Layered Cornbread Cake with Whipped Honey Butter Frosting

If you’ve ever stood in your kitchen thinking, “I love cornbread… but could it be a little more fabulous?” — friend, this Layered Cornbread Cake with Whipped Honey Butter Frosting is your answer.

This isn’t your average skillet cornbread. Oh no. This beauty is what happens when classic Southern cornbread and a tender white cake decide to throw a party together. The result? A buttery, honey-kissed, three-layer masterpiece slathered in fluffy honey buttercream that tastes like sunshine and Sunday dinners rolled into one.

As Chef Omar would say, why limit ourselves? If we’re going to bake, let’s bake something that makes the whole kitchen smell like a five-star bakery and has everyone sneaking “just one more slice.”

Grab your apron — we’re making magic.

Why You’ll Love This Layered Cornbread Cake with Whipped Honey Butter Frosting

Let me count the ways:

• It’s buttery, moist, and perfectly sweet — but not cupcake-sweet.
• The masa harina and cornmeal give it that authentic corn flavor.
• The whipped honey butter frosting is rich, fluffy, and gloriously butter-forward.
• It feeds a crowd (hello, potlucks and birthdays).
• It feels nostalgic… but elevated.

If you love classic Southern desserts with a gourmet twist, this cake checks every box.

Ingredients You’ll Need

For the Cornbread Cake

• ¾ cup salted butter (softened)
• 2⅓ cups granulated sugar
• ⅔ cup pure raw honey
• ¾ cup vegetable oil (light olive oil works beautifully)
• 5 large eggs
• 1 cup buttermilk
• ½ cup full-fat sour cream
• 1¼ cups all-purpose flour
• ¾ cup masa harina (corn flour)
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 1½ cups cornmeal

For the Whipped Honey Butter Frosting

• 2 cups European-style butter (like Kerry Gold), softened
• ¾ cup pure raw honey
• 4½ cups powdered sugar
• 2 teaspoons cornstarch
• ½ teaspoon kosher salt

Optional Garnish

• Polenta for sprinkling
• Extra honey for drizzling
• Vanilla ice cream or lightly sweetened whipped cream

Step-by-Step: Let’s Bake This Beauty

1. Prep Like a Pro

Preheat your oven to 325°F.

Trace three 9-inch cake pans onto parchment paper, cut the circles, and line the bottoms. Spray the pans generously — all the way up the sides.

Yes, it’s an extra step. No, we are not skipping it. I’ve sacrificed too many cakes to the “it’ll probably release fine” gamble. Not today.

2. Cream the Butter and Sugar

In a large bowl or stand mixer:

• Beat the softened butter until smooth.
• Add sugar and beat for 2 full minutes.
• Add the honey and mix well.
• Pour in the oil and beat until fully combined.

You’re building flavor here. Take your time.

3. Mix the Wet Ingredients

In a separate bowl:

• Whisk the eggs for a full minute until bubbly.
• Add buttermilk and sour cream.
• Whisk until smooth and creamy.

That tang from the buttermilk and sour cream? It balances all that honey sweetness beautifully.

4. Combine the Dry Ingredients

Sift together:

• Flour
• Masa harina
• Salt
• Baking powder

Then stir in the cornmeal.

The combination of masa harina and cornmeal is what gives this Layered Cornbread Cake with Whipped Honey Butter Frosting its incredible texture — tender yet slightly hearty.

5. Bring It All Together

Alternate adding the wet mixture and dry mixture into the butter base:

• Half the liquid
• Half the dry
• Repeat

Mix only until combined. Overmixing is the enemy of tender cake.

Divide evenly between the pans (a kitchen scale helps).

6. Bake to Golden Perfection

Bake for 28–33 minutes, rotating pans once.

Don’t open the oven too early! The centers should be set, edges golden, and a toothpick should come out clean.

Cool for 10–15 minutes, then remove from pans. If you’re impatient like me, pop them in the freezer for 20 minutes to speed things up.

The Dreamiest Whipped Honey Butter Frosting

This frosting is the star. It’s rich, fluffy, and unapologetically buttery.

1. Beat the softened European butter until completely smooth.
2. Add honey and whip until fluffy.
3. Add 1 cup powdered sugar.
4. Stir cornstarch and salt into the sugar before mixing.
5. Gradually add remaining powdered sugar.
6. Beat for 2–3 minutes until airy.

Taste it. If your honey was thin, you may need a little more powdered sugar or cornstarch.

This frosting should taste like butter with a kiss of honey — not a sugar bomb.

Assemble Like a Bakery Queen

• Smear a little frosting on your cake stand (no sliding!).
• Place first layer down.
• Add about 1½ cups frosting.
• Repeat with second layer.
• Top with third layer and frost completely.

Use an offset spatula to drag frosting from top to sides for that smooth finish.

Sprinkle polenta around the edges for texture. Drizzle honey over the top. Stand back and admire your work.

Chef Omar’s Kitchen Tips

• Don’t skip parchment paper. It saves tears.
• Use good butter for the frosting. Higher fat = richer flavor.
• If your frosting looks rebellious and soft, chill it 10–15 minutes.
• Slice small pieces. This cake is rich — a little goes a long way.
• Pair with vanilla ice cream if you want to cut the richness.

