Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

I absolutely adore this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe because it brings together the rustic warmth of cornbread with an unexpectedly luxurious, silky honey buttercream. From the very first bite, you experience a tender crumb with a subtle sweetness and a hint of honey’s floral notes, all topped with the most heavenly frosting that just melts in your mouth. It’s a delightful treat that feels both comforting and special, perfect for sharing with friends and family or indulging in a moment of pure joy.

Why You'll Love This Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

What really makes this cake stand out to me is the unique combination of flavors and textures. The cornbread base is moist and tender, thanks to the mix of buttermilk, sour cream, and oil, which keeps it from drying out like traditional cornbread. I love the depth that the masa harina brings—it adds an authentic corn flavor that elevates the cake beyond the ordinary.

Another thing I appreciate is how surprisingly easy this recipe is to prepare considering its impressive appearance and richness. The steps flow naturally, and with just a few simple tools like a stand mixer and a good whisk, you’re on your way. I always find myself excited to bake this when I want something a bit different for dessert that still feels homey and inviting.

This cake is incredibly versatile. It’s perfect for holiday gatherings, weekend brunches, or even a casual afternoon tea. The honey buttercream frosting adds a sophisticated sweetness that pairs impeccably with the earthy corn flavors, making each slice something to savor. Honestly, once you try this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe, it becomes a go-to in my recipe rotation for celebrations and everyday happiness alike.

Ingredients You'll Need

This recipe calls for simple, easily accessible ingredients that come together to create such a memorable cake. Each element plays a special role, from the light olive oil contributing moistness without overpowering flavor, to the masa harina delivering that authentic corn depth, and the raw honey adding a natural, fragrant sweetness that shines through beautifully.

• Salted Butter: The softened butter adds rich creaminess and helps create a tender crumb in the cake.
• Granulated Sugar: Provides sweetness and helps with the structure and moisture retention in the cake.
• Pure Raw Honey: Adds a floral, natural sweetness that complements the cornbread's flavor perfectly.
• Vegetable Oil (Light Olive Oil): Keeps the cake moist without making it heavy or greasy.
• Large Eggs: Bind the ingredients together and contribute to the cake's fluffy texture.
• Buttermilk and Full Fat Sour Cream: Both add tanginess and richness, which balance the sweetness and enhance moisture.
• All-purpose Flour and Masa Harina Corn Flour: A combo that gives the cake structure while delivering that authentic corn flavor and delightful texture.
• Kosher Salt and Baking Powder: Essential for balancing flavors and helping the cake rise to a light, tender crumb.
• Cornmeal: Adds texture and a lovely crunch that’s signature to cornbread.
• Kerry Gold Irish Butter (for frosting): Known for its creamy, high-fat content, it makes the frosting ultra-fluffy and luscious.
• Powdered Sugar and Cornstarch (for frosting): Provide sweetness, smoothness, and the perfect fluffy consistency.

Directions

Step 1: Preheat your oven to 325 degrees F. Prepare three 9-inch cake pans by tracing circles on parchment paper, cutting them out, and placing them at the bottom of each pan. Spray all around inside the pans with nonstick spray to make sure nothing sticks.

Step 2: In a large bowl or stand mixer, beat ¾ cup softened butter until smooth. Add 2 and ⅓ cups granulated sugar and continue beating for about 2 minutes, scraping down the sides once halfway through to incorporate everything evenly.

Step 3: Pour in ⅔ cup of raw honey and beat well to combine. Then, add ¾ cup light olive oil and mix again until the batter is silky.

Step 4: In a separate medium bowl, whisk together 5 large eggs for about a minute until they are smooth and bubbly. Add 1 cup buttermilk and ½ cup full fat sour cream, whisking until smooth. Set aside.

Step 5: Sift together the dry ingredients by placing a fine mesh strainer over another medium bowl. Spoon and level 1 and ¼ cups all-purpose flour and ¾ cup masa harina corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir well as it sifts through.

Step 6: Remove the strainer and add 1 and ½ cups cornmeal to the sifted flour mixture. Stir until combined.

Step 7: Incorporate the wet and dry ingredients into the butter mixture alternately. Start with half the buttermilk mixture, stir, then add half the flour mixture, stirring after each addition. Repeat with the remaining wet and dry ingredients. Mix only until fully combined, scraping the bottom and sides of the bowl to ensure everything is incorporated.

Step 8: Divide the batter evenly between the three prepared pans. I like to use a kitchen scale to get even layers, but you can eyeball it as well.

Step 9: Bake the cakes at 325 degrees for 28-33 minutes, rotating the pans halfway through for even baking. They’re done when the edges are golden brown and set, the centers do not jiggle, and a toothpick inserted comes out clean or with only a few moist crumbs.

Step 10: Remove the cakes from the oven and let them cool in the pans for 10-15 minutes. Run a knife around the edges to loosen, then invert them onto a cooling rack. If you want to speed things up, pop the cakes in the freezer for about 20 minutes.

Step 11: For the frosting, beat 2 cups softened Kerry Gold butter until smooth. Add ¾ cup raw honey and beat until fluffy.

Step 12: Add 1 cup powdered sugar on top without mixing, plus 2 teaspoons cornstarch and ½ teaspoon kosher salt. Stir lightly into the sugar, then beat to combine. Gradually add the remaining 3 and ½ cups powdered sugar, beating until the frosting is very fluffy, about 2-3 minutes. Scrape the bowl sides and bottom periodically.

Step 13: Adjust the consistency by tasting the frosting: if it seems too thin due to the honey, add a bit more powdered sugar or a teaspoon more cornstarch until it holds a frosting-like texture.

