When the craving for something sweet strikes, I’ll often find myself searching for a recipe that feels special yet is still achievable in my cozy kitchen. This Layered Cornbread Cake with Whipped Honey Butter Frosting is just that—a delightful blend of warm, nostalgic flavors that will transport you back to simpler times. Picture the golden cornmeal layered into fluffy, moist cakes, each bite harmonizing with the luscious honey frosting that whispers of summer days.
I first discovered this recipe after experiencing a particularly busy week where fast food had become all too familiar. The aroma of baking cake perfume replaced with the comforting sizzle of butter and honey ignited a newfound joy in my kitchen. It’s incredible how something as simple as a cake can bring solace and happiness—not just for me, but for anyone who tastes it.
Whether you’re hosting a gathering or simply looking to brighten your day, this cake shines both in flavor and versatility. Let’s roll up our sleeves and create a masterpiece that’s sure to impress!
Why is this Layered Cornbread Cake special?
Irresistible flavors: The combination of sweet cornmeal and raw honey gives each slice a delightful taste that’s both comforting and unique.
Easy to make: With simple steps and readily available ingredients, this recipe is perfect for both novice and seasoned bakers.
Crowd-pleaser: Impress your family and friends with a cake that looks stunning and tastes even better, making it a go-to for gatherings.
Versatile layers: Enjoy the cake as is, or pair it with vanilla ice cream or whipped cream for an indulgent touch.
If you’re interested in exploring more sweet treats, check out my delicious whipped honey butter frosting for even greater layers of flavor!
Nostalgic charm: The blend of flavors and textures will transport you to sweet summer days, bringing joy to every bite.
Layered Cornbread Cake Ingredients
• Dive into the delightful world of Layered Cornbread Cake with Whipped Honey Butter Frosting with these essential ingredients!
For the Cake
- Salted Butter – 3/4 cup, softened for a rich flavor foundation.
- Granulated Sugar – 2 and 1/3 cups to sweeten your cake to perfection.
- Pure Raw Honey – 2/3 cup for adding a natural sweetness and moisture.
- Vegetable Oil – 3/4 cup helps keep the cake tender and moist.
- Large Eggs – 5, providing structure and richness to the batter.
- Buttermilk – 1 cup adds tanginess and ensures a soft crumb.
- Full Fat Sour Cream – 1/2 cup for an extra creamy texture.
- All-Purpose Flour – 1 and 1/4 cups for the structural backbone of the cake.
- Masa Harina Corn Flour – 3/4 cup for an authentic corn flavor that enhances the recipe.
- Kosher Salt – 1 teaspoon, balancing out the sweetness.
- Baking Powder – 1 tablespoon, ensuring a nice rise and fluffy texture.
- Cornmeal – 1 and 1/2 cups delivers that delightful cornbread essence.
For the Frosting
- Kerrygold Irish Butter – 2 cups, softened for a luxurious whip.
- Pure Raw Honey – 3/4 cup, for a sweet, natural flavor that ties it all together.
- Powdered Sugar – 4 and 1/2 cups for the perfect sweetness and smooth texture.
- Cornstarch – 2 teaspoons to stabilize the frosting.
- Kosher Salt – 1/2 teaspoon to enhance flavor balance.
For Serving
- Polenta – (optional) for garnish, adding a rustic touch to your cake.
- Extra Honey – for drizzling, amplifying the sweetness.
- Vanilla Ice Cream or Whipped Cream – ideal accompaniments to elevate your dessert experience.
How to Make Layered Cornbread Cake
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Preheat your oven to 325°F. Line three 9-inch cake pans with parchment paper and coat them with nonstick spray, ensuring an easy release once baked.
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Cream the butter. In a large mixing bowl or stand mixer, beat 3/4 cup softened butter until it’s smooth and creamy for a rich flavor base.
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Combine sugar. Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the sides and bottom of the bowl to mix thoroughly.
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Add honey and oil. Pour in 2/3 cup raw honey and 3/4 cup vegetable oil, mixing well until everything is well incorporated.
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Whisk the wet ingredients. In a medium bowl, beat 5 large eggs until they’re smooth and bubbly. Then, whisk in 1 cup buttermilk and 1/2 cup sour cream until combined.
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Sift dry ingredients. Place a fine mesh strainer over another bowl, adding 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Stir until all ingredients are sifted together.
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Mix in cornmeal. Carefully add 1 and 1/2 cups cornmeal to the sifted mixture, stirring until well combined.
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Combine mixtures. Alternate adding the buttermilk mixture and the sifted flour mixture to the butter mixture, beating after each addition until just combined.
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Divide the batter. Evenly pour the batter into the three prepared pans, making sure they are filled equally for even baking.
