I love a cake that feels like home, and my Cornbread Cake with Whipped Honey Buttercream Frosting does just that. I build simple layers of cornmeal cake and a whipped honey buttercream that tastes sweet and rich, and I bake it when I want a cake that is both rustic and special. For a different take on cake frostings, I also like to compare recipes like my apple cake with cream cheese frosting when I plan a dessert table.
My dad James taught me to bake with cornmeal, and my sister Jennifer always asks for the buttercream. Mom Eva says a small slice goes a long way, and she is right.
Your Ingredients List
- 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 (make sure it’s not crystalized)
- 3/4 cup vegetable oil (I like to use 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 (spooned and leveled; I use Maseca brand )
- 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 (any European butter will do, it has a higher fat content))
- 3/4 cup pure raw honey (make sure it’s not crystalized)
- 4 and 1/2 cups powdered sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt (or sea salt)
- polenta (to sprinkle on the cake, totally optional)
- extra honey (to drizzle on the frosted cake)
- vanilla ice cream (or whipped cream)
My Go-To Equipment
- Three 9-inch cake pans with parchment circles
- Stand mixer or hand mixer
- Large mixing bowls and medium bowls
- Fine mesh strainer
- Offset spatula and rubber spatula
- Kitchen scale for even layers
- Cooling rack and wire rack
- Nonstick spray
- Toothpick for testing
The Simple Steps to Follow
- Preheat the oven to 325 degrees F and trace three 9-inch circles on parchment and cut them out.
- Grease the pans well with nonstick spray and place the parchment circles in the bottoms.
- Beat 3/4 cup softened butter in a large bowl until smooth.
- Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping once.
- Add 2/3 cup raw honey and beat until mixed.
- Beat in 3/4 cup light olive oil and set the bowl aside.
- In a medium bowl, whisk 5 large eggs until smooth and bubbly.
- Add 1 cup buttermilk and 1/2 cup sour cream to the eggs and whisk smooth.
- Place a fine mesh strainer over a bowl and sift in 1 and 1/4 cups flour, 3/4 cup masa harina, 1 teaspoon salt, and 1 tablespoon baking powder.
- Remove the strainer and stir 1 and 1/2 cups cornmeal into the sifted mix.
- Alternate adding half the liquid and half the dry mix to the butter mixture, then add the rest, mixing only until combined.
- Scrape the bottom and sides to make sure the batter is even.
- Divide the batter between the three pans using a scale or careful measure.
- Bake at 325 for 28 to 33 minutes, rotating the pans once, until edges are set and a toothpick comes out clean.
- Cool the cakes in pans 10 to 15 minutes and then invert onto a cooling rack; chill in the freezer for 20 minutes if you want faster cooling.
- For the frosting, beat 2 cups softened Kerry Gold butter until smooth.
- Add 3/4 cup honey and beat until fluffy.
- Add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon salt and stir into the mix gently.
- Add the remaining 3 and 1/2 cups powdered sugar in batches, beating until very fluffy.
- Taste the frosting and adjust texture with more powdered sugar or a touch more cornstarch if needed.
- Smear a bit of frosting on the stand, place the first cake layer, and add about 1 and 1/2 cups frosting to the top.
- Add the next layer and repeat.
- Add the final layer and spread the remaining frosting over the top and sides.
- Sprinkle the cake edges with polenta if using and drizzle extra honey before serving.
Healthy Twists on a Classic
I like to swap part of the oil for applesauce for a lighter bite or use less sugar if I serve very sweet frosting. For a floral twist on frosting ideas, I sometimes study techniques from recipes like lavender buttercream frosting and borrow a few gentle flavor ideas.
Serving Suggestions From My Table
I serve small slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a party tray, I pair this cake with other treats like spice bars and even a small plate of churro-style sweets such as churro cheesecake bars with cinnamon sugar for contrast.
Getting It Just Right
Check the center with a toothpick to avoid overbaking. If the frosting tastes thin, add a bit more powdered sugar in small amounts. Use room temperature butter for a smooth frosting and very cold cake layers so the frosting stays firm while you spread.
How to Store Leftovers
Wrap the cake well and store in the fridge for up to five days. Freeze individual slices wrapped tightly in plastic and foil for up to three months. Thaw in the fridge before serving and add a fresh drizzle of honey.
Enjoy Every Moment
I slice this cake small and pass it around. It feels like a warm kitchen on a quiet afternoon. I hope it brings your table the same comfort it brings mine.
A Few Common Questions
Can I make Cornbread Cake with Whipped Honey Buttercream Frosting ahead of time?
Yes. You can bake the layers a day ahead and wrap them tightly. Make the frosting the day you assemble for the best texture.
Can I use regular honey or do I need pure raw honey in Cornbread Cake with Whipped Honey Buttercream Frosting?
You can use regular honey, but raw honey gives a stronger flavor. Avoid using crystallized honey to keep the frosting smooth.
Will Cornbread Cake with Whipped Honey Buttercream Frosting be too sweet?
The cake balances cornmeal texture with rich buttercream. Serve small slices and pair with vanilla ice cream or lightly sweet whipped cream to cut the richness.
Print
Cornbread Cake with Whipped Honey Buttercream Frosting
- Total Time: 48 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rustic yet special Cornbread Cake layered with sweet whipped honey buttercream, perfect for indulgent occasions.
Ingredients
- 3/4 cup salted butter, softened
- 2 and 1/3 cups granulated sugar
- 2/3 cup pure raw honey
- 3/4 cup vegetable oil
- 5 large eggs
- 1 cup buttermilk
- 1/2 cup full fat sour cream
- 1 and 1/4 cups all-purpose flour
- 3/4 cup masa harina corn flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 and 1/2 cups cornmeal
- 2 cups Kerry Gold Irish butter, softened
- 3/4 cup pure raw honey
- 4 and 1/2 cups powdered sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- Polenta (optional)
- Extra honey (for drizzling)
- Vanilla ice cream (for serving)
- Whipped cream (for serving)
Instructions
- Preheat the oven to 325°F and prepare three 9-inch cake pans with parchment circles.
- Grease the pans with nonstick spray and place parchment circles in the bottoms.
- Beat 3/4 cup softened butter in a large bowl until smooth.
- Add 2 and 1/3 cups granulated sugar and beat for 2 minutes.
- Add 2/3 cup raw honey and beat until mixed.
- Beat in 3/4 cup light olive oil and set aside.
- In a medium bowl, whisk 5 large eggs until smooth, then add 1 cup buttermilk and 1/2 cup sour cream and whisk smooth.
- In a fine mesh strainer, sift together 1 and 1/4 cups flour, 3/4 cup masa harina, 1 teaspoon salt, and 1 tablespoon baking powder, then stir in 1 and 1/2 cups cornmeal.
- Alternate adding half the liquid and half the dry mix to the butter mixture until combined.
- Divide the batter between the three pans evenly.
- Bake for 28 to 33 minutes until edges are set and a toothpick comes out clean.
- Cool the cakes in the pans for 10 to 15 minutes, then invert onto a cooling rack.
- For the frosting, beat 2 cups softened Kerry Gold butter until smooth, then mix in 3/4 cup honey.
- Add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon salt and combine gently.
- Gradually add the remaining 3 and 1/2 cups powdered sugar until fluffy.
- Assemble the cake by spreading frosting between layers and on top and sides. Optional: sprinkle with polenta and drizzle with honey before serving.
Notes
For a lighter version, substitute some oil with applesauce and reduce the sugar for the frosting. Store leftovers in the fridge for up to five days or freeze individual slices for up to three months.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
Keywords: cornbread, cake, honey, dessert, frosting, American, baking