Layered Corn Cookie Cake Recipe with Raspberry Jam & Honey Frosting
If you love unique desserts, this Brown Butter Corn Cookie Cake is a must! Thin, lightly crispy cookie layers are filled with whipped honey cream cheese frosting and topped with raspberry jam for the perfect balance of buttery, creamy, sweet, and tart flavors.
Servings: 12 slices
Ingredients
Brown Butter Cornmeal Cookie:
- 1 cup unsalted butter, browned and slightly cooled
- ¾ cup light brown sugar (150g)
- ¼ cup white granulated sugar (50g)
- 1 tbsp honey
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 tbsp sour cream, room temperature
- 2 tsp vanilla extract
- 1 ⅔ cups all purpose flour, spoon and leveled (210g)
- ½ cup cornmeal
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
Whipped Honey Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened (113)
- 5 oz whipped cream cheese, room temperature (150g)
- 1 ½ cup powdered sugar, (185g)
- 1 ½ tbsp honey
- 1 tsp vanilla extract
- pinch salt
Raspberry Jam:
- ¼ cup raspberry seedless jam, warmed
- 1 tbsp water
Instructions
Brown Butter Cornmeal Cookie:
- In a light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until golden brown specks form on the bottom of the pan and the butter smells nutty and fragrant, about 5–7 minutes. Remove from heat and allow to cool for 15–20 minutes (you want it to be slightly warm).
- (See note before starting) In a large mixing bowl, combine the cooled brown butter, brown sugar, granulated sugar, and honey. Whisk until smooth and glossy.
- Add the egg, egg yolk, sour cream, and vanilla extract. Mix until fully combined.
- Fold in the flour, cornmeal, cornstarch, baking soda, and salt into the wet ingredients until fully incorporated and no flour streaks are left. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. (SEE NOTE). Roll each ball of cookie dough and place TWO cookies per sheet. Place a sheet of parchment paper on top followed by a larger round about (I used a 6 inch cake pan) and push completely down. Gently peel back parchment paper and repeat for all cookies.
- Bake for 9–11 minutes or until the edges are lightly golden and the centers are set. The cookies will spread!
- Allow the cookie layers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whipped Honey Cream Cheese Frosting:
- While the cookies are cooling, make your frosting. In a large bowl, beat the softened butter until smooth and creamy. Add the cream cheese and beat until fully incorporated.
- Mix in the powdered sugar, honey, vanilla extract, and salt. Beat on medium-high speed for 2–3 minutes until light, fluffy, and spreadable. Set aside.
Raspberry Jam:
- In a small bowl, place the raspberry jam and water together. Microwave for 15-30 seconds, remove and stir. The mixture should be loose and pourable.
Assembly:
- Place a quarter size of frosting onto a serving plate or cake standing followed by one cookie layer. Spread a thin, even layer of honey cream cheese frosting over the cookie. Repeat with the remaining cookie layers, stacking as you go. Reserve a small amount of frosting for the top layer if desired.
- Spread the thinned raspberry jam over the top of the cake, allowing some of it to gently drip toward the edges.
- Refrigerate the assembled cake for at least 4 hours before slicing.
- Slice and serve chilled or allow the cake to sit at room temperature for 15–20 minutes before serving for a softer texture.
Notes
- Weigh your bowl you are using before starting! This is SO important because you want the cookies to be as even in shape as possible. Once your dough is made, subtract this weight from the weight of the beginning of the recipe then divide.
- (Bowl with dough - Bowl empty ÷ 8 = X)
- You have to chill the dough. The cookies are designed to spread and chilling the dough will help the dough not spread too much while baking.
- Chilling the cake for at least 4 hours or overnight will lead to the best result. The texture of the cake will slide if it is not firm before cutting.