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Honey Spice Cake

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A honey spice cake is commonly associated with the holidays, and one that we think is good at any time of year! There’s nothing better than filling up our home with the warm and inviting aromas of a honey spice cake. We’ve made this cake for years, practically know the recipe by heart, and love to share it with family and friends. It’s impossible to eat just once slice!

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Honey stands up well to a little spice, so we like to add cinnamon and ginger powder to the mix for added warmth and a hint of bite. Cinnamon and ginger offer up just enough spice to make this cake much more dynamic in flavor. Now, the secret ingredient to this recipe is a cup of warm tea or coffee. Not only does the tea add great moisture, but it also helps to activate the baking soda, and both have magical results on the final product.

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This cake doesn’t come with a frosting or a glaze. Instead, a generous – and we mean generous! – dusting of powdered sugar will hide any imperfections at the top of the cake and give it a little extra sweetness. We’ve served this as a dessert, for brunch, and definitely grabbed a slice for a quick breakfast bite to go with a cup of coffee. And a slice or two has been known to disappear in the wee hours of the night as well! This is a humble cake with great flavor. Whether it’s baked as a cake, a loaf, or in a bundt, a honey spice cake will always be a crowd favorite.

Honey Spice Cake

1 hour 30 minutes to prepare 12-16 squares

Ingredients

  • 3 eggs
  • 2 ¾ cups flour
  • 1 cup honey
  • 1 cup sugar
  • 1 cup warm tea (or coffee)
  • 1 stick unsalted butter, softened
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup powdered sugar, for dusting
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Preparation

  1. Preheat oven to 325°F. Coat a 9x13-inch baking pan with cooking spray.
  2. Sift together flour, cinnamon, ginger and baking powder into a large bowl and set aside.
  3. Cream sugar and butter. Add honey and vanilla and beat until fluffy.
  4. Beat in eggs, one at a time. Continue to beat for 1 minute after adding last egg.
  5. Stir 2 teaspoons baking soda into 1 cup of warm tea (or coffee). Set aside.
  6. Slowly add ⅓ of flour mixture to wet ingredients. Add ⅓ cup of tea (or coffee). Repeat until tea (or coffee) and flour are all incorporated.
  7. Pour batter into baking dish. Bake for 1 hour. Cool completely before cutting into squares. Generously dust with powdered sugar.

Recipe adapted from Sugary and Buttery

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