Rosh Hashanah is a time for fresh starts, sweet reflections, and — most importantly — sweet food. Among the most beloved offerings at the holiday table is honey cake: a moist, aromatic cake that symbolizes the wish for a sweet new year. If you’re looking for a recipe that is reliable, forgiving, and truly delicious, you’ve landed in the right place. This Easy Honey Cake Rosh Hashanah recipe is written from the perspective of a professional chef, and it’s intended to be approachable for home bakers while still delivering bakery-quality results.

Below you’ll find everything you need: ingredient notes, step-by-step instructions, professional tips for perfect texture and flavor, troubleshooting advice, make-ahead options, and creative variations so you can tailor this cake to your family’s tastes. Let’s make something sweet together.

Why honey cake for Rosh Hashanah?

Honey is the natural symbol of sweetness and hope — that’s why it’s central to Rosh Hashanah traditions (apples dipped in honey, anyone?). Honey cake is the edible embodiment of that wish: dense enough to soak up honey’s flavor, tender enough to melt in your mouth, and spiced or plain depending on your preference. The best honey cakes balance moisture, spice, and a supportive crumb structure so they slice beautifully and store well — which is crucial during busy holiday gatherings.

What makes this recipe “easy”?

This Easy Honey Cake Rosh Hashanah adapts classic techniques into an assembly-friendly method:

• No complicated step-by-step folding or advanced pastry technique.
• Uses simple pantry ingredients you likely already have.
• Flexible on mixing method (electric mixer or whisk + elbow grease).
• Bakes in either a Bundt pan, loaf pan, or 9×13 pan depending on how many people you’re serving.

Ingredients — what you need and why

(Serves about 8–12 depending on pan and slice size.)

• 2 cups (480 g) all-purpose flour — the backbone of the cake. Can be swapped for a gluten-free blend (see variations).
• 1 1/2 teaspoons baking soda — lightens the texture and helps the cake rise.
• 1/2 teaspoon baking powder — small boost for lift; keeps crumb tender.
• 1 teaspoon kosher salt — balances sweetness and enhances flavor.
• 1 tablespoon ground cinnamon — classic warm spice.
• 1 teaspoon ground ginger — optional but adds bright spice note.
• 1/2 teaspoon ground cloves or allspice — use one or the other; a little goes a long way.
• 1 cup (240 ml) vegetable oil (or neutral oil like canola) — keeps cake moist and stores longer than butter.
• 3/4 cup (180 ml) honey — the star ingredient; use a mild, runny honey for best texture.
• 1 cup (200 g) brown sugar, packed — adds moisture and rich, caramel flavor. You can reduce to 3/4 cup if you prefer less sweetness.
• 3 large eggs, room temperature — structure and richness.
• 1/2 cup (120 ml) strong brewed coffee or black tea, cooled — deepens flavor and balances sweetness. Use orange juice for a non-caffeinated option.
• 1/2 cup (120 ml) plain Greek yogurt or sour cream — tenderizes and adds tang. Use dairy-free yogurt for a pareve cake.
• 1 teaspoon vanilla extract — rounds out flavor.
• Zest of one orange (optional) — brightens the honey and spices.
• Optional: 1/2 cup chopped nuts (walnuts or pecans), raisins, or dried apricots — for texture & tradition.

Equipment

• 9×13-inch baking pan, or 10- or 12-cup Bundt pan, or two 8×4-inch loaf pans.
• Mixing bowls (one large, one medium).
• Whisk and/or electric mixer (hand or stand).
• Rubber spatula and measuring cups/spoons.
• Cooling rack and a sharp serrated knife for slicing.

The Easy Honey Cake Rosh Hashanah — Step-by-Step

Before you start: preheat your oven to 325°F (163°C) if using a Bundt or 9×13; use 350°F (177°C) for loaf pans (loaves brown quicker). This lower-and-slow approach helps the cake remain moist and prevents excessive doming or cracking.

