Honey-Drip Layer Cake (Printer-friendly)

A decadent layered cake featuring honey cream filling and a flowing honey center with almond garnish.

# What You'll Need:

→ Cake Layers

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - ½ cup granulated sugar
07 - ½ cup honey
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - ¾ cup whole milk

→ Honey Cream Filling

11 - 1 cup heavy cream
12 - 2 tablespoons honey
13 - ¼ cup mascarpone cheese

→ Central Honey Pot

14 - 1 cup high-quality liquid honey (wildflower or acacia preferred)

→ Garnish

15 - ¼ cup chopped toasted almonds
16 - Edible flowers (optional)
17 - Extra honey for drizzling

# Directions:

01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly mixed.
03 - Using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing thoroughly.
04 - Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
05 - Divide batter evenly between the prepared pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely on wire racks.
06 - Whip the heavy cream to soft peaks using an electric mixer. Gently fold in honey and mascarpone cheese, and beat until stiff peaks form. Refrigerate until ready to assemble.
07 - Carefully slice each cooled cake horizontally to create four thin layers in total. Place the first layer on a serving platter and spread evenly with honey cream. Repeat stacking and spreading until all layers are assembled.
08 - Using a 3-inch round cutter, cut a circular hole through the center of the stacked cake. Insert a small glass or ceramic honey pot into the hole and fill it with the high-quality liquid honey.
09 - Decorate the cake top with chopped toasted almonds, optional edible flowers, and a drizzle of honey for visual appeal and added flavor.
10 - Serve by slicing cake pieces around the honey pot. Guests dip each bite into the warm honey for a decadent finish.

# Expert Advice:

01 -
  • It looks stunning on the table—the kind of dessert that gets photographed before anyone takes a bite.
  • Your guests become part of the experience, dipping each forkful into warm honey rather than just eating what you've plated.
  • The honey cream filling is silky and forgiving, holding the layers together while tasting like clouds.
02 -
  • The honey pot must be inserted just before serving, not hours ahead, because the cake will absorb moisture and the structure around the hole will soften if it sits too long.
  • Don't use a honey that's crystallized or too thick—it should pour freely and drip beautifully when guests move their forks.
03 -
  • Room temperature ingredients blend more smoothly and create a more uniform batter, so pull your eggs, butter, and milk out of the refrigerator at least 30 minutes before you start mixing.
  • If your honey is crystallized or cold, gently warm it in a shallow bowl set over warm water—this brings back its pourable consistency and makes it drip more elegantly when guests dip into it.
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