Description
Cornbread lovers, meet your new favorite dessert! This Golden Cornbread Cake with Honey Butter Frosting takes the classic, slightly crumbly texture of cornbread and transforms it into a rich, moist, and indulgent three-layer cake. With the nutty depth of masa harina, the natural sweetness of honey, and a buttery, fluffy frosting, this cake is the perfect balance of sweet and savory. Whether for birthdays, holidays, or a unique twist on traditional desserts, this cornbread cake is a showstopper.
Ingredients
For the Cake
- 1 cup salted butter, softened
- 1 cup granulated sugar
- ⅓ cup pure raw honey
- ¼ cup vegetable oil (light olive oil recommended)
- 4 large eggs
- 1 cup buttermilk
- ½ cup full-fat sour cream
- 2 ½ cups all-purpose flour
- ¾ cup masa harina corn flour (Maseca)
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup yellow cornmeal
For the Honey Butter Frosting
- 1 cup European-style butter (such as Kerrygold), softened
- ⅓ cup pure raw honey
- 3 cups powdered sugar
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
For Garnishing
- Drizzle of honey
- Sprinkle of polenta (optional)
- Vanilla ice cream or whipped cream (optional)
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 325°F (165°C).
- Grease and line three 9-inch cake pans with parchment paper.
- In a large mixing bowl, cream butter, sugar, and honey together until light and fluffy.
- Mix in oil and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together buttermilk and sour cream until smooth.
- In another bowl, sift together flour, masa harina, salt, baking powder, and cornmeal.
- Alternately add the dry ingredients and buttermilk mixture to the butter mixture, stirring until fully combined.
2. Bake the Cake Layers
- Divide the batter evenly between the prepared cake pans.
- Bake for 28–33 minutes, rotating the pans halfway through, 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.
3. Make the Honey Butter Frosting
- In a mixing bowl, beat butter until smooth and creamy.
- Add honey, powdered sugar, cornstarch, and salt, whipping until fluffy and fully combined.
4. Assemble & Frost the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Repeat with the remaining layers, then frost the entire cake with the remaining honey butter frosting.
- Drizzle with honey and sprinkle with polenta for a rustic finish.
Notes
- For Extra Moisture: Use overripe bananas or applesauce as an alternative to part of the buttermilk.
- For a Deeper Flavor: Toast the cornmeal in a dry pan for 2–3 minutes before adding to the batter.
- For a Less Sweet Cake: Reduce the sugar to ¾ cup and increase the honey slightly.
- For a Gluten-Free Version: Swap the all-purpose flour with a gluten-free baking blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern