This honey orange ginger cake is bursting with citrus flavor, warm spices, and the natural sweetness of raw honey.
It’s soft, moist, and glazed with a fragrant honey-orange drizzle that soaks into every golden bite.
Perfect for cozy afternoons, brunch tables, or whenever you’re craving sunshine in dessert form.
Why You’ll Love This Recipe
Bright and flavorful – Made with fresh orange juice and zest.
Naturally sweetened – Uses raw honey instead of refined sugar.
Warm spice – Ginger, cinnamon, and nutmeg add cozy depth.
Moist texture – Butter, juice, and eggs make it incredibly tender.
Perfect for brunch or tea – Simple, elegant, and easy to make.
What You’ll Need (Ingredient Highlights)
All-purpose flour – Gives structure without being dense.
Baking soda – Helps the cake rise and balances acidity.
Ground ginger & cinnamon – Provides warmth and spice.
Nutmeg & salt – Rounds out the sweetness and flavor.
Butter – Adds rich moisture when melted into the batter.
Raw honey – Floral sweetness without refined sugar.
Eggs – Bind everything together.
Fresh orange juice & zest – Adds brightness and real citrus taste.
Fresh grated ginger – Enhances the spice with a vibrant kick.
Optional glaze – A quick mix of honey and orange juice for extra shine.
Pro Tips Before You Start
Use fresh juice – Bottled juice lacks the same brightness.
Don’t overmix – Stir just until everything comes together.
Grease your pan well – This cake is moist and may stick.
Test for doneness – A toothpick should come out clean.
Glaze while warm – It soaks in and boosts flavor beautifully.
How to Make Honey Orange Ginger Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a standard loaf pan or 8-inch round cake pan thoroughly.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and a pinch of salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the melted butter, raw honey, and eggs until smooth.
Stir in the orange juice, orange zest, and freshly grated ginger.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture.
Stir just until combined—avoid overmixing to keep the texture light.
Step 5: Bake the Cake
Pour the batter into your prepared pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Glaze and Cool
Optional: While the cake is still warm, stir together 2 tablespoons of honey with 2 tablespoons of orange juice.
Brush over the cake for a glossy finish.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What to Serve It With
Herbal teas – Like chamomile, rooibos, or mint.
Greek yogurt – For a creamy, tangy contrast.
Fresh berries – Strawberries, blueberries, or raspberries add pop and color.
Whipped cream – Light and airy on the side.
Variations / Substitutions
Try a different flour – Whole wheat pastry flour or spelt works well.
Make it dairy-free – Substitute butter with coconut oil or vegan margarine.
Add chopped nuts – Walnuts or pecans add crunch.
Mix in dried fruit – Try golden raisins or chopped dates.
Storage & Leftovers
Room temperature – Store in an airtight container for up to 3 days.
Refrigerate – Keeps well for 5–6 days. Bring to room temp before eating.
Freeze – Wrap individual slices and freeze for up to 2 months.
Thaw at room temperature.
FAQs
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled will work in a pinch.
Is the cake very sweet?
It’s moderately sweet from the honey—not overpowering.
Can I skip the glaze?
Yes! The glaze is optional but adds moisture and shine.
Can I use ground ginger instead of fresh?
Yes. Use ½ teaspoon of ground ginger if you don’t have fresh on hand.
Can I make this into muffins?
Definitely—bake in a muffin tin for 20–22 minutes.
What kind of pan is best?
A loaf pan or 8-inch round cake pan works great.
Bundt pans are also an option.
Can I add orange extract for more flavor?
Yes—just ¼ teaspoon enhances the citrus notes beautifully.
Final Thoughts
This honey orange ginger cake is the kind of simple bake that feels special.
With its bright citrus, cozy spice, and naturally sweetened crumb, it’s a dessert I return to again and again.
Whether served at brunch, with tea, or as an everyday treat, this cake brings sunshine and comfort to the table.
Honey Orange Ginger Cake
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 freshly grated ginger
Optional Glaze:
- 2 tbsp honey
- 2 tbsp orange juice
Instructions
- Preheat oven to 350°F (175°C) and grease your baking pan.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, mix melted butter, honey, and eggs.
- Stir in orange juice, zest, and grated ginger.
- Fold dry ingredients into wet mixture just until combined.
- Pour into prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
- See full steps with tips & photos → https://wimpysdiner.net/honey-orange-ginger-cake/
Notes
- Use full-fat dairy or a creamy plant-based butter for extra richness.
- For a bolder ginger kick, increase grated ginger to 2 tablespoons.
- Store the cake in an airtight container at room temperature for up to 3 days.
