What Is Honey Cake?
The origins of honey cake recipes can be traced all the way back to ancient Egyptian and Roman cultures. In its first stages, the dessert is believed to have been made out of honey and mashed yeast or barley. During the 12th century, it was developed into a dessert similar to what we make today thanks to bakers in Italy. Soon, it was adopted by the Jewish culture and quickly became a custom surrounding the study of the Torah. Over time, the cake has been incorporated into a wide variety of cultures across the globe and can be found in many different variations. In fact, it is the dessert that spurred the creation of gingerbread. However, no matter how it is made, honey cake always comes together with a simple, spiced batter that is naturally sweetened. Soft, sweet, and incredibly tender, it’s one dessert that truly stands the test of time and remains a favorite in many homes, including our own!
Honey Cake Recipe Ingredients
Sliced almonds: Look for raw, unsalted almonds. You can typically find them in the baking section of your local grocery store. Whole, chopped, and slivered varieties will not work well with this recipe.
All-purpose flour: I use unbleached flour, but bleached would be fine. I haven’t tested it, but a 1:1 gluten-free alternative should work, too. Please let us know how it goes if you do.
Baking powder: A crucial ingredient to ensure the cake rises. Use aluminum-free for the best flavor.
Baking soda: Used to neutralize the acids in the batter and encourage browning to create the beautiful golden color we’re looking to achieve with this recipe.
Spices: Salt, cinnamon, and freshly ground nutmeg add warmth to the flavor for a sweet honey cake with just a hint of spice.
Honey: I use clover honey, but any high-quality light honey you like best can be used here.
Unsalted butter: I recommend using unsalted butter to avoid overpowering the batter. If you prefer salted butter, reduce the amount of extra salt included.
Eggs: These bind the ingredients and actually help the cake rise. Buttermilk: Used as a tenderizer, this creates the super soft, moist texture we want.
How to Make Easy Honey Cake
Helpful Tips
Use room temperature ingredients: Allow the butter, eggs, and buttermilk to come to room temperature before you begin. This makes them easier to incorporate into the batter and helps avoid over-mixing.
Avoid over-mixing: It is imperative to combine the ingredients just until the batter is smooth and no streaks remain. Continuing to mix will result in a dense, chewy honey cake. Don’t use a dark colored pan: A dark coated pan will burn the honey cake on the exterior. A light colored baking pan should be used in this recipe.
Make sure your honey is runny: If your honey has crystallized in the container, warm it in a bowl of warm water to the level of the honey until it is a smooth liquid consistency again.
Run a knife around the edges: Use a thin knife to separate the cake from the pan by running it around the edges before you invert the dessert onto a wire rack. This helps loosen the dessert, keeping it intact.
Serving Suggestions
This honey cake recipe is delicious on its own. However, it’s even better topped with sliced fresh strawberries and a scoop of vanilla ice cream. Or, for an extra layer of flavor, you can add ½ a teaspoon of orange or lemon zest or a few pinches of dried lavender.
How do I store homemade honey cake?
Transfer the honey cake to an airtight container, or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 4 days.
Can I freeze this recipe?
Yes, allow the cake to come to room temperature. Then, wrap it in plastic wrap followed by tin foil. Transfer the cake to a freezer-safe container or sealable bag. Keep it frozen for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight. Slice, and serve cold. Or, let it come to room temperature first.
What does honey do to cake?
The star of the show in this recipe, honey helps sweeten the cake and allows it to retain its moisture. This creates a softer crumb than most cake recipes. Plus, it adds a beautiful amber color that makes the dessert look like it came straight from a gourmet bakery.
Do I have to use a cake strip?
No, I have tested this honey cake without a cake strip. It still tastes great. It just doesn’t rise as well or bake quite as evenly.
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