I can smell the butter and honey before the oven timer goes off, and that smell always means I have a moment to breathe in my crowded kitchen. It might be after a soccer practice, with backpacks on the floor and a faint argument about who used all the blue ink, or on a slow Sunday when the kids play quietly and I can take my time. If you want a spring dessert that feels homemade but a little special, try my Easter cupcakes with mini chocolate bunnies for smaller celebrations, but on nights when the house needs real comfort, this Cornbread Cake with Whipped Honey Buttercream Frosting is what we gather around.
Why This Cornbread Cake with Whipped Honey Buttercream Frosting Fits Our Real Life
This cake became a staple because it is honest. It started as a way to use a bag of cornmeal and a jar of wildflower honey that seemed to multiply in my pantry. I was trying to make something that felt like cornbread and cake at the same time, something that could sit on the counter while homework happened and still feel celebratory on birthdays.
My kids argued less when there was a big cake to cut, and the neighbors began to ask if they could bring their kids by after school. The texture is familiar, a little crumbly at the edges like a good skillet cornbread, and tender in the middle like a party cake. I learned to trust it when I started making it for teacher gifts and potlucks, and it always gets the same reactions: surprise that a cornbread-style cake could be so soft, and happy arguments about whether honey made the frosting too sweet.
This recipe fits our real life because it does not demand Olympic precision. It needs attention and basic tools, but not perfection. A sticky finger on the side of the mixing bowl, a quick wipe of the counter, and a timer set while dinner simmers are all part of the rhythm. That practical warmth is exactly why I keep making it.
The Story Behind This Cornbread Cake with Whipped Honey Buttercream Frosting
I brought this cake to a neighborhood picnic the year my youngest learned to ride a bike. He fell more times than I care to remember, and someone left a trail of sunscreen on his shirt, but that cake came out of my car warm and smelled like honey and butter. People asked for the recipe and the kids declared it “official picnic cake.”
That first time I baked it in three 9-inch pans because I wanted something tall and showy. Since then I have made it in sheet cakes and split it into layer cakes for birthdays. The base keeps well in a busy house and the honey buttercream is forgiving. I once made the frosting while a toddler decided my mixing bowl was the best hat in the world, and a little extra powdered sugar fixed the texture without anyone noticing.
This cake also reminds me of mornings with my grandmother. She made cornbread with a skillet and a grin, and she used honey when she had it. I like to think I folded both memories into this recipe: the hearty comfort of cornbread and the sweet ceremony of cake with frosting. That balance is what makes it a repeat in my rotation.
Bringing Cornbread Cake with Whipped Honey Buttercream Frosting Together
“This is the part where the kitchen starts to smell like dinner is really happening.”
When you start, you will notice the batter move from thick and grainy to smooth and shiny. The butter and sugar creaming together smells like toast and warmth. When the honey goes in it becomes a deep, golden scent that sits in the air while you whisk eggs and buttermilk.
In the oven the edges brown and the centers stay pale for a while. You will see the cake rise slowly and then set; a toothpick should come out clean, except maybe a crumb or two. When you press the top lightly it should spring back; the pan edge will have that toasty color that tells you the crust has formed.
After it cools, frosting changes everything. The whipped honey buttercream starts silky, then stiffens as you add powdered sugar. Taste as you go and remember that honey sweetness varies. If the frosting feels thin, a bit more powdered sugar or a teaspoon of cornstarch helps without making it chalky. Once frosted the cake feels less like a recipe and more like a gift to your table.
Ingredients You’ll Need
3/4 cup salted butter* (1 and 1/2 sticks, softened (use regular American butter))
2 and 1/3 cups granulated sugar
2/3 cup pure raw honey (make sure it’s not crystalized)
3/4 cup vegetable oil (I like to use light olive oil)
5 large eggs
1 cup buttermilk**
1/2 cup full fat sour cream
1 and 1/4 cups all-purpose flour (spooned and leveled)
3/4 cup masa harina corn flour (spooned and leveled; I use Maseca brand )
1 teaspoon kosher salt (or sea salt)
1 tablespoon baking powder
1 and 1/2 cups cornmeal
2 cups Kerry Gold Irish butter ((16 oz) softened (any European butter will do, it has a higher fat content))
3/4 cup pure raw honey (make sure it’s not crystalized)
4 and 1/2 cups powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt (or sea salt)
polenta (to sprinkle on the cake, totally optional)
extra honey (to drizzle on the frosted cake)
vanilla ice cream (or whipped cream)
Notes on these items: keep your butter at room temperature so it creams well, and buy a jar of honey that matches the flavor you like because it shows through. Masa harina gives a soft corn flavor without grit. The Kerry Gold butter in the frosting makes it silky and rich; if you use standard butter, add a touch more powdered sugar to help it hold. Cornmeal makes the texture familiar and a little rustic, which my kids love. These items stretch well, and the recipe plays nicely with pantry staples.
