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    Home » Desserts » Honey Cake -Tested until Perfect

    Honey Cake -Tested until Perfect

    September 13, 2020 , Updated November 1, 2022 Maria 49 Comments

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    A slice of Honey Spice Cake on a dessert plate.

    This tested-until-perfect Honey Cake Recipe will provide you with a flavorful, moist and perfectly sweetened spice cake the following day. Even if you don’t celebrate Rosh Hashanah, you should make this dessert!

    A slice of honey spice cake on a dessert dish.

    I grew up with the belief that freshness is always better.

    But as in most things, there are exceptions… take this recipe for banana muffins, for instance. They become really flavorful and super moist the following day. The roasted bananas used in the recipe are probably a contributing factor.

    Today, I’m sharing a honey bundt cake that transforms itself into the perfect treat to have with a cup of coffee or tea or even an espresso… the next day! You won’t believe the transformation in taste and texture! 

    Spices like cinnamon, cloves and allspice, when combined with coffee and honey, create a perfectly sweetened honey cake with an incredible texture and delicious flavor. The best part is that you only need a couple of bowls to make it.

    A close view of the cracks formed on the top of the bundt cake.

    How to make honey cake

    As far as the recipe is concerned, nothing could be easier. The title should be modified to an easy cake recipe from scratch since all that is required are two bowls and a whisk.

    Let’s begin by preheating the oven to 350°F (175°C).

    Grease and flour (or use non-stick spray) a 10-inch bundt pan. Set aside.

    Dry ingredients for Honey Spice Cake are about to be whisked together.

    In the first bowl, properly whisk together all the dry ingredients. 

    More specifically,  3½ cups of flour (500 grams), 1½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon cloves, and ½ teaspoon allspice. Set aside for now. 

    A well is being created in the bowl with the dry ingredients.

    In another large bowl, whisk together the rest of the ingredients. 

    More specifically, begin by whisking 3 room temperature eggs for a few minutes. Add 1 cup of granulated white sugar and continue to whisk together for an additional 2-3 minutes.

    Next, add ¾ cup of vegetable oil, ¼ cup of applesauce, ¾ cup of orange juice, 1 cup honey and 1 cup of lukewarm (not hot) coffee or tea; whisk together properly.

    Next, create a well in the bowl with the flour mixture and slowly add the honey mixture while whisking everything together.

    The wet and dry ingredients for the honey cake are being whisked together.

    Whisk only until the cake batter comes together. You will notice that the batter will be on the thin side.

    The wet batter in a bundt pan, ready to be baked.

    Pour into the prepared pan and bake in a preheated oven at 350° F for approximately one hour or until a wooden cake tester comes out dry and the cake springs back when you gently press your finger against it.

    The honey cake is on a cooling rack,

    How to remove a bundt cake from the pan

    • Before any attempt to unmold the cake, the cake needs to cool off, on a wire rack, for about ten minutes, as any attempt to unmold the cake beforehand might result in the cake breaking apart or sticking to the pan.
    • To unmold, place a large plate or another cooling rack over the top and quickly invert the pan.
    • Then, lift and remove the pan. 

    The inverted honey cake with a missing piece on a cooling rack.

    The final result is a baked good that fills your whole kitchen with a sweet and spicy aroma and one that you will make again and again.

    Why this recipe works

    The spices and the honey and coffee create a wonderful mellow taste with a moist crumb. The aroma of this easy cake recipe from scratch bakes is simply out of this world.

    Variations and substitutions

    • If you don’t have allspice, make your own. All you need is cinnamon, cloves and nutmeg. 
    • Add a handful of finely chopped/grated apples or raisins (coat with a little flour to prevent them from sinking).
    • Dress it up by drizzling your favorite glaze over the top. 

    Tips

    • Measure the oil before the honey so that when you measure the honey in the same measuring cup, it easily pours out.
    • Do not over-bake your cake, as this is guaranteed to result in a dry cake. As all ovens are different, check your cake by conducting a “skewer test” five minutes before the end of the recommended baking time.
    • Use an oven thermometer to confirm the real oven temperature. You would be surprised to learn that there may be variations between what you set your oven dial to and the actual temperature in the oven.

    More honey recipes

    If you enjoy baking with honey, then the honey flavor is sure to be your favorite part of this no-knead, yeast-free honey wheat bread. A few other family favorites include these honey cookies, these honey biscotti, and this recipe for whole wheat cookies. 

    Recipe inspiration

    Some people collect coins or stamps. Others will collect comic books, baseball cards, key chains, bottle caps, or even rocks. 

