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Cornbread Cake with Whipped Honey Butter Frosting

Irresistible Cornbread Cake with Whipped Honey Butter Frosting

This Cornbread Cake with Whipped Honey Butter Frosting is a delightful fusion of cozy cornbread and rich frosting, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 33 minutes
Cooling Time 45 minutes
Total Time 1 hour 48 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cornbread Cake
  • 1 cup Salted Butter or unsalted for less salt
  • 1 cup Granulated Sugar do not substitute for optimal sweetness
  • ½ cup Pure Raw Honey substitute regular honey if unavailable
  • ½ cup Vegetable Oil light olive oil also works
  • 3 large Eggs use large size
  • 1 cup Buttermilk substitute with milk + vinegar or lemon juice
  • ½ cup Full Fat Sour Cream Greek yogurt can be used
  • 2 cups All-Purpose Flour measure properly for best results
  • 1 cup Masa Harina Corn Flour no substitutes recommended
  • ½ teaspoon Kosher Salt sea salt is acceptable
  • 1 tablespoon Baking Powder ensure it's fresh
  • 1 cup Cornmeal adds texture
Whipped Honey Butter Frosting
  • 1 cup Kerry Gold Butter can substitute with other butters
  • 2-3 cups Powdered Sugar to taste
  • 2-3 tablespoons Pure Raw Honey
  • 1 tablespoon Cornstarch for consistency

Equipment

  • 9-inch Round Cake Pans
  • mixing bowls
  • electric mixer

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and prepare three 9-inch round cake pans with parchment paper and nonstick spray.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, then mix in honey and vegetable oil.
  3. In a separate bowl, whisk the eggs, buttermilk, and sour cream until smooth.
  4. Sift together the flour, masa harina, kosher salt, and baking powder, then mix into the wet ingredients alternately.
  5. Divide the batter between the pans and bake for 28-33 minutes until golden brown.
  6. Cool in the pans for 10-15 minutes, then invert onto wire racks to cool completely.
  7. For the frosting, beat the butter until creamy, then incorporate powdered sugar and honey gradually, adding cornstarch to thicken.
  8. Assemble by layering the cake with frosting between layers, then frost the entire cake.
  9. Drizzle with additional honey and sprinkle optional polenta before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1.5mg

Notes

Store leftover cake in an airtight container for 3-4 days.

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