Last Updated on January 14, 2023 by Ellen Christian
You will love this Honey Bundt Cake recipe! Try this deliciously moist honey cake recipe for a lightly sweetened spring dessert.
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Honey Bundt Cake Recipe
If you love honey as much as I do, you will want to check out these deliciously sweet things to do with honey. And, of course, you need to try this baked brie with blueberries and honey.
This delicious honey cake is lightly sweetened and can be served on its own without any frosting at all. You can serve it with your favorite fresh fruit. Or, try serving it as a honey bundt cake with glaze.
This is the perfect choice for times when you want a simple dessert. It can be made ahead of time so it’s ready when you want to serve it. And, it goes just as well with a cup of tea for brunch as it does with coffee for dessert.
Check out this Mothers Day brunch buffet.
Can I make mini bundt cakes?
You certainly can. This recipe makes one large cake. But, if you prefer, you can bake them in mini bundt pans as well.
You will need to test them with a knife to see when they are done. The total baking time will depend on the size of the pan.
Tools to make this recipe
- Wire rack to cool the cake
If you have a stand mixer, you can certainly use that to mix the ingredients. Or, a hand mixer will also work just as well. You can even mix it with a wooden spoon if you want to. It’s really a very flexible recipe.
What kind of pan is best?
You can use either a bundt cake pan or an angel food cake pan. Both pans are types of tube pans. With an angel food cake pan, the center lifts out of the mold.
A bundt cake pan is typically one piece and often has a more decorative finished shape. Any type of tube pan will work with this honey bundt cake recipe.
What can I top this with?
I enjoy this type of cake plain as it is. But, you can certainly top it as well. Here are just a few ideas.
- Confectioner sugar glaze
- Melted chocolate
- Fresh fruit
- Pie filling
- A dusting of confectioner’s sugar
- A drizzle of honey
- Sugar glaze with chopped walnuts
Can I make this ahead of time?
You can definitely make this cake ahead of time. Just wrap it tightly in plastic wrap after it has come to room temperature. This will allow you to make it up to one day ahead.
Can I freeze honey bundt cake?
Yes, if you don’t want to be tempted to eat the entire cake in one weekend, you can certainly freeze some of it. I would recommend freezing individual slices.
All you need to do is to slice the cake and place each piece in a Ziploc freezer bag. Then, when you want to enjoy a slice, you can just take it out of the freezer and let it thaw on the counter.
You can keep this cake frozen for about 3 months. Just make sure that the bags are sealed tightly to prevent freezer burn. It will taste best if you enjoy it within two weeks.
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What can I add to the cake?
If you’d like to add something to jazz up the cake a bit, why not consider a cup of mini chocolate chips? Or, chopped walnuts or pecans are also a delicious addition. A handful of fresh blueberries looks gorgeous in the final cake and tastes delicious too.
Any of these dessert fillings would be delicious in the center of your cake.
More cake recipes
Honey Bundt Cake Recipe
You will love this Honey Bundt Cake recipe! Try this deliciously moist honey cake recipe for a lightly sweetened spring dessert.
Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- 1 cup vegetable oil
- 1 cup honey
- 1 ½ cups sugar
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup coffee
- ¾ cup orange juice
Instructions
- Preheat the oven to 350 degrees. Prepare an angel food cake pan by lightly greasing with butter or shortening and dusting with flour. Remove excess flour.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and spices.
- To the flour, add the oil, honey, sugar, brown sugar, eggs, vanilla, coffee, and orange juice.
- Mix until all of the ingredients are combined but do not over mix.
- Transfer the batter to the prepared baking pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to rest in the baking pan for 10 minutes. Run a knife around the edge of the pan and then invert the cake onto a wire rack to cool completely.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 534Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 47mgSodium: 338mgCarbohydrates: 86gFiber: 2gSugar: 57gProtein: 6g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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