As the golden hues of summer give way to cozy autumn evenings, I find myself longing for desserts that evoke warm memories and the comfort of home. That’s when I discovered the joy of a Layered Cornbread Cake – a delightful fusion of sweet and savory that turns any gathering into a celebration. Imagine cutting through layers of fluffy cornbread, each bite enveloped in whipped honey buttercream frosting. The sweetness of raw honey pairs perfectly with rich, creamy butter, creating a flavor profile that dances on your taste buds.
After a day of experimentation in the kitchen, this cake emerged as the star of my dessert repertoire. Best of all, this recipe is surprisingly simple, making it a perfect choice for those cherished occasions when friends and family gather. Whether you’re looking to impress at a potluck or searching for that ideal dessert to round off a family dinner, this layered confection promises to be a hit. Join me as we whip up this scrumptious treat that’s sure to delight everyone at your table!
Why is this Layered Cornbread Cake irresistible?
Unforgettable Flavor: The unique blend of sweet cornbread and rich honey buttercream creates an explosion of taste that you won’t forget.
Easy to Make: You don’t need professional skills to pull off this stunning cake—just follow the straightforward instructions!
Perfect for Celebrations: Whether it’s a cozy family dinner or a festive gathering, this cake caters to both casual and special occasions.
Crowd-Pleasing Treat: With its delightful layers and heavenly frosting, everyone will be reaching for seconds.
Customizable Bliss: Add your favorite toppings, like fresh fruit or nuts, to personalize each slice.
Give it a try, and you might want to check out how to make delicious whipped cream as a delightful accompaniment!
Layered Cornbread Cake Ingredients
• Get ready to create a delightful Layered Cornbread Cake that everyone will love!
For the Cake
- Salted butter – 3/4 cup, softened to ensure easy mixing.
- Granulated sugar – 2 and 1/3 cups for a perfect sweetness balance.
- Pure raw honey – 2/3 cup adds a natural, floral flavor.
- Vegetable oil – 3/4 cup keeps the cake moist and tender.
- Large eggs – 5 provide the structure and richness needed.
- Buttermilk – 1 cup adds a tangy flavor and soft texture.
- Full fat sour cream – 1/2 cup enhances the moisture content.
- All-purpose flour – 1 and 1/4 cups gives the cake its structure.
- Masa harina corn flour – 3/4 cup for that quintessential cornbread flavor.
- Kosher salt – 1 teaspoon to balance all the flavors.
- Baking powder – 1 tablespoon ensures a good rise.
- Cornmeal – 1 and 1/2 cups delivers that classic cornbread texture.
For the Frosting
- Kerry Gold Irish butter – 2 cups, softened for an ultra-creamy frosting.
- Pure raw honey – 3/4 cup adds a luscious sweetness to the buttercream.
- Powdered sugar – 4 and 1/2 cups for a smooth and fluffy texture.
- Cornstarch – 2 teaspoons helps stabilize the frosting.
- Kosher salt – 1/2 teaspoon to enhance the flavors in the frosting.
Optional Toppings
- Polenta – for sprinkling on top, adding a rustic touch.
- Extra honey – to drizzle on the frosted cake for an extra sweetness.
- Vanilla ice cream or whipped cream – to serve alongside for an indulgent dessert experience.
How to Make Layered Cornbread Cake
-
Preheat your oven to 325°F. Prepare three 9-inch cake pans by tracing their outlines on parchment paper, cutting circles out, and placing them in the bottoms. Grease the pans with nonstick spray.
-
Cream together 3/4 cup softened butter in a large bowl or stand mixer until smooth. Incorporate 2 and 1/3 cups granulated sugar, beating for 2 minutes and scraping down the sides and bottom.
-
Mix in 2/3 cup raw honey until well combined, followed by 3/4 cup vegetable oil. Set this mixture aside to blend the dry ingredients.
-
Whisk together 5 large eggs in a medium bowl, then add 1 cup buttermilk and 1/2 cup full fat sour cream. Set this mixture aside as well.
-
Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder in another medium bowl.
-
Combine the dry ingredients by adding 1 and 1/2 cups cornmeal to the flour mixture and mixing well.
-
Alternate adding the buttermilk mixture and the dry flour mixture to the butter mixture, mixing until well combined.
-
Divide the fluffy batter evenly between the three prepared pans, ensuring an even distribution.
-
Bake at 325°F for about 28-33 minutes. Rotate the pans at least once for even baking. The cakes should be golden brown with edges set, and a toothpick inserted into the center should come out clean.
-
Cool the cakes in the pans for 10-15 minutes before inverting them onto a cooling rack to cool completely.
-
Prepare the frosting by beating 2 cups of softened Kerry Gold butter until smooth and creamy.
