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Honey Cake

Honey Cake is a classic dessert that combines the sweetness of honey with warm spices, creating a comforting flavor profile perfect for gatherings and special occasions.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Jewish
Keyword: Easy, Traditional
Servings: 12 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • Baking Pan
  • Whisk
  • Spatula

Ingredients

Dry Ingredients

  • 3 cups All-purpose flour Provides structure and support.
  • 1 tablespoon Baking powder Leavening agent for rising.
  • 1 teaspoon Baking soda Works with baking powder for optimal rising.
  • 1 teaspoon Ground cinnamon Adds warmth and depth.
  • 1/2 teaspoon Ground ginger Introduces subtle warmth.
  • 1/2 teaspoon Ground nutmeg Enhances aromatic quality.
  • 1/2 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1 cup Honey Main flavor component.
  • 1 cup Granulated sugar Adds sweetness and aids caramelization.
  • 1/2 cup Vegetable oil Keeps the cake moist.
  • 4 large Eggs Binding agent for the batter.
  • 1 cup Brewed coffee Enhances the flavor of honey.
  • 1 teaspoon Vanilla extract Rounds out the sweetness.
  • Optional Zest of one lemon or orange Adds brightness to the flavor.

Instructions

  • Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with oil or butter and lining the bottom with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined.
  • In another bowl, combine the honey, granulated sugar, and vegetable oil. Blend until smooth and slightly thickened.
  • Add the eggs, one at a time, mixing well after each addition.
  • Stir in the brewed coffee and vanilla extract. If using citrus zest, add it now.
  • Gradually add the dry ingredients to the wet mixture, folding gently. Do not overmix.
  • Pour the batter into the prepared baking pan and smooth the top.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  • Dust with powdered sugar or serve plain. Store in an airtight container for several days.

Notes

Ensure all ingredients are at room temperature for better blending. This cake can be made ahead of time and stored properly.