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–+ servings
Sliced loaf of honey cake on a parchment paper.

Moist Honey Cake (Rosh Hashanah)

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.
5 from 230 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Israeli
Servings 10 slices
Calories 258 kcal

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.

Nutrition

Calories: 258kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 33mgSodium: 169mgPotassium: 44mgFiber: 1gSugar: 24gVitamin A: 48IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword honey cake recipe, honey loaf cake, jewish honey cake, moist honey cake, rosh hashana honey cake
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