Honey Cake

My 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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 240kcal

Author Arman Liew

Ingredients

3/4 cup honey divided
2 large eggs
1/2 cup vegetable oil or any neutral flavored oil
1 teaspoon vanilla extract
1/2 cup hot water
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Instructions

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 flour, light brown sugar, baking powder, baking soda, salt, and cinnamon, 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.

Video

Notes

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.

Nutrition