Cornbread Cake with Whipped Honey Buttercream Frosting (Print Version)
# Ingredients:
→ Cake
01 -
3/4 cup salted butter, softened
02 -
2 1/3 cups granulated sugar
03 -
2/3 cup pure raw honey
04 -
3/4 cup vegetable oil or light olive oil
05 -
5 large eggs
06 -
1 cup buttermilk
07 -
1/2 cup full fat sour cream
08 -
1 1/4 cups all-purpose flour
09 -
3/4 cup masa harina corn flour
10 -
1 teaspoon kosher salt
11 -
1 tablespoon baking powder
12 -
1 1/2 cups cornmeal
→ Frosting
13 -
2 cups (16 oz) Kerry Gold Irish butter, softened
14 -
3/4 cup pure raw honey
15 -
4 1/2 cups powdered sugar
16 -
2 teaspoons cornstarch
17 -
1/2 teaspoon kosher salt
→ Garnish
18 -
Polenta for sprinkling (optional)
19 -
Extra honey for drizzling
20 -
Vanilla ice cream or whipped cream for serving
# Instructions:
01 -
Preheat oven to 325°F. Line three 9-inch cake pans with parchment paper and grease well.
02 -
Beat butter, sugar, honey, and oil. Add eggs, buttermilk and sour cream mixture. Alternate adding sifted dry ingredients with wet ingredients.
03 -
Divide batter between pans. Bake 28-33 minutes, rotating once, until toothpick comes out clean.
04 -
Beat butter and honey until fluffy. Gradually add powdered sugar, cornstarch, and salt until smooth.
05 -
Layer cakes with frosting between each layer. Cover top and sides with remaining frosting.
06 -
Sprinkle edges with polenta if desired. Drizzle with honey and serve with ice cream.
# Notes:
01 -
Use European butter in frosting for best results
02 -
Can make buttermilk substitute with milk and vinegar
03 -
Don't open oven while baking except to rotate