Cornbread Cake with Whipped Honey Buttercream Frosting

1 hr 45 min + cooling24 servings

A three-layer cornmeal and masa harina cake with honey sweetness, frosted with whipped European butter and raw honey buttercream.

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prepPreheat oven to 325°F / 163°C
prepLine three 9-inch cake pans with parchment circles, grease well with nonstick spray
170 g salted butter, softened	Beat butter until smooth	Beat in sugar, 2 min	Beat in honey	Beat in oil	Alternate wet & dry into butter base until combined	Divide batter among 3 pans	Bake 325°F / 163°C, 28–33 min until set	Cool 10–15 min, turn out onto rack	Assemble: layer cakes with frosting	Frost top & sides, garnish with polenta & honey drizzle	Serve with ice cream or whipped cream
465 g granulated sugar
160 ml pure raw honey
180 ml light olive oil
5 large eggs	Whisk eggs until bubbly, add buttermilk & sour cream
240 ml buttermilk
120 ml full-fat sour cream
155 g all-purpose flour	Sift flour, masa, salt & baking powder	Stir in cornmeal
85 g masa harina corn flour
1 teaspoon kosher salt
1 tablespoon baking powder
240 g cornmeal
455 g Kerry Gold Irish butter, softened	Beat Kerry Gold butter until smooth	Beat in honey until fluffy	Add powdered sugar, cornstarch & salt, beat until fluffy
160 ml pure raw honey
540 g powdered sugar
2 teaspoons cornstarch
1/2 teaspoon kosher salt
polenta (optional, for garnish)
extra honey (for drizzling)
vanilla ice cream or whipped cream (for serving)

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