Honey-Drip Layered Cake (Printable)

Layered cake with honey cream filling and a central pot of liquid honey, garnished with almonds and edible flowers.

# 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 oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate large bowl, beat softened butter and sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing thoroughly.
04 - Gradually add dry ingredients and milk to the wet mixture alternately, starting and ending with dry ingredients. Stir gently until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on wire racks.
06 - Whip heavy cream to soft peaks. Fold in honey and mascarpone cheese, then whip to stiff peaks. Refrigerate until assembly.
07 - Once cooled, slice each cake horizontally to create four thin layers total.
08 - Place the first cake layer on a serving platter, spread evenly with honey cream. Repeat layering with remaining layers and honey cream.
09 - Using a 3-inch round cutter, carefully cut a hole at the center of the stacked cake. Insert a small glass or ceramic honey pot into the hole and fill it with liquid honey.
10 - Top the cake with chopped toasted almonds, edible flowers if desired, and drizzle with extra honey. Serve by slicing and dipping each bite into the central honey pot.

# Expert Tips:

01 -
  • It's the kind of dessert that makes people remember the moment, not just the taste.
  • The honey cream filling stays silky and luxurious without being heavy or cloying.
  • It's genuinely easier to make than it looks, and that's always a satisfying secret to keep.
02 -
  • Honey in the cake batter keeps it moist for days, but it also browns faster than sugar, so watch the oven and don't trust a timer that's been reliable for other cakes.
  • The honey pot must be small and stable, or it will shift when people cut around it and the whole presentation falls apart.
  • Slicing this cake cleanly is harder than you'd think, so a long serrated knife dipped in hot water between cuts is your secret weapon.
03 -
  • Room-temperature ingredients mix more smoothly and create a better emulsion, so pull your eggs and butter out an hour before baking.
  • The honey cream filling can be made up to eight hours ahead and chilled, which means you can do most of the work the day before serving.
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