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Bake the cakes. Place the pans in the oven and bake for 28-33 minutes, rotating them once halfway through. The cakes are done when the edges are set and a toothpick inserted comes out clean.
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Cool the cakes. Allow them to cool on a rack for 10-15 minutes in the pans before carefully removing and letting them cool completely on the rack.
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Make the frosting. For the frosting, beat 2 cups softened Kerrygold butter until it’s smooth. Add 3/4 cup honey, mixing until fluffy and airy.
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Add sugar and cornstarch. Gradually incorporate 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt, mixing before each addition. Then, overwhelmingly fold in the remaining 3 and 1/2 cups powdered sugar until the frosting is light and fluffy, scraping the sides occasionally.
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Assemble the cake. Start with the first layer on a cake stand, spreading 1 and 1/2 cups frosting evenly on top. Repeat with the second layer before adding the final layer and use the remaining frosting to cover the top and sides of the cake beautifully.
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Garnish your creation. Finish with a sprinkle of polenta for rustic charm, drizzle extra honey on top, and serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
Optional: Drizzle with more honey for an extra sweet touch!
Exact quantities are listed in the recipe card below.
What to Serve with Layered Cornbread Cake with Whipped Honey Butter Frosting?
Dreaming of the perfect meal to complement this delightful dessert? Let’s create a warm and inviting dining experience filled with comforting flavors!
- Fresh Fruit Salad: A refreshing medley of seasonal fruits balances the cake’s sweetness with vibrant, tart notes.
- Crispy Fried Chicken: The savory, crunchy texture of fried chicken complements the cake’s moisture beautifully, creating a satisfying contrast in each bite.
Pairing the cake with savory elements like fried chicken creates a delightful experience. Imagine enjoying your slices of cornbread cake alongside a plate of golden chicken, the honey frosting echoing the sweetness of the juicy meat.
- Savory Collard Greens: These tender greens seasoned with spices add a nourishing, hearty touch, cutting through the cake’s rich taste.
- Honey Butter Bread Rolls: Delightful, soft rolls drizzled with honey tie back to the cake’s honey frosting while inviting more comfort to your table.
These rolls, reminiscent of classic Southern dining, call for a warm gathering as you enjoy the layered cornbread cake. Picture breaking bread and sharing heartfelt stories over a delightful meal that includes all of these complements.
- Sweet Tea: The refreshing, mildly sweet beverage enhances the overall experience, inviting genuine nostalgia on a sunny afternoon.
- Vanilla Ice Cream: Serve alongside the cake for a delightful creamy contrast. The cool ice cream softens the richness of the honey frosting, creating bliss in every bite.
Elevate your dessert experience by letting the cake stand proud next to a scoop of vanilla ice cream, where contrasting temperatures ignite joyful sensations. A perfect finale to a beautifully crafted meal!
Layered Cornbread Cake Variations
Feel free to let your creativity shine by customizing this recipe to suit your palate!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend to enjoy this cake without gluten.
- Fruit-Enhanced: Fold in 1 cup of fresh blueberries or diced peaches into the batter for bursts of fruity flavor in every slice. Baking fruit into the cake elevates it into something delightful and seasonal.
- Vegan Option: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use applesauce instead of butter for a plant-based delight. This variation is perfect for vegan dining and offers a moist, tender crumb.
- Spice It Up: Add 1 teaspoon of cinnamon or 1/2 teaspoon of nutmeg to the dry ingredients for a warm, cozy flavor that will remind you of fall. Spice can transform the entire experience, making it oh-so-comforting.
- Nutty Addition: Mix in 1 cup of chopped nuts, such as pecans or walnuts, for added crunch and flavor. Their richness will create a delightful texture that complements the cake beautifully.
- Chocolate Drizzle: Melt 1 cup of dark chocolate and drizzle it over the frosted cake for a decadent twist that chocolate lovers will adore. This addition can elevate a lovely cake to an extraordinary dessert sensation!
- Citrus Zest: Incorporate 1 tablespoon of lemon or orange zest into the batter to brighten the flavors with a refreshing zing. Citrus can awaken the taste buds, making for a perfect pairing with honey.
- Brown Sugar Frosting: Use brown sugar instead of powdered sugar for the frosting for a deeper, caramel-like flavor that pairs wonderfully with the cake. This rich frosting variation is an unforgettable treat!
Expert Tips for Layered Cornbread Cake
Perfect Butter Temperature: Ensure your butter is softened at room temperature for a creamy batter. Cold butter won’t mix well, leading to a denser cake.
Sift the Flour: Always sift your dry ingredients to eliminate lumps and improve aeration. This step helps create a lighter and fluffier Layered Cornbread Cake.
Even Batter Distribution: To avoid uneven baking, use a kitchen scale for precise measuring or measure out batter into each pan for equal layers.
