Description
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 34 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
