This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!
Recipe was adapted from grabandgorecipes.com
1 1/4 cup sugar
3 Tbsp. honey
2 1/2 cups all-purpose flour
2 tsp. baking soda + 1 tablespoon vinegar
1 tsp. vanilla extract
2 sticks butter room temperature
16 ozs. mascarpone cheese
4 ozs. cream cheese room temp.
1 1/2 can condensed milk
1/2 cup boiling water cooled
1/4 cup heavy whipping cream or half/half
2 tablespoons condensed milk
( mix all ingredients together)
toasted walnuts,peanuts,or almonds.
cheerios or trader joes O’s
Preheat the oven to 325 degrees F.
On high speed beat the eggs until pale and fluffy.
Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.
Mix baking soda with vinegar and add to eggs mixture.
Gradually add in flour. Go slowly so the batter stays fluffy.
Line the bottom with parchment paper and spray two springform baking pans (9” round) with cooking spray.
Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.
Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.
Beat together butter with cream cheese.
With mixer still running, slowly and gradually pour in condensed milk.
Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.
Slice two cakes in half.
pour,spray, or drizzle soaking mixture on first layer.
Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).
Repeat the steps with each layer.
Spread the rest of the frosting all over the cake.
Decorate the sides and top as desired.
I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.