Description
This authentic Greek Honey Cake features a tender, aromatic crumb infused with cinnamon, orange, and warm spices, then soaked in fragrant honey syrup. Incredibly moist and naturally sweetened with pure honey, it stays fresh for days and actually improves over time!
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¾ cup honey
½ cup mild olive oil
3 large eggs, room temperature
1 cup plain Greek yogurt, room temperature
1 tablespoon orange zest
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature
For the Honey Syrup:
1 cup honey
¾ cup water
1 cinnamon stick
3–4 whole cloves
2 strips orange peel
1 tablespoon fresh lemon juice
For Garnish:
Chopped walnuts or pistachios
Orange zest
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a large bowl.
3. In a separate large bowl, whisk honey and olive oil for 1-2 minutes until well combined.
4. Add eggs one at a time, whisking well after each addition until pale and slightly thickened.
5. Whisk in Greek yogurt, orange zest, and vanilla extract until completely smooth.
6. Add half the flour mixture and gently fold until flour streaks disappear.
7. Pour in milk and fold until just incorporated.
8. Add remaining flour mixture and fold gently until no dry flour remains.
9. Pour batter into prepared pan and smooth the top. Tap pan gently to release air bubbles.
10. Bake for 35-45 minutes until golden brown and a toothpick comes out with moist crumbs.
11. While cake bakes, make syrup: Combine honey, water, cinnamon stick, cloves, and orange peel in a saucepan.
12. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and stir in lemon juice.
13. Strain syrup to remove whole spices and orange peel.
14. When cake comes out of oven, immediately poke holes all over the surface with a skewer.
15. Pour hot honey syrup evenly over hot cake. Let cool completely in pan (2-3 hours or overnight).
16. Garnish with chopped nuts and orange zest before serving.
Notes
All ingredients must be at room temperature for proper mixing and texture.
The hot syrup must be poured over hot cake for proper absorption—this is crucial!
Poke deep holes throughout the entire cake surface before adding syrup.
Cake improves over time—many prefer it on day 2 or 3 after flavors meld.
Store covered at room temperature for up to 5 days. No refrigeration needed.
Can freeze un-syruped cake for up to 3 months. Thaw and add hot syrup before serving.
For less sweetness, reduce syrup amount by ¼ cup or add extra lemon juice.
Greek thyme honey provides most authentic flavor but any quality honey works.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 295
- Sugar: 32g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: greek honey cake, honey cake recipe, mediterranean dessert, greek dessert, honey syrup cake, traditional greek cake, soaked cake