Layered Cornbread Cake with Whipped Honey Butter Frosting | SaraTasty

Layered Cornbread Cake with Whipped Honey Butter Frosting

Why You’ll Love This Recipe

This Layered Cornbread Cake combines the savory, slightly gritty texture of cornbread with the sweetness of honey butter frosting, creating a decadent and unexpected dessert. It’s a fusion of cornbread and cake, using cornmeal and masa harina for a unique, slightly tangy flavor. The whipped honey butter frosting adds richness and depth, making each slice irresistible. Whether you’re looking to impress at a gathering or treat yourself to something indulgent, this cake is the perfect choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

  1. Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans.
  2. In a bowl, whisk together cornmeal, flour, masa harina, sugar, baking powder, and salt.
  3. In a separate bowl, beat together butter, oil, eggs, milk, and honey until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Divide the batter evenly among the three prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat together the butter, powdered sugar, cornstarch, honey, and vanilla extract until smooth and fluffy.
  9. Once the cakes are cooled, stack them with a generous amount of frosting between each layer.
  10. Frost the top and sides of the cake with the remaining frosting.

Servings and Timing

  • Servings: 12
  • Prep time: 20 minutes
  • Bake time: 25-30 minutes
  • Total time: 1 hour

Variations

  • Add a twist of citrus: Add lemon or orange zest to the batter or frosting for a fresh, bright flavor.
  • Spiced version: Add cinnamon or nutmeg to the frosting for a warm, spiced flavor that complements the cornbread.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate the cake for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds.

FAQs

Can I make this cake without masa harina?

Yes, you can substitute masa harina with more cornmeal or flour, though it will slightly change the texture and flavor.

Can I use regular butter instead of European butter?

European butter has a higher fat content, making the frosting richer. You can use regular butter, but the taste may not be as buttery.

Can I freeze this cake?

Yes, you can freeze the cake layers individually wrapped in plastic wrap for up to 3 months. Thaw before assembling.

How do I prevent the frosting from being too thick?

If the frosting is too thick, add a teaspoon of milk at a time until you reach the desired consistency.

Can I make this cake without the frosting?

Yes, the cornbread cake is delicious on its own, or you could opt for a simple glaze if preferred.

Can I make this a single-layer cake?

Yes, you can adjust the recipe to make a single-layer cake, just use a larger pan and bake for a longer time.

Can I use honey in the frosting instead of powdered sugar?

Honey may not work as a direct substitute for powdered sugar in frosting. Powdered sugar helps the frosting set properly, so it’s recommended to use it.

What can I serve this cake with?

This cake pairs well with a cup of coffee, tea, or even a scoop of vanilla ice cream for an extra treat.

How can I make the frosting lighter?

If you want a lighter texture, whip the frosting longer to incorporate air and make it fluffier.

Can I add nuts to the cake?

Yes, chopped pecans or walnuts would add a nice crunch and complement the cake’s texture.

Conclusion

This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delightful combination of savory and sweet, perfect for any occasion. The rich honey frosting enhances the moist, cornmeal-based cake, making it a unique and indulgent dessert. Whether you’re serving it for a special gathering or just craving something different, this cake will be a showstopper that everyone will love!

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Layered Cornbread Cake with Whipped Honey Butter Frosting

Layered Cornbread Cake with Whipped Honey Butter Frosting


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  • Author: Chef Sara
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Layered Cornbread Cake with Whipped Honey Butter Frosting is a delicious fusion of savory cornbread and sweet cake, creating an indulgent and unique dessert. The moist, slightly tangy cornmeal-based cake is complemented by a rich honey butter frosting, making every bite irresistible. Whether for a special occasion or a treat for yourself, this cake is sure to impress with its unexpected flavors and beautiful presentation.


Ingredients

For the Cake:

  • 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

For the Frosting:

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

Instructions

  • Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans.
  • In a bowl, whisk together cornmeal, flour, masa harina, sugar, baking powder, and salt.
  • In a separate bowl, beat together butter, oil, eggs, milk, and honey until smooth.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Divide the batter evenly among the three prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  • For the frosting, beat together butter, powdered sugar, cornstarch, honey, and vanilla extract until smooth and fluffy.
  • Once the cakes are cooled, stack them with a generous amount of frosting between each layer.
  • Frost the top and sides of the cake with the remaining frosting.

Notes

  • Add a Twist of Citrus: Add lemon or orange zest to the batter or frosting for a fresh, bright flavor.
  • Spiced Version: Add cinnamon or nutmeg to the frosting for a warm, spiced flavor that complements the cornbread.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern Fusion
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