An Orange Honey Cake is a deliciously subtle springtime staple! Flavored with honey, orange, and spices, it’s a simple but delectable treat that perfectly complements a cup of tea or coffee. It’s moist, perfectly sweet, nicely spiced, and the best part: it’s so easy.
Honey and orange both scream Spring and adding a few flowers into the mix really livens things up as well — as undemanding as this recipe is, it’s so easy and fun to add things to it to make it feel like a celebration.
- 1 cup raw organic honey
- ¼ cup orange juice
- 2 large eggs
- 1 tablespoon orange zest
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 tablespoons melted butter
- confectioner’s sugar and flowers for garnish (optional – but pretty!)
- Preheat oven to 350°. Grease an 8″ round cake pan.
- Sift together flour, baking soda, and baking powder in a mixing bowl.
- In an electric mixer or separate bowl, beat honey, eggs, butter, and orange juice until well incorporated.
- Gradually add in the dry ingredients and blend until just incorporated, being careful not to over-mix.
- Pour batter into prepared pan and bake for 30 minutes, or until the cake is set and a toothpick comes out clean. Let cake cool in the pan for about 10 minutes until setting it free and leaving it on a wire rack to cool completely.
- Garnish with confectioner’s sugar and a few fresh flowers if desired before serving, and enjoy!
This is a cake that gets even better after it sits awhile, so don’t worry about having to eat it all the same day! I find the cloves and ginger really complement the brightness of the orange flavor mixed with the warmth of the honey… if you’re a fan of no-fuss and relatively basic treats, give this a try! I hope you enjoy it.
Hopefully everybody had a lovely & peaceful Easter weekend. Celebrate your next spring event with this deliciously simple honey cake and let me know what you think in the comments! 🙂
Low and behold, my father’s most-requested birthday cake! This cake is like a candy bar: chocolatey on the outside with a gooey & moist coconut center. We always bake this cake using the classic 10″ tube pan, but I think any kind of pan would do — I’ve seen it done bundt-style as well as a normal layered cake. Go with what you’re most comfortable with! This recipe was originally known in my house as the “8-bowl-recipe” because the original was absolutely insane. Luckily, we’ve made a few changes and shortcuts here and there so that the baking process is seamless and the cake is just as delicious as it always was 🙂
For the cake:
- 6 squares baking chocolate
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ½ cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 ½ cups flour, divided
- 1 tsp baking soda
- ¼ tsp salt
- 1 ½ cups pre-made coffee (you can also use water, but coffee adds a nice depth to the chocolate)
For the coconut meringue:
- 2 egg whites
- 1 tsp vanilla
- ½ cup sugar
- 2 cups (1 7-oz package) fine-grated coconut
For the frosting:
- 1 cup melted Nestle’s semi sweet chocolate morsels
- 2 tablespoons butter
- 1 egg yolk
- 1 ½ cups sifted powdered sugar
- ¼ cup half-and-half
- Preheat oven to 350° and grease/flour your cake pan.
- In a saucepan, melt butter and chocolate. Turn off the heat once fully melted and stir in the sugar.
- In a separate bowl, add the flour, baking soda, and salt together.
- Transfer chocolate mixture into an electric mixer and beat the eggs in one at a time.
- Add the vanilla
- Stir in the flour, baking soda, and salt while beating the coffee in alternatively until well blended. Set aside.
- To make the meringue, begin beating the egg whites and sugar in an electric mixture on high speed. Once it becomes soft and marshmallowy, fold in the coconut.
- Turn about a third of the chocolate batter into your greased pan. Pour ½ of the coconut meringue on top then cover with ½ of the remaining chocolate batter. Top with remaining coconut, then remaining chocolate batter.
- Bake for 55-65 minutes or until toothpick test runs clean. Cool ten minutes in the pan, then remove the cake and cool completely on a wire rack.
- Once cooled, beat the frosting ingredients together until of spreading consistency. Frost & enjoy!