Homemade Honey Cake for Rosh Hashanah: Moist and Rich, No Drying Out

Homemade honey cake for Rosh Hashanah is a moist, rich cake with honey, coffee and orange juice in one pan, staying soft even two days after baking. The holiday cake that cuts clean with a knife instead of crumbling.

Why so many honey cakes come out too dry

A classic honey cake relies mainly on eggs and oil for moisture, but the honey itself absorbs liquid during baking. Adding cooled coffee and orange juice to the wet mixture compensates exactly for that absorption, producing a cake that stays moist even on day two, unlike honey cakes that dry out by the next day.

Why it's worth baking the day before the holiday

Honey cake improves with time: the flavors settle and the texture becomes even more moist after a night in a sealed container. Baking it the day before the holiday saves time on the morning of and improves the final result.

The recipe

Homemade Honey Cake for Rosh Hashanah

A moist, rich cake made with honey, coffee and orange juice in one pan. Stays soft for days without drying out.

• Servings 12 slices
• Prep 15 min
• Cook 50 min
• Total 1 hr 5 min

Print recipe

Ingredients

• 3 cups / 375 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup / 340 g honey
• 1 cup / 200 g brown sugar
• 1 cup / 240 ml canola oil
• 3 eggs
• 1 cup / 240 ml strong coffee (cooled)
• 1/2 cup / 120 ml orange juice

Instructions

1. Preheat the oven to 340°F / 170°C and line a loaf pan with parchment paper.

2. In a bowl, mix the flour, baking powder, baking soda and cinnamon.

3. In a separate bowl, whisk the honey, brown sugar, oil and eggs until smooth.

4. Add the cooled coffee and orange juice to the wet mixture and stir.

5. Pour the wet ingredients into the dry ingredients and mix with a spatula until you get a smooth batter, without overmixing.

6. Pour into the pan and bake for about 50 minutes, until a toothpick inserted in the center comes out clean.

7. Cool completely in the pan before slicing, the cake cuts more cleanly once it's cooled.

Frequently Asked Questions

Can I make the cake without coffee?
Yes, you can substitute a cup of water or weak black tea, the main role is moisture, not coffee flavor, which nearly disappears during baking.

How long does the cake stay fresh?
Up to 4-5 days in a sealed container at room temperature, and the flavor actually improves on day two and three.

Can I bake this in a round pan instead of a loaf pan?
Yes, in a 9.5-inch / 24 cm round pan the bake time will be a bit shorter, check with a toothpick starting at 40 minutes.