If you are looking for a dessert that surprises at first bite and delights all the way through, this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe is exactly what you need. Imagine the sweetness of honey woven into moist cornbread layers, matched perfectly by a cloud-like honey buttercream frosting that’s both creamy and light. It’s a truly unique cake that combines rustic charm with elegant flavors, making every forkful feel like a celebration. Whether you’re an experienced baker or just eager to try something new, this cake brings warmth, texture, and a lovely honeyed sweetness that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe starts with simple, well-chosen ingredients that work harmoniously to create its unforgettable flavor and texture. Each component adds something special, from the golden cornmeal that lends a gentle crumb, to the silky butter that enriches both the cake and frosting.
- Salted butter (3/4 cup, softened): Adds richness and moisture to the cake for a tender crumb.
- Granulated sugar (2 and 1/3 cups): Sweetens and helps create a light texture.
- Pure raw honey (2/3 cup for cake, 3/4 cup for frosting): Infuses a natural, floral sweetness that’s absolutely essential.
- Vegetable oil (3/4 cup): Keeps the cake moist and tender without overpowering the flavors.
- Large eggs (5): Provide structure and help bind the cake while adding richness.
- Buttermilk (1 cup): Adds a subtle tang and reacts with baking powder for lift.
- Full fat sour cream (1/2 cup): Adds moisture and a slight tang that balances the cake’s sweetness.
- All-purpose flour (1 and 1/4 cups): Forms the main structure with softness.
- Masa harina corn flour (3/4 cup): Gives authentic cornbread flavor and a gentle graininess.
- Kosher salt (1 teaspoon + 1/2 teaspoon for frosting): Enhances all the flavors and balances sweetness.
- Baking powder (1 tablespoon): Ensures the cake rises beautifully and stays light.
- Cornmeal (1 and 1/2 cups): Adds texture and charm, making it unmistakably cornbread.
- Kerry Gold Irish butter (2 cups, softened for frosting): Provides a luscious, creamy base for the frosting that whips up beautifully.
- Powdered sugar (4 and 1/2 cups): Sweetens and thickens the frosting for that perfect fluffy finish.
- Cornstarch (2 teaspoons): Adds stability to the frosting, keeping it smooth and spreadable.
- Polenta (optional sprinkle): For a crunchy, golden hint along the edges to finish off the cake elegantly.
- Extra honey (to drizzle): A final touch for added sweetness and shine.
- Vanilla ice cream or whipped cream (to serve): Complements the richness of the cake and frosting nicely.
How to Make Cornbread Cake with Whipped Honey Buttercream Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 325 degrees F to ensure an even bake. Next, trace and cut parchment paper circles to fit perfectly at the bottom of three 9-inch cake pans. Grease the pans generously with nonstick spray not only on the bottom but also all around the sides to guarantee your cake layers release effortlessly once baked.
Step 2: Cream Butter and Sugar
Using a large mixing bowl or stand mixer, beat the softened salted butter until smooth and creamy. Gradually add the granulated sugar and continue beating for about two minutes, pausing once to scrape down the sides, until the mixture is light and fluffy – this step builds the foundation for a tender and airy cake crumb.
Step 3: Incorporate Honey and Oil
Add pure raw honey and the light-flavored vegetable oil to the creamed butter and sugar. Blend everything together well; the oil will keep the cake moist while the honey adds that irresistible natural sweetness that’s signature to this recipe.
Step 4: Mix Eggs, Buttermilk, and Sour Cream
In a separate bowl, whisk the eggs until smooth and bubbly. Stir in the buttermilk and sour cream, blending until perfectly combined. This mixture lends moisture and a subtle tang that adds depth to the final cake.
Step 5: Sift and Combine Dry Ingredients
Place a fine mesh strainer over another bowl and sift together the all-purpose flour, masa harina corn flour, kosher salt, and baking powder. Once sifted, add the cornmeal and mix well. This step ensures the dry ingredients are evenly combined and free of lumps, key for an even crumb.
Step 6: Alternate Adding Liquid and Dry Mixtures
To the butter mixture, alternately add the buttermilk liquid and dry ingredient mixtures, starting and ending with liquids. Stir gently but thoroughly after each addition just until everything is combined — overmixing can toughen the cake. Be sure to scrape the sides and bottom of your bowl to fully incorporate all ingredients.
