Looking for a delicious cake to serve with afternoon tea, at a party or simply as a sweet treat for breakfast? Here is a great honey cake recipe made in a popular Bundt cake, and frosted with a yummy orange coating.
Honey cake recipe
The great part about this honey cake recipe is, this kind of cake is so easy to make, it’s almost impossible to mess up! It’s very easy to whip up, bakes perfect and comes out of the pan so easy!
This honey orange cake is so versatile, it goes great as a simple and regular weeknight dessert that will hold well for a few days, as a party centerpiece, a tea cake or as a nice and sweet breakfast cake (it’s very filling). It has a great flavor and a nice and moist texture with a delicate crumb.
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It can be simple, classic, but can also be special and different every time you make it, depending on whether you want to leave it plain or glaze it with a delicious coating and decorations. You could also opt for baking the cake in a regular cake pan, in a cast iron pan or a classy bundt cake for special occasions.
The combination of honey, ginger and cinnamon makes it a great Christmas cake. Let’s see a few tips and tricks for making the best honey cake recipe.
Which Bundt pan to choose?
If you choose a bundt pan, use an anodized aluminum bundt pan that is sturdy and will last a long time. They are great heat conductors and will allow for even baking. You can choose one with a non-stick coating to be able to invert the cake easier.
How do I take the cake out perfectly?
Many people would grease the pan and coat it with flour to ensure a non-stick coating. An easier method is greasing the pan and then coating it with coarse sugar. This coating gives the cake a stable grip and a delicious sugary crunch. After taking the cake out of the oven, allow to cool for 10 minutes and it will begin to release itself from the pan.
With this sugar coating, you will also have the option to leave the cake as it is and leave the frosting out.
A few secret ingredients?
- Sour cream or buttermilk (best for moist, fluffy cakes) will keep the cake moist and help it keep throughout a few days (if someone is strong enough to leave it be without touching it).
- Cake flour is always better than all-purpose, as it has less protein and will make the crumb tender and delicate.
- Vanilla bean pods are a great addition. Just rub the seeds directly into the granulated sugar to enhance the flavor. If you don’t have any, you can always substitute with vanilla extract. If you plan on making a citrus-flavored cake, use lemon or orange extract instead of vanilla.
What do I Coat it with?
This honey almond cake is super delicious by itself, but you can also use a great frosting variety to spice it up and make different desserts every time.
I love to use an orange frosting which goes great especially during holiday season, but also in summer for its refreshing taste. The tart orange juice goes is just the right balance to the sweetness of the honey. I think this one is a perfect complement for the honey-vanilla flavor, without changing the texture and making it too soggy.
Other delicious options would be a lemon or vanilla glaze, as well as chocolate. Whipped cream can also be a nice addition, together with colored sprinkles to make it more festive for a party or holiday.
Add themed frostings to make it more festive, like red and green for Christmas, green for St. Patricks’, or white, red and blue for July 4th.
You can also mix in nuts, raisins, dried fruits or chocolate chips to add diversity and surprise your family and guests every time. I absolutely love the almond orange combination that I used for this cake!
Which is your favorite glazing that you use for this honey cake recipe to make it the most amazing cake? Do you have any other tips that what to share with us? Please leave them in the comments below.
Making this honey bundt cake is incredibly easy and you only need a few simple ingredients: flour, baking soda, salt, honey, butter and buttermilk. If you decide to decorate the cake you’ll need ingredients for frosting too.
After preparing the dough, place it in the cake pan and tap the pan against the table to remove air pockets.
When baking the cake, place it in the middle of the oven and try not to open the oven door for the first 15 minutes. Check your cake for doneness after 25 minutes by inserting a toothpick in the middle of the cake. If the toothpick comes out with a few crumbs the cake is done, if not, bake for 5 more minutes then check again. Chances are you might not need to bake for another 5 minutes after this session but if your oven is picky, check the cake and continue baking for extra 5 minutes.
When taking the cake out of the pan the crust is a dark brown color which might make you believe the cake is burned but it’s not. The dark brown color is due to honey addition and it’s determined by the color and quality of the honey. I used raw honey for this recipe.
How do you make honey cake recipe from scratch?
- In a large mixing bowl, mix flour, baking powder and salt.
- In another bowl, mix butter and honey and beat to combine then add vanilla.
- Slowly add in flour mixture and beat until smooth.
- Transfer to a cake pan.
- Bake 30-35 minutes then allow the cake to cool in the pan for 10 minutes before turning.
- Keep the cake simple or cover in glaze. Prepare the glaze by mixing orange juice and powder sugar until the glaze is thick then pour over the cake.
Print the recipe card
Honey cake recipe
- 2 cups cake flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 stick butter softened
- 1 cup honey
- 3 eggs medium
- 1 tsp vanilla extract
- 1/2 cup buttermilk fridge temperature
For the glaze
- 1/2 cup orange juice
- 2 1/2 - 3 cups powdered sugar
- orange zest from 1 large orange
- shaved almonds
- Preheat oven to 350 F. Grease a 9" bundt cake
- In a large bowl combine flour, baking powder and salt, mixing with a whisk
- In a large bowl, use a hand mixer to beat butter and honey until blended.
- Add eggs, beating well to fully combine.
- Beat in vanilla.
- Slowly add in flour mix.
- Add buttermilk and beat well to combine
- Transfer batter to the cake pan.
- Bake until a toothpick inserted in center comes out clean, 30 minutes. You may need to bake for additional 5 minutes. Cool at least 10 minutes in pan on a wire rack, preferably cool completely.
- Prepare the glaze by mixing orange juice and powder sugar. Place in a zip bag and snip the corner of the bag when ready to glaze the cake.
- Drizzle the glaze over the cake and immediately sprinkle almonds and orange zest.
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