Step 14: Assemble the cake by placing a small dollop of frosting on your cake stand to keep the cake steady. Place the first layer, spread about 1 and ½ cups of frosting evenly over it.

Step 15: Add the second cake layer and repeat the frosting process. Then top with the third layer and frost the top and sides of the entire cake, smoothing the edges with an offset spatula to cover completely.

Step 16: For a charming finishing touch, sprinkle polenta around the edges of the frosted cake for a bit of crunch and color. Drizzle extra honey over the top before serving. I often enjoy this cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to balance the butter-rich frosting. Just be sure to serve in small slices—you’ll find this cake irresistibly decadent!

Servings and Timing

This recipe yields a generous 24 servings, making it perfect for large gatherings or celebrations. Preparation takes about 20 minutes, while baking requires around 30 minutes. Don’t forget to factor in additional cooling time—about 15 minutes before removing from pans and at least 20 minutes to cool completely before frosting. Altogether, plan for roughly 1 hour from start to finish, allowing you to relax and enjoy the process without rushing.

How to Serve This Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

When I serve this cake, I love balancing its buttery richness by pairing it with something light and fresh on the side. A simple bowl of seasonal berries or a crisp green salad with a bright citrus vinaigrette works beautifully. I also find it pairs wonderfully with a scoop of vanilla ice cream or a cloud of lightly sweetened whipped cream, which cuts through the sweetness and richness of the honey buttercream.

For presentation, I usually slice the cake into modest wedges, since each bite is quite rich. I like to drizzle just a touch more honey over each slice to give an extra glossy finish that keeps guests coming back for seconds. Garnishing the edges with a sprinkle of polenta adds a rustic charm and a curious little crunch that never fails to impress.

When it comes to beverages, this cake partners nicely with a smooth, slightly sweet drink like a late harvest Riesling or a honey-infused cocktail, such as a bourbon-honey sour. Non-alcoholic options like sparkling water with lemon or a herbal chamomile tea also complement the flavors beautifully. I find this cake shines at holiday dinners, weekend brunches, or any cozy get-together where a dessert that feels thoughtful and unique is appreciated. Serve it at room temperature for the best flavor and texture — any colder and the buttercream can stiffen, any warmer and it gets too soft to cut nicely.

Variations

I love experimenting with this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe because it adapts so well! If you’re looking to tweak it, you could try substituting the all-purpose flour with a gluten-free blend to accommodate those with dietary restrictions. Just be sure the baking powder you use is gluten-free as well to maintain the cake’s lift.

For a dairy-free and vegan option, you can swap the butter in both the cake and frosting for a plant-based butter substitute, and replace the buttermilk and sour cream with unsweetened almond or oat milk mixed with a tablespoon of apple cider vinegar to mimic the tang. The honey in the frosting can be swapped for maple syrup or agave, though you might need to manage the frosting texture carefully as liquid ratios change.

Flavor-wise, I sometimes add a teaspoon of freshly grated orange zest into the cake batter for a citrusy brightness that pairs so well with the honey. You can also experiment by adding finely chopped toasted pecans or a sprinkle of cinnamon for warmth. For a twist on the cooking method, this batter would also work beautifully as cupcakes baked at 325 F for about 18-20 minutes, perfect for handheld treats at parties.

Storage and Reheating

Storing Leftovers

If you have leftovers, store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. Because of the high butter content in the frosting, refrigeration will firm it up but may dull the cake's flavor and texture slightly. If you refrigerate, bring slices to room temperature before serving for best results.

Freezing

This cake freezes wonderfully! Wrap each unfrosted cake layer tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 3 months. For the assembled cake, you can freeze it whole after frosting, but be sure to cover it well with plastic wrap and aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature before serving. It's best to add fresh frosting if possible after thawing to refresh the texture and flavor.

Reheating

I recommend avoiding microwaving frosting-heavy cakes, as this can cause the buttercream to separate or melt unevenly. Instead, if you want a warm slice, remove it from the fridge and let it sit at room temperature for about 30 minutes. For a gentle warmth, you can briefly warm a single slice in a 300-degree oven for 5-7 minutes, but watch carefully to avoid drying out the cake or melting the frosting excessively.

FAQs

Can I use regular cornmeal instead of masa harina for this recipe?

You can use all cornmeal, but I recommend including masa harina if possible because it provides a finer texture and a more authentic, slightly nutty corn flavor. Masa gives the cake a unique chewiness that regular cornmeal alone can’t quite match.

Is raw honey necessary, or can I use regular honey?

Raw honey has a more complex, floral character that really enhances the frosting and cake, but you can absolutely use regular honey if that’s what you have on hand. Just avoid using crystallized honey since it’s harder to mix smoothly into the batter and frosting.

Can I prepare this cake a day ahead of time?

Definitely! In fact, I find the flavors deepen if you make the cake layers a day in advance and then frost it on the day you plan to serve. Just store the unfrosted layers wrapped tightly and bring them to room temperature before assembling and frosting.

What is the best way to ensure even cake layers?

I highly recommend using a kitchen scale to divide the batter evenly among your pans. This little step makes a big difference in how professional and balanced your final cake looks and feels.

How do I fix frosting that’s too runny?

If your frosting feels too thin, add a bit more powdered sugar a tablespoon at a time until it thickens. You can also add a little more cornstarch—a teaspoon at a time—to stabilize it without making it overly sweet. Beat well after each addition to check consistency.

Conclusion

I'm so excited for you to try this Cornbread Cake with Whipped Honey Buttercream Frosting Recipe because it truly delivers a wonderful balance of rustic charm and elegant sweetness. It’s one of those recipes I love sharing with friends because it feels both comforting and a little bit luxurious. Whether for a special occasion or a cozy weekend treat, I know you’ll fall in love with it just like I have. Happy baking!

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