This honey cake is moist, tender, rich in flavor, comes together in one bowl, and is full of warm spices that will make your house smell like autumn.
This cake is traditionally enjoyed during Rosh Hashanah to symbolize a sweet new year. This classic Jewish honey loaf cake is flavored with warm cinnamon and nutmeg.
One reader, Susan, commented: “I have made my fair share of honey cakes — but this one is a keeper! My family finished the entire cake in one sitting, and I had to make another one the next day! ★★★★★”
One reader, miriam, commented: “I’ve made this twice and both times excellent! ★★★★★”
One reader, Catherine, commented: “This cake was moist, sweet and easy to make! ★★★★★”
I make this exact cake every single year for Rosh Hashanah, and it is a recipe everyone absolutely raves about. In fact, it has been made and loved by thousands of my followers who make it a staple on their holiday tables, too!
The best part is that the batter comes together easily in just one bowl with no fancy equipment. Right out of the oven, the warm cake is drizzled with fresh honey, which seeps into the crumb to keep it incredibly moist for days.
In fact, this cake actually tastes even better on day two! It is the ultimate cozy tea cake, and I can't wait for you to try it.
For more honey recipes, check out my honey cupcakes, honey butter chicken, and honey lemon pepper wings!
Jump to:
Why this recipe works
- True One-Bowl Magic: By mixing the wet ingredients first and sifting the dry ingredients directly into the same bowl, you get a gorgeous cake with minimal cleanup.
- Warm Honey Drizzle: Pouring fresh honey over the loaf right when it comes out of the oven allows the honey to seep deep into the crumb, creating a shiny, sticky top and locking in moisture.
- Tastes Better with Time: This cake stays incredibly moist for days and actually tastes even better on day two or three as the honey, spices, and tea settle and deepen in flavor.
- Warm, Spiced Flavor: The blend of high-quality honey, black tea, cinnamon, and nutmeg creates a deep, aromatic flavor that isn't overly sweet.
Ingredients
Before you start, measure out your ingredients to make the baking process smooth and easy. Full measurements are listed in the recipe card at the bottom of this post.
All-Purpose Flour: Provides the perfect structural base for a tender loaf. Cake flour works great as a swap too!
Granulated Sugar: Sweetens the cake and locks in moisture. Caster sugar works well too.
Vegetable Oil: Keeps the crumb incredibly soft and moist when stored. Canola oil works perfectly as well.
Eggs: You will need large, room-temperature eggs so they emulsify smoothly into the oil and honey.
Honey: Use a high-quality, flavorful honey since it is the star of the show.
Strong Black Tea: Brew a cup of strong black tea and let it cool until it is lukewarm. The tea deepens the color of the cake and adds a subtle, earthy complexity.
Baking Powder & Baking Soda: The leavening agents that give the loaf its perfect rise.
Ground Cinnamon & Nutmeg: The ultimate warm spice pairing to bring out the aromatics of the honey.
Vanilla Extract & Kosher Salt: To enhance the spices and balance the sweetness of the honey. Pure vanilla bean extract works best!
Instructions
Preheat your oven to 160°C (320°F). Line a standard 9x5-inch loaf pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
Make the Batter (One-Bowl Method)
In a large mixing bowl, whisk together the room-temperature eggs, granulated sugar, vegetable oil, vanilla extract, and honey until smooth and well combined.
Slowly pour in the lukewarm black tea and whisk until incorporated.
Place a sifter over your bowl and sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture just until the flour disappears. Do not overmix, or the cake will turn out dense!
Pour the smooth batter into your prepared loaf pan. Bake at 160°C (320°F) for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The second the cake comes out of the oven, drizzle a generous tablespoon of fresh honey over the top. Use the back of a spoon or a pastry brush to smooth it into an even, glossy layer while the cake is hot.
et the cake cool in the pan for 20–30 minutes, then lift it out using the parchment paper edges. Let it cool completely on a wire rack before slicing.
Expert Tips
- Don't Skip the Honey Drizzle: Brushing honey onto the cake while it's hot is the secret to that shiny, sticky top and an incredibly moist interior.
- Cool the Tea: Make sure your brewed black tea is lukewarm before adding it to the batter. If it's boiling hot, it will scramble the raw eggs in your bowl.
- Use Room-Temperature Eggs: Cold eggs won't emulsify properly with oil and honey, which can lead to a dense, uneven bake.
- Weigh Your Flour: Honey cake can easily become dry if too much flour is scooped into the measuring cup. For the best results, use a kitchen scale or spoon and level your flour.
