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Honey Cake
4.9 from 99 votes

Honey Cake

Honey Cake blends spices like cinnamon, cloves, and allspice with honey and citrus flavors in a moist, tender cake. The batter includes brewed coffee, orange juice, and whiskey to deepen the taste. Sliced almonds on top add a light crunch, and optional whipped cream with extra honey complements the warm spices. This cake is ideal for times when you want a lightly spiced, sweet dessert with a balanced texture and rich, layered flavors.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 1 (8 or 9-inch) cake
Course: Dessert, Breakfast
Cuisine: American

Ingredients

  • 1¾ cups all-purpose flour spooned into measuring cup and leveled off
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon cloves ground
  • ¼ teaspoon ground allspice
  • ½ cup vegetable oil
  • ½ cup honey
  • 2 egg large, beaten
  • ⅓ cup coffee brewed, at room temperature
  • ⅓ cup orange juice
  • 2 tablespoons whisky or orange liqueur, or substitute more orange juice
  • ½ teaspoon vanilla extract
  • ¼ cup almonds sliced
For Serving (Optional)
  • Whipped Cream
  • honey

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray an 8 or 9-inch (20 or 23-cm) cake pan (see note) with nonstick cooking spray with flour, such as Pam Baking or Baker’s Joy.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and allspice. Add the oil, honey, eggs, coffee, orange juice, whiskey/orange liqueur, and vanilla extract. Whisk until evenly combined.
  3. Pour the batter into the prepared pan and sprinkle evenly with the almonds. Bake for 40 to 50 minutes if using a 9-inch pan, or 45 to 55 minutes for an 8-inch pan, until the cake is set and a toothpick or cake tester inserted into the center comes out clean. Set the cake on a rack and let cool for 15 minutes, then invert the cake onto the rack and turn it right side up to finish cooling.
  4. Serve the cake warm or at room temperature, topped with whipped cream and drizzled with honey, if desired. If not serving on the same day, place in an airtight container and store at room temperature for up to 2 days.

Notes

  • For a taller cake with a domed top, use the 8-inch cake pan instead of 9-inch.
  • Once cooled, the cake can be securely wrapped and frozen for up to three months; thaw at room temperature overnight before serving.