1. Prepare the pan
   • Grease thoroughly with butter or nonstick spray, and dust with flour (or use a light coating of oil and a parchment round for 9×13). For a Bundt, brush melted butter into crevices and dust with flour, tapping out excess.
2. Combine dry ingredients
   • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Whisk until evenly distributed and aerated.
3. Combine wet ingredients
   • In a large bowl, whisk oil, honey, and brown sugar until smooth. Add the eggs one at a time, whisking until combined. Stir in the coffee (or tea/orange juice), yogurt (or sour cream), vanilla, and orange zest.
4. Bring them together
   • Add the dry mixture to the wet in two additions, mixing gently after each addition until just combined. Overmixing develops gluten and creates a tough cake. Fold in nuts or dried fruit now, if using.
5. Transfer to prepared pan
   • Scrape the batter into your prepared pan and smooth the top with a spatula. If using a Bundt pan, tap the pan gently on the counter to release air bubbles.
6. Bake
   • Bundt or 9×13: 45–55 minutes, until a tester inserted into center comes out with a few moist crumbs clinging (not wet batter).
   • Loaf pans: 50–65 minutes. Check at 45 minutes.
   • Oven temperatures vary — begin testing 10 minutes before the expected end time. If the top is browning too quickly, tent loosely with foil.
7. Cool and unmold
   • Let cake cool in pan on a wire rack for 15–20 minutes. For a Bundt, invert onto cooling rack; for 9×13, lift by parchment or invert if desired. Allow to cool completely before slicing. This resting time lets the crumb set so slices are clean.
8. Optional honey glaze (simple and brilliant)
   • 1/4 cup (60 g) honey
   • 2 tablespoons unsalted butter
   • 2 tablespoons orange juice or water
   • Gently warm honey and butter in a small saucepan until melted; stir in orange juice. Brush over warm cake for an extra sheen and honey flavor. Or pour lightly over cooled cake and let it absorb for a sticky, honeyed crumb.

Professional baking tips for a perfect honey cake

• Use room-temperature eggs. They incorporate more easily and give better emulsion with oil and honey.
• Measure flour properly: spoon into the measuring cup and level with a knife. Overpacked flour = dense cake.
• Honey is hygroscopic (attracts moisture). If your honey is very thick, gently warm to runny consistency so it blends evenly with the oil.
• Acid balance: Many honey cake recipes include baking soda and an acid (yogurt, sour cream, or buttermilk). The acid reacts with the soda to produce lift and a more tender crumb. Don’t skip the yogurt/sour cream unless substituting an acidic liquid.
• Coffee or tea: a small amount of brewed coffee deepens the flavor without making the cake taste like coffee. If you prefer a citrus note, swap for orange or apple juice.
• Don’t overbake: honey cake should be moist — slightly dense, not dry. Err on the side of slightly underdone rather than overbaked when in doubt. It will continue to set as it cools.
• Make it pareve (non-dairy, appropriate for mixing dairy and meat meals): use oil and swap yogurt/sour cream for a dairy-free alternative (soy or coconut yogurt) or use 1/2 cup applesauce plus 1/4 cup extra oil for tenderness.

Texture and flavor: what to expect

This cake should present a tight, moist crumb — denser than a chiffon but tender and yielding. Honey contributes a rich, floral sweetness; brown sugar and spices enhance the cake with caramel and warmth. If you choose to add nuts or dried fruit, expect delightful textural contrast and bursts of chew. A light honey glaze or dusting of powdered sugar finishes the cake beautifully without overpowering its natural flavors.

Variations — customize your Easy Honey Cake Rosh Hashanah

The beauty of this recipe is its flexibility. Here are chef-tested variations:

• Bundt vs. Loaf vs. Sheet: Use a Bundt for a beautiful holiday centerpiece; loaf pans for gifting; a 9×13 for feeding a crowd.
• Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum. Add 1–2 teaspoons extra baking powder and watch texture; the cake will be slightly more crumbly but still delicious. Increase liquid slightly (add 1–2 tablespoons milk or plant milk) if batter feels too stiff.
• Oil vs. Butter: Butter adds richer flavor but may shorten shelf life. Replace oil with melted unsalted butter (same volume) for richer flavor; reduce oven temperature by 10°F to avoid overbrowning.
• Less sweet / fruit-forward: Reduce brown sugar to 1/2 cup and add 1 cup applesauce or grated apple. The cake will be fruitier and less sweet.
• Spice-forward: Add 1 teaspoon cardamom and 1/2 teaspoon nutmeg for a more Middle Eastern twist.
• Citrus honey cake: Add 1/4 cup orange juice in place of part of the coffee and increase orange zest to two oranges.
• Apple-honey cake: Fold in 1 1/2 cups finely diced apple (firm variety) and 1/2 teaspoon cinnamon extra. Bake time will increase slightly.
• Chocolate-honey cake: Fold in 1/2 cup cocoa and reduce flour by 1/2 cup; add 1/4 cup chocolate chips for decadence.
• Honey-ginger (ginger-forward): Add 1 tablespoon grated fresh ginger and reduce ground ginger to 1/2 teaspoon.

