Easy Honey Cake Recipe
Honey cake truly is the perfect dessert for every occasion. Its rich and moist texture, unique flavor profile, and versatility make it a crowd-pleaser like no other. Not only is it the best recipe you’ll come across, but it also holds symbolic significance, particularly for Rosh Hashanah.
There’s something special about honey cake—it’s simple, comforting, and full of warm, rich flavor. But when baked in a Bundt pan, it becomes something even more beautiful and irresistible. The golden crust, the soft, moist crumb, and that deep honey flavor with warm spices make this cake feel like pure home-baked goodness.
I’ve made honey cake in different shapes over the years, but the Bundt version is my favorite. It looks elegant on its own, and with a light drizzle of honey or a dusting of powdered sugar, it’s ready to serve—no fancy decorations needed.
The best part? It gets even better the next day. Honey naturally keeps the cake moist, so by the time you slice into it, the flavors have deepened, making it even more rich and delicious. Perfect for holidays, especially Rosh hashana which is the Jewish New Year, tea time, or just because—this cake is one I always come back to, and once you try it, you will too! ??
Why make this honey cake?
- The sweet, aromatic essence of honey complements the cake’s moist, rich texture. Unlike other desserts, honey cake has a unique flavor profile that is both comforting and indulgent.
- Moreover, this honey cake recipe is not only delicious but also incredibly versatile. Whether you are celebrating a birthday, a holiday, or simply enjoying a slice on a lazy Sunday afternoon, this cake fits the bill.
- But what truly sets this honey cake recipe apart is its ability to hold a deeper meaning.
Ingredients and substitutes
- Known for its natural sweetness and distinctive flavor, honey adds a rich and indulgent taste to the cake. When choosing honey for your recipe, opt for high-quality varieties such as wildflower or clover honey to enhance the overall taste.
- The combination of white and brown sugar helps balance the flavor and texture. The white sugar gives structure and lightness, while the brown sugar adds moisture and depth.
- While the recipe typically calls for vegetable oil, you can experiment with different types of oil to add depth to the cake’s flavor.
- The recipe usually calls for all-purpose flour, but keep in mind that using alternative flours may slightly alter the texture, so be prepared for a slightly denser or nuttier cake.
- For those who prefer a touch of spice in their honey cake, cinnamon is a popular addition. However, you can add pumpkin spice or gingerbread spice.
- Coffee or orange juice both work great for this cake. I love to use coffee with honey. They go wonderfully together.
Step-by-step: 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 sheet 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.
- 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.
Honey Cake Recipe
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
Ingredients
- 3 cups (375 g) All-purpose flour
- ½ tsp Cinnamon powder
- ¼ tsp Ground ginger
- ¼ tsp Nutmeg fresh grated
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp 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 tsp Vanilla Extract
- 1 tsp Orange zest or lemon zest
- 1 cup (240 ml) Brewed coffee or orange juice
- 4 tbsp Honey
- 4 tbsp Butter melted
- 4 tbsp Coffee warm brewed
Method
- 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 tsp Cinnamon powder, ¼ tsp Ground ginger, ¼ tsp Nutmeg, 1 ½ tsp Baking Powder, ½ tsp Baking Soda, ¼ tsp 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 tsp Vanilla Extract, 1 cup Brewed coffee, 1 tsp 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.
- 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 tbsp Honey, 4 tbsp Butter, 4 tbsp Coffee
Notes
- Use a neutral oil like canola or sunflower for best flavor.
- Do not omit the white sugar completely — it helps with structure and texture.
- You can reduce the white sugar slightly if you prefer less sweetness.
- This cake can be baked in different pans:
- 9×13-inch sheet pan
- 6-inch bundt (half recipe)
- 2×8-inch or 3×7-inch pans for a layer cake
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Measure accurately – Baking is precise, so even small changes can affect texture and sweetness.
- Don’t overmix – Mix just until combined to keep the cake soft and tender.
