When you’re craving a sweet treat that’s rich, moist, and just a little different, this Honey Cake with Golden Honey Syrup is the perfect answer. Made with real honey, plenty of butter, and a soft, tender crumb, this cake is delightfully fragrant and simple enough for any occasion—but special enough for holidays too. It’s topped with a delicate sprinkle of almond flakes and soaked in a homemade honey syrup that gives it an irresistible sticky-sweet finish. Serve it warm, pair it with a scoop of ice cream or cream, and watch it disappear slice by slice.
About The Recipe
I’ve always had a soft spot for simple yet flavor-packed cakes, and this honey cake is a longtime favorite in my kitchen. It’s humble, it’s buttery, and it’s loaded with natural sweetness from the honey—and yet it never fails to impress.
The beauty of this recipe lies in its simplicity. The cake itself is made with pantry staples, and instead of frosting, we make a quick honey syrup that soaks into the sponge and creates a rich, moist texture from top to bottom. Every bite is melt-in-your-mouth tender with that signature honey flavor shining through.
I also love the addition of almond flakes on top. They toast beautifully in the oven and give the cake a light crunch, which balances the softness inside. The orange zest is technically optional, but I highly recommend it—it gives the cake a little citrus brightness that makes the honey pop.
This is a cake I bake for gatherings, holidays, or sometimes just because I want something cozy. And the leftovers? Even better the next day (especially when warmed up and topped with cream).
Let me tell you—this honey cake is one of those “just one more bite” cakes. Every time.
Reasons You Will Love This Honey Cake
- Deep honey flavor – Naturally sweetened with real honey for that warm, floral taste.
- No frosting needed – A luscious honey syrup does all the work!
- Perfectly moist – Soaked sponge means every bite is soft, rich, and tender.
- Just one bowl to clean – Simple batter, minimal mess.
- Elegant with or without toppings – Serve it plain, or dress it up with whipped cream, toasted almonds, or a scoop of vanilla ice cream.
- Ideal for holidays or cozy gatherings – It’s rustic, comforting, and always gets compliments.
Equipment Needed
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- 8-Inch Round or Springform Cake Pan
- Rubber Spatula
- Whisk
- Saucepan
- Pastry Brush or Skewer (for soaking syrup)
- Cooling Rack
Ingredients
For the Honey Cake:
- 1 cup plain flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 225g (1 cup) unsalted butter, room temperature
- ⅔ cup honey
- 4 large eggs, room temperature
- 3 tablespoons milk (preferably full-fat), slightly warmed
- 1 pinch orange zest (optional)
- ⅓ cup sliced or flaked almonds
Ingredient Notes:
- Plain Flour – We use regular all-purpose flour to keep the crumb soft but not overly light.
- Baking Powder – Lifts the cake just enough to give it structure without being airy.
- Salt – Balances out the sweetness and enhances the flavor.
- Unsalted Butter – Use butter at the right temperature (not too soft!) to create a smooth batter that whips up beautifully.
- Honey – The star of the show! A good-quality floral or amber honey makes all the difference.
- Eggs – Room temperature eggs emulsify better with the batter, creating a stable structure.
- Milk – Adds moisture to the crumb. Warm milk helps blend everything evenly.
- Orange Zest – Optional, but it lifts the flavor and makes the honey even more fragrant.
- Almonds – These bake up crisp on top and add great texture to each slice.
For the Honey Syrup:
- ⅔ cup honey
- ¼ cup water
- ¾ teaspoon lemon juice (recommended, but optional)
Ingredient Notes:
- Honey & Water – This syrup is simmered just long enough to thicken slightly and soak into the cake.
- Lemon Juice – Cuts through the sweetness and adds subtle brightness.
How To Make The Perfect Honey Cake
Step 1: Prep the Pan & Dry Ingredients
Start by preheating your oven to 350°F (180°C), or 160°C if using a fan setting. Grease and line an 8-inch round or springform cake pan with parchment paper on both the bottom and sides.
In a small bowl, whisk together 1 cup flour, 1½ teaspoons baking powder, and ½ teaspoon salt. Set this aside while you move on to the wet ingredients.
