Oh, friend, let me tell you about this Cornbread Cake recipe. It’s like a warm hug on a chilly evening, a sweet whisper of sunshine, and the coziest comfort food all rolled into one glorious dessert. When I first dreamt this up, I was thinking about those special treats that taste like home, like Grandma’s kitchen on a Sunday afternoon. This cake is exactly that – it brings a little bit of that magic right to your table, perfect for any occasion, really!
What Exactly Is This Cornbread Cake Recipe?
You might be wondering what makes this Cornbread Cake recipe so special. It’s not quite your everyday cornbread, and it’s certainly not just a plain corn cake. This is a true cake, my friend! We’re talking about a wonderfully moist and tender crumb, a delightful sweetness that’s perfectly balanced with just a hint of corn, and absolutely no crumbly dryness. Think of it as the best of both worlds: the comforting essence of corn paired with the rich, decadent texture of a truly celebratory dessert. It’s a flavor and texture experience that feels both familiar and wonderfully new.
Why You’ll Love This Cornbread Cake Recipe
- Unbelievably Moist & Tender: The magic blend of fats and dairy in this cake batter creates a crumb that stays wonderfully moist and tender, bite after bite.
- Perfectly Sweet & Corny: We’ve struck a delightful balance, where the sweetness sings without overpowering the subtle, delightful flavor of corn.
- Effortlessly Impressive: While it feels like a showstopper, this recipe is surprisingly approachable and won’t take up your whole day, making it perfect for any occasion.
- Dreamy Honey Butter Frosting: The whipped honey butter frosting is the crowning glory, adding a rich, subtly sweet, and silky smooth finish that perfectly complements the cake.
The Ultimate Cornbread Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Trace the outline of three 9-inch cake pans on parchment paper and cut out the circles. Place a parchment circle in the bottom of each pan. Grease each cake pan very well with non-stick spray, all the way up the sides.
- In a large bowl or stand mixer, beat 3/4 cup softened salted butter until smooth.
- Add 2 and 1/3 cups granulated sugar and beat for 2 minutes, stopping to scrape down the sides and bottom of the bowl.
- Add 2/3 cup raw honey and beat well.
- Add 3/4 cup light olive oil and beat until combined. Set aside.
- In a separate medium bowl, whisk 5 large eggs until smooth and bubbly. Whisk in 1 cup buttermilk and 1/2 cup sour cream until smooth. Set aside.
- 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.
- Stir in 1 and 1/2 cups cornmeal into the dry ingredients.
- Add about half of the buttermilk mixture to the butter mixture and beat gently. Then, add half of the flour/cornmeal mixture and beat until just combined. Repeat with the remaining buttermilk mixture, then the remaining flour mixture. Mix ONLY until just combined; do not overmix.
- Divide the batter evenly between the three prepared pans.
- Bake at 325°F (160°C) for 28-33 minutes, rotating pans halfway through. The cakes are done when the edges are set and golden brown, and a toothpick inserted into the center comes out with moist crumbs attached.
- Let the cakes cool in the pans on a wire rack for 10-15 minutes. Invert the cakes onto the wire rack, peel off the parchment paper, and let cool completely. For faster cooling, chill in the freezer for about 20 minutes.
- Make the frosting: Beat 2 cups softened European butter until smooth. Beat in 3/4 cup raw honey until fluffy.
- Add 1 cup powdered sugar, 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt. Beat until incorporated. Gradually add the remaining 3 and 1/2 cups powdered sugar, beating well after each addition. Continue beating for 2-3 minutes until the frosting is very fluffy and smooth. Adjust consistency with more powdered sugar or cornstarch if needed.
- Assemble the cake: Place a small amount of frosting on your cake stand or serving plate. Place the first cake layer on top. Spread about 1 and 1/2 cups of frosting evenly over the layer. Place the second cake layer on top and repeat the frosting process. Add the final cake layer.
- Frost the top and sides of the cake using an offset spatula. A rustic look is lovely!
- Garnish with a sprinkle of polenta around the edges and a drizzle of extra honey, if desired. Serve in small slices.
The “Why” Behind the Ingredients
Every ingredient in this Cornbread Cake recipe plays a starring role in creating that perfect bite! Let’s dive into why we’re using what we’re using: If butter-forward bakes are your thing, try this French butter cake for another tender, glazed treat.
