Ingredients:

  • 1.5 cups yellow cornmeal (fine ground)
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 cup full-fat buttermilk
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 1.5 cups unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 0.5 cup wildflower honey
  • 2 tbsp heavy cream
  • 1 pinch sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt.
  3. In a separate vessel, whisk the eggs into the buttermilk and sour cream until no streaks remain.
  4. Pour the melted butter and the buttermilk mixture into the dry ingredients simultaneously. Whisk vigorously by hand just until the flour disappears; do not over-mix.
  5. Divide the batter equally between the two prepared pans. Bake for 30–35 minutes until the edges are mahogany-colored and the center springs back. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the frosting, beat the softened butter until pale and fluffy (about 3 minutes). Gradually add powdered sugar, honey, heavy cream, and sea salt. Whip until light and airy.
  7. Place the first cake layer on a plate, spread a thick layer of frosting, and top with the second layer. Finish the top and sides with the remaining honey butter frosting.