I am completely obsessed with this layered cornbread cake! It’s like my favorite cornbread and a fluffy white cake had a decadent baby. Three moist layers come together with a rich, buttery honey frosting that makes every bite feel indulgent. Once I tried this, I knew I could never go back to plain cornbread—it’s a total game changer.
Why You’ll Love This Recipe
I love this cake because it’s ultra-moist thanks to the combination of butter and oil in the batter. Raw honey adds a natural sweetness that pairs perfectly with the slightly gritty, corny texture from cornmeal and masa harina. The whipped honey butter frosting is incredibly rich but balanced, and the cornstarch in the frosting keeps it thick without making it overly sweet. It’s indulgent, buttery, and utterly irresistible.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
3/4 cup salted butter, softened
2 and 1/3 cups granulated sugar
2/3 cup pure raw honey
3/4 cup vegetable oil
5 large eggs
1 cup buttermilk
1/2 cup full fat sour cream
1 and 1/4 cups all-purpose flour
3/4 cup masa harina corn flour
1 teaspoon kosher salt
1 tablespoon baking powder
1 and 1/2 cups cornmeal
For the frosting
2 cups Kerry Gold Irish butter, softened
3/4 cup pure raw honey
4 and 1/2 cups powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt
To serve
polenta, optional
extra honey, to drizzle
vanilla ice cream or whipped cream
Directions
Preheat the oven to 325°F. Trace three 9-inch cake pans on parchment paper and cut out the circles. Grease the pans thoroughly with nonstick spray.
Beat the butter in a large bowl until smooth. Add the sugar and beat for 2 minutes, scraping the sides once.
Mix in the raw honey and then beat in the oil. Set aside.
In another bowl, whisk the eggs until frothy. Add buttermilk and sour cream, and whisk until smooth.
Sift the flour, masa harina, baking powder, and salt into a third bowl. Mix in the cornmeal.
Alternate adding the wet egg mixture and the dry flour mixture to the butter mixture, mixing gently each time until combined.
Divide the batter evenly among the prepared pans. Bake for 28–33 minutes, rotating halfway through. Cakes are done when the edges are golden and a toothpick comes out clean.
Let cakes cool for 10–15 minutes, then invert onto a cooling rack. Optional: freeze for 20 minutes to speed cooling.
For the frosting, beat the butter until smooth. Add honey and beat until fluffy. Stir in 1 cup powdered sugar, cornstarch, and salt, then gradually add remaining powdered sugar, beating until very fluffy.
Assemble the cake by spreading frosting between each layer and over the top and sides. Drizzle honey over the edges and sprinkle with polenta if desired. Serve with ice cream or whipped cream.
I like experimenting with flavors in this cake. You can try:
Adding cinnamon or nutmeg to the batter for a warm spice note.
Mixing in toasted nuts for crunch.
Using flavored honey like orange blossom or clover for a unique twist.
Making cupcakes: fill liners 2/3 full and bake at 350°F for 18–20 minutes.
Swapping half the cornmeal with polenta for a slightly coarser texture.
Storage/Reheating
I store leftovers in an airtight container or a cake stand with a lid. The cake keeps on the counter for 3–4 days. To freeze, wrap the cake or slices tightly in plastic wrap after flash freezing on a baking sheet. It keeps for 2–3 months. Thaw wrapped to prevent the frosting from sticking.
FAQs
What is cornbread cake made of?
It combines my favorite white cake and cornbread recipes. It includes butter, sugar, sour cream, eggs, buttermilk, cornmeal, and masa harina for that distinct corny flavor.
What’s the difference between cornbread and corn cake?
Cornbread is usually savory, served alongside soups or chili, while corn cake is sweeter and softer. This recipe is a full dessert cake with layers and frosting.
What is another name for cornmeal cake?
Cornmeal cake can also be called hoecake, johnnycake, journey cake, or spider cornbread. This layered version is sweeter and more cake-like.
What can I use instead of cornmeal?
Cornmeal is essential for the corny flavor and texture. Polenta is a close substitute, while grits need to be ground finer. Results may vary.
Can I use regular honey instead of raw honey?
Yes, regular honey works fine. Raw honey adds a slightly richer taste and thicker consistency, enhancing the frosting, but it’s not required.
Conclusion
This layered cornbread cake is my ultimate indulgence: buttery, sweet, and perfectly textured with a rich honey frosting. It’s impressive enough for special occasions but simple enough to enjoy any day I’m craving something decadent. I love making it for birthdays, holidays, or just a treat to savor with coffee or ice cream.
A decadent layered cornbread cake that blends fluffy cake with classic cornbread flavor. Three moist layers are finished with a rich whipped honey butter frosting for a buttery, sweet dessert perfect for celebrations.
Ingredients
3/4 cup salted butter, softened
2 1/3 cups granulated sugar
2/3 cup pure raw honey
3/4 cup vegetable oil
5 large eggs
1 cup buttermilk
1/2 cup full fat sour cream
1 1/4 cups all-purpose flour
3/4 cup masa harina corn flour
1 teaspoon kosher salt
1 tablespoon baking powder
1 1/2 cups cornmeal
2 cups salted butter, softened (for frosting)
3/4 cup pure raw honey (for frosting)
4 1/2 cups powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt (for frosting)
Polenta for garnish (optional)
Extra honey for drizzling
Vanilla ice cream or whipped cream for serving (optional)
Instructions
Preheat the oven to 325°F (163°C). Line three 9-inch cake pans with parchment circles and grease well.
Beat the softened butter in a large bowl until smooth.
Add granulated sugar and beat for about 2 minutes, scraping the bowl as needed.
Mix in the honey and then beat in the vegetable oil until combined.
In another bowl whisk the eggs until frothy, then whisk in buttermilk and sour cream until smooth.
In a separate bowl sift together flour, masa harina, baking powder, and salt, then stir in cornmeal.
Alternate adding the egg mixture and dry ingredients into the butter mixture, mixing gently until combined.
Divide the batter evenly between the prepared cake pans.
Bake for 28–33 minutes, rotating pans halfway through baking, until a toothpick inserted comes out clean.
Allow cakes to cool for 10–15 minutes before removing them from pans and transferring to a cooling rack.
Optional: freeze cake layers for about 20 minutes to cool faster before frosting.
For the frosting, beat softened butter until smooth and creamy.
Add honey and beat until light and fluffy.
Mix in 1 cup powdered sugar along with cornstarch and salt.
Gradually add remaining powdered sugar and beat until frosting becomes fluffy and spreadable.
Assemble the cake by placing one cake layer on a plate and spreading frosting evenly on top.
Add the second layer and repeat with frosting.
Place the final layer on top and frost the top and sides of the cake.
Drizzle honey over the edges and sprinkle with polenta if desired.
Serve slices with vanilla ice cream or whipped cream if preferred.
Notes
The combination of butter and oil keeps the cake extra moist.
Masa harina adds authentic corn flavor and texture.
Freeze cake layers briefly before frosting for easier assembly.
Flavored honey such as orange blossom or clover can add unique notes.
Store the cake covered at room temperature for up to 4 days.
