Cornbread Cake with Whipped Honey Buttercream Frosting

I pulled the cake from the oven late one night, the kitchen warm and quiet, and the smell of sweet honey and corn rose up in a way that felt like a small, private celebration. I remember running a finger across the surface to test the crumb, feeling a soft spring that told me the cake was just right, and thinking about the first time I shared this recipe with friends. If you want a close cousin to this feeling, you might compare notes with an earlier version on my site about a similar honey buttercream pairing that taught me a lot about balance and texture: cornbread cake with honey buttercream frosting.

Why This Cornbread Cake with Whipped Honey Buttercream Frosting Became a Favorite

This cake started as an experiment in texture and sweetness. I wanted the familiar, cozy notes of cornbread to meet the smooth, airy comfort of a classic layer cake. After several small-batch tests, I found a ratio that keeps the crumb tender and slightly toothy without feeling dry.

What held my attention was how the masa and cornmeal worked together. The cornmeal gives the cake its honest crunch and rustic feel, while the masa adds a subtle silkiness that keeps each bite from feeling gritty. The honey buttercream came later, a soft cloud of flavor that highlights the cake without taking over.

Testing felt like a series of small wins. I adjusted eggs, fat, and honey amounts until the cake rose evenly and held its crumb. The end result sits somewhere between homey and refined, which is why I keep returning to it for company and quiet nights alike.

How This Cornbread Cake with Whipped Honey Buttercream Frosting Comes Together

“The moment the texture shifts, you know it’s ready.”

I think of this recipe as having three parts that meet in the middle. First, there is the creamed butter and sugar that gives the cake lift and lightness. Next comes the wet mix of eggs, buttermilk, and sour cream that brings tenderness and moisture.

From there, the sifted flour and corn elements arrive and change the feel entirely. Watch the batter as you fold in the dry mix. It moves from glossy and loose to a slightly thicker, softer mass. When it flows slowly from the spatula and holds a faint ribbon for a beat, you are in the right place.

Baking is where senses matter most. Look for a golden edge, a center that no longer jiggles, and a toothpick that comes out clean. Those cues are as reliable as any timer.

Ingredients You’ll Need

3/4 cup salted butter* (1 and 1/2 sticks, softened (use regular American butter)) — this helps with structure and flavor.

2 and 1/3 cups granulated sugar — this balances the honey and keeps the crumb tender.

2/3 cup pure raw honey (make sure it’s not crystalized) — adds floral sweetness and moisture.

3/4 cup vegetable oil (I like to use light olive oil) — for richness without weighing the cake down.

5 large eggs — these give rise and stability.

1 cup buttermilk** — brings tang and tenderizing acid.

1/2 cup full fat sour cream — adds richness and creaminess.

1 and 1/4 cups all-purpose flour (spooned and leveled) — the main structure builder.

3/4 cup masa harina corn flour (spooned and leveled; I use Maseca brand ) — adds that subtle corn flour silk and depth.

1 teaspoon kosher salt (or sea salt) — balances sweetness and boosts flavor.

1 tablespoon baking powder — for lift and a light crumb.

1 and 1/2 cups cornmeal — gives texture and a pleasant grain in the crumb.

2 cups Kerry Gold Irish butter ((16 oz) softened (any European butter will do, it has a higher fat content)) — for the frosting, rich and smooth.

3/4 cup pure raw honey (make sure it’s not crystalized) — the main flavor note in the frosting.

4 and 1/2 cups powdered sugar — to sweeten and thicken the buttercream.

2 teaspoons cornstarch — to stabilize the frosting and prevent runniness.

1/2 teaspoon kosher salt (or sea salt) — to brighten the honey in the frosting.

polenta (to sprinkle on the cake, totally optional) — adds a playful crunch on the edge.

extra honey (to drizzle on the frosted cake) — for shine and aroma.

vanilla ice cream (or whipped cream) — a simple companion on the plate.

