Why You’ll Love This Recipe
- Unique Flavor: A blend of classic cornbread and cake, making it a delicious hybrid.
- Moist and Buttery: The combination of butter, oil, and honey keeps it ultra-moist.
- Perfectly Sweet: Sweetened with honey for a rich and natural sweetness.
- Crowd-Pleaser: Great for birthdays, holidays, or any time you want a show-stopping dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup masa harina (corn flour)
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup honey
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
For the Whipped Honey Butter Frosting:
- 1 cup unsalted European-style butter, softened
- 3 cups powdered sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch
Directions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, masa harina, cornmeal, baking powder, and salt.
- In a large mixing bowl, beat the butter, sugar, and honey until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the honey, vanilla, heavy cream, and cornstarch, beating until light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting over it.
- Repeat with the remaining layers.
- Frost the outside of the cake with the remaining frosting.
- Optional: Drizzle extra honey over the top or garnish with cornmeal crumbles.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Spiced Cornbread Cake: Add cinnamon and nutmeg for a warm, cozy flavor.
- Nutty Addition: Mix in chopped pecans or walnuts for added crunch.
- Fruit-Topped: Serve with fresh berries or caramelized apples for extra sweetness.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual cake layers in plastic wrap and freeze for up to 2 months.
- Reheating: Let refrigerated cake sit at room temperature for 30 minutes before serving.
FAQs
Can I use regular cornmeal instead of masa harina?
Yes, but masa harina adds a unique texture and slight tang from the lime treatment.
How do I prevent my cake from being too dry?
Make sure to measure flour correctly and don’t overbake. The buttermilk and oil help keep it moist.
Can I use a different frosting?
Absolutely! Cream cheese frosting or vanilla buttercream would also pair well.
Can I make this cake ahead of time?
Yes, you can bake the layers in advance and freeze them until ready to frost.
What’s the best honey to use?
Raw honey adds the best flavor, but any high-quality honey works.
Can I bake this in a single pan instead of layers?
Yes, but you may need to adjust the baking time to ensure even cooking.
How do I make the frosting less sweet?
Reduce the powdered sugar slightly and increase the butter for a more buttery taste.
Can I use margarine instead of butter?
Butter provides the best flavor, but margarine can be used in a pinch.
What’s the best way to serve this cake?
It’s delicious on its own, but adding a drizzle of honey or a dollop of whipped cream enhances it.
Can I add a crunch element to the cake?
Yes! Toasted nuts or crushed graham crackers sprinkled on top add a nice texture.
Conclusion
This Layered Cornbread Cake with Whipped Honey Butter Frosting is the perfect balance of classic cornbread and sweet cake. With its moist texture, rich honey flavor, and smooth butter frosting, it’s a standout dessert that will impress at any gathering. Whether for a birthday, holiday, or just a treat-yourself moment, this cake is guaranteed to be a hit!
Layered Cornbread Cake with Whipped Honey Butter Frosting
This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delightful fusion of classic cornbread and cake. Moist and buttery with a natural sweetness from honey, this cake is layered with a rich, creamy honey butter frosting, creating a perfect dessert for any occasion. Whether it’s a special celebration or a treat-yourself moment, this indulgent dessert is sure to impress your guests and satisfy your sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup masa harina (corn flour)
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup honey
- 4 large eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
For the Whipped Honey Butter Frosting:
- 1 cup unsalted European-style butter, softened
- 3 cups powdered sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch
Instructions
-
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, masa harina, cornmeal, baking powder, and salt.
- In a large mixing bowl, beat the butter, sugar, and honey until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Make the Frosting:
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the honey, vanilla, heavy cream, and cornstarch, beating until light and fluffy.
-
Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting over it.
- Repeat with the remaining layers.
- Frost the outside of the cake with the remaining frosting.
- Optional: Drizzle extra honey over the top or garnish with cornmeal crumbles.
Notes
- For a spiced flavor, add cinnamon and nutmeg to the batter.
- To add crunch, sprinkle toasted pecans or walnuts on top.
- Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version
