Honey Drip Layer Cake (Printable Version)

Layered cake infused with honey and creamy filling, centered around a warm honey pot for dipping.

# 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 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until evenly mixed.
03 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing thoroughly after each addition.
04 - Add dry ingredients and whole milk alternately to the wet mixture, beginning and ending with dry ingredients. Stir until just combined to avoid overmixing.
05 - Divide batter evenly between prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
06 - Whip heavy cream to soft peaks. Gently fold in honey and mascarpone cheese, then continue whipping until stiff peaks form. Chill until ready to assemble.
07 - Carefully slice each cake horizontally to create four thin layers in total.
08 - Place the first cake layer on a serving platter, spread an even layer of honey cream, and repeat layering until all four layers are stacked.
09 - Use a 3-inch round cutter to cut a hole at the center of the stacked layers. 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, optional edible flowers, and drizzle extra honey over the surface. Serve by slicing cake pieces and dipping each bite into the central honey pot.

# Additional Tips::

01 -
  • It's a conversation starter—guests genuinely interact with their dessert instead of passively eating it.
  • The honey cream filling creates a subtle sweetness that lets good honey shine without competing.
  • You can make it ahead and assemble it just before serving, which feels like a magic trick.
02 -
  • The honey pot must be glass or ceramic—plastic will warp from any warmth, and metal can affect the honey's flavor.
  • Slice the layers when the cakes are completely cool, or they'll crumble; if they're still warm, refrigerate them for an hour first.
  • The honey will thicken as it cools, so warm it gently just before serving if you want that luxurious dripping consistency.
03 -
  • Invest in a good-quality honey pot or small ceramic dish—it becomes part of the presentation and worth having beautiful.
  • Warm your honey pot gently with warm (not boiling) water before filling it, so the honey stays at the perfect drizzling temperature throughout the meal.
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