Honey cake is a most underrated cake. It’s a no frills, but really good cake that is so easy to make.

In general, honey cakes tend to be dry, but this recipe is the best honey cake recipe by far. It is super moist, tender and rich with warm spice and honey flavours. Then there’s the cream cheese frosting that puts this spiced cake right over the top! 

The trick to elevating the honey flavour is to use really good honey. I used orange blossom honey, which brings floral notes and gives the cake lots of flavour. You really want the honey flavour to be pronounced. 

What You Need

• Unbleached all-purpose flour is my go-to flour. You can also use bleached or even gluten-free all-purpose flour.
• Baking powder and baking soda are the leavening agents, along with aerating the eggs.
• Cinnamon, ginger and nutmeg will bring out the honey flavour and add some warm flavours. 
• Orange juice and buttermilk are the source of moisture and acid, which works along with the baking soda, to create air bubbles. 
• Brown sugar and organic sugar add sweetness and some caramel flavour.  
• Eggs should be at room temperature.
• Vegetable oil – Use a neutral oil such as canola oil. 
• Honey is the star of the show. Locally sourced honey is always my choice. 

Once you’ve topped the honey cake with cream cheese frosting, decorate with edible flowers, herbs and pomegranate seeds. 

Print Pin

Spiced Honey Cake with Cream Cheese Frosting

Course Dessert

Ingredients

• 2 cups all-purpose baking flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅛ tsp freshly grated nutmeg
• ⅔ cup organic sugar
• ¼ cup light brown sugar, packed
• ½ cup vegetable oil
• ½ cup honey
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 tsp pure vanilla extract
• ½ cup fresh orange juice
• ½ cup buttermilk

For the Frosting

• 3 ounces cream cheese, room temperature
• 3 tbsp unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tsp lemon zest, finely grated
• Pinch of kosher salt
• ½ tsp vanilla bean paste

Instructions

• Preheat oven to 350°F.
• Coat a 9" cake pan with nonstick spray and line base with a parchment paper round.
• Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl to combine.
• Combine sugars, oil, honey, egg, egg yolk and vanilla in the bowl of an electric mixer.
• Beat mixture until pale and thickened, about 4 minutes.
• Reduce speed to medium-low and gradually pour in orange juice and buttermilk. Beat until frothy, about 2 minutes.
• Reduce speed to low and gradually add dry ingredients; beat just until smooth. The mixture will be thin, like pancake batter.
• Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 50–55 minutes.
• Transfer to a wire rack and let cool in pan.
• Run a knife around edges of cake to loosen and invert onto rack; let cool completely.

For the Frosting

• Using a hand mixer, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, salt and vanilla. Beat on low speed until mixture is very light and smooth, scraping down sides of bowl.
• Pile frosting on top of cooled cake and spread to edges.
• Decorate with nasturtium flowers and leaves (or any edible flowers), rosemary sprigs, variegated sage and pomegranate seeds.

Notes

Inspired by a recipe from Bon Appetit