    My obsession was and continues to be, collecting recipes.

    My recipe collection began with family recipes, like pizzelle, ciambella, biscotti and mostaccioli – that’s the easiest place to start, after all!

    When I was a teenager, I would send away the UPC label to get free recipe booklets.

    Does anyone remember those?

    I was continuously on the lookout for such booklets… and still to this day, I have them in my possession.

    A collection of old recipe pamphlets, including the original recipe for Honey Cake from Robin Hood.

    During the 90s and beyond, Robin Hood was one company that produced such booklets. 

    I am sharing the recipe with you today that I have adapted from the 2002 Quick and Easy Baking Recipes. The original recipe was called Honey of a Honey Cake.

    I have been making this recipe for almost two decades, with the following changes:

    • decreased the amount of granulated sugar by ½ cup and
    • replaced ¼ cup of oil with homemade applesauce.

    Apart from the catchy title, I love the fact that it uses vegetable (or canola) oil rather than butter -that’s always a plus in my books 🙂

    With the advent of the internet, there is no need to use such extreme recipe-collecting means anymore. You have access to thousands of recipes in just a few seconds.

    What a wonderful thing!

    But those older recipes I’ve made dozens of times will always have a special place in my heart.

    To all of you celebrating… Shanah Tovah ♥

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Honey Spice Cake recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    A slice of Honey Cake on a plate.

    Honey Cake Recipe

    This super moist Honey Cake Recipe fills your whole kitchen with a sweet-spicy aroma -you will definitely want to make it again and again.
    4.93 from 13 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 16 servings
    Calories: 320kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 3½ cups flour all-purpose (500 grams)
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • pinch salt
    • 2 teaspoons ground cinnamon
    • ½ teaspoon cloves
    • ½ teaspoon allspice
    • 3 eggs room temperature
    • 1 cup granulated sugar
    • ¾ cup vegetable or canola oil
    • ¼ cup applesauce
    • ¾ cup orange juice
    • 1 cup honey
    • 1 cup coffee or strong tea lukewarm
    • icing sugar to dust on cake optional

    Instructions

    • Preheat oven to 350°F (175°C).
    • Grease and flour (or use non-stick spray) a 10-inch bundt pan. Set aside.
    • In a large mixing bowl, sift together all the dry ingredients (except the sugar). Set aside.
    • In a separate mixing bowl, whisk the eggs for 2-3 minutes. Alternatively, can use handheld beaters or stand mixer. 
    • Add the sugar and continue to whisk together for 2-3 minutes.   
    • Next, whisk in the oil, followed by the applesauce, orange juice, honey and coffee. Make sure to properly whisk together.
    • Make a well in the dry ingredient and slowly whisk in the liquid ingredients. The mixture will be thin and runny.
    • Pour batter in the prepared bundt pan. 
    • Bake in a 350°F (175°C) oven for 55-65 minutes or until a wooden cake tester comes out dry.
    • Cool in pan for about 20 minutes on wire rack; invert to cool completely.
    • Dust with icing sugar just before serving.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    HELPFUL HINTS on How to Make a Great Bundt Cake:

    • Make sure to properly grease and flour your pan.
    • Do not over bake your cake as this is guaranteed to result in a dry cake. As all ovens are different, check your cake by conducting a "skewer test" five minutes before the end of the recommended baking time.
    • Use an oven thermometer in order to confirm the real oven temperature. You would be surprised to learn that there may be variations that exist between what you set your oven dial to and the actual temperature in the oven.
    • Whenever using honey in a recipe, always measure the oil beforehand as this will allow the honey to easily pour out of the measuring cup.
    • Prepare a day in advance to allow the flavors to develop.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from Robin Hood

    Nutrition

    Serving: 1servings | Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 122mg | Sugar: 31g | Vitamin A: 70IU | Vitamin C: 5.9mg | Calcium: 30mg | Iron: 1.6mg
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    This post was originally published on October 2nd, 2016, republished on August 30, 2018, with updated content, photos, and a video. Recently updated with new content on September 13, 2020.

     

     

     

     

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    Filed Under: Baked Goods, Breakfast and Brunch, Desserts

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Amelia

      September 12, 2018 at 12:51 am

      Oh this looks soooo good and I’ll be , baking it tomorrow for a catch up with a dear friend the following day. I don’t have a bundt tin though and won’t have a chance to get one… would this recipe work ok with a regular round cake tin, would you know??
      Many Thanks.

