Really the Best Honey Cake!

Everyone says their honey cake is the best, but this one truly is!

sliced honey cake

Every single honey cake recipe I have ever seen posted has been touted as being the absolute best honey cake recipe ever! I used to think, No, no, they don’t know what they’re talking about — because they’ve never tasted mine! But then I thought about it and realized that every person thinks their honey cake is the best because, if you read the intros, they all come along with memories of their grandmothers and mothers filled with so much love. And then I decided that really everyone’s honey cake is the best because it’s the memories that make the cake!

That being said, I will tell you that my cake is absolutely delicious. Extremely moist and very easy to make. It doesn’t require a mixer and comes out fantastic every time.

Sometimes I make this cake in a Bundt pan. It looks so beautiful and regal sitting on my countertop. Other times I make it in a few smaller loaf pans (3 2-lb. pans) and I have also baked it in multiple little single-serve pans for the men to take to shul to eat during the break. 

This honey cake freezes very well so you can make multiple batches in advance. 

When making the cake, I use a standard mixing bowl and my favorite whisk. The batter comes together beautifully without a mixer!

When preparing the cold coffee, there’s no need to add sugar. Just dissolve 2 teaspoons instant coffee in a little bit of hot water and then add cold water so that it’s 2 cups total. Sometimes I will use a flavored coffee like Nescafe French vanilla, which adds some nice flavor, but it’s not necessary at all. You can also use cold brew coffee for this.

Now that you made your traditional honey cake, are you looking for a great way to organize your Rosh Hashanah cooking? Check out my Rosh Hashanah menu template! 

Really the Best Honey Cake

Everyone says their honey cake is the best — but mine truly is!
Print Recipe

Ingredients

  • 4 eggs
  • 1 cup sugar
  • 2 cups cold coffee*
  • 1 cup oil
  • 1 cup honey
  • 2 tsp vanilla
  • 1 tsp Union Spice Blends Apple Crisp**
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 4 cups flour

Instructions

  • Preheat oven to 350℉ and spray a Bundt pan or 3 (2-lb.) loaf pans well with cooking spray.
  • Place eggs, sugar, coffee, oil, honey, vanilla and spice blend (or cinnamon) in a mixing bowl. Using a whisk, blend together very well.
  • Add baking soda, baking powder and flour and mix until it forms a smooth batter.
  • Pour into prepared pan(s) and bake for 45-50 minutes for loaf pans and 1 hour for a Bundt pan (check on it after 50 minutes).

Notes

*To prepare cold coffee, dissolve 2 tsp instant coffee in a small amount of hot water. Then add cold water to make 2 cups. You can also use cold brew coffee if you’d like.
**You can purchase the spice blend here, or substitute with 1 tsp cinnamon.
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Recipe by Faigy Murray | https://mykitchenmystudio.com/really-the-best-honey-cake/

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