Rosh Hashanah Honey Cake Recipe

Name: Rosh Hashanah Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon instant coffee; 1 cup hot water; 3 eggs (lightly beaten); 1 1/3 cups honey; 1/2 cup oil; 1 cup sugar; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg

Servings: persons

1 tablespoon instant coffee
1 cup hot water
3 eggs (lightly beaten)
1 1/3 cups honey
1/2 cup oil
1 cup sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg

1
Preheat oven to 350.
2
Grease and flour 2 8x4 inch Baking Pans and set aside.
3
Combine coffee and hot water, stirring until dissolved; set aside.
4
Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
5
Stir in dissolved coffee, sugar and vanilla.
6
Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
7
Pour batter into pans, filling ech halfway.
8
Bake for 45 min or until toothpick inserted in the center comes out clean.
9
Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
10
Remove cake from pans and allow to completely cool.

1149

kcal

Calories

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon instant coffee, 1 cup hot water, 3 eggs (lightly beaten), 1 1/3 cups honey, and more.

Yes, Rosh Hashanah Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rosh Hashanah Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions