This honey cake recipe makes a soft, buttery cake sweetened with honey and topped with sliced almonds. A warm honey lemon syrup soaks into the cake for a moist, golden finish.
It is perfect for anyone who loves a warm, syrup-soaked dessert with real honey flavor. The crumb is tender, the almonds toast on top, and the syrup sinks into every slice.
Serve this honey cake warm with vanilla ice cream, whipped cream, or an extra drizzle of honey. It is simple enough for afternoon tea but special enough for a dinner dessert.
If you enjoy warm cakes with toasted almonds and citrus flavor, try this Italian Almond Cake. It is another simple almond dessert with a moist crumb and bright orange notes.
Table of contents
Why You’ll Love This Honey Cake Recipe
- Made with honey as the main sweetener.
- Soft, buttery, and full of warm honey flavor.
- Topped with crunchy almond flakes.
- Easy to prepare in one round cake pan.
- Delicious warm with ice cream or cream.
What Is Honey Cake?
Honey cake is a moist cake sweetened with honey instead of only granulated sugar. This version is baked with sliced almonds and soaked with warm honey syrup, giving it a soft crumb, golden color, and rich honey flavor.
Ingredients for The Honey Cake
For the Honey Cake
- 1 cup all-purpose flour (150 g)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, softened but still cool (225 g)
- ⅔ cup honey (225 g)
- 4 large eggs, at room temperature
- 3 tablespoons full-fat milk, slightly warmed (45 ml)
- 1 pinch finely grated orange zest, optional
- ⅓ cup sliced almonds (35 g)
the Honey Syrup
- ⅔ cup honey (225 g)
- ¼ cup water (60 ml)
- ¾ teaspoon lemon juice
For Serving
- Vanilla ice cream
- Whipped cream
- Extra toasted sliced almonds
- Extra honey
Ingredient Notes and Substitutions
Use a honey you enjoy eating straight from the jar because its flavor comes through clearly in both the cake and syrup. Honey is a liquid sweetener, so it also adds moisture and helps the cake develop a deeper golden color as it bakes. For more helpful baking tips, see King Arthur Baking’s guide to baking with liquid sweeteners.
The butter should be softened enough to beat, but not melted or greasy. It is ready when it gives easily when pressed between your thumb and finger while still holding its shape. Very soft or melted butter can make the batter heavier. See The Kitchn’s guide to softening butter for easy methods that keep it cool.
Orange zest is optional, but it gently lifts the honey flavor without making the cake taste like orange. For a brighter citrus variation, replace the orange zest with lemon zest. You may also enjoy this Easy Lemon Cake with its soft crumb and sweet lemon glaze.
Use sliced almonds, not almond flour. They create the toasted topping visible in your final photos.
How to Make Honey Cake
Prepare the Pan and Dry Ingredients
Preheat the oven to 350°F (180°C), or 320°F (160°C) for fan ovens.
Grease and line an 8-inch round cake pan with parchment paper on the base and sides. In a separate bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Honey
Add the softened butter and honey to a large mixing bowl.
Beat with an electric hand mixer for about 3 minutes until lighter, creamy, and smooth. Scrape down the sides of the bowl halfway through.
Add the Eggs and Flour
Add one egg and mix it in with a wooden spoon until mostly incorporated. The mixture may look curdled at first, but keep mixing until it comes together.
Add one-quarter of the flour mixture and stir just until the flour disappears. Repeat with the remaining eggs and flour, alternating between them.
Finish the Batter
Stir in the warm milk and orange zest until the batter is thick, soft, and mostly smooth.
Do not overmix once the flour has been added.
Add Almonds and Bake
Scrape the batter into the lined cake pan and smooth the top.
Sprinkle the sliced almonds evenly over the surface. Bake for about 45 minutes, until a skewer inserted into the center comes out clean.
Make the Honey Syrup
While the cake cools in the pan, add the honey and water to a small saucepan.
Bring to a gentle simmer over medium-low heat for 5 minutes. Add the lemon juice and simmer for 2 more minutes. Remove from the heat and let it cool for 10 minutes.
Poke and Soak the Cake
Leave the baked cake in the pan for 30 minutes.
Use a skewer to poke about 30 holes across the surface, working around the almonds. Pour the warm syrup over the cake in four additions, waiting for each pour to absorb before adding more. A cake soak adds moisture and flavor directly into the crumb, so giving each addition time to sink in helps the syrup absorb evenly instead of pooling on top. See King Arthur Baking’s guide to cake soaks for more helpful tips.
