Name: Orange Ginger Honey Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground ginger; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup honey; 1/2 cup brown sugar; 2 large eggs; 1/4 cup orange juice (freshly squeezed); 1 tbsp orange zest; 1/2 cup plain Greek yogurt or sour cream; Optional: powdered sugar for dusting

Moist and fragrant, these mini Orange Ginger Honey Cakes are infused with the zesty brightness of orange, the warmth of ground ginger, and the natural sweetness of honey. Each bite is soft, tender, and bursting with flavor—perfect for tea time, a cozy autumn afternoon, or dressing up the dessert table for the holidays.

Why You’ll Love This Recipe

I love how this recipe brings together citrus and spice in the most comforting way. The honey adds a deep, mellow sweetness, while the orange zest and juice keep everything fresh and lively. These little cakes are easy to make, don’t require any fancy equipment, and come out looking like they belong in a bakery window. I also appreciate how versatile they are—great on their own or with a light dusting of powdered sugar, and just the right size for sharing.

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 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground ginger

1/4 tsp salt

1/2 cup unsalted butter, softened

1/2 cup honey

2 large eggs

1/2 cup brown sugar

1/4 cup orange juice (freshly squeezed)

1 tbsp orange zest

1/2 cup plain Greek yogurt or sour cream

Optional: powdered sugar for dusting

Directions

I preheat the oven to 350°F (175°C) and grease a muffin tin or mini bundt pan.

In a medium bowl, I whisk together the flour, baking powder, baking soda, ginger, and salt.

In a larger bowl, I cream the softened butter with the honey and brown sugar until the mixture is light and fluffy.

I beat in the eggs one at a time, then stir in the orange juice, zest, and Greek yogurt (or sour cream) until everything is fully combined.

I gradually add the dry ingredients to the wet mixture, stirring just until incorporated—being careful not to overmix.

Then I spoon the batter into the prepared pan, filling each cavity about two-thirds full.

I bake the cakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

After letting the cakes cool in the pan for about 5 minutes, I transfer them to a wire rack to cool completely.

Once they’re cool, I like to give them a light dusting of powdered sugar before serving.

Servings and timing

This recipe makes 12 mini cakes.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: 210 kcal per serving

Variations

I sometimes swap the Greek yogurt for sour cream when I want a slightly tangier flavor.

If I’m feeling festive, I add a pinch of cinnamon or nutmeg for more depth.

For a citrus twist, I’ve also made this using lemon juice and zest instead of orange.

When I want a glaze instead of powdered sugar, I mix a quick icing with orange juice and powdered sugar and drizzle it over the top.

Storage/Reheating

I store leftover cakes in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze for up to 2 months. To reheat, I let them come to room temperature or warm them briefly in the microwave for about 10–15 seconds.

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FAQs

How do I keep the cakes from sticking to the pan?

I make sure to grease the pan well, especially if I’m using a mini bundt pan. Sometimes I even dust with a bit of flour after greasing to be extra safe.

Can I make these cakes ahead of time?

Yes, I often bake them a day in advance. I just let them cool completely, then store them in an airtight container. They taste even better the next day as the flavors develop.

What’s the best way to zest the orange?

I use a microplane or fine grater to zest only the bright orange part of the peel—avoiding the bitter white pith underneath.

Can I use a different type of flour?

I stick with all-purpose flour for the best texture. Whole wheat flour can work, but it will make the cakes denser. A 1:1 gluten-free baking blend might work as a substitute, though I haven’t tested it myself.

Is there a dairy-free version of this recipe?

Yes, I can substitute the butter with a dairy-free alternative and use a plant-based yogurt. The texture may vary slightly, but the flavor still shines through.

Conclusion

These Orange Ginger Honey Cakes are the kind of treat I keep coming back to—simple to make, delightfully fragrant, and always a crowd-pleaser. Whether I’m baking for the holidays or just want something cozy for afternoon tea, these mini cakes deliver every time.

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