Honey cake is a timeless dessert beloved across cultures for its warm, comforting flavor and nostalgic sweetness. This one-bowl version simplifies the traditional preparation, making it ideal for beginner bakers or anyone seeking a quick, mess-free approach without compromising on flavor. With rich honey, warm spices, and a tender crumb, this cake is perfect for holidays, afternoon tea, or just a cozy treat with coffee. It’s incredibly easy to whip up and even easier to fall in love with.
The history of honey cake stretches back thousands of years, with roots in ancient Egypt and Greece, where honey was used as a primary sweetener long before refined sugar. In Jewish tradition, honey cake (lekach) is a symbolic food during Rosh Hashanah, representing hopes for a sweet new year. Variations have appeared across European and Middle Eastern cuisines, with spices and additions like citrus, nuts, or tea. The one-bowl adaptation is a modern take, keeping the soul of the cake intact while streamlining the process for everyday bakers.
Ingredients Breakdown
Flour: All-purpose flour forms the base of this cake, providing structure and a light, tender crumb.
Baking powder & baking soda: These leavening agents help the cake rise and maintain a soft, airy texture.
Salt: Enhances flavor and balances the sweetness.
Eggs: Provide structure, richness, and moisture.
Oil: Neutral-flavored oils like grapeseed or vegetable oil keep the cake moist for days.
Honey: The star ingredient—adds natural sweetness, depth of flavor, and moisture.
Brown sugar: Adds a caramel-like sweetness and complements the honey.
Spices: Ground cinnamon, ginger, or cloves can be used for warm, aromatic undertones.
Coffee or tea: Optional but often added to intensify flavor and enhance the richness of the honey.
Orange zest or juice: Adds brightness and acidity to round out the sweetness.
Vanilla extract: Deepens flavor and adds complexity.
Step-by-Step Recipe
Preheat your oven to 170°C (340°F) and grease a 9-inch round or square cake tin. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices (if using). Add eggs, oil, honey, brown sugar, vanilla, and any other wet ingredients like coffee or orange juice. Whisk until well combined and smooth—be sure not to overmix. Pour the batter into the prepared pan and gently tap to remove air bubbles. Bake for 35–40 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with whipped cream or glaze.
Tips for the Perfect Honey Cake
Use room temperature eggs for better emulsification and a more even rise.
Grease and line the cake pan properly to prevent sticking.
Measure flour using a kitchen scale for accuracy.
Do not overmix the batter once the flour is added, as it can make the cake dense.
Add coffee, tea, or orange juice gradually to control the batter’s consistency—it should be pourable but not runny.
Let the cake cool fully before slicing to prevent crumbling.
Variations and Customizations
Add chopped walnuts or pecans for crunch.
Mix in raisins, dates, or chopped dried apricots for sweetness and texture.
Top with honey glaze or cream cheese frosting for a more indulgent version.
Use whole wheat flour for a heartier, more rustic cake.
Infuse the batter with ground cardamom or nutmeg for a flavor twist.
Swap coffee for black tea or orange juice to tailor the flavor profile.
Health Considerations and Nutritional Value
Honey cake is rich in antioxidants from honey and any added spices like cinnamon or ginger. Using oil instead of butter reduces saturated fat, while whole wheat flour can increase fiber content. Though sweet, this cake is naturally flavored and free from artificial ingredients. Using a moderate portion and pairing it with fresh fruit or yogurt can make it part of a balanced diet.
FAQ
Can I make this cake vegan? Yes, replace eggs with flax eggs and use plant-based milk and yogurt substitutes.
Can I make this gluten-free? Substitute with a gluten-free all-purpose flour blend.
How do I store it? Store at room temperature in an airtight container for 3 days, or refrigerate for up to a week.
Can I freeze it? Yes, tightly wrap the cooled cake in plastic and freeze for up to 2 months. Thaw at room temperature before serving.
Can I double the recipe? Yes, but use a larger pan or two pans to ensure even baking.
One Bowl Honey Cake Recipe
Ingredients
Nonstick cooking spray
- 1 cup granulated sugar plus extra for dusting the pan
- 3 large eggs brought to room temperature
- 1 cup honey
- 1 cup vegetable oil
- ¾ cup strong brewed coffee
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
Instructions
- Preheat the oven to 350°F. Generously spray a Bundt or tube pan with nonstick cooking spray. If using a tube pan, place a parchment circle at the bottom and spray it again. Add a few tablespoons of sugar and rotate the pan to evenly coat the inside, adding more sugar if necessary.
- Using the whisk attachment of an electric mixer, whisk the eggs until well blended. Add 1 cup of granulated sugar, the honey, vegetable oil, and brewed coffee, then whisk again until the mixture is smooth and fully combined.
- Add the remaining dry ingredients and continue whisking until the batter is smooth and uniform with no lumps. Pour the batter into the prepared pan and bake for approximately 50 minutes, or until a tester inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan on a wire rack for 20 minutes. Place a second rack over the top of the pan and gently invert to release the cake. Remove the parchment circle if used, then flip the cake upright. Let it cool completely before slicing and serving.