- Let it Sit: If you have the patience, wrap the cooled honey cake in plastic wrap and let it sit on the counter overnight. The spices and honey flavors deepen beautifully by the next day!
Troubleshooting
Why did my honey cake sink in the middle?
This is usually caused by opening the oven door too early, which lets hot air escape before the cake’s structure is set, or using expired baking powder/baking soda.
Why is my cake dry?
Honey cakes can dry out quickly if overbaked. Keep a close eye on your loaf starting at the 35-minute mark, and pull it out as soon as a toothpick inserted into the center comes out clean.
What if I don't have black tea?
If you don't want to use black tea, you can easily swap it for warm water, apple cider, or even orange juice for a citrusy twist.
Faq's
In Jewish culture, honey cake is a staple for Rosh Hashanah (the Jewish New Year). The sweet honey symbolizes the hope for a sweet, abundant, and prosperous year ahead.
While you can technically swap honey for maple syrup at a 1:1 ratio, it will completely change the flavor of this cake. It will no longer taste like a traditional honey cake, but it will still be incredibly delicious!
Yes! Honey cake pairs beautifully with nuts. You can fold a half cup of chopped walnuts or pecans directly into the batter, or sprinkle sliced almonds over the top of the batter right before baking.
Storing
Store the cooled honey cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing
This cake freezes beautifully! Wrap the completely cooled loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil.
Freeze for up to 3 months. Thaw on the counter at room temperature for a few hours before slicing and serving.
Substitutions
Gluten-Free: Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend containing xanthan gum.
Vegan Option: Swap the eggs for a ⅓ cup of unsweetened applesauce and use maple syrup in place of the honey.
Variations
Warm Autumn Spices: Add a pinch of ground cloves, ginger, or allspice to the flour mixture for an even warmer, spiced flavor.
Cream Cheese Glaze: Drizzle a simple cream cheese or maple glaze over the cooled cake. You can use the cream cheese glaze from my lemon cream cheese bundt cake.
Citrus Twist: Fold a teaspoon of fresh orange zest into the batter to brighten up the warm spices.
Equipment
More fall recipes
Pecan upside down cake- A moist vanilla cake topped with a rich, caramelized pecan topping.
Apple upside-down cake- Loaded with warm spices and topped with perfectly caramelized apple slices.
Easy apple cake- A light, fluffy, and rustic cake that takes under 20 minutes to prep!
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📖 Recipe
Moist Honey Cake (Rosh Hashanah)
Ingredients
- 1 ¼ cups Flour AP
- ½ cup Sugar
- ½ cup vegetable oil
- 2 Eggs
- ½ cup Honey
- ½ cup Tea
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
Instructions
- Preheat your oven to 160°C (320°F). Line a standard 9x5-inch loaf pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
Make the Batter (One-Bowl Method)
- In a large mixing bowl, whisk together the room-temperature eggs, granulated sugar, vegetable oil, vanilla extract, and honey until smooth and well combined.
- Slowly pour in the lukewarm black tea and whisk until incorporated.
- Place a sifter over your bowl and sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture just until the flour disappears. Do not overmix, or the cake will turn out dense!
- Pour the smooth batter into your prepared loaf pan. Bake at 160°C (320°F) for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- The second the cake comes out of the oven, drizzle a generous tablespoon of fresh honey over the top. Use the back of a spoon or a pastry brush to smooth it into an even, glossy layer while the cake is hot.
- Let the cake cool in the pan for 20–30 minutes, then lift it out using the parchment paper edges. Let it cool completely on a wire rack before slicing.
Notes
- Lukewarm Tea: Ensure your brewed black tea cools down to lukewarm before mixing. Adding boiling hot tea directly to the wet ingredients will scramble the raw eggs.
- Warm Honey Drizzle: Pour and spread the honey over the top the exact second the cake comes out of the oven. The heat allows the honey to seep deep into the crumb, creating a sticky top and trapping the moisture.
- Flour Measurement: Use a digital kitchen scale or the spoon-and-level method. Honey cakes can dry out easily if you scoop flour directly from the bag, which packs too much into the measuring cup.
- Room Temperature Eggs: Use room-temperature eggs so they emulsify smoothly with the oil and honey. Cold eggs will cause the ingredients to separate and bake unevenly.
- Baking Time Watch: Honey cakes can dry out quickly if overbaked. Check the loaf with a toothpick starting at the 35-minute mark, and pull it from the oven as soon as it comes out clean or with a few moist crumbs.
- Make Ahead: For the best flavor, bake this cake a day before serving. Wrap the completely cooled loaf tightly in plastic wrap and let it sit on the counter overnight so the honey and spices can deepen.
miriam says
I’ve made this twice and both times excellent
Kathy Cheek says
Yummmm
Orlee Hauser says
Hands down the best honey cake I ever made. Unbelievable.
