Honey Cake

Name: Honey Cake
Total time: 3 h 9 min
Yield: 12 servings
Ingredients: 2½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 teaspoons cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground clove; 3 large eggs; 1 cup sugar; 1¼ cups vegetable oil; 1 cup pure honey; ¾ cup lukewarm coffee; 1½ teaspoons orange zest; ⅜ cup unsweetened coconut milk; 2 teaspoons light corn syrup; 4 ounces bittersweet chocolate; 1 pinch flaky sea salt; 1 piece equipment

A rich and moist honey cake spiced with cinnamon, ginger, and cloves, finished with a luxurious chocolate-coconut glaze. This Bundt cake combines the sweetness of honey with warm spices and a hint of coffee and orange zest.

12 servings

3 hr 9 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour
•2 teaspoons baking powder
•½ teaspoon baking soda
•½ teaspoon salt
•2 teaspoons cinnamon
•¼ teaspoon ground ginger
•¼ teaspoon ground clove
•3 large eggs
•1 cup sugar
•1¼ cups vegetable oil
•1 cup pure honey
•¾ cup lukewarm coffee
•1½ teaspoons orange zest
•⅜ cup unsweetened coconut milk
•2 teaspoons light corn syrup
•4 ounces bittersweet chocolate
•1 pinch flaky sea salt
•1 piece equipment

Cooking Instructions

1.
Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
5 min
2.
Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
3 min
3.
Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
5 min
4.
Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
5 min
5.
Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
50 min
6.
Let cake cool in the pan on a rack for 20 minutes.
20 min
7.
Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
60 min
8.
Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
5 min
9.
Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
5 min
10.
Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
10 min
11.
Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
20 min
12.
Just before serving, sprinkle glaze lightly with flaky sea salt, if using.
1 min

Honey Cake

12 servings

3 hr 9 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•2½ cups all-purpose flour

•2 teaspoons baking powder

•½ teaspoon baking soda

•½ teaspoon salt

•2 teaspoons cinnamon

•¼ teaspoon ground ginger

•¼ teaspoon ground clove

•3 large eggs

•1 cup sugar

•1¼ cups vegetable oil

•1 cup pure honey

•¾ cup lukewarm coffee

•1½ teaspoons orange zest

•⅜ cup unsweetened coconut milk

•2 teaspoons light corn syrup

•4 ounces bittersweet chocolate

•1 pinch flaky sea salt

•1 piece equipment

Cooking Instructions

Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.

5 min

Whisk together flour, baking powder and soda, salt, and spices in a large bowl.

3 min

Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.

5 min

Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.

5 min

Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.

50 min

Let cake cool in the pan on a rack for 20 minutes.

20 min

Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.

60 min

Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.

5 min

Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.

5 min

10.

Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.

10 min

11.

Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.

20 min

12.

Just before serving, sprinkle glaze lightly with flaky sea salt, if using.

1 min