Go Back

Traditional German Honey Cake

A delightful treat known for its aromatic spices and rich honey flavor, perfect for gatherings and cozy afternoons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup 1 cup (340g) honey
  • ½ cup ½ cup (115g) unsalted butter for the batter
  • 2 cups 2 cups (250g) all-purpose flour can substitute half for whole wheat flour for a healthier version
  • 2 tbsp 2 tbsp cocoa powder
  • 1 tsp 1 tsp baking soda
  • 2 tsp 2 tsp gingerbread spice
  • Pinch Pinch of salt
  • 2 large 2 large eggs
  • ½ cup ½ cup (75g) raisins or chopped nuts (optional) optional for added texture
Topping
  • ½ cup ½ cup (120g) apricot jam for spreading over the cooled cake
  • 1 cup 1 cup (170g) semi-sweet chocolate for glazing
  • 2 tbsp 2 tbsp butter to melt with the chocolate

Method
 

Preparation
  1. In a saucepan, melt honey and butter over low heat until well combined. Let it cool slightly.
  2. In a mixing bowl, combine flour, cocoa powder, baking soda, gingerbread spice, and a pinch of salt.
  3. In another bowl, beat the eggs. Gradually mix in the cooled honey and butter mixture.
  4. Gradually add the dry ingredients into the wet mixture, stirring until smooth and well combined.
Baking
  1. Pour the batter into a lined 9×13 inch baking pan.
  2. Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick comes out clean.
  3. Allow the cake to cool completely in the pan.
Glazing
  1. Once cooled, spread warmed apricot jam evenly over the cake.
  2. Melt chocolate and butter together in a saucepan or microwave and glaze the top of the cake.
  3. Let the glaze set before slicing and serving.

Notes

Best served at room temperature. Consider pairing with Greek yogurt or whipped cream for added creaminess. Store in an airtight container at room temperature for up to three days or freeze for up to three months.