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Home Cakes

Honey Cake

By:Nagi
Published:1 Jul '22Updated:9 Jul '22
91 Comments
Recipe v Video v Dozer v

This is a Honey Cake made with only honey as the sweetener, no sugar, so you can really taste the honey (such cakes are rarer than you think!). You’ll love how it’s soaked with rich honey syrup, flooding the cake with extra honey flavour and making the crumb beautifully moist.

This sweet gem is brilliant as a pudding-like dessert to finish off a cosy dinner, or served for afternoon tea with friends.

Slice of honey cake with vanilla ice cream

Honey Cake

I had a load of home-harvested honey gifted to me by people in my life who keep their own bees. Thinking how best I could flatter such a lovely ingredient, I developed a slightly mad obsession with creating a cake that used honey and no sugar whatsoever. Sounds simple enough, right?

WRONG!

Turns out, it’s much harder than it seems. For one, sugar plays an important part in making cakes rise. When creamed with butter, sugar creates little air pockets as the cake bakes. When you remove sugar from the equation, cakes have a tendency to be very dense, as I discovered from various honey cake recipes I tried.

The other problem? Pretty much all the ones I tried don’t actually taste of honey. What’s the point then, I ask??! 😂

So I am chuffed to present my own honey cake recipe which I think does the cake justice both in name and the eating! It was broadly adapted from this Greek Honey Cake. If you do an ingredient comparison though, you’ll see that the end result bears little resemblance. The most distinct difference is the absence of sugar in my recipe.

Drizzling honey syrup onto honey cake
Overhead photo of Honey Cake

Ingredients in Honey Cake

Straightforward ingredients in this recipe! The key ingredient is of course, honey (imagine that! 😂).

Ingredients in Honey Cake

  • Honey – Not all honey is created equal! The better quality the honey, the stronger the honey flavour and the better the result. To be honest though, while I don’t want to encourage you to use dirt cheap mass-produced honey since it can sometimes be bulked out with sugar syrup, even if you use a regular mainstream brand the honey flavour will still absolutely come through in this cake.

  • Butter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. Ideally it is 18°C / 64°F. This is soft enough to whip, but still cool enough that when you touch it, you don’t end up with a slick of grease on your finger.

    Butter that is too soft can lead to greasy cakes that do not rise as well as they should. In fact, this is one of the most common problems in cake making! 

    Here’s a quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). Scatter on a plate. Microwave 2 cups of cold tap water for 4 minutes on high in large mugs or a jug. Remove the warmed water, quickly put the butter plate in its place and close the door. DO NOT turn the microwave back on. The residual heat in the microwave air will soften the butter in 5 minutes.

  • Large eggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure they incorporate into the batter easily. 

    A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry and use per recipe. 

    Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just crack the eggs into a jug, whisk and measure out 200g / 7 oz.

  • Flour – Just all purpose/plain flour for this recipe. Self-raising flour will work as a substitute but the cake will contain more baking powder than the recipe calls. This will cause the baked cake to dome a little in the middle.

  • Baking powder – To make the cake rise. If yours has been sitting in the dark corners of the pantry for a while, test it to make sure its still alive!

  • Milk – Full-fat is better though low fat is fine too.

  • Salt – Just a bit, to bring out the other flavours in this cake. It’s generally good baking practice to add a pinch of salt into sweet recipes.

  • Orange zest (optional) – Recommended but not the end of the world if you skip it. A pinch of orange zest magically enhances the honey flavour in this cake. You won’t be able to taste the zest in the cake unless you have a very refined palette. (I don’t. Hence why the flavours of my recipes are usually kapow! rather than subtle! 😂 )

  • Flaked almonds – For decorative purposes, for flavour and for shielding the surface of the cake so it doesn’t get too dark when baked (neat huh!)

Next is the honey syrup we use to soak the cake.

Ingredients in Honey Syrup for Honey Cake
  • Honey – Yes, more honey! I told you, you definitely won’t miss the honey flavour in this cake!  😂

  • Water – To thin the honey a bit, so that we can safely simmer the honey for 5 minutes without it getting too thick.

  • Lemon juice – Just the finest touch, 3/4 tsp. It adds a very delicate but welcome hint of lemon freshness. It’s such a small amount you’re probably wondering what’s the point?? But you really can taste the little twang it brings! Having said that though, it’s not a deal killer if you skip it. Not like making this cake without, say, honey. 😂


How to make Honey Cake

The secret to this cake really lies in the balance of ingredients. The cake-making steps themselves are very bog-standard!

First up, making the cake.

1. The cake

How to make Honey Cake

  1. Whisk dry ingredients: Place the dry ingredients in a bowl and whisk together.

  2. Cream butter and honey: A standard cake making step often deployed for butter and sugar. But here, we’re doing this step with honey instead! Beat it for a good 3 minutes on medium-high, a bit longer than you usually go for when baking with sugar as the honey is denser.

  3. Add eggs one at a time, alternating with flour – Switch to a wooden spoon. We’re going to mix in the eggs one at a time, alternating with portions of flour. So, add one egg, then mix until incorporated. The mixture will curdle at first, but keep stirring and it will come together after around 30 seconds.

  4. Add flour in four lots – After the first egg is mixed in, add 1/4 of the flour and mix just until you can no longer see flour. Add another egg, mix until incorporated. Then 1/3 of the remaining flour. And so on, with the 2 remaining eggs.

    Why switch to a wooden spoon after creaming the butter? Because a beater will aerate the eggs too much, causing the cake to dome rather than finishing with a nice flat surface. This shape will cause the honey syrup to run down the sides instead than soaking into the cake – and we can’t have that 😱!

How to make Honey Cake
  1. Finish batter – Lastly, stir in the milk and orange zest. The finished batter is quite thick and will look a bit like whipped cream rather than completely smooth, as per the photo.

  2. Scrape into pan – Scrape the batter into a baking paper-lined pan and smooth the surface. Even if you have a non-stick pan its best to line it with baking paper to ensure the cake doesn’t stick.

  3. Sprinkle the batter surface with the flaked almonds.

  4. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Then take the cake out of the oven but leave it in the pan, and cool for 15 minutes. This is an important step, to let the cake settle before soaking in syrup. If you skip it, the cake ends up too dense (impatience is a virtue rarely rewarded in baking, as I often discover to my detriment!).

Next, we’re going to SOAK it in honey syrup! Make the syrup while the cake is resting.

2. Soaking in Honey Syrup

My favourite step is here. Nope, not the soaking part. I mean the cake-poking part! So satisfying … 😂

How to make Honey Cake

Make the Honey Syrup while the cake is cooling for 15 minutes.

  1. Simmer the honey and water for 5 minutes to reduce. This concentrates the honey flavour, while heating the honey thins it so it gets absorbed more readily by the cake.

  2. Add lemon juice and simmer for a further 2 minutes. Then cool the syrup for 5 to 10 minutes.

  3. Poke holes in the cake, after it’s rested for 15 minutes. Bamboo or metal skewers work well. Poke with gusto, all the way down to the base – around 30 or more holes. Poke between the almonds so you don’t disturb them. (See … it’s a game … hence the appeal! 😂)

  4. Honey syrup – Pour over the honey syrup in 4 goes, waiting between each pour for the syrup to soak in before doing the next. Use a spoon if needed to spread the syrup evenly across the surface. Then leave to soak for a good 15 minutes.

    TIP: If your cake has a slight dome on it, lightly press the dome down with a spatula after baking to flatten the surface, else the syrup tends to just run off the cake and down the sides. Not the end of the world as it then gets absorbed by the base and sides of the cake. But it is nicer when the syrup has soaked the middle of the cake too.

And we’re done! See the section below for serving suggestions …

Close up of Honey Cake in baking pan

Serving and storing Honey Cake

This Honey Cake is best served warm because the cooler it gets, the denser it becomes. So serve it freshly made or else leftovers also reheat perfectly, making it ideal for making ahead too. To reheat, just 30 seconds in the microwave for a slice will do, or covered in the oven for around 15 minutes.

With its honey syrup-soaked crumb and crunchy toasted almond topping, I like serving this cake plain because there’s plenty of taste and texture going on here already. However, if you want to jazz it up, I would never discourage that! Try a big dollop of cream or vanilla ice cream (or BOTH!) with a an additional sprinkle of lightly toasted almonds (flakes or slivered), and a drizzle of extra warm honey. SO GOOD!

I think I just talked myself out of serving it plain – Bring on the toppings, on second thought!!! 😂 – Nagi x


Watch how to make it

Video typos I need to fix! Oven baking time is 45 minutes, not 50 minutes. And 15 minutes is enough for the honey syrup soaking step though you can leave it for the 30 minutes indicated in the video.

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Honey Cake with vanilla ice cream

Honey Cake

Author: Nagi
Prep: 15 minutes mins
Cook: 45 minutes mins
Cake
Western
4.95 from 18 votes
Servings10
Tap or hover to scale
Print
Recipe video above. All too often, honey cakes lack any discernible honey flavour. But you can't miss the flavour in this one, that's for sure! You'll love how this is made only using honey, no sugar at all, and how the soft cake gets soaked with honey syrup hot out of the oven.
Serve warm for the best eating experience. Brilliant as a pudding-like cake dessert to finish off a cosy dinner.

