Layered Cornbread Cake with Honey Butter Frosting Recipe

Imagine stepping into a cozy kitchen where the tantalizing aroma of sweet corn mingles with rich honey, an experience that delights the senses. That’s precisely what awaits you with this delightful Layered Cornbread Cake with Honey Butter Frosting—a dish that transforms traditional cornbread into a heavenly dessert that’s perfect for any occasion, from holiday celebrations to casual get-togethers.

This layered cornbread cake brings joy and warmth, creating memories of family gatherings and laughter around the dinner table. With its fluffy texture, subtle sweetness, and the creamy honey butter frosting, you’ll be counting down the minutes until it’s ready to serve. Let’s dive into this delightful recipe that’s not just easy to make, but also leaves everyone asking for seconds.

Ingredients for Layered Cornbread Cake with Honey Butter Frosting

Here’s what you’ll need to make this delicious Layered Cornbread Cake with Honey Butter Frosting:

3/4 cup salted butter – softened to room temperature for easy mixing, ensuring a smooth batter.

2 and 1/3 cups granulated sugar – adds a delightful sweetness that balances the savory cornbread flavor.

2/3 cup pure raw honey – enhances the cake’s natural flavors and adds a distinctive richness.

3/4 cup vegetable oil – keeps the cake moist and tender, giving it that perfect crumb.

5 large eggs – binds the ingredients together and brings in richness for flavor and structure.

1 cup buttermilk – adds a slight tang and keeps the cake moist and fluffy.

1/2 cup full-fat sour cream – contributes to the cake’s richness and moistness.

1 and 1/4 cups all-purpose flour – provides structure to the cake, ensuring it rises beautifully.

3/4 cup masa harina corn flour – adds a unique corn flavor, enriching the cake’s texture.

1 teaspoon kosher salt – balances the sweetness and enhances flavor.

1 tablespoon baking powder – helps the cake rise to a fluffy height.

1 and 1/2 cups cornmeal – gives a lovely grainy texture that cornbread lovers adore.

2 cups Kerry Gold Irish butter – used in frosting, this butter adds a rich, creamy flavor that makes your frosting unforgettable.

3/4 cup pure raw honey – sweetens the frosting and enhances its flavor profile.

4 and 1/2 cups powdered sugar – for a thick, sweet frosting that holds shape beautifully.

2 teaspoons cornstarch – stabilizes the frosting, preventing it from becoming too runny.

1/2 teaspoon kosher salt – cuts through sweetness and enhances the flavors of the frosting.

How to Make Layered Cornbread Cake with Honey Butter Frosting

Follow these simple steps to prepare this delicious Layered Cornbread Cake with Honey Butter Frosting:

Step 1: Prepare the Oven and Pans
Preheat your oven to 325 degrees F. While waiting for the oven, take three 9-inch round cake pans and trace and cut out circles of parchment paper to fit the bottoms. Grease the pans with nonstick spray to make for an easy cake release.

Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter until it’s creamy and smooth. Add in the granulated sugar and continue mixing for about 2 minutes until it’s well combined. Then, drizzle in the honey and vegetable oil, mixing until everything is just blended.

Step 3: Combine the Egg Mixture
In a separate medium bowl, whisk together the eggs, buttermilk, and sour cream until they create a smooth, cohesive mixture. This egg mixture works magic in making the cake rich and fluffy.

Step 4: Prepare the Dry Ingredients
In another medium bowl, sift the all-purpose flour, masa harina, kosher salt, and baking powder using a fine mesh strainer. After sifting, add the cornmeal directly into this mixture, ensuring all the dry ingredients are well combined.

Step 5: Bring It All Together
Gradually incorporate the wet and dry mixtures into the creamed butter mixture, alternating each until just combined. Be careful not to over-mix; you want the batter to be light and airy with no dry spots. Scrape down the sides of the bowl to make sure everything is well mixed.

Step 6: Bake the Cake
Divide the batter evenly among the prepared pans. Bake in your preheated oven for 28-33 minutes. Rotate the pans halfway through to ensure even baking. To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready!

After baking, let the cakes cool in their pans for about 10-15 minutes before transferring them onto a wire rack to finish cooling. If you’re short on time, pop them in the freezer for about 20 minutes to speed up the cooling process.

Step 7: Make the Frosting
For the honey buttercream, beat your softened Kerry Gold Irish butter until it’s creamy. Add in honey and continue mixing until fluffy. Gradually add in one cup of powdered sugar, followed by the cornstarch and salt. After a quick stir, beat until well combined before adding the rest of the powdered sugar. Beat until it reaches fluffy perfection, about 2-3 minutes.

Step 8: Assemble the Cornbread Cake
To assemble, place the first cake layer on a serving stand. Spread about 1 and 1/2 cups of the honey butter frosting evenly on top. Place the second layer on and repeat the spreading process. Finally, top with the third cake layer and use the remaining frosting to cover the top and sides of the cake.

You can get creative by garnishing the top with a sprinkle of polenta for texture and a lovely drizzle of honey for extra sweetness. Serve this gorgeous cake alongside vanilla ice cream or whipped cream for a delightful finishing touch. Enjoy the sweet smiles of everyone around the table!

Perfecting Layered Cornbread Cake with Honey Butter Frosting Cooking Process

To achieve the best results with the Layered Cornbread Cake with Honey Butter Frosting, prepare your wet and dry ingredients beforehand. Mix the batter and frost while the cakes are cooling for an efficient workflow and perfect layers.

Add Your Touch to Layered Cornbread Cake with Honey Butter Frosting

Get creative by adding ingredients like chopped jalapeños for a kick or using agave syrup instead of honey for a different sweetness. You can also substitute sour cream with Greek yogurt for a tangy twist.

