These easy to make Honey Cakes are loaded with delicious honey flavor and crisped around the edges from the caramelized honey! The rich orange and honey spiced aroma will fill your home and win hearts no matter when they are baked and served!
Honey Cakes Recipe
This honey cakes recipe was bound to show up on the blog. I thought earlier rather than later, but it is finally here and it is so good! I absolutely LOVE honey, and all things baked with honey, and I hope you love these too!
Last year, a friend requested these hand held size honey cakes for Rosh Hashanah ( minus the frosting ). I made enough to send over and saved some for my family to enjoy. Everyone absolutely raved about the flavors. I couldn’t believe I had forgotten just how much wonderful flavor was packed into my favorite honey cake recipe!
The mini cupcake version is slightly different than the standard loaf pan sliced honey cake, or bundt pan baked cake. The bonus to the individual size servings is that you have a delightfully honey-caramelized surface area around each of the honey cakes. Plenty of crispy edges to enjoy, which is the best part of the cake!
How To Make Honey Cakes
Start with preheating your oven to 350ºF ( 175ºC ) and grease your muffin pan with a light layer of oil or non-stick cooking spray.
Make the Cake Batter
In a large mixing bowl, or the bowl of your stand mixer, combine the dry ingredients including: all-purpose flour, baking powder, baking soda and salt. Use your spoon to give them a quick stir, just enough so that the baking powder, baking soda and salt are distributed throughout the flour.
Add the coconut oil, runny honey ( heated slightly if needed ), granulated sugar, light brown sugar, egg, vanilla extract and orange juice. *Orange juice is my personal preference, strong brewed coffee or tea can also be used as a substitution or in combination with the orange juice. I also zested an orange and used fresh squeezed orange juice as the flavor is better ( in my opinion ) than concentrated orange juice.
Stir the wet and dry ingredients together until the flour is just incorporated to the batter, being careful not to over-mix the cake batter.
Divide the dough into 12 cupcake liners or muffin pan cavities. I use a cookie dough scoop, or ice cream scooper, that has the thumb lever or press. Typically with the scoop 2/3 full, it will fill my muffin pans half way full.
Bake the Honey Cakes
Bake in your preheated oven at 350ºF ( 175ºC ) for 15 – 18 minutes, or until a toothpick inserted in the cake centers comes out clean. Remove the baked honey cakes from the oven and transfer the pan to a wire cooling rack.
Allow the honey cakes to cool completely, then use a butter knife to circle around the cakes edges and pop the mini honey cakes out. *These honey cakes will pop out of the pan while still warm, and can be served that way. Cool completely if you plan on adding icing or frosting.
Optional Finishing Touches for your Honey Cakes
Your honey cakes can be coated with a thin layer of watered down honey when done, and/or topped with frosting as seen here in the photos. I prefer to brush a tablespoon of heated honey, that has been watered down with just a drizzle of water, over the tops of my honey cakes using a pastry brush.
The icing in the photos is a simple buttercream flavored with orange extract. I used 4 tablespoons of room temperature unsalted butter, a drizzle of cream, a half teaspoon of orange extract and about 2 cups of confectioners sugar ( use more or less as needed to reach a piping consistency, less is needed for spreading the frosting ).
These fantastically crisp edged cakes are entirely divine without a single addition! Enjoy them just as they are for a flavorful treat!
More Easy Dessert Ideas:
- Apple Dump Cake
- No Bake Chocolate Oatmeal Cookies
- Pineapple Sunshine Cake
- Preacher Cake (Preachers Delight)
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1/3 cup coconut oil
- 1/3 cup honey (+ a little extra for a drizzle)
- 1/2 cup sugar
- 3 tbsp light brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup orange juice (or coffee or strong tea)
- 1/8 tsp ground cloves
- Preheat your oven to 350 degrees F (175 degrees C) and grease your muffin tins with butter, oil or non-stick cooking spray.
- In a large mixing bowl combine your flour, baking powder, baking soda and salt.
- Add the coconut oil, honey, sugar, brown sugar, egg, vanilla extract, orange juice and ground cloves. Combine just enough to incorporate the ingredients. Do not overmix.
- Use a cookie dough scoop (abut 2/3 full) or spoon out the mixture into your muffin pan cavities. Fill each to about halfway full.
- Set into the center of the preheated oven and bake at 350 degrees F (175 degrees C) for 15-18 minutes. The honey cakes are done when a toothpick inserted into the center comes out clean.
- Remove from oven and transfer to a wire cooling rack and allow to cool completely. Use a butter knife to circle around the edges and pop each honey cake out of the pan once cooled.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!