Cornbread Cake with Whipped Honey Buttercream Frosting

You are here: Home / Desserts / Cornbread Cake with Whipped Honey Buttercream Frosting

Introduction

This Cornbread Cake is rich, buttery, sweet, and completely unforgettable. It tastes like classic cornbread and soft white cake came together in the best possible way—then got stacked into three beautiful layers with a fluffy honey buttercream frosting.

The cake has a golden corn flavor, a moist crumb, and just enough texture from the cornmeal to remind you of homemade cornbread. The frosting is buttery, creamy, lightly sweet, and full of honey flavor. It’s a showstopping dessert that feels cozy, Southern-inspired, and perfect for celebrations.

Why You’ll Love This Cornbread Cake

Moist and tender thanks to butter, oil, buttermilk, and sour cream
Full of corn flavor from cornmeal and masa harina
Sweet but balanced with raw honey in both the cake and frosting
Perfect for gatherings because it makes a tall, impressive 3-layer cake
Unique dessert idea for holidays, birthdays, Thanksgiving, or Sunday dinner

What Is Cornbread Cake?

Cornbread cake is a sweet, soft layer cake inspired by classic cornbread. It has the buttery corn flavor you love, but with the light, moist texture of a dessert cake.

This version uses cornmeal for texture, masa harina for deeper corn flavor, and honey for natural sweetness. It is finished with a whipped honey buttercream frosting that tastes like sweet honey butter in frosting form.

Ingredients

For the Cake

¾ cup salted butter, softened
2⅓ cups granulated sugar
⅔ cup pure raw honey
¾ cup vegetable oil or light olive oil
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 yellow cornmeal

For the Honey Buttercream Frosting

2 cups European-style butter, softened
¾ cup pure raw honey
4½ cups powdered sugar
2 teaspoons cornstarch
½ teaspoon kosher salt

For Serving

Extra honey, for drizzling
Polenta or cornmeal, optional garnish
Vanilla ice cream or whipped cream, optional

How to Make Cornbread Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 325°F (165°C). Line three 9-inch cake pans with parchment paper and grease the sides well with nonstick spray.

Step 2: Make the Butter Mixture

In a large mixing bowl, beat softened butter until smooth. Add sugar and beat for about 2 minutes until light and fluffy. Mix in honey, then add oil and beat again until combined.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk eggs until smooth and slightly bubbly. Add buttermilk and sour cream, then whisk until fully combined.

Step 4: Mix the Dry Ingredients

In another bowl, sift together flour, masa harina, salt, and baking powder. Stir in the cornmeal.

Step 5: Combine the Batter

Alternate adding the wet ingredients and dry ingredients into the butter mixture. Mix just until combined. Do not overmix.

Step 6: Bake

Divide the batter evenly between the prepared pans. Bake for 28–33 minutes, rotating the pans once during baking. The cakes are done when the edges are golden and a toothpick inserted in the center comes out without wet batter.

Step 7: Cool Completely

Let the cakes cool in the pans for 10–15 minutes, then carefully turn them out onto wire racks. Cool completely before frosting.

How to Make Whipped Honey Buttercream

Beat the European-style butter until smooth and creamy. Add honey and beat until fluffy.

Add 1 cup powdered sugar, cornstarch, and salt. Mix until combined, then gradually add the remaining powdered sugar. Beat for 2–3 minutes until light, fluffy, and spreadable.

If the frosting feels too soft, add a little more powdered sugar or a small extra pinch of cornstarch.

Assembling the Cake

Place the first cake layer on a cake stand. Spread about 1½ cups frosting over the top. Add the second layer and repeat. Add the final layer, then frost the top and sides of the cake.

Drizzle with extra honey and sprinkle the edges with a little polenta or cornmeal if desired.

Tips for Success

Use parchment paper so the cake layers release cleanly
Do not overmix once the flour is added
Use oil in the batter for extra moisture
Cool cakes completely before frosting
European-style butter makes the frosting richer and smoother
Serve small slices because this cake is rich and buttery

Storage

Store the frosted cake covered at room temperature for 3–4 days.

For longer storage, freeze slices individually. Freeze uncovered for 30 minutes, then wrap well in plastic wrap and place in freezer bags. Freeze for up to 2–3 months. Thaw uncovered slightly, then loosely cover while it finishes thawing.

FAQs

Can I use regular honey instead of raw honey?

Yes. Raw honey gives a deeper flavor and thicker texture, but regular honey works well too.

Can I make this cake ahead of time?

Yes. Bake the cake layers ahead and freeze them. Make the frosting fresh on the day you plan to assemble and serve.

Can I skip masa harina?

You can replace it with more all-purpose flour, but the cake will lose some of its deep corn flavor.

What can I use instead of buttermilk?

Add 1 tablespoon lemon juice or vinegar to a measuring cup, then fill to 1 cup with milk. Let sit for a few minutes before using.

Is this cake very sweet?

It is sweet and rich, but the cornmeal, salt, and buttery frosting help balance the flavor.

Recipe Card