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!
These tasty honey cakes are a delightfully flavorful treat everyone loves!
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 handheld 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!
❤️ Why You'll Love This Recipe!
Easy to Make! These tasty, honey-sweetened cakes are incredibly easy to mix up, pop in the oven, and enjoy with either a simple honey drizzle or topped with frosting. Yum!
So Flavorful! With just a few simple, staple pantry ingredients you can make these little cakes that pack ALOT of flavor!
Those Caramelised Edges! I can't say it enough, the edges on mini-honey cakes are to die for! Of course, baking up a honey cake in a loaf pan or bundt pan is still tasty but these are my go-to for the best all-around honey cakes!
Gather up your staple baking ingredients, some honey, spices, and orange juice, coffee, or tea and get ready to enjoy these cakes in no time!
- All-Purpose Flour - The bulk of your cakes and a staple ingredient in most baking.
- Baking Powder& Baking Soda - For the leavening of the cakes, you'll need both of these baking staples for the perfect texture and rise.
- Salt - Just a pinch to highlight all of the tasty flavors and keep the honey cakes from being overly sweet.
- Coconut Oil - You can use your preferred oil or butter (or applesauce), but I really love coconut oil for baking.
- Honey - One of the must-have ingredients in honey cakes, right?!
- Sugars - I use a mix of granulated suagr and light brown sugar for the best texture and flavor in my mini cakes.
- Egg- Just one egg to make these cakes come together perfectly.
- Vanilla Extract - This is one of those ingredients that adds flavor, but also heightens all of the wonderful ingredients' flavors too.
- Orange Juice (or coffee, or strong tea) - Adds the perfect amount of citrus flavor. If you opt for anything else a good black tea would be my second choice.
- Ground Cloves - This warm baking spice makes everything better and adds a unique flavor that compliments the orange and honey in these tasty cakes.
🔪 Step-by-Step Instructions
Make the Cake Batter
- Preheat. Start with setting your oven to 350ºF (175ºC) and grease your muffin pan with a light layer of oil or non-stick cooking spray.
- Combine dry ingredients. In a large mixing bowl, or the bowl of your stand mixer, combine the dry ingredients including: 1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of 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 wet ingredients. Add ⅓ cup coconut oil, ⅓ cup honey (heated slightly if needed), ½ cup granulated sugar, 3 tablespoons light brown sugar, 1 large egg, 1 teaspoon vanilla extract, and ½ cup of orange juice. *Orange juice is my personal preference, strong brewed coffee or tea can also be used as a substitution or in combination with 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.
- Combine. 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.
- Portion into muffin tin. 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 ⅔ full, it will fill my muffin pans half way full.
Bake the Honey Cakes
- Bake. Transfer the muffin trays to the middle of the center rack in your preheated oven and bake 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.
- Cool and serve. 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)
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- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- ⅓ cup coconut oil
- ⅓ cup honey (+ a little extra for a drizzle)
- ½ cup sugar
- 3 tablespoon light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup orange juice (or coffee or strong tea)
- ⅛ teaspoon ground cloves
- Preheat your oven to 350°F (175°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.1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 pinch 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.⅓ cup coconut oil, ⅓ cup honey, ½ cup sugar, 3 tablespoon light brown sugar, 1 egg, 1 teaspoon vanilla extract, ½ cup orange juice, ⅛ teaspoon ground cloves
- Use a cookie dough scoop (about ⅔ 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°F (175°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!