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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide Batter: Evenly divide the batter among the three prepared cake pans to achieve uniform cake layers.
  6. Bake Layers: Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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