This recipe became a staple in my kitchen after I served it at a last-minute dinner with friends. I thought I’d have leftovers. I did not. Not even crumbs.

FAQs About Layered Cornbread Cake with Whipped Honey Butter Frosting

A Slice Worth Celebrating

There’s something joyful about turning a humble classic into a show-stopping dessert. This Layered Cornbread Cake with Whipped Honey Butter Frosting takes everything you love about cornbread — the warmth, the nostalgia, the golden crumb — and elevates it into something celebration-worthy.

It’s perfect for birthdays, baby showers, Sunday dinners, or just because you deserve a slice of something special after a long week.

So go ahead. Bake the cake. Whip the frosting. Drizzle the honey. Watch everyone’s eyes light up.

And when they ask for the recipe? Just smile and say, “Oh, it’s my Layered Cornbread Cake with Whipped Honey Butter Frosting.”

Happy baking, friends.

More Delicious Ideas to Try Next

If this Layered Cornbread Cake with Whipped Honey Butter Frosting has you in full baking mode, I’ve got a few more recipes that would fit beautifully into your kitchen rotation.

• Brighten up your mornings with these soft and zesty Lemon Chia Seed Muffins — they’re fresh, lightly sweet, and perfect with coffee.
• For a sweet-and-savory appetizer that echoes those honey flavors, you’ll love this creamy Whipped Feta and Honey spread. It’s gorgeous on a brunch board.
• Planning a cozy dinner before dessert? These hearty, smoky Cowboy Beans make the ultimate comforting main to serve before slicing into cake.
• Curious how others approach this flavor combo? Take a peek at this version of Cornbread Cake with Honey Buttercream for another delicious spin on the idea.
• And if you’re building a festive dessert table, these bite-sized No-Bake Christmas Cheesecake Bites are easy, impressive, and perfect for busy hosts.

Because once you start baking with honey and butter… it’s hard to stop.

Layered Cornbread Cake with Whipped Honey Butter Frosting

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• Author: Omar
• Total Time: 1 hour
• Yield: 24 servings 1x

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Description

Layered Cornbread Cake with Whipped Honey Butter Frosting is a rich, buttery 3-layer dessert that blends classic Southern cornbread flavor with tender cake texture. Filled and frosted with fluffy honey buttercream and finished with a golden drizzle of honey, this show-stopping cake is perfect for celebrations, holidays, or anytime you want a comforting yet elevated dessert.

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Ingredients

Scale 1x2x3x

For the Cake

• ¾ cup salted butter, softened

• 2⅓ cups granulated sugar

• ⅔ cup pure raw honey (not crystallized)

• ¾ cup vegetable oil (light olive oil works well)

• 5 large eggs

• 1 cup buttermilk

• ½ cup full-fat sour cream

• 1¼ cups all-purpose flour (spooned and leveled)

• ¾ cup masa harina (corn flour)

• 1 teaspoon kosher salt

• 1 tablespoon baking powder

• 1½ cups cornmeal

For the Frosting

• 2 cups European-style butter (such as Kerry Gold), softened

• ¾ cup pure raw honey

• 4½ cups powdered sugar

• 2 teaspoons cornstarch

• ½ teaspoon kosher salt

Optional Garnish

• Polenta for sprinkling

• Extra honey for drizzling

• Vanilla ice cream or lightly sweetened whipped cream

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Instructions

1. Preheat oven to 325°F. Line three 9-inch cake pans with parchment paper and grease thoroughly.

2. Beat softened butter until smooth. Add sugar and beat for 2 minutes.

3. Mix in honey, then add oil and beat until combined.

4. In a separate bowl, whisk eggs until frothy. Add buttermilk and sour cream and whisk until smooth.

5. Sift together flour, masa harina, salt, and baking powder. Stir in cornmeal.

6. Alternate adding the wet mixture and dry mixture into the butter base, mixing only until combined.

7. Divide batter evenly between pans.

8. Bake for 28–33 minutes, rotating once. Cakes are done when edges are golden and a toothpick comes out clean.

9. Cool 10–15 minutes, then remove from pans and cool completely.

Make the Frosting

10. Beat butter until completely smooth.

11. Add honey and beat until fluffy.

12. Add 1 cup powdered sugar. Stir cornstarch and salt into the sugar before mixing.

13. Gradually add remaining powdered sugar. Beat 2–3 minutes until light and airy.

Assemble

14. Place first cake layer on stand. Spread about 1½ cups frosting on top.

15. Repeat with second layer.

16. Add final layer and frost top and sides evenly.

17. Garnish with polenta and drizzle with honey if desired.

Notes

Use regular American butter for the cake and European-style butter for the frosting for best flavor.

If you don’t have buttermilk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let sit 2 minutes.

Do not overmix the batter to keep the cake tender.

Frosting consistency may vary depending on honey thickness; add more powdered sugar if needed.

For cupcakes, bake at 350°F for 18–20 minutes and fill liners only ⅔ full.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 574
• Sugar: 59g
• Sodium: ~220mg
• Fat: 31g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 1g
• Carbohydrates: 74g
• Fiber: 1g
• Protein: 4 g
• Cholesterol: 94mg