Honey-Drip Decadent Dessert (Print View)

A golden honey-drip cake with cream filling and a flowing central honey pot features layers of sweet delight.

# Components:

→ 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.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat softened butter and granulated sugar until light and fluffy. Mix in honey, eggs, and vanilla extract thoroughly.
04 - Alternate adding dry mixture and whole milk to the wet ingredients, starting and ending with dry ingredients. Stir gently until combined.
05 - Divide batter evenly between prepared pans and bake for 22–25 minutes or until a toothpick inserted in center comes out clean. Allow to cool completely.
06 - Whip heavy cream to soft peaks. Fold in honey and mascarpone cheese, continuing to whip until stiff peaks form. Chill until assembly.
07 - Slice each cooled cake layer horizontally to create four thin layers in total. Place first layer on serving platter and spread with honey cream. Repeat layering evenly.
08 - Using a 3-inch round cutter, carefully cut a hole through the center of stacked layers. Insert a small glass or ceramic honey pot into the cavity and fill with liquid honey.
09 - Top cake with chopped toasted almonds, edible flowers if desired, and drizzle additional honey over the surface.
10 - Slice cake and serve with the central honey pot for dipping each bite.

# Expert Advice:

01 -
  • It's the kind of dessert that sparks conversation and makes people actually remember eating it.
  • The honey cream filling tastes luxurious but won't intimidate you in the kitchen.
  • Every bite feels intentional when you're dipping into that warm honey pot yourself.
02 -
  • Cool your cakes completely before slicing—warm cake is fragile and will crumble, making your layers uneven and frustrating to stack.
  • The honey cream filling needs chilling time, so make it while your cake layers cool if you want to stay efficient.
  • That 3-inch hole needs to be cut through the entire stacked cake straight down, not at an angle, or your honey pot will sit crooked and look unfinished.
  • Serve this cake the same day you assemble it so the layers stay distinct and the flavors are fresh and bright.
03 -
  • Warm the honey pot gently before filling it—cold honey poured into a room-temperature pot will firm up as soon as it hits, so a 10-second warm-up in your hands makes it flow beautifully.
  • Slice the cake with a hot, wet knife, wiping it clean between each cut, so you get clean edges instead of torn layers that look messy on the plate.
Return