Southern-Inspired Layer Cake (Print Version)

# Ingredients:

→ For the cake

01 - 3/4 cup salted butter (1 and 1/2 sticks), softened (use regular American butter)
02 - 2 and 1/3 cups granulated sugar
03 - 2/3 cup pure raw honey (make sure it's not crystallized)
04 - 3/4 cup vegetable oil (light olive oil recommended)
05 - 5 large eggs
06 - 1 cup buttermilk
07 - 1/2 cup full fat sour cream
08 - 1 and 1/4 cups all-purpose flour, spooned and leveled
09 - 3/4 cup masa harina corn flour, spooned and leveled (Maseca brand recommended)
10 - 1 teaspoon kosher salt or sea salt
11 - 1 tablespoon baking powder
12 - 1 and 1/2 cups cornmeal

→ For the frosting

13 - 2 cups Kerry Gold Irish butter (16 oz), softened (any European butter will do)
14 - 3/4 cup pure raw honey (make sure it's not crystallized)
15 - 4 and 1/2 cups powdered sugar
16 - 2 teaspoons cornstarch
17 - 1/2 teaspoon kosher salt or sea salt

→ To serve

18 - Polenta to sprinkle on the cake (optional)
19 - Extra honey to drizzle on the frosted cake
20 - Vanilla ice cream or whipped cream

# Instructions:

01 - Preheat your oven to 325°F. Trace the outline of three 9-inch cake pans on parchment paper. Cut out the circles and place in the bottom of each cake pan. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, all the way up the sides.
02 - In a large bowl or stand mixer, beat 3/4 cup softened butter until it is smooth. Add 2 and 1/3 cups granulated sugar. Beat the butter and sugar for 2 minutes, stopping once to scrape sides and bottom. Add 2/3 cup raw honey and beat well. Add 3/4 cup light olive oil and beat in the oil.
03 - In a medium bowl, add 5 large eggs. Beat with a whisk for at least a minute, until smooth and bubbly. Add 1 cup buttermilk and 1/2 cup full fat sour cream. Whisk it all together until smooth. Set aside.
04 - Place a fine mesh strainer over another medium bowl. Add 1 and 1/4 cups all purpose flour, 3/4 cup Maseca corn flour, 1 teaspoon kosher salt and 1 tablespoon baking powder to the strainer. Stir until it has all gone through the strainer and is sifted well. Remove the strainer, and add 1 and 1/2 cups cornmeal to the bowl with the flour. Mix well.
05 - Alternate adding the buttermilk liquid and the flour-mixture to the butter mixture, beating every time. Add half the liquid, stir, half the flour, stir, then repeat. Mix ONLY until it is well combined. Scrape the bottom and sides to make sure it's all incorporated.
06 - Divide the batter between the 3 prepared pans. Bake the cakes at 325°F for about 28-33 minutes, rotating pans at least once. You will know they are done when the edges are set and golden brown. The center should not jiggle, and a toothpick inserted in the center should come out with no wet batter on it.
07 - Remove the cakes from the oven. Let cool on a cooling rack for about 10-15 minutes. Use a knife to loosen the edge of the cake from the pan. Use your hand to invert the cake onto the cooling rack and continue cooling. Optional: put them in the freezer for 20 minutes to speed up the cooling time.
08 - Beat 2 cups of softened Kerry Gold butter until completely smooth. Add 3/4 cup pure raw honey and beat well, until fluffy. Add 1 cup powdered sugar (don't mix yet), 2 teaspoons cornstarch, and 1/2 teaspoon kosher salt. Stir the cornstarch into the powdered sugar a bit, then beat until incorporated. Add the remaining 3 and 1/2 cups powdered sugar, beating with each addition. Beat until very fluffy, at least 2-3 minutes.
09 - Once all the cakes are completely cool, smear a bit of frosting on your cake stand so the cake doesn't slide off. Place your first cake on the stand. Add about 1 and 1/2 cups frosting to the top of the cake and spread evenly using an offset spatula. Add the next cake and repeat. Add the final cake and top with all remaining frosting, spreading it over the top and sides of the cake.
10 - Sprinkle the edges of the cake with polenta, if desired. Drizzle the edges with honey and serve with vanilla ice cream or whipped cream.

# Notes:

01 - Use regular American butter in the cake, and Kerry Gold or European butter for the frosting if possible. European butter has a higher fat content which makes for a richer frosting.
02 - For a quick substitute for buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup, then fill to the 1 cup mark with milk (whole milk works best). Let sit for a couple minutes to thicken.
03 - The cornstarch in the frosting helps thicken it without making it too sweet, as the honey already adds significant sweetness.
04 - This cake is quite rich, so small slices are recommended.

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