Name: Irresistibly Moist Cornbread Cake with Honey Buttercream
Prep time: 20 min
Cook time: 33 min
Total time: 63 min
Ingredients: 1 cup Salted Butter (Softened); 1.75 cups Granulated Sugar; 0.5 cups Pure Raw Honey; 0.5 cups Vegetable Oil (Light Olive Oil is a good alternative); 4 large Eggs; 1 cup Buttermilk (Can substitute with milk + vinegar/lemon juice); 0.5 cups Full Fat Sour Cream; 2.5 cups All-Purpose Flour (Spoon and level for accuracy); 0.5 cups Masa Harina Corn Flour (Brands like Maseca work well); 1 teaspoon Kosher Salt; 1 tablespoon Baking Powder; 0.5 cups Cornmeal; 1 cup Kerry Gold Irish Butter (Softened); 0.5 cups Raw Honey; 4 cups Powdered Sugar; 2 tablespoons Cornstarch

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There’s something magical about discovering a beloved dish that twists familiar flavors into an extraordinary creation. Enter the Decadent Layered Cornbread Cake with Honey Buttercream Frosting—a delightful fusion of sweet cornbread and traditional cake. Unlike any ordinary dessert, this cake features three sumptuous layers showered in a rich, creamy honey butter frosting that transforms any gathering into a true celebration. Not only is this recipe a crowd-pleaser that promises moist and decadent bites, but it also comes together surprisingly quickly, making it perfect for last-minute treat cravings. So, whether you’re impressing guests or simply indulging yourself, this cornbread cake will surely elevate your dessert game. Ready to take your baking skills to new heights? Let’s dive in!

Why is this Cornbread Cake Amazing?

Irresistible flavor: The unique blend of sweet cornbread and creamy honey buttercream creates an unforgettable taste experience.
Moist and tender: Thanks to special ingredients like buttermilk and sour cream, each slice is incredibly moist.
Easy to make: With straightforward steps, you can whip up this show-stopper in no time, perfect for unexpected guests or celebrations.
Versatile layers: Enjoy it plain or dressed up with a scoop of ice cream, as with our delightful Blueberry Cheesecake Bars for extra flair.
A crowd favorite: Serve it at your next gathering, and watch everyone go back for seconds! Whether you’re in the mood for a sweet treat or a refreshing dessert, this cake hits the spot.

Cornbread Cake Ingredients

• Discover what makes this Cornbread Cake irresistibly delicious!

For the Cake

Salted Butter – Adds richness and flavor; use regular American butter for best results.
Granulated Sugar – Provides sweetness that balances the cornbread’s savory notes perfectly.
Pure Raw Honey – A sweeter option with a richer flavor; substitute with regular honey if necessary.
Vegetable Oil – Ensures the cake stays moist; light olive oil is a good alternative.
Large Eggs – Essential for providing structure and stability in the cake layers.
Buttermilk – Contributes moisture and tenderness; can substitute with cheater buttermilk (milk + vinegar/lemon juice).
Full Fat Sour Cream – Enhances richness and adds moisture for a tender cake.
All-Purpose Flour – The main structure provider; remember to spoon and level for accuracy.
Masa Harina Corn Flour – Offers a unique texture and flavor component; brands like Maseca work well.
Kosher Salt – Enhances flavor in the cornbread cake beautifully.
Baking Powder – An essential leavening agent that helps achieve height.
Cornmeal – Adds texture and a subtle cornbread flavor, making the cake truly unique.

For the Frosting

Kerry Gold Irish Butter – Highly recommended due to its rich flavor; perfect for the frosting.
Powdered Sugar – Sweetens the frosting while balancing the honey for a delightful finish.
Cornstarch – Helps achieve the right consistency without making the frosting overly sweet.

Elevate your baking game and enjoy this delightful Cornbread Cake!

Step‑by‑Step Instructions for Decadent Layered Cornbread Cake with Honey Buttercream Frosting

Step 1: Preheat the Oven and Prepare Pans
Begin by preheating your oven to 325°F (163°C). While it’s heating, take three 9-inch round cake pans and line the bottoms with parchment paper; this ensures easy removal later. Grease the sides of the pans with butter or vegetable oil for an added non-stick layer.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine 1 cup of softened salted butter with 1 ¾ cups of granulated sugar. Use an electric mixer to beat the mixture on medium speed until it is light and fluffy, which should take about 3-4 minutes. This step is crucial for incorporating air into the batter, making your cornbread cake delightfully tender.

