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Layered Cornbread Cake with Honey Butter Frosting

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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.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 2 cups European-style butter, softened (for frosting)
  • 3/4 cup raw honey (for frosting)
  • 4 1/2 cups powdered sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon kosher salt (for frosting)
  • 2 tablespoons polenta for garnish (optional)
  • Extra honey for drizzling (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

Instructions

  1. 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.
  2. In a large bowl, beat the softened butter until creamy. Add the granulated sugar and beat for about 2 minutes until light and fluffy.
  3. Add the honey and mix until incorporated. Pour in the vegetable oil and beat until smooth.
  4. In another bowl, whisk the eggs for about 1 minute until frothy. Add the buttermilk and sour cream and whisk until smooth.
  5. In a separate bowl, sift together the all-purpose flour, masa harina, salt, and baking powder. Stir in the cornmeal.
  6. 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.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28–33 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10–15 minutes, then transfer them to a wire rack to cool completely.
  10. To make the frosting, beat the softened butter until smooth and creamy. Add the honey and beat until fluffy.
  11. Add 1 cup powdered sugar with the cornstarch and salt, mixing until combined.
  12. Gradually add the remaining powdered sugar and beat until the frosting becomes thick and fluffy.
  13. Place the first cake layer on a serving plate and spread about 1 1/2 cups frosting evenly on top.
  14. Add the second layer and repeat with another layer of frosting.
  15. Place the final cake layer on top and spread the remaining frosting over the top and sides.
  16. 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.
  • Store covered to keep the cake moist.

Nutrition

Find it online: https://savorymomskitchen.com/layered-cornbread-cake-with-honey-butter-frosting/