Troubleshooting common issues

• Cake is dense or gummy: Too much liquid, overmixing, or underbaking. Check measuring, mix gently, and test with a skewer for moist crumbs.
• Cake sinks in the middle: Oven temperature too low, or cake was not fully baked when removed. Make sure oven is hot enough and test before unmolding.
• Too sweet: Reduce brown sugar by 1/4–1/2 cup next time, or add more coffee/tea zest/acid (orange juice) to balance.
• Top browns too quickly: Tent with foil for the remaining bake time.
• Cake sticks to Bundt pan: Be thorough with greasing; use a pastry brush and flour (or cake release spray). Let cool 10–20 minutes, then invert.

Presentation and serving suggestions

Honey cake is elegant and versatile. Here are chef-level ideas for serving:

• Classic Rosh Hashanah platter: Slice and arrange with bowls of honey, fresh apple slices, pomegranate seeds, and a small pot of whipped honey for guests to drizzle.
• Dessert course: Serve warm slices with a dollop of lightly sweetened whipped cream or mascarpone and a drizzle of honey.
• Breakfast or Brunch: Toast slices lightly and serve with cream cheese or ricotta and a smear of preserves.
• Tea time: Pair with robust black tea (Assam or Earl Grey) or a spiced chai to complement the cake’s warm notes.
• Cocktails: Serve bite-size cubes with a cognac or a honey-old-fashioned for an adult pairing.
• Garnish ideas: Toasted walnuts, a dusting of powdered sugar, candied orange peel, or a few fresh pomegranate arils for color and bite.

Storage, make-ahead, and freezing

• Room temperature: Wrapped tightly in plastic wrap or kept in an airtight container, the cake will stay moist for 3–4 days.
• Refrigeration: If you’ve used dairy (sour cream/yogurt), refrigeration is fine — expect the cake to firm slightly; microwave individual slices for 8–10 seconds to refresh.
• Freezing: Wrap tightly in plastic and foil and freeze up to 3 months. Thaw in refrigerator overnight or at room temperature 3–4 hours. Brush with a little warmed honey after reheating to restore shine.
• Make-ahead: This cake actually benefits from resting one day — flavors meld and honey’s aroma intensifies. Bake 1–3 days ahead for best flavor, or freeze for longer storage.

Dietary notes and substitutions

• Pareve (non-dairy): Use oil and nondairy yogurt to keep the cake pareve for those observing separate milk/meat meals.
• Lower sugar: You can reduce sugar by 25–30% but keep the honey quantity for flavor. Reducing too much may affect moisture.
• Egg-free: For vegan/egg-free, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and extra 1–2 tablespoons oil; texture will be slightly different but still pleasing.
• Nut allergies: Omit nuts and add seeds (pumpkin, sunflower) if you want a crunch without tree nuts.

Frequently asked questions

Q: Can I use dark, robust honey like buckwheat or manuka?
A: Yes — but strong, dark honey will impart a very pronounced flavor and deeper color. For a classic, lightly floral honey note, choose mild clover or orange blossom honey. If you enjoy robust honey, reduce brown sugar slightly to avoid cloying sweetness.

Q: Why use coffee or tea in the batter?
A: A small amount of brewed coffee or strong black tea deepens and balances the honey’s sweetness and the spices. It does not make the cake taste like coffee if used in the proportions in this recipe.

Q: Can I make cupcakes?
A: Absolutely. Bake at 350°F (177°C) for 16–20 minutes. Fill liners 2/3 full.

Q: How can I tell if the cake is done?
A: A toothpick or cake tester should come out with a few moist crumbs but not wet batter. The cake should spring back gently when pressed.

Final notes from the chef

Honey cake is one of those recipes that’s at once humble and celebratory — ideal for Rosh Hashanah because it carries meaning beyond flavor. The Easy Honey Cake Rosh Hashanah recipe here is designed to be straightforward for home bakers while flexible enough for creative variations. Use the tips above to tailor the cake to your taste and the size of your gathering. Whether you make it as a simple loaf to gift to neighbors or as an ornate Bundt center for the holiday table, this cake will bring sweetness and warmth to your celebration.

