cake pans on parchment paper and cut out the circles. Place them in the bottom of each pan, then grease the pans well with nonstick spray all over, including the sides.
  2. Beat Butter: In a large bowl or stand mixer, beat the 3/4 cup softened salted butter until smooth.
  3. Add Sugar: Add 2 and 1/3 cups granulated sugar and beat together for 2 minutes, scraping the sides and bottom once.
  4. Incorporate Honey: Add 2/3 cup raw honey and beat until well combined.
  5. Mix Oil: Beat in 3/4 cup light olive oil, then set mixture aside.
  6. Combine Wet Ingredients: In a separate medium bowl, whisk 5 large eggs until smooth and bubbly (about 1 minute). Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisk until smooth and set aside.
  7. Sift Dry Ingredients: Place a fine mesh strainer over another bowl. Spoon and level 1 and 1/4 cups all-purpose flour and 3/4 cup masa harina corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir well to sift through.
  8. Add Cornmeal: Remove strainer and add 1 and 1/2 cups cornmeal to the sifted flour mixture, then mix well.
  9. Combine Batter: Alternate adding the buttermilk mixture and the flour-cornmeal mixture into the butter mixture, beating after each addition. Start with half the liquid, then half the flour, then repeat with the remaining halves.
  10. Mix Until Combined: Stir only until all ingredients are well incorporated. Scrape bottom and sides to ensure even mixing.
  11. Divide Batter: Evenly divide batter among prepared pans, using a kitchen scale if available for precision.
  12. Bake: Bake at 325°F for 28-33 minutes, rotating pans at least once for even baking. Edges should be set and golden brown, center should not jiggle and a toothpick inserted should come out clean.
  13. Cool Cakes: Remove cakes from oven, cool in pans on racks for 10-15 minutes. Loosen edges with a knife and invert onto cooling racks to cool completely. Optionally, freeze for 20 minutes to speed cooling.
  14. Make Frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy.
  15. Add Powdered Sugar Mixture: Add 1 cup powdered sugar without mixing yet, then sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt on top. Stir slightly with a small spoon, then beat until incorporated.
  16. Finish Frosting: Gradually add remaining 3 and 1/2 cups powdered sugar, beating well after each addition until the frosting is very fluffy (2-3 minutes). Scrape sides and bottom at least once or twice.
  17. Adjust Consistency: Taste frosting and adjust thickness if needed by adding more powdered sugar or an extra teaspoon of cornstarch if frosting is too thin.
  18. Assemble Cake: Spread a small amount of frosting on cake stand to prevent sliding. Place one cake layer on stand.
  19. Layer Frosting: Spread about 1 and 1/2 cups frosting evenly over top of first layer, extending slightly over edges.
  20. Repeat Layers: Add second cake layer and repeat frosting application. Then add third layer.
  21. Frost Entire Cake: Spread remaining frosting over top and sides of the cake, smoothing with an offset spatula until fully covered.
  22. Garnish and Serve: Sprinkle polenta around cake edges for color and crunch, drizzle extra honey on top. Serve with vanilla ice cream or lightly sweetened whipped cream for balance. Small slices recommended due to richness.

Notes

  • Use European-style butter like Kerry Gold for frosting for better creaminess and flavor.
  • Ensure honey is not crystallized to maintain smooth texture in batter and frosting.
  • Tracing parchment paper for cake pans helps with easy cake removal.
  • Rotating pans during baking promotes even baking and browning.
  • If frosting is too thin, add extra powdered sugar or cornstarch to achieve desired consistency.
  • Polenta garnish is optional but adds a pleasant crunch and visual appeal.
  • Serve cake with vanilla ice cream or whipped cream to balance the rich buttery flavor.
  • Small slices are recommended given the richness and butter-forward nature of the cake.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

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