Milk and Honey Cake

1. Preheat Oven and Prepare Cake Pans

Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans, line them with parchment paper, and grease them again.

2. Sift Dry Ingredients

Sift together all-purpose flour, baking powder, baking soda, and fine sea salt in a large bowl.

3. Beat Eggs

In a small bowl, beat the eggs until just combined.

4. Combine Buttermilk Mixture

In a medium bowl, whisk together buttermilk, honey, and vanilla extract.

5. Prepare Butter and Sugar Mixture

In another large bowl, using an electric mixer with a paddle attachment, beat the butter until smooth, then add granulated sugar and beat for 2-3 minutes until light and fluffy.

6. Combine Eggs with Butter Mixture

Slowly add the beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.

7. Mix Dry and Wet Ingredients

Alternately add the flour mixture and buttermilk mixture to the butter and egg blend, starting and ending with the flour mixture.

8. Bake the Cake

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-40 minutes until a toothpick inserted into the center comes out clean.

9. Cool the Cake

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

10. Whip the Cream

Whip the heavy cream with a drizzle of honey until it forms soft peaks.

11. Assemble and Serve

Spread a generous amount of whipped cream over the top of one cake layer, gently place the second layer on top, and finish with a final swirl of cream. Drizzle with honey and add fresh berries if desired before serving.