Easy Honey Cake Rosh Hashanah

A moist, spiced Easy Honey Cake Rosh Hashanah—simple to make, richly honeyed, and perfect for Rosh Hashanah or any celebration. This bakery-style honey cake uses pantry ingredients, yields a tender, dense crumb, and can be baked as a Bundt, loaf, or sheet cake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Breakfast, Dessert

Cuisine American, Mediterranean

Servings 10

Calories 460 kcal

Ingredients

  

• 2 cups 240 g all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp ground cinnamon
• 1 tsp ground ginger optional
• 1/2 tsp ground cloves or allspice
• 1 cup 240 ml / 1 cup neutral oil (canola, vegetable)
• 3/4 cup 180 ml honey
• 1 cup 200 g packed brown sugar
• 3 large eggs room temperature
• 1/2 cup 120 ml strong brewed coffee or black tea, cooled (or 1/2 cup orange/apple juice for caffeine-free)
• 1/2 cup 120 g plain Greek yogurt or sour cream (or dairy-free yogurt for pareve)
• 1 tsp vanilla extract
• Zest of 1 orange optional, recommended
• Optional mix-ins: 1/2 cup chopped walnuts or pecans 1/2 cup raisins or chopped dried apricots

Instructions

 

Prep & oven:

• Preheat oven to 325°F (163°C) for Bundt or 9×13; if using loaf pans, set to 350°F (177°C). Grease and flour your chosen pan (for Bundt, brush melted butter into crevices and dust with flour; for 9×13, line with parchment for easy removal).

Dry ingredients:

• In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt, 1 tbsp cinnamon, 1 tsp ginger (if using), and 1/2 tsp cloves/allspice until evenly combined.

Wet ingredients:

• In a large mixing bowl, whisk 1 cup oil, 3/4 cup honey, and 1 cup packed brown sugar until smooth. Add the eggs one at a time, whisking to incorporate after each. Stir in 1/2 cup cooled coffee (or tea/juice), 1/2 cup yogurt (or sour cream), 1 tsp vanilla, and orange zest.

Combine batter:

• Add the dry ingredients to the wet mixture in two additions, stirring gently after each addition just until no dry streaks remain. Avoid overmixing — stop when combined. Fold in the optional nuts or dried fruit if using.

Bake:

• Transfer batter to prepared pan and smooth the top. Tap the pan gently on the counter to release large air bubbles.
• Bake until a skewer or toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Baking times (approximate): Bundt or 9×13: 45–55 minutes; Loaf pans: 50–65 minutes; Cupcakes: 16–20 minutes at 350°F. Start testing 8–10 minutes before the minimum time.

Cool & glaze (optional):

• Let cake cool in the pan on a wire rack 15–20 minutes. For a Bundt, invert onto a rack to cool completely. For extra shine and honey flavor, make a simple glaze: warm 1/4 cup honey + 2 tbsp butter + 2 tbsp orange juice (or water) until melded; brush over warm or cooled cake to soak in lightly.

Serving:

• Slice with a serrated knife or thread, serve with extra honey, apple slices, pomegranate seeds, whipped cream, or mascarpone as desired.

Notes

• Tips & technique
• Room-temperature eggs mix more evenly — take eggs from fridge 20–30 minutes before baking.
• If your honey is very thick, warm gently to loosen for easier blending with oil.
• Measure flour by spooning it into the cup and leveling with a knife to avoid packing and an overly dense cake.
• Do not overmix once flour is added — overworking develops gluten and yields a tougher crumb.
• If top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.
• Storage & make-ahead
• Room temperature: Wrap tightly or store in an airtight container for 3–4 days.
• Refrigeration: Keeps 5–7 days; slices can be warmed briefly before serving.
• Freezing: Wrap whole or sliced cake tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge or a few hours at room temperature. Warm slices and brush with a little warmed honey to refresh.
• Variations & substitutions
• Pareve / dairy-free: Use nondairy yogurt (coconut or soy) or replace yogurt with 1/2 cup applesauce + 2 tbsp oil for tenderness.
• Gluten-free: Use a 1:1 GF flour blend with xanthan gum; add 1–2 tbsp liquid if batter seems stiff.
• Less sweet: Reduce brown sugar to 3/4 cup (keep honey for characteristic flavor).
• Spice adjustments: Add 1 tsp cardamom for a Middle Eastern note or 1/2 tsp nutmeg for warmth.
• Fruit & nuts: Fold in apples, diced pears, dried cherries, or chocolate chips for a seasonal twist.
• Allergen note
• Contains eggs and may contain nuts if you add them. For nut allergies, omit nuts and consider seeds for crunch.
• Approximate calorie note: calories listed below are an estimate — see Recipe Card Info.