This honey cake is moist, tender, rich in flavor, comes together in one bowl, and is full of spices that will make your house smell like autumn.
This honey loaf cake often enjoyed during Rosh Hashanah. It is flavored with warm spices like cinnamon and nutmeg, which give it a cozy, aromatic taste.
The batter comes together easily in just one bowl, making the preparation super simple. Once baked, the cake is drizzled with honey, adding a sweet finish that keeps it moist and delicious.
This cake says moist and delicious for a few days. It even tastes better one or two days later. It will become your new favorite tea cake, I can't wait for you to try it!
It is a simple yet satisfying treat that can be enjoyed on its own or paired with a cup of tea or coffee.
Check out my honey recipes like my honey cupcakes, and honey butter chicken, and honey lemon pepper wings!
Jump to:
Why this recipe works
- Texture- the texture of this honey cake is incredibly moist, thanks to the generous drizzle of honey that seeps into every bite. This cake has a tender crumb that stays soft for 4 days.
- Flavor- this cake is made with honey, cinnamon, nutmeg, and black tea which combines into a delicious honey cake flavor.
- Simple- this cake uses simple ingredients you can find in any grocery store which creates the most delicious tea cake you will fall in love with!
- One bowl cake- one of the best aspects of this recipe is its simplicity. it comes together in just one bowl. This means minimal cleanup and more time to enjoy the holiday festivities with family and friends.
- Time- you will need only 10 minutes to prepare this cake, and another 45 minutes to bake it. Total of under an hour to make this from start to finish!
Honey cake for Rosh Hashana
Honey cake is a cherished Rosh Hashanah tradition, symbolizing a sweet and prosperous new year. The honey in the cake represents abundance and blessings in Jewish culture.
Serving honey cake honors cultural heritage and unites families to celebrate new beginnings with sweetness. We make this cake every year and it disappears in minutes from how good it is.
Ingredients
Before you start to make this Jewish honey cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Oil- I used vegetable oil for this recipe, canola oil can work as well.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Honey- use fresh honey. Use your favorite brand of honey for this cake and the best quality honey you can get your hands on.
Tea- Make a strong black tea and cool it lightly.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Salt- I used kosher salt for this recipe, you will need ¼ teaspoon of salt.
Spices- you will need ground cinnamon and nutmeg for this. You can use fresh nutmeg or ground nutmeg.
Instructions
Preheat an oven to 160c (320f) and prepare a parchment paper-lined loaf pan.
In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Add the hot tea to the wet mixture and mix until combined.
In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix with a small whisk until combined.
Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don’t overmix!)
Our the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.
Drizzle honey on top of the cake right when it comes out of the oven. Smooth it out with a spoon.
Let the cake cool for at least 30 minutes and serve!
Expert Tips
- Don't skip drizzling the top of the loaf with honey! This is the final touch that takes this honey cake to the next level.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Quality honey matters. Opt for high-quality honey, as it is a key ingredient in this cake. The better the honey, the richer and more aromatic your cake will be.
- Check doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your cake is done.
- For extra crunch, add chopped nuts of your choice like chopped pecans, almonds, or walnuts.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the honey loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
Faq's
The flavor of this cake is sweet, tender, moist, full of cinnamon flavor, and delicious.
Yes! It's popular to mix and sprinkle nuts in this cake, add chopped walnuts to the batter of the cake, or top the cake with sliced almonds.
Check the middle of the loaf by inserting a toothpick into the loaf. When the toothpick comes out clean, the cake is done. If not, bake for another 5-10 minutes.
A cake sinking in the middle usually stems from under-baking, over-mixing the batter, incorrect ingredient measurements, or low oven temperature.
Accurate measurements, proper mixing techniques, and correct baking times are essential to prevent this issue.
Storing
Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge in an airtight container for up to 5 days.
Freezing
Start by allowing the cake to cool completely at room temperature. Once cooled, wrap the entire loaf tightly in plastic wrap to prevent freezer burn.
Then, place the wrapped cake in a large, resealable freezer bag or an airtight container. Label the bag with the date so you know how long it's been stored.
When you're ready to enjoy your cake, simply take it out of the freezer and let it thaw at room temperature for a few hours before serving. This method ensures your cake stays moist and delicious!
Substitutions
Honey- you can swap the honey with maple syrup if you want to make this cake and don't have honey available.
Vegan- make this vegan by swapping the eggs with ⅓ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Serving Tips
Whipped cream- serve a slice of this cake with a dollop of freshly whipped cream and a drizzle of honey.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Loaf pan
- Pastry brush
- Rubber spatula
More fall recipes
Pecan upside down cake- This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
Apple upside-down cake- This apple upside-down cake features an incredibly moist cake that is loaded with cinnamon and nutmeg, topped with a caramelized apple topping.
Easy apple cake- This cake is fluffy, light, airy, moist, soft, and delicious. This apple cake contains only a few simple ingredients to make and takes under 20 minutes to prep.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 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 an oven to 160c (320f) and prepare a parchment paper-lined loaf pan.
- In a separate large mixing bowl, add the eggs, sugar, oil, vanilla extract, and honey, and mix well with a whisk. Add the hot tea into the wet mixture and mix until combined.
- In a separate medium mixing bowl, add the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix with a small whisk until combined.
- Pour the dry ingredients into the wet ingredients mixture and carefully mix until just combined. (don’t overmix!)
- Pour the batter into a parchment paper-lined loaf pan and bake in a 160c (320f) preheated oven for 40-45 minutes or until a toothpick comes out clean.
- Drizzle honey on top of the cake right when it comes out of the oven. Smooth it out with a spoon.
- let the cake cool for at least 30 minutes and serve!
Notes
- Don't skip drizzling the top of the loaf with honey! This is the final touch that takes this honey cake to the next level.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Quality honey matters. Opt for high-quality honey, as it is a key ingredient in this cake. The better the honey, the richer and more aromatic your cake will be.
- Check doneness with a toothpick. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your cake is done.
- For extra crunch, add chopped nuts of your choice like chopped pecans, almonds, or walnuts.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your baking pan with parchment paper! This step helps the cake to release easily from the pan.
- Be patient! I know it’s extremely tempting to eat this cake as it is pulled out of the oven, but let the honey loaf cool for at least 20 minutes so it will be firmer and won’t crumble up.
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.
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
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.