-
Add 3/4 cup raw honey to the butter and beat until fluffy. Gradually mix in 4 and 1/2 cups powdered sugar and 2 teaspoons cornstarch until incorporated, then add 1/2 teaspoon kosher salt and whip until the frosting is very fluffy.
-
Layer the cakes: Once cool, place the first cake layer on a cake stand. Spread about 1 and 1/2 cups of frosting evenly on top, then add the second layer and repeat. Finish with the final layer on top.
-
Frost the entire cake: Spread the remaining frosting over the top and sides for a luscious finish.
-
Garnish with polenta if desired, drizzle extra honey on top, and serve with vanilla ice cream or whipped cream for added indulgence.
Optional: Add a sprinkle of cinnamon for a warm twist!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Layered Cornbread Cake
Room Temperature: Leave the cake covered at room temperature for up to 3 days, ensuring it stays fresh and moist.
Fridge: Store any leftovers in an airtight container in the fridge for up to a week to maintain flavor and texture.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, freezing for up to 3 months. Thaw in the fridge before serving.
Reheating: If you prefer it warm, gently reheat individual pieces in the microwave for about 10-15 seconds, or enjoy at room temperature for the best flavor!
What to Serve with Layered Cornbread Cake?
To elevate your dessert experience, consider serving these delightful accompaniments alongside this sumptuous layered treat.
-
Warm Vanilla Sauce: A drizzle of velvety vanilla sauce complements the sweetness of the cake, enhancing every bite. This rich sauce adds a wonderful layer of flavor that makes each slice even more irresistible.
-
Spiced Chai Tea: The warmth and spices of a freshly brewed chai tea contrast beautifully with the sweetness of the cake, creating a comforting beverage pairing. Enjoying the cake with a cup can transport you to a cozy café setting.
-
Grilled Peaches: The juicy sweetness of grilled peaches brings a caramelized, smoky flavor that balances the cake’s sweetness perfectly. Top the slices with a sprinkle of cinnamon for extra delight.
-
Mixed Berry Compote: A tangy berry compote cuts through the richness of the frosting, introducing a refreshing burst of flavor. The tartness of berries can lighten the palate after each bite of cake.
-
Coconut Whipped Cream: Light and airy, this coconut cream adds a tropical twist that enhances the cornbread’s buttery notes. It’s a stunning contrast that’s sure to wow your taste buds!
-
Creamy Custard: Serve a luscious custard alongside your cake for a nostalgic touch. The creamy texture melds beautifully with the layered cornbread while adding a touch of elegance to your dessert spread.
-
Honey Glazed Nuts: A small bowl of honey-glazed pecans or walnuts offers a crunchy texture and sweet flavor that pairs delightfully with the cake’s soft layers. These make for a wonderful snack alongside each slice.
-
Lemon Sorbet: For a refreshing finish, a scoop of lemon sorbet provides a zesty contrast to the sweet layers, cleansing the palate and leaving you feeling light and refreshed.
-
Coffee: A rich cup of coffee balances the sweetness of the layer cake, enhancing its flavors and providing that perfect pick-me-up after a hearty meal.
Expert Tips for Layered Cornbread Cake
Butter Temperature: Make sure your butter is softened at room temperature. This allows for better incorporation and a fluffier cake.
Proper Measuring: Use a kitchen scale or spoon and level technique to accurately measure flour and sugar; too much can lead to a dense cake.
Cool Before Frosting: Ensure the cakes are completely cool before applying frosting. If even slightly warm, it can melt the frosting, resulting in a mess.
Layering Evenly: When adding frosting between layers, take care to spread it evenly to prevent slippage. A lean layer of frosting might cause your Layered Cornbread Cake to lean!
Check for Doneness: Insert a toothpick into the center of the cake; it should come out clean when the cake is fully baked, ensuring a perfectly moist texture.
Layered Cornbread Cake Variations
Feel free to get creative and tailor this recipe to your taste buds!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend, ensuring a deliciously moist texture without the gluten.
- Honey Alternatives: Experiment with maple syrup or agave nectar for a different sweet twist in both the cake and frosting.
- Spicy Kick: Add 1-2 teaspoons of cayenne pepper or chili powder to the batter for a warm, exciting flavor that contrasts pleasantly with sweetness.
- Fruit-Infused: Fold in fresh blueberries or diced peaches into the batter for a fruity explosion with every bite—perfect for summer.
- Nutty Delight: Stir in 1 cup of chopped walnuts or pecans for added crunch and a nutty flavor that complements the cornbread beautifully.
- Vegan Option: Replace eggs with 1/4 cup unsweetened applesauce per egg, and use vegan butter and maple syrup to create a plant-based delight.
