This layered cornbread cake blends the comforting flavor of classic cornbread with the soft texture of a traditional cake. Each moist layer is infused with honey and cornmeal, creating a slightly rustic crumb with rich sweetness. The cake is stacked with a creamy honey butter frosting that tastes like whipped honey butter, making every bite rich, buttery, and lightly sweet. It’s a dessert that feels both homey and indulgent at the same time.
Why You’ll Love This Recipe
This cake combines two beloved favorites: sweet cornbread and fluffy cake. The result is a unique dessert that stands out from traditional cakes.
First, the cake layers are incredibly moist thanks to the combination of butter, oil, sour cream, and buttermilk. These ingredients ensure a tender crumb that stays soft for days.
Second, the honey flavor appears in both the cake and frosting. This creates a balanced sweetness that tastes warm and natural rather than overly sugary.
Another reason to love this recipe is the texture. Cornmeal and masa harina provide a gentle graininess that gives the cake a rustic cornbread character while still remaining light and fluffy.
Finally, the honey butter frosting is rich, creamy, and buttery without being overly sweet. The cornstarch helps thicken the frosting while keeping the flavor balanced.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
3/4 cup salted butter, softened
2 1/3 cups granulated sugar
2/3 cup pure raw honey
3/4 cup vegetable oil or light olive oil
5 large eggs
1 cup buttermilk
1/2 cup full-fat sour cream
1 1/4 cups all-purpose flour
3/4 cup masa harina corn flour
1 teaspoon kosher salt
1 tablespoon baking powder
1 1/2 cups yellow cornmeal
For the honey butter frosting
2 cups European-style butter, softened
3/4 cup raw honey
4 1/2 cups powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt
Optional for serving
2 tablespoons polenta for garnish
extra honey for drizzling
vanilla ice cream or whipped cream
Directions
Preheat the oven to 325°F (165°C). Line the bottoms of three 9-inch round cake pans with parchment paper and grease the pans thoroughly with nonstick spray.
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and beat for about 2 minutes until the mixture becomes light and fluffy.
Add the honey and mix well until fully incorporated. Pour in the vegetable oil and beat until smooth. Set this mixture aside.
In a separate bowl, whisk the eggs for about one minute until frothy. Add the buttermilk and sour cream and whisk until smooth.
In another bowl, sift together the all-purpose flour, masa harina, salt, and baking powder. Stir in the cornmeal.
Gradually combine the mixtures by alternating the liquid ingredients and the dry ingredients into the butter mixture. Begin with half of the liquid mixture, mix gently, then add half of the flour mixture. Repeat with the remaining liquid and dry ingredients. Mix just until combined.
Divide the batter evenly among the prepared cake pans.
Bake for 28 to 33 minutes, rotating the pans halfway through baking. The cakes are ready when the edges are golden and a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 to 15 minutes. Carefully turn them out onto a cooling rack and allow them to cool completely.
To prepare the frosting, beat the softened butter in a large bowl until smooth and creamy. Add the honey and beat until the mixture becomes fluffy.
Add 1 cup powdered sugar along with the cornstarch and salt. Beat until combined. Gradually add the remaining powdered sugar while mixing until the frosting becomes thick and fluffy.
To assemble the cake, place the first cake layer on a serving plate. Spread about 1 1/2 cups of frosting evenly across the top.
Place the second cake layer on top and repeat with another layer of frosting.
Add the final cake layer and spread the remaining frosting over the top and sides of the cake until fully covered.
Drizzle honey over the top and sprinkle a small amount of polenta around the edges if desired. Serve with vanilla ice cream or whipped cream.
Honey Cornbread Cupcakes
Divide the batter into cupcake liners, filling them about two-thirds full. Bake at 350°F for 18–22 minutes and frost with honey butter frosting.
Lemon Honey Cornbread Cake
Add 2 teaspoons of lemon zest to the batter and 1 teaspoon of lemon zest to the frosting for a fresh citrus flavor.
Maple Cornbread Cake
Replace half of the honey in the frosting with pure maple syrup for a deeper sweetness.
Berry Cornbread Cake
Add 1 cup of fresh blueberries or raspberries to the batter for a fruity twist.
