16 Reviews

This is a great honey cake recipe. I had been hunting for a honey cake for a long time to pair with a frosting idea I wanted to operationalize but could not find the right recipe, I was really really pleased by the ingredients and the way this one uses 1 cup of honey and no sugar. Kudos to whipping the honey. Ingenious! I altered the recipe a little based on a basic genoise recipe, using 6 eggs (but my eggs were small) and 1/3 cup melted butter added with the eggs whipped to hold their shape and the flour, to make a bit more contrast with the nougat frosting that I made the cake for. I used two pans and cooked for 10 min, so as to have layers. It was the perfect cake for a special birthday party. I used a soft nougat recipe that I added an extra egg white too for the "frosting" and added in toasted almonds before "frosting" it. The honey cake and the nougat worked really well together for a really special birthday cake for discerning tastes. For those who prefer something sweeter, I served it alongside optional apricot or plum preserved my guy had made. When I use this cake for a different combo, I will likely put a simple syrup on it, with maybe some vanilla in the simple syrup to accentuate the honey - and I can't wait to try this with a lavender or other single bee-sourced honey!

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Laura M. July 03, 2015

You must understand honey cake is different to cake with honey in. Almost all web recipes are for cake with honey in - the honey is either diluted with the same or greater volume of sugar or/and there are so many spices and other flavourings (coffee, for god's sake!!) that you have to ask yourself what is the point of the honey at all? THIS RECIPE IS DIFFERENT! An authentic honey cake with roots in a place where they probably couldn't even get hold of sugar in the first place, and you have to adjust your expectations accordingly: it's never going to win votes like a black forest gateau. So. Mine came out well but as other reviewers say you need at least another 12 mins cooking, probably 15. I found it to be like a Yorkshire gingerbread in consistency but less sweet and delightfully redolent of honey. I used the propolis-tainted honey that had had to be melted from some old combs I cleaned out of the hive and it came through in the result - not too sweet, but floral with resinous and waxy overtones, great with a black coffee. Next time I may drizzle some extra honey over the surface as it cools for even more honeyedness. It's super-easy to make and a fun and unusual technique. Five stars.

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Mr H. July 21, 2014

I don't think the one-star reviewer beat the eggs or the honey well enough. I microwaved the honey and beat it with an electric beater, then sifted the flour and baking powder together with a tiny dash of cinnamon. Then, I beat the room temp eggs separately with a pinch of cream of tartar till they were almost at soft peaks. Then I beat it all together and put it in a bunch of little mini-bundt tins. I should have checked them a little earlier, because they came out slightly overcooked at 15 mins, due to the smaller tins. (my fault) They ended up looking like sweetrolls from Skyrim, too, so that was pretty cool. Drizzled them with some honey icing that I whipped up. They kind of tasted like honey flavored angel food cake, but with a slightly chewier texture. I will make this again for sure!

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whistlinpixie January 19, 2014

I was excited to try this recipe but wanted to make it gluten free. I substituted the 1 1/2 cups of flour with 3/4 c. brown rice flour, 1/2 c. tapioca flour and 1/4 c. soy flour. <br/><br/>The batter was very thin going into the pan. After 15 mins, it was still VERY loose when I moved the pan...didn't even try a toothpick. Still loose after another 15, and getting brown on top, so I covered it w/ foil. 10 more minutes and a toothpick had loose batter on it, but there was some resistance at the bottom of the pan where it was obviously beginning to cook. 10 minutes later, it was suddenly cooked through and very firm!?? <br/><br/>Even though I?m letting it settle for a day, I had to try it and the flavor was nice and sweet - if it?s even better tomorrow, YUM! The outer edges and bottom were too well done and dry but I know that my flour substitutions affected the process. I will try it again!

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njenkinson August 11, 2013

This recipe worked very well for me. I beated in high sped the eggs and honey until they were pale yellow.. then added flour. I puit it in oven and when it took a goldn color i cobered it with aluminum paper until ready... It came out well cooked, nuice golden color and good flavor.

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Cristallady August 07, 2012

Added orange zest to this sucker!
BOOM!

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longlivehxc June 15, 2011

by far the most disgusting cake i have made in my entire life. i followed the directions word for work and even lowered the baking time by 10 minutes but this cake was nothing but a honey flavoured resemblance of cardboard NOT RECOMMENDED and it used up all of the honey in my house too definately not worth making

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everyletterandeverysong January 20, 2009

This cake had a great honey taste but the sweetness wasn't too overpowering. I had to cook it for the extra five minutes, but it was still quick to make!

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phaidria November 02, 2008

Simple cake to make, and if you like honey you'll like this cake! I baked it for 30 minutes, though, and it still wasn't done in the middle. Drizzled with a caramel lemon syrup and had to have a taste before the standing time. It wasn't super sweet, and I like that!

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Chef PotPie June 17, 2008

This is a very easy to make cake. It is a heavy cake so I could see using a little fruity syrup on it. I had to cook mine the extra 5 minutes and I think I should have went 5 more as my center caved in. oops I made this for *Zaar World Tour 4 game* for the *Holiday Cuisine of Eastern Europe*

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Charlotte J June 15, 2008
Ukrainian Honey Cake