Greek honey cake is sweet and light and has subtle hints of orange and vanilla. This cake is different because the honey syrup is poured over the warm cake once the cake comes out of the oven. The honey syrup soaks into the cake, providing moisture and even more flavour with every bite! A couple of other Greek desserts where syrup is poured over the warm cake include portokalopita and chocolate portokalopita!
The texture of this cake is velvety, tender, and sweet. It’s the perfect cake to absorb all of the delicious honey syrup. Plus, your house will smell amazing from the hot honey syrup and freshly baked cake!
WHY YOU’LL LOVE THIS RECIPE
- Greek honey cake is a great recipe to have on hand for when you have friends over or if you want a sweet treat throughout the week. This recipe makes about 12-14 servings and is so simple to make.
- The only downside is that it takes patience to wait for the honey syrup to soak through the cake, but trust me, it’ll be worth it!
- I used oat milk instead of cow’s milk for this recipe to make it dairy-free. I haven’t tried it with other milk alternatives like coconut, soy, or almond milk, but the natural creaminess and light flavour of oat milk make it the perfect substitute for cow’s milk in many recipes.
- Top your cake with whipped cream, or enjoy it on its own as an indulgent breakfast with fresh coffee in the morning!
RECIPE TIPS
- For this recipe, the eggs and oat milk should be at room temperature. When you beat or whisk an egg, the egg’s protein traps the air bubbles. And while baking, the bubbles expand in the heat of the oven. Also, room-temperature eggs and oat milk will allow the ingredients to mix together more easily. The result will be a fluffier and lighter cake!
- For the honey syrup to absorb properly into the cake, the cake needs to be hot and the syrup cold or at room temperature. Or the cake at room temperature and the honey syrup hot. I find it easier to make the honey syrup first so that it has time to cool, and then you can pour the syrup over the warm cake once the cake comes out of the oven.
- For best results, allow the cake to absorb the honey syrup at room temperature for at least an hour before slicing and serving. It’s important to grease and line the baking pan well and dust lightly with flour so the cake doesn’t stick to the pan. You can opt to use a 9×13-inch baking pan instead of a bundt pan. A standard bundt pan holds between 10 to 12 cups of batter. You can use a 10×2-inch baking pan instead.
- If you’re going to sprinkle with icing sugar, pour the syrup first and then wait for the cake to cool before sprinkling with icing sugar.
HOW TO MAKE GREEK HONEY CAKE AND SYRUP: STEP BY STEP
STEP 1: Prepare the honey syrup. Combine the sugar, water, and cinnamon stick in a small saucepan and cook the syrup on low heat. Once the sugar dissolves, add in the honey, pure vanilla extract, and orange zest. Simmer on low heat for 5-7 minutes. Then, add the lemon juice. Continue to stir the syrup for another minute or two. Remove from the heat and set aside to cool. The lemon juice will help the syrup thicken slightly.
STEP 2: Preheat your oven to 350 degrees F on bake.
STEP 3: In a large bowl, add the four eggs and mix them with an electric hand mixer on low speed until they’re fluffy and pale yellow in colour. If you don’t have an electric hand mixer, you can use a whisk or an electric stand mixer with a whisk attachment.
STEP 4: Slowly add the white sugar and vanilla extract to the eggs and whisk them together. Once the eggs, sugar, and vanilla are whisked together, switch to a large spoon and mix in the oil, oat milk, and orange zest.
STEP 5: Sift 2 cups of all-purpose flour into a separate medium-size bowl. Add in the cinnamon, baking soda, and pinch of salt. Mix the dry ingredients together.
STEP 6: Slowly add all of the flour mixture to the wet ingredients and mix together using a large spoon.
STEP 7: Grease a 9″ fluted bundt cake pan or a 10×2 inch square baking pan with a little bit of oil or butter. Dust with flour and tap out excess flour. You can line the baking pan with parchment paper. Pour the cake batter into the cake pan. Lightly tap the cake pan on the counter to eliminate any air bubbles.
STEP 8: Place the cake inside the preheated oven and bake for 45 minutes or until golden brown. The total baking time may vary depending on your oven. To see if your cake is ready, insert a small knife into the cake right to the base. If the knife comes out clean, then your cake is done.
