This honey cake is a luscious, naturally sweet dessert that bursts with rich honey flavor while remaining light and tender.
Made without refined sugar, it combines wholesome ingredients like eggs, butter, and a touch of milk to deliver good fats and moderate protein.
Quick to prepare and perfect for everyday baking, it’s ideal as a satisfying dessert, a cozy snack, or a show-stopping treat for gatherings.
Honey Cake
Equipment
- 1 × 20 cm (8-inch) round cake pan or springform pan
- 1 × Mixing bowl
- 1 × Small bowl
- 1 × Whisk or handheld/stand mixer
- 1 × Wooden spoon
- 1 × Skewer for poking syrup
- 1 × Saucepan for honey syrup
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 1 cup plain flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 225 g 1 cup unsalted butter, room temperature
- ⅔ cup honey
- 4 large eggs room temperature
- 3 tbsp full-fat milk slightly warmed
- 1 pinch orange zest optional
- ⅓ cup almond flakes
For the Honey Syrup:
- ⅔ cup honey
- ¼ cup water
- ¾ tsp lemon juice optional
Optional Toppings:
- Vanilla ice cream
- Whipped cream
- Lightly toasted almond flakes or slivered almonds
Instructions
- Preheat and Prepare Pan: Start by preheating your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Proper preheating ensures even baking and a tender crumb. While the oven warms, prepare a 20 cm (8-inch) round cake pan or a springform pan. Grease the base and sides with butter, then line the bottom and sides with baking paper. This prevents sticking and makes it easier to remove the cake later.
- Combine Dry Ingredients: In a small bowl, whisk together 1 cup of plain flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of kosher salt. Mixing the dry ingredients thoroughly ensures even rising and prevents clumps of baking powder or salt in the cake. Set this mixture aside for later.
- Cream Butter and Honey: In a separate large mixing bowl, place 225 g (1 cup) of room-temperature unsalted butter and ⅔ cup honey. Using a hand mixer or stand mixer with the whisk attachment, beat the butter and honey together for about 3 minutes. Scrape down the sides of the bowl halfway through to ensure even mixing. The mixture should become smooth, light, and fluffy, with a slightly glossy texture. Properly creamed butter and honey create a tender and airy cake structure.
- Incorporate Eggs Gradually: Add the 4 large, room-temperature eggs one at a time. After adding each egg, mix gently with a wooden spoon for 30 seconds until mostly incorporated. The batter may look slightly curdled at this stage, which is normal. After each egg, fold in about one-quarter of the dry flour mixture. Repeat this process until all eggs and flour have been added. This gradual incorporation helps maintain a light texture and prevents the batter from splitting.
- Add Milk and Flavor: Stir in 3 tablespoons of slightly warmed full-fat milk and a pinch of orange zest if desired. The milk softens the batter, making it easier to pour, while the orange zest subtly enhances the natural honey flavor. Mix gently until the batter is mostly smooth. The consistency should be thick but soft enough to spread evenly in the pan.
- Transfer Batter and Add Almonds: Scrape the batter into the prepared cake pan and smooth the surface with a spatula. Sprinkle ⅓ cup of almond flakes evenly across the top. The almonds will toast slightly during baking, adding texture and a nutty aroma.
- Bake the Cake: Place the cake in the preheated oven and bake for 45 minutes. To check for doneness, insert a skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Avoid opening the oven too often, as sudden temperature changes can cause the cake to sink.
- Cool Before Soaking: Once baked, remove the cake from the oven and allow it to cool in the pan for 30 minutes. Cooling in the pan prevents the cake from breaking apart and ensures it maintains a tender, moist texture. Do not skip this step, as hot cake directly soaked in syrup may become overly dense.
- Prepare Honey Syrup: While the cake cools, make the honey syrup. In a small saucepan, combine ⅔ cup honey and ¼ cup water. Bring to a gentle boil over medium-low heat for 5 minutes. Add ¾ teaspoon lemon juice, if using, and continue to boil for another 2 minutes. Remove from heat and allow the syrup to cool slightly for 10 minutes. This warm syrup will soak evenly into the cake, enhancing flavor and moisture.
