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This Milk and Honey Cake is everything I want in a layer cake: a super moist vanilla cake with fluffy whipped cream, and plenty of golden honey tucked between every layer. It’s rich without feeling heavy, sweet without going overboard, and somehow manages to feel both cozy and elegant at the same time. One bite and you’ll see exactly why this cake has been living rent-free in my head!
For more unforgettable cake recipes, make my coconut layer cake recipe or my classic yellow cake with chocolate frosting.
Today is my birthday! 🎂 I usually make my all time favorite banana pudding cake, but this year, I’m switching things up.
I made this milk and honey cake for Memorial Day and I honestly have not stopped thinking about it since. The vanilla cake layers are soft and buttery, then there’s a creamy sweetened condensed milk whipped cream that really leans into that classic milky flavor. But the pièce de résistance? Honey drizzled between every layer and cascading down the sides like a little masterpiece. 😍
It’s sweet without being overwhelming, simple without feeling plain, and 100% the cake I want on my birthday this year… and probably every birthday from here on out.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Cake Flour gives this cake its extra soft, plush texture. Using cake flour instead of all-purpose flour creates a lighter, more tender crumb and prevents the cake from becoming chewy or dense. I also use cake flour to get that soft bakery-style texture in my lemon sheet cake recipe.
- Milk Powder adds even more milky flavor to the cake and whipped cream filling while also helping create a softer, richer crumb. I swear by this and use it in SO many of my cake recipes, especially my lemon blackberry cake.
- Salted Butter and Vegetable Oil work together to give you the best of both worlds. Butter adds flavor and structure, while the oil keeps the cake moist and soft even after chilling.
- Whole Milk, Heavy Cream, and Sour Cream make the cake incredibly moist and tender. The milk and cream add richness, while the sour cream helps soften the crumb. I discovered this combo in my reader favorite white chocolate raspberry cake recipe and have been using it ever since!
- Sweetened Condensed Milk lightly sweetens the whipped cream while adding a rich, creamy milk flavor. It pairs perfectly with the honey without making the filling overly sweet.
- Heavy Cream is the base of the whipped cream filling. Make sure it’s very cold before whipping so it gets thick, fluffy, and stable enough to support the cake layers.
- Honey plays two roles in this recipe. Mix it with warm milk to create a light soak for the cake layers, then drizzle it generously over the finished cake. It adds moisture, sweetness, and that signature floral honey flavor.
How To Make Milk and Honey Cake
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Make the cake batter. Cream the room-temperature butter, vegetable oil, and sugar until light and fluffy. Add the eggs one at a time, mixing until each egg fully incorporates before adding the next. Then add vanilla extract and mix until smooth.
Alternate adding the dry ingredients with the milk, heavy cream, and sour cream mixture until just combined. Divide the batter evenly between three prepared 8-inch cake pans and bake at 350°F for 28–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Make the honey milk soak. Stir together warm milk and honey until smooth. This gets brushed over each cake layer for extra moisture and subtle honey flavor.
Whip the milk cream. Beat the cold heavy cream with sweetened condensed milk, milk powder, vanilla bean, and salt until thick and fluffy with medium-stiff peaks.
Assemble the cake. Brush each cooled cake layer with the honey milk, then spread with a generous layer of whipped cream. Leave about 1/2 inch around the edges so the filling can naturally spread as you stack the cake. Top the final layer with more whipped cream. Then drizzle generously with honey, letting some run down the sides for a dramatic finish!
Pro Baking Tips
This milk and honey cake recipe is surprisingly simple to make despite its showstopping layers. Here’s a few tips so that it comes out perfectly every time!
- Use room temperature ingredients. Room temperature butter, eggs, milk, and sour cream blend together more smoothly, helping the batter emulsify properly and giving the cake a soft, even crumb.
- Do not overmix the batter. Once the flour is added, mix only until everything is combined. Overmixing can make the cake dense or tough instead of light and tender.
- Avoid overbaking. Start checking the cakes around 28 minutes and remove them when a wooden skewer or toothpick comes out with a few moist crumbs. Overbaking will dry out the layers quickly.
- Keep the whipped cream cold and don’t over whip it. Very cold cream whips up thicker and more stable. Stop mixing when you can lift the whisk and the cream holds a firm peak with a slight bend at the tip.
