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honey cake one bowl recipe
Photo credit Sheri Silver

One Bowl Honey Cake Recipe

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5 from 3 reviews

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 8-10


  • 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