Step-by-Step Directions
- Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles. Place the paper in the bottom of each pan and spray the pans well up the sides.
- Beat the butter. In a large bowl or stand mixer, beat 3/4 cup softened butter until it is smooth and creamy. Stop once to scrape the sides and make sure the texture is even and light.
- Add 2 and 1/3 cups granulated sugar. Beat the butter and sugar together for 2 minutes until fluffy, scraping at least once to keep everything mixed. You will smell the sugar bloom into the butter as it turns pale.
- Add 2/3 cup raw honey. Pour in the honey and beat until fully incorporated. The batter will turn more glossy and the scent of honey will fill the kitchen.
- Add 3/4 cup light olive oil. Beat the oil in briefly until the mixture looks smooth and loose. Set this bowl aside so you can prepare the egg and dairy mixture.
- Eggs and buttermilk. In a medium bowl, add 5 large eggs and beat them with a whisk until smooth and bubbly, about a minute. Add 1 cup buttermilk and 1/2 cup full fat sour cream and whisk until the mixture is homogenous.
- Sift the dry mix. Place a fine mesh strainer over another medium bowl. Spoon and level 1 and 1/4 cups all-purpose flour into the strainer, then add 3/4 cup masa harina corn flour. Add 1 teaspoon kosher salt and 1 tablespoon baking powder.
- Stir until it has all gone through the strainer. Remove the strainer and add 1 and 1/2 cups cornmeal to the bowl with the sifted flour. Mix by hand until even and the cornmeal is distributed without clumps.
- Combine the three parts. Alternate adding the buttermilk liquid and the flour mixture to the butter mixture, starting and ending with the dry. I usually add half the liquid, then half the flour, and repeat to avoid overmixing.
- Mix only until well combined. Scrape the bottom and sides of the bowl to make sure there are no pockets of flour or butter. The batter should be thick but pourable and show small crumbs of cornmeal.
- Divide the batter between the three prepared pans. I use a kitchen scale to make the layers even, but you can eyeball it and smooth the tops with an offset spatula. The batter will fill the pans about two thirds full.
- Bake the cakes at 325 degrees F for about 28 to 33 minutes, rotating pans at least once for even baking. Watch for soft golden edges and a center that does not jiggle; a toothpick inserted should come out clean.
- Remove the cakes from the oven. Let them cool on a rack for 10 to 15 minutes. Use a knife around the edge, invert the pans, and transfer the layers to the rack to cool completely.
- Speed cooling if you need to. If you are short on time, pop the layers into the freezer for 20 minutes to set them quickly. They will still be moist but easier to frost.
- Make the frosting. Beat 2 cups of softened Kerry Gold butter until completely smooth and creamy. Add 3/4 cup pure raw honey and beat until fluffy so the honey is fully blended into the butter.
- Add 1 cup powdered sugar. Do not fully mix yet. Add 2 teaspoons cornstarch on top of the powdered sugar and 1/2 teaspoon kosher salt and stir a bit to combine before you beat it.
- Beat until incorporated, then add the remaining 3 and 1/2 cups powdered sugar in batches. Beat after each addition until the frosting turns very fluffy, scraping the sides and bottom once or twice to keep it even.
- Taste and assess consistency. If your honey is thin and the frosting is loose, add a bit more powdered sugar or one more teaspoon of cornstarch. Aim for a spreadable frosting that holds its shape.
- Assemble the cake. Once the layers are completely cool, smear a bit of frosting on your cake stand to anchor the first layer. Place the first cake on the stand and add about 1 and 1/2 cups frosting on top, spreading it evenly.
- Stack and frost. Add the next cake layer and repeat. Add the final cake and use the remaining frosting to cover the top and sides, dragging frosting from the top down the edges to cover evenly.
