Honey Drip Decadent Dessert (Print Version)

A luscious layered cake with honey cream filling and a central pot of warm honey for interactive serving.

# Ingredient List:

→ 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 Steps:

01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer, beat butter and sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing well.
04 - Alternately add the dry ingredient mixture and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
05 - Divide the batter evenly between the prepared pans and bake for 22 to 25 minutes. Test doneness with a toothpick; it should come out clean. Allow cakes to cool completely.
06 - Whip the heavy cream to soft peaks. Gently fold in honey and mascarpone cheese, then continue whipping until stiff peaks form. Refrigerate until needed.
07 - Carefully slice each cake horizontally to create a total of four thin layers.
08 - Place the first layer on a serving platter and spread evenly with honey cream. Repeat layering until all cake layers are stacked.
09 - Use a 3-inch round cutter to remove the center from the stacked cake layers. Insert a small glass or ceramic pot into the cavity and fill with liquid honey.
10 - Top the cake with toasted almonds, optional edible flowers, and a drizzle of honey. Serve slices with access to the central honey pot for dipping.

# Helpful Tips:

01 -
  • It's a show-stopper that tastes even better than it looks—that moment when someone realizes they're dipping warm honey with each bite never gets old.
  • The honey cream filling is rich but not heavy, and it transforms from a simple combination into something elegant on your tongue.
  • Everyone becomes part of the experience; watching guests discover that central pot is half the fun.
02 -
  • The honey pot needs to be glass or ceramic and absolutely food-safe; some materials can leach into honey if they're not meant for food contact.
  • Don't assemble this cake more than a few hours ahead—the cream will eventually weep, and you want those layers distinct when it hits the table.
  • If your honey is cold, gently warm it before serving so it flows beautifully when guests dip into it.
03 -
  • Make sure your cake layers are completely cool before assembly, or the honey cream will melt and slide everywhere—learned this the hard way.
  • If your kitchen is very warm, chill the assembled cake for 30 minutes before serving so the layers stay distinct and the cream holds its shape.
  • Use a warm knife to clean between cake slices when serving; it makes cleaner cuts and guests actually want to eat what's on their plate.
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