# What You 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
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
03 - In a separate bowl, beat softened butter and granulated sugar until light and fluffy. Incorporate honey, eggs, and vanilla extract, mixing thoroughly.
04 - Alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with dry ingredients. Mix just until combined to maintain tenderness.
05 - Divide batter evenly between prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
06 - Whip heavy cream to soft peaks. Fold in honey and mascarpone cheese, then continue whipping until stiff peaks form. Chill until assembly.
07 - Carefully slice each cake layer horizontally to yield four thin layers total.
08 - Place the first cake layer on a serving platter and spread evenly with honey cream. Repeat stacking until all layers are used.
09 - Using a 3-inch round cutter, cut a hole through the center of the stacked layers. Insert a small glass or ceramic honey pot and fill it with the liquid honey.
10 - Decorate the top of the cake with chopped toasted almonds, optional edible flowers, and drizzle with extra honey. Serve by slicing and dipping each bite into the central honey pot.
