Honey Drip Cake Layers (Printable)

A decadent cake with honey cream layers and a warm honey pot centerpiece 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

→ Garnish

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

# How-To Steps:

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. Incorporate honey, eggs, and vanilla extract thoroughly.
04 - Alternately add dry ingredients and milk to the wet mixture, beginning and ending with dry components. Mix until just combined to avoid overmixing.
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 cakes to cool completely.
06 - Whip heavy cream to soft peaks. Fold in honey and mascarpone cheese, then whip to stiff peaks. Chill until ready to use.
07 - Slice each cooled cake horizontally, creating four thin layers in total.
08 - Place the first cake layer on a serving platter, spread with honey cream, and repeat layering until all are stacked.
09 - Using a 3-inch round cutter, carefully remove a center hole from the stacked cake. Insert a small glass or ceramic pot and fill it with liquid honey.
10 - Top the cake with chopped toasted almonds, edible flowers, and a drizzle of honey. Serve by slicing portions and dipping bites into the honey pot.

# Expert Tips:

01 -
  • It's an interactive dessert that turns dinner into theater, with guests dipping each bite into a warm honey center that feels luxurious and a little indulgent.
  • The honey-infused cake is impossibly tender and rich without being cloying, especially when paired with the silky mascarpone cream filling.
  • You can swap honey varieties to completely change the flavor profile—wildflower honey feels cozy, while floral options like lavender honey add an unexpected sophistication.
02 -
  • The honey pot must be secured well or guests will accidentally tip it—I learned this the hard way when someone's fork dislodged mine mid-dessert, creating a sticky situation literally.
  • Don't skip cooling the cakes completely; warm cake crumbles when you slice it, and your beautiful layers fall apart instead of stacking gracefully.
  • Use a sharp, thin knife dipped in hot water between slices when cutting the horizontal layers; a serrated knife tends to crush delicate cake instead of cutting cleanly.
03 -
  • Bring all your ingredients to room temperature before starting; cold eggs and cold butter won't emulsify properly, leading to a dense, heavy cake that falls flat.
  • If you're nervous about the horizontal slicing, freeze the cake for an hour first—it firms up enough to slice cleanly without crumbling, then thaws back to perfect texture as you assemble.
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