When the mood strikes for a delightful treat, there’s nothing quite like the comfort of a homemade cake. Imagine the sweet scent of fresh cornmeal dancing through your kitchen as you whip together a dreamy Layered Cornbread Cake with Whipped Honey Butter Frosting. This gem isn’t just a classic dessert; it’s a celebration of flavor and texture that brings warmth to any gathering.
Recently, I had friends over after a long week, and I wanted to create something that would impress without keeping me chained to the kitchen. Enter this easy-to-make, show-stopping cake! With layers that are moist and fluffy, each bite is complemented by the luscious honey butter frosting that brings an irresistible sweetness. It’s the perfect antidote to the fast food fatigue that many of us feel, inviting a return to the joy of hearty, home-cooked goodness. So, let’s dive into this recipe that blends simplicity and flavor for a sensational addition to your dessert repertoire!
Why will you love this Layered Cornbread Cake with Whipped Honey Butter Frosting?
Deliciously Unique: This cake combines the comforting flavors of cornbread with a sweet honey butter frosting, creating a delightful twist on a classic dessert.
Easy Prep: The straightforward recipe involves simple steps, ensuring even novice bakers can achieve impressive results without any hassle.
Versatile Treat: Perfect for any occasion, from celebrations to casual get-togethers, this cake is sure to be a crowd-pleaser that leaves everyone requesting seconds.
Moist and Fluffy: Experience the satisfying texture of each layer, which remains moist and fluffy thanks to buttermilk and sour cream, keeping your taste buds delighted.
Time-Saving: With a cook time of just 28–33 minutes, you can whip up this masterpiece quickly and easily, freeing up more time to enjoy with friends and family!
Serve with Style: It pairs beautifully with vanilla ice cream or a drizzle of extra honey, enhancing each slice’s flavor and making it even more indulgent!
Layered Cornbread Cake Ingredients
• Get ready to whip up this delightful Layered Cornbread Cake with Whipped Honey Butter Frosting!
For the Cake
- Salted butter – 3/4 cup, softened for a rich flavor that enhances the cake’s moisture.
- Granulated sugar – 2 and 1/3 cups to sweeten the batter perfectly.
- Pure raw honey – 2/3 cup adds natural sweetness and a hint of floral flavor.
- Vegetable oil – 3/4 cup keeps the cake moist and tender.
- Large eggs – 5 provide structure and richness to the cake.
- Buttermilk – 1 cup contributes to the cake’s fluffiness and tang.
- Full-fat sour cream – 1/2 cup adds creaminess and extra moisture.
- All-purpose flour – 1 and 1/4 cups gives the cake its desired texture.
- Masa harina corn flour – 3/4 cup enhances the cornbread taste for a unique flavor.
- Kosher salt – 1 teaspoon balances the sweetness and enhances flavor.
- Baking powder – 1 tablespoon helps the cake rise beautifully.
- Cornmeal – 1 and 1/2 cups lends that distinctive cornbread flavor and texture.
For the Frosting
- Kerry Gold Irish butter – 2 cups, softened creates a deliciously creamy and flavor-packed frosting.
- Pure raw honey – 3/4 cup for that delightful honey sweetness.
- Powdered sugar – 4 and 1/2 cups thickens the frosting to a perfect consistency.
- Cornstarch – 2 teaspoons helps stabilize the frosting for easy spreading.
- Kosher salt – 1/2 teaspoon enhances all the flavors.
- Polenta – for optional sprinkling on the cake adds a rustic decoration.
- Extra honey – to drizzle over the frosted cake for an extra touch of sweetness.
- Vanilla ice cream or whipped cream – a perfect pairing to make each slice truly indulgent!
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting
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Preheat your oven to 325°F. Prepare three 9-inch cake pans by tracing and cutting circles of parchment paper and greasing with nonstick spray for a simple release after baking.
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Beat 3/4 cup softened butter in a large bowl until smooth. This creates a creamy base that will help your cake stay moist and fluffy.
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Add 2 and 1/3 cups granulated sugar and mix for 2 minutes. Scrape the sides and bottom of the bowl to ensure everything is beautifully combined for optimal sweetness.
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Stir in 2/3 cup raw honey, beating well until it’s fully mixed in, which infuses a lovely floral flavor throughout the batter.
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Pour in 3/4 cup vegetable oil and set this mixture aside. This addition provides necessary moisture, ensuring your cake won’t be dry.
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Whisk together 5 large eggs in a medium bowl until smooth. Combine with 1 cup buttermilk and 1/2 cup sour cream, mixing until well blended for added creaminess.
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Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder in another medium bowl. This step ensures even distribution of your dry ingredients.
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Incorporate 1 and 1/2 cups cornmeal into the flour mixture, enhancing the cake with that classic cornbread flavor you’ll love.
