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Horizontal side view of sliced Honey Cake with sliced almonds on top
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Honey Cake Recipe

This naturally sweetened Honey Cake is an incredibly tender, melt-in-your-mouth dessert recipe you'll love. It's easy to make in a round cake pan and is irresistibly moist and delicious, making it perfect for any occasion... anytime!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 10 servings
Calories: 327kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup butter softened to room temperature
  • ⅔ cup honey
  • 4 large eggs at room temperature (see notes)
  • 1 teaspoon vanilla extract
  • 3 tablespoons orange juice (elevates honey flavor)
  • 1 pinch orange zest
  • ⅓ cup sliced almonds for cake top

Instructions

  • Preheat the oven to 350℉ and generously grease an 8" or 9" round cake pan or springform pan with nonsticking cooking spray, baking spray, or butter.
  • Whisk the flour, baking powder, salt, and baking soda in a small bowl.
  • In a separate bowl, cream the butter and honey together for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is smooth and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition and scraping the bowl as necessary.
  • Gradually add in the flour mixture, beating until just combined. Stir in the orange juice and zest until the batter is almost smooth. It will be thick but soft.
    Top view of honey cake batter transferred to an 8-inch round cake pan.
  • Transfer the batter to the prepared pan, smooth the surface and sprinkle with sliced almonds. Bake for 40-45 minutes or until a knife inserted into the center comes out clean and the top feels springy to the touch. (In my oven, the cake is done ta 38 minutes, so begin checking at about 35 minutes). Cover the cake loosely with foil if the top or the almonds begin to overly brown.
    Top view of unbaked Honey Cake in a cake pan sprinkled with sliced almonds and ready for baking.
  • Remove the cake from the oven and let cool in the pan for 20 minutes before slicing.
    Top view of just baked Honey Cake cooling in the pan.

Notes

Room Temperature Butter: For the best cake texture use butter that has been softened to room temperature, but not too soft. Optimum temperature for room temperature butter is 64°F. If it's warmer than that, the butter is too soft and will make the cake too greasy, which means it won't rise as well. 
Room Temperature Eggs: The easiest and safest way to bring refrigerated eggs to room temperature is to add them to a large bowl, cover them with warm tap water and let soak for 5 minutes. Dry the eggs, and they are ready to use.
Storing the Honey Cake: Leftovers will keep refrigerated for about 4 days. Warm gently before serving.

Nutrition

Calories: 327kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 383mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 686IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg