Cornbread Cake with Whipped Honey Buttercream Frosting Recipe

If buttery, golden magic could take the shape of a cake, it would undoubtedly be this Cornbread Cake with Whipped Honey Buttercream Frosting. Imagine all the rustic sweetness of classic cornbread, cozied up with the most airy, honey-kissed buttercream you’ve ever tasted—and yes, you absolutely deserve a big slice.

this Recipe

Ingredients You’ll Need

This Cornbread Cake with Whipped Honey Buttercream Frosting is all about humble ingredients coming together in an extraordinary way. Each component—from tangy buttermilk to rich honey—brings its flavor A-game to create a cake that’s as delicious as it is memorable.

• Salted Butter: For that unmistakable depth of flavor and rich, tender crumb in the cake; European butter for the frosting takes it up a notch.
• Granulated Sugar: Adds classic sweetness and balances the earthiness of cornmeal and honey.
• Raw Honey: The star of both cake and frosting; choose pure, uncrystalized honey for the best floral notes and texture.
• Vegetable Oil (light olive oil): Gives the cake its incredible moistness—light in flavor, never greasy.
• Eggs: They bind and give lift, making the layers impressively fluffy.
• Buttermilk: Offers gentle tang, keeping the crumb tender and delicate.
• Sour Cream: More moistness and an extra layer of tang to balance the sweet.
• All-Purpose Flour: Forms the backbone of the cake alongside the corn-based flours.
• Masa Harina (corn flour): Adds authentic, nostalgic cornbread flavor and a lovely yellow hue—don’t skip it!
• Kosher Salt: Essential for rounding out all the sweet flavors, both in cake and frosting.
• Baking Powder: Helps every layer rise tall and light.
• Cornmeal: The golden, slightly gritty soul of true cornbread—creates that signature texture.
• Kerry Gold Irish (or European) Butter: European-style butter in the frosting gives it a silkiness that regular butter can’t match.
• Powdered Sugar: Sweetens and structure for the fluffy honey buttercream frosting.
• Cornstarch: Thickens the frosting without making it too sweet—brilliant!
• Polenta (for garnish, optional): Sprinkle for extra crunch and sunny color.
• Extra Honey (for serving): Drizzle with abandon!
• Vanilla Ice Cream or Whipped Cream: Both dreamy sidekicks to cool down rich, buttery cake.

Variations

This recipe is wonderfully adaptable—think of it as your canvas for flavor! Whether you need to swap an ingredient for dietary reasons, or just want to try something new, Cornbread Cake with Whipped Honey Buttercream Frosting welcomes creative twists.

• Cornbread Cupcakes: Make the batter as directed, then bake in muffin tins at 350°F, checking for doneness at 18–20 minutes for adorable, individually frosted treats.
• Gluten-Free Version: Substitute your favorite cup-for-cup gluten-free all-purpose blend for the wheat flour for a celiac-friendly celebration.
• Maple Buttercream: Swap the honey for pure maple syrup in the frosting for a delightful, autumn-inspired twist.
• Citrus Zest Add-In: Add a teaspoon of orange or lemon zest to the batter for a sunny, aromatic lift that pairs beautifully with honey.
• No Sour Cream? Greek yogurt works well as a tangy substitute in the cake.

How to Make Cornbread Cake with Whipped Honey Buttercream Frosting

Step 1: Prep Your Pans and Oven

Preheat your oven to 325°F and line three 9-inch round cake pans with parchment circles—don’t skip this step, or you may end up with stuck cake! For extra insurance, grease your pans (parchment and sides) with nonstick spray so every precious crumb pops out perfectly.

Step 2: Cream Butter, Sugar, and Honey

Using a stand mixer or hand mixer, beat the softened butter until smooth and creamy. Add in the sugar and beat for a couple of minutes until fluffy and pale, then pour in the honey and keep mixing until everything’s light and fragrant. Follow with the oil, mixing until it’s completely blended in.

Step 3: Whisk Wet Ingredients

In a separate bowl, vigorously whisk the eggs until they’re bubbly and fully combined (this helps with the cake’s lift). Whisk in the buttermilk and sour cream until smooth—a quick extra whisk here pays off in tender cake later.

Step 4: Sift and Combine Dry Ingredients

Place a fine mesh sieve over another bowl and add the all-purpose flour, masa harina, salt, and baking powder. Sift well to guarantee no lumps—this matters! Mix in the cornmeal afterward for that signature golden-speckled look.

Step 5: Mix Everything Together

Alternately add the wet buttermilk mixture and the sifted dry ingredients to your butter-sugar-honey mixture, mixing gently after each addition. Start and end with the dry mix for the most even batter. Scrape the bowl well, but don’t overmix—you want light, fluffy layers.

Step 6: Bake and Cool

Divide the batter evenly among the prepared pans (a kitchen scale is a handy tool for this). Bake for 28–33 minutes, rotating halfway through for even coloring. The cakes are done when the edges are golden, the center is set, and a toothpick comes out clean. Let the cakes cool in their pans for 10–15 minutes, then invert onto racks and cool completely.

Step 7: Whip Up the Honey Buttercream Frosting

Beat the softened European butter until it’s pillowy and smooth. Add the honey and whip until fluffy. Sift in the powdered sugar and cornstarch (for a thick, dreamy texture) along with salt. Beat until the frosting is airy, creamy, and irresistible—if you need it stiffer, add more sugar or a tiny spoonful of cornstarch.

Step 8: Assemble and Frost

Once your cakes are completely cooled, spread a thin layer of frosting on your cake stand to anchor the first layer. Frost between each cake round, then pile the rest on top and swirl it generously down the sides for full coverage. For extra flair, sprinkle edges with polenta and drizzle with honey just before serving.

How to Serve Cornbread Cake with Whipped Honey Buttercream Frosting

Garnishes

I love to edge this cake with a light sprinkle of dry polenta or extra cornmeal for color and crunch. Right before serving, a lavish drizzle of honey over the frosting catches the light and tastes divine. Fresh edible flowers or a handful of crunchy toasted pecans are beautiful finishing touches, too.

Side Dishes

This Cornbread Cake with Whipped Honey Buttercream Frosting is plenty decadent, so cool, creamy sides work wonders. A scoop of vanilla ice cream, barely-sweetened whipped cream, or even a thick dollop of Greek yogurt balances every slice. Pair it with summer berries for a lovely, fresh contrast.

Creative Ways to Present

For a playful twist, try baking the batter as cupcakes and piping a generous swirl of honey buttercream on top—gorgeous for parties! Or, serve the cake as a rustic trifle: Layer cubes of cake, buttercream, and a drizzle of honey with whipped cream in glass jars for picnics or celebrations.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cornbread Cake with Whipped Honey Buttercream Frosting tightly covered in the refrigerator for up to 4 days. Just be sure you bring it to room temperature before serving, so the frosting softens and the cake’s flavors shine.

Freezing

This cake freezes beautifully! Wrap individual slices or whole layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw the cake overnight in the fridge, and frost (or enjoy as-is) once fully thawed for freshest texture.

Reheating

If you crave that just-baked warmth, pop a slice in the microwave for 10–15 seconds until barely warmed. If the cake is already frosted, do this in short bursts, as the buttercream will melt quickly—still delicious, just a little messy!

FAQs

Final Thoughts

I hope you feel as excited to bake (and devour) this Cornbread Cake with Whipped Honey Buttercream Frosting as I am to share it. There’s just something infectious about the golden color, the dreamy honey aroma, and the way every bite feels special but totally homemade. Give it a try, and don’t forget to share a slice (or just keep it all for yourself—I won’t tell!).

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