You know those recipes that just feel like a hug? The ones that transport you back to a warm kitchen, maybe with a grandparent humming a tune, and the air thick with the most incredible aromas? This Greek honey cake is exactly that for me. It’s not just a dessert; it’s pure nostalgia baked into every single slice. I remember my Yiayia making this whenever we had family gatherings, and the way that sweet, syrupy goodness would drip down the sides… pure magic. It’s so different from a typical American layer cake, you know? Less about fancy frosting and more about this deep, comforting, spiced sweetness. If you’ve ever loved a good spiced apple cake or a rich banana bread, I promise you, this Greek honey cake is going to steal your heart. It’s the perfect balance of fragrant spices and the rich, complex sweetness of honey, making it utterly irresistible.
Thank you for reading this post, don't forget to subscribe!What is Greek honey cake?
So, what exactly is this wondrous thing I’m raving about? Think of it as a deeply flavorful, incredibly moist cake that’s flavored primarily with honey and a delightful medley of spices. It’s often made with olive oil instead of butter, which lends a unique tenderness and a subtle fruity note that’s just divine. Instead of a creamy frosting, it’s usually graced with a beautiful honey syrup or a simple glaze that soaks into the cake, making it even more decadent. Some versions also include grated citrus zest, adding a lovely brightness that cuts through the richness. It’s essentially a celebration of simple, wholesome ingredients coming together to create something truly extraordinary. It’s the kind of cake that whispers comfort and joy with every bite.
Why you’ll love this recipe?
Honestly, if you’re looking for a dessert that’s both impressive and surprisingly easy to whip up, this Greek honey cake is your answer. Let me break down why it’s become a staple in my kitchen.
First off, the FLAVOR. Oh, the flavor! It’s warm, inviting, and wonderfully complex. The honey isn’t just a sweetener; it infuses the entire cake with its distinct floral notes, deepened by spices like cinnamon and cloves. It’s not cloyingly sweet, which I really appreciate. It has a beautiful, moist crumb that just melts in your mouth.
Then there’s the SIMPLICITY. You don’t need any fancy equipment or complicated techniques. It’s mostly a one-bowl affair for the batter, and the syrup or glaze is just as straightforward. I can honestly throw this together on a weeknight when I’m craving something special but don’t have hours to spare. It’s a lifesaver!
And let’s talk COST-EFFICIENCY. Most of the ingredients are pantry staples, and honey, while special, is used in a way that goes a long way. Olive oil is often more budget-friendly than a lot of butter, and the spices are usually small amounts that you might already have. This cake feels luxurious without breaking the bank.
Finally, its VERSATILITY is a huge plus. While it’s stunning on its own, it’s also fantastic served with a dollop of Greek yogurt, a scoop of vanilla ice cream, or even some fresh fruit. It’s perfect for breakfast, a delightful brunch centerpiece, or an elegant (yet easy!) dessert. What I love most about this Greek honey cake is that it’s so forgiving. Even if you’re not an experienced baker, you’re going to nail this. It’s the kind of recipe that makes you feel like a baking pro!
How do I make Greek Honey Cake?
Quick Overview
Making this Greek honey cake is a joyous, uncomplicated process. You’ll simply whisk together your wet and dry ingredients separately, then combine them until just mixed. The batter gets poured into a prepared pan and baked until golden and fragrant. While it bakes, you’ll whip up a simple honey syrup or glaze. Once the cake is out of the oven, you’ll pour that luscious syrup over the top, letting it soak in to create an unbelievably moist and flavorful dessert. It’s a straightforward method that delivers maximum deliciousness with minimal fuss. Trust me, the aroma alone will have everyone gathering in the kitchen!
Ingredients
For the Main Batter:
2 cups all-purpose flour (I always use unbleached, it gives a better texture)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon (Ceylon cinnamon is lovely here if you have it!)
1/4 teaspoon ground cloves (just a pinch, it’s potent!)
1/2 cup extra virgin olive oil (a good quality one makes a difference!)
3/4 cup honey (a wildflower or thyme honey is divine)
1/2 cup granulated sugar (or brown sugar for extra depth)
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or milk (I’ve used both Greek yogurt and regular milk, both work wonderfully!)
Zest of 1 orange or lemon (optional, but adds a beautiful brightness!)
For the Syrup/Glaze:
1/2 cup honey
1/4 cup water
1 tablespoon lemon juice (or orange juice)
Optional: A cinnamon stick or a few star anise pods for infusing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350°F (175°C). I like to use a 9×13 inch baking pan for this cake, but an 8 or 9-inch round cake pan also works beautifully, though baking time might vary. Grease your chosen pan really well with butter or non-stick spray, and then I always give it a light dusting of flour. Tap out any excess flour – you don’t want white streaks on your gorgeous cake. This prep ensures your honey cake won’t stick, and we want every single crumb to be enjoyed!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, and cloves. Give it a good whisk to make sure everything is evenly distributed. This step is super important for ensuring your leavening agents are mixed thoroughly, which means a nice, even rise for your cake. You don’t want pockets of baking soda or salt!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the olive oil, honey, sugar, eggs, and vanilla extract until well combined. If you’re using citrus zest, whisk it in here too. The mixture will look glossy and beautiful. Make sure your eggs are at room temperature if possible; they incorporate better. Then, gently whisk in the yogurt or milk until it’s just combined.