Susie Goldstein says
Question: Do I cool the cake in the pan or out of the pan on a rack?
Chelsea says
I made this twice. The first time, I followed the recipe exactly as is. STICKY SWEET DELICIOUS BREADY LOAF CAKE WONDER!! They honey seeps in a bit so the first quarter inch was super sweet. I thought my mixture was a bit thin, but I think that is what made sure it was light and airy.
The second time around, I was making a double batch and replace two eggs with egg whites (equal parts to two eggs, not just the whites of eggs). Still just as good! We made one into a loaf and the other with an 8x8 pan and it worked just as well in the oven for the same time and temp. In addition to the honey, I took toothpicks and poked holes all over to help the honey seep through deeper, poke-cake-adjacent, if I may. I think it helps, but not necessary at all. I’ve gotten rave reviews from all the people who tried it, which includes 7 out of 8 preschool kids! ^_^
The one thing I thing I’d do over is sifting the flour. I had some clumps. Otherwise I love it.
Cherie says
Best honey cake I've ever made! The recipe was easy to follow and made a moist and delicious honey cake.
Susan says
I have made my fair share of honey cakes - but this one is a keeper!! It is so simple to make, and tastes so good - my family finished the entire cake in one sitting, and I had to make another one the next day.
All the ingredients are standard in my pantry, so no special preparations and the result is so moist, thoroughly cooked and tasty. Not too much sugar / honey so does not give heartburn, but full of flavour!
Highly recommended!
Steven B says
L'Shanah Tovah! Sept 22, 2025.
saw your recipe when i did a search, and "easy" is right up my alley!
This most cake recipe went together easily and came out so most and delicious! Thank you! 🌹🕊️🫂🪄😁
Catherine Moseley says
This cake was moist, sweet and easy to make. I chopped almonds and pressed them into the top of the dough before cooking and then spread honey on top after taking it out of the oven. Thank you for a new favorite cake.
Wendy says
Gave this a try this weekend and my husband says he likes it better than the honey cake recipe I've been using for years, so...THANK YOU! I did make a couple modifications: slightly more flour to account for my use of einkorn, coffee instead of tea, and a little bit of allspice and ground cloves added to the spices. So easy to put together, and so good. A winner is all regards.
lindsey says
just quick question, do u weigh your ingredients when u bake generally or do u use cups , i don't know which one to side with . also have u tried both weighing and cup methods for this recipe and which one came out better
Jewel says
I made this today and we loved it! I was a little concerned as the batter was very thin - but it baked beautifully. (took closer to 60 minutes) Thanks!
Tis says
Made this twice and loved it! First time as a load and the other time as cupcakes.
My daughter has now selected this as her birthday cake... Any tips for making it a layer cake with vanilla icing?
Sara D says
I used organic whole-grain flour, allulose instead of sugar, and raw organic honey.
I baked this into muffins.
They were absolutely delicious!! Very moist. Not overly sweet, despite all the honey. I’m looking forward to making them again and may not wait until next Rosh Hashanah!
Blair says
I love honey cake and have tried many recipes but this is the best yet! I used a very dark buckwheat honey and replaced half the AP flour with rye so it was extra dark and rich. Thank you!
Sherri says
I made this recipe as muffins for Rosh Hashanah and everyone raved about them! I did add a little bit of cardamom powder to the mix and a couple of cloves when making the black tea. It just leveled up the lovely spice flavor. This will be my go to recipe for the holidays.
Pat says
Very easy to make. Came out exactly as pictured. The family loved it. It was moist, tasty and looked great.
jane says
I love this honey cake recipe. It is simply delicious and everyone loves it. Half eaten in an hour, second helpings please! It's a Keeper. Thanks for all the helpful, encouraging Tips from other bakers, and especially the detail baking Tips from the baker herself. The recipe itself is perfect. Only problem are the annoying aus that make it challenging to stay organized while baking using my tablet. Ideal would be to offer a baking mode for easier viewing. Thanks for the great recipe.Delisch!!
Linda says
Hi. I want to make this cake for Rosh Hashana. I cannot set my oven to 320 degrees Fahrenheit. Will baking this cake at 325 degrees Fahrenheit work?
Thank you.
RichandDelish says
Yep, it will work!
phyllis says
Can I make this in a 8 inch square pan like brownies?
RichandDelish says
Yes!
Alana says
I’m wondering - would this cake be good with a cream cheese frosting?
RichandDelish says
Yes! It will be so good with cream cheese frosting.
