honey cake one bowl recipe
Photo credit Sheri Silver

One Bowl Honey Cake Recipe

This easy Rosh Hashanah dessert is sure to impress.

Honey cake is a High Holiday staple, and it doesn’t get more classic than this delicious version. And the good news is that it is a true one-bowl recipe.

Honey cake is a traditional dessert served for the Jewish New Year, Rosh Hashanah. Honey symbolizes the hope for a sweet year to come, and plays a starring role in this cake. While often maligned as dry, dense or even old-fashioned, I think you’ll agree that this recipe puts to rest any negative associations. Yes, it is a brown cake, but this easy honey cake bakes up tender and moist, with a beautiful, burnished bronze color that will be a hit on your holiday table. Naturally dairy-free, the cake gets its tender crumb from the eggs and oil, while the addition of brewed coffee offsets the sweetness.

I’ve deployed one of my favorite tips for a clean release from the pan that also yields a beautiful finish, by using granulated sugar to replace the flour typically used to prep the pan. The cake releases perfectly, without that chalkiness that flour leaves. Instead, the sugar gives a slightly jeweled effect, and a subtle crunch  — no frosting needed.

That said, if you are Team More is More and want to top this cake, a simple glaze made from confectioner’s sugar and the zest and juice from a large orange or lemon works beautifully. You’ll need about 2 cups of confectioner’s sugar, and can add water (a bit at a time) if needed to create a pourable consistency. Drizzle over the cake and let set at room temperature before serving.

This honey cake stores beautifully, making it a perfect treat for days to follow. To store the cake, wrap in plastic wrap and keep at room temperature for up to one week. Its sturdy nature makes it a no-fuss travel companion (if you’re going to glaze it, wait till you get to your destination for the prettiest finish). Serve for breakfast, with a cup of tea or for a delicious afternoon snack.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
honey cake one bowl recipe

One Bowl Honey Cake Recipe

This one-bowl honey cake is an easy Rosh Hashanah dessert that bakes up tender and moist. It keeps for up to a week and travels well, making it a perfect High Holiday gift. With a beautiful bronze, sugar-speckled exterior, this simple honey cake doesn’t even need frosting! 

  • Total Time: 1 hour 5 minutes
  • Yield: Serves 810 1x


  • nonstick cooking spray
  • 1 cup granulated sugar + extra for prepping the pan
  • 3 large eggs, at room temperature
  • 1 cup honey
  • 1 cup vegetable oil
  • ¾ cup strong brewed coffee
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves


  1. Preheat the oven to 350°F. Spray a Bundt or tube pan with nonstick cooking spray. If using a tube pan, cut a parchment circle to fit the bottom and spray again. Pour in a few tablespoons of sugar and tap the pan to coat, adding more sugar if needed.
  2. Using the whisk attachment of an electric mixer, whisk the eggs till combined. Add 1 cup of the sugar, the honey, vegetable oil and coffee and whisk again till well combined. 
  3. Add the remaining ingredients and whisk till smooth and well blended. Pour the batter into your prepared pan and bake the cake till a tester comes out clean, about 50 minutes.
  4. Cool the cake in the pan on a wire rack for 20 minutes. Place another rack on top of the pan and carefully turn over to release the cake. Remove and discard the parchment paper, then re-invert the cake so it is upright. Cool completely before serving. 


To store the cake, wrap in plastic wrap and keep at room temperature for up to one week.

  • Author: Sheri Silver
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

55 responses to “One Bowl Honey Cake Recipe”

    • It can definitely be made in another pan, but you will need to make sure to grease and line a different pan, and will need to adjust baking time to the size and shape of the pan accordingly. There are tools online that can give you the adjustments.

  • The description says that the cake “gets its tender crumb from the eggs and olive oil.” Should that be vegetable oil?

    • Hi! Our apologies and we will make sure the recipe is updated. It is 1/2 tsp ground cloves.

    • Honey cakes tend to freeze well, yes. Just make sure to allow the cake to cool completely before freezing.

    • This cake was not tested in a loaf pan. If you try it, you will need to adjust the baking time.