      Reply
      • Maria

        September 12, 2018 at 7:09 am

        Thanks so much Amelia 🙂 Although I have never tried, I think you should get equal results with a regular round cake tin. If I may suggest, the total baking time will probably differ, so be sure to check for doneness (with a wooden skewer) towards the end of the baking time. Great comment! Thanks for stopping by 🙂

        Reply
    2. Julie

      September 10, 2018 at 12:08 am

      5 stars
      I just came across this recipe, and it was great! I actually made little cakes in a mini bundtlet pan and cut the baking time about in half.

      Reply
      • Maria

        September 10, 2018 at 8:29 am

        What a great idea Julie! I have to get myself one of those mini pans. Thanks so much for taking the time to share with all of us, appreciate it 🙂

        Reply
    3. Karen (Back Road Journal)

      September 07, 2018 at 2:06 pm

      This sounds like a delightful way to start the day with a morning cup of tea. Actually anytime of the day would be nice.

      Reply
      • Maria

        September 07, 2018 at 7:01 pm

        I agree Karen… it’s that kind of a cake! Appreciate you stopping by 🙂

        Reply
    4. Denise from Urb'n'Spice

      September 05, 2018 at 10:49 pm

      5 stars
      We are kindred spirits, Maria. I did a double take at your photograph of the little booklets – it looks similar to my collection 🙂 I also ended my subscription recently with Canadian Living Magazine (I was a subscriber since its inception in 1976) – that is a lot of magazines! I loved reading about your Honey Spice Cake Recipe – it will be wonderfully nostalgic to make it. Cheers!

      Reply
      • Maria

        September 06, 2018 at 8:33 am

        I’m so glad to hear I’m not the only one still hoarding these little recipe booklets. I can still remember how excited I was to get them as magazine inserts …lol Yes, that is a lot of magazines from just one publisher. Appreciate your comment Denise, thanks so much for stopping by 🙂

        Reply
    5. Paula Barbarito Levitt

      September 03, 2018 at 3:45 pm

      Thank you for reposting and reminding me of this wonderful recipe.

      Reply
      • Maria

        September 03, 2018 at 9:36 pm

        My pleasure Paula, it really is such a wonderful recipe… a family favorite! Thanks for stopping by 🙂

        Reply
    6. JC

      January 29, 2018 at 6:23 pm

      5 stars
      I just made this cake today to share by the coffee pot tomorrow. This cake smells absolutely fantastic!!! I can’t wait to try it tomorrow.

      Reply
      • Maria

        January 29, 2018 at 6:29 pm

        What a nice treat for your colleagues 🙂 Yes, you can definitively smell the spices in this honey spice cake 🙂 In actual fact, this is one of those cakes that is better the next day. Hope you all enjoy the cake. Thanks so much for taking the time to comment ♥

        Reply
    7. Richard

      March 29, 2017 at 7:00 pm

      4 stars
      I used white whole wheat flour and it came out fine. I cut down the sugar even a bit more–to about a cup–and it was sweet enough. The spices were very muted. Given that there are 3 1/2 cups of flour and some four cups of fluids in this cake, I think the spices should be increased, perhaps even doubled. I would also consider adding some ginger.

      Reply
      • Maria

        March 29, 2017 at 7:57 pm

        I love how this recipe can be adapted to one’s personal preferences. Richard, thanks so much for dropping by and taking the time to comment 🙂

        Reply
    8. Barbarito-Levitt Paula

      October 03, 2016 at 11:40 am

      L’Shana Tova to you as well! A welcome recipe as so many of the honey cakes i have had over the years are quite dry. I will add this to my holiday repertoire immediately.

      Reply
      • Maria

        October 03, 2016 at 10:46 pm

        Thank-you Paula! A great tasting cake that comes together in minutes is always appreciated, especially during any holiday celebration …Appreciate your comment 🙂

        Reply
    9. Tina

      October 03, 2016 at 8:35 am

      This sounds amazing. I’d love to try it! I love when I find an old recipe – thanks for sharing this one! I have a stack of recipes that I’ve cut out and collected over the years too.

      Reply
      • Maria

        October 03, 2016 at 9:28 pm

        Thanks Tina! Don’t you just love recipes that stand the test of time? Thanks for dropping by 🙂

        Reply
    10. Nicoletta @sugarlovespices

      October 02, 2016 at 9:59 am

      Love love these super moist bundt cakes! And if they’re made with oil instead of butter, all the better for me, too 🙂 . It looks gorgeous and delicious! P.s I collect a lot of recipes as well 🙂 .

      Reply
      • Maria

        October 02, 2016 at 1:26 pm

        You know what they say …birds of a feather 😉 Thanks for taking the time to comment ♥

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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