If you’re ready to delight your taste buds with something uniquely comforting and irresistibly sweet, the Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is exactly what you need. This cake takes the humble cornbread to a whole new level by transforming it into a soft, moist, and layered dessert, crowned with a luscious, whipped honey butter frosting that adds a golden touch of sweetness. It’s a perfect balance of grainy texture and creamy frosting that feels both familiar and exciting, making it an absolute showstopper for gatherings or cozy nights in. Trust me, once you try this, it will quickly become a revered favorite in your recipe collection.
Ingredients You’ll Need
The magic of this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe lies in its simple yet thoughtfully chosen ingredients. Each element is essential — from the earthy cornmeal to the rich European-style butter — blending together to create layers that are fluffy, flavorful, and decadently sweet.
- Cornmeal (1 cup): Gives the cake its signature grainy texture and corn-forward flavor that’s absolutely comforting.
- Flour (1 cup): Provides structure to the cake, helping it stay tender yet firm enough for layering.
- Masa harina (½ cup): Adds a subtle, authentic corn flavor and a delicate chewiness that elevates the cake texture.
- Sugar (1 cup): Sweetens the cake perfectly, balancing the cornmeal’s earthiness without overpowering.
- Baking powder (1 tablespoon): Ensures the cake rises beautifully, giving you those light, fluffy layers.
- Salt (½ teaspoon): Enhances all the flavors, bringing harmony to the sweetness and corn elements.
- Unsalted butter (½ cup): Adds richness and moistness, creating a tender crumb in every bite.
- Oil (½ cup): Keeps the cake soft and adds a subtle depth, making the layers melt-in-your-mouth delightful.
- Large eggs (3): Bind ingredients and contribute to the cake’s airy texture.
- Milk (1 cup): Moisturizes the batter for a tender finish, balancing dry ingredients perfectly.
- Raw honey (1 tablespoon): Introduces a natural sweetness and floral note that pairs wonderfully with the butter.
- Unsalted butter for frosting (1 cup, preferably European): Creates the decadent, whipped honey butter frosting with a silky texture.
- Powdered sugar (2 cups): Sweetens the frosting smoothly, ensuring it’s silky and not grainy.
- Cornstarch (1 tablespoon): Helps stabilize the frosting, making it hold those beautiful peaks.
- Raw honey (1 tablespoon for frosting): Adds a luscious golden hue and a cozy sweetness to the frosting layer.
- Vanilla extract (1 teaspoon): Rounds out the frosting with warm aromatic notes that complement the honey.
How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Greasing and lining three 8-inch cake pans is crucial here to ensure your layers come out flawlessly without sticking. This sets a confident foundation for your beautiful Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the cornmeal, flour, masa harina, sugar, baking powder, and salt. This dry mixture is where much of the cake’s charm starts — the cornmeal and masa harina create a distinct texture and flavor that’s not your everyday cake.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the half cup of unsalted butter, oil, eggs, milk, and a tablespoon of raw honey until smooth and well emulsified. This blend is what ensures your cake layers remain moist and tender, packing a flavorful punch without being heavy.
Step 4: Bring Wet and Dry Together
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix—those tender layers depend on you treating the batter with a little kindness here.
Step 5: Bake the Cake Layers
Divide the batter evenly across the three prepared cake pans, smoothing out the tops gently. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. The smell wafting through your kitchen at this point will be pure happiness.
Step 6: Cool Your Cake Layers
Once baked, allow the cakes to cool in the pans for 10 minutes—this helps them settle and makes removing easier. Then carefully transfer them to wire racks to cool completely before frosting.
Step 7: Whip Up the Honey Butter Frosting
In your mixing bowl, beat the remaining 1 cup of unsalted butter with the powdered sugar, cornstarch, honey, and vanilla extract until fluffy and smooth. This frosting is a luscious cloud, perfectly sweet with a hint of honey that elevates the entire Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe to new heights.
Step 8: Assemble the Cake
Once your cake layers are fully cooled, stack them by spreading a generous dollop of frosting between each layer. Don’t be shy here—this frosting is part of the star appeal. Finally, smooth the remaining frosting over the top and sides for that perfect finish.
How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe
Garnishes
A sprinkle of toasted corn kernels or a light dusting of cinnamon can add a delightful contrast to this cornbread-inspired cake. Fresh berries like blueberries or sliced peaches also bring brightness and a juicy pop that complements the honeyed sweetness beautifully.
