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Cornbread Cake

A delightful cornbread cake combining rustic cornmeal and sweet honey topped with a whipped buttercream frosting.
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Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3/4 cup salted butter, softened For the cake batter
  • 2 and 1/3 cups granulated sugar For sweetness
  • 2/3 cup pure raw honey Adds floral sweetness
  • 3/4 cup vegetable oil For moisture
  • 5 large eggs Binds the ingredients
  • 1 cup buttermilk Adds tang and moisture
  • 1/2 cup full fat sour cream Enhances creaminess
  • 1 and 1/4 cups all-purpose flour For structure
  • 3/4 cup masa harina corn flour Brings a toasted corn flavor
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder Leavening agent
  • 1 and 1/2 cups cornmeal Main component of the cake
For the Frosting
  • 2 cups Kerry Gold Irish butter, softened Base for the frosting
  • 4 and 1/2 cups powdered sugar For sweetness and texture
  • 2 teaspoons cornstarch Helps firm up the frosting
  • 1/2 teaspoon kosher salt
Optional Garnishes
  • polenta for garnish Adds texture
  • extra honey for drizzling Enhances sweetness
  • vanilla ice cream or whipped cream for serving Complements the cake

Method
 

Preparation
  1. Preheat the oven to 325°F. Line and spray three 9-inch cake pans with parchment and nonstick spray.
  2. 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.
  3. Add 2/3 cup honey and mix until incorporated, then pour in 3/4 cup vegetable oil; stir until smooth.
Mixing the Batter
  1. In a separate bowl whisk together 5 eggs, 1 cup buttermilk, and 1/2 cup sour cream.
  2. Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
  3. Fold in 1 and 1/2 cups cornmeal.
  4. Alternate adding the buttermilk mixture and dry ingredients to the butter mixture, mixing until just combined.
  5. Divide the batter evenly among the prepared pans.
Baking
  1. Bake for 28–33 minutes, until golden and a toothpick inserted comes out clean.
  2. Let the cakes cool in their pans for 10–15 minutes, then turn out onto a cooling rack to cool completely.
Making the Frosting
  1. Beat 2 cups Kerry Gold butter until smooth, then add 3/4 cup honey and beat until fluffy.
  2. Gradually add 4 and 1/2 cups powdered sugar and 2 teaspoons cornstarch, beating until very fluffy.
  3. Finish with 1/2 teaspoon kosher salt, tasting for balance.
Assembling the Cake
  1. Once the cakes are completely cool, assemble: place the first layer on your stand, spread frosting, add the second layer, and repeat.
  2. Top with the third layer and frost the sides.
  3. Garnish with polenta if desired and drizzle with extra honey.

Notes

Keep frosted cake loosely covered at cool room temperature for up to 24 hours. Refrigerate for up to 4 days, bringing to room temp before serving.