Vanessa's Floral Nectar Drip Cakes
These individual drip cakes, inspired by a delightful florist, feature light-as-air vanilla sponge infused with delicate floral notes, topped with a smooth honey buttercream and an elegant, shimmering 'nectar' drip. Perfect for a special afternoon tea or a charming dessert.
Directions
- 1
Preheat oven to 350°F (175°C). Grease and flour six 4-inch round cake pans or line a 12-cup muffin tin with paper liners (for cupcakes).
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3
In a large bowl, cream 1 cup softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- 4
Beat in eggs one at a time, incorporating each fully before adding the next. Stir in vanilla extract and rose/orange blossom water.
- 5
Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry. Mix until just combined, being careful not to overmix.
- 6
Divide batter evenly among prepared pans. Bake for 20-25 minutes for small cakes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- 7
For buttercream: In a medium bowl, beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, a little at a time, until smooth. Beat in 1-2 tablespoons heavy cream and 1 teaspoon honey until light and fluffy.
- 8
To assemble: Once cakes are completely cool, frost generously with buttercream. For the 'nectar' drip, gently warm remaining honey until fluid. If desired, mix with a tiny drop of yellow or gold food coloring. Drizzle the warm honey around the edges of each cake, allowing it to drip down the sides. Serve immediately or store covered at room temperature.