Honey cake is a timeless dessert known for its warm, sweet, and slightly spiced flavor. Often associated with traditions and celebrations, such as Rosh Hashanah in Jewish culture, honey cake symbolizes sweetness and prosperity. Its rich, moist texture combined with aromatic spices makes it the perfect dessert for cozy gatherings, holiday feasts, or as an afternoon treat with tea or coffee.
This honey cake recipe is both simple and versatile. With ingredients like honey, warm spices, and a touch of citrus, the cake is packed with flavor and has an irresistible aroma that fills your kitchen as it bakes. The recipe balances sweetness with a subtle tang, thanks to ingredients like orange juice or sour cream, making it a delight for any occasion.
Whether you enjoy honey cake on its own, with a glaze, or topped with powdered sugar, this dessert is a celebration of comfort and tradition. In this guide, you’ll learn how to make the perfect honey cake, explore creative variations, and find tips to ensure success every time.
Why You’ll Love This Recipe
- Rich Flavor: Sweet honey and warm spices create a comforting and aromatic dessert.
- Perfect for Celebrations: Honey cake is a traditional favorite for Rosh Hashanah, but it’s also suitable for any occasion.
- Simple Ingredients: Most of the ingredients are pantry staples, making it an easy recipe to prepare.
- Moist and Tender: With the right balance of honey and liquid ingredients, this cake stays moist for days.
- Customizable: Adjust the spices, add nuts, or top with glazes to suit your preferences.
Preparation Time and Yield
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 250
- Carbohydrates: 38g
- Protein: 4g
- Fat: 9g
- Fiber: 1g
- Sugar: 22g
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup honey
- 1/2 cup vegetable oil
- 1/2 cup orange juice (freshly squeezed, if possible)
- 1 teaspoon pure vanilla extract
- 1/2 cup brewed coffee or black tea, cooled
Optional Toppings
- Powdered sugar for dusting
- Honey glaze (recipe below)
- Chopped nuts (e.g., almonds or walnuts)
- Fresh fruit
For the Honey Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons honey
- 1-2 tablespoons milk or orange juice
Step-by-Step Instructions
Step 1: Prepare the Equipment
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan, Bundt pan, or two 8-inch round pans. Alternatively, line the pans with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
Step 3: Combine the Wet Ingredients
- In another large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
- Add the honey, vegetable oil, orange juice, vanilla extract, and coffee (or tea). Mix until fully combined.
Step 4: Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk. Mix until just combined—do not overmix, as this can result in a dense cake.
Step 5: Pour the Batter into the Pan
- Pour the batter evenly into the prepared pan(s). Tap the pan gently on the counter to release any air bubbles.
Step 6: Bake the Cake
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If using multiple pans, check for doneness around the 45-minute mark.
Step 7: Cool and Decorate
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar, drizzle with honey glaze, or top with chopped nuts as desired.
Alternative Presentation Ideas
- Layer Cake: Divide the batter between two round pans, then layer the cakes with honey or cream cheese frosting.
- Mini Honey Cakes: Use a muffin tin or mini loaf pans for individual servings—perfect for parties or gifting.
- Bundt Cake: Bake the batter in a Bundt pan for an elegant presentation, topping with a glaze or fresh fruit.
- Honey Drizzle: Serve each slice with an extra drizzle of warm honey for added sweetness.
- Cupcakes: Pour the batter into cupcake liners and bake for 20-25 minutes for a bite-sized version.
Additional Tips for Success
- Use Fresh Spices: Freshly ground spices provide a more robust flavor. If your spices are older than six months, consider replacing them.
- Room Temperature Ingredients: Bring eggs and orange juice to room temperature for easier mixing and a smoother batter.
- Avoid Overmixing: Mix the batter just until the flour is incorporated to maintain a tender texture.
- Monitor Baking Time: Oven temperatures can vary, so check the cake a few minutes before the suggested time to avoid overbaking.
- Line the Pan: For easy removal, line your baking pan with parchment paper or use a silicone baking mat.
Recipe Variations
- Nutty Honey Cake: Stir in 1/2 cup chopped walnuts or almonds for added texture.
- Spiced Honey Cake: Increase the cinnamon to 1 1/2 teaspoons and add a pinch of cardamom for a more pronounced spice profile.
- Citrus Honey Cake: Add the zest of one orange or lemon to the batter for a bright, citrusy flavor.
- Chocolate Honey Cake: Mix in 1/2 cup mini chocolate chips for a sweet twist.
- Vegan Honey Cake: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup or agave nectar instead of honey.
Freezing and Storage
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: Refrigerate the cake for up to a week. Bring it to room temperature or warm it slightly before serving.
