I thought cornbread had peaked, and then this towering three-layer cake showed up with whipped honey butter frosting and ruined me for the regular stuff.

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I am absolutely obsessed with this layered cornbread cake because it takes everything I love about cornbread and turns it into a full-on dessert situation. The crumb has that little yellow cornmeal grit I crave, but it still eats like cake.

And then there’s the honey butter frosting, which is dangerously buttery, sweet, and so ridiculous between three thick layers. I keep thinking I’ll just take a sliver, then suddenly my fork is back in the frosting again.

But honestly? No regrets.

This is the fall cake I want for Halloween, Thanksgiving, and random Tuesday cravings. A total menace.

Ingredients

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Flour gives the cake structure, so it stacks up without falling apart.
Yellow cornmeal brings that cozy cornbread grit and a little golden crunch.
Baking powder and soda help it rise, because nobody wants a brick.
Fine salt keeps the sweetness from getting too loud.
Butter makes the cake rich, soft, and honestly kind of bakery-level.
Sugar adds sweetness and helps the edges bake up tender.
Eggs hold everything together and give the crumb some strength.
Vegetable oil keeps it moist, even after hanging out in the fridge.
Buttermilk adds tang and makes the cake feel extra tender.
Vanilla rounds things out with that warm, sweet background flavor.
Powdered sugar makes the frosting fluffy, sweet, and super spreadable.
Honey gives the butter frosting a sunny, sticky-sweet cornbread vibe.
Heavy cream loosens the frosting so it whips up light.
Plus, a pinch of salt makes the honey butter taste way better.

Ingredient Quantities

For the cake:

3 cups (375 g) all purpose flour

1 1/2 cups (210 g) yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 1/2 cups (340 g) unsalted butter, softened

2 cups (400 g) granulated sugar

4 large eggs

1 cup vegetable oil

2 cups buttermilk, room temperature

2 teaspoons vanilla extract

For the whipped honey butter frosting:

1 1/2 cups (340 g) unsalted butter, softened

6 cups (720 g) powdered sugar, sifted

1/3 cup (113 g) honey

2 to 3 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Pinch of fine salt

How to Make this

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1. Preheat the oven to 350°F (175°C). Grease and line three 8 or 9 inch round cake pans with parchment and lightly flour, or use nonstick spray.

2. Whisk together 3 cups all purpose flour, 1 1/2 cups yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a large bowl.

3. In a separate large bowl, cream 1 1/2 cups softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.

4. Add 4 large eggs to the butter mixture one at a time, mixing well after each addition, then mix in 1 cup vegetable oil and 2 teaspoons vanilla extract until combined.

5. Alternately add the dry ingredients and 2 cups room temperature buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing just until combined and scraping the bowl as needed.

6. Divide the batter evenly among the prepared pans, smooth the tops, and bake for 22 to 30 minutes or until a toothpick inserted in the center comes out clean and the cakes are golden. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.

7. For the whipped honey butter frosting, beat 1 1/2 cups softened unsalted butter until creamy, then gradually add 6 cups sifted powdered sugar, mixing on low to incorporate.

8. Add 1/3 cup honey, 1 teaspoon vanilla extract, and a pinch of fine salt, then beat on medium-high until light and fluffy. Add 2 to 3 tablespoons heavy cream or milk as needed to reach a smooth, pipeable consistency.

9. Level the cooled cake layers if needed, place the first layer on a serving plate, spread an even layer of frosting, repeat with the second layer, then place the final layer on top and crumb coat the cake; chill briefly to set.

10. Finish frosting the top and sides with the remaining whipped honey butter frosting, decorate as desired, and refrigerate briefly to set before slicing and serving.

Equipment Needed

1. Oven and oven thermometer
2. Three 8 or 9 inch round cake pans with parchment paper
3. Mixing bowls (2 large)
4. Stand mixer or electric hand mixer with paddle and whisk attachments
5. Dry measuring cups and liquid measuring cup, plus measuring spoons
6. Sifter or fine mesh sieve for powdered sugar
7. Rubber spatula and a whisk
8. Cooling rack and a cake board or serving plate
9. Offset spatula or bench scraper for frosting and a toothpick for testing doneness

FAQ

Can I make the cake ahead of time? Yes. Bake the layers, cool completely, wrap tightly, and refrigerate up to 3 days or freeze up to 1 month. Bring frozen layers to room temperature before assembling and frosting.

How do I keep the cake moist? Use room temperature buttermilk and do not overbake. Brush each layer lightly with a simple syrup (equal parts sugar and water) if you plan to store it several days.

Can I substitute regular milk for buttermilk? Yes. Make a quick buttermilk by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk and letting it sit 5 to 10 minutes. It will not be identical but works well.

How do I get a smooth whipped honey butter frosting? Beat the softened butter until very smooth and pale, then slowly add powdered sugar and scrape the bowl. Add honey, vanilla, a pinch of salt, and 2 to 3 tablespoons cream to reach spreading consistency. Chill briefly if too soft and rewhip slightly before using.

