I baked a moist Honey Yogurt Cake that marries floral honey with tangy yogurt in a deceptively simple, clean-food-friendly recipe with a secret twist you’ll want to read about.

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I love a cake that looks simple but surprises you, and this Sweet Indulgence honey cake does exactly that. Ive been chasing the kind of dessert that feels clean but indulgent and this one nails it.

The honey takes center stage, bright and caramel like, and a bit of plain yogurt keeps the crumb moist so it never feels dense. It’s a Homemade Cake Recipe that slips into brunch, birthday or a late night craving without drama.

If youre after an Easy Honey Dessert that actually tastes like something special, give this a try, youll be curious how it turned out so well.

Ingredients

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Honey: natural sweetener gives moisture and antioxidants mostly simple carbs
All purpose flour provides structure carbs and some protein low fiber
Brown sugar adds sweetness and moisture traces of molasses simple carbs
Eggs give protein help bind batter make cake richer and tender dont overmix
Butter brings fat and flavor high calories makes crumb soft and tender
Yogurt or sour cream gives tang and moisture its also adds protein
Cinnamon brings warm aroma and spice low calories makes cake taste sweeter
Lemon juice brightens flavor adds mild acidity balances overall sweetness

Ingredient Quantities

2 cups (250g) all purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

1 1/2 tsp ground cinnamon

1/2 cup (120ml) honey

3/4 cup (150g) packed brown sugar

1/2 cup (115g) unsalted butter, melted

2 large eggs, room temp

1/2 cup (120g) plain yogurt or sour cream

1 tsp vanilla extract

1 tbsp lemon juice

Optional: powdered sugar or chopped toasted nuts for topping

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9 inch (23 cm) round cake pan with parchment, or lightly butter and flour it so the cake comes out easy.

2. In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt and 1 1/2 tsp ground cinnamon. Set aside.

3. Warm 1/2 cup (120 ml) honey a few seconds in the microwave or in a small pot so it pours easily. In a large mixing bowl combine the warm honey with 3/4 cup (150 g) packed brown sugar and 1/2 cup (115 g) melted unsalted butter, whisk until smooth.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1/2 cup (120 g) plain yogurt or sour cream, 1 tsp vanilla extract and 1 tbsp lemon juice. If you want a little lift, add the 1 tsp baking soda to the lemon juice first so it foams, then mix that foam into the wet ingredients.

5. Pour the dry ingredients into the wet in two additions and fold gently with a spatula until just combined, dont overmix or the cake gets tough. Scrape the bowl so no pockets of flour remain.

6. Pour batter into prepared pan, smooth the top with the back of a spoon and tap the pan once on the counter to remove big air bubbles.

7. Bake 30 to 40 minutes until the top is golden and a toothpick or skewer inserted in the center comes out with a few moist crumbs, not wet batter. Ovens vary so start checking at 28 minutes.

8. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool more. If you cut too hot it will crumble, so be patient.

9. Finish by dusting with optional powdered sugar or sprinkling chopped toasted nuts on top. To toast nuts quickly spread them on a baking sheet and toast 5 to 7 minutes at 350°F (keep an eye on them), then chop and sprinkle.

10. Pro tips: measure flour by spooning into the cup or use a scale for accuracy, use room temp eggs, warm the honey so it mixes easily, and dont overbake. This cake actually improves a bit after a day, the honey flavor deepens so if you can wait, even better.

Equipment Needed

1. 9-inch (23 cm) round cake pan, greased and lined with parchment
2. Parchment paper (or butter and flour for greasing)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula (for folding and scraping)
7. Measuring cups and spoons plus a kitchen scale if you have one
8. Electric hand mixer or a sturdy whisk for beating eggs
9. Wire cooling rack and a knife or toothpick/skewer to test doneness
10. Baking sheet for toasting nuts

FAQ

Q: Can I make this cake gluten free? A: Yes, you can. Use a 1-to-1 gluten free flour blend that already has xanthan gum, and measure the same by weight. Texture will be a bit different, maybe a tad more crumbly, but still tasty. If your blend has no xanthan, add about 1/4 teaspoon per cup of flour.

Q: What can I use instead of yogurt or sour cream? A: Swap with 1/2 cup buttermilk or 1/2 cup plain full fat coconut yogurt for a dairy free option. Applesauce works in a pinch but the cake will be denser and slightly less tender.

Q: How do I keep the cake moist and not dense? A: Don’t overmix once the wet and dry are combined, mix until just combined. Warm the honey a little so it blends easier, use room temp eggs, spoon and level the flour instead of scooping, and after baking brush the top with a quick honey-lemon syrup (1 tbsp lemon juice + 2 tbsp honey warmed) to lock in moisture.

Q: What oven temp and bake times should I use, and how do I test doneness? A: Bake at 350 F (175 C). For a 9 inch round expect 30 to 40 minutes, a loaf needs 45 to 55 minutes, cupcakes 18 to 22 minutes. Insert a toothpick in center it should come out with a few moist crumbs not wet batter. Let cool 10 minutes in pan then move to a rack.

Q: Can I make this ahead or freeze it? A: Absolutely. Store at room temp tightly wrapped up to 2 days, refrigerate up to 5 days. For freezing wrap well in plastic and foil, freeze up to 3 months. Thaw overnight in fridge or at room temp, warm slices briefly in microwave or oven and brush with a little honey if you want it extra fresh.

