One-Bowl Honey Cake Recipe for Rosh Hashanah

low angle, closeup shot of a mini honey cake on a blue and white plate.

4.56 from 534 votes

One-Bowl Honey Cake Recipe for Rosh Hashanah

Coffee, orange juice, and brown sugar give this cake depth without covering up the honey flavor, which is the whole reason to make a honey cake. Using oil instead of butter and stirring the batter together with a light hand produce a moist, tender crumb that holds up for days. In fact, it’s even better on day two.

Course Dessert Recipes

Cuisine Jewish

Keyword honey cake, honey cake rosh hashanah, jewish honey cake, rosh hashanah honey cake

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 265kcal

Author Robin @ All Ways Delicious

Ingredients

3½ cups (420 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
1 cup (240 ml) vegetable oil
1 cup (240 ml) honey, divided
1½ cups (300 grams) sugar
½ cup (110 grams) brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) brewed coffee or strong tea
½ cup (120 ml) orange juice

Instructions

Preheat the oven to 350°F and generously grease the baking pan(s) with nonstick cooking spray, baking spray, or butter. (Use either three 9-by-5-inch loaf pans, one 9-by-13-inch baking pan, or any equivalent-sized pans.)
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
Add the oil, 3/4 cup of the honey, sugar, brown sugar, eggs, vanilla, coffee or tea, and orange juice. Mix thoroughly, until all ingredients are combined and no lumps remain.
Pour the batter into the prepared pan(s), filling each about halfway.
Drizzle the remaining 1/4 cup of honey over the batter.
Bake in the preheated oven until the cake is set all the way through and feels springy to the touch (30 to 60 minutes, depending on the size of your baking dishes). A tester inserted into the center should come out clean.
Let cool 15 minutes before removing from the baking dish. Slide a knife around the edges to help loosen the cake, if necessary.

Video

Notes

1. This recipe makes three 9-by-5-inch loaf pans or one 9-by-13-inch baking pan, or 36 standard cupcakes.

2. Be careful not to overfill the pans—each pan should only be filled about halfway.

3. Smaller portions bake faster so adjust the cooking times and check early and often.

4. You can cut this recipe down. To make one 9-by-5-inch loaf or 12 cupcakes, use 1 cup plus 2 tablespoons flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup vegetable oil, 1/3 cup honey (save about 1 1/2 tablespoons for drizzling over the batter, 1/2 cup granulated sugar, 2 1/2 tablespoons brown sugar, 1 large egg, 1/2 teaspoon vanilla, 1/3 cup coffee or tea, and 2 1/2 tablespoons orange juice.

5. To make 2 9-by-5-inch loaves or 24 cupcakes, use 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2/3 cup vegetable oil, 2/3 cup honey (save about 3 tablespoons for drizzling over the batter, 1 cup granulated sugar, 1/4 cup plus 1 tablespoon brown sugar, 2 large eggs, 1 teaspoon vanilla, 2/3 cup coffee or tea, and 1/4 cup plus 1 tablespoon orange juice.

Nutrition