  • elegant recipe – thank you. Dumb question: Where exactly are you placing the parchment circle? It it actually in the Bundt pan, or is it underneath?

    • If using a bundt pan you dont need parchment; if you use a tube pan, then you would place parchment at the bottom.

    • We would not recommend using whole wheat flour, the cake will be too dense and dry. You could try it with another flour, but the recipe was not tested this way so we can’t promise what the results will be. If you try it, let us know.

  • We love an olive oil cake. Can that be substituted for the veg oil?

    Also, just to be clear, if using a Bundt pan no parchment required, right?

    (I am obviously not a practiced baker. This would be my first attempt!)

    • Yes, you could substitute with a mild tasting olive oil. If using a bundt pan, no parchment. Good luck!

  • If you measure the vegetable oil 1st into the measuring cup and THEN the honey, the honey just slides right out of the cup, no scraping or losing any precious gold sweetness.

    • I would do a quick google search for this; we aren’t as well versed in baking adjustments for high altitudes (but someone on the internet is!).

    • Sure, though because buckwheat honey tends to be darker and more intense, it may alter the flavor and color of the cake. Let us know how it turns out!

  • I would like to use this recipe with my students. What would you suggest as a substitute for the 3/4 cups of brewed coffee? Thanks

    • It wasn’t tested with chocolate, so we can’t say for sure. But you could either try adding some chocolate chips, or a chocolate glaze on top. Let us know if you try it!

    • You could try water or tea, just keep in mind this may alter the flavor slightly.

  • My great-aunt made a similar recipe but added a shot of whiskey and 1 cup of raisins. Whiskey aside, how do you think raisins would work in this cake?

    • Love the idea of some whiskey! If you like raisins, go for it; this recipe wasn’t tested with raisins through so we cannot say for sure.

  • Hi Shannon,
    I would like to try oats flour and very fine slices of apples in the batter.
    What do you think?
    Thank you

    • Making that number of changes will alter the recipe greatly. I wouldn’t recommend using all oat flour, but perhaps mixing it. Adding a raw fruit into a cake will add additional moisture and could also change the consistency considerably.

    • Hi Magnolia, we have not tested this recipe with coconut oil so cannot say definitively. However, typically you can sub coconut oil for vegetable in desserts, just ensure that the coconut oil is melted and that the other ingredients are at room temperature.

  • I made the cake using buckwheat honey and was very pleased with the result, it reminded me of gingerbread. Would definitely make again, thanks for sharing the recipe!

  • To the reader who asked about buckwheat honey. I make MarcyGoldman’s recipe Majestic Moist Honey cake as adjusted by Deb Perlman of Smitten Kitchen. It is very similar to this one. Perlman reduced the 1 tablespoon of baking powder in the original recipe to1 tsp eliminating the partial sinking of the cake. I always use buckwheat honey and it makes for the most outstanding honey cake. I also allow it to ripen by wrapping it in plastic wrap for a day. I baked mine yesterday and had a completely smooth top. No ridges. It’s in the freezer now.

  • The recipe says to “whisk the eggs til emulsified.” Usually an emulsion is 2 ingredients, so I’m curious about what the texture of the eggs should be before adding the other liquid ingredients? I’m looking forward to making this cake for Rosh Hashanah this year.

    • Hi Carol, thanks for flagging this. The eggs should simply be whisked until they are combined. We also have a short video on Instagram for this recipe, for reference. I hope you enjoy the cake! Rachel at The Nosher.

  • YUM! I made this today for my boyfriend for Rosh Hashanha and it was delicious. I have celiacs, so I adjusted the recipe slightly. Since gluten free flour tends to dry things out, I added an additional shot of whiskey and I also added some pecans. I also ran out of cinnamon after 1/2 tsp, so I supplemented with cardamom. But it is heavenly and moist.

    Thank you so much!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Keep on Noshing

Meringue-Topped Apple Pie Bars Recipe

A unique Rosh Hashanah tray bake that tastes as good as it looks.

Blueberry Honey Cake Recipe

Classic honey cake with a fresh, summer twist.

Traditional Honey Cake with a Delicious Twist

This cake is transformed with a few easy tweaks.