Easy Honey Cake Recipe
My hubby, bless his heart, isn’t the biggest dessert guy (I know, right?!). But even he goes back for seconds of this cake. The first time I made it, he walked into the kitchen while it was baking and literally said, “What is that amazing smell?” Now, it’s a regular request. My kiddo also devours it, which, let’s be real, is a win because she is a picky eater. It’s become our go-to for birthdays, holidays, Tuesdays…you know, whenever we need a little sweet somethin’. It’s that good, I promise.
Why You’ll Love This Easy Honey Cake Recipe
- It tastes like a warm hug in cake form. Seriously.
- It’s practically foolproof. I mean, I’ve burnt water before, and I can make this.
- You probably already have most of the ingredients in your pantry. Score!
- It’s way more impressive than it is difficult to make. Fake it ’til you make it, baby!
- It’s the perfect excuse to eat cake for breakfast. Don’t judge me.
How to Make It
Okay, so first things first, you’re gonna preheat that oven. I always forget this step, so don’t be like me. Get it going to 350°F (175°C). Then, grease and flour a cake pan. Or, you know, just grease it really well like I usually do because I can never find the flour.
In a big ol’ bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Don’t skip the cinnamon! It adds this amazing warmth. In another bowl, cream together the butter and sugar. I use my stand mixer because I’m fancy like that (okay, lazy), but you can totally do it by hand. Just be prepared for a mini arm workout.
Beat in the eggs one at a time, then stir in the honey and vanilla. This is the part where you’re tempted to just lick the bowl clean. Resist! (Or don’t. I won’t tell.) Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything’s just combined. Don’t overmix! That’s the secret to a tender cake.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a bit before inverting it onto a wire rack to cool completely. And then, if you can wait, dust it with powdered sugar or drizzle it with more honey. Or just dive in. I’m not judging.
Ingredient Notes
- Flour: All-purpose is my go-to because, well, it’s all-purpose. But you could probably get away with whole wheat if you’re feeling virtuous. Just don’t blame me if it’s a little denser.
- Honey: Obvi, this is the star. I usually use whatever honey I have on hand, but a darker, more robust honey will give you a richer flavor.
- Baking Powder & Baking Soda: Don’t skip either! They do different things and are what make the cake nice and fluffy and not a hockey puck.
- Cinnamon: Adds a warm hug to the whole thing. I once tried it with cardamom and that works too.
- Butter: I always use unsalted so I can control the salt level myself. But if you only have salted, just skip the extra salt in the recipe. No biggie.
Recipe Steps:
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Cream together butter and sugar in another bowl.
- Beat in eggs one at a time, then stir in honey and vanilla.
- Gradually add the dry ingredients to the wet, alternating with milk, until just combined.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in the pan before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with honey.
What to Serve It With
Okay, so this cake is pretty amazing on its own, but if you wanna get fancy, try serving it with:
- A dollop of whipped cream or Greek yogurt.
- A scoop of vanilla ice cream.
- A drizzle of extra honey.
- A cup of coffee or tea. Because, duh.
Tips & Mistakes
- Don’t overmix the batter! Seriously, that’s the easiest way to end up with a tough cake. Mix until just combined.
- Make sure your oven is actually at the right temperature. Ovens lie!
- If your cake is browning too quickly, tent it with foil.
- Don’t be afraid to experiment with different spices. Nutmeg, cloves, or even a little ginger would be delicious.
Storage Tips
This cake is best stored in an airtight container at room temperature. It’ll stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it. Just wrap it tightly in plastic wrap and then foil. And, yeah, I’ve totally eaten this cold, straight from the fridge, for breakfast. Don’t act like you haven’t done the same thing!
Variations and Substitutions
- Swap the honey: Maple syrup works in a pinch, but it’ll have a different flavor.
- Dairy-free? Use your favorite non-dairy milk and melted coconut oil instead of butter.
- Add some nuts: Chopped walnuts or pecans would be a delicious addition.
- Gluten-free? I haven’t tried it myself, but a good quality gluten-free flour blend should work. Let me know how it goes!
- Forgot the vanilla? Oops! It’ll still be good, just not quite as flavorful. I’ve definitely done this.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Honey Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 1 cup honey
- 0.5 cup sugar
- 0.5 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup strong brewed coffee cooled
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the honey, sugar, and vegetable oil. Mix in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the coffee until you have a smooth batter.
- Pour the batter into the prepared cake pan. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
