Best Ever Honey Cake


A Decadent Delight for Rosh Hashanah

Prepare to indulge in the ultimate honey cake experience with our Best Ever Honey Cake recipe. Yes, we’re not shy about declaring it the best ever because once you taste it, you’ll understand why.This honey cake hits all the right notes—it’s dense, flavorful, and incredibly moist, with a gooey top that takes it to the next level of deliciousness. Trust me, you won’t be able to resist going back for seconds.

Best Ever Honey Cake

Get ready to savor every bite of this decadent honey cake, perfect for celebrating Rosh Hashanah or any special occasion. It’s a true crowd-pleaser that will have everyone coming back for more.


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 teaspoons cinnamon
  • A fat pinch of ground cloves add more if desired
  • 1 cup vegetable oil
  • 1 cup honey
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs at room temperature
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 1 cup warm coffee or strong tea
  • 1/2 cup orange juice
  • 1/4 cup whiskey or substitute extra orange juice


  • Preheat your oven to 350°F and generously grease your chosen baking pan(s) with non-stick cooking spray.
  • In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, and ground cloves.
  • In another bowl, combine the vegetable oil, honey, granulated sugar, brown sugar, eggs, vanilla bean paste or extract, warm coffee or tea, orange juice, and whiskey (or extra orange juice).
  • Mix the wet ingredients into the dry ingredients until well combined.
  • Pour the batter into the prepared pan(s) and smooth the top.
  • Bake the cake until it tests done—this means it springs back when gently touched in the center or when a toothpick inserted into the center comes out clean.
  • For angel and tube cake pans, bake for 60 to 75 minutes. For loaf cakes, bake for about 45 to 55 minutes.
  • Optional: For the gooey top, cover the cake with foil right after it comes out of the oven and let it sit for a bit before serving.
Author: ChezChaya

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