Honey Drip Cake Layers (Printable)

Layered cake with honey cream filling and a warm honey pot center for a delightful, interactive experience.

# What You'll Need:

→ Cake Layers

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

→ Honey Cream Filling

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

→ Central Honey Pot

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

→ Garnish

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

# Method:

01 - Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract thoroughly.
04 - Alternately add dry ingredients and milk to the wet mixture, starting and finishing with dry ingredients. Stir until just combined to avoid overmixing.
05 - Divide batter evenly between pans and bake for 22 to 25 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
06 - Whip heavy cream to soft peaks. Fold in honey and mascarpone; continue whipping to stiff peaks. Refrigerate until needed.
07 - Slice each cooled cake horizontally creating four thin layers total. Place first layer on serving plate, spread with honey cream, then repeat layering accordingly.
08 - Using a 3-inch round cutter, cut a hole at the center of the stacked cake. Insert a small glass or ceramic honey pot into the hole and fill with liquid honey.
09 - Top cake with toasted almonds, optional edible flowers, and a drizzle of honey for finish.
10 - Serve by slicing and dipping cake pieces into the central honey pot for a decadent experience.

# Expert Pointers:

01 -
  • It's the kind of dessert that gets people talking—there's genuine surprise when they realize the honey is part of the architecture, not just decoration.
  • The three-layer honey experience (in cake, in cream, in the pot) creates complexity without feeling fussy.
  • It actually tastes better when shared; the interactive dipping moment turns dessert into an event.
02 -
  • The honey in the batter doesn't just sweeten—it adds moisture that keeps this cake tender even after it cools and gets sliced, so don't skip it or substitute.
  • Those four thin layers are fragile on their own but gain strength from the honey cream between them; if you rush assembly, they'll slide.
  • Serve within 2-3 hours of assembly so the cake stays distinct from the filling; any longer and they start to merge.
03 -
  • Make the honey cream while the cakes cool; it needs time to firm up in the fridge, and you'll have one fewer thing to think about during assembly.
  • A turntable makes garnishing the top easier, but it's not essential—just rotate the platter as you work.
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