Dessert

Orange Ginger Honey Cakes Recipe

ByMaya Quinn October 29, 2025October 29, 2025

Introduction

These orange ginger honey cakes offer a delightful balance of warm spices and bright citrus flavors. Perfectly moist and subtly sweet, they make an inviting treat for any time of day. The optional honey-orange glaze adds a beautiful shine and extra zing.

A close-up of three individual round orange cakes placed on white square plates over a white marbled texture. Each cake is golden brown with a moist and slightly crumbly texture, topped with two thin slices of bright orange and a light sprinkling of granulated sugar glistening on the top. One cake in the front has a small sprig of green herb next to the orange slices. The background is softly blurred with dark and green tones, highlighting the cakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
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

Step 1: Preheat the oven to 350°F (175°C) and grease your baking pan thoroughly.
Step 2: In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and a pinch of salt until well combined.
Step 3: In a separate large bowl, mix the melted butter, raw honey, and eggs until smooth and creamy.
Step 4: Stir in the fresh orange juice, orange zest, and grated fresh ginger to the wet mixture.
Step 5: Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter.
Step 6: Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: If using the glaze, mix honey and orange juice, then brush it over the warm cake right after removing it from the oven.
Step 8: Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before serving.

Tips & Variations

Use freshly grated ginger for the best aroma and flavor intensity, but ground ginger can be substituted in a pinch.
For a dairy-free version, replace butter with coconut oil melted at room temperature.
If you prefer a less sweet cake, reduce the honey in the batter by ¼ cup.
Serve with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.

Storage

Store the cooled cakes in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently in a low oven or microwave before serving to restore moisture and flavor.

How to Serve

A single golden brown muffin with a slightly textured top, dusted lightly with powdered sugar, sits on a white marbled surface covered with a white parchment paper. On top of the muffin is a thin, translucent slice of orange placed flat, decorated with a small black clove in the center. The background has more muffins, softly blurred, each topped similarly with an orange slice. The lighting is warm and natural, highlighting the crispy edges of the muffin and the glistening surface of the orange slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice provides the brightest flavor, but you can use bottled juice if fresh isn’t available. Choose a high-quality juice with no added sugars for best results.

How can I make this cake vegan?

Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and substitute the butter with a plant-based oil like coconut or vegetable oil. Also, ensure the honey is replaced with a vegan sweetener such as maple syrup or agave nectar.