Honey Cake Recipe
There’s something undeniably heartwarming about the aroma of freshly baked Honey Cake wafting through the kitchen. This golden-hued treat is everything you crave in a classic comfort dessert: tender, buttery, and drenched with the heady sweetness of honey. Every bite delivers a soft, moist crumb and that cozy floral flavor of honey, rounded out with a subtle citrus twist and a delightful crunch of almonds. Whether you’re looking for an everyday indulgence or a dessert to share on special occasions, this Honey Cake shines with simple elegance and a depth of flavor that’s surprisingly easy to create at home.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t be fooled by the straightforward ingredient list—simple pantry staples come together here and each one plays a starring role! From rich butter for a melt-in-your-mouth crumb to vibrant honey for unmistakable character, every ingredient adds something essential to the taste, texture, or color of this special cake.
- Plain flour: The base of our Honey Cake, giving it structure while keeping the crumb delicate and light.
- Baking powder: Ensures the cake rises evenly for a soft, airy bite every time.
- Cooking salt (kosher salt): Just a half teaspoon brings out all the nuanced flavors and balances the sweetness.
- Unsalted butter: For that luscious, moist crumb and rich flavor—room temperature butter is key for easy creaming.
- Honey: The star of the show, lending unmistakable floral sweetness and a beautiful amber color.
- Large eggs: These bind our cake and give it that lovely softness; make sure they’re at room temperature for best results.
- Milk (preferably full-fat): Adds tenderness and a touch of richness; slightly warming it helps with incorporation.
- Orange zest (optional): Just a pinch dramatically lifts the honey flavor—the secret that takes this cake over the top.
- Almond flakes: Sprinkled on top for a lovely, toasty crunch that looks as good as it tastes.
- For the honey syrup: A blend of honey, water, and a splash of lemon juice transforms our cake into something extra special—moist, sticky, and irresistible.
- Topping options (for serving): Think vanilla ice cream, softly whipped cream, or an extra scattering of toasted almonds—each brings a new twist!
How to Make Honey Cake
Step 1: Prepare the Oven and Cake Pan
Start by preheating your oven to 180°C (350°F), or 160°C fan if using a convection oven. Butter and line a 20cm (8-inch) round cake pan or springform pan with baking paper, covering both the base and sides. This extra step ensures your Honey Cake releases with ease and retains its beautiful shape after baking.
Step 2: Combine the Dry Ingredients
In a small bowl, whisk together the plain flour, baking powder, and kosher salt. Properly combining these dry ingredients not only guarantees an even rise but also prevents those little pockets of flour or salt that nobody wants in their cake. Set this bowl aside for easy access in upcoming steps.
Step 3: Cream Butter and Honey
In a large mixing bowl, add the room temperature butter and honey. Using an electric handheld beater (on speed 7) or the whisk attachment of a stand mixer, cream together for about 3 minutes. Scrape down the sides halfway through to make sure every bit of butter is incorporated. You’re aiming for a smooth, fluffy mixture—this helps create a tender, airy crumb in your finished Honey Cake.
Step 4: Add Eggs and Flour Alternately
Now, it’s time to build the batter. Add one egg to the creamed butter and honey, then use a wooden spoon to mix for about 30 seconds. Don’t worry if it looks a bit curdled—this is normal! Next, add in about a quarter of your flour mixture and stir gently until the batter comes together. Repeat this process three more times: mix in an egg, then a portion of flour, until all eggs and dry ingredients are used up. This gradual blending keeps the batter from splitting and ensures an incredibly smooth Honey Cake base.
Step 5: Stir in Milk and Orange Zest
Pour in the warmed milk and sprinkle in the orange zest if you’re using it. Gently fold until the mixture is almost completely smooth. At this stage, your batter will feel thick but still soft. That’s exactly what you want—the consistency now guarantees a moist, springy Honey Cake later!
Step 6: Bake the Cake
Transfer the batter into your prepared pan and smooth the surface evenly using a spatula. Sprinkle the almond flakes generously across the top for that signature crunch. Bake for 45 minutes, or until a knife inserted into the center comes out clean. Your kitchen will smell absolutely divine at this point! Resist the urge to dive in immediately; patience pays off.
Step 7: Cool Before Soaking
Once the cake is out of the oven, let it cool in the pan for 30 minutes. This is an important step—giving the Honey Cake a rest prevents it from becoming too dense when we soak it with syrup in the next round.
Step 8: Prepare the Honey Syrup
While the cake cools, make the syrup. In a small saucepan, bring honey and water to a gentle boil over medium-low heat for about 5 minutes. Add in the lemon juice (if using) and continue boiling for another 2 minutes. Take off the heat and let the syrup cool for at least 10 minutes, so it thickens slightly and soaks in evenly.
Step 9: Soak the Cake with Syrup
Using a skewer, poke about 30 holes all over the surface of your cake, threading around the almond flakes. Pour a quarter of the warm honey syrup over the cake; once it’s absorbed, repeat this process in three more batches. Pausing between pours helps the syrup soak in beautifully, transforming the texture into something truly special. Let the cake rest for 15 minutes to finish absorbing all that sticky goodness.
Step 10: Serve and Enjoy
Remove the springform side if you used one, or serve straight from the pan for a more rustic look. Enjoy your Honey Cake warm—plain or with your choice of toppings. Every bite will deliver melt-in-your-mouth tenderness and honey-laced satisfaction!