Helen Kelly says
Truly rich and delish! But have already made two as gifts and mine for Yom Kippur break fast.
NY says
The cake was amazing, used coffee instead of tea and used some additional seasonings in addition to nutmeg.
Margaret says
Hi, 5 stars out of five. Easy, recipe instructions clear and worked perfectly, looked as per picture, tasted awesome. Thank you for sharing, will be doing this quite alot.
Ellen Pfeifer says
Hi, I jad this cake at my book club and it was delish! I want to try baking it myself but I have one question about the amount of honey to use. The recipe calls for 1/2 Cup. But honey is used twice, once in the batter and then drizzled over the top after baking. Do you use the full 1/2 C in the batter? If so, how much extra do you use in the drizzle? If not, how much goes into the batter and how much in the drizzle? Thanks!
RichandDelish says
Hi Ellen! I'm so glad you enjoyed this cake. For the cake batter, you use 1/2 cup of honey, and then add about 1-2 tbsp of honey drizzle on top.
Debbie says
Beautiful cake, easy to follow. I did add the dry mix too quick and it went lumpy. I know you said don't over mix but I whisked it for about 5-10 seconds and it was still moist!
Will definitely be making it again.
Mike says
Soft and light, moist and very delicious.
Easy to make
Hollie says
Is there anything I can use to replace the tea? My family is not a fan of tea. Could coffee work?
RichandDelish says
Hi Hollie, you can't taste the tea, it gives the cake its color, but coffee works too!
Andrew says
it was so good i used it on a school progect
Helen B says
Loved this recipe! Very easy to make - super moist! Mine needed about 10 mins more than stated - I put some cinnamon frosting and toasted sliced almonds on top too, which balanced out the sweetness a bit. Have bookmarked this recipe and will definitely make again! Thank you
Laura says
Ate this whole cake in one sitting.
Sin was expunged on Yom Kippur.
Anita says
I made this recipe and it is amazing, the cake is really soft, moist and absolutely delicious. I was a bit worried when my batter was watery but it turned out really well.
Jackie says
I have a quick question about the room temperature contents The recipe reads that all contents should be room temperature, but then also states that you should add hot tea. Should the tea in fact be hot, or should it be allowed to cool to room temperature before adding? Thanks!!
RichandDelish says
Hi, the ingredients should be at room temperature, but the tea should be hot! Hope this helps 🙂
Celia says
I love this recipe! I've never made a Honey cake before and it was so simple and easy ... and yummy! Two things I did differently ... I used non-stick cooking spray (PAM) instead of the parchment paper; I baked at 320F, but had to bake for an extra 10 minutes. I will be making this a lot more! Thank you!
Sam says
I'm a huge ginger fan, so I replaced the spices with ginger, I also used ginger lemongrass tea. Delicious.
Eric says
Sounds delicious, will make this week. Just curious to learn from any of you experts out there if this (recipe) resembles the famous Russ & Daughters Honey Cake (at all)?
Christine Puccia says
I had some honey cake years ago, and it was so dry I never tried it again. This recipe is moist and delicious. I upped the kosher salt to 1/2 tsp. And it took a little more than 45 minutes, but it's a keeper.
Neil Bloom says
To Start , i hage never left a review , howerver this one is worthy , im a professional Chef, I made this recipe 4 times this last week , first as a tester, I made a double batch ,2 loafs, they barely made it to room temperature and it was gone. Next day made triple, next 6 times ,the moral to the story is its easy and the best Honey Cake (maybe cake peroid) . The key is the melted honey on top ! L'Shana Tovah
Marilia says
I made the recipe exactly as described and sprinkled the top of the dough with chopped Brazil nuts and honey before cooking it. My oven is old and doesn't have a thermostat but the cake was ready in 45 minutes, soft and delicious, just a little lighter than the photos on the Internet. I used black tea apple & cinnamon flavored.
Jessica says
Can I make this recipe with a 9x13 cake pan or a 9” round cake pan?
RichandDelish says
Hi! You can make it in a 9 inch round pan, or double the recipe and make it in a 9x13 inch pan 🙂
Sarah says
I forgot to add the black tea to my batter, how will this affect the cake? crossing my fingers!
RichandDelish says
It is very important to add it as it's a main ingredient to keep the cake moist.
Lisa says
I've been searching for a "traditional" honey cake recipe and this is it! This is a relatively easy recipe that went together quickly. The results were excellent, light texture, dark in color, and honey-flavorful. The secret ingredient, black tea, made all the difference. I made the recipe in a 10" x 5" loaf pan. After 30 minutes, I had to turn up the oven from 320 to 350 and the cake took 60 full minutes to be done. Next time, I will use a smaller, 1 lb. (8" x 4") loaf pan which will make a taller cake and bake at 350. I really don't understand the 40 minutes at 320 instructions. Perhaps a convection oven was used?
