Honey-Drip Decadent Dessert (Print Version)

A decadent cake with honey cream layers and a central pot of warm honey for dipping delight.

# What You 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

# How To Make:

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 ingredient mixture and whole milk to the wet ingredients, beginning and ending with the dry components. Mix gently until just combined to avoid overmixing.
05 - Divide the batter evenly between the prepared pans and smooth the surfaces. 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 using a mixer. Add honey and mascarpone cheese, continuing to whip until stiff peaks form. Refrigerate until assembly.
07 - Carefully slice each cooled cake horizontally to create a total of four thin layers.
08 - Place the first cake layer on a serving platter and spread an even layer of honey cream filling. Repeat stacking and spreading until all layers are assembled.
09 - Using a 3-inch round cutter, cut a hole from the center of the stacked cake. Insert a small glass or ceramic honey pot into the hole and fill it with the liquid honey.
10 - Decorate the top with chopped toasted almonds, edible flowers if desired, and drizzle additional honey over the surface. Serve by slicing cake portions and dipping each bite into the central honey pot.

# Expert Advice:

01 -
  • It's the kind of dessert that makes people pause mid-conversation to really taste what's happening on their fork.
  • The interactive honey pot element means every guest feels like they're part of something special, not just eating cake.
  • Once you've made it once, you'll find yourself inventing reasons to bake it again.
02 -
  • Don't skip cooling your cake layers completely before layering—warm cake will slide around and your stack will collapse into a delicious mess (learned this the hard way).
  • The honey in the central pot must be poured in just before serving so it stays warm and flows beautifully when guests cut into the cake.
03 -
  • The honey cream filling thickens as it chills, so if you've made it an hour ahead and it becomes difficult to spread, whip it again briefly with a few strokes from an electric mixer to loosen it slightly.
  • If your cake layers seem too tall and unstable after layering, use two toothpicks inserted vertically through the center of each layer to anchor the stack—remove them before serving and no one will know.
Go Back