Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

If you’re looking to wow your friends and family with a dessert that’s as unique as it is delicious, look no further than this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe. This charming cake perfectly balances the rustic, slightly gritty goodness of cornbread with the silky, sweet decadence of a honey-scented butter frosting. Each layer offers a tender crumb that melts in your mouth, while the whipped honey butter frosting adds a luscious, airy finish that keeps every bite light yet indulgent. It’s a delightful twist on traditional cake that feels both nostalgic and refreshingly original.

Ingredients You’ll Need

This Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe requires simple, wholesome ingredients that come together to create incredible texture and flavor. Each component is chosen to enhance the cake’s moistness, crumb, and the frosting’s creamy sweetness.

• Cornmeal: Offers a grainy texture and wholesome corn flavor that gives the cake a rustic character.
• Flour: Provides structure and lightness to the cake layers, balancing the cornmeal.
• Masa harina: Adds a subtle earthy note and extra depth, elevating the cornbread base.
• Sugar: Brings just enough sweetness to complement the honey without overpowering.
• Baking powder: Acts as the leavening agent to give the cake a soft, airy crumb.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter: Adds richness and moisture to the cake and frosting.
• Oil: Keeps the cake tender and moist through baking.
• Eggs: Provide structure, lift, and moisture to the cake layers.
• Milk: Helps create a smooth batter and tender crumb in the cake.
• Raw honey: Adds natural sweetness and its unique floral flavor in both cake and frosting.
• Powdered sugar: Gives the frosting its light, silky texture.
• Cornstarch: Stabilizes the frosting for that perfect fluffy consistency.
• Vanilla extract: Brings warmth and aromatic depth to the frosting.

How to Make Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure your cakes pop out beautifully and retain their tender edges. Getting this setup right from the start makes the baking process smooth and stress-free.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, masa harina, sugar, baking powder, and salt. Combining these dry ingredients evenly ensures that your cake layers bake uniformly and develop that delightful crumb everyone will love in this Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the butter, oil, eggs, milk, and raw honey until the mixture is smooth. The butter and oil bring moistness, while the honey infuses a subtle sweetness that truly elevates the batter.

Step 4: Blend Batter

Pour the wet mixture into the dry ingredients and gently fold until just combined. Taking care not to overmix keeps the cake light and fluffy, preventing a dense texture.

Step 5: Divide and Bake

Evenly distribute the batter into your prepared pans to ensure uniform layers. Bake for about 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. This simple test guarantees your layers are perfectly baked and ready for the next step.

Step 6: Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. Cooling fully prevents the frosting from melting and helps the layers stack neatly when assembling.

Step 7: Whip the Honey Butter Frosting

Beat together the butter, powdered sugar, cornstarch, raw honey, and vanilla extract until the mixture is fluffy and smooth. The cornstarch stabilizes the frosting, while the honey and vanilla add nuanced sweetness and aroma that glues everything together beautifully.

Step 8: Assemble the Cake

Once cooled, stack your cake layers with generous spreads of the whipped honey butter frosting between each. Don’t be shy! Next, slather the remaining frosting over the top and sides for a luscious finish. This step is where your Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe truly shines, transforming simple cake into an unforgettable centerpiece.

How to Serve Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

Garnishes

A sprinkle of toasted cornmeal or a drizzle of warm honey over the top adds a rustic flourish that enhances both texture and visual appeal. Fresh edible flowers or a sprinkle of chopped nuts also work beautifully, adding a pop of color and crunch that complements the cake’s soft layers.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a bright contrast, serve alongside fresh berries or a tangy citrus compote that cuts through the richness and rounds the dessert out perfectly.

Creative Ways to Present

For a show-stopping presentation, try serving individual slices layered with a spoonful of frosting and a sprinkling of fresh herbs such as thyme or rosemary. Alternatively, turn this cake into mini servings by baking in smaller pans and stacking just two layers for intimate gatherings or tea time treats.

Make Ahead and Storage

Storing Leftovers

Leftover cake can be stored in an airtight container at room temperature for up to two days. The frosting keeps the cake moist but also means it’s best enjoyed sooner rather than later to savor that fresh whipped texture and flavor.