Hanna Schwartz says
I made this cake for Rosh Hannah today. I tasted the cake it came delicious and moist and I added walnuts. Thank you, this recipe is definitely a keeper.
Marsha says
I don't understand how much honey goes into the cake batter and how much gets drizzled on top after it comes out of the oven?
Carly says
I am equally confused! I am going to assume 1/2 cup honey in the mixture, and then additional honey drizzled? But how much?
RichandDelish says
About 1-2 tbsp 🙂
Debz says
The cake has fallen in the middle. I didn’t want to overmix, there were lumps in the batter when I poured it into the pan. Should I have sifted the dry into the wet?
RichandDelish says
Hi! You should mix the batter until you do not see lumps of flour visible. And I always recommend sifting the flour. Also, this may happen because you opened the oven door in the middle of it baking or because you didn't measure the flour correctly. I give tips in the notes below for how to get perfect results every time, they can be helpful for you! Hope this helps 🙂
doris says
can you mix something with the honey cuz I don't like straight honey
Regina says
This is just the best cake, dress up with cream or frosting and/or fruit, or just make your favourite cuppa and enjoy. Love it.
Sofi says
Loved it!!! Easy and Delicious!
Teresa. Krijgsman says
I made it with GF flour and its perfect. no other changes
Mark says
My first attempt baking a Honey Cake and I was thrilled with the results. Next time I probably will add some raisins and some sort of nuts.
Cal says
Delicious and moist. I kept spreading more and more layers of honey over the top after baking. My family really loved it.
Maureen Wood says
I am so looking forward to making this cake after reading all h the e comments.
Is there something in Black tea that reacts chemically? I have Rooibos tea which I would prefer to use.
RichandDelish says
Hi, it will work great as well!
Inessa says
Great recipe! Thank you very much for posting it. Made it in mini loaf pans.
Unfortunately, I didn't get that rich brown color as shown in picture.
Thank you!
Marjie says
How long did you back the mini loaves, what size were they?
Genny Burgess says
Can I make this in small individual loaf pans? One pan with multiple small loaf sections?
RichandDelish says
Yes!
Maeby says
320f was too low for me. I live in Colorado so it could just be the altitude. I did it on 320f for 70 minutes and it was still not cooked through so then I turned it up to 350f and cooked for another 10 minutes, turned out a little crispy on the edges but very good in the center. Not sure if this was a problem with altitude or a problem with the recipe.
Martin says
I'm having the same problem but my elevation is 1000 ft. Left the temp at 320 and baked for 70 min to an internal temp of 200-205F degrees in a USA aluminized steel 9x5 pan. Waiting to taste!
Gila says
Can I double up this recipe to bake in 20x9 large cake tin or should I rather bake in four loaf tins
RichandDelish says
Yes!
Beverly Adler says
Recipe doesn’t indicate loaf pan size just says to use standard pan. I would like to know whether the 4x8 or 5”x9” is preferred.
Thank you.
Beverly
RichandDelish says
I used a 5x9 inch but both will work!
Fanny says
I’m confused about the degree of baking. You note that the oven should be preheated to 320F and then you note that the cake should go into a 350F preheated oven.
Which is it please? Would love to bake it tomorrow.
Thank you and Shanna Tova!
RichandDelish says
Hi! I fixed it. You need to bake it in a 160c (320f) preheated oven. Enjoy, Shanna Tova!
Miriam says
I'm not a tea drinker and don't have tea in the house; can hot coffee be substituted?
RichandDelish says
Hi! Yes, coffee is a great substitution.
Holly says
Thank you for this simple yet divine recipe. I used earl grey tea for the batter. This cake was super moist, with just the right amount of sweetness.
NB I used the metric measurements as Australian measuring cups differ from US.
Jonelle says
What kind of tea do you use?
RichandDelish says
Hi! I used black tea for this.
Nicola says
I've heard of this cake before and was intrigued by it and I've finally now been able to try it. I would like to say, this is one of the most moist and light cakes I've ever had. I couldn't wait for it to cool down completely and my first bite just disappeared in my mouth. So light and fluffy! I'm going to be making this over and over again. Would absolutely recommend!
RichandDelish says
It is one of the lightest cakes, that's why I love it so much! Thank you for your review!
Aurora Ladner says
I just baked this on our Rosh Hashana, we love it,it's not too sweet, very easy recipe I would bake this over and over,thanks for sharing your recipe.