Orange Ginger Honey Cake

This orange ginger honey cake delivers a perfect balance of citrusy brightness and warming spice in every tender, moist bite. The natural sweetness of honey pairs beautifully with fresh orange zest and crystallized ginger, creating a sophisticated dessert that’s surprisingly simple to make. With its golden crumb and aromatic appeal, this cake transforms everyday ingredients into something truly special.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Servings: 10-12
Difficulty: Easy

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup honey
• 1/2 cup unsalted butter, melted
• 2/3 cup brown sugar, packed
• 3 large eggs
• 1 cup buttermilk
• 1/3 cup fresh orange juice
• 2 tablespoons orange zest
• 1/4 cup crystallized ginger, finely chopped
• 2 tablespoons fresh ginger, grated

For the Orange Honey Glaze

• 1 cup powdered sugar
• 3 tablespoons fresh orange juice
• 2 tablespoons honey
• 1 tablespoon orange zest

Instructions

1. Prepare your pan and oven. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or 10-cup bundt pan thoroughly with butter, then dust with flour, tapping out excess.
2. Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg until evenly combined. Set aside.
3. Combine wet ingredients. In a separate bowl, whisk together honey, melted butter, and brown sugar until smooth. Add eggs one at a time, beating well after each addition until mixture is glossy and well combined.
4. Add liquids and aromatics. Stir buttermilk, orange juice, orange zest, crystallized ginger, and fresh grated ginger into the honey mixture until fully incorporated.
5. Create the batter. Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula until just combined. Don’t overmix – a few lumps are perfectly fine.
6. Bake the cake. Pour batter into prepared pan and smooth the top gently. Bake for 42-47 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
7. Cool properly. Let cake cool in pan for 15 minutes, then turn out onto a wire rack. Cool completely before glazing, about 1 hour.
8. Make the glaze. Whisk together powdered sugar, orange juice, honey, and orange zest until smooth and pourable. If too thick, add orange juice 1 teaspoon at a time.
9. Finish and serve. Drizzle glaze over cooled cake, allowing it to drip down the sides naturally. Let glaze set for 10 minutes before slicing.

Tips for Success

Check your honey freshness. Fresh, high-quality honey makes a noticeable difference in flavor. Clover or wildflower honey work beautifully in this orange ginger honey cake.

Don’t skip the buttermilk. The acidity in buttermilk activates the baking soda and creates the cake’s tender crumb. If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup regular milk and let sit for 5 minutes.

Grate ginger properly. Use a microplane or fine grater for fresh ginger to avoid large, fibrous pieces. Freeze ginger for 30 minutes before grating for easier handling.

Test doneness carefully. This cake stays moist, so the toothpick test should show just a few moist crumbs, not wet batter. Overbaking will dry out the delicate honey crumb.

Recipe Variations

Lemon Ginger Version: Replace orange juice and zest with lemon for a more tart profile. Reduce honey by 2 tablespoons to balance the acidity.

Spiced Upgrade: Add 1/4 teaspoon cardamom and a pinch of black pepper for a more complex spice blend that complements the ginger beautifully.

Glazed or Naked: Skip the glaze and dust with powdered sugar, or serve with whipped cream and fresh orange segments for a lighter presentation.

Mini Cakes: Divide batter among 12 muffin cups and bake for 18-22 minutes for individual servings perfect for entertaining.

Storage Instructions

Store covered at room temperature for up to 3 days. The honey keeps this cake naturally moist, and flavors actually improve after the first day as the spices meld.

For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.

If glazed, store under a cake dome to prevent the glaze from hardening excessively.

Nutritional Highlights

Honey provides natural sweetness along with trace minerals and antioxidants. Fresh ginger offers anti-inflammatory compounds, while orange zest contributes vitamin C and bright citrus oils that enhance both flavor and aroma.

This orange ginger honey cake makes an elegant ending to dinner parties or a delightful afternoon treat with coffee or tea. The combination of warming spices and bright citrus creates a cake that’s both comforting and sophisticated. Try serving thin slices alongside vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra special presentation that showcases the cake’s beautiful golden color and aromatic appeal.