Freezing

You can freeze the cake layers wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to one month. Freeze the frosting separately in an airtight container. Thaw both in the refrigerator overnight before assembling and serving for the best results.

Reheating

When ready to enjoy, bring the cake to room temperature. Avoid microwaving frosting-heavy slices as the butter may soften too much. If reheating cake alone, you can warm slices gently in a low oven wrapped in foil to keep it tender and moist.

FAQs

Can I use regular flour instead of masa harina?

While regular flour can be used, masa harina gives the cake its distinctive earthy corn flavor and slight chewiness. For the best authenticity and texture in the Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe, try to find masa harina.

Is it possible to make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be aware that the texture might vary slightly. Ensure your baking powder is gluten-free too. The cornmeal and masa harina naturally do not contain gluten.

Can I make the frosting less sweet?

Absolutely! You can reduce the powdered sugar slightly or add a pinch of salt to balance the sweetness while maintaining that light, fluffy texture that makes the whipped honey butter frosting so special.

How long does this cake keep once frosted?

This cake is best eaten within two days of frosting to enjoy the fresh whipped texture and taste. After that, the frosting might start to firm up or weep slightly depending on storage conditions.

Can I substitute the raw honey with another sweetener?

Maple syrup or agave nectar can be used as alternatives, but raw honey has a unique floral note that really shines in this recipe. If you do substitute, adjust the amount slightly and expect a subtle flavor change.

Final Thoughts

If you love exploring new takes on classic desserts, the Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe is an absolute must-try. It’s comforting yet surprising, sweet yet grounded in nourishing corn flavors, and whipped to perfection with honey-scented frosting that truly elevates every bite. I promise, once you make this, it will become a beloved staple in your baking repertoire, perfect for sharing with those who appreciate a little culinary magic.

Layered Cornbread Cake with Whipped Honey Butter Frosting Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delightful twist on traditional cornbread, turning it into a sweet, moist cake perfect for gatherings or special occasions. Combining the rustic flavors of cornmeal and masa harina with a luscious honey-infused butter frosting, this cake offers a unique texture and taste experience.

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Ingredients

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Cake Ingredients

• 1 cup cornmeal
• 1 cup flour
• ½ cup masa harina
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter
• ½ cup oil
• 3 large eggs
• 1 cup milk
• 1 tablespoon raw honey

Frosting Ingredients

• 1 cup unsalted butter (preferably European butter)
• 2 cups powdered sugar
• 1 tablespoon cornstarch
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans to ensure easy removal of the cakes after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, masa harina, sugar, baking powder, and salt until evenly combined for a uniform texture.
3. Combine Wet Ingredients: In a separate bowl, beat together the unsalted butter, oil, eggs, milk, and raw honey until the mixture is smooth and well combined.
4. Mix Batter: Add the wet ingredient mixture to the dry ingredients and mix gently until just combined to avoid overmixing which can lead to a dense cake.
5. Divide Batter: Evenly divide the batter among the three prepared 8-inch cake pans to ensure even baking.
6. Bake Cakes: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Then transfer them to wire racks to cool completely to prevent the frosting from melting.
8. Prepare Frosting: In a mixing bowl, beat together the cup of unsalted butter, powdered sugar, cornstarch, raw honey, and vanilla extract until the frosting is smooth, fluffy, and spreadable.
9. Assemble Cake: Once the cakes have cooled, stack the layers with a generous amount of frosting spread evenly between each layer for balanced sweetness and moisture.
10. Frost Cake: Finish by frosting the top and sides of the cake with the remaining whipped honey butter frosting, smoothing out the surface for a beautiful finish.

Notes

• Ensure the cakes are completely cool before frosting to prevent melting and sliding.
• Masa harina adds a subtle corn flavor and texture, but can be substituted with additional cornmeal if unavailable.
• European butter is recommended for frosting due to its higher fat content, which yields a creamier texture.
• Use raw honey for flavor depth; however, any pure honey can be substituted.
• For a more intense honey flavor, consider adding a drizzle on top just before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American