My layers bake unevenly. How can I fix that? Ensure even batter distribution and use properly preheated oven. Rotate pans halfway through baking and avoid overfilling; use pans of the same size and place them on the same rack with space between.

Can I reduce the sugar or honey? You can reduce granulated sugar slightly but expect texture and browning differences. Reducing honey will change frosting sweetness and texture; cut no more than 10 to 20 percent and taste as you go.

Layered Cornbread Cake With Honey Butter Frosting From The Food Charlatan Recipe Substitutions and Variations

All purpose flour: substitute cake flour for a lighter crumb, use 1 1/4 cups cake flour plus 1 3/4 cups all purpose for every 3 cups, or use whole wheat pastry flour 1:1 for a nuttier flavor and denser texture.
Yellow cornmeal: substitute fine polenta 1:1 for similar texture, or masa harina 1:1 for a more pronounced corn flavor.
Buttermilk: substitute 2 cups milk plus 2 tablespoons lemon juice or white vinegar, let sit 5 minutes until slightly thickened.
Unsalted butter (cake or frosting): substitute equal amount of salted butter and omit the added pinch of salt, or use a high quality plant based stick butter 1:1 for a dairy free option.

Pro Tips

1. Use fine or medium cornmeal for a tender crumb. If yours is very coarse, pulse it briefly in a food processor to soften the texture so the cake is moist rather than gritty.

2. Keep the buttermilk and eggs at room temperature. Cold ingredients make the batter seize and can cause uneven crumb and longer baking times.

3. Fold the dry and wet ingredients together just until incorporated. Overmixing develops gluten and leads to a tough cake. Stop when you no longer see streaks of flour.

4. Chill the layers briefly after the crumb coat so the final frosting goes on smoothly. If the frosting feels too soft while decorating, pop the cake in the fridge for 10 to 15 minutes to firm it up.

5. For the frosting, warm the honey slightly so it blends evenly, and taste for balance. If the frosting is too sweet or dense, add a tablespoon of cream at a time until it becomes light and pipeable, and finish with a pinch of salt to brighten the honey.

Layered Cornbread Cake With Honey Butter Frosting From The Food Charlatan Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I thought cornbread had peaked, and then this towering three-layer cake showed up with whipped honey butter frosting and ruined me for the regular stuff.

Servings

servings

Calories

1196

kcal

Equipment: 1. Oven and oven thermometer
2. Three 8 or 9 inch round cake pans with parchment paper
3. Mixing bowls (2 large)
4. Stand mixer or electric hand mixer with paddle and whisk attachments
5. Dry measuring cups and liquid measuring cup, plus measuring spoons
6. Sifter or fine mesh sieve for powdered sugar
7. Rubber spatula and a whisk
8. Cooling rack and a cake board or serving plate
9. Offset spatula or bench scraper for frosting and a toothpick for testing doneness

Ingredients

For the cake:
3 cups (375 g) all purpose flour
1 1/2 cups (210 g) yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups (340 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 cup vegetable oil
2 cups buttermilk, room temperature
2 teaspoons vanilla extract
For the whipped honey butter frosting:
1 1/2 cups (340 g) unsalted butter, softened
6 cups (720 g) powdered sugar, sifted
1/3 cup (113 g) honey
2 to 3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of fine salt

Directions

Preheat the oven to 350°F (175°C). Grease and line three 8 or 9 inch round cake pans with parchment and lightly flour, or use nonstick spray.
Whisk together 3 cups all purpose flour, 1 1/2 cups yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt in a large bowl.
In a separate large bowl, cream 1 1/2 cups softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.
Add 4 large eggs to the butter mixture one at a time, mixing well after each addition, then mix in 1 cup vegetable oil and 2 teaspoons vanilla extract until combined.
Alternately add the dry ingredients and 2 cups room temperature buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients, mixing just until combined and scraping the bowl as needed.
Divide the batter evenly among the prepared pans, smooth the tops, and bake for 22 to 30 minutes or until a toothpick inserted in the center comes out clean and the cakes are golden. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
For the whipped honey butter frosting, beat 1 1/2 cups softened unsalted butter until creamy, then gradually add 6 cups sifted powdered sugar, mixing on low to incorporate.
Add 1/3 cup honey, 1 teaspoon vanilla extract, and a pinch of fine salt, then beat on medium-high until light and fluffy. Add 2 to 3 tablespoons heavy cream or milk as needed to reach a smooth, pipeable consistency.
Level the cooled cake layers if needed, place the first layer on a serving plate, spread an even layer of frosting, repeat with the second layer, then place the final layer on top and crumb coat the cake; chill briefly to set.
Finish frosting the top and sides with the remaining whipped honey butter frosting, decorate as desired, and refrigerate briefly to set before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.