Honey Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or a 9x9 square) with parchment; grease parchment lightly.

Whisk dry ingredients

In a medium bowl, whisk together 2.5 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 1 tsp ground cinnamon, 0.5 tsp ground ginger, and 0.5 tsp salt until uniformly combined. Set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.5 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and honey

Add 3 eggs one at a time, beating briefly after each addition until incorporated. Mix in 0.75 cup honey and 1 tsp vanilla extract until smooth. The batter may look slightly loose—this is normal because of the honey.

Combine wet and dry

With the mixer on low, add about one-third of the dry flour mixture, then half of 0.75 cup buttermilk, continuing in alternating additions and ending with the dry ingredients. Do not overmix; mix until just combined and a smooth, slightly thick batter forms.

Transfer and bake

Pour batter into the prepared pan and smooth the top. Bake in the preheated 350°F (175°C) oven for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter) and the top is golden.

Make glaze

While the cake bakes, combine 0.25 cup hot water, 0.25 cup honey, and 1 tbsp fresh lemon juice in a small bowl and whisk until the honey dissolves and the mixture is smooth. Keep warm.

Soak cake

When the cake is done, remove it from the oven and immediately use a skewer or fork to poke evenly spaced holes across the warm cake surface (about 12–16 holes). Slowly spoon or brush the warm honey glaze over the hot cake so it soaks into the holes and the top, working in small batches until all glaze is used. Allow the cake to cool in the pan on a wire rack for 20–30 minutes so the glaze sets.

Unmold and cool

Run a small knife around the pan edges if needed, invert the cake onto a wire rack or serving plate, and carefully remove the parchment. Let the cake cool completely (another 30–40 minutes) so flavors meld and texture firms slightly.

Optional topping

If using, dust the cooled cake lightly with 2 tbsp powdered sugar and sprinkle 0.25 cup toasted sliced almonds over the top just before serving.

Serve

Slice the cake and serve at room temperature. The honey-soaked cake is moist and keeps well in an airtight container for 2–3 days (refrigerate in hot climates).