Easy and Moist Honey Cake

Dalya Rubin Dalya Rubin
5.0 (6 reviews)

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

1h 20m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Honey Cake

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

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

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

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

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

  6. 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.

  7. Divide the batter evenly among the pan(s).

  8. 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.

About

Notes:
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 9x5 loaf pans or two 8.5x4.5 loaf pans. The 8.5x4.5 loaf pan will yield a slightly higher cake since it's a smaller pan (as used/tested in my recipe).

If baking in a 9x13 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.

This cake can be safely stored at room temperature, tightly wrapped or in an airtight container, for up to four to five days.

Description:

Sponsored by Manischewitz

Photography by Adina Silberman

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What Cooks Are Saying

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6 Comments

Milena Sapy •

Heads up for the Europeans! Don't use the gram conversion I think it doesn't work I tried this recipe once and the dry and wet aren't balanced and results in a raw inside and burnt outside 🥲- I'll try again and buy some of these measuring cups next time. Shana tova!

Sara Wittenstein •

I made this in a 9x13 for my sons upsherin and it turned out very moist and delicious. I did have to cook it for longer than the recommended time - more like 40 minutes than 25

sorala atlas •

Can I make this in a Bundt pan ?

Raquel Malul Kosher.com Team •
Reply to sorala atlas

Yes, you should be able to.

michelle Schreiber •

Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!

Making more for sukkos!

michelle Schreiber •

Everyone loved it!
was really a amazing contribution to yom tov
Moist & soft as described perfect as a desert paired with some fruit or a snack while reading on the couch!

Making more for sukkos!