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Honey Cake Recipe

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This classic honey cake is wonderfully moist, perfectly spiced, and tastes even better the next day. With warm notes of cinnamon, ginger, and honey, it’s the perfect dessert for fall gatherings, holiday celebrations, or anytime you want something special.

Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Wet Ingredients:

  • 3/4 cup honey (preferably mild-flavored)
  • 3/4 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee, cooled to room temperature
  • 1/4 cup fresh orange juice (optional but recommended)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. You can also grease and flour the pan instead.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and allspice until well combined. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the honey and sugar until well blended. The mixture will be thick. Add the vegetable oil and whisk vigorously for about 1 minute until smooth and slightly lightened in color.
  4. Add Eggs: Add the eggs one at a time, whisking well after each addition. The mixture should look glossy and well combined. Stir in the vanilla extract.
  5. Alternate Adding Liquids and Dry Ingredients: Add about one-third of the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Pour in half of the coffee and stir until incorporated. Continue alternating, ending with the dry ingredients. If using orange juice, add it with the last addition of coffee.
  6. Stir Until Just Combined: Mix until you no longer see dry flour streaks, but be careful not to overmix. The batter will be quite thin – this is normal! A slightly lumpy batter is better than an overmixed one.
  7. Bake: Pour the batter into your prepared pan. Tap the pan gently on the counter a few times to release any large air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  8. Cool Completely: Let the cake cool in the pan for 15 minutes, then use the parchment paper overhang to lift it onto a cooling rack. Allow it to cool completely before slicing – this takes about 1-2 hours.
  9. Let it Rest (Important!): For the best flavor and texture, wrap the cooled cake tightly in plastic wrap and let it sit at room temperature for 24 hours before serving. This allows the flavors to develop and the crumb to become even more tender.

Notes

  • The cake batter will be thin and pourable – this is correct! It creates the moist texture.
  • Don’t skip the coffee – it enhances the honey and spice flavors without making the cake taste like coffee.
  • This cake actually tastes better on day 2 and 3, so plan to bake it ahead if possible.
  • If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
  • Room temperature eggs incorporate more easily and create better texture.

Nutrition

Find it online: https://focialy.com/honey-cake-recipe/