A warm, honeyed hush rises from the oven: golden crumb flecked with masa, a tender crumb that yields like memory to the knife. The frosting is a cloud—buttery, whipped, and threaded through with raw honey—settling over the cake like late-afternoon light. Serve it with a spoonful of quiet and the slow joy of sharing.
Why make this recipe
This cornbread cake marries the rustic grain of cornmeal with the velvet of a classic layer cake. It celebrates contrast—crisp edges and pillowy centers, the earthiness of masa harina lifted by the floral sweetness of raw honey—making it an ideal centerpiece when you want something both familiar and quietly surprising.
How to make Cornbread Cake with Whipped Honey Buttercream Frosting
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
- 4 and 1/2 cups powdered sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- Polenta for garnish (optional)
- Extra honey for drizzling
- Vanilla ice cream or whipped cream for serving
Directions:
- Preheat the oven to 325°F. Line and spray three 9-inch cake pans with parchment and nonstick spray so each layer will release cleanly.
- In a large bowl, beat 3/4 cup softened butter until smooth; add 2 and 1/3 cups granulated sugar and beat for 2 minutes, until glossy and slightly aerated.
- Add 2/3 cup honey and mix until incorporated, then pour in 3/4 cup vegetable oil; stir to a silk-like sheen and set the mixture aside.
- In a separate bowl whisk together 5 eggs, 1 cup buttermilk, and 1/2 cup sour cream until the mixture feels even and cool to the touch.
- Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder; fold in 1 and 1/2 cups cornmeal so the dry blend is uniform.
- Alternate adding the buttermilk mixture and the dry ingredients to the butter mixture, beginning and ending with the dry; mix only until just combined—stop when the batter is smooth and still slightly forgiving.
- Divide the batter evenly among the prepared pans. Bake for 28–33 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10–15 minutes, then turn them out onto a cooling rack to cool completely.
- For the frosting, beat 2 cups Kerry Gold butter until smooth. Add 3/4 cup honey and beat until light and fluffy. Gradually add 4 and 1/2 cups powdered sugar and 2 teaspoons cornstarch, beating until very fluffy; finish with 1/2 teaspoon kosher salt, tasting for balance.
- Once the cakes are fully cool, assemble: place the first layer on your stand, spread a generous ribbon of frosting, lay the second layer, repeat, and crown with the third. Frost the sides with the same tender stroke, leaving the texture of your spatula if you like a rustic look, or smoothing for a refined finish.
- Garnish with a scattering of polenta for texture if desired, drizzle with extra honey, and serve with vanilla ice cream or a dollop of whipped cream.
How to serve Cornbread Cake with Whipped Honey Buttercream Frosting
Slice with a thin, sharp knife warmed briefly under hot water for clean edges. Serve on porcelain plates with a small spoonful of ice cream or cloud of whipped cream, and an extra drizzle of honey over each slice—the heat of the cake will coax the honey into aromatic rivulets.
How to store Cornbread Cake with Whipped Honey Buttercream Frosting
Keep the frosted cake loosely covered at cool room temperature for up to 24 hours. For longer storage, refrigerate in an airtight container for up to 4 days—bring back to room temperature before serving so the buttercream regains its silkiness. You may wrap individual slices in plastic and freeze up to one month; thaw in the refrigerator overnight, then return to room temp.
Tips to make Cornbread Cake with Whipped Honey Buttercream Frosting
- Measure flour by spooning into the cup and leveling; too much flour will dry the crumb.
- Use full-fat sour cream and real buttermilk to lend tang and moisture that balance the honey.
- Let the cakes cool completely before frosting; warm layers will melt the buttercream and cause slipping.
- For an even assembly, trim crowns off the layers with a serrated knife so the cake sits level.
- If your honey is very runny, reduce the frosting honey by a tablespoon to keep texture; if too stiff, add a teaspoon of milk.
Variations
- Browned-Butter Honey Frosting: brown the Kerrygold butter before whipping for nutty, caramel notes.
- Citrus Brightness: fold 1–2 teaspoons lemon or orange zest into the batter for a luminous lift.
- Corn Crunch: fold 1/2 cup toasted, coarsely chopped corn nuts into the crumb for contrast.
- Single-Layer Alternative: bake in a 9×13 pan for a homey sheet cake—reduce baking time and test early.
FAQs
Q: Can I use regular corn flour instead of masa harina?
A: Masa harina brings a subtle, toasted corn aroma that enriches the cake. Regular corn flour will work in a pinch, but the texture and flavor will be slightly different—less of the nixtamalized corn warmth.
Q: My frosting seems soft at room temperature. How can I firm it up?
A: Chill the bowl briefly and then beat again. You can also add a touch more powdered sugar or 1/2 teaspoon more cornstarch to stabilize without losing silkiness.
Q: Can this cake be made ahead for a gathering?
A: Yes—bake the layers a day ahead and refrigerate well wrapped. Make the frosting the next day, assemble, and allow the cake to come to room temperature before serving for the best texture.
Q: Is there a dairy-free version?
A: Replace butter with high-quality vegan sticks and use a cultured plant-based cream for the tang. The honey can be swapped for maple syrup for a fully vegan cake, though flavor will shift.
Q: How do I prevent crumbs in my finish when frosting?
A: Do a thin crumb coat first—chill the cake until the crumb coat firms—then apply the final layer of frosting for a clean exterior.
Conclusion
For a deeper exploration of layered cornbread cakes, this Layered Cornbread Cake with Whipped Honey Butter Frosting offers an evocative companion to the technique above, and for a pared-back, budget-friendly take, see Cornbread Cake with Honey Buttercream – Budget Bytes for practical adaptations and scaled recipes.
There is a quiet generosity to baking: patience folds into ingredients, and sweetness is the reward of time.
Cornbread Cake
Ingredients
Method
- Preheat the oven to 325°F. Line and spray three 9-inch cake pans with parchment and nonstick spray.
- In a large bowl, beat 3/4 cup softened butter until smooth; add 2 and 1/3 cups granulated sugar and beat for 2 minutes.
- Add 2/3 cup honey and mix until incorporated, then pour in 3/4 cup vegetable oil; stir until smooth.
- In a separate bowl whisk together 5 eggs, 1 cup buttermilk, and 1/2 cup sour cream.
- Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
- Fold in 1 and 1/2 cups cornmeal.
- Alternate adding the buttermilk mixture and dry ingredients to the butter mixture, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 28–33 minutes, until golden and a toothpick inserted comes out clean.
- Let the cakes cool in their pans for 10–15 minutes, then turn out onto a cooling rack to cool completely.
- Beat 2 cups Kerry Gold butter until smooth, then add 3/4 cup honey and beat until fluffy.
- Gradually add 4 and 1/2 cups powdered sugar and 2 teaspoons cornstarch, beating until very fluffy.
- Finish with 1/2 teaspoon kosher salt, tasting for balance.
- Once the cakes are completely cool, assemble: place the first layer on your stand, spread frosting, add the second layer, and repeat.
- Top with the third layer and frost the sides.
- Garnish with polenta if desired and drizzle with extra honey.