Nutty Honey Cornbread Cake
Fold 3/4 cup chopped toasted pecans or walnuts into the batter for added texture and flavor.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. A cake stand with a lid or an airtight container works best to keep the cake moist.
For longer storage, refrigerate the cake for up to 5 days. Allow slices to sit at room temperature for about 20 minutes before serving so the frosting softens.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and place inside a freezer bag. Freeze for up to 3 months.
To thaw, unwrap the cake and let it sit at room temperature until fully softened.
FAQs
What is cornbread cake?
Cornbread cake is a dessert that combines traditional cornbread ingredients like cornmeal with cake ingredients such as sugar, butter, and eggs. The result is a soft, sweet cake with a subtle corn flavor.
What does masa harina do in the cake?
Masa harina adds extra corn flavor and a unique texture. It also gives the cake a slightly richer taste compared to using cornmeal alone.
Can I use regular honey instead of raw honey?
Yes. Regular honey works perfectly well if raw honey is not available.
Can I make this cake with only two layers?
Yes. Divide the batter between two pans and increase the baking time slightly until the centers are fully baked.
Why does the frosting contain cornstarch?
Cornstarch helps thicken the frosting without adding extra powdered sugar, keeping the frosting buttery instead of overly sweet.
Can I make this cake ahead of time?
Yes. The cake layers can be baked a day in advance and stored wrapped at room temperature until ready to assemble.
Can I freeze the cake layers?
Yes. Wrap the cooled layers tightly in plastic wrap and freeze for up to 2 months.
What can I substitute for buttermilk?
You can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Is this cake very sweet?
The cake has balanced sweetness because the honey adds flavor while the cornmeal keeps it from tasting overly sugary.
What should I serve with cornbread cake?
This cake pairs wonderfully with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of warm honey.
Conclusion
Layered cornbread cake with honey butter frosting is a creative dessert that blends the comforting taste of cornbread with the richness of a classic cake. Moist honey-infused layers paired with creamy honey butter frosting create a dessert that is both rustic and elegant. Whether served for celebrations or simply enjoyed with family, this cake delivers a unique flavor and unforgettable texture in every slice.
Layered Cornbread Cake with Honey Butter Frosting is a moist, rustic dessert that combines the comforting flavor of sweet cornbread with the soft texture of a layered cake. Infused with honey and cornmeal and finished with a creamy honey butter frosting, it delivers a rich, buttery sweetness with a tender crumb.
Vanilla ice cream or whipped cream for serving (optional)
Instructions
Preheat the oven to 325°F (165°C). Line the bottoms of three 9-inch round cake pans with parchment paper and grease the pans.
In a large bowl, beat the softened butter until creamy. Add the granulated sugar and beat for about 2 minutes until light and fluffy.
Add the honey and mix until incorporated. Pour in the vegetable oil and beat until smooth.
In another bowl, whisk the eggs for about 1 minute until frothy. Add the buttermilk and sour cream and whisk until smooth.
In a separate bowl, sift together the all-purpose flour, masa harina, salt, and baking powder. Stir in the cornmeal.
Gradually combine the mixtures by alternating the liquid ingredients and dry ingredients into the butter mixture. Begin with half the liquid mixture, then half the flour mixture, and repeat. Mix just until combined.
Divide the batter evenly among the prepared cake pans.
Bake for 28–33 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter until smooth and creamy. Add the honey and beat until fluffy.
Add 1 cup powdered sugar with the cornstarch and salt, mixing until combined.
Gradually add the remaining powdered sugar and beat until the frosting becomes thick and fluffy.
Place the first cake layer on a serving plate and spread about 1 1/2 cups frosting evenly on top.
Add the second layer and repeat with another layer of frosting.
Place the final cake layer on top and spread the remaining frosting over the top and sides.
Drizzle honey over the cake and sprinkle polenta for garnish if desired. Serve with vanilla ice cream or whipped cream.
Notes
Masa harina enhances the corn flavor and adds a unique texture.
Avoid overmixing the batter to keep the cake tender.
Ensure cake layers are fully cooled before frosting.
The frosting may be slightly softer due to the honey content.
