Orange ginger honey cakes are the perfect fusion of citrusy brightness, warm spice, and sweet, comforting richness. Whether you’re baking for the holidays, hosting afternoon tea, or just want a cozy treat to brighten your day, these tender cakes deliver a delightful punch of flavor. With fresh orange zest, warming ginger, and floral honey, each bite is moist, fragrant, and unforgettable.
Table of Contents
Why You’ll Love This Recipe
- Naturally sweetened with raw honey
- Balanced spice and citrus in every bite
- Moist and tender crumb from fresh juice and butter
- Easy to adapt — bake as a full cake, cupcakes, or mini Bundts
- Freezer-friendly for make-ahead desserts
If you’re a fan of citrus-forward bakes like [Related: Lemon Blueberry Delight] or want to explore more spiced treats like [Related: Cranberry Orange Cupcakes], this recipe belongs in your kitchen.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter (melted)
- ¾ cup raw honey
- 2 large eggs
- 1 cup fresh orange juice
- Zest of 2 oranges
- 1 tbsp grated fresh ginger
Optional Glaze
- 2 tbsp honey
- 2 tbsp orange juice
Instructions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a standard cake pan or prepare mini Bundt molds or muffin tins. - Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. - Combine Wet Ingredients
In another bowl, mix melted butter, honey, and eggs until smooth. Stir in orange juice, zest, and grated fresh ginger. - Fold & Combine
Gently fold the dry ingredients into the wet mixture. Mix until just combined — do not overmix. - Bake
Pour batter into the prepared pan(s). Bake for 40–45 minutes (20–25 for minis), or until a toothpick comes out clean. - Glaze (Optional)
While the cake is still warm, brush with a honey-orange glaze for extra shine and moisture. - Cool & Serve
Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 8–10
- Course: Dessert
- Cuisine: Mediterranean
Nutrition Facts (Estimated per serving)
- Calories: 310
- Fat: 12g
- Carbohydrates: 45g
- Sugar: 28g
- Protein: 4g
- Fiber: 1g
Tips & Variations
- Boost citrus flavor: Add a few drops of orange extract or use blood oranges for depth
- Vegan version: Swap eggs for flax eggs and use vegan butter
- Gluten-free: Replace flour with almond or oat flour for a denser but delicious cake
- Mini cakes: Pour batter into mini Bundt or muffin pans for individual servings — great for parties!
FAQs
Can I make this ahead of time?
Yes! It tastes even better the next day. Store airtight at room temp for up to 3 days or refrigerate for a week.
Can I freeze it?
Absolutely. Wrap slices individually and freeze for up to 3 months. Thaw at room temp.
What kind of honey is best?
Use raw, unfiltered honey for the richest flavor. Darker varieties like wildflower or buckwheat add extra depth.
Can I substitute crystallized ginger?
Yes — finely chop and reduce added sugar slightly to balance the sweetness.
How do I make it more moist?
Avoid overbaking, and consider adding an extra tablespoon of honey or orange juice to the batter.
Orange Ginger Honey Cakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease your baking pan.
- Whisk dry ingredients in one bowl.
- In another bowl, combine butter, honey, and eggs. Add orange juice, zest, and ginger.
- Fold dry ingredients into wet until just combined.
- Pour into pan and bake 40–45 minutes (20–25 for minis).
- Brush with glaze while warm (optional).
- Cool and serve.
Notes
– Use muffin tins for single-serve versions
– Freezer-friendly up to 3 months
Conclusion
These orange ginger honey cakes bring warmth, moisture, and flavor to your dessert table with very little fuss. The combination of citrus and spice is timeless — perfect for cozy days, festive gatherings, or treating yourself midweek.