Let the cake sit for 15 minutes so the syrup can soak into the crumb.
Serve Warm
Serve the Honey Cake warm with vanilla ice cream, whipped cream, toasted almonds, and extra honey.For a lighter dessert table, serve it alongside this Fresh Fruit Salad. Its honey citrus dressing and colorful fruit go beautifully with the warm almond-topped cake.
Expert Tips for the Best Honey Cake
- Use room-temperature eggs so they blend smoothly into the butter and honey mixture.
- Beat the butter and honey for the full 3 minutes.
- Use a wooden spoon after adding the eggs to avoid over-aerating the batter.
- Do not skip lining the cake pan with parchment paper.
- Make sure the skewer reaches the bottom when poking holes.
- Pour the syrup slowly in stages instead of all at once.
- Let the cake absorb the syrup before slicing.
- Serve warm because the crumb firms up when cold.
Storage and Freezing
Store leftover Honey Cake in an airtight container in the refrigerator for up to 4 days.
Warm individual slices for about 20 to 30 seconds in the microwave before serving. The cake is best enjoyed warm because the honey-soaked crumb becomes firmer when chilled.
For freezing, wrap individual slices without ice cream in plastic wrap, then place them in a freezer bag for up to 1 month. Thaw overnight in the refrigerator and warm before serving.
Variations
- Add ½ teaspoon ground cinnamon to the dry ingredients.
- Add a pinch of cardamom for a warm Middle Eastern-style flavor.
- Replace orange zest with lemon zest.
- Use chopped pistachios instead of sliced almonds.
- Add a small pinch of flaky sea salt over the warm honey syrup before serving.
Honey Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Whisk the flour, baking powder, and salt in a small bowl.
- Beat the butter and honey for 3 minutes until creamy and lighter in texture.
- Add one egg and stir with a wooden spoon until mostly combined. Add one-quarter of the flour mixture. Repeat until all eggs and flour are used.
- Stir in the warm milk and orange zest until the batter is thick and smooth.
- Transfer the batter to the prepared pan. Smooth the top and sprinkle with sliced almonds.
- Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes.
- While the cake rests, simmer the honey and water for 5 minutes. Add lemon juice and simmer for 2 more minutes. Cool for 10 minutes.
- Poke about 30 holes in the cake using a skewer.
- Pour the warm honey syrup over the cake in four additions, allowing each amount to soak in before adding more.
- Rest for 15 minutes, then serve warm with ice cream, cream, almonds, or extra honey.
Nutrition
Notes
- The photo must show 4 eggs because the recipe uses 4 eggs.
- Use honey with a flavor you enjoy because it is the main flavor.
- Butter should be soft but not oily or melted.
- The batter can look slightly curdled while adding eggs; this is normal.
- Do not pour all the syrup at once.
- Keep the cake in the pan while soaking it with syrup.
- Warm leftover slices before serving.
Tried this recipe?
Let us know how it was!Common Mistakes To Avoid
- Using cold butter or eggs, which can make the cake batter uneven.
- Overmixing the batter after adding the flour.
- Baking the cake until it is too dark or dry.
- Pouring the honey syrup over a completely cold cake.
- Skipping the small holes in the cake before adding the syrup.
- Adding the syrup too quickly instead of letting it soak in gradually.
What To Serve With Honey Cake
Honey Cake is delicious served warm with vanilla ice cream, whipped cream, Greek yogurt, or an extra drizzle of honey. It also pairs beautifully with fresh berries, sliced peaches, toasted almonds, or a cup of coffee or mint tea.
Frequently Asked Questions
Yes, but use a honey with a flavor you enjoy because it is the main flavor in this cake.
This is normal. Keep mixing gently, then add the flour mixture as directed and the batter will come together.
Yes, but the cake may dome more while baking. Press the top very lightly with a spatula after baking so the syrup can absorb evenly.
Yes. Bake it one day ahead, refrigerate it, then warm slices before serving.
The cake needs enough holes and the syrup should be poured gradually. Give each layer of syrup time to sink in.
Warm is best. Serve it with vanilla ice cream or whipped cream for a soft, syrupy dessert.
Yes. Honey cake can be made one day ahead. Store it covered in the refrigerator, then warm slices before serving so the syrupy crumb becomes soft again.
It is better not to reduce the honey too much because it adds both sweetness and moisture. Reducing it can make the cake drier and less flavorful.
The cake may be dense if the butter and honey were not creamed long enough, the batter was overmixed after adding flour, or the eggs were too cold.
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Estimated reading time: 9 minutes