How to Serve Honey Cake
Garnishes
A fresh slice of Honey Cake is a treat on its own, but a little garnish elevates it to dessert perfection. Try a scoop of creamy vanilla ice cream, a cloud of softly whipped cream, or an extra sprinkle of toasted almond flakes for a touch of crunch. For ultimate flair, a drizzle of additional honey right before serving never hurts!
Side Dishes
If you want to turn your Honey Cake into the centerpiece of a dessert spread, try pairing it with fresh seasonal fruit. Sliced oranges, poached pears, or a simple berry compote bring a refreshing contrast to its sweetness and make each serving feel extra thoughtful.
Creative Ways to Present
Don’t be afraid to have fun with presentation! Cut the cake into petite cubes and layer with whipped cream and berries for easy Honey Cake parfaits, or slice it thin and serve with coffee for a European café-style treat. Individual ramekins or mini-cakes also make for memorable portions, especially at brunches or afternoon teas.
Make Ahead and Storage
Storing Leftovers
Honey Cake actually improves in texture when made ahead, as the syrup has time to further deepen the flavor and moisten the crumb. Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge for up to five days. Just be sure to bring it to room temperature before serving to enjoy its softest crumb.
Freezing
You can absolutely freeze Honey Cake! Wrap the fully cooled and uncut cake tightly in plastic wrap, followed by a layer of foil, and freeze for up to two months. If you’ve already cut slices, wrap them individually for easy grab-and-go treats later. Thaw gently overnight in the fridge or on the counter before serving.
Reheating
To warm up leftovers, place a slice in the microwave on low for about 10–15 seconds, or heat in a low oven (around 150°C/300°F) covered loosely with foil for 5–8 minutes. Lightly heating the Honey Cake brings back its original softness and revives that gorgeous aroma.
FAQs
Can I use a different type of flour for Honey Cake?
While plain flour is ideal for its light texture, you can use cake flour for an even more delicate crumb. Whole wheat flour is possible but will give your Honey Cake a denser, heartier texture and a more rustic flavor profile.
What kind of honey works best in this recipe?
Choose a floral, mild honey for a more subtle cake, or a robust wildflower or orange blossom honey to really highlight the honey flavor. Avoid very bitter or heavily processed honeys, as they might overwhelm the other flavors in your Honey Cake.
Do I have to use the orange zest?
No, but I highly recommend it! Just a pinch of orange zest brightens the whole cake and amplifies the honey notes beautifully. If you’re not a fan, you can skip it or use lemon zest for a different, zippy twist.
Can I make this Honey Cake gluten-free?
Absolutely! Substitute your favorite one-to-one gluten-free flour blend for the plain flour, and check that your baking powder is gluten-free. The result might be a bit more delicate, but still deliciously moist and flavorful.
Is it possible to reduce the sugar content?
Since honey is the only sweetener here, you can try slightly reducing it, but keep in mind that both the flavor and the trademark moistness of Honey Cake come from that generous amount of honey. Cutting back too much may compromise the final texture and taste.
Final Thoughts
There’s a reason Honey Cake is a favorite in so many kitchens—it’s simple, stunning, and tastes like genuine home comfort. If you haven’t tried baking one yet, I can’t recommend it enough. Let your house fill with its irresistible aroma and share a slice (or two!) with your favorite people—you’ll be glad you did.
Print
Honey Cake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Honey Cake recipe is a delightful treat with a moist, tender crumb and a sweet, fragrant honey flavor. Topped with a honey syrup and almond flakes, it’s perfect for any occasion.
Ingredients
Honey Cake:
- 1 cup plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp cooking salt (kosher salt)
- 225g (1 cup) unsalted butter, at room temperature
- 2/3 cup honey
- 4 large eggs, at room temperature
- 3 tbsp milk, preferably full-fat, slightly warmed
- 1 pinch orange zest, optional
- 1/3 cup almond flakes
Honey Syrup:
- 2/3 cup honey
- 1/4 cup water
- 3/4 tsp lemon juice, recommended but optional
Topping options for serving:
- Vanilla ice cream
- Cream
- Lightly toasted almond flakes or slivered almonds
Instructions
- Preheat the oven to 180°C/350°F (160°C fan).
- Prepare cake pan: Butter and line a 20cm/8″ round pan or springform pan with baking paper (base and sides).
- Whisk Dry ingredients: Whisk together the flour, baking powder, and salt in a small bowl.
- Cream butter and honey: Cream the butter and honey until smooth and fluffy.
- Add eggs and flour: Add eggs and flour alternately until fully incorporated.
- Milk and zest: Stir in the milk and orange zest until smooth.
- Bake: Pour batter into the pan, sprinkle with almonds, and bake for 45 minutes.
- Cool: Cool cake in the pan for 30 minutes.
- Honey Syrup: Make the syrup, then poke holes in the cake and pour syrup over it.
- Serve: Serve warm with suggested toppings or plain.
Notes
- Make sure the butter and eggs are at room temperature for best results.
- Cooling the cake in the pan ensures it absorbs the syrup without becoming too dense.
- Feel free to customize the toppings to your preference.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Honey Cake, Dessert, Baking, Honey Syrup, Almonds