- Garnish and finish. Sprinkle polenta around the very edges if you like a little crunch and color, then drizzle extra honey over the frosted cake. This cake is excellent with vanilla ice cream or not-too-sweet whipped cream.
Serving Cornbread Cake with Whipped Honey Buttercream Frosting in Real Life
We eat this cake in pieces that are too big for polite conversation. Sometimes we plate it on mismatched china with a scoop of vanilla ice cream. Other nights we cut the first slice at the kitchen island between homework and baths and pass plates to whoever is closest.
If the kids want it right away, I let them. The crust has a small, pleasant crumb that breaks into soft pieces, and the honey buttercream melts a little against the warm cake. It pairs well with black coffee for grownups or cold milk for kids. Little napkins help keep crumbs and frosting from becoming dramatic.
For holidays, I have frosted it with a simple swirl and called it festive. For casual nights I keep it rustic and sprinkle a little polenta for texture. One tip is to let the cake sit for 20 minutes after frosting if you want cleaner slices; the frosting firms up and cuts tidier.
I also sometimes slice it thin and serve it as a sweet side with roast chicken when I want the meal to feel cozy but not cake-for-dinner heavy. The cornbread notes pair unexpectedly well with savory mains.
Storing Cornbread Cake with Whipped Honey Buttercream Frosting for Busy Days
Store the cake in the refrigerator if your kitchen is warm, because the buttercream softens. Keep it in an airtight cake carrier or cover loosely with plastic wrap so the frosting does not pick up other flavors.
If you plan to eat it within two days, the fridge is safe and the cake keeps its texture. Take it out 30 minutes before serving so the buttercream softens and the flavors bloom. For longer storage, freeze slices wrapped tightly in plastic and foil; thaw overnight in the fridge and let come to room temperature before serving.
Leftovers change overnight in a good way; the honey flavor mellows and the crumb soaks into the frosting a little. That makes it excellent the next day with a cup of tea when things are quieter.
Clara’s Kitchen Notes
- Use room temperature butter. It creams better and traps air, which gives you a lighter crumb. If you forget, cut the butter into small cubes and let it sit for 10 minutes.
- Don’t overmix the batter. Cornmeal can get gummy if you beat it too much. Mix until you cannot see dry streaks and then stop.
- Taste your honey. Raw honeys vary by flower and region. If your honey is very floral or strong, adjust the frosting sugar a touch to keep it balanced.
- Clean as you go. This cake makes a dish or two but not a sink full. Wipe bowls as you use them and use the cooling time to wash what you can.
- Use a kitchen scale for even layers. If you want a pretty cake, weighing helps but eyeballing is fine when you are short on time.
Family Variations on Cornbread Cake with Whipped Honey Buttercream Frosting
Add a cup of fresh corn kernels to the batter in late summer for a sweet, fresh bite that the kids love. Stir in 1/2 cup toasted chopped pecans or walnuts to the batter for a nutty texture that adults enjoy.
For a lighter dessert, cut the layers in half to make thinner sheets and use less frosting. You can also fold a spoonful of lemon zest into the frosting for a bright contrast that wakes up the honey.
If you want a cocoa twist for a birthday, swap 1/3 cup of the flour for unsweetened cocoa and add a tablespoon of coffee to the wet mix. It will feel more like a special occasion cake and still keep the cornbread note.
During holidays I sometimes pipe rosettes with the buttercream and scatter edible flowers or sprinkles. For a kid-friendly switch, spread a thin layer of jam between layers before frosting.
I also like to serve small slices warmed with a scoop of vanilla ice cream. That is how we make this cake into an after-school ritual.
FAQs About Cornbread Cake with Whipped Honey Buttercream Frosting
Can I make this ahead of time?
Yes. You can bake the layers a day ahead and wrap them tightly. Keep them in the fridge and frost the next day; the flavors marry overnight and it cuts cleaner.
Can I use regular honey instead of raw honey?
Yes. Regular honey works fine. Raw honey has a different texture and flavor that I prefer, but the recipe will still be lovely with standard grocery store honey.
What if my frosting is too thin?
Add powdered sugar a little at a time until it thickens, or stir in one extra teaspoon of cornstarch. Chill the frosting briefly to firm it up if needed, then re-whip for a smooth finish.
Can I use salted butter in the frosting?
Yes, but reduce the added salt in the frosting if your butter is quite salty. Taste as you go and aim for balance.
Is there a way to make this gluten-free?
