I’ve always loved honey cake—but only for about one month a year. Let’s be honest: has anyone ever eaten honey cake in February? I don’t think so. Honey cake desperately needs a good PR firm. It’s been stuck with this reputation of being dense and cloyingly sweet, the kind of thing you politely nibble on once a year and never crave again.
But new honey cake? This honey cake? It’s all good. Lighter, fluffier, easier to love. It’s so good I may even consider baking it in February.
Yields: 3 small loaves or 1 9×13 cake
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Freezer-Friendly: Yes, and highly recommended
Ingredients:
1 cup honey
1 cup sugar
2 eggs
1 cup neutral oil (canola or vegetable)
2 cups flour
1 tsp baking powder
1 tsp baking soda
2 Tbsp cocoa powder
1 cup boiling water
Directions:
Preheat your oven to 325°F (160°C).
Grease a 9×13 pan or 3 small loaf pans.
In a large bowl, whisk together the honey, sugar, eggs, and oil until smooth.
In a separate bowl, combine flour, baking powder, baking soda, and cocoa.
Add dry ingredients to the wet mixture and mix until just combined.
Slowly and carefully pour in the boiling water. (The batter will be thin—don’t worry, that’s exactly right.)
Divide and pour into your prepared pan(s).
Bake for 35–40 minutes, or until a toothpick comes out clean and the top springs back gently when touched.
Let cool, slice generously, and try not to eat the whole loaf before dinner.
How to Serve It
Honey cake deserves a little style—after all, it’s carrying the weight of a whole holiday tradition. I love leaning in to a rustic, natural look by pairing honey cake with natural materials:
Wooden board: A circular or rectangular board (acacia, olive wood, or even a simple cutting board) gives off cozy, rustic beehive vibes.
Terra cotta: An unglazed terra cotta or earthenware dish adds a grounded, earthy feel that makes the cake look right at home.
It also freezes beautifully—so make a few loaves, wrap them well, and tuck them into the freezer. You’ll be glad you did when guests pop by or when you decide that yes, honey cake really is a year-round dessert.