Ingredients

Honey cake

  • 1 cup plain flour (Note 1)
  • 1 1/2 tsp baking powder
  • 1/2 tsp cooking salt (kosher salt)
  • 225g (1 cup) unsalted butter , at room temperature (Note 2)
  • 2/3 cup honey
  • 4 large eggs , at room temperature (Note 3)
  • 3 tbsp milk , preferably full-fat, slightly warmed
  • 1 pinch orange zest , optional (brings out honey flavour)
  • 1/3 cup almond flakes

Honey syrup

  • 2/3 cup honey
  • 1/4 cup water
  • 3/4 tsp lemon juice (recommended but optional)

Topping options for serving

  • Vanilla ice cream, cream, lightly toasted almond flakes or slivered almonds

Instructions

Honey Cake:

  • Preheat the oven to 180°C/350°F (160°C fan).
  • Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
  • Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
  • Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).
  • Add eggs and flour – Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (mixture will looked curdled). Then add in 1/4 of the flour and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs.
  • Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.
  • Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.
  • Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan – don’t skip this else the cake gets too dense when soaked with syrup.
  • Honey Syrup: Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes then use per below.
  • Poke and soak: Poke about 30 holes all across the surface using a skewer (between the almond flakes). Pour 1/4 of the warm Honey Syrup across the surface (if using a springform pan, put it on a plate in case it leaks). Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Then leave the cake to soak for 15 minutes.
  • Serve: Serve warm. Remove the springform pan sides, or serve it straight out of the cake pan (Note 4 for removing from cake pan). I typically serve it plain. However Topping Options suggested above would never be turned away!

Recipe Notes:

1. Flour – Self-raising flour can be substituted but the cake will dome more (as it contains additional baking powder). After baking, lightly press down on the dome to flatten the surface so the honey syrup doesn’t completely run off! Cake flour is not suitable, it will make the sponge too soft.
2. Softened butter – Don’t let the butter get too soft. This is a common error with baking recipes that call for butter to be creamed. Target 18°C/64°F for the butter. This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. Greasy fingers = butter too soft = greasy cake that doesn’t rise well.
If the butter is >20°C/68°F, I would chill the butter a bit before using else your cake may end up greasy.
3. Eggs – 50-55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and US. Eggs need to be at room temperature so they incorporate properly into the batter. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
4. To remove from a cake pan – cover the almond surface with baking paper (the surface is tacky and will stick to the plate) then invert onto a plate then invert again so it’s right side up.
5. Leftovers will keep for 4 days in the fridge. Warm before serving as the crumb firms up when cold! 

Serve this for dessert after….

Overhead photo of golden Roast Chicken with crispy skin, fresh out of the oven, bathed in garlic-herb-lemon butter.
Roast Chicken
Garlic Sautéed Green Beans on a plate ready to be served
Sautéed Green Beans with Garlic
Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Close up of a slice of Vegetable Lasagna on a white plate, ready to be eaten
Vegetarian Lasagna
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
Big bowl of Garden salad
The Garden Salad

Nutrition Information:

Calories: 376cal (19%)Carbohydrates: 48g (16%)Protein: 4g (8%)Fat: 20g (31%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 115mg (38%)Sodium: 150mg (7%)Potassium: 140mg (4%)Fiber: 1g (4%)Sugar: 38g (42%)Vitamin A: 673IU (13%)Vitamin C: 1mg (1%)Calcium: 56mg (6%)Iron: 1mg (6%)
Keywords: honey cake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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91 Comments

  1. Nancy says

    November 30, 2023 at 1:40 pm

    We’re pretty much sugar free and gluten poor. I have a case of Choc Zero honey substitute and I was looking for a honey cake recipe to make with it and einkorn flour. Nagi’s recipes adapt nicely to our limitations and I will post my result in the next few days. Thank you for the inspiration!

    Reply
    • Nancy says

      December 1, 2023 at 1:22 pm

      This cake, made with Choc Zero honey substitute and Jovial AP Einkorn flour, is amazing and delicious! The orange zest and lemon juice add subtle notes to the flavor and shouldn’t be left out. I’m delighted with this cake!
      As Nagi says “All mine!”

      Reply
      • Nancy says

        December 1, 2023 at 2:48 pm

        5 stars
        Five star recipe!

        Reply
  2. Lew says

    November 17, 2023 at 12:07 pm

    Honey cake was a hit was even better the next day.I only had walnuts and sunflower seeds in the pantry so put them on the top instead,,delish

    Reply
  3. Smita says

    October 15, 2023 at 12:24 am

    4 stars
    What a nice recipe to make the most of the honey from our bees! Was very yummy, very easy to make, nice honey flavour and is very moist!