- Freezing: Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Healthier Twist Ideas
- Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.
- Reduce Sugar: Use 3/4 cup honey instead of 1 cup, or replace some of the sugar with unsweetened applesauce.
- Healthy Oil Options: Substitute the vegetable oil with coconut oil or avocado oil for a healthier fat source.
- Low-Fat Option: Replace some of the oil with plain Greek yogurt or unsweetened applesauce to reduce calories.
- Add Fruit: Fold in diced apples or pears for natural sweetness and extra moisture.
Serving Suggestions for Events
- Holiday Dessert: Serve honey cake at holiday dinners with a side of whipped cream and fresh berries.
- Afternoon Tea: Pair the cake with a cup of tea or coffee for a cozy afternoon treat.
- Brunch Centerpiece: Add honey cake to your brunch spread alongside fruit salad and mimosas.
- Gift Idea: Bake the cake in mini loaf pans, wrap in parchment paper, and tie with a ribbon for a thoughtful homemade gift.
- Party Platter: Cut the cake into small squares and arrange on a platter with fresh fruit and nuts for an elegant presentation.
Special Equipment
- Mixing Bowls: Use separate bowls for dry and wet ingredients to ensure even mixing.
- Whisk: A whisk helps incorporate air into the wet ingredients for a lighter batter.
- Parchment Paper: Lining the pan makes removing the cake easier and prevents sticking.
- Spatula: Use a spatula to gently fold the batter and scrape down the sides of the bowl.
- Wire Rack: Allows the cake to cool evenly without trapping moisture.
Frequently Asked Questions
- Why is my honey cake dense?
Overmixing the batter or using expired baking powder/soda can result in a dense cake. Mix gently and check the freshness of your leavening agents. - Can I use a different liquid instead of coffee?
Yes! Replace coffee with black tea, milk, or even water. Coffee enhances the flavor but is not essential. - What type of honey works best?
Use a mild-flavored honey like clover or wildflower for a balanced sweetness. Stronger honeys, like buckwheat, may overpower the other flavors. - Can I make this cake dairy-free?
Yes! Use plant-based milk (like almond or oat) and ensure any glaze ingredients are dairy-free. - How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or nonstick spray and dust with flour, or line it with parchment paper. - Can I bake this cake in a loaf pan?
Absolutely! Divide the batter between two 8×4-inch loaf pans and adjust the baking time to 40-50 minutes. - How long does honey cake stay fresh?
Honey cake stays moist and flavorful for up to a week when stored properly. Its flavor actually improves after a day or two. - Can I freeze slices individually?
Yes! Wrap individual slices in plastic wrap and freeze in an airtight container for easy single-serving portions.
Conclusion
Honey cake is a classic dessert that brings warmth, tradition, and sweetness to any occasion. Its rich flavor, moist texture, and aromatic spices make it a crowd-pleaser for both casual gatherings and special celebrations. With simple ingredients and easy preparation, this cake is as approachable as it is delicious.
Whether enjoyed plain, with a drizzle of glaze, or paired with fruit and whipped cream, honey cake is a versatile and satisfying treat. Its long-lasting moisture and flavor make it an excellent make-ahead dessert, perfect for sharing with loved ones or savoring on your own. Try this recipe today, and experience the timeless charm of honey cake in every bite!
Print
Honey Cake
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Ingredients
Scale
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup honey
- 1/2 cup vegetable oil
- 1/2 cup orange juice (freshly squeezed, if possible)
- 1 teaspoon pure vanilla extract
- 1/2 cup brewed coffee or black tea, cooled
Optional Toppings
- Powdered sugar for dusting
- Honey glaze (recipe below)
- Chopped nuts (e.g., almonds or walnuts)
- Fresh fruit
For the Honey Glaze (Optional)
- 1 cup powdered sugar
- 2–3 tablespoons honey
- 1–2 tablespoons milk or orange juice
Instructions
Step 1: Prepare the Equipment
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan, Bundt pan, or two 8-inch round pans. Alternatively, line the pans with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
Step 3: Combine the Wet Ingredients
- In another large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
- Add the honey, vegetable oil, orange juice, vanilla extract, and coffee (or tea). Mix until fully combined.
Step 4: Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk. Mix until just combined—do not overmix, as this can result in a dense cake.
Step 5: Pour the Batter into the Pan
- Pour the batter evenly into the prepared pan(s). Tap the pan gently on the counter to release any air bubbles.
Step 6: Bake the Cake
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If using multiple pans, check for doneness around the 45-minute mark.
Step 7: Cool and Decorate
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar, drizzle with honey glaze, or top with chopped nuts as desired.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes + Cooling Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 22g
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g