Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Description

This Easy Cornbread Cake with Whipped Honey Buttercream Frosting Delight is a rich, moist, and buttery cake combining the rustic flavors of cornmeal and masa harina with a smooth, fluffy honey-sweetened buttercream. Perfect for gatherings, this unique cake blends the sweet and slightly savory flavors of cornbread with the indulgent sweetness of honey buttercream frosting, topped with a delightful crunch from polenta and a drizzle of honey.

Ingredients

Cake Ingredients

  • 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 recommended)
  • 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
  • 1 tablespoon baking powder
  • 1 and 1/2 cups cornmeal

Honey Buttercream Frosting Ingredients

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

Garnishes and Serving Suggestions

  • Polenta for sprinkling on edges (optional)
  • Extra honey for drizzling
  • Vanilla ice cream or whipped cream (optional, for serving)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F. Trace three 9-inch cake pans on parchment paper and cut out the circles to line the bottom of each pan. Grease the pans thoroughly with nonstick spray, including the sides.
  2. Beat Butter: In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth.
  3. Add Sugar: Add 2 and 1/3 cups granulated sugar to the butter and beat for 2 minutes, scraping down the sides and bottom once.
  4. Incorporate Honey: Add 2/3 cup pure raw honey and beat well to combine thoroughly.
  5. Mix in Oil: Beat in 3/4 cup light olive oil, then set the mixture aside for now.
  6. Prepare Egg Mixture: In a medium bowl or large measuring cup, whisk 5 large eggs for at least one minute until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream and whisk together until smooth. Set aside.
  7. Sift Dry Ingredients: Place a fine mesh strainer over another medium bowl. Spoon and level 1 and 1/4 cups all-purpose flour and 3/4 cup masa harina corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir to sift all ingredients into the bowl.
  8. Add Cornmeal: Remove the strainer and stir 1 and 1/2 cups cornmeal into the sifted flour mixture until well combined.
  9. Combine Wet and Dry: Alternate adding the egg-buttermilk mixture and the flour-cornmeal mixture to the butter mix, starting and ending with the liquids. Beat after each addition just until combined.
  10. Mix Batter: Mix only until everything is combined, scraping the bowl sides and bottom to incorporate all ingredients.
  11. Divide Batter: Evenly divide the batter between the three prepared pans, using a kitchen scale for equal portions if desired.
  12. Bake Cakes: Bake in preheated oven at 325°F for 28-33 minutes, rotating pans once halfway through baking. The cakes are done when edges are set and golden, the center is not jiggly, and a toothpick inserted comes out clean.
  13. Cool Cakes: Remove cakes from oven and cool on a rack for 10-15 minutes. Loosen edges with a knife, invert cakes onto cooling racks, and let cool completely. Optionally freeze cakes for 20 minutes to speed cooling.
  14. Make Frosting: Beat 2 cups softened Kerry Gold butter until smooth. Add 3/4 cup raw honey and beat until fluffy. Add 1 cup powdered sugar, but do not mix yet. Sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt over the sugar, stir lightly, then beat until combined. Gradually add remaining 3 and 1/2 cups powdered sugar, beating until frosting is very fluffy (2-3 minutes), scraping sides and bottom occasionally.
  15. Adjust Frosting Consistency: Taste and assess frosting. If it is too thin, add extra powdered sugar or a teaspoon of cornstarch to thicken to desired consistency.
  16. Assemble Cake - Layer 1: Spread a little frosting on cake stand to stabilize the cake. Place first cake on the stand, spread about 1 and 1/2 cups frosting evenly over top, extending slightly over edges.
  17. Layer 2: Place second cake on top and repeat spreading frosting evenly.
  18. Layer 3: Add final cake layer. Spread all remaining frosting on top and work some over the edges, covering sides evenly.
  19. Garnish and Serve: Optionally sprinkle edges with polenta for color and crunch. Drizzle edges with honey. Serve slices with vanilla ice cream or whipped cream to balance richness. Cut small slices due to richness.

Notes

  • Use non-crystallized pure raw honey for best frosting texture and flavor.
  • Light olive oil is recommended for mild flavor; you can use other vegetable oils if preferred.
  • European-style butter like Kerry Gold has higher fat content for richer frosting.
  • Freezing the cakes briefly after baking helps speed up the cooling process before frosting.
  • Polenta garnish is optional but adds a pleasing crunch and visual appeal.
  • Small slices are ideal because the cake is very rich and butter-forward.

Find it online: https://suerecipe.com/cornbread-cake-with-whipped-honey-buttercream-frosting-recipe-2/