Step 3: Combine Wet Ingredients
In another bowl, whisk together the 4 large eggs, 1 cup of buttermilk, and ½ cup of full-fat sour cream until completely combined. By mixing these wet ingredients together first, you create a smooth and homogeneous mixture that will blend well with the butter-sugar mixture, ensuring a moist cornbread cake.

Step 4: Mix Dry Ingredients
In a separate bowl, sift together 2 ½ cups of all-purpose flour, ½ cup of masa harina, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. Sifting helps to aerate the dry ingredients, ensuring an even distribution of the leavening agent. Once sifted, set this bowl aside for the next step.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the creamed butter and sugar, alternating with the wet mixture. Start with about a third of the flour mixture, followed by half of the wet mixture. Mix just until combined after each addition, being careful not to overmix. This careful blending is essential for achieving the perfect texture in the cornbread cake.

Step 6: Divide and Bake the Batter
Spread the cake batter evenly among the three prepared pans using a spatula. Bake in the preheated oven for 28-33 minutes, rotating the pans halfway through to ensure even baking. The cakes are done when a toothpick inserted into the center comes out clean, and the edges should have a slight golden hue.

Step 7: Cool the Cakes
Allow the cakes to cool in the pans for about 10 minutes. After this initial cooling, carefully invert the cakes onto wire racks to cool completely. This step is crucial as it prevents the cakes from becoming soggy and maintains their texture, ensuring a delightful layered cornbread cake.

Step 8: Prepare the Honey Buttercream Frosting
While the cakes cool, make the frosting by beating 1 cup of softened Kerry Gold Irish butter until smooth and creamy. Then, add ½ cup of raw honey, mixing until fully incorporated. Gradually add 4 cups of powdered sugar and 2 tablespoons of cornstarch, adjusting for desired consistency, whisking until the frosting is fluffy and spreadable.

Step 9: Assemble the Layered Cake
Once the cake layers have cooled completely, it’s time to assemble your decadent layered cornbread cake. Place one layer on a serving plate and spread a generous amount of honey buttercream frosting on top. Repeat with the next layer, then cover the top and sides with the remaining frosting, creating a beautiful and inviting dessert that highlights the cake’s unique flavors.

Make Ahead Options

These Decadent Layered Cornbread Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 24 hours in advance. After cooling completely, simply wrap each layer tightly in plastic wrap and refrigerate to maintain moisture and freshness. For the honey buttercream frosting, consider making it up to 3 days ahead; store it in an airtight container in the fridge. When ready to assemble, allow the frosting to soften at room temperature for about 30 minutes before spreading between the layers and on the exterior. This preparation saves you time without compromising flavor or texture, ensuring your cornbread cake is just as delicious when served!

Expert Tips for Cornbread Cake

Measure Accurately: Using a kitchen scale for flour ensures you have the correct amount for a perfectly textured cornbread cake that won’t be dense.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and fluffy.
Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better emulsification, resulting in a moist cake.
Cooling Time: Let the cakes cool completely before frosting; this prevents melting and sliding of the honey buttercream.
Adjust Frosting Consistency: If your honey buttercream is too thin, add more powdered sugar in small increments until you reach the desired spreadability.

What to Serve with Decadent Layered Cornbread Cake with Honey Buttercream Frosting

Let your imagination run wild as you pair this delightful dessert with complementary flavors and textures.

Vanilla Ice Cream: The creamy, cool ice cream balances the cake’s sweetness and enriches every bite.
Fresh Berries: Juicy raspberries or strawberries add a pop of color and tartness, elevating the dessert experience.
Whipped Cream: Light and fluffy whipped cream enhances the cake’s richness while providing a beautiful contrast in texture.
Spiced Nuts: Roasted spiced pecans or walnuts bring a crunchy texture and a hint of warmth, enriching each mouthful.
Coffee or Espresso: A warm cup’s depth helps to offset the cake’s sweetness, making for a sophisticated pairing.
Sweet Tea or Lemonade: Refreshing beverages with hints of citrus provide a delightful contrast to the cake’s richness.
Caramel Drizzle: A drizzle of homemade caramel adds decadence and provides an inviting presentation.

