Introduction

This honey cake recipe is a simple and delicious way to enjoy a moist, sweet dessert with warm flavors. Made with pantry staples and a touch of orange juice, it offers a lovely balance of honey’s natural sweetness and subtle spice. Perfect for any occasion, this cake will quickly become a favorite.

A round cake with one thick layer, golden brown on the side and light yellow on top, sitting on a white plate with powdered sugar dusted around the edges. Honey syrup is drizzled over the top center, dripping down the side, with several whole almonds placed on top near the syrup. The texture of the cake looks soft and spongy, and the surface is slightly cracked. The background is a white marbled texture with a white cup of dark tea and a jar of honey blurred softly in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
1 cup honey (wildflower or clover recommended)
¾ cup vegetable oil (or melted butter for a richer taste)
3 large eggs
1 cup fresh orange juice
1 teaspoon vanilla extract
Optional add-ins: ½ cup chopped walnuts or almonds
Optional add-ins: ¼ cup raisins
Optional add-ins: 1 tablespoon grated orange zest

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan or two 9-inch round cake pans and line them with parchment paper.
Step 2: In a large mixing bowl, whisk together the honey, oil, eggs, and vanilla extract until smooth. Stir in the orange juice and mix well.
Step 3: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Slowly fold the dry mixture into the wet ingredients, stirring gently until just combined. If using nuts or raisins, fold them in last.
Step 5: Pour the batter evenly into the prepared pan(s). Bake for 40-45 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
Step 6: Allow the cake to rest in the pan for about 10 minutes, then carefully remove it and let it cool completely on a wire rack.

Tips & Variations

Choose quality honey such as wildflower or clover to enhance the flavor.
Avoid overmixing the batter to keep the cake tender and light.
Watch the baking time closely to prevent the honey from caramelizing too much, which can make the cake dense.
Cover the cake lightly with a clean towel after baking to retain moisture and softness.
Add chopped nuts, raisins, or orange zest for texture and extra flavor.

Storage

Store the honey cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave or oven to restore moisture before serving.

How to Serve

A round cake sits on a white plate, having two visible layers: a thicker, light brown spongy bottom layer with a soft texture, and a lighter yellowish top layer dusted with white powdered sugar. Golden honey syrup is dripping over the cake edges, pooling slightly on the plate. Whole almonds are scattered on top of the cake. The plate is placed on a white marbled surface, with a cup of tea in a white cup and saucer blurred in the background, and a jar of honey off to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the vegetable oil with another fat?

Yes, melted butter can be used instead of vegetable oil for a richer flavor and slightly denser texture.

Is it necessary to use fresh orange juice?

Fresh orange juice adds brightness and subtle acidity, but bottled juice can be used if needed. Just avoid concentrates with added sugar for best results.