More Cake Recipes
Desserts
Caramel Cake Recipe
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Chantilly Cake Recipe
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Moist Lemon Cake with Lemon Curd
Desserts
German Chocolate Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Milk and Honey Cake
Ingredients
- 10 tbsp (140 g) Salted Butter, (room temperature)
- 3/4 cup (168 g) Vegetable Oil
- 2 1/2 cups (500 g) Sugar
- 4 large (200 g) Eggs, (room temperature)
- 3 3/4 cups (468 g) Cake Flour
- 2 tbsp Milk Powder, (optional but highly recommended)
- 1 tbsp Baking Powder
- 1 tsp Kosher Salt
- 1 1/2 cups (360 g) Whole Milk, (room temperature)
- 1/4 cup (60 g) Heavy Cream, (room temperature)
- 1/4 cup (60 g) Sour Cream, (room temperature)
- 1 tbsp Vanilla Extract
Milk and Honey Cake Soak
- 1/4 cup (60 g) Whole Milk
- 2 tbsp (40 g) Honey
Whipped Cream Filling
- 2 1/2 cups (600 g) Heavy Cream, (cold)
- 1/3 cup (130 g) Sweetened Condensed Milk
- 3 tbsp Milk Powder
- 1 tbsp Vanilla Bean Paste
- Pinch Kosher Salt
- Honey , (for drizzling on top)
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. Set aside.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter, vegetable oil, and sugar on medium-high speed for about 2-3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl, then reduce mixer to low speed and begin adding eggs one at a time, ensuring each egg is fully incorporated prior to adding the next. 10 tbsp Salted Butter 3/4 cup Vegetable Oil 2 1/2 cups Sugar 4 large Eggs
- In a separate bowl, whisk together the dry ingredients – cake flour, milk powder, baking powder, and kosher salt. 3 3/4 cups Cake Flour 2 tbsp Milk Powder 1 tbsp Baking Powder 1 tsp Kosher Salt
- In a large glass measuring cup or medium mixing bowl, combine whole milk, heavy cream, sour cream, and vanilla extract. Mix until smooth, about 10 seconds. Set aside. 1 1/2 cups Whole Milk 1/4 cup Heavy Cream 1/4 cup Sour Cream 1 tbsp Vanilla Extract
- Add half of the milk mixture to the stand mixer and mix until smooth, about 30 seconds. Add half of the dry ingredients and mix just until combined, about 10–15 seconds. Repeat with the remaining milk mixture, followed by the remaining dry ingredients. Mix only until the batter comes together, being careful not to overmix.
- Divide the batter evenly between the prepared pans and smooth the batter into an even layer in each of the pans. Bake for 28–33 minutes, or until the centers spring back lightly when touched and a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for about 10–15 minutes, then turn them onto a wire rack. Cover with plastic wrap and allow them to cool completely.
- Before assembling, remove the plastic wrap and parchment paper. Stir together 1/4 cup warm whole milk and honey until the honey dissolves. Set aside to cool slightly. 1/4 cup Whole Milk 2 tbsp Honey
Make the Whipped Cream
- Add the very cold heavy cream, sweetened condensed milk, milk powder, vanilla bean paste, and pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. 2 1/2 cups Heavy Cream 1/3 cup Sweetened Condensed Milk 3 tbsp Milk Powder 1 tbsp Vanilla Bean Paste Pinch Kosher Salt
- Whip on medium speed until the mixture begins to thicken, then increase to medium-high and whip until stiff peaks form. This will take about 2-3 minutes. The whipped cream should be thick, fluffy, and sturdy enough to hold the cake layers without becoming grainy.
Assemble the Cake
- Place the first cake layer on a cake plate or serving stand. Use a pastry brush to brush the top generously with some of the honey-milk mixture, allowing it to soak into the cake.
- Spread an even layer of whipped cream over the cake, stopping approximately 1/2 inch from the edge. The cream will naturally spread toward the sides once the next cake layer is added. Add a light drizzle of honey.
- Add the second cake layer and repeat with the honey milk, whipped cream, and honey. Top with the final cake layer and brush with the remaining honey milk.
- Spread the remaining whipped cream over the top of the cake. You can leave the sides exposed for a rustic layer-cake look or lightly smooth any cream that gets pushed out between the layers.
- Just before serving, drizzle the cake with up to 1/2 cup honey, adding as much or as little as you like. I recommend serving immediately. Honey
Notes
- Use room temperature ingredients. Room temperature butter, eggs, milk, and sour cream blend together more smoothly, helping the batter emulsify properly and giving the cake a soft, even crumb.
- Do not overmix the batter. Once the flour is added, mix only until everything is combined. Overmixing can make the cake dense or tough instead of light and tender.
- Avoid overbaking. Start checking the cakes around 28 minutes and remove them when a wooden skewer or toothpick comes out with a few moist crumbs. Overbaking will dry out the layers quickly.
- Keep the whipped cream cold and don’t over whip it. Very cold cream whips up thicker and more stable. Stop mixing when you can lift the whisk and the cream holds a firm peak with a slight bend at the tip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