- Chocolate Lovers: Add 1 cup of semi-sweet chocolate chips in the batter for an indulgent take that pairs wonderfully with the honey buttercream.
- Citrus Zest: Enhance the flavor profile by incorporating the zest of one lemon or orange into the batter for a vibrant citrus note that brightens the cake.
Make Ahead Options
These Layered Cornbread Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 3 days in advance; simply bake and cool them completely, then wrap each layer tightly in plastic wrap and refrigerate. The frosting can also be made ahead and stored in the refrigerator for up to 5 days. When you’re ready to serve, allow both the cake layers and frosting to come to room temperature before assembling. Just layer, frost, and garnish your cake for a beautiful dessert that tastes just as delightful as when freshly made, making entertaining a breeze!
Layered Cornbread Cake Recipe FAQs
How do I choose the right ingredients for my Layered Cornbread Cake?
Absolutely! For the best flavor and texture, make sure your butter is room temperature and softened. For the honey, look for pure raw honey to elevate the natural sweetness in the cake. When selecting cornmeal, a finer grind will give a smoother texture, while a coarser grind can provide a delightful crunch.
What’s the best way to store my Layered Cornbread Cake?
Very! You can store the cake covered at room temperature for up to 3 days to keep it moist. If you have leftovers, place them in an airtight container in the fridge for about a week. To enjoy it even longer, consider freezing it by wrapping the cake tightly in plastic wrap and then in aluminum foil. It will last for up to 3 months!
Can I freeze my Layered Cornbread Cake?
Absolutely! Freezing is a great option. Here’s how to do it: first, let the cake cool completely. Next, wrap each layer in plastic wrap; this helps to lock moisture in and prevent freezer burn. Then, wrap it again in aluminum foil for extra protection. When you’re ready to enjoy it, thaw it in the fridge overnight before frosting or serving.
What if my cake comes out too dense?
If your Layered Cornbread Cake turns out dense, it may be due to overmixing the batter or using too much flour. Always measure the flour correctly; spoon and level it rather than scooping directly from the bag. Additionally, be gentle when combining the wet and dry ingredients to maintain that light, fluffy texture you want.
Are there any dietary considerations for this Layered Cornbread Cake?
Very! This cake contains gluten and dairy, so for those with allergies, consider using gluten-free flour blends and dairy-free alternatives like plant-based butters and milk. For pets, avoid letting them have any of the cake due to the sugar and butter content, which can be harmful to them.
How do I know when my Layered Cornbread Cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. The edges should also be set and golden brown. If it’s not yet done, continue baking and check every few minutes until it reaches that perfect state!
Decadent Layered Cornbread Cake with Honey Buttercream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Prepare three 9-inch cake pans by tracing their outlines on parchment paper, cutting circles out, and placing them in the bottoms. Grease the pans with nonstick spray.
- Cream together 3/4 cup softened butter in a large bowl or stand mixer until smooth. Incorporate 2 and 1/3 cups granulated sugar, beating for 2 minutes and scraping down the sides and bottom.
- Mix in 2/3 cup raw honey until well combined, followed by 3/4 cup vegetable oil. Set this mixture aside to blend the dry ingredients.
- Whisk together 5 large eggs in a medium bowl, then add 1 cup buttermilk and 1/2 cup full fat sour cream. Set this mixture aside as well.
- Sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder in another medium bowl.
- Combine the dry ingredients by adding 1 and 1/2 cups cornmeal to the flour mixture and mixing well.
- Alternate adding the buttermilk mixture and the dry flour mixture to the butter mixture, mixing until well combined.
- Divide the fluffy batter evenly between the three prepared pans, ensuring an even distribution.
- Bake at 325°F for about 28-33 minutes. Rotate the pans at least once for even baking. The cakes should be golden brown with edges set, and a toothpick inserted into the center should come out clean.
- Cool the cakes in the pans for 10-15 minutes before inverting them onto a cooling rack to cool completely.
- Prepare the frosting by beating 2 cups of softened Kerry Gold butter until smooth and creamy.
- Add 3/4 cup raw honey to the butter and beat until fluffy. Gradually mix in 4 and 1/2 cups powdered sugar and 2 teaspoons cornstarch until incorporated, then add 1/2 teaspoon kosher salt and whip until the frosting is very fluffy.
- Layer the cakes: Once cool, place the first cake layer on a cake stand. Spread about 1 and 1/2 cups of frosting evenly on top, then add the second layer and repeat. Finish with the final layer on top.
- Frost the entire cake: Spread the remaining frosting over the top and sides for a luscious finish.
- Garnish with polenta if desired, drizzle extra honey on top, and serve with vanilla ice cream or whipped cream for added indulgence.