One Bowl Honey Cake Recipe
This one-bowl honey cake delivers rich, nostalgic flavor with minimal effort, blending wholesome ingredients into a moist and comforting dessert. It’s the perfect choice for festive occasions or everyday baking, with endless customization and simple, satisfying results.
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.