- Poke Cake and Apply Syrup: Using a skewer or fork, poke approximately 30 small holes evenly across the cake’s surface between the almond flakes. Slowly pour ¼ of the warm honey syrup over the top, allowing it to seep into the holes. Wait a few minutes for the syrup to absorb, then repeat this process three more times until all syrup is used. Finally, let the cake sit for 15 minutes to fully soak and develop a moist, pudding-like texture.
- Serve the Honey Cake: Carefully remove the springform pan sides or leave the cake in the pan for rustic serving. Optionally, add toppings such as lightly toasted almond flakes, a scoop of vanilla ice cream, or fresh whipped cream. Serve the cake warm to enjoy the rich, aromatic honey flavor and soft, moist crumb. This cake is perfect for a cozy dessert, afternoon tea, or festive occasion.
Notes
- Flour Choice Matters: Use plain all-purpose flour for the best texture. Self-raising flour can be substituted, but the cake may dome more; gently press down after baking to prevent syrup runoff. Avoid cake flour as it can create a sponge that’s too soft and may collapse when soaked.
- Butter Temperature: Keep butter at room temperature, around 18°C (64°F). Too soft or melted butter will make the cake greasy and affect rise. If your kitchen is warm, briefly chill the butter before creaming.
- Egg Preparation: Use large eggs (50–55 g each) at room temperature for smooth incorporation. If eggs are cold, warm them in slightly warm water for 5 minutes before use.
- Syrup Soaking: Allow the cake to cool for at least 30 minutes before soaking. Pour syrup gradually to ensure even absorption without oversaturating the cake.
- Serving Tip: Serve warm for a soft, pudding-like texture. Leftovers can be refrigerated for up to four days; reheat slightly to restore softness.
Chef’s Secrets for Perfect Cake
Achieving a moist, flavorful honey cake relies on attention to detail.
Creaming butter and honey thoroughly introduces air, giving the cake a light texture.
Gradual egg incorporation prevents curdling and ensures a smooth batter.
Slightly warming the milk enhances mixing without deflating the mixture.
The honey syrup should be warm but not boiling when poured, allowing it to absorb evenly while preserving the cake’s structure.
A pinch of orange zest amplifies the honey’s natural sweetness and adds depth to the flavor, creating a sophisticated yet comforting dessert.
Toasted almond flakes on top provide an aromatic crunch and elevate the presentation.
Serving Suggestions for Any Occasion
This honey cake is wonderfully versatile.
Serve it warm with a scoop of vanilla ice cream for an indulgent dessert or pair with lightly whipped cream for a softer, creamier experience.
For a nutty twist, sprinkle extra toasted almond or slivered almond flakes just before serving.
It’s also delicious alongside a cup of afternoon tea or coffee, making it perfect for casual gatherings or festive occasions.
For a brunch option, cut small squares and serve with fresh fruit for a lighter, elegant presentation.
Storage Tips to Maintain Freshness
To keep the honey cake soft and flavorful, store leftovers in an airtight container in the refrigerator for up to four days.
Before serving, gently reheat in a low oven or microwave for a few seconds to restore the tender crumb.
If you want to freeze the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container for up to two months.
Thaw overnight in the refrigerator and rewarm before serving.
Always keep the syrup separate if you plan to freeze to prevent over-saturation during storage.
Frequently Asked Questions
1. Can I substitute flour types?
Yes, self-raising flour can be used, but the cake may rise unevenly and form a dome. Plain all-purpose flour is preferred for even texture. Avoid cake flour as it produces a sponge too soft to handle the syrup.
2. Why should eggs be at room temperature?
Room-temperature eggs incorporate better into the batter, preventing curdling and ensuring a smooth, even texture. Cold eggs can deflate the mixture and affect cake rise.
3. Can I use a different sweetener instead of honey?
Honey is key for the cake’s signature flavor and moistness. Using other liquid sweeteners like maple syrup may work but will alter texture and taste. Avoid granulated sugar, as it changes the syrup absorption.
4. How do I prevent the cake from getting dense?
Cool the cake for at least 30 minutes before pouring syrup. Cream butter and honey thoroughly and add eggs gradually to maintain a light batter.
Overbaking can also dry the cake, so monitor closely during the last 10 minutes.
5. Can I make this cake ahead of time?
Yes, bake the cake a day ahead and refrigerate after it cools. Store in an airtight container and add the syrup just before serving to maintain the perfect moist texture. Warm gently before serving for the best flavor.
