This honey cake recipe has the most wonderful aroma ever! An oil-based, light, and airy cake made with warm spices, honey, and brewed coffee. Then, topped with a honey glaze. This cake is simple, easy, and very impressive when made in a bundt pan.
Table of Content
If you've never made a honey cake recipe, you must try it at least once. It's traditionally made for the Jewish new year, Rosh Hashana. The new year is celebrated with apples with honey. This honey cake is a popular gift to family and friends during this time. Hence, you want to have a good recipe.
Why make this honey cake?
- This is a very simple and easy recipe to make. I like to whip the eggs, which make the cake light and airy.
- The warm spices enhance the flavor of the honey, and the coffee adds a very unique dimension of flavor. And yet, if you don't like coffee, you can also use orange juice instead.
- The cake is delicious on its own and can be just dusted with powdered sugar.
- I love to add a honey glaze that makes this cake moist and sweeter, but also brings out the flavor of the honey. I have put the honey glaze as optional in the recipe.
Ingredients and substitutes
- Flour - Plain all-purpose flour works best for this cake. If you use self-raising flour, just omit ½ teaspoon baking powder in the recipe.
- Oil - Gives this cake that light and airy sponge texture.
- Sugar - I have used a combination of both white and brown sugar. The molasses in the brown sugar adds a lovely caramel-like flavor.
- Honey - Use good quality honey for this cake. I buy organic honey, especially for this cake.
- Spices - Cinnamon, ginger, and nutmeg are the basic spices used for this cake. But, I also love to add a dash of pumpkin spice.
- Liquid - Coffee or orange juice both work great for this cake. I love to use coffee with honey. I think they go wonderfully together.
Honey cake recipe
- Preheat the oven to 325°F / 165°C Gas Mark 3.
- Grease and flour a 12-cup bundt pan or 9 x 13 baking pan.
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg).
- In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute until light and fluffy. Then, gradually add the brown and white sugar. Once all the sugar is in, continue to whip until light and airy ribbon stage, about 3 minutes.
Pro tip - The best way to whip more volume into the eggs is to start with warm eggs and add the sugar gradually.
- Then, gradually, add the oil and lemon zest, followed by the honey. Next, add the brewed and cooled coffee and vanilla extract.
Pro tip - Do not overwhip at this time as we do not lose all the volume in our whipped eggs. - Finally, add the flour mixture.
Pro Tip - Don't add flour gradually, but rather quickly this will avoid lumps. Once all the flour is in, do not over-mix the batter.
- Pour batter into the prepared bundt pan. Tap the pan on the worktop a few times to remove air pockets.
- Bake for 40 to 45 minutes on the middle rack until a skewer inserted in the cake comes out clean.
- Cool in the baking pan for 10 minutes. Then, invert onto a cooling rack and cool completely.
Pro tip - Always cool cakes before you glaze or dust with powdered sugar. Otherwise, the powdered sugar will melt.
Dust or Glaze
- Powdered sugar - dusting the cake with powdered sugar is the easiest and pretties presentation.
Or, - Honey glaze - Combine melted butter with honey and warm coffee. Brush generously all over the cake.
Tips for Success
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Use good quality raw honey as it makes a huge difference in flavor.
- Make sure the spices are fresh. Spices kept for too long lose flavor.
- Use flavorless oil for cakes so it does not overpower the flavor in the cake.
- Grease and line bundt pans wells. Nothing is worst than having a delicious cake stuck in the bundt
- This cake can be kept at room temperature for 3 to 4 days. Make sure to wrap it well in plastic so it does not dry out.
- You can even freeze this cake in the freezer for up to a month. Thaw in the fridge overnight for best results.
- Other pans for baking this cake. You can bake this cake in a 9 x 13 honey sheet pan.
- Half this recipe to make a 6-inch honey bundt pan
- You can even divide the batter between 3 x 7-inch or 2 x 8-inch cake pans to make a honey layer cake
More similar cakes
How long will this cake keep?
This cake will keep for 2 days at room temperature, but also can be kept in the fridge for a week if well wrapped.
Can you freeze this cake?
Yes, this cake freezes well for up to a month. Make sure to wrap well in plastic wrap. Thaw it while still wrapped in the fridge overnight.
What other spice can I add to this cake?
