Description
This Layered Cornbread Cake with Whipped Honey Butter Frosting combines the savory charm of cornbread with the sweet, creamy delight of honey-infused frosting. Featuring layers of moist cornbread cake baked with cornmeal, masa harina, and flour, this dessert is elevated by a fluffy honey butter frosting that offers a perfect balance of sweetness and texture. Ideal for gatherings and special occasions, this cake offers a unique twist on traditional cornbread that is both visually stunning and delicious.
Ingredients
Scale
Cake Ingredients
- 1 cup cornmeal
- 1 cup 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
Frosting Ingredients
- 1 cup unsalted butter (preferably European butter)
- 2 cups powdered sugar
- 1 tablespoon cornstarch
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, masa harina, sugar, baking powder, and salt to ensure even distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, beat together butter, oil, eggs, milk, and honey until the mixture is smooth and homogeneous, which will lend moisture and flavor to the cake layers.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix gently until just combined, taking care not to overmix to keep the batter tender.
- Divide and Bake: Evenly divide the batter among the three prepared cake pans, then bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them carefully to wire racks and let cool completely before frosting to prevent melting.
- Prepare the Frosting: In a mixing bowl, beat together butter, powdered sugar, cornstarch, honey, and vanilla extract until smooth and fluffy, creating a creamy and sweet frosting.
- Assemble the Cake: Once cooled, place one cake layer on your serving plate, spread a generous amount of frosting over it, then repeat with the next layers.
- Frost Entire Cake: Using the remaining frosting, cover the top and sides of the stacked cake evenly for a polished finish.
Notes
- For best results, use European-style unsalted butter in the frosting for a richer flavor and creamier texture.
- You can substitute raw honey with a mild-flavored honey if desired.
- Ensure cakes are completely cooled before frosting to avoid melting or sliding layers.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for optimal texture and flavor.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
