Can I make this as cupcakes?

Yes! Fill liners ⅔ full and bake at 350°F. Start checking at 18–20 minutes.

Can I use regular butter instead of European butter?

Absolutely. European butter gives a richer flavor, but regular American butter works just fine.

What if I don’t have buttermilk?

Easy fix! Add 1 tablespoon vinegar or lemon juice to a measuring cup, then fill with milk to 1 cup. Let it sit for a couple of minutes.

How should I store this cake?

Store covered at room temperature for 1–2 days or refrigerate up to 5 days. Let slices sit out a bit before serving so the frosting softens.

Layered Cornbread Cake : Irresistible 3-Layer Delight

Name: Layered Cornbread Cake with Whipped Honey Butter Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 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; Polenta for sprinkling; Extra honey for drizzling; Vanilla ice cream or lightly sweetened whipped cream

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.

Ingredients

Scale

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

Preheat oven to 325°F. Line three 9-inch cake pans with parchment paper and grease thoroughly.
Beat softened butter until smooth. Add sugar and beat for 2 minutes.
Mix in honey, then add oil and beat until combined.
In a separate bowl, whisk eggs until frothy. Add buttermilk and sour cream and whisk until smooth.
Sift together flour, masa harina, salt, and baking powder. Stir in cornmeal.
Alternate adding the wet mixture and dry mixture into the butter base, mixing only until combined.
Divide batter evenly between pans.
Bake for 28–33 minutes, rotating once. Cakes are done when edges are golden and a toothpick comes out clean.
Cool 10–15 minutes, then remove from pans and cool completely.

Make the Frosting

Beat butter until completely smooth.
Add honey and beat until fluffy.
Add 1 cup powdered sugar. Stir cornstarch and salt into the sugar before mixing.
Gradually add remaining powdered sugar. Beat 2–3 minutes until light and airy.

Assemble

Place first cake layer on stand. Spread about 1½ cups frosting on top.
Repeat with second layer.
Add final layer and frost top and sides evenly.
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