There’s something truly comforting about a cake that combines the heartiness of cornbread with the sweetness of honey buttercream frosting. Cornbread Cake with Whipped Honey Buttercream Frosting is just that; it’s a cozy treat that families can enjoy together, whether it’s during a festive gathering or a quiet weekend at home. I remember baking this cake for my family during a chilly autumn afternoon, the aroma filling our home and inviting everyone to gather around the table. This cake is not only delicious but also quick to prepare, making it a perfect choice for busy bakers.
Why Make This Recipe
This delicious Cornbread Cake is perfect for various occasions, from holidays to weeknight dinners. The unique blend of flavors will pleasantly surprise your palate, making it a standout dessert. The honey buttercream provides a rich, luscious touch that perfectly complements the cake’s crumbly texture.
“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.
This cake is not only delightful to eat but also simple to make, making it a fantastic choice for baking with kids. Each bite is a combination of sweet and savory, evoking the warmth of family traditions.
How to Make Cornbread Cake with Whipped Honey Buttercream Frosting
Making this Cornbread Cake with Whipped Honey Buttercream Frosting is a straightforward process. You’ll start by preparing your cake pans and mixing the cake’s base ingredients. The butter and sugar get whipped until fluffy, followed by the addition of eggs, buttermilk, and sour cream for richness. The dry ingredients are carefully sifted together, ensuring a light cake that rises beautifully in the oven.
Once baked to golden perfection, the cakes cool down, giving way to the star of the show: the whipped honey buttercream frosting. This creamy concoction is whipped until fluffy and perfect for spreading between the layers and over the top of the cake. It’s a simple assembly process that results in a stunning dessert.
Ingredients
To create this delicious Cornbread Cake with Whipped Honey Buttercream Frosting, gather these items:
3/4 cup salted butter* (1 and 1/2 sticks, softened (use regular American butter)),
2 and 1/3 cups granulated sugar,
2/3 cup pure raw honey (make sure it’s not crystallized),
3/4 cup vegetable oil (I like to use light olive oil),
5 large eggs,
1 cup buttermilk**,
1/2 cup full-fat sour cream,
1 and 1/4 cups all-purpose flour (spooned and leveled),
3/4 cup masa harina corn flour (spooned and leveled; I use Maseca brand),
1 teaspoon kosher salt (or sea salt),
1 tablespoon baking powder,
1 and 1/2 cups cornmeal,
2 cups Kerry Gold Irish butter ((16 oz) softened (any European butter will do, it has a higher fat content)),
3/4 cup pure raw honey (make sure it’s not crystallized),
4 and 1/2 cups powdered sugar,
2 teaspoons cornstarch,
1/2 teaspoon kosher salt (or sea salt),
polenta (to sprinkle on the cake, totally optional),
extra honey (to drizzle on the frosted cake),
vanilla ice cream (or whipped cream).
*For a richer flavor, European butter is recommended.
**Buttermilk can be made by adding 1 tablespoon of vinegar to regular milk and letting it sit for a few minutes.
Directions
Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles. Place the paper in the bottom of each pan and grease them well with nonstick spray, covering all sides thoroughly.
In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth. Add in 2 and 1/3 cups granulated sugar and beat for about two minutes, stopping to scrape the sides. Mix in 2/3 cup raw honey and continue to beat well. Next, add 3/4 cup light olive oil and set the mixture aside.
In a separate medium bowl, whisk together 5 large eggs with 1 cup buttermilk and 1/2 cup full-fat sour cream until smooth. Set aside. In another bowl, place a fine mesh strainer over it and add 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Stir to sift the dry ingredients well, then stir in 1 and 1/2 cups cornmeal.
Combine the three mixtures by alternating the addition of the buttermilk blend and the dry ingredients to your wet mixture, mixing gently until fully incorporated. Be careful not to overmix.
Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 28-33 minutes, rotating the pans halfway through. The cakes are done when they are golden brown and a toothpick comes out clean from the center. After baking, let the cakes cool for about 10-15 minutes before loosening the sides with a knife and inverting them onto a cooling rack.
While the cakes cool, prepare the frosting by beating 2 cups of softened Kerry Gold butter until smooth. Add in 3/4 cup raw honey and mix until fluffy. Gradually incorporate 1 cup powdered sugar and 2 teaspoons cornstarch, followed by 1/2 teaspoon salt. Continue adding the remaining powdered sugar, mixing until you achieve a light and fluffy consistency.
Once the cakes have completely cooled, assemble: smear a bit of frosting on your cake stand to prevent the cake from sliding. Layer the cakes with frosting in between, covering the top and sides of the final layer with the remaining frosting. Optionally, sprinkle the edges with polenta for a fun look and drizzle honey over the top.
How to Serve Cornbread Cake with Whipped Honey Buttercream Frosting
This Cornbread Cake is versatile when it comes to serving. It’s fantastic on its own, but if you want to elevate it, serve it with a side of vanilla ice cream or a dollop of fresh whipped cream. The cake’s rich, buttery flavor pairs beautifully with these creamy textures, providing a delightful contrast.
Cut the cake into small slices, as its richness means a little goes a long way. This makes it perfect for gatherings, allowing everyone to indulge without overdoing it. You could even serve it alongside a warm cup of coffee or tea for a cozy afternoon treat.
How to Store
To keep your Cornbread Cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you wish to extend its life, you can refrigerate it for up to a week. The cake can also be frozen for up to 2 months; just make sure to wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.
When reheating, place individual slices in the microwave for a few seconds to warm them, or enjoy them cold straight from the fridge.
Tips to Make
For the best results, use room temperature ingredients. This helps ensure everything mixes together smoothly, creating a tender cake. When whipping the butter for the frosting, be sure it’s softened but not melted for the fluffiest texture.
Sifting your dry ingredients prevents clumps and creates a lighter cake. Use a kitchen scale for precise measurements if you have one, especially when dividing the batter between layers for even baking.
Variations
Have fun with this recipe by adding your own twists! Try mixing in a cup of fresh corn or diced jalapeños to the cake batter for a savory kick that balances beautifully with the sweet frosting.
If you want to make it dairy-free, you can replace the buttermilk with a non-dairy alternative, like almond or oat milk, and use dairy-free butter for the frosting. Consider adding spices too, such as cinnamon or nutmeg, for a warm flavor boost that pairs well with the cake.
FAQs
What can I substitute for buttermilk?
You can create a DIY buttermilk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Can I use regular honey instead of raw honey?
Yes, you can use any honey that you have on hand; just make sure it’s not crystallized for the best results.
How do I know when the cake is done?
The cake is ready when the edges are golden brown, the center is set without any jiggle, and a toothpick comes out clean from the center.
Can I make this cake in advance?
Absolutely! You can bake the cake a day before serving, store it properly, and frost it right before you’re ready to enjoy.
For More Recipe Inspiration
If you loved this cornbread cake, you’ll definitely want to check out our Protein Muffins and our delightful Smash Cake. Each recipe offers something sweet and satisfying for your family gatherings.
Feel free to visit our Pinterest page for more cozy baking inspiration!