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Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 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 Cornbread Cake with Whipped Honey Buttercream Frosting is a delightful fusion of rustic cornbread flavors and sweet, creamy frosting. Moist and tender with a hint of honey, this layered cake combines the texture of masa harina and cornmeal with a rich honey buttercream, perfect for a special occasion or an elegant twist on traditional cornbread desserts.

Ingredients

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 (spooned and leveled, e.g. Maseca brand)
  • 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 with higher fat content)
  • 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)

Garnish and Serving

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

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 325°F. Trace three 9-inch cake pans on parchment paper, cut out circles, and place in bottoms of pans. Thoroughly grease pans and sides with nonstick spray.
  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 and beat for 2 minutes, scraping sides and bottom once.
  4. Add Honey: Add 2/3 cup raw honey and beat well until combined.
  5. Add Oil: Beat in 3/4 cup light olive oil. Set mixture aside.
  6. Whisk Eggs and Dairy: In a medium bowl, whisk 5 large eggs until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream, whisking until smooth. Set aside.
  7. Sift Dry Ingredients: Place fine mesh strainer over a 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. Sift and stir until all passes through.
  8. Add Cornmeal: Remove strainer and mix 1 and 1/2 cups cornmeal into the sifted flour mixture until combined.
  9. Combine Wet and Dry Mixtures: Alternate adding half the buttermilk mixture, then half the flour mixture to the butter mixture, beating after each addition. Repeat with remaining portions.
  10. Mix Until Combined: Stir only until the batter is well incorporated, scraping sides and bottom.
  11. Divide Batter: Evenly divide batter between the three prepared cake pans, ideally using a kitchen scale for accuracy.
  12. Bake: Bake at 325°F for 28-33 minutes, rotating pans once during baking. Cake is done when edges are set and golden, center does not jiggle, and a toothpick comes out clean.
  13. Cool Cakes: Remove cakes from oven and cool on a rack for 10-15 minutes. Loosen edges with a knife and invert cakes onto cooling rack. Optionally chill in freezer 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.
  15. Add Powdered Sugar and Cornstarch: Add 1 cup powdered sugar without mixing. Sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt over the sugar and lightly stir. Beat to combine.
  16. Add Remaining Powdered Sugar: Gradually beat in remaining 3 and 1/2 cups powdered sugar, beating thoroughly after each addition, until frosting is very fluffy. Scrape sides and bottom once or twice during beating.
  17. Adjust Frosting Consistency: Taste and assess consistency. Add more powdered sugar or a teaspoon of cornstarch if frosting is too thin.
  18. Assemble Cake: Spread a small amount of frosting on cake stand to secure bottom layer. Place first cake layer on stand.
  19. Layer Frosting: Spread about 1 and 1/2 cups frosting evenly over first layer, allowing some to hang over edges.
  20. Add Next Layers: Place second cake layer on top, repeat frosting. Add final cake layer and cover entire cake with remaining frosting, spreading frosting evenly on sides and top.
  21. Garnish and Serve: Sprinkle polenta around edges for texture (optional). Drizzle extra honey on edges. Serve with vanilla ice cream or whipped cream if desired. Enjoy small slices due to richness.

Notes

  • Use European-style butter like Kerry Gold for frosting because of its higher fat content which results in a creamier texture.
  • If your honey is thin, you may need to add more powdered sugar or cornstarch to the frosting to achieve proper consistency.
  • Sprinkling polenta on the edges adds a nice color contrast and a crunchy texture but is optional.
  • Using parchment paper cutouts helps easily remove the cakes from pans.
  • Freezing the cakes briefly after cooling speeds up the frosting process.
  • This cake pairs beautifully with vanilla ice cream or lightly sweetened whipped cream to balance the richness.
  • Measure flour and masa harina using spoon and level method to avoid overly dense cake.
  • Rotate pans once halfway through baking for even cooking.

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