Cornbread Cake with Whipped Honey Recipe

Introduction

This Cornbread Cake with Whipped Honey is a rich, buttery treat that combines the rustic flavors of cornmeal and masa harina with a luscious honey-infused frosting. Perfect for celebrations or a special dessert, it offers a delightful balance of sweet and savory notes that will impress any crowd.

Ingredients

• 3/4 cup salted butter (1 and 1/2 sticks, softened; use regular American butter)
• 2 and 1/3 cups granulated sugar
• 2/3 cup pure raw honey (not crystallized)
• 3/4 cup vegetable oil (light olive oil preferred)
• 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; Maseca brand recommended)
• 1 teaspoon kosher salt (or sea salt)
• 1 tablespoon baking powder
• 1 and 1/2 cups cornmeal
• 2 cups Kerry Gold Irish butter (16 oz, softened; any European butter will do)
• 3/4 cup pure raw honey (not crystallized)
• 4 and 1/2 cups powdered sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt (or sea salt)
• Polenta (optional, for sprinkling on the cake)
• Extra honey (for drizzling on the frosted cake)
• Vanilla ice cream or whipped cream (for serving)

Instructions

1. Step 1: Preheat your oven to 325°F. Trace three 9-inch cake pans on parchment paper and cut out the circles. Place them in the bottom of each cake pan and spray the pans thoroughly with nonstick spray, including the sides.
2. Step 2: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth.
3. Step 3: Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping down the sides once.
4. Step 4: Beat in 2/3 cup raw honey until well combined.
5. Step 5: Add 3/4 cup light olive oil and beat until combined; then set aside.
6. Step 6: In a medium bowl, whisk 5 large eggs for at least a minute until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking until smooth. Set aside.
7. Step 7: Place a fine mesh strainer over another bowl. Spoon and level 1 and 1/4 cups all-purpose flour and 3/4 cup masa harina into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir to sift the ingredients into the bowl.
8. Step 8: Add 1 and 1/2 cups cornmeal to the sifted flour mixture and mix well.
9. Step 9: Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, beating after each addition. Start with half the liquid, then half the flour, then repeat.
10. Step 10: Mix just until combined, scraping the bowl to incorporate everything evenly.
11. Step 11: Divide the batter evenly among the three prepared pans, using a kitchen scale if desired for accuracy.
12. Step 12: Bake for 28-33 minutes, rotating the pans halfway through. The cakes are done when edges are set and golden, the center does not jiggle, and a toothpick comes out clean or with dry crumbs. The cake center may appear lighter in color than the edges.
13. Step 13: Remove the cakes from the oven and cool on racks for 10-15 minutes. Loosen edges with a knife, invert onto racks, and cool completely. Chilling in the freezer for 20 minutes speeds cooling.
14. Step 14: For the frosting, beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup pure raw honey and beat until fluffy.
15. Step 15: Add 1 cup powdered sugar, then sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt on top. Stir cornstarch and salt lightly into the sugar, then beat to combine.
16. Step 16: Add the remaining 3 and 1/2 cups powdered sugar gradually, beating after each addition until very fluffy (about 2-3 minutes). Scrape sides and bottom of the bowl regularly.
17. Step 17: Taste the frosting and adjust consistency if needed. Add more powdered sugar or 1 teaspoon more cornstarch for a thicker frosting.
18. Step 18: Spread a bit of frosting on your cake stand to secure the cake. Place the first cake layer on the stand.
19. Step 19: Spread about 1 and 1/2 cups frosting evenly over the first layer, extending the frosting over the edges for easier covering later.
20. Step 20: Add the second cake layer and repeat the frosting process.
21. Step 21: Place the final cake layer on top and spread all remaining frosting over the top and sides, dragging frosting from the top down the edges until the cake is fully covered.
22. Step 22: Optional: Sprinkle polenta around the edges for color and crunch. Drizzle extra honey on the frosted cake and serve with vanilla ice cream or lightly sweetened whipped cream. Serve in small slices due to the cake’s rich butter flavor.

Tips & Variations

• Use European-style butter like Kerry Gold for the frosting to achieve a richer flavor due to its higher fat content.
• If you don’t have masa harina, substitute with additional cornmeal, though the texture will change slightly.
• Chilling the cake layers before frosting can help prevent crumbs from mixing into the frosting.
• For a dairy-free version, substitute buttermilk and sour cream with unsweetened plant-based yogurt and use a suitable dairy-free butter alternative.

Storage

Store the cake covered in an airtight container or wrapped with plastic wrap in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture. Leftover slices can be gently reheated in the microwave for 10-15 seconds or served cold with ice cream or whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly in the refrigerator. Assemble and frost the cake on the day you plan to serve for the freshest taste.

What if my honey is crystallized?

If your honey has crystallized, gently warm it in a bowl set over simmering water until it returns to a liquid state. Avoid overheating, which can affect the flavor and properties of the honey.

