Moist, sweet, and warmly spiced, this Easy Honey Cake is a cozy dessert that brings a comforting touch to any day. Made with pantry staples and no need for a mixer, it’s a quick one-bowl recipe that fills the kitchen with the rich aroma of cinnamon, cloves, and honey. Perfect for the New Year, fall baking, or simply when I want a slice of something soft and nostalgic.
Why You’ll Love This Recipe
I love how effortlessly this cake comes together—just one bowl and minimal cleanup. It’s moist, flavorful, and has the perfect balance of sweetness and spice. Whether I serve it warm with tea or dress it up with a drizzle of honey, it always delivers. The use of brewed black tea or orange juice gives it a unique twist, keeping it incredibly tender. And since it doesn’t use butter, it stays light and soft for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves (optional)
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup honey
1/4 cup neutral oil (like vegetable or sunflower)
1/2 cup brewed black tea (cooled) or orange juice
1 teaspoon vanilla extract
Directions
I start by preheating the oven to 350°F (175°C). Then I lightly grease an 8-inch round or loaf pan and line it with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, I beat the eggs, then whisk in the sugar, honey, oil, tea (or orange juice), and vanilla extract until smooth.
I pour the wet mixture into the dry ingredients and stir gently until just combined—avoiding overmixing helps keep the cake tender.
I transfer the batter into the prepared pan and smooth the top.
Then I bake it for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Once baked, I let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely.
For serving, I sometimes dust it with powdered sugar or drizzle more honey on top.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories per serving: 220 kcal
Variations
I sometimes swap out the black tea for strong coffee to deepen the flavor.
For a citrusy twist, I add some orange zest when using orange juice.
I like to fold in a handful of chopped walnuts or raisins for extra texture.
To make it dairy-free and parve-friendly, I use oil and skip any dairy-based toppings.
During the holidays, I serve it with a scoop of cinnamon whipped cream or a drizzle of tahini.
Storage/Reheating
I store leftover honey cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. It also freezes beautifully—wrapped tightly in plastic and foil, it keeps well for up to 2 months. To reheat, I warm individual slices in the microwave for about 10–15 seconds or let them come to room temperature naturally.
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FAQs
How do I keep honey cake from drying out?
I make sure not to overbake it and always store it properly in an airtight container. The oil and honey also help keep it naturally moist.
Can I make this honey cake ahead of time?
Yes, I often bake it a day in advance. The flavors deepen overnight, making it even more delicious the next day.
Can I use whole wheat flour instead of all-purpose?
I’ve tried swapping half the flour with whole wheat, and it works well. The cake gets a bit denser but still tastes great.
What’s the best type of honey to use?
I prefer using a mild, floral honey so it doesn’t overpower the spices. Clover or wildflower honey are my go-tos.
Can I make this recipe without eggs?
Yes, I’ve had success using flax eggs or applesauce as an egg substitute, though the texture is slightly more dense.
Conclusion
This Easy Honey Cake is the kind of recipe I turn to when I need something simple, soul-warming, and full of flavor. With minimal ingredients and no fancy tools, it’s ideal for busy days or special occasions alike. Whether it’s for a quiet afternoon treat, this cake always feels like home in every bite.
📖 Recipe:
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Easy Honey Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Moist, sweet, and warmly spiced, this Easy Honey Cake is a cozy one-bowl dessert made with pantry staples. Infused with cinnamon, cloves, and honey, it’s perfect for the New Year or any time you crave a nostalgic, tender cake.
Ingredients
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup honey
1/4 cup neutral oil (like vegetable or sunflower)
1/2 cup brewed black tea (cooled) or orange juice
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round or loaf pan and line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, beat the eggs, then whisk in the sugar, honey, oil, tea (or orange juice), and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle more honey on top before serving.
Notes
Use strong brewed black tea or orange juice for added moisture and flavor.
For a deeper flavor, swap black tea with strong coffee.
Fold in chopped walnuts or raisins for texture.
To keep it dairy-free, use oil and avoid dairy toppings.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezes well for up to 2 months when wrapped tightly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
