Love baking with honey? Try my baklava cheesecake, tanghulu, almond flour blueberry muffins, and flourless muffins next. Whenever my famous honey cake lands on the table, my family can’t help but immediately reach for a slice! It’s been a childhood staple for me (my culture’s version of the standard yellow cake) and brings back so many memories whenever I indulge in a slice. It’s also super popular during Passover and Rosh Hashanah.
Why I love this recipe
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 honey flavor, and gives every slice its irresistible shine and taste. The easiest dessert. Other honey cake recipes call for multiple steps and ingredients but not my one. Mix the batter in one bowl, bake, and enjoy! Versatile. I like to bake this as a pairing for coffee, but it works well as a post-dinner treat or sneaky breakfast, too.
Ingredients needed
Honey. Any type of honey you like will be splendid in the cake, but I am partial to manuka honey or wildflower 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. Ground cinnamon. For a warm and comforting flavor.
How to make a honey cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
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. Bake in a loaf pan to make a honey loaf cake. Make an almond honey cake. Sliced almonds + honey = love. Feel free to whip them into the batter, press them on top of the cake before baking, or sprinkle them on top as decoration (along with the honey drizzle). Add other spices and flavor boosters, like orange zest, lemon juice, orange juice, cardamom and cloves.
Storage instructions
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.
Frequently asked questions
More simple cakes to try
Snickerdoodle cake Opera cake Petit fours Walnut Cake Pumpkin Cake Or any of my cake recipes
Originally published October 2023, updated and republished October 2024