- Salted Butter (Cake): This isn’t just for flavor; it also contributes to the cake’s tender structure. We specifically ask for American butter here because its water content is slightly higher, which affects the creaming process and overall texture in a way that works beautifully for this cake.
- Granulated Sugar & Raw Honey: Using both gives us the best of both worlds! Granulated sugar helps with structure and sweetness, while honey adds incredible moisture, a lovely golden hue, and a distinct, nuanced flavor. If your honey has crystallized, no worries! Just gently warm it (never boil!) until it’s smooth and pourable.
- Vegetable Oil (Light Olive Oil): Oil is a fantastic secret weapon for moisture! It stays liquid at room temperature, ensuring your cake stays wonderfully tender. I like a “light” olive oil because its flavor is mild and won’t compete with the other delicious ingredients.
- Eggs & Buttermilk & Sour Cream: This trio is pure moisture and tenderness gold! Eggs bind everything together and add richness. Buttermilk’s acidity reacts with leaveners for a tender crumb, and its tang cuts through the richness. Full-fat sour cream adds even more moisture and a delightful, subtle tang, creating that incredibly soft texture.
- All-Purpose Flour & Masa Harina & Cornmeal: This is where the “cornbread” magic happens! All-purpose flour provides the cake’s structure. Masa harina is a finely ground corn flour, adding a subtle corn flavor and a smoother texture than coarse cornmeal. The cornmeal itself provides that characteristic texture and a lovely golden color. Crucially, make sure to spoon your flour and masa harina into the measuring cup and level it off; don’t scoop directly from the bag, as this can lead to too much flour and a dry cake!
- Baking Powder & Salt: Baking powder is our leavener, giving the cake its lift. Salt isn’t just for flavor; it actually enhances all the other sweet notes in the cake.
- European Butter (Kerry Gold): For the frosting, we’re reaching for European butter like Kerry Gold. It typically has a higher fat content (around 82%) compared to American butter, which makes for an incredibly rich, silky, and stable frosting.
- Powdered Sugar & Cornstarch (for frosting): Powdered sugar is essential for that smooth, sweet frosting. A little bit of cornstarch helps to thicken and stabilize the frosting, ensuring it holds its shape beautifully.
- Optional Garnishes (Polenta, Extra Honey): A sprinkle of dry polenta adds a fun textural element and a pretty visual. A final drizzle of honey just before serving amplifies the natural sweetness and makes the cake look absolutely irresistible.
Tips for Success and Ingredient Substitutions
Baking is a journey, and sometimes things don’t go exactly as planned. But don’t you worry! Here are a few tips and tricks to ensure your Cornbread Cake recipe turns out beautifully, along with some helpful substitutions:
| Ingredient | Recommended Substitution | Notes |
|---|---|---|
| Salted Butter (Cake) | Unsalted butter + 1/4 tsp salt per stick. | Ensure it’s softened to the correct consistency; not melted or too cold. |
| Vegetable Oil | Other neutral oils like canola oil or grapeseed oil. | Avoid strongly flavored oils unless you’re going for a specific taste profile. |
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit for 5 minutes. | Use full-fat dairy if possible for the best moisture and richness. |
| Masa Harina | Fine yellow corn flour (ensure it’s not coarse cornmeal). | The texture will be slightly different, but it will still work! |
| European Butter (Frosting) | High-quality American butter (82% fat content if possible). | You might need to adjust the powdered sugar slightly. Aim for that smooth, fluffy texture. |
| Raw Honey | Good quality liquid honey (e.g., clover, wildflower). | Make sure it’s easily pourable and not crystallized for accurate measuring. |
Troubleshooting Common Issues:
- Dry Cake: This is often due to over-baking. Trust the toothpick test, but also look for a cake that springs back gently when touched. Measuring your flour accurately (spoon and level!) is also key.
- Dense Cake: Ensure your baking powder is fresh! Also, be very careful not to overmix the batter once the dry ingredients are added. Mix just until combined.
- Frosting Too Thin/Runny: Don’t fret! Gradually add more powdered sugar, a tablespoon at a time, until it reaches a good spreading consistency. An extra teaspoon of cornstarch can also help thicken it. Make sure your butter is softened, not melted.
- Frosting Too Stiff: A tablespoon of milk or cream, beaten in slowly, can loosen up a stiff frosting.
- Cake Sticking to Pan: This is a dreaded one, but solvable! Be generous with your non-stick spray and parchment paper. Ensure you’re greasing all the way up the sides of the pan.
