Honey Cake

The warming spices and rich flavor of this easy Bundt honey cake recipe make it a wonderful dessert for the fall or winter months, including Rosh Hashanah.

Honey Cake on a Plate

Simply Recipes / Hannah Zimmerman

This honey cake is an absolute must for your Rosh Hashanah table. It is a sweet, simple Bundt cake with subtle flavors of honey, warm spices, and orange zest. The texture is moist on the inside with a slightly crispy exterior.

While I love to make this recipe to ring in the New Year, it is really great for any occasion. The warm spices are perfect for fall and winter and you can serve it as a dinner party dessert, a snack cake, or at breakfast with a cup of hot tea or coffee.

Honey and Rosh Hashanah

Honey cake is a staple of Rosh Hashanah (also known as the Jewish New Year) because honey symbolizes a sweet and fruitful year ahead. It is customary for Jews to dip apples in honey during Rosh Hashanah festivities. 

I make this honey cake for my family every year and it magically disappears from our Rosh Hashanah table in seconds!

Honey Cake on a Plate

Simply Recipes / Hannah Zimmerman

Tips for Making Honey Cake

  • Grease your cake pan very generously. There is nothing more heartbreaking than inverting your cake only to watch it fall apart. I grease my bundt pan with butter and use a pastry brush to make sure that I get the butter into every little crevice of the pan.
  • Don’t over-mix your batter. This will result in a chewy cake. Stop mixing when the ingredients are just combined.
  • Remove the cake from the pan while it is still warm. I allow it to cool for 10 minutes before inverting it onto a plate.
  • Use good honey. Honey is the strongest flavor in this cake, so use a high-quality honey that you really love.

Put Your Stamp On It

You can easily adjust the flavors in this cake to suit your preferences. The spices can be swapped out for spices of your choice, like ginger, cardamom, or star anise. You can also leave out the orange zest if desired. For some crunch, add 1 cup of chopped walnuts or pecans to the cake batter.

Slice of Honey Cake Lifted from Cake Plate Using a Serving Spatula

Simply Recipes / Hannah Zimmerman

More Bundt Pan Bakes

Honey Cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 to 10 servings
Yield 1 (10-inch) Bundt cake


  • 2 cups (250g) all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon allspice

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup (113g) unsalted buttersoftened (plus 1 1/2 tablespoons for greasing the pan)

  • 3/4 cup (255g)honey

  • 1 tablespoon orange zest (from 1 orange)

  • 1 teaspoon vanilla extract

  • 2 large eggs, at room temperature

  • 1/2 cup (113g) whole milk, room temperature


  1. Preheat the oven to 350°F.

    Grease a 10-inch non-stick Bundt pan with a generous coating of butter, making sure to get in all of the crevices.

  2. Mix the dry ingredients:

    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Set aside.

    Bowl of Dry Ingredients Whisked Together for Honey Cake Recipe

    Simply Recipes / Hannah Zimmerman

  3. Mix the wet ingredients:

    Add the butter and honey to a stand mixer or hand mixer with beater attachments. Mix on medium speed until combined. Add the orange zest and vanilla and mix on medium speed until incorporated, about 1 minute.

    Add the eggs to the butter mixture and mix on medium speed until combined. Add the milk and mix again.

    Butter and Honey Mixed Together in a Bowl

    Simply Recipes / Hannah Zimmerman

    Wet Ingredients for Honey Cake Whisked Together in a Bowl

    Simply Recipes / Hannah Zimmerman

  4. Add the dry ingredients to the wet ingredients:

    Add half of the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Repeat with the remainder of the dry ingredients.

    Bowl of Honey Cake Batter Whisked Together

    Simply Recipes / Hannah Zimmerman

  5. Bake:

    Pour the batter into the prepared Bundt pan and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. 

    Allow the finished cake to cool for 10 minutes before inverting it onto a plate. Serve warm.

    If you have leftover honey cake, you can wrap it in plastic wrap and store it at room temperature for up to 3 days. I do not recommend putting this cake in the fridge as it tends to dry out.

    Simple Tip!

    Individual slices of honey cake can be tightly wrapped and stored in the freezer for up to 3 months. Let the cake slices thaw at room temperature for at least 3 hours before serving.

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    Slice of Honey Cake on a Plate with More in the Background

    Simply Recipes / Hannah Zimmerman

Nutrition Facts (per serving)
290 Calories
13g Fat
41g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 290
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 67mg 22%
Sodium 257mg 11%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 4g
Vitamin C 1mg 5%
Calcium 85mg 7%
Iron 2mg 9%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.