When I first discovered the enchanting combination of cornbread and cake, I knew I was onto something truly special. As the golden batter filled my kitchen with warmth, I couldn’t help but feel a wave of nostalgia—reminding me of summer picnics and family gatherings where laughter echoed in the air. This Cornbread Cake with Whipped Honey Buttercream Frosting transforms a traditional favorite into a delightful dessert that’s perfect for any occasion.
Imagine slicing into a moist cake, beautifully layered and topped with a cloud-like frosting that dances with sweet honey notes. It’s a dish that not only pleases the palate but also impresses the crowd—a true showstopper at potlucks or dinner parties. Even those tired of the same old fast-food options will be enchanted by the comfort and flavor found in each bite.
Join me on this culinary adventure as we whip up a cake that marries the rustic charm of cornbread with the elegance of a sophisticated dessert, making it an irresistible addition to your baking repertoire!
Why is Cornbread Cake with Whipped Honey Buttercream Frosting irresistible?
Moist and Flavorful: The texture is beautifully soft and moist, leaving you wanting more with every bite.
Sweet Surprise: A luscious honey buttercream frosting elevates this cake to new heights, marrying sweetness with a hint of nostalgia.
Versatile Delight: Perfect for birthdays, holidays, or a simple family gathering, this cake suits every occasion.
Quick to Prepare: You’ll spend more time enjoying than baking, making it a convenient choice for busy nights.
Crowd Favorite: Watch as friends and family gravitate towards this stunning dessert—it’s sure to captivate everyone!
Feel-Good Ingredients: Made with wholesome elements, this cake brings comfort without compromising flavor.
Cornbread Cake with Whipped Honey Buttercream Frosting Ingredients
For the Cake
- Salted butter – 3/4 cup, softened for a rich flavor that provides a moist texture.
- Granulated sugar – 2 and 1/3 cups, creates sweetness and helps the cake rise beautifully.
- Pure raw honey – 2/3 cup, bringing a delightful natural sweetness that complements the cornbread.
- Vegetable oil – 3/4 cup, ensures the cake remains tender and moist.
- Large eggs – 5, act as a binding agent and provide structure to the cake.
- Buttermilk – 1 cup, adds tanginess to enhance the overall flavor profile.
- Full fat sour cream – 1/2 cup, contributes to the cake’s moisture and adds a slight creaminess.
- All-purpose flour – 1 and 1/4 cups, forms the base of the cake for structure and stability.
- Masa harina corn flour – 3/4 cup, contributes to the unique cornbread flavor and texture.
- Kosher salt – 1 teaspoon, enhances all the other flavors in the cake.
- Baking powder – 1 tablespoon, allows the cake to rise and become fluffy.
- Cornmeal – 1 and 1/2 cups, essential for the distinct cornbread texture that makes this cake special.
For the Frosting
- Kerry Gold Irish butter – 2 cups, softened for an exquisite, creamy base for the buttercream.
- Pure raw honey – 3/4 cup, infuses the frosting with a delightful sweetness that echoes the cake.
- Powdered sugar – 4 and 1/2 cups, gives structure to the icing and balances the flavors perfectly.
- Cornstarch – 2 teaspoons, helps stabilize the frosting, ensuring it holds its shape.
- Kosher salt – 1/2 teaspoon, balances the sweetness of the frosting for a perfect flavor fusion.
Optional Garnish
- Polenta – to sprinkle on the cake, for an added touch of texture and visual appeal.
- Extra honey – to drizzle on the frosted cake, enhancing the overall sweetness and presentation.
- Vanilla ice cream or whipped cream – to serve, adding an extra layer of indulgence with each slice of this delicious cornbread cake with whipped honey buttercream frosting.
How to Make Cornbread Cake with Whipped Honey Buttercream Frosting
- Preheat your oven to 325°F (163°C). Prepare three 9-inch cake pans by tracing circles of parchment paper and greasing them with nonstick spray to ensure easy release.
- Cream together 3/4 cup of softened salted butter in a large bowl until it’s smooth and creamy, creating a delightful base for your cake.
- Add 2 and 1/3 cups of granulated sugar to the butter and beat for 2 minutes. This will incorporate air, making the cake lighter and fluffier!
- Incorporate 2/3 cup of pure raw honey into the mixture, beat well, and let its natural sweetness elevate the flavors.
- Mix in 3/4 cup of vegetable oil until fully combined; this ingredient helps maintain a moist texture throughout the cake.
- Whisk together 5 large eggs in a medium bowl until smooth, then add 1 cup of buttermilk and 1/2 cup of sour cream, whisking until fully combined; set aside.
- Sift together 1 and 1/4 cups of all-purpose flour, 3/4 cup of masa harina corn flour, 1 teaspoon of kosher salt, and 1 tablespoon of baking powder in another bowl for even distribution.
- Combine 1 and 1/2 cups of cornmeal with the flour mixture, giving it that signature cornbread texture and flavor.
- Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, beating well after each addition until just combined.
- Divide the batter evenly among the three prepared cake pans, smoothing the tops for an even bake.
- Bake in the preheated oven for 28-33 minutes. Rotate the pans halfway through. They’re done when the edges are golden brown, and a toothpick comes out clean.
- Cool the cakes in the pans for 10-15 minutes before inverting them onto a cooling rack; allow them to cool completely.
- Frost the cakes once they are cool. Start by beating 2 cups of softened Kerry Gold butter in a bowl until smooth. Add in 3/4 cup of honey and mix well.
- Gradually add 1 cup of powdered sugar, 2 teaspoons of cornstarch, and 1/2 teaspoon of kosher salt, stirring well after each addition until all are fully combined. Follow with the remaining 3 and 1/2 cups of powdered sugar, beating until fluffy.
- Layer the cake by placing the first layer on a cake stand, spreading 1 and 1/2 cups of frosting on top, and repeating with the second layer.
- Frost the top and sides of the cake with the remaining frosting, creating a beautiful finish.
- Garnish with a sprinkle of polenta if desired, drizzle with extra honey, and serve alongside vanilla ice cream or whipped cream for a true indulgence.
Optional: Top with additional honey drizzle for extra sweetness.
Exact quantities are listed in the recipe card below.
Expert Tips for Cornbread Cake
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Use Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature. This helps achieve a smooth, well-combined batter for the cornbread cake.
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Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake instead of the light, fluffy texture we desire.
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Cool Completely: Allow the cake layers to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation for your whipped honey buttercream frosting.
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Accurate Measuring: Use the spoon-and-level method for flour and cornmeal to avoid packing, which can lead to a heavier cornbread cake. Proper measuring is key to achieving the perfect texture!
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Flavor Variation: Feel free to add spices like cinnamon or nutmeg for added warmth, or fold in some fresh corn kernels for an extra pop of flavor before baking your cornbread cake.
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Frosting Consistency: Adjust the powdered sugar in the frosting according to your taste preference. For a lighter, sweeter frosting, add a bit more sugar, but remember to keep it fluffy to maintain elegance!
What to Serve with Cornbread Cake with Whipped Honey Buttercream Frosting?
Bask in the warm, comforting flavors that elevate your dessert experience to sheer delight.
- Fresh Berries: Juicy strawberries, blueberries, or raspberries add a tart contrast, perfectly balancing the sweetness of the cake.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts beautifully on top, creating a delightful blend of warm and cool sensations.
- Honey Drizzle: A touch of extra honey enhances the cake’s flavors, giving each bite an exquisite burst of sweetness and richness.
- Cinnamon-Spiced Nuts: Roasted pecans or walnuts sprinkled with cinnamon provide a crunchy texture and warm aromatic notes, enhancing the overall experience.
- Whipped Cream: Light and airy whipped cream complements the frosting’s richness, adding creaminess without overpowering the flavors.
- Mint Leaves Garnish: A fresh mint leaf on top adds a pop of color and freshness, brightening up each slice while echoing summer vibes.
- Herbal Tea: Pair a cup of soothing herbal tea, like chamomile or mint, with your cake for a refreshingly light beverage choice that contrasts the richness.
- Caramel Sauce: Serve with a drizzle of warm caramel for those with a sweet tooth, introducing deeper, smoky flavors that enhance the honey notes beautifully.
How to Store and Freeze Cornbread Cake with Whipped Honey Buttercream Frosting
Room Temperature: Enjoy your cornbread cake fresh for up to 2 days, stored in an airtight container to maintain moisture.
Fridge: If not eaten within 2 days, refrigerate the cake for up to 5 days. Make sure it’s covered well to prevent it from absorbing other flavors.
Freezer: For longer storage, wrap individual slices of the cake tightly in plastic wrap and then in aluminum foil. This allows you to freeze portions for up to 3 months, preserving the delightful flavor.
Reheating: To enjoy a slice from the freezer, thaw it in the fridge overnight, then warm it in a microwave for about 20 seconds. This revives the cake’s luscious texture and brings back the flavor of the whipped honey buttercream frosting!
Cornbread Cake with Whipped Honey Buttercream Frosting Variations
Feel free to unleash your creativity and tailor this cake to your taste preferences!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a deliciously inclusive cake.
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Honey-Infused: For a richer honey flavor, use a combination of honey and maple syrup in the cake and frosting.
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Spiced Twist: Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients to warm up the flavor profile—perfect for cozy gatherings!
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Nutty Crunch: Fold in 1 cup of chopped nuts such as pecans or walnuts to the batter for added texture and flavor in every bite.
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Lemon Zest: Brighten the cake with 2 tablespoons of fresh lemon zest in the batter, offering a refreshing twist that pairs beautifully with honey.
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Dairy-Free: Swap buttermilk and sour cream with almond milk and dairy-free yogurt to cater to lactose sensitivities without sacrificing flavor.