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Combine the wet mixture with the flour mixture, alternating between them and mixing until well combined. This keeps the batter smooth and consistent.
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Divide the batter evenly among the prepared pans. Aim for equal amounts to ensure uniform layers that will stack beautifully.
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Bake at 325°F for approximately 28-33 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
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Cool the cakes in their pans for 10-15 minutes, then invert onto a cooling rack to let them cool completely. This cooling time is crucial for the texture.
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For the frosting, beat 2 cups softened Kerry Gold butter in a mixing bowl until smooth. This will create a rich and creamy base for your frosting.
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Mix in 3/4 cup honey, whipping until fluffy. This delightful combination adds a wonderful sweetness to complement the cake.
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Gradually incorporate 1 cup powdered sugar, adding 2 teaspoons cornstarch and 1/2 teaspoon kosher salt. Mix until incorporated and continue adding the remaining 3 and 1/2 cups powdered sugar until fluffy.
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Assemble your masterpiece by layering frosting between each cake layer and on the top and sides of the cake, making sure every bite is decadent.
Optional: Sprinkle with polenta and drizzle with extra honey for an enticing finish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Layered Cornbread Cake with Whipped Honey Butter Frosting
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days. Enjoy the flavors fresh and delightful!
Fridge: If you prefer to extend freshness, store the cake in the fridge for up to 5 days. Just ensure it’s well-wrapped, as the frosting can become firmer when chilled.
Freezer: Freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to 3 months. When ready to serve, thaw overnight in the fridge before frosting and assembling.
Reheating: If you have leftovers, gently warm individual slices in the microwave for about 15-20 seconds to bring back that cozy, freshly-baked taste of your delicious Layered Cornbread Cake.
Make Ahead Options
These Layered Cornbread Cake with Whipped Honey Butter Frosting are perfect for busy home cooks looking to save time without sacrificing taste! You can prepare the cake layers up to 3 days in advance; simply wrap them tightly in plastic wrap and refrigerate to maintain their moisture and flavor. The honey butter frosting can also be made ahead and stored in an airtight container in the refrigerator for up to 24 hours. When ready to assemble, just let the frosting sit at room temperature for about 30 minutes to soften, then layer it between the cooled cake layers, frost the top and sides, and adorn with polenta and honey for a delightful finish. Enjoy restaurant-quality results with minimal effort!
What to Serve with Layered Cornbread Cake with Whipped Honey Butter Frosting?
Indulging in a slice of this delicious cake invites a moment of joy, so why not create a full experience around it?
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Vanilla Ice Cream: The creamy sweetness perfectly balances the cake’s texture, creating a delightful contrast that’s simply irresistible.
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Fresh Berries: Juicy strawberries or blueberries add a vibrant pop of color and a refreshing burst of flavor, enhancing every bite.
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Honey Drizzle: Additional honey over the frosting amplifies that natural sweetness, making each slice even more decadent and delightful.
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Whipped Cream: A cloud of light whipped cream adds an airy contrast and a touch of elegance that will impress your guests.
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Pecans or Walnuts: Chopped nuts provide a lovely crunch and earthy flavor that complements the sweet elements of the cake beautifully. They also introduce a heartiness that invites more savoring.
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Mint Tea: A warm cup of mint tea refreshes the palate and pairs well with the cake’s sweetness, creating a cozy, inviting atmosphere.
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Dark Chocolate Drizzle: For those who crave a richer experience, a drizzle of dark chocolate elevates the dessert with sumptuous layers of flavor that’s hard to resist.
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Lemonade: A tall glass of refreshing lemonade cuts through the sweetness, offering a delightful contrast that invigorates the taste buds.
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Coffee: A hot cup of coffee is the perfect accompaniment, as its slight bitterness pairs wonderfully with the cake’s sweet honey frosting, creating a harmonious balance.
Expert Tips for Layered Cornbread Cake
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Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature. This helps create a smooth batter for your Layered Cornbread Cake with Whipped Honey Butter Frosting.
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Measuring Flour: Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag to prevent compacting, which could lead to a dense cake.
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Don’t Overmix: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough texture; we want that moist and fluffy result!
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Proper Cooling: Allow your cakes to cool in the pans before inverting onto a rack. This prevents breakage and helps maintain the cake’s structure.
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Frost When Cool: Make sure your cake layers are completely cool before frosting. This prevents the delicious honey butter frosting from melting away into a gooey mess.
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Garnish Wisely: If using polenta for garnish, keep it light. Too much can overpower the sweetness of the frosting, so a sprinkle is perfect to add texture and visual appeal!