Cool Completely: Allow the cakes to cool completely before frosting; otherwise, the frosting may melt and slide off, making an unsightly cake.
Store Wisely: If you’re not serving immediately, keep the frosting separate and frost the cake just before serving to maintain its freshness.
Flavor Variations: For a twist, try adding spices like cinnamon or nutmeg or mix in fresh fruit to the batter for added depth in flavor!
Make Ahead Options
These Layered Cornbread Cake with Whipped Honey Butter Frosting are perfect for busy cooks looking to save time during the week! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, then wrap each layer in plastic wrap and refrigerate to maintain freshness. The honey butter frosting can also be made ahead and stored in an airtight container in the fridge for up to 5 days. When you’re ready to serve, simply bring the frosting to room temperature and re-whip it for an airy texture. Assemble and decorate the cake just before your gathering for that fresh-baked, show-stopping delight without the last-minute chaos!
How to Store and Freeze Layered Cornbread Cake
Room Temperature: Keep the Layered Cornbread Cake covered at room temperature for up to 2 days. This will maintain its moisture and flavor.
Fridge: To prolong freshness, store the cake in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before serving for the best taste.
Freezer: Wrap slices individually in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months for optimal flavor retention.
Reheating: For a warm treat, thaw in the refrigerator overnight, then gently reheat in the microwave for 10-15 seconds, or enjoy at room temperature!
Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe FAQs
How do I choose the best honey for the frosting?
Absolutely! When selecting honey, opt for pure raw honey as it has a richer flavor and natural sweetness that enhances your frosting. Look for honey that is golden in color and free from any crystallization, which indicates quality. Local honey will often impart unique flavor profiles depending on the flowers from which the bees collected nectar.
How should I store leftover cake?
Very simple! If you have leftover Layered Cornbread Cake, cover it with plastic wrap or place it in an airtight container at room temperature for up to 2 days. For longer storage, move it to the fridge where it will keep fresh for up to 5 days. Just remember to allow it to come to room temperature before serving again to enjoy the best flavor!
Can I freeze the cake? How do I do it properly?
Absolutely! Freezing your cake is a great way to enjoy it later. Start by wrapping the cooled cake layers in plastic wrap tightly to prevent freezer burn. Then, place them in an airtight container or freezer bag. You can freeze the cake for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and let it sit at room temperature before serving.
What should I do if my frosting is too runny?
Don’t worry, this can be fixed! If your frosting turns out too runny, it may need more powdered sugar to achieve the right consistency. Gradually add another cup of powdered sugar while mixing, and be sure to use a higher speed if using a mixer. If it’s still too loose, you can add a tablespoon of cornstarch to stabilize it. Just remember to beat it well until fluffy!
Is this recipe suitable for those with allergies?
Great question! The Layered Cornbread Cake contains common allergens like eggs, dairy, and gluten from the flour. If you’re baking for someone with allergies, consider using egg replacements (like flax seeds), dairy-free butter, and gluten-free flour instead. Always double-check the ingredient labels to ensure safety for those with specific allergies.
Can I use different types of cornmeal?
Absolutely, the more the merrier! While this recipe specifies masa harina corn flour for a unique texture and flavor, you can substitute it with regular cornmeal if you prefer. Just make sure to use a fine grind for the best results. If you’re adventurous, mixing in a different kind of cornmeal (like stone-ground) can add an interesting twist to the cake!
Irresistible Layered Cornbread Cake with Whipped Honey Butter Frosting
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Line three 9-inch cake pans with parchment paper and spray with nonstick spray.
- Cream the butter by beating 3/4 cup softened butter until smooth.
- Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, scraping the bowl to mix thoroughly.
- Pour in 2/3 cup raw honey and 3/4 cup vegetable oil, mixing until well incorporated.
- In a medium bowl, beat 5 large eggs until smooth, then whisk in 1 cup buttermilk and 1/2 cup sour cream.
- Sift 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
- Add 1 and 1/2 cups cornmeal to the sifted mixture, stirring until combined.
- Alternate adding the buttermilk mixture and the sifted flour mixture to the butter mixture, beating after each addition.
- Divide the batter evenly into the prepared pans.
- Bake for 28-33 minutes until edges are set and a toothpick comes out clean.
- Allow cakes to cool in pans for 10-15 minutes, then remove and cool completely.
- For the frosting, beat 2 cups softened Kerrygold butter until smooth. Add 3/4 cup honey and mix until fluffy.
- Gradually add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt, mixing in between.
- Fold in the remaining 3 and 1/2 cups powdered sugar until frosting is light and fluffy.
- To assemble, spread 1 and 1/2 cups frosting on the first cake layer, topping with the second layer and frosting it also.
- Cover the top and sides with the remaining frosting and sprinkle with polenta if desired.
- Drizzle extra honey and serve with vanilla ice cream or whipped cream.