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Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide Batter into Pans: Evenly divide the batter among the three prepared cake pans, spreading it out evenly to ensure uniform baking.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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