You can add pumpkin spice or gingerbread spice.
Can I use butter instead of oil for this cake?
No, this cake has been tested with oil, so it's best to use oil for this recipe.
What other pans can I use for this cake?
- You can bake this cake in a 9 x 13 honey sheet pan.
- Half this recipe to make a 6-inch honey bundt pan
- You can even divide the batter between 3x7-inch or 2x 8-inch cake pans to make a honey layer cake.
Printable Recipe
Honey Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C Gas Mark 3
Difficulty: Easy
Calories: 501kcal
Adjust Servings Here: 9 servings
Description
This honey cake recipe has the most wonderful aroma ever! An oil-based, light, and airy cake made with warm spices, honey, and brewed coffee. Then, topped with a honey glaze this cake is simple, easy, and very impressive when made in a bundt pan
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 cups (375 g) All-purpose flour
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Ground ginger
- ¼ teaspoon Nutmeg (fresh grated)
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Eggs (large)
- ½ cup (100 g) White sugar
- ½ cup (100 g) Brown sugar
- ¾ cup (180 ml) Vegetable oil
- ¾ cup (180 ml) Honey
- 1 teaspoon Vanilla Extract
- 1 teaspoon Orange zest (or lemon zest)
- 1 cup (240 ml) Brewed coffee (or orange juice)
Honey glaze (optional)
- 4 tablespoon Honey
- 4 tablespoon Butter (melted)
- 4 tablespoon Coffee (warm brewed)
Instructions
- Preheat the oven at 325°F / 165°C Gas Mark 3
- Grease and flour a 12-cup bundt pan or 9 x 13 baking pan.
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and all spices (cinnamon, ginger, nutmeg).3 cups All-purpose flour, ½ teaspoon Cinnamon powder, ¼ teaspoon Ground ginger, ¼ teaspoon Nutmeg, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ¼ teaspoon Salt
- In the bowl of a stand mixer, with the whisk attachment, whip the eggs for a minute until light and fluffy. Then, gradually add the brown and white sugar. Once all the sugar is in, continue to whip until light and airy ribbon stage, about 3 minutes. Pro tip - the best way to whip more volume into the eggs is to start with warm eggs and add the sugar gradually.½ cup White sugar, 2 Eggs, ½ cup Brown sugar
- Then, gradually, add the oil and lemon zest, followed by the honey. Next, add the brewed and cooled coffee and vanilla extract.Pro tip - Do not overwhip at this time as we do not lose all the volume in our whipped eggs.¾ cup Honey, ¾ cup Vegetable oil, 1 teaspoon Vanilla Extract, 1 cup Brewed coffee, 1 teaspoon Orange zest
- Finally, add the flour mixture. Pro Tip - Don't add flour gradually, but rather quickly this will avoid lumps. Once all the flour is in, do not over mix the batter.
- Pour batter into the prepared bundt pan. Tap the pan on the worktop a few times to remove air pockets.
- Bake for 40 to 45 minutes on the middle rack until a skewer inserted in the cake comes out clean.
- Cool in the baking pan for 10 minutes. Then, invert onto a cooling rack and cool completely.Pro tip - always cool cakes before you glaze or dust with powdered sugar. Otherwise, the powdered sugar will melt.
Dust or Glaze
- Powdered sugar - dusting the cake with powdered sugar is the easiest and pretties presentation. OrHoney glaze - Combine melted butter with honey and warm coffee. Brush generously all over the cake.4 tablespoon Honey, 4 tablespoon Butter, 4 tablespoon Coffee
Recipe Notes & Tips
- Use fine-grain sugars when preparing cake batters so it dissolves easily.
- Use good quality raw honey as it makes a huge difference in flavor.
- Make sure the spices are fresh. Spices kept for too long lose flavor.
- Use flavorless oil for cakes so it does not overpower the flavor in the cake.
- Grease and line bundt pans wells. Nothing is worst than to have a delicious cake stuck in the bundt
- This cake can be kept at room temperature for 3 to 4 days. Make sure to wrap well in plastic so it does not dry out.
- You can even freeze this cake in the freezer for up to a month. Thaw in the fridge overnight for best results.
- Other pans for baking this cake.
- You can bake this cake in a 9 x 13 honey sheet pan.