How to Make This Amazing Cornbread Cake Recipe
Alright, let’s get our hands in some dough (well, batter!) and create this delightful Cornbread Cake recipe! I’ll guide you through each step with lots of love and encouragement.
Preparing the Pans
First things first, let’s get our baking vessels ready. Preheat your oven to 325°F (160°C). Now, grab your three 9-inch cake pans. Trace their bottoms onto parchment paper and cut out those circles – these are our little helpers to prevent sticking! Tuck a parchment circle into the bottom of each pan. Then, get generous with your non-stick spray, making sure to coat the parchment and the sides of the pans really well. No corner left un-greased, okay?
Making the Cake Batter
In a large bowl or your stand mixer, let’s start by beating the 3/4 cup of softened salted butter until it’s wonderfully smooth. This creaming step is important; it whips air into the butter, which helps make our cake light and fluffy! Now, add the 2 and 1/3 cups of granulated sugar and beat for about 2 minutes. Scrape down the sides and bottom of the bowl to make sure everything is getting incorporated. Next, pour in the 2/3 cup of raw honey and beat it in well. Finally, add the 3/4 cup of light olive oil and beat until combined. This blend of fats is our secret to a super moist cake!
In a separate medium bowl, whisk together your 5 large eggs until they’re smooth and a little bubbly. This helps them emulsify better. Add the 1 cup of buttermilk and 1/2 cup of sour cream, and whisk until everything is smooth and well combined. Set this liquid mixture aside.
Now for the dry ingredients! Grab another medium bowl and place a fine-mesh strainer over it. Measure out 1 and 1/4 cups of all-purpose flour and 3/4 cup of masa harina using the spoon-and-level method (this is super important for accuracy!). Add them to the strainer. To that, add 1 teaspoon of kosher salt and 1 tablespoon of baking powder. Give them a little stir in the strainer, then sift them into the bowl. This step ensures your leavening and salt are perfectly distributed and gets rid of any lumps. Once sifted, stir in the 1 and 1/2 cups of cornmeal.
Time to bring it all together! We’ll add the wet and dry ingredients to our butter mixture in alternating batches. Add about half of the buttermilk mixture to the butter and beat gently. Then, add half of the flour/cornmeal mixture and beat until just combined. Repeat with the remaining buttermilk mixture, then the remaining flour mixture. Mix ONLY until everything is just well combined. Seriously, don’t overmix! Overmixing can make the cake tough. Scrape down the sides and bottom one last time to make sure all that goodness is incorporated.
Divide the batter evenly between your three prepared pans. If you have a kitchen scale, this is a great time to use it for perfectly even layers, but eyeballing it works too!
Baking and Cooling the Cakes
Slide those pans into your preheated oven. Bake at 325°F (160°C) for about 28-33 minutes. It’s a good idea to rotate your pans halfway through baking to ensure even cooking. You’ll know they’re ready when the edges are set and golden brown. The center should have a slight spring when gently pressed and a toothpick inserted into the center should come out with just a few moist crumbs attached, not wet batter. The center might look a little lighter in color than the edges – that’s perfectly normal!
Once baked, carefully remove the cakes from the oven. Let them cool in their pans on a wire rack for about 10-15 minutes. Then, run a thin knife around the edge of each cake to loosen it. Place a cooling rack on top of the pan and, holding them firmly, invert the cake onto the rack. Gently peel off the parchment paper and let the cakes cool completely. My little secret? Pop them in the freezer for about 20 minutes once they’re mostly cool. This speeds things up and makes frosting so much easier!
Crafting the Whipped Honey Butter Frosting
While our cakes are cooling, let’s whip up that dreamy frosting! In a clean bowl (or your stand mixer), beat the 2 cups of softened European butter until it’s completely smooth and creamy. Add the 3/4 cup of raw honey and beat again until it’s light and fluffy. Craving a faster sweet fix? These whipped shortbread cookies are melt-in-your-mouth simple.
Now, let’s add the dry ingredients for the frosting. Add 1 cup of powdered sugar, followed by the 2 teaspoons of cornstarch and 1/2 teaspoon of kosher salt. Give it a quick stir with a small spoon to prevent a powdered sugar cloud explosion when you start mixing! Beat until it’s incorporated. Then, gradually add the remaining 3 and 1/2 cups of powdered sugar, beating well after each addition. Continue beating for at least 2-3 minutes until the frosting is incredibly fluffy and smooth. Remember to scrape the sides and bottom of the bowl a couple of times.
