1- Alright, let’s get our hands dirty baking this layered cornbread cake is like a fun adventure in the kitchen, and I promise it’s easier than it sounds. Start by preheating your oven to 325 degrees Fahrenheit, which gives everything a head start to turn out just right. Don’t forget to trace and cut circles on parchment paper to fit three 9-inch cake pans, then line and grease them thoroughly so nothing sticks and ruins your day.

2- Next, beat the softened salted butter until it’s smooth, then toss in 2 and 1/3 cups granulated sugar and beat for 2 minutes, making sure to scrape the sides and bottom for even mixing. Add 2/3 cup pure raw honey and beat until it’s all combined, then mix in 3/4 cup light olive oil and set that aside. In another bowl, beat 5 large eggs until they’re smooth and bubbly, then whisk in 1 cup buttermilk and 1/2 cup full-fat sour cream until everything’s silky.

3- Now, sift 1 and 1/4 cups all-purpose flour, 3/4 cup masa harina corn flour, 1 teaspoon kosher salt or sea salt, and 1 tablespoon baking powder into a bowl, then add 1 and 1/2 cups yellow cornmeal and combine. Alternate adding the buttermilk mixture and flour mixture into the butter mix, stirring gently just until it’s all together overmixing is a no-go if you want fluffy layers.

4-Dividing and Baking the Batter: Divide the batter evenly into your prepared pans and bake for 28-33 minutes, rotating the pans once halfway through to keep things even. Your cakes are ready when the edges are golden, the center isn’t jiggly, and a toothpick comes out clean trust me, that’s the moment you feel like a baking pro! Let them cool for 10-15 minutes in the pans, then flip onto wire racks; popping them in the freezer for 20 minutes speeds things up if you’re in a rush.

5-Whipping Up the Frosting: For the frosting, beat softened salted butter (with higher fat content) until smooth, then add 3/4 cup pure raw honey and beat until fluffy. Add 1 cup powdered sugar without mixing first, sprinkle 2 teaspoons cornstarch and 1/2 teaspoon kosher salt or sea salt on top, stir lightly, and beat until combined. Gradually mix in the remaining 3 and 1/2 cups powdered sugar until it’s super fluffy, adjusting with more sugar or cornstarch if it’s too thin.

6-Assembling Your Masterpiece: To put it all together, spread a bit of frosting on your cake stand, add the first layer, and top with about 1 and 1/2 cups frosting covering the edges. Repeat for each layer, then frost the whole cake, letting some drip off for easy sides. If you like, sprinkle polenta on the edges and drizzle honey, and serve with vanilla ice cream for an extra treat. For instance, if you’re serving this with ice cream, check out our simple no-churn ice cream recipe to pair it perfectly this link adds a cool twist to your dessert game.