You can try a 1-to-1 gluten-free flour blend in place of the all-purpose flour, but the texture will differ. Keep the masa harina and cornmeal and watch for a slightly different crumb.
What I’ve Learned Making This
Keep the kids occupied with a simple task if they want to help. They can line pans, sprinkle polenta, or count spoons. Small helpers make a messy kitchen feel like company instead of chaos.
Buttercream can be forgiving if you work in small batches of powdered sugar and use short beating bursts. If it ever seems too firm, a splash of cream or milk will loosen it gently.
When you are in a rush, make this as a sheet cake. It bakes faster and you get the same flavors without the assembly. I do this on school nights when I need dessert but time is short.
I also learned to label the container when I freeze slices. It saves confusion and keeps the freezer organized when life gets busy.
Family Moments and Small Comforts
There are small things food does for a family that are not about nutrition. A cake that smells like honey and butter brings people to the table. A shared slice can turn a rough day into a story that ends with laughter. I keep this recipe because it helps make those moments.
Sometimes I give a piece to a neighbor with a note. Sometimes we bring it to a potluck. The cake travels well and it brings a piece of our kitchen to someone else’s doorstep. That is the kind of comfort I want to keep in my repertoire.
During the school year I make it when we need a midweek pick-me-up. During the slow months we make it for birthdays. It adapts to whatever the week needs.
I have also found that being gentle with yourself while baking matters. A slightly uneven cake or a frosting line that is not perfect does not matter. What matters is the story around the cake and the people who eat it.
Helpful Serving Ideas and Pairings
Serve with a scoop of vanilla ice cream to cut richness. Add a dollop of lightly sweetened whipped cream if you want something airy.
Brew a pot of coffee or steep concentrated tea for adults. Cold milk is perfect for kids and keeps the table less formal and more comfortable.
Slice thin for a tea party or thicker for celebrations. Remember that the frosting is rich so small slices are satisfying. Leftover crumbs make great toppings for yogurt with fruit the next morning.
If you want to be playful, toast a few slices lightly and spread a thin layer of honey on top for morning toast. The cake becomes breakfast and feels like a treat rather than a leftover.
A Final Thought
I hope this Cornbread Cake with Whipped Honey Buttercream Frosting makes your evening a little easier and your kitchen feel a little warmer. Baking for family is never perfect, but it is always worth it when someone smiles at a plate and says thank you. If you try a version with lemon zest or toasted pecans, tell me how your family reacted and whether the frosting stood up to eager hands. From my kitchen to yours, may your oven be warm and your table full.
Cornbread Cake with Whipped Honey Buttercream Frosting
Ingredients
Method
- Preheat your oven to 325 degrees F. Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles. Place the paper in the bottom of each pan and spray the pans well up the sides.
- In a large bowl or stand mixer, beat 3/4 cup softened butter until smooth and creamy. Stop once to scrape the sides and ensure the texture is even and light.
- Add 2 and 1/3 cups granulated sugar. Beat together until fluffy, about 2 minutes.
- Add 2/3 cup raw honey. Beat until fully incorporated, until the batter is glossy.
- Add 3/4 cup light olive oil. Beat briefly until smooth.
- In a medium bowl, beat 5 large eggs until smooth. Add 1 cup buttermilk and 1/2 cup sour cream; whisk until homogenous.
- In another medium bowl, sift together 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina, 1 teaspoon kosher salt, and 1 tablespoon baking powder.
- Add 1 and 1/2 cups cornmeal to the dry mix and stir until evenly combined.
- Alternate adding the buttermilk mixture and flour mixture to the butter mixture, starting and ending with dry. Mix until just combined.
- Divide the batter among the three prepared pans, smoothing the tops.
- Bake the cakes at 325 degrees F for 28-33 minutes, rotating pans at least once.
- Remove from the oven and let cool for 10-15 minutes, then invert the pans to cool completely.
- Beat 2 cups of softened butter until smooth. Add 3/4 cup raw honey and beat until fluffy.
- Add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon salt. Mix until combined, then add remaining powdered sugar in batches, beating until fluffy.
- Smear a bit of frosting on your cake stand to anchor the first layer. Place the first cake down, spreading 1 and 1/2 cups frosting evenly on top.
- Repeat with the next cake layer, then add the final layer. Use remaining frosting to cover the top and sides.
- Garnish with polenta and drizzle extra honey over the frosted cake.