Storing & Reheating Layered Cornbread Cake with Honey Butter Frosting

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze; just thaw before serving to maintain that delightful moisture.

You can keep your butter at room temperature for easier mixing and a fluffier frosting. Measure your cornmeal accurately to ensure the perfect texture for the cake. Always cool your cakes completely before frosting to avoid melting the delicious honey butter frosting.

Baking this cake reminds me of the time I hosted a family gathering, and everyone raved about it like I was a culinary superstar. The smiles and laughter made all the effort worthwhile.

FAQs About Layered Cornbread Cake with Honey Butter Frosting

What is Layered Cornbread Cake with Honey Butter Frosting?

Layered Cornbread Cake with Honey Butter Frosting is a delightful twist on traditional cornbread. It’s a multi-layer cake made with a unique blend of cornmeal and masa harina, giving it a moist texture and sweet, corny flavor. The cake is beautifully adorned with a fluffy honey butter frosting that adds rich sweetness, making this dessert a showstopper at any gathering. Each slice bursts with flavor, combining the classic comfort of cornbread with the elegance of cake, making it perfect for celebrations or everyday dessert.

How do I store Layered Cornbread Cake with Honey Butter Frosting?

To keep your Layered Cornbread Cake with Honey Butter Frosting fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can refrigerate it for a week or freeze it for up to two months. When ready to serve, simply thaw the cake in the refrigerator overnight and let it come to room temperature before enjoying. This ensures that the cake remains moist and the frosting stays fluffy.

Can I customize the flavors in Layered Cornbread Cake with Honey Butter Frosting?

Absolutely! One of the best things about Layered Cornbread Cake with Honey Butter Frosting is its versatility. You can jazz it up by incorporating ingredients like jalapeños for a spicy kick or using different sweeteners, such as agave syrup, instead of honey. If you prefer a tangier flavor, try substituting sour cream with Greek yogurt. Feel free to experiment with add-ins like toasted nuts or berries to create your own signature cake.

What are some serving suggestions for Layered Cornbread Cake with Honey Butter Frosting?

Layered Cornbread Cake with Honey Butter Frosting is delicious on its own, but there are plenty of ways to elevate your serving experience. Try pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious touch. For a fun twist, drizzle extra honey or caramel sauce on top, or garnish with fresh fruit. This dessert is perfect for festive occasions like birthdays or barbecues, bringing a sweet surprise to your table.

Conclusion for Layered Cornbread Cake with Honey Butter Frosting

Layered Cornbread Cake with Honey Butter Frosting is a wonderfully unique dessert that combines the comforting flavors of cornbread with a luscious and sweet honey butter frosting. With its moist texture and delightful adaptability, this cake is sure to impress your family and friends. Whether you’re hosting a special occasion or simply indulging in a sweet treat, the Layered Cornbread Cake with Honey Butter Frosting will surely become a favorite in your baking repertoire. Enjoy creating and sharing this tasty masterpiece!

Layered Cornbread Cake with Honey Butter Frosting

This Layered Cornbread Cake with Honey Butter Frosting is a delightful mix of textures and flavors, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 24 slices

Course: Dessert Recipes

Cuisine: American

Calories: 574

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Cake 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 spooned and leveled
• 3/4 cup masa harina corn flour spooned and leveled
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 and 1/2 cups cornmeal

Frosting Ingredients

• 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

Equipment

• 9-inch round cake pans
• Mixing Bowls
• whisk
• fine mesh strainer
• spatula
• cooling racks

Method

 

Cake Preparation

1. Preheat your oven to 325 degrees F. Trace and cut out three 9-inch circles of parchment paper and place them in the bottom of each cake pan. Grease the pans with nonstick spray.
2. In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat for 2 minutes, scraping the sides as needed.
3. Add the raw honey and mix well. Add the vegetable oil and set aside.
4. In a medium bowl, whisk together the eggs, buttermilk, and sour cream until smooth. Set aside.
5. In a fine mesh strainer over another medium bowl, add the all-purpose flour, masa harina, kosher salt, and baking powder. Stir until sifted.
6. Remove the strainer and add the cornmeal to the flour mixture. Mix well.
7. Combine all parts by alternating the wet and dry mixtures into the butter mixture, mixing only until combined. Scrape the bottom and sides to ensure everything is incorporated.
8. Divide the batter evenly between the three prepared pans. Bake for 28-33 minutes, rotating the pans halfway through, until the edges are golden brown and a toothpick comes out clean.
9. Let the cakes cool in the pans for 10-15 minutes before transferring them to a cooling rack. Optionally, place in the freezer for 20 minutes to speed up cooling.

Frosting Preparation

1. For the frosting, beat the softened butter until smooth. Add the honey and mix well until fluffy.
2. Add 1 cup of powdered sugar followed by the cornstarch and salt. Stir slightly before beating until fully incorporated. Gradually add the remaining powdered sugar, beating until fluffy for 2-3 minutes.

Cake Assembly

1. Assemble the cake by placing a layer on a stand, adding approximately 1 and 1/2 cups of frosting on top, and spreading evenly. Repeat with the next layers.
2. Use the remaining frosting to cover the top and sides of the cake.
3. Garnish with polenta and drizzle with honey if desired. Serve with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 574kcalCarbohydrates: 74gProtein: 4gFat: 31gSaturated Fat: 15gFiber: 1gSugar: 59g

Notes

You can add jalapeños for a kick or substitute honey with agave for different sweetness. Store leftovers in an airtight container for up to three days.

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