Honey Drip Decadent Dessert (Print View)

Luscious cake layers infused with honey surrounding a warm, flowing honey center topped with almonds and edible flowers.

# Components:

→ 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, preferably wildflower or acacia

→ 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 - In a bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a separate bowl, beat butter and sugar until light and fluffy. Add honey, eggs, and vanilla, mixing thoroughly.
04 - Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.
05 - Divide batter evenly between prepared 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. Add honey and mascarpone cheese, then whip to stiff peaks. Chill until ready to assemble.
07 - Slice each cake layer horizontally to create four thin layers in total.
08 - Place the first layer on a serving platter and spread with honey cream. Repeat layering until all four layers are stacked.
09 - Using a 3-inch round cutter, carefully cut a hole in the center of the stacked cake. Insert a small glass or ceramic honey pot into the cavity and fill with liquid honey.
10 - Top the cake with toasted almonds, edible flowers if desired, and drizzle with extra honey. Serve by slicing cake and dipping each portion in the central honey pot.

# Expert Advice:

01 -
  • It's a conversation starter the moment guests see that central pot of honey waiting to be discovered.
  • The honey cream filling is impossibly silky, something between a cloud and butter that makes you wonder how three ingredients can taste this good.
  • You get to serve it warm, which means the whole kitchen fills with that honeyed warmth right before people eat.
02 -
  • Letting the cake cool completely is non-negotiable—warm cake crumbles when you slice and stack it, and you need clean, sturdy layers.
  • The size of that center hole matters; a 3-inch cutter is right because it's visible and dramatic without destabilizing the cake.
  • Room-temperature ingredients mix together more smoothly and create a lighter crumb than cold ones.
03 -
  • If your kitchen is warm, chill the stacked cake for 30 minutes before garnishing so the layers set and hold their shape better.
  • That central honey pot can be filled just before serving, which means you control the temperature and the experience of watching it sit there waiting.
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