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Chocolate Drizzle: Melt dark or milk chocolate and drizzle it over the frosted cake for an indulgent chocolate-honey contrast!
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Fruit Topping: Serve with a side of macerated berries or peaches to add a fruity freshness, making each slice even more delightful.
Make Ahead Options
These Cornbread Cake with Whipped Honey Buttercream Frosting are perfect for meal prep, saving you time during busy weeknights! You can prepare the cake layers up to 3 days in advance. Simply bake the cakes, cool them completely, then wrap each layer tightly in plastic wrap and refrigerate. The honey buttercream frosting can also be made up to 24 hours ahead; just store it in an airtight container at room temperature to maintain its texture. When you’re ready to serve, frost the cake layers, garnish with polenta if desired, and drizzle with extra honey for a touch of elegance. Enjoy delicious homemade sweetness with minimal effort!
Cornbread Cake with Whipped Honey Buttercream Frosting Recipe FAQs
How do I select the right honey for the cake?
Absolutely! Look for pure raw honey, as it offers the best flavor and sweetness for your cornbread cake. Raw honey retains its natural enzymes and nutrients, providing a richer taste compared to processed honey. Check the label to ensure it’s 100% pure—this will make a noticeable difference in your cake!
What is the best way to store leftover cornbread cake?
I often store my cornbread cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it, covered tightly, for up to 5 days. This keeps it fresh and prevents it from absorbing other flavors in the fridge. And don’t forget that gentle reheating can help regain some of that lovely texture!
Can I freeze cornbread cake, and what’s the best method?
Yes, you can absolutely freeze your cornbread cake! To do this, slice the cake into portions, then wrap each slice tightly in plastic wrap followed by aluminum foil. This dual-layer really helps prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then microwave for about 20 seconds to bring back that soft, delightful texture.
What should I do if my cake doesn’t rise properly?
Very, very frustrating, but it can happen to the best of us! If your cake doesn’t rise as expected, check a few things: first, ensure your baking powder is fresh — it’s key for that lift! Also, make sure you’re mixing your ingredients just until combined; overmixing can lead to a dense cake. Finally, if you notice any lumps in the batter, don’t fret—just gently fold them in, and it should rise nicely!
Are there any dietary considerations I should be aware of?
Definitely—prior to serving, it’s crucial to consider allergies. This recipe includes key ingredients like eggs, dairy (buttermilk and sour cream), and wheat (flour). If you’re cooking for guests with dietary restrictions, consider using egg replacers, dairy-free buttermilk, or gluten-free flour options. I often have a vegan alternative ready just in case—it makes sharing this delightful cake even more enjoyable for everyone!
How do I know when the cornbread cake is done baking?
A great question! To check if your cornbread cake is done, look for a golden brown edge and insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The baking time is about 28-33 minutes, but every oven is slightly different! Don’t forget to rotate your pans halfway through for even baking. Happy baking!
Delicious Cornbread Cake with Whipped Honey Buttercream Frosting
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Prepare three 9-inch cake pans by tracing circles of parchment paper and greasing them with nonstick spray.
- Cream together 3/4 cup of softened salted butter in a large bowl until smooth.
- Add 2 and 1/3 cups of granulated sugar to the butter and beat for 2 minutes.
- Incorporate 2/3 cup of pure raw honey into the mixture, beat well.
- Mix in 3/4 cup of vegetable oil until fully combined.
- Whisk together 5 large eggs in a medium bowl until smooth, then add 1 cup of buttermilk and 1/2 cup of sour cream, whisking until combined; set aside.
- Sift together 1 and 1/4 cups of all-purpose flour, 3/4 cup of masa harina corn flour, 1 teaspoon of kosher salt, and 1 tablespoon of baking powder in another bowl.
- Combine 1 and 1/2 cups of cornmeal with the flour mixture.
- Alternate adding the buttermilk mixture and the flour mixture to the butter mixture, beating well after each addition.
- Divide the batter evenly among the three prepared cake pans, smoothing the tops.
- Bake in the preheated oven for 28-33 minutes, until edges are golden brown and a toothpick comes out clean.
- Cool the cakes in the pans for 10-15 minutes before inverting onto a cooling rack; allow to cool completely.
- Frost the cakes once cooled, starting by beating 2 cups of softened Kerry Gold butter until smooth.
- Add in 3/4 cup of honey and mix well.
- Gradually add 1 cup of powdered sugar, followed by 2 teaspoons of cornstarch and 1/2 teaspoon of kosher salt.
- Stir well after each addition until fully combined, then add the remaining 3 and 1/2 cups of powdered sugar, beating until fluffy.
- Layer the cake by placing the first layer on a stand and spreading 1 and 1/2 cups of frosting on top.
- Frost the top and sides with remaining frosting.
- Garnish with a sprinkle of polenta, drizzle with extra honey, and serve with vanilla ice cream or whipped cream.