“The Greek honey cake turned out amazing. My kids asked for seconds. Saving this one!”
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold everything together until just combined. And I mean *just* combined. It’s really important not to overmix here! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough cake, and we definitely don’t want that. We’re aiming for a tender, melt-in-your-mouth crumb.
Step 5: Prepare Filling (Optional, but Recommended!)
If you’re feeling adventurous or want an extra layer of flavor, this is where you can add a simple filling. While the cake itself is divine, I sometimes like to mix a tablespoon or two of extra cinnamon and sugar together, or even some chopped walnuts or pistachios, and sprinkle them over the batter just before baking for little pockets of texture and flavor. You could even swirl in a bit of thick Greek yogurt or a few dollops of jam!
Step 6: Layer & Swirl
(This step is more for decorative cakes, for this simple honey cake, you just pour the batter into the prepared pan.) Pour the batter evenly into your prepared baking pan. If you’re adding any optional toppings or fillings, now’s the time to sprinkle them on. Give the pan a gentle tap on the counter to help settle the batter and remove any large air bubbles. You want a nice, even surface for baking.
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 30-40 minutes for a 9×13 pan, or 40-50 minutes for a round cake pan. The best way to tell if it’s done is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, it’s ready! If it comes out with wet batter, give it a few more minutes. Keep an eye on it, as oven temperatures can vary.
Step 8: Cool & Glaze
While the cake is baking, let’s get that syrup ready. In a small saucepan, combine the 1/2 cup honey, 1/4 cup water, and 1 tablespoon lemon juice. If you’re using them, toss in a cinnamon stick or star anise. Heat gently over medium heat, stirring until the honey and water are fully combined. Let it simmer for about 5 minutes. Remove from heat and let it steep for a few minutes if you added spices. Once the cake is out of the oven, let it cool in the pan for about 10-15 minutes. Then, while the cake is still warm, poke it all over with a skewer or fork, and slowly pour the warm syrup evenly over the top. Let the cake cool completely in the pan – this is crucial for the syrup to soak in properly!
Step 9: Slice & Serve
Once the cake has cooled completely (and I know it’s hard to wait!), you can slice it. I love cutting this into generous squares. The texture should be incredibly moist and tender. It’s absolutely wonderful served at room temperature, but a slight warmth is also divine. Garnish with a dusting of powdered sugar or some extra chopped nuts if you like. Enjoy the incredible aroma and the rich, honeyed flavor!
What to Serve It With
This Greek honey cake is so versatile, it really shines in so many settings. Here are a few of my favorite ways to enjoy it:
For Breakfast: Honestly, a slice of this with my morning coffee is pure bliss. The subtle spices and honey make it feel like a special treat, but it’s perfectly acceptable for a weekday! I sometimes serve it with a small dollop of plain Greek yogurt and a few berries for a touch of freshness. It’s a much more interesting breakfast than plain toast, that’s for sure!
For Brunch: This cake is a showstopper for a brunch spread. Cut it into slightly smaller squares and arrange it on a pretty platter. It pairs wonderfully with other brunch favorites like frittatas, fresh fruit salads, and perhaps some savory pastries. A glass of sparkling wine or some freshly squeezed orange juice complements its sweetness beautifully.
As Dessert: This is where it truly comes into its own. Serve a generous slice warm with a scoop of good quality vanilla bean ice cream. The contrast of warm cake and cold ice cream is heavenly. A dollop of lightly sweetened whipped cream or mascarpone cheese is also a fantastic addition. For a more Mediterranean flair, try serving it with a side of stewed figs or poached pears.
For Cozy Snacks: When that 3 pm or 10 pm craving hits, this cake is perfect. It’s comforting, satisfying, and doesn’t require any fuss. Just grab a slice and a cup of tea or a glass of milk. It’s the ultimate comfort food when you need a little pick-me-up without being overly complicated.
My family loves it with a sprinkle of chopped pistachios on top for a bit of crunch and color. It’s become our go-to for impromptu get-togethers because it’s so reliably delicious and always gets rave reviews!
Top Tips for Perfecting Your Greek Honey Cake
I’ve made this Greek honey cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. Here’s what I’ve learned:
Zucchini Prep: Okay, so I know I didn’t include zucchini in the recipe above, but honestly, for an even MOISTER cake, I often add about 1 cup of finely grated zucchini to the batter. If you do this, make sure to squeeze out as much excess moisture as possible after grating. You can do this by wrapping it in a clean kitchen towel or paper towels and wringing it out really well. This prevents the cake from becoming dense or gummy. If you’re not using zucchini, don’t worry, the olive oil and honey keep it wonderfully moist anyway!