STEP 9: Remove the cake from the oven and slowly pour the room-temperature honey syrup evenly over the top of the cake while the cake is still hot in the cake pan. Once the cake has absorbed the first bit of syrup, pour the remainder of the honey syrup evenly over the cake.
This is where you’ll have to be patient – the hardest part! The cake should sit with the syrup in the cake pan for at least one hour to absorb all of the delicious honey syrup.
STEP 10: When you’re ready to serve the cake, flip it over onto a cake stand or plate and sprinkle it with icing sugar. If your cake doesn’t come out easily at first, use a butter knife and lightly scrape around the middle and edges of the cake. Lightly tap the bottom of the cake pan.
How Long Will Greek Honey Cake Last?
Greek honey cake is even better the next day once the honey syrup absorbs into the cake! This cake can be stored at room temperature for up to three days. Store in an airtight container for the cake can stay fresh for longer.
Greek honey cake is delicious, slightly warmed up as well! Just pop the cake into the microwave for 10-15 seconds. Top with vanilla ice cream, whipped cream or enjoy it on its own!
More Delicious Greek Desserts With Syrup
Greek Honey Cake Recipe
Equipment
- 9" bundt pan or 10×2 inch square pan
Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated white sugar
- 3/4 cup mazola oil
- 1/4 cup extra virgin olive oil
- 1 cup oat milk room temperature
- 1 tablespoon pure vanilla extract
- 2 navel oranges you’ll need the zest from one orange for the cake batter and zest from one orange for the honey syrup
- 4 eggs at room temperature
- 1 teaspoon ground cinnamon
- 3 level teaspoons baking powder
- 1/4 teaspoon salt
Honey syrup
- 3/4 cup sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
- 1 cinnamon stick
- Zest from one orange
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice remove the seeds
Instructions
- Prepare the honey syrup. In a small saucepan, combine the sugar, water, and cinnamon stick and simmer the syrup on low heat. Once the sugar dissolves, add in the honey, pure vanilla extract, orange zest, and honey. Continue to simmer on low heat for 5-7 minutes bringing the syrup to a light boil. Then, add in the lemon juice. Continue to stir the syrup for another minute or two and then remove from the heat and set aside to cool.
- Preheat your oven to 350 degrees F on bake.
- In a large bowl, add 4 eggs and mix the eggs with an electric hand mixer on medium speed until they're fluffy and a pale yellow colour. If you don't have an electric hand mixer, you can use a whisk or an electric stand mixer with a whisk attachment.
- Gradually add the sugar and vanilla extract to the eggs and continue to whisk together until well mixed. Then add the oil, oat milk, and orange zest.
- Sift 2 cups of all-purpose flour into a separate medium-size bowl. Add in the cinnamon, baking soda, and pinch of salt, and mix the dry ingredients well together.
- Slowly add all of the flour mixture to the wet ingredients and mix together using a large spoon.
- Grease a 9" fluted bundt cake pan or 10×2 inch square pan with a little bit of oil or butter. Dust with flour or line with parchment paper. Pour the cake batter into the cake pan. Tap the cake pan lightly on the counter to remove any air bubbles.
- Place the cake inside the preheated oven and bake for 40-45 minutes. The total baking time may vary depending on your oven. To see if the cake is done, insert a toothpick into the cake. If the toothpick comes out with a few moist crumbs, then your cake is done.
- Remove the cake from the oven and slowly pour the room temperature honey syrup over the top of the cake while the cake is still hot and in the cake pan. Once the cake has absorbed the first bit of syrup, pour the remainder of the syrup evenly over the cake.
- This is where you'll have to be patient – the hardest part! The cake should sit with the syrup in the cake pan for at least an hour at room temperature to absorb all of the delicious honey syrup.
- When you're ready to serve the cake, flip the cake over onto a cake stand or plate and sprinkle it with icing sugar. If the cake doesn't come out easily at first, use a butter knife and lightly scrape around the edges of the cake.
- Sprinkle with icing sugar.
Notes
- The eggs and oat milk should be at room temperature for this recipe.
- For the honey syrup to absorb properly into the cake, the cake needs to be hot and the syrup at room temperature. Or, the cake at room temperature and the honey syrup hot.
- For best results, allow the cake to absorb the honey syrup for at least an hour or two at room temperature.
Nutrition
Date Published: March 5, 2022
Super Easy Greek Honey Cake Recipe
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