Step 2: Cream Butter and Honey
In a large mixing bowl (or stand mixer), beat 1 cup unsalted butter and ⅔ cup honey together for about 3 minutes. You want the mixture to be smooth, fluffy, and slightly pale in color. Scrape down the bowl halfway through for an even mix.
Step 3: Add Eggs and Flour
Here’s where it gets a little unique: you’ll alternate adding eggs and flour to the batter. Start with 1 egg, mix gently until mostly incorporated, then add ¼ of the flour mixture. Repeat this process – egg, then a bit of flour – until all 4 eggs and all the flour are added. The batter might look a little curdled at first, but it’ll come together.
Step 4: Add Milk and Zest
Add in 3 tablespoons of warm milk and a pinch of orange zest (if using). Stir until the batter is thick but smooth. It should be soft and spoonable, not runny.
Step 5: Bake the Cake
Scrape the batter into your prepared pan, smooth the surface, and sprinkle ⅓ cup flaked almonds evenly over the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Once done, allow the cake to cool in the pan for 30 minutes—this step is essential so the cake doesn’t become overly dense once it’s soaked with syrup.
Make the Honey Syrup
While your cake is cooling, it’s the perfect time to make the syrup.
In a small saucepan, combine ⅔ cup honey and ¼ cup water. Bring to a gentle boil over medium-low heat and simmer for 5 minutes. Add ¾ teaspoon lemon juice, then boil for 2 more minutes.
Remove from heat and let it sit for 10 minutes to cool slightly. You want it warm—not piping hot—when soaking the cake.
Soak the Cake
Using a skewer or toothpick, poke about 30 holes across the top of the cake (between the almond flakes is easiest). Pour ¼ of the honey syrup slowly across the surface.
Let that first layer of syrup absorb before pouring the next. Repeat this process 3 more times, allowing the syrup to soak in between each round. Once all the syrup is used, let the cake rest for 15 more minutes in the pan so the flavors settle beautifully.
At this stage, your house will smell amazing—and the cake is officially ready for serving.
Decorating Ideas for Honey Cake
One of the things I love about this honey cake is how simple yet elegant it looks on its own—but there are a few ways to dress it up if you’re in the mood:
- Toasted almond flakes – These are already baked into the top, but you can sprinkle a few more before serving for extra crunch.
- Drizzle of extra honey – Just before serving, a gentle drizzle of warm honey over the top gives it a gorgeous shine and adds extra sweetness.
- Vanilla ice cream or whipped cream – The rich, warm notes of the cake pair beautifully with cool, creamy toppings.
- Citrus zest – A little sprinkle of orange or lemon zest just before serving helps balance the sweetness with a pop of brightness.
How to Store Honey Cake
Because of its honey-rich base and syrup-soaked crumb, this cake stores wonderfully—and it actually gets better the next day!
- Room temperature: Store covered for up to 2 days.
- Refrigerator: Keeps well for 4 days. Just make sure to bring it back to room temperature or warm it slightly before serving, since the crumb can firm up in the fridge.
- Freezer: You can freeze individual slices by wrapping them tightly in plastic wrap and storing in an airtight container for up to 2 months.
FAQs & Troubleshooting
Can I use self-raising flour instead of plain flour?
Yes, but keep in mind that self-raising flour contains additional leavening, so your cake may dome more in the oven. Gently press down the dome after baking to help the syrup absorb evenly.
Can I use cake flour?
Not for this recipe. Cake flour will make the sponge too soft and may not hold up well to the honey syrup.
Why did my cake turn out greasy?
Butter that’s too warm can result in a greasy, dense cake. Aim for butter that’s around 64°F/18°C—soft enough to cream, but not melty.
Can I leave out the orange zest?
Absolutely. The zest just adds a subtle citrus lift to enhance the honey flavor, but the cake is still delicious without it.
How do I remove the cake from the pan without ruining the almond topping?
Place a piece of parchment paper over the almond-covered surface before flipping the cake onto a plate. Then, flip again so it’s right side up.
And that’s it! You now have a stunning, syrup-soaked, golden-brown Honey Cake that’s perfect for cozy nights, tea-time indulgence, or sharing with loved ones.