Step 7: Bake the Layers
Divide the batter evenly between the prepared pans—using a kitchen scale helps maintain consistency. Bake for 28 to 33 minutes, rotating the pans halfway through for even baking. The cakes are done when the edges are golden and set, the centers no longer jiggle, and a toothpick inserted in the middle comes out clean.
Step 8: Cool the Cakes
Remove the pans from the oven and let them cool on cooling racks for 10-15 minutes. Loosen the cake edges with a knife, then invert the layers onto racks to cool completely. If you’re eager, a quick chill in the freezer for 20 minutes can speed up the process without compromising texture.
Step 9: Make the Whipped Honey Buttercream Frosting
Beat the softened Kerry Gold butter until silky smooth before adding the honey and mixing until fluffy. Gradually add powdered sugar combined with cornstarch and salt in increments, beating well after each addition to reach a light and spreadable consistency. Taste your frosting and adjust sweetness or thickness as needed by adding a little more powdered sugar or cornstarch.
Step 10: Assemble the Cornbread Cake with Whipped Honey Buttercream Frosting Recipe
Secure your cake stand by spreading a small amount of frosting on it to prevent slipping. Stack the cooled cake layers, spreading about one and a half cups of frosting evenly between each one. Once stacked, frost the entire cake generously, smoothing the frosting over the top and all around the sides until beautifully covered.
Step 11: Garnish and Serve
For a delightful finishing touch, sprinkle polenta lightly along the edges of the frosted cake for a bit of texture and visual pop. Drizzle extra honey over the top to add shine and enhance the honey flavor. Serve slices with vanilla ice cream or lightly sweetened whipped cream to balance the cake’s rich, buttery notes.
How to Serve Cornbread Cake with Whipped Honey Buttercream Frosting Recipe
Garnishes
Adding a sprinkle of polenta around the edges offers a subtle crunch and a captivating golden hue that contrasts beautifully with the creamy frosting. A light drizzle of raw honey over the top not only looks stunning but intensifies the honeyed sweetness, making each bite bright and flavorful.
Side Dishes
This cake pairs wonderfully with something cool and creamy, such as a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. These accompaniments help temper the cake’s richness and bring balance, making your dessert experience even more luxurious. Fresh berries or a simple fruit compote can also complement and provide a fresh counterpoint.
Creative Ways to Present
For a rustic yet elegant touch, consider serving slices of this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe on wooden boards or vintage plates, garnished with edible flowers or a small sprig of fresh herbs like thyme or rosemary. Alternatively, mini versions could be baked in cupcake tins and individually frosted for charming party treats that wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover cake in an airtight container and refrigerate for up to 4 days. Because of the buttercream frosting’s richness, chilling helps maintain the cake’s firmness and freshness, but bring it to room temperature before serving for best flavor and texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw the layers overnight in the refrigerator before applying the whipped honey buttercream frosting. Freezing the whole assembled cake is not recommended, as frosting texture may suffer.
Reheating
This cake is best enjoyed at room temperature, so when you want to serve leftovers, simply let the slices sit out for about 30 minutes. Avoid microwaving, which can melt the frosting and alter the cake’s texture.
FAQs
Can I use regular honey instead of raw honey in the Cornbread Cake with Whipped Honey Buttercream Frosting Recipe?
Absolutely! While raw honey gives a lovely depth and floral note, any clear, good-quality honey works well. Just avoid crystalized honey—it can affect the texture and mixing.
What makes this cornmeal cake different from traditional cornbread?
This recipe elevates classic cornbread by adding masa harina and sour cream for texture and moisture, plus the luscious whipped honey buttercream frosting that transforms it into a celebration-worthy cake.
Do I have to use Kerry Gold or European butter for the frosting?
European-style butters like Kerry Gold have higher fat content, which makes frosting creamier and fluffier. Using regular butter is fine, but you may notice differences in texture and taste.
Can I make this cake gluten-free?
The current recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free flour blend that measures cup-for-cup like all-purpose, and ensure your baking powder is gluten-free as well.
How can I prevent the cake from drying out?
Proper measuring of cornmeal and flours, gentle mixing, and not overbaking are key. Storing the cake airtight and serving slices at room temperature help maintain moisture and tenderness.
Final Thoughts
There’s something truly special about making the Cornbread Cake with Whipped Honey Buttercream Frosting Recipe. It’s a beautiful balance of rustic and refined, sweet and buttery, with a texture that invites you back for more. I can’t wait for you to try this recipe and share it with the people you love—it’s the kind of cake that creates warm memories and big smiles around any table.
