This moist and sweet honey cake is an easy dessert you can make for any occasion. With glistening honey on top and a fluffy, moist crumb, it’s sure to impress!
Whenever my famous honey cake lands on the table, my family can’t help but immediately reach for a slice!
It’s incredibly moist, mouthwatering, and deliciously sweet. I also love how this honey cake recipe quickly and easily comes together thanks to honey (of course) and simple baking staples.
Both the kids and adults can’t help but indulge in the golden, honey-slathered slices! It’s also super popular during Passover.
Table of Contents
Why this recipe works
- Golden goodness. Get a load of that color! No one can resist a golden, glistening slice of honey cake.
- Perfect for honey lovers. If it wasn’t obvious enough, honey is the star of this recipe. It sweetens the cake, lends a captivating floral flavor, and gives every slice its irresistible shine.
- The easiest dessert. Cake recipes don’t get much easier than this. Mix the batter in one bowl, bake, and enjoy!
I love whipping together one-layer cakes for my family because they’re just so simple and easy! If you love them as much as we do, then you’ll surely get a kick out of this orange cake and almond flour cake as well.
You need a handful of baking staples to make this one-layer cake, plus the star of the show: honey! Here is what you’ll need:
- Honey. Any type of honey you like will be splendid in the cake, but I am partial to manuka honey.
- Eggs. Remember to use room-temperature eggs so the batter doesn’t separate and your cake bakes evenly.
- Vanilla extract. For flavor.
- Hot water. This thins the consistency of the cake batter and enhances the flavor.
- All purpose flour. Nothing fancy is needed here. All-purpose flour will do the trick!
- Light brown sugar. Use brown sugar for the softest, most tender, and richly flavored honey cake. Otherwise, you can use white sugar or coconut sugar instead.
- Oil. Neutral oil, like vegetable or canola oil, makes this cake moist and delectable.
- Baking powder and baking soda. To help the cake rise.
- Salt. A pinch of salt does wonders to make the rest of the flavors shine.
- Cinnamon. For a warm and comforting flavor.
Find the printable recipe with measurements below.
How to make a honey cake
Whip this easy cake together in only one bowl, then bake and enjoy! The process is THAT simple. Learn how it’s done step-by-step:
Step 1- Mix the wet ingredients: Mix the eggs, oil, vanilla, and some of the honey in a large bowl. Pour in the hot water and mix to combine.
Step 2- Add the dry ingredients: Next, add the flour, sugar, baking powder, baking soda, salt, and cinnamon to the bowl with the wet mix. Stir to combine.
Step 3- Bake: Pour the batter into a cake pan and bake until a toothpick inserted in the middle comes out clean.
Step 4- Decorate: Drizzle the rest of the honey over the cake when it comes out of the oven. Let it cool, then slice and enjoy!
Recipe tips and variations
Don’t overmix the batter. Remember to only fold the wet and dry ingredients together until no dry flour streaks remain. If you overmix the batter, your cake will turn out dense or gummy.
Did your honey crystalize? No problem! To make it runny again, place the honey container in a saucepan filled with a little bit of water, then gently heat over low heat.
Make an almond honey cake. Sliced almonds + honey = love. Feel free to fold them into the batter, press them into the top of the cake before baking, or sprinkle them on top as decoration (along with the honey drizzle).
More decoration ideas. Sprinkle crushed nuts, citrus zest, sliced bananas, or crystalized ginger on top of the honey-drizzled cake to make it that much more irresistible.
To store: If you’re planning on saving the cake for leftovers, do not drizzle the remaining honey on top. Instead, let the cake cool, then wrap it or the individual slices in plastic or store them in airtight containers. Store in the fridge for up to 5 days.
To freeze: The cake or slices (without the honey on top) can also be frozen for up to 3 months. Wrap the leftovers in a layer of plastic or aluminum foil to prevent freezer burn.
More simple cake recipes to try
Frequently asked questions
Any kind you like! Keep in mind that the type of honey you use will affect the flavor and aroma of the cake. Both clover and wildflower honey are great choices for baking because their mild and sweet flavor complements the cake rather than overwhelms the other flavors.
For sure. Simply double the recipe and bake the batter in two 8-inch cake pans. Make a honey buttercream frosting or use any cream cheese frosting of choice.
If you swap out the all-purpose flour for a gluten-free blend (that contains xanthan gum), this recipe is suitable for celiacs.
I haven’t tested it without eggs but you can experiment with an egg substitute and see. Because of the delicate structure of the cake, a pre-formulated egg replacer would be the best option (as opposed to a mashed banana or yogurt).
Yes! This recipe makes enough batter for a round 9-inch cake pan and a standard loaf pan. Keep in mind that the baking times will vary depending on the pan you use, so keep a close eye on the cake while it bakes in the oven.
- Preheat an oven to 180C/350F and grease an 8-inch round cake pan.
- In a large mixing bowl, whisk 1/2 cup of the honey, oil, vanilla extract, and eggs. Add the hot water and whisk until combined.
- Add the dry ingredients and mix until fully incorporated.
- Pour the batter into the greased pan and bake for 28-30 minutes or until a toothpick comes out clean from the center.
- Remove the cake from the oven and drizzle the remaining honey over the top.
- Let the cake cool completely before slicing and serving.
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