Q: Any quick serving or topping ideas? A: Keep it simple with a dusting of powdered sugar or chopped toasted nuts. For a fancier touch add a dollop of whipped cream or strained yogurt, a drizzle of honey and some lemon zest. Toast the nuts in a dry pan until fragrant, that really ups the flavor.

Sweet Indulgence: Homemade Honey Cake Recipe For Your Clean Food Vibe! Substitutions and Variations

Honey: swap with pure maple syrup or agave nectar 1:1, but cut other liquid by about 2 tablespoons so the batter isnt too runny; maple will add a nice warm flavor.
Brown sugar: use coconut sugar 1:1 for a less processed option, or make brown sugar by stirring 1 tablespoon molasses into 1 cup granulated sugar if you need a darker, richer taste.
Unsalted butter (melted): replace with a neutral oil like canola or light olive oil 1:1, or use melted coconut oil 1:1 for a subtle coconut note; oil keeps the crumb super tender.
Eggs: for vegan or allergy swaps, use flax eggs made from 1 tablespoon ground flax mixed with 3 tablespoons water per egg (wait 5 minutes), or use 1/4 cup applesauce per egg for extra moisture.

Pro Tips

– Measure flour like a pro: use a kitchen scale if you got one, its way more reliable than cups. If you must use cups, spoon the flour into the cup and level it off, dont scoop with the cup or you’ll end up with a dense cake.

– Warm the honey so it pours and mixes smooth with the brown sugar and butter, but dont overheat it or add it hot to the eggs. Let the honey cool a little before you beat in the eggs or you risk cooking them and getting weird lumps.

– Use room temp eggs and fold the batter gently, adding the flour in two pours and scraping the bowl so no streaks remain. Overmixing = tough cake, so stop when you still see a few streaks and give the pan a couple good taps to pop big air bubbles.

– Watch the bake time and be patient cooling: start checking at 28 minutes, a toothpick should come out with moist crumbs not raw batter. Let the cake cool 10 to 15 minutes in the pan then invert onto a rack, and if you can wait a day the honey flavor gets better. Toast nuts quickly on a sheet for 5 to 7 minutes at 350°F if you want extra crunch.

Sweet Indulgence: Homemade Honey Cake Recipe For Your Clean Food Vibe!

Recipe by Nikoli Athen

0.0 from 0 votes

I baked a moist Honey Yogurt Cake that marries floral honey with tangy yogurt in a deceptively simple, clean-food-friendly recipe with a secret twist you'll want to read about.

Servings

servings

Calories

384

kcal

Equipment: 1. 9-inch (23 cm) round cake pan, greased and lined with parchment
2. Parchment paper (or butter and flour for greasing)
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula (for folding and scraping)
7. Measuring cups and spoons plus a kitchen scale if you have one
8. Electric hand mixer or a sturdy whisk for beating eggs
9. Wire cooling rack and a knife or toothpick/skewer to test doneness
10. Baking sheet for toasting nuts

Ingredients

2 cups (250g) all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt
1 1/2 tsp ground cinnamon
1/2 cup (120ml) honey
3/4 cup (150g) packed brown sugar
1/2 cup (115g) unsalted butter, melted
2 large eggs, room temp
1/2 cup (120g) plain yogurt or sour cream
1 tsp vanilla extract
1 tbsp lemon juice
Optional: powdered sugar or chopped toasted nuts for topping

Directions

Preheat oven to 350°F (175°C). Grease and line a 9 inch (23 cm) round cake pan with parchment, or lightly butter and flour it so the cake comes out easy.
In a bowl whisk together 2 cups (250 g) all purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine sea salt and 1 1/2 tsp ground cinnamon. Set aside.
Warm 1/2 cup (120 ml) honey a few seconds in the microwave or in a small pot so it pours easily. In a large mixing bowl combine the warm honey with 3/4 cup (150 g) packed brown sugar and 1/2 cup (115 g) melted unsalted butter, whisk until smooth.
Beat in 2 large room temperature eggs one at a time, then stir in 1/2 cup (120 g) plain yogurt or sour cream, 1 tsp vanilla extract and 1 tbsp lemon juice. If you want a little lift, add the 1 tsp baking soda to the lemon juice first so it foams, then mix that foam into the wet ingredients.
Pour the dry ingredients into the wet in two additions and fold gently with a spatula until just combined, dont overmix or the cake gets tough. Scrape the bowl so no pockets of flour remain.
Pour batter into prepared pan, smooth the top with the back of a spoon and tap the pan once on the counter to remove big air bubbles.
Bake 30 to 40 minutes until the top is golden and a toothpick or skewer inserted in the center comes out with a few moist crumbs, not wet batter. Ovens vary so start checking at 28 minutes.
Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool more. If you cut too hot it will crumble, so be patient.
Finish by dusting with optional powdered sugar or sprinkling chopped toasted nuts on top. To toast nuts quickly spread them on a baking sheet and toast 5 to 7 minutes at 350°F (keep an eye on them), then chop and sprinkle.
Pro tips: measure flour by spooning into the cup or use a scale for accuracy, use room temp eggs, warm the honey so it mixes easily, and dont overbake. This cake actually improves a bit after a day, the honey flavor deepens so if you can wait, even better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.