Imagine pulling together a spread with just the right combinations—your guests will feel pampered and you’ll bask in the compliments!

Cornbread Cake Variations & Substitutions

Feel free to get creative with this cornbread cake—your taste buds will thank you!

Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking flour blend to make this cake a gluten-free delight.
It’s an easy fix, allowing everyone to join in on the cake celebration!
Dairy-Free: Replace the butter with coconut oil and use almond or oat milk in place of buttermilk. Enjoy a delicious version that’s perfect for those with dairy sensitivities.
Sweetener Switch: Use maple syrup instead of honey for a warm, earthy flavor twist in both the cake and frosting. This gives a lovely, comforting sweetness that pairs beautifully with the cornbread.
Add Fresh Fruit: Fold in 1 cup of fresh blueberries or diced peaches into the batter for bursts of flavor and extra moisture. These fruity additions will make each bite even more delightful!
Spiced Up: Add a teaspoon of cinnamon and a touch of nutmeg to the batter for a warm spice kick. This twist elevates the cake’s flavor profile and is perfect for cozy gatherings.
Citrusy Refresh: Incorporate the zest of one lemon or orange into the batter for a bright, refreshing hint of citrus. It’s a lovely way to balance the sweetness of the honey.
Chocolate Drizzle: Once frosted, drizzle melted dark chocolate over the top for an indulgent touch. The rich chocolate contrast beautifully complements the cake’s flavors.
Nutty Crunch: Stir in ½ cup of chopped pecans or walnuts into the batter for delightful crunch and added texture. It’s perfect for all those nut lovers out there!

As you explore these variations, think about pairing your cake with delightful sides like vanilla ice cream or a hint of lemon buttercream alongside our tempting Churro Cheesecake Indulge. Let your baking journey unfold!

Storage Tips for Cornbread Cake

Room Temperature: Store the frosted cornbread cake in an airtight container at room temperature for up to 3-4 days to maintain its moist texture.

Refrigerator: If you need to extend freshness, refrigerate the cake in an airtight container for up to a week. Bring it back to room temperature for the best flavor.

Freezer: For longer storage, freeze slices of cornbread cake wrapped tightly in plastic wrap and then aluminum foil for up to 2-3 months. Thaw in the fridge before enjoying.

Reheating: If you prefer warm cake, gently warm individual slices in the microwave for about 10-15 seconds, ensuring the buttercream remains intact for a delightful treat!

Decadent Layered Cornbread Cake with Honey Buttercream Frosting Recipe FAQs

What type of cornmeal should I use for the cornbread cake?
I recommend using medium or fine cornmeal for a delightful texture that matches well with the cornbread flavor. If you want to experiment, feel free to try polenta or very finely ground grits!

How should I store the frosted cake?
Store the frosted cornbread cake in an airtight container at room temperature for up to 3-4 days. If you want to keep it for a bit longer, you can refrigerate it in an airtight container for up to a week. Just remember to bring it back to room temperature before serving to enhance that fresh, buttery flavor!

Can I freeze the cornbread cake?
Absolutely! To freeze, first wrap individual slices of the cornbread cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can keep it frozen for up to 2-3 months. When you’re ready to indulge, simply thaw the slices in the refrigerator overnight, and enjoy the deliciousness!

What should I do if my frosting is too thin?
If your honey buttercream frosting turns out too runny, no need to fret! Gradually add in more powdered sugar, about 1/4 cup at a time, and mix until you reach your desired consistency. It’s always easier to add a little at a time, so take it slow!

Can I use a different type of flour instead of all-purpose flour?
While all-purpose flour is preferred for the best structure, you can experiment with a gluten-free all-purpose blend or cake flour for a lighter texture. Just be sure to check the packaging instructions, as they might require different measurements or ratios. Enjoy the process and have fun baking!

Are there any dietary considerations for this cake regarding allergies?
Yes, this cake contains common allergens such as eggs, dairy, and gluten. If you or anyone you’re serving has specific dietary restrictions, consider using egg replacers, dairy-free butter, and a gluten-free flour blend. Always ensure that your substitutes are safe for those with allergies!

Recipe FAQs