Honey Cornbread Cake: The Ultimate Cake Recipe

Introduction to Honey Cornbread Cake

If you’re looking for a delightful dessert that merges sweet and savory flavors, look no further than this Honey Cornbread Cake with Honey Butter Frosting. This cake is not only a treat for your taste buds but also a feast for your eyes. With its golden crust and rich frosting, it’s perfect for any occasion, from family gatherings to cozy evenings at home.

A Personal Story Behind My Honey Cornbread Cake Journey

This recipe has a special place in my heart. Growing up, my grandmother would make cornbread for every family dinner, and she always had a little jar of honey nearby. The combination of warm cornbread and sweet honey became a cherished memory for me. I wanted to recreate that feeling in a cake, and thus, the Honey Cornbread Cake was born!

What Makes This Honey Cornbread Cake Recipe Special?

This recipe stands out because it combines the traditional flavors of cornbread with the luxurious texture of a cake. The use of masa harina corn flour and cornmeal gives this cake a unique depth of flavor, while the honey butter frosting adds a creamy, sweet finish that elevates this dessert to something truly special. It’s not just a cake; it’s a celebration of flavors!

The Full Honey Cornbread Cake Recipe

Ingredients

For the cake:

• 3/4 cup salted butter, softened
• 2 and 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 and 1/4 cups all-purpose flour
• 3/4 cup masa harina corn flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 and 1/2 cups cornmeal

For the frosting:

• 2 cups European butter, softened
• 3/4 cup pure raw honey
• 4 and 1/2 cups powdered sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt

To serve:

• Polenta (optional, for sprinkling)
• Extra honey (for drizzling)
• Vanilla ice cream or whipped cream

Instructions

1. Preheat your oven to 325°F (163°C). Grease three 9-inch cake pans with parchment paper circles at the bottom and nonstick spray on the sides. This ensures easy removal of the cake once baked.
2. In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat for 2 minutes until fluffy. This step is crucial for incorporating air into the butter, which will help your cake rise nicely.
3. Mix in the raw honey and vegetable oil until well combined. The honey adds a wonderful flavor and moisture to the cake.
4. In a separate bowl, whisk the eggs until smooth, then add the buttermilk and sour cream. Set aside. This mixture will add richness to the cake.
5. Sift together the all-purpose flour, corn flour, salt, and baking powder. Add the cornmeal and mix well. Sifting helps to aerate the flour, making your cake lighter.
6. Alternate adding the buttermilk mixture and flour mixture to the butter mixture, beating after each addition until just combined. Be careful not to overmix, as this can lead to a dense cake.
7. Divide the batter evenly among the prepared cake pans and bake for 28-33 minutes until a toothpick comes out clean. Keep an eye on your cakes; baking times may vary based on your oven.
8. Let the cakes cool in the pans for 10-15 minutes, then transfer to a cooling rack. This is important for preventing sogginess.
9. For the frosting, beat the softened European butter until smooth, then add honey and beat until fluffy. Gradually add powdered sugar, cornstarch, and salt, beating until fluffy and well combined.
10. Once the cakes are completely cool, assemble the cake by layering with frosting between each layer and covering the entire cake with frosting. Don’t be shy with the frosting; it’s what makes this cake decadent!
11. Garnish the cake with polenta around the edges for an added touch, drizzle with extra honey, and serve with vanilla ice cream or whipped cream for a delightful dessert experience.

Serving Suggestions and Variations for Honey Cornbread Cake

This cake is versatile! You can serve it warm or cold, and it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider adding chopped nuts or dried fruits into the batter for added texture. You can also experiment with flavored frostings, such as a cinnamon buttercream, to complement the honey flavors.

Frequently Asked Questions About Honey Cornbread Cake

Can I make this cake ahead of time? Yes! You can bake the cakes a day in advance and frost them just before serving.

How should I store leftovers? Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

Can I freeze this cake? Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before frosting.

Is it possible to make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but results may vary.

Honey Cornbread Cake with Honey Butter Frosting

A delightful blend of sweet honey and savory cornmeal in a moist cake topped with honey butter frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 slices

Calories 450 kcal

Ingredients

  

For the cake:

• 3/4 cup salted butter softened
• 2 and 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 and 1/4 cups all-purpose flour
• 3/4 cup masa harina corn flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 and 1/2 cups cornmeal

For the frosting:

• 2 cups European butter softened
• 3/4 cup pure raw honey
• 4 and 1/2 cups powdered sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt

To serve:

• Polenta optional, for sprinkling
• Extra honey for drizzling
• Vanilla ice cream or whipped cream

Instructions

 

• Preheat your oven to 325°F (163°C). Grease three 9-inch cake pans with parchment paper circles at the bottom and nonstick spray on the sides.
• In a large bowl, beat the softened butter until smooth. Add the granulated sugar and beat for 2 minutes until fluffy.
• Mix in the raw honey and vegetable oil until well combined.
• In a separate bowl, whisk the eggs until smooth, then add the buttermilk and sour cream. Set aside.
• Sift together the all-purpose flour, corn flour, salt, and baking powder. Add the cornmeal and mix well.
• Alternate adding the buttermilk mixture and flour mixture to the butter mixture, beating after each addition until just combined.
• Divide the batter evenly among the prepared cake pans and bake for 28-33 minutes until a toothpick comes out clean.
• Let the cakes cool in the pans for 10-15 minutes, then transfer to a cooling rack.
• For the frosting, beat the softened European butter until smooth, then add honey and beat until fluffy.
• Gradually add powdered sugar, cornstarch, and salt, beating until fluffy and well combined.
• Once the cakes are completely cool, assemble the cake by layering with frosting between each layer and covering the entire cake with frosting.
• Garnish the cake with polenta around the edges for an added touch, drizzle with extra honey, and serve with vanilla ice cream or whipped cream.

Notes

To speed up cooling, you can place the cakes in the freezer for 20 minutes. Adjust the frosting consistency by adding more powdered sugar if needed, depending on the thickness of the honey.

Keyword Honey Cornbread Cake with Honey Butter Frosting Recipe