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Easy and Moist Honey Cake


Goodbye to boring dry honey cake and hello moist and flavorful honey cake! Thanks to Manischewitz, we’ve created the perfect honey cake recipe for your Rosh Hashanah table this year. We promise you will love it! Made simply in under 15 minutes hands-on time, we hope this will be your go-to honey cake recipe for years to come.


Yields: two loaf cakes or one 9×13 inch cake


Prepare the Honey Cake


Preheat the oven to 350 degrees Fahrenheit and grease the baking pan(s) with baking spray & line with Gefen Parchment Paper. Set aside.


In a liquid measuring cup, mix boiling water with espresso powder just until dissolved. Set aside.


In a large bowl, whisk together the dry ingredients including the flour, baking powder, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar.


Next, in a medium bowl, whisk together the oil, honey, eggs, vanilla extract and orange juice. Mix until it just starts to come together.


Pour the liquid mixture over the dry ingredients and mix just until it becomes lumpy.


Then, add in the water-espresso mixture (it’s ok if it’s still hot) and whisk the batter until everything is combined and no lumps remain. Don’t overmix otherwise the batter can become tough.


Divide the batter evenly among the pan(s).


Bake loaf cakes for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing or icing.



– If you don’t have orange juice, swap for a dairy free milk or even water.


– If using loaf pans, this recipe will make two 9”x5” loaf pans or two 8.5”x4.5 loaf pans. The 8.5”x4.5” loaf pan will yield a slightly higher cake since it’s a smaller pan (as used/tested in my recipe).


– If baking in a 9×13 pan, check if a toothpick inserted into the center comes out clean at the 23-to-28-minute mark. It may need an extra 10 minutes though.


Sponsored by Manischewitz