Step-by-Step Directions

1. Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles to place in the bottoms. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, all the way up the sides. Watch for an even sheen on the pan so the batter releases easily.
2. Beat the butter. In a large bowl or stand mixer, beat 3/4 cup softened butter until it is smooth. Stop once and scrape the sides to make sure the texture looks even and creamy. You want a soft glossy look but not runny.
3. Add 2 and 1/3 cups granulated sugar. Beat the butter and sugar for 2 minutes, stopping once to scrape sides and bottom. The mixture should lighten in color and feel aerated when you lift the beaters. This step builds the lift that helps the cake rise evenly.
4. Add 2/3 cup raw honey, or regular honey if that is what you have. I like to use an adjustable measuring cup for this for ease. Beat well until the honey blends in and the batter looks smooth and slightly glossy. Pause and smell that floral hint—honey is an aroma that lets you know the cake is on its way.
5. Add 3/4 cup light olive oil. Beat in the oil just until it blends and the batter looks unified. The batter will shine a bit more and feel looser. Set this bowl aside so the mixture rests for a short moment and keeps its texture.
6. Eggs and buttermilk. In a medium bowl, add 5 large eggs and beat with a whisk for at least a minute until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream and whisk until the mixture looks silky and uniform. The liquid will smell fresh and tangy, a good contrast to the honey.
7. Place a fine mesh strainer over another medium bowl. Using the spoon and level method, add 1 and 1/4 cups all-purpose flour to the strainer. Spoon and level 3/4 cup Maseca corn flour into the strainer. Add 1 teaspoon kosher salt and 1 tablespoon baking powder. Stir until it has all gone through the strainer and is sifted well for an even texture.
8. Remove the strainer, and add 1 and 1/2 cups cornmeal to the bowl with the flour. Mix well so the corn elements distribute evenly and you see a uniform pale yellow mix. The flour should feel light and the cornmeal slightly grainy but not clumpy.
9. Combine the three parts: alternate adding the buttermilk liquid and the flour mixture to the butter mixture, beating every time. I added half the liquid, stirred, half the flour, stirred, then repeated. This keeps the batter smooth and avoids overmixing.
10. Mix only until it is well combined. Scrape the bottom and sides to make sure it is all incorporated. Stop when the batter looks homogenous and still slightly glossy. Overmixing will ruin the tender crumb, so use a gentle hand and watch the texture.
11. Divide the batter between the three prepared pans. I like to use a kitchen scale to make sure they are even so the layers bake at the same rate. Smooth the tops lightly so they rise flat and even in the oven.
12. Bake the cakes at 325 for about 28 to 33 minutes, rotating pans at least once. You will know they are done when the edges are set and golden brown. The center should not jiggle and a toothpick inserted in the center should come out with no wet batter on it. The center may be lighter in color than the edges and still be cooked through.
13. Remove the cakes from the oven and let cool on a cooling rack for about 10 to 15 minutes. Use a knife to loosen the edge of the cake from the pan. Invert the cake onto the cooling rack and continue cooling. I often put them in the freezer for 20 minutes or so to speed up the cool time and make them easier to frost.
14. Make the frosting: beat 2 cups of softened Kerry Gold butter until it is completely smooth. Add 3/4 cup pure raw honey and beat well until fluffy and pale. The frosting will smell bright and buttery with a clear honey note.
15. Add 1 cup powdered sugar, but do not mix it yet. Add 2 teaspoons cornstarch on top of the powdered sugar and 1/2 teaspoon kosher salt. Use a small spoon to stir it into the powdered sugar a bit and then beat until incorporated. This helps the frosting stay stable and not too soft.
16. Add the remaining 3 and 1/2 cups powdered sugar by the cup, beating with each addition. Beat until very fluffy, at least 2 to 3 minutes, and scrape the sides and bottom at least once or twice. Taste the frosting and assess the consistency. If your honey is thin, add a little more powdered sugar or one more teaspoon of cornstarch until it feels right.
17. Assemble the cake. Once all the cakes are completely cool, smear a bit of frosting on your cake stand so the cake does not slide. Place your first cake on the stand and add about 1 and 1/2 cups frosting to the top of the cake, spreading evenly with an offset spatula. Spread right over the edges if you like an easier finish later.
18. Add the next cake and repeat the frosting step, keeping the layers even and pressing gently to remove large air pockets. After the second layer, add the final cake and spread all the remaining frosting on top and then down the sides. Keep moving the frosting until all sides and the top are covered in a smooth, even coat.
19. Garnish: sprinkle the very edges of the cake with a little polenta if you like the color and a bit of crunch. Drizzle the edges with extra honey and serve. This cake pairs wonderfully with vanilla ice cream or a lightly sweetened whipped cream to cut the richness. Small slices are a kind choice for a butter-forward cake.

Sharing Cornbread Cake with Whipped Honey Buttercream Frosting

This cake loves company. I often make it for weekend gatherings where people linger and talk, or for a picnic when the day is soft and slow. It also works for a quiet celebration when you want something a little special without feeling fussy.

