Honey Drip Cake Layers (Printable)

Golden honey-soaked cake layers with creamy filling and a warm honey center for a stunning presentation.

# 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 oven to 350°F. Grease and line two 8-inch round cake pans.
02 - Whisk together the all-purpose 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, mixing thoroughly.
04 - Alternately add dry ingredients and whole milk to the wet mixture, starting and ending with dry. Stir gently until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center exits clean. Allow to cool completely.
06 - Whip heavy cream to soft peaks. Add honey and mascarpone cheese, then whip to stiff peaks. Refrigerate until assembly.
07 - Slice each cooled cake layer horizontally, creating four thin layers total.
08 - Place the first cake layer on a serving plate and spread with honey cream. Repeat layering until all cake layers are stacked.
09 - Using a 3-inch round cutter, cut a hole in the center of the stacked cake. Set a small glass or ceramic honey pot into the cavity and fill it with liquid honey.
10 - Decorate the top with chopped toasted almonds, optional edible flowers, and drizzle with extra honey.
11 - Guests can slice the cake and dip each bite into the central honey pot for an interactive experience.

# Expert Advice:

01 -
  • It's as much a conversation piece as it is dessert—watching your guests discover the warm honey center never gets old.
  • The honey cream filling is silky and luxurious without being fussy, striking that rare balance between elegant and approachable.
02 -
  • Don't skip slicing the cakes into four layers—this creates the surface area for the honey cream and makes the proportions look restaurant-worthy instead of homemade-basic.
  • The honey pot needs to be genuinely warm when you serve, so heat it gently before your guests arrive, because cold honey loses its theatrical appeal entirely.
03 -
  • Measure your honey by weight if you have a scale—it's more accurate than volume, and honey is dense enough that the difference matters.
  • Gently warm your honey pot in a 200°F oven for five minutes before serving so the honey stays fluid and moves with intention when guests dip.
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