- Half this recipe to make a 6-inch honey bundt pan
- You can even divide the batter between 3 x 7-inch or 2 x 8-inch cake pans to make a honey layer cake.
Nutrition Information
Calories: 501- kcalCarbohydrates: 79- gProtein: 6- gFat: 20- gSaturated Fat: 15- gCholesterol: 36- mgSodium: 155- mgPotassium: 186- mgFiber: 1- gSugar: 46- gVitamin A: 53- IUVitamin C: 1- mgCalcium: 61- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Sharon Fahey
can I use applesauce instead of oil?
Veena Azmanov
Sharon I have not tested it with apple sauce instead of oil. So, I'm not sure about the outcome.
Felicia
Currently baking and it smells delicious! The only minor complaint is that your directions do not indicate when to add zest.
Thx
Annie
Have not tried This recipe yet but judging by the looks of it and the good ratings I’m so excited to start it! I’ve always wanted to find a really good honey cake recipe and I think this is going to be the one. I was thinking of baking several of them in my mini Bundt pans. Do you think that would affect the cook time? I would be putting the batter in four mini pans and baking them all at once.
Veena Azmanov
Yes, Annie. Smaller pans will bake quicker than larger pans. So you probably should look at them around 20 minutes or so. Let me kmow how they were
Sarita
Have been looking for a good honey cake recipe for yrs...finally got one...I have manuka honey which is thick...is this ok or I have to buy the pouring type...thanks
Veena Azmanov
Sarita, thick honey should be ok. Let me know how you enjoyed this cake.
Sarita
Thank you for your quick response. I made the cake on saturday, my sons birthday. wanted to make something different. it was awesome. my husband said it is the best cake hes ever had. Just some queries - for brewed coffee, I used 1 tbsp granules to 1 cup water?. Line 6 says add half of the honey. what happens to the other half?(is it used in the glaze, which is optional). do u used a fan oven. I am looking to try the challah bread. the classic and traditional recipes are similar. any one u recommend. thanks I have printed the honey cake recipe:)
Veena Azmanov
Thank you, Sarita. I am so happy you enjoyed it. You got to use all the honey, please. Yes 1 tbsp coffee with water sounds correct.
I do not use a fan oven. If you do use a fan oven reduce oven temperature by 10%, The challah recipes are similar the braiding is different. All recipes work successfully.
meera khare
Awesome recipe..will definitely try ?
Can vegetable oil be replaced?
Veena Azmanov
This recipe works best with oil, Meera.
Vincent
Hi Veena, I'm really pleased with this recipe and I sure want to try it out but There are two things I'm not happy with on your page and after trying to suck it in for so long, I just felt I should voice it out now. First, why haven't you made your videos such that one can easily save them (download) to the device from your page so that one can easily refer to them whenever you're ready to tryout the recipe. Further more, I know that it is not all your recipes that come with videos so, I think that the "Jump to Video" toggle shouldn't be included in such posts that do not have videos included. Secondly, I was surprised not to see the description images of this recipe included in the print content. I think it would be best if the content of the print feature also includes along with it the annotated images that were used in your post. Thanks for your understanding.
Veena Azmanov
I am happy you are pleased with my recipes, Vincent. Thank you for the feedback.
Also, I am happy to answer any questions you may have. To answer your concerns.
1. The jump to recipe link on the top of the page will only appear when a recipe has a video. So if there is no video on the page that link will not be there. If you click on the link it will take you directly to the video.
The new recipe card format has a designated space for the recipe video so all new recipes have the videos in the recipe card. The former recipes will have the video in the post where it says Step by Step instructions. As time goes by I plan to have them all in their designated place in the recipe card.
2. Yes, the videos cannot be downloaded as they are just embedded from another server. Sorry, you find this inconvenient. You can bookmark the page for future reference and then use the jump to video link to watch the video whenever you are making the recipe.
3. Our reader feedback shows that most readers prefer the recipe card to have only the recipe ingredients, instructions, and notes without any images. They do not want the images in their printout. It creates big files and printing with images is not something they appreciate.
I hope I have answered your questions. Please feel free to ask again if you have any more questions.
Have a lovely day.
Vincent
Uhmmm... ? Thanks for the extensive explanation. I will try to bear with the situation. Keep up the good work. ?
Veena Azmanov
Thank you, Vincent