- Preheat the oven – Make sure your oven is fully heated before baking.
- Check doneness early – A toothpick should come out clean or with a few moist crumbs.
- Cool completely – Let the cake cool before slicing or glazing to prevent it from becoming soggy.
What Is the Difference Between Honey Cake and Medovik?
Honey cake and Medovik are very different desserts, even though both use honey.
This recipe is a simple, single-layer honey cake—soft, moist, and lightly spiced, often made for Rosh Hashanah.
Medovik is a Russian layered cake made with multiple thin layers and a creamy filling. It’s richer and more time-consuming to make.
In short
- Honey cake = soft, simple, one layer
- Medovik = layered, creamy, more elaborate
Frequently asked questions
This cake will keep for 2 days at room temperature, but also can be kept in the fridge for a week if well wrapped.
Honey cakes have a good shelf life, thanks to the natural preservatives found in honey. When stored properly at room temperature in an airtight container, a honey cake can stay fresh for up to a week. If you want to extend its freshness, you can refrigerate the cake for an additional few days. Just be sure to wrap it tightly to prevent it from drying out.
During the Jewish holiday of Rosh Hashanah, honey cake takes on a symbolic significance as a representation of hope, blessings, and a sweet year ahead. By incorporating this timeless recipe into your celebrations, you not only indulge in a delicious dessert but also honor tradition and embrace the deeper meaning behind it.
Absolutely! Honey cakes freeze exceptionally well, making them a convenient dessert option for busy schedules or future occasions. To freeze a honey cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. When properly stored, a honey cake can be kept in the freezer for up to three months. To thaw, simply transfer the wrapped cake to the refrigerator and let it defrost overnight.
You can add pumpkin spice or gingerbread spice.
– 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.
Hi Veena,
thank you for the recipe. I usually enjoy honey cakes but I make layered ones with whipped cream. I want to try this one as it looks a lot simpler.
My question is about oil. Which vegetable oil? Any? Could I use nut oil? Like walnut or macadamia?
I also want to reduce sugar content, I feel it will be too sweet for my taste. I’ll leave the brown sugar but want to omit the white one. It is essential to have that much sugar?
Hi Shireen,
Thank you so much — I’m glad you’re going to give this one a try 😊
For the oil, you can use any neutral vegetable oil like canola, sunflower, or light olive oil. I wouldn’t recommend nut oils like walnut or macadamia here, as their flavor can be quite strong and may overpower the honey and spices in the cake.
As for the sugar, you can reduce it slightly, but I wouldn’t leave out the white sugar completely. The combination of white and brown sugar helps balance the flavor and texture. The white sugar gives structure and lightness, while the brown sugar adds moisture and depth. If you prefer it less sweet, you can reduce the white sugar by about 25–30%, but I wouldn’t omit it entirely.
Let me know how it turns out for you!
— Veena 😊
Thank you for a quick reply, Veena ☺️
I’ll try and let you know how it turned out. I love Medovik but it’s very time consuming to make it. This honey cake might be an easier “lighter” alternative 😉
followed the recipe to the gram Great texture and aroma while baking but the flavors were muddled by the coffee . I used super flavorful honey from my own hive and could barely detect it . Thought this would shine with honey and spice .Dissapointed.
You can use less coffee and substitute the rest with water. Thanks for the feedback
Loved the texture of this cake. Very moist! The glaze makes it!! The taste is very pleasing. No one ingredient overpowers any of the others. Served it to my family for the holiday. Everyone cleaned their plates!! A big success!! Its a keeper!!
Thank you Judy.
Wow! This cake is amazing thank you for this recipe!
I left out the orange zest and nutmeg because I didn’t have any and the ginger bc I’m not a ginger fan and it still came out perfect. I topped it with a plain vanilla glaze and it’s delicious. Perfect for rosh hashana
Thank you for the lovely feedback, Racheli