Side Dishes
This cake pairs wonderfully with a warm cup of spiced tea or freshly brewed coffee to balance the sweetness with pleasant bitterness. If you want to go savory, a small scoop of vanilla ice cream or a light dollop of crème fraîche can be a lovely side to elevate the experience even further.
Creative Ways to Present
For a rustic yet charming look, serve the layered cake on a wooden platter, garnished with honeycomb pieces or edible flowers. Cutting the cake into petite squares or layering slices on dessert plates with drizzles of extra honey adds an elegant twist for special occasions or cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe tightly with plastic wrap or store it in an airtight container. It keeps wonderfully in the fridge for up to 4 days, allowing you to enjoy the rich flavors without compromise.
Freezing
If you want to keep it longer, the cake freezes beautifully. Wrap each layer individually in plastic wrap and then place them together in a freezer-safe bag. The frosting can also be frozen separately if you prefer. Thaw overnight in the fridge before assembling or serving.
Reheating
Though best enjoyed chilled or at room temperature, if you prefer a slightly warm slice, gently reheat in the microwave for 10-15 seconds or serve alongside warm beverages to soften the butter frosting and bring out honey’s floral notes even more.
FAQs
Can I substitute regular flour for masa harina?
Masa harina gives the cake its distinctive corn flavor and texture, so substituting it with regular flour will change the character of the cake. If necessary, you can reduce it but keep at least some masa harina to maintain authenticity.
Is this cake suitable for gluten-free diets?
Unfortunately, this recipe uses wheat flour and masa harina, which both contain gluten. To make it gluten-free, you’d need to experiment with gluten-free flour blends and a specialized masa harina substitute, but the texture and rise might change significantly.
Can I use honey other than raw honey?
Yes, other types of honey can work, but using raw honey ensures that pure, complex floral flavors shine through in both the cake and the frosting, elevating the taste experience.
How long does the frosting hold up on the cake?
The whipped honey butter frosting is quite stable thanks to the powdered sugar and cornstarch, holding its fluffy texture at room temperature for several hours, especially in cooler conditions.
Can I make this cake vegan?
This recipe relies heavily on eggs, butter, and milk, which make achieving the same texture and flavor tricky. However, with vegan butter, plant-based milk, and egg replacers, you might try a vegan adaptation, but results will vary.
Final Thoughts
Making the Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is like inviting a warm, sweet hug to your kitchen table. Its unique blend of textures and honey-kissed layers makes every bite a celebration of simple ingredients transformed into something extraordinary. Don’t hesitate to try it out and watch how it becomes your new go-to dessert for sharing joy with friends and family.
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: Southern American
Description
This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delightful twist on traditional cornbread, transformed into a sweet, moist cake with a tender crumb. Layers of dense cornmeal and masa harina cake are stacked high and enveloped in a smooth, fluffy honey-infused butter frosting, offering a perfect balance of rich sweetness and subtle corny flavor. Ideal for dessert or special occasions, this recipe combines classic Southern ingredients into an elegant, crowd-pleasing treat.
Ingredients
Cake
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup masa harina
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup oil (vegetable or canola)
- 3 large eggs
- 1 cup milk
- 1 tablespoon raw honey
Whipped Honey Butter Frosting
- 1 cup unsalted butter (preferably European butter), softened
- 2 cups powdered sugar
- 1 tablespoon cornstarch
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, masa harina, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat together the softened butter, oil, eggs, milk, and raw honey until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the texture tender.
- Divide Batter into Pans: Evenly divide the batter among the three prepared cake pans, spreading it out evenly to ensure uniform baking.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes. To test doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then carefully transfer them to wire racks to cool completely before frosting.
- Make the Frosting: In a mixing bowl, beat the softened butter with powdered sugar, cornstarch, raw honey, and vanilla extract until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cake: Once the cake layers are fully cooled, stack them one on top of the other, spreading a generous amount of frosting between each layer for moistness and flavor.
- Frost the Cake: Finish by frosting the top and sides of the layered cake evenly with the remaining honey butter frosting, smoothing it with a spatula or knife for a polished look.
Notes
- Using European-style butter for the frosting enhances creaminess and flavor due to higher fat content.
- Masa harina adds a distinctive corn flavor and texture; if unavailable, you can substitute with additional cornmeal but the flavor will differ slightly.
- Do not overmix the batter to keep the cake tender and moist.
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
- The cornstarch in the frosting helps stabilize and thicken it for better texture.