Cornbread Cake with Whipped Honey Recipe

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★★★★★

4.6 from 115 reviews

This Cornbread Cake with Whipped Honey is a rich, moist layered cake combining the rustic flavors of cornmeal and masa harina with the sweetness of honey and a luscious honey-infused buttercream frosting. Baked at a low temperature for a tender crumb, this cake is finished with a light drizzle of honey and optionally garnished with polenta for texture, making it an indulgent treat perfect for special occasions or cozy gatherings.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American Southern

Ingredients

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Cake

• 3/4 cup salted butter (1 and 1/2 sticks), softened
• 2 and 1/3 cups granulated sugar
• 2/3 cup pure raw honey (not crystallized)
• 3/4 cup vegetable oil (light olive oil preferred)
• 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 (Maseca brand preferred), spooned and leveled
• 1 teaspoon kosher salt (or sea salt)
• 1 tablespoon baking powder
• 1 and 1/2 cups cornmeal

Frosting

• 2 cups Kerry Gold Irish butter (16 oz), softened (or any European butter)
• 3/4 cup pure raw honey (not crystallized)
• 4 and 1/2 cups powdered sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt (or sea salt)

Optional Garnishes

• Polenta (to sprinkle on the cake edges for crunch)
• Extra honey (to drizzle on the frosted cake)
• Vanilla ice cream or whipped cream (to serve alongside)

Instructions

1. Prepare pans and preheat oven: Preheat the oven to 325°F (163°C). Trace three 9-inch cake pans on parchment paper, cut the circles, and place them in the bottom of each pan. Grease the pans well with nonstick spray, including sides, ensuring easy release.
2. Beat butter: In a large bowl or stand mixer, beat 3/4 cup softened salted butter until smooth and creamy.
3. Add sugar: Add 2 and 1/3 cups granulated sugar to the butter and beat for about 2 minutes, scraping sides and bottom once to fully incorporate.
4. Mix in honey: Add 2/3 cup pure raw honey and beat well to combine.
5. Incorporate oil: Beat in 3/4 cup light olive oil until fully incorporated. Set the mixture aside for now.
6. Prepare egg mixture: In a medium bowl or large measuring jug, whisk 5 large eggs for at least 1 minute until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking until uniform. Set aside.
7. Sift dry ingredients: Place a fine mesh strainer over a bowl. Spoon and level 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder into the strainer. Sift into the bowl, stirring to pass all ingredients through.
8. Add cornmeal: Remove the strainer and mix 1 and 1/2 cups cornmeal into the sifted flour mixture until well combined.
9. Combine wet and dry mixtures: Alternately add half the egg-butter mixture and half the flour mixture to the butter mixture, beating after each addition. Repeat with remaining halves, mixing just until combined thoroughly, ensuring to scrape the bottom and sides of the bowl.
10. Divide batter: Evenly divide the batter among the three prepared cake pans, using a kitchen scale if possible for accuracy.
11. Bake cakes: Bake at 325°F for 28 to 33 minutes, rotating the pans at least once halfway through baking. The cakes are done when edges are set and golden, the center does not jiggle, and a toothpick inserted in the center comes out clean.
12. Cool the cakes: Remove from oven and cool on a rack for 10-15 minutes. Loosen edges with a knife, invert cakes onto racks to cool completely. For faster cooling, place cakes in the freezer for 20 minutes.
13. Make frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup pure raw honey and beat until fluffy. Add 1 cup powdered sugar (do not mix yet), 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt. Stir the cornstarch into the powdered sugar slightly, then beat until incorporated. Gradually add remaining 3 and 1/2 cups powdered sugar, beating well until frosting is very fluffy (2-3 minutes), scraping the bowl periodically.
14. Adjust frosting consistency: Taste frosting and adjust for consistency if needed. If honey is thin, add more powdered sugar or up to one teaspoon more cornstarch to thicken as desired.
15. Assemble the cake: Place a small amount of frosting on your cake stand to prevent sliding. Position the first cake layer on the stand.
16. Frost between layers: Spread approximately 1 and 1/2 cups of frosting evenly over the top of the first layer, allowing some to cover the edges for easier later frosting.
17. Add second layer: Repeat spreading frosting on top as with the first layer.
18. Add final layer and frost: Place the last cake layer on top, spread all remaining frosting over the top and sides of the cake. Use an offset spatula to drag frosting down the cake sides, covering evenly.
19. Garnish and serve: Optionally sprinkle polenta around the cake edges for texture. Drizzle extra honey on top. Serve with vanilla ice cream or lightly sweetened whipped cream to balance the rich butteriness. Cut into small slices for best enjoyment.

Notes

• Use European-style butter like Kerry Gold for a higher fat content and richer flavor in both cake and frosting.
• Masa harina (corn flour) enhances the cornbread flavor with authentic texture and taste; Maseca brand is recommended.
• Ensure raw honey is not crystallized for smooth mixing and optimal sweetness.
• Prepping cake pans with parchment and greasing prevents sticking and helps release the layers cleanly.
• Freezing cakes briefly after baking helps speed cooling and makes frosting easier.
• Adjust frosting thickness by adding more powdered sugar or cornstarch if honey used is very thin.
• For best flavor balance, serve slices small as this is a butter-rich dessert.
• Polenta garnish is optional but adds a nice crunch and visual appeal.

Keywords: cornbread cake, honey cake, layered cake, whipped honey frosting, cornmeal cake, southern dessert, homemade cake