    Reply
  4. Vanessa says

    June 28, 2023 at 10:37 pm

    5 stars
    Made this cake for a work colleague’s birthday as he doesn’t eat refined sugar. Went down a treat, and I’ve now had to share the recipe with the team 🙂

    Reply
  5. Saryta says

    May 25, 2023 at 9:57 am

    In Canada and wondering if I could use pure maple syrup instead of honey. Thoughts anyone?

    Reply
  6. Julia says

    May 9, 2023 at 5:07 am

    5 stars
    Like you, Nagi, if there is a flavor in the recipe title, I want to taste it! And this gorgeous cake is truly a golden honey cake. Lovely light but rich and moist texture and the flavor is wonderful. It is sweet, (because it’s honey!) but not too sweet. I love it! It looks beautiful too. Thank you for developing this recipe!

    Reply
  7. Rachael says

    February 20, 2023 at 11:51 am

    5 stars
    I made this for my work colleagues and it was so delicious! Everyone raved and wanted the recipe. I baked it in the morning before work so it was still warm for morning tea. Perfect and felt so decadent.

    Reply
  8. Claire Aleman says

    October 17, 2022 at 8:38 am

    5 stars
    I made this today, it was great! The almonds and orange zest really bring out the honey flavor. I’m keeping it in a pie plate so the syrup doesn’t run everywhere. Great recipe!

    Reply
  9. Betty says

    September 17, 2022 at 12:26 am

    5 stars
    Nagi, this recipe was superb! The cake was like a comforting warm hug and a huge hit at dinner with friends. Having never tried a honey cake before this was a fun new twist on cake baking. Thank you for continuing to bring joy and inspiration to the lives of so many.

    Reply
  10. Maddi says

    September 15, 2022 at 5:06 pm

    5 stars
    Not sure what I did wrong, my batter wasn’t thick, in fact it was runny and once baked (it took an hour for me) it was very oily. I weighed all my ingredients precisely I’m cooling it now and hoping it will be all ok once syrup goes on 🤞

    Reply
  11. Sharyn says

    September 14, 2022 at 5:44 am

    I have now made this 3 times and depleted my honey supply. OMG we are addicted. I would call it a desert more than cake but hubby takes it to work each day as cake. Simply yum and the smell is Devine.

    Reply
  12. Mackenzie says

    August 9, 2022 at 4:24 am

    5 stars
    I made this as written, without substitutions or alterations. This this honey cake blew my mind; absolutely honey-licious and as described. Used our honey we harvested the day before and this cake did it justice. 10/10 would make again!

    Reply
  13. Joyce Musolino says

    July 31, 2022 at 6:31 pm

    I made this cake a week or so ago and lovef it. So, decided to make it again today. Unfortunately, I forgot to check if I needed any ingredients and I did. I had no unsalted butter, but Google said I could swap for vegetable oil. I was a bit dubious, but it has actually turned out really well, Just love this cake. Many thanks Nagi.

    Reply
  14. Celine says

    July 24, 2022 at 4:00 am

    Made it this morning, looks good but I used a spring pan and it leaked in my oven:0( still looks good but might be a bit dry. But will definitely try again in a regular pas!! It’s such a pretty cake !!

    Reply
  15. Danielle says

    July 17, 2022 at 10:04 pm

    This was AMAZING! Definitely going to be a regular recipe used 😍
    Question, would using creamed honey in the recipe make a difference? I’m going back home to nz for a visit and they seem to only have Manuka honey (which is expensive!) or creamed honey?

    Reply
  16. Jayne Gormley says

    July 15, 2022 at 3:51 am

    5 stars
    This cake is AMAZING
    Made it for a dinner party. Everyone loved It!

    Reply
    • Celine says

      July 24, 2022 at 5:44 am

      5 stars
      Made it this morning, looks good but I used a spring pan and it leaked in my oven:0( still looks good but might be a bit dry. But will definitely try again in a regular pas!! It’s such a pretty cake !!

      Reply
  17. Kate says

    July 14, 2022 at 7:15 pm

    Ummmm……so this is AMAZING! It is a perfect harmony between a cake and a pudding. We have our own bees so used an entire jar of our own honey and it was to die for. Thank you Nagi!

    Reply
  18. Betsy says

    July 12, 2022 at 11:46 pm

    5 stars
    So delicious. The texture is like a sticky toffee pudding!

    Reply
  19. Carol says

    July 11, 2022 at 10:09 pm

    Oh Nagi so glad your feeling better . Dozer still looking handsome and cute 🐾🤗💋

    Reply
  20. Maureen says

    July 10, 2022 at 6:44 am

    5 stars
    Scrumptious! I will be making this cake again, but the next time I make it, I will make 2 of them.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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