Prep 20 mins
Cooking 1 hour
Serves 16
Soft, delicate and gently sweet, this honey mascarpone cake combines a tender sponge with creamy mascarpone for a beautifully smooth finish. The natural sweetness of honey brings warmth and depth, creating a light yet indulgent cake that feels elegant without being heavy.
Perfect for celebrations, entertaining or afternoon tea, this honey mascarpone cake pairs wonderfully with fresh fruit or a simple drizzle of honey. Each slice delivers a soft crumb and creamy richness, making it a refined but comforting dessert suitable for any occasion.
Serve simply decorated to let the flavours shine and enjoy a classic-style cake with a luxurious twist.
Preheat the oven to 170C, then grease and line 2 x 6-inch round cake tins. You may also use larger round tins but will need to adjust cooking time.
In a large mixing bowl, whisk the butter, caster sugar, eggs, oil, and honey.
Sift in the flour and add the baking powder and salt. Stir until well combined and smooth.
Divide the batter evenly between the two cake tins and bake for 50-60min, or until golden brown and an inserted skewer comes out clean.
Allow to cool in the tins for 5 minutes before turning the cakes out onto a rack to cool completely.
When cakes are cool, make the icing by whipping the cream and folding the mascarpone through.
If desired, cut your cakes in half to make 4 layers, and add icing between each cake layer. Top your cake with the remaining icing and drizzle honey over before serving.
