Looking for a simple and light cake that’s both delicious and different from the usual butter-loaded treats? This unique honey cake recipe is just what you need. Made without any butter or oil, it’s soft, moist, and uses only 3 basic ingredients: eggs, honey, and flour.
The best part? It’s surprisingly easy to prepare and comes out beautifully soft and fluffy—perfect for tea-time or a light dessert!
Ingredients (Just 3!)
- 3 large eggs (cold, directly from the fridge)
- 1/3 cup (79 ml) honey
- 1 cup (128 g) all-purpose flour
How to Make This Honey Cake
Step 1: Prepare the Cake Tin
Preheat your oven to 325°F (163°C).
Grease a 7-inch nonstick springform pan. Line only the bottom with parchment paper. No need to line the sides if you grease well.
Step 2: Beat Eggs and Honey
In a large mixing bowl, add the eggs and honey.
Beat at high speed for around 10 minutes until the mixture becomes light, thick, and triples in volume. This is key to giving the cake its airy texture.
Use a stand mixer if possible. With a hand mixer, it may take a little longer.
You’ll know it’s ready when the batter drips slowly and sits on top of the rest for a few seconds instead of sinking right away.
Step 3: Fold in the Flour
Sift in half of the flour using a fine mesh sieve or flour sifter.
Gently fold the flour into the egg mixture using a spatula. Be slow and careful to preserve the fluffiness of the eggs.
Once fully mixed, sift in the remaining flour and fold again.
Make sure no dry flour is hiding at the bottom.
Step 4: Bake the Cake
Pour the smooth batter into the prepared pan.
Bake for 25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Step 5: Add the Final Honey Touch
Let the cake cool completely in the pan. Once cooled, drizzle a thin layer of honey over the top before slicing and serving.
Note: This final honey drizzle is important—it adds extra sweetness and moisture without making the batter heavy during baking.
This light and fluffy honey sponge cake is perfect when you want something sweet yet simple. With no butter or oil, it’s a healthier treat that doesn’t compromise on taste. The airy texture, combined with the natural sweetness of honey, makes it ideal for any occasion.
Whether you enjoy it with tea, coffee, or as a light dessert after dinner, this easy 3-ingredient cake is one you’ll make again and again!
FAQs
Can I make this cake without a stand mixer?
Yes, you can use a hand mixer. Just be prepared to mix for a bit longer to get the same fluffy texture.
Why is it important to fold the flour gently?
Gentle folding keeps the air in the egg mixture, which helps the cake stay soft and fluffy. Stirring too hard will deflate the batter.
Can I use wheat flour instead of all-purpose flour?
You can, but the texture may be slightly denser. All-purpose flour gives the best sponge-like result.
Is it necessary to drizzle honey on top after baking?
Yes, it adds extra moisture and sweetness. Since the batter doesn’t include a lot of honey, this step enhances the flavour.
Can I store this cake for later?
Yes, you can store it in an airtight container at room temperature for 1-2 days or refrigerate it for up to 5 days.