Taste your frosting! Does it need a little something? If your honey was on the thinner side, your frosting might be a bit soft. You can add a bit more powdered sugar, a quarter cup at a time, or try adding another teaspoon of cornstarch for a firmer consistency.
Assembling and Garnishing Your Masterpiece
Now for the fun part – putting it all together! Make sure your cake layers are completely cool. Smear a tiny bit of frosting onto your cake stand or serving plate. This acts like glue, preventing your cake from sliding. Place your first cake layer on top.
Scoop about 1 and 1/2 cups of frosting onto the first layer (just eyeball it!). Use an offset spatula to spread it evenly. You can let the frosting go right over the edges – this actually makes it easier to get a smooth finish later! Place your second cake layer on top, pressing gently. Repeat the frosting process. Add your final cake layer.
Now, put all the remaining frosting on top. Start spreading it over the top, and then use your spatula to gently drag some of the frosting down the sides. Continue this method, working your way around the cake, until the entire cake is beautifully covered. Don’t worry about perfection; a slightly rustic look is lovely!
For a final flourish, sprinkle a little dry polenta around the very edges of the cake if you like – I love the texture and visual pop it gives! Drizzle a little extra honey over the top and edges. And voilà! Your stunning Cornbread Cake recipe is ready to be admired (and devoured!). Remember, this cake is wonderfully rich, so small slices are perfect.
Creative Variations and Serving Suggestions
This Cornbread Cake recipe is a fantastic base for all sorts of delicious creativity! For a cozy fall dessert duo, serve it with pumpkin cheesecake bars with streusel.
- Add-ins: Feel free to gently fold about 1/2 cup of toasted pecans or walnuts, fresh or dried cranberries, or even a pinch of cinnamon into the cake batter just before dividing it into the pans for an extra layer of flavor and texture.
- Frosting Flavors: Want to jazz up the frosting? Add a teaspoon of lemon or orange zest to the butter before you start creaming it for a bright, citrusy twist.
- Serving Ideas:
- Morning Treat: Enjoy a warm slice with a dollop of lightly sweetened whipped cream or a simple drizzle of honey. It’s like a cozy breakfast hug!
- Dessert Delight: This cake is absolutely divine served with a scoop of high-quality vanilla ice cream or a dollop of tangy berry compote to balance the richness.
- Tea Time: Cut into smaller, elegant portions for a delightful afternoon tea experience. It pairs beautifully with a warm cup of Earl Grey or chamomile.
Storage and Reheating
Storing this delightful Cornbread Cake recipe is simple!
- Room Temperature: If your cake is unfrosted or frosted with a sturdy buttercream that doesn’t contain highly perishable ingredients, you can store it in an airtight container at room temperature for 1-2 days.
- Refrigeration: For longer storage, up to 4-5 days, keep it in an airtight container in the refrigerator. Just remember to let it come to room temperature for at least 30-60 minutes before serving for the best, most tender texture.
- Freezing: Want to save it for later? Wrap frosted cake layers securely in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator, and then let it sit at room temperature before serving.
Frequently Asked Questions
What’s the difference between cornbread cake and regular cornbread? Regular cornbread is often savory and has a crumblier texture, typically served as a side dish. This cornbread cake is decidedly sweet, features a much more tender and moist crumb, and is designed to be enjoyed as a dessert.
Can I use regular cornmeal instead of masa harina? You can, but the texture will be different. Masa harina is finely ground and provides a smoother texture closer to a cake. If you use standard yellow cornmeal, your cake might be a bit coarser. Ensure it’s a fine grind if you substitute.
Why is my cornbread cake dry? Dryness often comes from over-baking or too much flour. Always measure your flour by spooning it into the cup and leveling it off. Also, don’t let the cake bake one minute longer than necessary; check it with a toothpick as soon as the edges look set.
Can I make this recipe in a different pan size (e.g., Bundt, cupcakes)? This recipe is specifically balanced for three 9-inch round pans. Baking it in other pan sizes would require significant adjustments to baking time and temperature, and potentially ingredient ratios. For best results, stick to the recommended pans!
Your Sweet Slice of Comfort Awaits!
I truly hope you adore this Cornbread Cake recipe as much as I do. It’s a simple joy, a comforting treat that brings a little bit of sunshine and a whole lot of deliciousness to any table. Baking it is a labor of love, and the result is a cake that feels both special and wonderfully familiar.
