Description
A rustic yet special Cornbread Cake layered with sweet whipped honey buttercream, perfect for indulgent occasions.
Ingredients
Scale
- 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