Mixing Advice: Seriously, do not overmix the batter once you add the dry ingredients to the wet. Mix until *just* combined. You should still see a few streaks of flour. This is the golden rule for a tender cake! Overmixing develops gluten, which results in a tougher texture, and we want this cake to be wonderfully soft and melt-in-your-mouth.
Swirl Customization: While this recipe is more of a simple batter, if you ever decide to add a swirl, remember that less is often more. Too much filling or swirl can make the cake heavy or unevenly baked. A light hand ensures the cake’s primary flavors still shine through.
Ingredient Swaps: If you don’t have olive oil, a neutral-flavored oil like canola or sunflower oil will work in a pinch, but olive oil truly adds a unique depth. For honey, any floral honey like orange blossom, thyme, or wildflower honey is fantastic. Avoid very dark, strong honeys unless you want that flavor to dominate. If you’re out of eggs, you can try a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) for each egg, though the texture might be slightly denser. For the yogurt/milk, almond milk or oat milk work just fine if you have dairy sensitivities.
Baking Tips: Always, always preheat your oven properly. An oven thermometer is a great investment to ensure yours is accurate. Place the cake in the center of the oven for the most even heat distribution. If you notice the top browning too quickly before the inside is cooked, you can loosely tent it with aluminum foil for the remaining baking time.
“I don’t know if I’ve ever eaten a better Greek honey cake. The rub alone is wonderful, but the sauce??? Over the top!”
Glaze Variations: Don’t be afraid to play with the glaze! You can add a tiny bit of almond extract for a nutty hint, or even a pinch of cardamom for an extra layer of spice. If you want a thicker, more frosting-like glaze, use less liquid and more honey, or add a bit of powdered sugar. Conversely, if you prefer it very light and syrupy, add a touch more water or lemon juice.
I learned the hard way that letting the cake cool properly after adding the syrup is crucial. If you try to remove it too soon, it can crumble. Patience is key with this delicious Greek honey cake!
Storing and Reheating Tips
One of the best things about this Greek honey cake is how well it keeps, making it perfect for making ahead. Here’s how I store it to ensure it stays delicious:
Room Temperature: Once completely cooled, I store this cake at room temperature, well-covered. I usually place it in an airtight container or wrap the pan tightly with plastic wrap. It will stay wonderfully moist and flavorful for about 3-4 days. It’s amazing how it seems to get even better on day two!
Refrigerator Storage: While I prefer it at room temperature, you can refrigerate this cake if your kitchen is particularly warm or humid, or if you want it to last a bit longer, up to about a week. Just make sure it’s in a good airtight container. Be aware that refrigeration can sometimes slightly firm up the olive oil, making the cake a little denser, but it’s still perfectly delicious. Just let it come to room temperature for about 30 minutes before serving.
Freezer Instructions: Yes, you can absolutely freeze this cake! Once completely cooled and glazed, wrap it very tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It should keep well in the freezer for up to 2-3 months. To thaw, unwrap it and let it come to room temperature on a wire rack. For best results, I like to let it thaw overnight.
Glaze Timing Advice: I always add the glaze while the cake is still warm, right after it comes out of the oven and has cooled for about 10-15 minutes. This allows the syrup to soak in beautifully. If you’re freezing the cake, I recommend glazing it *after* it has thawed. This ensures the glaze is fresh and the cake doesn’t become soggy during freezing. If you’re storing it at room temperature, you can also add a little extra drizzle of honey just before serving if it looks a bit dry.
The key is proper sealing. A good airtight container makes all the difference in maintaining that lovely moist texture.
Frequently Asked Questions
Final Thoughts
This Greek honey cake truly is a treasure. It’s a recipe that embodies everything I love about baking: simple, honest ingredients that come together to create something that brings joy. It’s not just about the incredible flavor – that warm, spiced honey goodness – but about the feeling it evokes. It’s a taste of tradition, a slice of comfort, and a guaranteed crowd-pleaser. Whether you’re serving it for a special occasion or just because, this cake has a way of making any moment feel a little brighter. If you’re looking for a recipe that’s reliable, incredibly delicious, and infused with a whole lot of love, give this Greek honey cake a try. I’m so excited for you to experience its magic!
If you try this recipe, please let me know in the comments below how it turned out! I’d love to hear your variations or any family memories it brings back for you. And don’t forget to share photos if you can! Happy baking, my friends!
Greek honey cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 cups unsalted butter, softened
- 1 cup honey
- 0.5 cup granulated sugar
- 2 large eggs
- 0.5 cup orange juice
- 1 teaspoon orange zest
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and cloves. Set aside.
- In a large bowl, cream together the softened butter, honey, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the orange juice and orange zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