Layered Cornbread Cake Variations
Customize your Layered Cornbread Cake with Whipped Honey Butter Frosting to match your taste and dietary needs with these delightful options!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a wonderful texture that everyone can enjoy.
- Honey Alternatives: Use maple syrup instead of honey for a unique flavor twist that’s equally delicious. Its warm notes will elevate the cake!
- Dairy-Free: Replace buttermilk and sour cream with almond milk and vegan yogurt for a lighter version without sacrificing creaminess.
- Flavor Boost: Add vanilla extract or almond extract to the cake batter for an aromatic enhancement that leaves a beautiful fragrance in the air.
- Citrus Zest: Incorporate orange or lemon zest into the batter for a refreshing, zesty twist that brightens up each bite. Just a teaspoon goes a long way!
- Nutty Crunch: Fold in chopped nuts like pecans or walnuts into the batter for added texture and a nutty flavor that complements the sweetness.
- Spicy Kick: Mix in a teaspoon of cayenne pepper or chili powder for a warm, spicy flavor that beautifully contrasts with the sweetness of the honey butter.
- Fruity Fusion: Layer fresh berries such as strawberries or blueberries between the cake layers for a fruity surprise and a pop of color.
Dive into these variations and make this cake truly yours, creating cherished moments around the table!
Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe FAQs
How do I select the best cornmeal for my cake?
Absolutely! When choosing cornmeal, look for a finely ground variety. You want a product that feels soft to the touch, and avoid any packages with dark spots or signs of moisture. Opt for yellow cornmeal for a warmer, richer flavor that complements the overall sweetness of your Layered Cornbread Cake with Whipped Honey Butter Frosting.
What’s the best way to store my layered cake?
Very good question! For room temperature storage, keep your cake in an airtight container for up to 3 days. If you wish to keep it longer, refrigerate it for up to 5 days wrapped tightly. Just remember that chilling can firm up the frosting, so let it sit at room temperature for a bit before serving.
Can I freeze layers of the cake?
Of course! To freeze your un-frosted cake layers, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw them overnight in the fridge before frosting and assembling them. This method keeps the layers moist and ready for a delicious honey butter topping!
I’m having trouble getting my cake to rise. What could be the issue?
No worries—I’ve got you! The most common reason for a dense cake is old baking powder. Check the expiration date on yours to ensure it’s still active. Additionally, make sure you’re using the right measurement; leveling off the flour with a knife instead of scooping it directly can prevent too much flour from weighing your cake down. Following the mixing instructions closely is also key; don’t overmix that batter!
Are there any allergy considerations I should keep in mind?
Definitely! This cake contains common allergens such as eggs, dairy (buttermilk, sour cream, and butter), and gluten (flour). If you’re making this for guests, consider alternative ingredients like almond milk or coconut yogurt for dairy-free options, using gluten-free flour blends for a gluten-free cake, or experimenting with flax eggs for an egg substitute. Always make sure to confirm the preferences and allergies of those you’re serving!
How long will the frosting keep when stored?
Great question! The whipped honey butter frosting can be stored separately in the fridge for up to a week in an airtight container. Before using, just give it a quick whip to restore its fluffy texture. It’s perfect for topping off any leftover cake or even adding to fresh muffins!
Decadent Layered Cornbread Cake with Whipped Honey Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Prepare three 9-inch cake pans by tracing and cutting circles of parchment paper and greasing with nonstick spray for a simple release after baking.
- Beat 3/4 cup softened butter in a large bowl until smooth.
- Add 2 and 1/3 cups granulated sugar and mix for 2 minutes.
- Stir in 2/3 cup raw honey, beating well until it’s fully mixed in.
- Pour in 3/4 cup vegetable oil and set this mixture aside.
- Whisk together 5 large eggs in a medium bowl until smooth. Combine with 1 cup buttermilk and 1/2 cup sour cream, mixing until well blended.
- Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
- Incorporate 1 and 1/2 cups cornmeal into the flour mixture.
- Combine the wet mixture with the flour mixture, alternating between them and mixing until well combined.
- Divide the batter evenly among the prepared pans.
- Bake at 325°F for approximately 28-33 minutes, until the edges are golden brown.
- Cool the cakes in their pans for 10-15 minutes, then invert onto a cooling rack.
- For the frosting, beat 2 cups softened Kerry Gold butter in a mixing bowl until smooth.
- Mix in 3/4 cup honey, whipping until fluffy.
- Gradually incorporate 1 cup powdered sugar, adding 2 teaspoons cornstarch and 1/2 teaspoon kosher salt.
- Continue adding the remaining 3 and 1/2 cups powdered sugar until fluffy.
- Assemble your masterpiece by layering frosting between each cake layer and on the top and sides of the cake.
- Sprinkle with polenta and drizzle with extra honey for an enticing finish.