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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/cornbread-cake-with-whipped-honey-recipe/