Why You’ll Love This Recipe
This honey cake is everything you want in a simple yet elegant dessert. It requires only everyday ingredients but delivers a cake that tastes indulgent and unique. The honey syrup soak ensures the sponge stays moist and tender, while the almond topping adds a delicate crunch. It’s versatile too—enjoy it plain, with a scoop of vanilla ice cream, or topped with extra cream for a dinner-party worthy dessert. Best of all, it’s naturally sweetened with honey and no refined sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Honey cake:
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1 cup plain flour
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1 1/2 tsp baking powder
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1/2 tsp kosher salt
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225 g (1 cup) unsalted butter, at room temperature
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2/3 cup honey
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4 large eggs, at room temperature
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3 tbsp milk, preferably full-fat, slightly warmed
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1 pinch orange zest (optional)
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1/3 cup almond flakes
Honey syrup:
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2/3 cup honey
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1/4 cup water
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3/4 tsp lemon juice (optional, recommended)
Topping options for serving:
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Vanilla ice cream
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Whipped cream
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Lightly toasted almond flakes or slivered almonds
Directions
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Preheat oven to 350°F (180°C) or 320°F (160°C fan). Butter and line an 8-inch round or springform cake pan with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate bowl, cream the butter and honey until smooth and fluffy, about 3 minutes.
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Add eggs one at a time, mixing briefly, and alternate with flour until both are fully incorporated.
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Stir in milk and orange zest until smooth. The batter should be thick yet soft.
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Pour into prepared pan, smooth the top, and sprinkle with almond flakes.
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Bake for about 45 minutes, or until a knife inserted in the center comes out clean.
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Let the cake cool for 30 minutes in the pan.
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Meanwhile, make the syrup by gently boiling honey and water for 5 minutes, then add lemon juice and simmer 2 minutes more. Let cool slightly.
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Poke holes in the cake and pour the warm syrup over in stages, allowing it to soak in. Let sit for 15 minutes.
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Serve warm, plain or with cream, ice cream, or extra almonds.
Servings and timing
This recipe makes 10 servings. Prep time is about 15 minutes, cook time is 45 minutes, and total time is about 1 hour.
Variations
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Add spices like cinnamon, cardamom, or ginger to the batter for a spiced honey cake.
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Infuse the honey syrup with chamomile tea, lavender, or citrus peel for a floral note.
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Substitute walnuts, pistachios, or sunflower seeds for the almond topping.
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Use orange juice in place of lemon juice for a brighter citrus flavor.
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Bake as muffins instead of a full cake for individual servings.
Storage/Reheating
Store honey cake in an airtight container in the refrigerator for up to 4 days. Because the syrup keeps it moist, it stores well. Reheat slices gently in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–10 minutes to restore its warm, pudding-like texture.
FAQs
Does this cake really taste like honey?
Yes! Since it uses only honey as the sweetener, the flavor comes through beautifully.
Can I make honey cake without the syrup?
You can, but the syrup keeps it moist and enhances the honey flavor. Without it, the cake will be drier.
What type of honey works best?
A light, floral honey is ideal, but any variety you enjoy will work. Stronger honeys like buckwheat will create a bolder flavor.
Can I make this cake ahead of time?
Yes, it can be made a day ahead and actually tastes even better the next day as the syrup soaks in fully.
Can I freeze honey cake?
Yes, freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge and warm before serving.
Can I use self-raising flour?
Yes, but the cake may dome more. Gently press the dome after baking so the syrup doesn’t run off.
What can I serve with honey cake?
It’s delicious plain, but vanilla ice cream, whipped cream, or yogurt all pair wonderfully.
Can I replace butter with oil or margarine?
Butter provides the best flavor and structure, but plant-based butters or coconut oil can work as substitutes.
Can I reduce the sweetness?
Yes, reduce the amount of syrup or substitute part of it with citrus juice for a lighter flavor.
Is this cake gluten-free?
Not as written, but you can substitute with a good 1:1 gluten-free flour blend.
Conclusion
This honey cake is a simple yet luxurious dessert that celebrates the natural sweetness of honey. With its moist sponge, fragrant syrup soak, and crunchy almond topping, it’s the perfect treat for gatherings or cozy dinners. Serve it warm with cream or ice cream, and it will quickly become a favorite in your recipe collection.
PrintEasy Honey Cake Recipe
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This moist and fragrant honey cake is sweetened naturally with honey, soaked in a warm honey syrup, and topped with crunchy almond flakes. It’s simple to prepare yet elegant enough for gatherings, perfect served plain, with whipped cream, or alongside vanilla ice cream.
- Author: Tina
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Ingredients
1 cup plain flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
225 g (1 cup) unsalted butter, at room temperature
2/3 cup honey
4 large eggs, at room temperature
3 tbsp full-fat milk, slightly warmed
1 pinch orange zest (optional)
1/3 cup almond flakes
2/3 cup honey (for syrup)
1/4 cup water (for syrup)
3/4 tsp lemon juice, optional but recommended (for syrup)
Vanilla ice cream, for serving (optional)
Whipped cream, for serving (optional)
Lightly toasted almond flakes or slivered almonds, for serving (optional)
Instructions
- Preheat oven to 350°F (180°C) or 320°F (160°C fan). Butter and line an 8-inch round or springform cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and honey until smooth and fluffy, about 3 minutes.
- Add eggs one at a time, mixing briefly, and alternate with flour until fully incorporated.
- Stir in milk and orange zest until smooth. The batter should be thick yet soft.
- Pour into prepared pan, smooth the top, and sprinkle with almond flakes.
- Bake for about 45 minutes, or until a knife inserted in the center comes out clean.
- Cool the cake for 30 minutes in the pan.
- Meanwhile, make the syrup by gently boiling honey and water for 5 minutes. Add lemon juice and simmer for 2 minutes more. Let cool slightly.
- Poke holes in the cake and pour the warm syrup over in stages, allowing it to soak in. Let sit for 15 minutes.
- Serve warm, plain or with whipped cream, vanilla ice cream, or extra almonds.
Notes
- Add cinnamon, cardamom, or ginger for a spiced version.
- Infuse the syrup with chamomile, lavender, or citrus peel for a floral twist.
- Swap almonds for walnuts, pistachios, or sunflower seeds.
- Use orange juice instead of lemon juice for a brighter flavor.
- Bake as muffins for individual servings.
- Stores well in the fridge up to 4 days; reheat gently before serving.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg