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Cornbread Cake with Fluffy Honey Buttercream Frosting

Delicious Cornbread Cake with Fluffy Honey Buttercream Frosting

This Cornbread Cake with Fluffy Honey Buttercream Frosting brings nostalgic flavors and moist texture to your dessert table.
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Prep Time 15 minutes
Cook Time 33 minutes
Cooling Time 15 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Condiment
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • ¾ cup Salted butter softened
  • 2 and ⅓ cups Granulated sugar
  • ⅔ cup Pure raw honey not crystallized
  • ¾ cup Light olive oil
  • 5 large Eggs
  • 1 cup Buttermilk or homemade substitute
  • ½ cup Full fat sour cream
  • 1 and ¼ cups All-purpose flour spooned and leveled
  • ¾ cup Masa harina corn flour
  • 1 teaspoon Kosher salt
  • 1 tablespoon Baking powder
  • 1 and ½ cups Fine yellow cornmeal
For the Fluffy Honey Buttercream Frosting
  • 2 cups European-style butter softened
  • ¾ cup Pure raw honey not crystallized
  • 4 and ½ cups Powdered sugar
  • 2 teaspoons Cornstarch
  • ½ teaspoon Kosher salt
Optional Toppings
  • Polenta for sprinkling around the edges
  • Extra honey for drizzling
  • Vanilla ice cream or whipped cream for serving

Equipment

  • Mixing bowls
  • Electric Mixer
  • 8-inch cake pans
  • parchment paper
  • measuring cups
  • measuring spoons
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line three 8-inch cake pans with parchment paper.
  2. Beat the softened butter until smooth, then gradually add sugar and beat for 2 minutes.
  3. Pour in raw honey and mix, followed by the light olive oil.
  4. In a separate bowl, whisk eggs, buttermilk, and sour cream until smooth.
  5. Sift together flour, masa harina, salt, and baking powder; gently mix in cornmeal.
  6. Alternately add the egg mixture and dry flour mixture to the butter blend, stirring gently.
  7. Divide batter among prepared cake pans and smooth the tops.
  8. Bake for 28-33 minutes until edges are set; allow to cool in pans for 10-15 minutes.
  9. Beat together the butter and honey for the frosting until smooth and fluffy.
  10. Gradually add powdered sugar, cornstarch, and salt; beat until fluffy.
  11. Assemble the cake with frosting layers and cover the entire cake with frosting.
  12. Garnish with polenta and drizzle extra honey before serving.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 55gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Use proper measuring techniques and ensure ingredients are at room temperature for the best results. Store leftovers properly.

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