Plate a small slice with a scoop of vanilla ice cream or a dollop of not-too-sweet whipped cream. The cool cream brightens the honey and tames the butter. For a simpler moment, a cup of coffee is a fine partner, the roast cutting through the cake’s richness.

I enjoy letting friends pick at the edges where the polenta sits. The little crunch gives a joyful contrast to the soft crumb. Sometimes I cut very small wedges and pair them with a cheese plate for a late-afternoon taste test.

Keeping Cornbread Cake with Whipped Honey Buttercream Frosting Fresh

Store the cake in the fridge if you have a buttercream that is rich and soft. Wrapped loosely with a cake dome or in a cake box, the cake keeps its moisture and does not dry out quickly. The frosting will stay stable for up to five days in the refrigerator.

If you need to keep a slice at room temperature for a day, it is usually fine in cool weather. In warm months, stay safe and refrigerate. Bring slices to room temperature before serving so the buttercream softens and the cake regains its tender mouthfeel.

To freeze, wrap the whole cake or individual slices tightly in plastic wrap and then in foil. Freeze up to two months. Thaw overnight in the refrigerator and then sit at room temperature for an hour before serving to restore the texture.

Carol’s Baking Notes

1. Measure flour and corn flours with care. I spoon and level for a consistent crumb. Too much flour will dry the cake and mask the honey notes.
2. Honey varies. If your honey is very thin, you may need a touch more powdered sugar in the frosting or one more teaspoon of cornstarch. Taste and feel the frosting; it should be fluffy but hold its shape.
3. Use room temperature eggs and butter. They emulsify better and give a smoother batter and frosting. Cold ingredients fight the mixer and can leave the cake uneven.
4. Freeze the layers briefly if you want clean frosting work. A 20-minute chill firms the cake without making it freeze hard, which helps when you stack and crumb coat.
5. Rotate pans in the oven for even browning. A small difference in oven heat can change the edge color, and that color is one of the visual cues for doneness.

Variations I’ve Tried

Try folding in 1 cup of fresh corn kernels for a softer, more cornbread-forward bite. It gives a sweet pop in the mouth that I find irresistible on lazy summer afternoons.

Add a teaspoon of lemon zest to the batter to lift the honey note. Lemon brightens without turning the cake into something citrusy. It simply gives the honey a little more space to sing.

Swap half the cornmeal for fine polenta if you want a silkier texture while keeping that pleasant grain. Polenta changes the mouthfeel but keeps the rustic spirit intact.

For a chocolate-honey contrast, top a simple slice of this cake with a thin layer of bittersweet ganache. I once paired it with a chocolate coffee cupcake recipe when I wanted an extra bold companion and enjoyed how the deep chocolate framed the honey. If you like that contrast, you might explore a recipe for a rich pairing like chocolate espresso cupcakes with salted caramel buttercream to spark ideas for party menus.

If you are avoiding dairy, swap the butter in the cake for a high-quality plant-based butter and choose a stable non-dairy creamer for the frosting. Expect subtle changes in mouthfeel, but the overall structure will still be satisfying.

FAQs About Cornbread Cake with Whipped Honey Buttercream Frosting

Can I make this ahead of time?

Yes, and often it tastes even better after a day because the flavors settle. You can bake the layers a day ahead and keep them wrapped in the fridge, then assemble on the day you plan to serve.

Can I use regular honey instead of raw honey?

Yes, regular honey works fine. The key is that the honey is liquid and aromatic. If your honey is crystalized, warm it gently until it loosens so it mixes smoothly.

What if my frosting is too thin?

If the frosting feels too soft, add a bit more powdered sugar or one extra teaspoon of cornstarch and beat until it firms. Chill briefly if you still need more control while decorating.

Can I halve the recipe?

Yes, this recipe scales down well. Keep the ratios and use smaller pans. Bake time will be shorter so watch for the edge color and the toothpick test.

How do I prevent a gritty cornmeal bite?

Use a mix of finer masa harina and medium cornmeal, and do not overbake. The masa helps smooth the texture, and careful baking keeps the crumb tender.

A Final Thought

I hope this Cornbread Cake with Whipped Honey Buttercream Frosting encourages you to play a little in the kitchen and trust the small cues that tell you a dish is done. Baking can be both exact and forgiving, and this cake is one of those recipes that rewards a gentle hand and a curious heart. Make a small batch, share it with someone who likes to linger, and notice how the honey and corn speak to each other in every bite. From my kitchen to yours, may you find joy in the tasting and comfort in the crumbs.