Easy Honey Cake with Peach Mascarpone Frosting

This is the naked cake that dreams are made of:  easy honey cake with peach mascarpone frosting! Made with mostly honey for sweetener, layered with slightly sweet mascarpone frosting and topped with fresh fruit and honey drizzle. If you’re looking for an easy Mother’s Day dessert recipe, maybe the perfect brunch dessert recipe or just a healthier dessert idea – you will love this honey cake!

Fun fact: my husband doesn’t like dessert. I know, kind of ironic since I’m a food blogger who loves to bake cakes! But it’s actually a blessing in disguise, because as my primary taste tester, my recipes have to pass his high bar of approval before they get published!

This means that my dessert recipes are in general much less sweet than the average dessert recipe. The most common comment I get when people try my recipes is “I don’t usually like desserts, but I love this!”. So if you’re in that same boat, give this a go! I know you’re going to love it. (Side note: I always love desserts haha!).

What is Mascarpone?

If you’ve never tasted mascarpone before, it’s an Italian cheese that tastes like a mix between cream cheese and whipped cream. You can find it in any grocery store, most likely in the specialty cheese area. Since mascarpone isn’t as sweet as cream cheese, it pairs so deliciously with the juicy sweet flavor of peaches and floral honey in this easy honey cake with peach mascarpone frosting!

Tricks To Frost Easy Honey Cake:

• Use a kitchen scale to make sure each cake layer is the same size. I always do this to ensure cake layers cook at the same rate, and with naked cakes it’s important since we will see each layer! This is my kitchen scale!
• Level the cakes so that each cake layer is even. I use a sharp bread knife for this!
• Use a knife or an offset spatula to spread the frosting between each cake layer, and frost liberally on the top of the cake too! Since this is a naked cake I didn’t use any frosting on the sides, but you certainly can double the frosting and do that!
• I drizzled honey over the cake just before serving for an extra hint of flowery sweetness. So delish!
• Decorate with fresh flowers and fruit for an extra summery cake!

Honey Cake with Peach Mascarpone Frosting

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• Author: Kirsten Bell
• Prep Time: 30 Minutes
• Cook Time: 40 Minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 Slices 1x
• Category: Dessert
• Method: Baking

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Description

A simply delicious easy honey cake recipe, topped with peach mascarpone frosting! Perfect for Mother’s Day, Easter, or summery birthday cakes!

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Ingredients

Scale 1x2x3x

Cake Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cups dark honey
3/4 cups granulated sugar
3 eggs
2/3 cups sour cream
1/3 cup buttermilk
1 tablespoon vanilla extract

Frosting Ingredients:

1 cup heavy whipping cream
8 oz mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 – 1 1/2 cups finely diced peaches
Extra fruit for garnish

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Instructions

Preheat the oven to 325 degrees F. Grease and line the bottoms of three 6″ cake pans with parchment paper. Set aside.

In a medium bowl, combine the dry ingredients flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the sugar and honey, beating until all combined. Add the eggs one at a time, being sure to scrape down the sides of the bowl with a spatula as needed. Add the sour cream, buttermilk and vanilla. The batter may look “piecy” at this stage, which is totally fine. Add the flour mixture to the wet ingredients, mixing on low speed until the batter is just combined and smooth.

Pour the batter into the three prepared cake pans. Since this is a naked cake and I wanted my layers to be pretty even, I used a kitchen scale to ensure the batter was evenly distributed.

Bake in the preheated oven for 40-44 minutes, or until a toothpick comes out with moist crumbs. Allow to cool in the pans for about 10 minutes, and then transfer to a cooling rack.

For the frosting: Using a hand mixer, whip the heavy cream until it can hold stiff peaks. In a separate bowl, combine the mascarpone, powdered sugar and vanilla. Gently fold the whipping cream into the mascarpone mixture. Stir in the peaches. That’s it!

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Complete Your Mother’s Day Menu:

• Easy Strawberry Bellini Champagne Cocktail
• Fig, Brie & Prosciutto Rolls
• Vanilla Cardamom Baked Doughnuts