Honey Cake

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour
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Honey Cake is a classic Jewish dessert that is sweet, moist, and rich in flavor. So easy to make and it is perfect alongside a cup of coffee.

When it comes to early fall Desserts, you’ll love a simple, fresh recipe like Apple Cake, Almond Bundt Cake, or this easy, sweet cake that celebrates flavors of the season.

Sabrina’s Honey Cake Recipe

Honey is one of those pantry staples that can do so much. It can be a condiment for a pork chop, it can be a topping for toast, and you can even use it for baking instead of granulated sugar. Honey transforms simple ingredients into an incredibly tender, sweet cake. This recipe makes one of the most well-loved desserts to celebrate the Jewish New Year, Rosh Hashanah. For more Jewish desserts, also try my Hamantaschen.

Recipe Card

Dinner, then Dessert

Honey Cake Recipe

Honey Cake is a classic Jewish dessert that is sweet, moist, and rich in flavor. So easy to make and it is perfect alongside a cup of coffee.
Yield 8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Jewish
Author Sabrina Snyder
slice of moist dessert with sticky nectar and a scoop of ice cream on top on a plate
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Ingredients
 

  • 1/2 cup unsalted butter , softened
  • 1 cup honey
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sliced almonds
  • 1/4 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees and spray a 9-inch cake pan with baking spray.
  • To your stand mixer add butter, honey, and eggs on medium speed until smooth.
  • Add in almond extract and sour cream, mixing until smooth.
  • Sift together flour, salt, and baking soda.
  • Add in flour mixture ½ cup at a time on the lowest speed setting until just combined.
  • Spread batter into cake pan, top with sliced almonds.
  • Bake for 30-35 minutes until a toothpick comes out clean.
  • Let cake cool for 15 minutes before gently removing from cake pan.
  • Dust with powdered sugar.
  • Serve slices topped with vanilla ice cream and a honey drizzle.

Nutrition

Serving: 1 Slice | Calories: 454kcal | Carbohydrates: 65g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 249mg | Potassium: 153mg | Fiber: 2g | Sugar: 39g | Vitamin A: 545IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 2mg

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What to Pair With

Top this delicious cake off with a big scoop of Vanilla Ice Cream or a dollop of Whipped Cream as you are serving it to your guests. Make sure you brew a fresh pot of coffee to pair it with too!

More Easy Cake Recipes

collage of honey cake slices on plates.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Certainly feel free to adapt the recipe to your tastes! It’s a tried and true classic and thanks for the five star review!

      Reply