If you love the comforting taste of cornbread with a touch of sweetness and a creamy, dreamy finish, then this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is going to become your new favorite indulgence. Imagine tender, golden layers of cornbread infused with the subtle nuttiness of masa harina and the perfect balance of sweetness, all hugged together by a light, airy honey butter frosting that melts in your mouth. This cake is a delightful twist on traditional cornbread, transforming familiar flavors into a stunning, share-worthy dessert that’s as beautiful as it is delicious.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that work together beautifully to create bake-worthy magic. Each component plays an important role in the texture, flavor, or appearance, making this cake irresistibly moist and naturally sweet.
- Cornmeal: Adds a characteristic grainy texture and that classic cornbread flavor you love.
- Flour: Provides structure and softness, balancing the cornmeal’s texture perfectly.
- Masa harina: Introduces a nutty, slightly earthy undertone that elevates the cornbread layers.
- Sugar: Sweetens the batter without overpowering the natural corn flavor.
- Baking powder: Ensures your layers rise beautifully and remain light.
- Salt: Enhances all the flavors and balances out the sweetness.
- Unsalted butter: Adds richness and moisture for tender crumb.
- Oil: Keeps the cake moist and adds a subtle smoothness.
- Eggs: Bind everything together and contribute to the cake’s fluffy texture.
- Milk: Hydrates the dry ingredients and adds a creamy element.
- Raw honey: Imparts natural sweetness and a floral note to the cake and frosting.
- Powdered sugar: Key to that silky smooth frosting that’s never grainy.
- Cornstarch: Helps to keep the frosting thick but light.
- Vanilla extract: Brightens the frosting with warm, fragrant flavor.
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper. This simple prep ensures your cornbread cake layers will bake evenly and come out easily, maintaining their beautiful shape.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together cornmeal, flour, masa harina, sugar, baking powder, and salt. This dry mixture forms the flavorful base of your cake and ensures even distribution of leavening agents.
Step 3: Combine Wet Ingredients
In another bowl, beat together unsalted butter, oil, eggs, milk, and raw honey until smooth. This blend adds moisture, richness, and a natural sweetness that perfectly balances the dry mix.
Step 4: Bring Batter Together
Gently fold the wet ingredients into the dry mix, stirring just until everything is combined. Overmixing can make the cake tough, so keep it light and simple to ensure tender layers.
Step 5: Bake Your Cake Layers
Divide the batter evenly among your prepared pans. Pop them into the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely. Cooling is key before frosting or your layers might crumble.
Step 6: Make the Whipped Honey Butter Frosting
While the cakes are cooling, whip together unsalted butter, powdered sugar, cornstarch, raw honey, and vanilla extract until the frosting is light, fluffy, and spreadable. This frosting is where the magic happens—it’s airy with just the right amount of sweetness and a lovely honey aroma.
Step 7: Assemble the Cake
Place one cornbread layer on your serving plate and slather on a generous layer of frosting. Repeat with the second and third layers, then coat the top and sides with the remaining frosting. Smooth or swirl the frosting with a spatula—either way, it’ll look stunning and taste heavenly.
How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Garnishes
Topping your cake with a sprinkle of toasted corn kernels, a drizzle of extra honey, or even finely chopped toasted pecans adds a delightful crunch and a beautiful finishing touch that makes your presentation pop.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, herbal tea, or a refreshing glass of buttermilk. For brunch, serve alongside fresh berries or a fruit compote to balance the cake’s sweetness.
Creative Ways to Present
Try stacking mini versions of this cake in individual jars for a rustic yet elegant dessert or serve as slices on a wooden board with honeycomb pieces and fresh herbs like mint or thyme for a touch of whimsy and sophistication.
Make Ahead and Storage
Storing Leftovers
Store any leftover Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep it fresh and moist.
Freezing
You can freeze leftover unfrosted cake layers wrapped tightly in plastic wrap and foil for up to two months. Defrost completely before frosting. If freezing the whole assembled cake, make sure it’s well wrapped and thaw in the refrigerator overnight.
Reheating
For reheating, bring the cake to room temperature or warm slices gently in the microwave for about 15 seconds to revive that fresh-baked softness—perfect for enjoying a slice any time.
FAQs
Can I substitute regular butter for European butter in the frosting?
Absolutely! European butter has a higher fat content and richer flavor, but regular unsalted butter works just fine for a luscious, creamy frosting.
Is masa harina essential in this recipe?
Masa harina adds a unique, slightly nutty flavor and helps with the cake’s texture. You can omit it if needed, but the cake will have a more traditional cornbread taste.
Can I make this cake gluten-free?
This recipe isn’t gluten-free as written because of the flour, but you can try substituting a gluten-free flour blend with good results, just keep an eye on the batter consistency.
How do I prevent the frosting from becoming too sweet?
Using raw honey instead of plain sugar in the frosting naturally tones down the sweetness. Adjust powdered sugar amounts slightly to taste if you prefer it less sweet.
What’s the best way to ensure even cake layers?
Dividing your batter evenly with a kitchen scale or measuring cup and smoothing the tops before baking helps ensure your layers come out uniform in thickness and bake evenly.
Final Thoughts
This Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is a truly unique and delightful way to enjoy the flavors of cornbread in cake form. Whether you’re sharing it with family or surprising friends, it’s bound to make everyone smile with its comforting texture and irresistible honey-kissed frosting. Give this recipe a try—you might just find your new signature dessert that everyone will be asking for again and again!
Print
Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delightful twist on classic cornbread, transforming it into a moist, sweet cake perfect for dessert or special occasions. Combining the rustic texture of cornmeal and masa harina with a rich, fluffy honey-infused buttercream frosting, this recipe offers a unique blend of flavors and textures that will impress any crowd.
Ingredients
Cornbread Cake
- 1 cup cornmeal
- 1 cup flour
- ½ cup masa harina
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup oil
- 3 large eggs
- 1 cup milk
- 1 tablespoon raw honey
Whipped Honey Butter Frosting
- 1 cup unsalted butter (preferably European butter)
- 2 cups powdered sugar
- 1 tablespoon cornstarch
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper to ensure easy release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, masa harina, sugar, baking powder, and salt until well combined to establish an even distribution of leavening and flavors.
- Mix Wet Ingredients: In a separate bowl, beat together unsalted butter, oil, eggs, milk, and raw honey until the mixture is smooth and homogenous, ensuring proper moisture and sweetness.
- Combine Batter: Add the wet ingredients into the bowl of dry ingredients and gently mix until just combined, avoiding overmixing to keep the batter tender.
- Divide Batter: Evenly divide the batter among the three prepared cake pans to achieve uniform cake layers.
- Bake Layers: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set before transferring them onto wire racks to cool completely, which is essential for frosting application.
- Prepare Frosting: In a mixing bowl, beat together unsalted butter, powdered sugar, cornstarch, honey, and vanilla extract until the frosting is smooth, creamy, and fluffy.
- Assemble Cake: Once the cake layers are fully cooled, stack them by spreading a generous amount of frosting between each layer to create a moist, delicious filling.
- Frost Cake: Use the remaining frosting to cover the top and sides of the cake evenly, creating a beautiful and tasty finish ready to serve.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the buttercream from melting.
- Masa harina adds a subtle corn flavor and helps enhance texture; if unavailable, you can substitute with more cornmeal.
- Use European-style butter for frosting if possible, as it has a higher fat content and creamier texture.
- This cake pairs well with a light tea or coffee for an afternoon treat.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
