Milk and Honey Cake Recipe (2024)

The article discussing this cake refers to a mascarpone frosting, but there is no mention of mascarpone in the recipe. I searched NYT Cooking for mascarpone frosting, but that yielded only one hit, a collection of 55 dessert recipes. I wasn't up for wading through to find it. Anyone know which specific recipe has mascarpone frosting?

I make a mascarpone frosting by beating it with heavy cream and about a 1/4 cup of confectioner's sugar and a dash of vanilla. Sometimes I add the zest of an orange.

Two mascarpone frostings.Melissa Clark has one for her cardamom cake (http://cooking.nytimes.com/recipes/1017901-cardamom-cream-cake). Cook’s Illustrated:½ cup heavy cream6 tablespoons confectioners' sugar 16 ounces mascarpone cheeseBring cream to simmer in small saucepan over high heat. Remove from heat and stir in confectioners’ sugar; cool slightly. With rubber spatula, beat mascarpone in medium bowl until softened. Gently whisk in cooled cream mixture until combined.

Actually, here's the frosting from the book (variation, all the way down):https://zabars.typepad.com/recipes/2019/06/recipe-for-little-treasures-cake.html

For that amount of heavy cream adding 1-2 T rounded of mascarpone will stabilize the cream when whipped and prevent "weeping". More than that amount will effect flavor or make more like a light cream cheese frosting.

I put the cake into a 10inch buttered and sugared Bundt pan and it turned out great. If left unfrosted/unfilled it's the kinda cake that gets better 2 days after it was made.

Everyone loved this cake. Brushed with about 1/3 cup of dark rum on tops after cooled to moisten — adds just a hint of a “mystery ingredient” something but not powerful enough to taste distinctly over the honey. Then also add vanilla and about 1/4 confectioners sugar to the whipped cream to help stabilize the frosting and the little extra sweetness was nice. Cut back the sugar in the cake a bit, too.

You really do need to add the egg tablespoon by tablespoon. I’ve done it where I just cracked an egg at a time re: lazy, and the cake was dense, cornbread over saturated with honey like texture. I used the exact method written this time—what a beautiful cake! (NYT cooking says, “I told you so.”)

I made this gluten free and it was incredible. Still very moist and rich. I would highly recommend making the whip cream topping instead of any other kind of heavier frosting. The richness of the cake is the star, the white cream is a perfect finish.

This cake is sublime! The honey and buttermilk add such a depth of flavor to a seemingly simple cake. Directions look long and complicated, but they are not. Set up my mise en place and followed the recipe exactly. It’s an interesting combination of substantial texture with a light melt in your mouth action. I added a little gelatin to the whipped cream as a stabilizer as I knew we wouldn’t be able to eat all of the cake in one day. Great Summer cake!! Will definitely make again

Half recipe makes 12 cupcakes. (I beat 2 eggs and removed 2T of beaten egg. Used the metric weights to measure out the flour, sugar and honey.) Bake for 20-22 minutes. Frosted with the mascarpone frosting from the book (linked in another comment.) The cupcakes came out great--very moist and tender.

Delicious and not heavy! Served with an orange/vanilla yogurt sauce instead of the frosting. also, I made it in my cuisinart with the regular blade following the order for all cuisinart baked goods. 1) mix dry ingredients and reserve. 2) mix butter and sugar first, and then all wet ingredients well. 3) Add back in the flour mixture and pulse until barely incorporated. Made in a well greased and floured Bundt pan. Will definitely repeat!

This cake was sublime! Delicious, moist crumb without being too heavy or too crumbly. I used an artesian sourwood and wildflower honey from Asheville, NC and I believe that elevated the cake. Don't bother with a heavier mascarpone frosting...whipped cream with a little honey is perfect, not too sweet and it holds its shape. I frosting the sides as well as the top, smoothed it all out. Perfect dessert after heavy meal/ lovely bday cake.

I thought this was a fabulous cake. I probably undercooked it very slightly which kept it moist and light. I filled and topped it with blueberries and honey sweetened whipped cream which was lovely and very tasty. I will definitely make this cake again.

Instead of just whip cream or the mascarpone frosting, I had greek yogurt on hand and made filling/frosting with about a cup whipping cream, a cup full fat Greek yogurt, and a bit of honey. It was perfectly tangy with the sweet and moist cake.

Made this for Easter and it was beyond successful. Followed other suggestions for a wash of dark rum which kept it moist and added depth and served with macerated spring berries. I had two slices it was so amazing! Follow the instructions exactly- it’s worth it!

Delicious! I live at 6000ft and added 3 Tbsp. of flour and subtracted 1/2tsp. of baking powder and 1 Tbsp. of sugar. Cooked for 25 minutes, turned out great.

Anyone know if I can make the cake portion a day in advance?

I made this cake for a Friendsgiving dinner and it was a big hit. Everyone loved that it wasn't too sweet after a big meal, a little sliver was just the right amount. My husband is a beekeeper, so we had delicious honey from our hives. I did add a couple of tsps. of mascarpone & honey to the heavy cream and whipped up the full 2 cups for a nice thick filling and top. Served with a piece of honey comb on top for decoration and a jar of honey to drizzle on. The cake was heavy yet moist, loved it!

Peggy Herron, you use 8 inch cake pans.

I don’t bake often enough to know what size cake pans to use ? Peggy Herron

Has anyone tried to make this cake dairy free?

Spectacular as is. Cake is buttery and not too sweet, whip cream frosting is light and soft. Tastes like honey but not overly so. We will definitely be making this again!

Excellent cake, especially if you use a strong flavored honey. It holds its shape well making it ideal for a decorative cake mould (I used a beehive shaped cake mould for my son's birthday!). I reduced the sugar in the batter to 1/2 cup because I didn't want it so sweet, and made a cannoli cream frosting using Alex Guarnaschell's recipe, which incorporates heavy cream but gives this cake a little more oomph with the extra flavor in cannoli cream. Doesn't need much frosting though!

Made the batter exactly as directed using wildflower honey. Poured it into a pretty swirl-shaped bundt pan. Prepped the pan with oil spray & dusted with granulated sugar. Baked for 39 min and it came out perfectly. Followed directions for a mascarpone frosting included in another review (heated 1/2 c heavy cream, stirred in 6 T powdered sugar, then added this to 16 oz. cheese that I’d softened with a spatula) and served it on the side with fresh berries and a honey drizzle. Delish!

You really do need to add the egg tablespoon by tablespoon. I’ve done it where I just cracked an egg at a time re: lazy, and the cake was dense, cornbread over saturated with honey like texture. I used the exact method written this time—what a beautiful cake! (NYT cooking says, “I told you so.”)