Description
This Layered Cornbread Cake with Whipped Honey Butter Frosting combines the hearty texture of cornbread with the sweetness of honey-infused buttercream. Featuring a blend of cornmeal and masa harina for authentic flavor and a moist crumb, this cake is perfect for gatherings and dessert lovers seeking a unique twist on traditional cornbread.
Ingredients
Scale
Cornbread Layers
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup masa harina
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup oil
- 3 large eggs
- 1 cup milk
- 1 tablespoon raw honey
Whipped Honey Butter Frosting
- 1 cup unsalted butter (preferably European butter)
- 2 cups powdered sugar
- 1 tablespoon cornstarch
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, masa harina, sugar, baking powder, and salt until evenly combined to establish a uniform base for the batter.
- Mix Wet Ingredients: In a separate bowl, beat together the unsalted butter, oil, eggs, milk, and raw honey until the mixture is smooth and well incorporated, ensuring a moist texture for the cake.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix to keep the cake tender.
- Divide Batter: Evenly divide the batter among the three prepared cake pans, smoothing the surfaces for an even bake.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully cooked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to room temperature before frosting.
- Prepare Frosting: In a mixing bowl, beat the unsalted butter, powdered sugar, cornstarch, raw honey, and vanilla extract together until the frosting is smooth, light, and fluffy, perfect for spreading.
- Assemble the Cake: Once cooled, stack the cake layers with a generous amount of frosting between each one to create defined layers and rich flavor.
- Frost the Cake: Use the remaining frosting to cover the top and sides of the assembled cake evenly for a polished and delicious finish.
Notes
- Use European-style butter for the frosting to achieve a creamier texture due to its higher fat content.
- Make sure the cakes are completely cooled before frosting to prevent melting the buttercream.
- The cornstarch in the frosting helps stabilize the powdered sugar and maintain a smooth consistency.
- You can substitute raw honey with maple syrup for a different sweet flavor.
- Store the cake covered in the refrigerator for up to 3 days to keep it fresh.
