Perfect Honey Cake
Moist, aromatic, and irresistibly flavorful, this Perfect Honey Cake is a timeless dessert that’s perfect for any occasion. Infused with the natural sweetness of honey and a hint of citrus from freshly squeezed orange juice and optional orange zest, this cake offers a balanced blend of warm spices like cinnamon and ginger. The addition of vegetable oil ensures a tender crumb, while the combination of butter and sugar creates a light, airy texture. Quick to prepare with only 15 minutes of prep time, this honey cake is baked to golden perfection in under an hour. Serve it plain, dusted with powdered sugar, or drizzled with extra honey for a show-stopping treat your family will love. Ideal for holidays, tea time, or a simple dessert, this recipe is a must-try for lovers of classic baked goods.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 cup Honey
- 0.5 cup Vegetable oil
- 0.5 cup Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter and lightly flour it, or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the honey, vegetable oil, orange juice, vanilla extract, and orange zest (if using) until well combined. The mixture may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Serve as is, dusted with powdered sugar, or with a drizzle of extra honey. Enjoy!
Nutrition Facts
Calories |
4361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1845 mg | 80% | |
| Total Carbohydrate | 594.9 g | 216% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 357.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 175 mg | 13% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
