Orange Ginger Honey Cakes
Orange Ginger Honey Cakes are little bursts of sunshine and spice all baked into one delightful treat. They’re soft and moist, with the bright, fresh flavor of orange zest blending…
Tip: save now, cook later.Orange Ginger Honey Cakes are little bursts of sunshine and spice all baked into one delightful treat. They’re soft and moist, with the bright, fresh flavor of orange zest blending perfectly with the warm, zesty kick of ginger. The honey adds a natural sweetness that makes these cakes feel just cozy enough without being too sugary.
I love how these cakes come together with simple ingredients but pack so much flavor. I often find myself sneaking one just while the kitchen is still warm from baking. A quick tip: if you want an extra pop, a drizzle of honey over the top while they’re still slightly warm makes them even more delicious!
These cakes are perfect with a cup of tea on a chilly afternoon or as a sweet treat to share with friends. I like serving them slightly warmed because the aromas fill the room and bring everyone together like little hugs in cake form. They’re easy to make, and honestly, they never last long around here.
Key Ingredients & Substitutions
Fresh Ginger: Fresh ginger gives a bright, spicy kick that ground ginger can’t fully match. If fresh isn’t available, use 1 teaspoon ground ginger but reduce the amount slightly to avoid bitterness.
Honey: Honey adds natural sweetness and moisture. You can swap it with maple syrup or agave nectar for a different but still lovely flavor, great for those avoiding honey for dietary reasons.
Orange Zest & Juice: The zest is where the fresh orange flavor lives, so don’t skip it! If you don’t have fresh oranges, bottled orange juice can work, but fresh is best. You can also add a splash of lemon juice for a slightly different twist.
Sour Cream: Sour cream keeps the cakes moist and tender. If you don’t have sour cream, plain Greek yogurt or buttermilk will work well too.
How Do I Make These Cakes Light and Moist Without Overmixing?
Overmixing the batter can make the cakes tough. Here’s how to mix gently and get a tender crumb:
- Start by creaming the butter, honey, and sugar well until fluffy. This adds air, making the cake light.
- Add eggs one at a time while beating thoroughly.
- When adding dry ingredients, fold them in gently using a spatula or mix on low speed just until flour disappears.
- Stop as soon as you don’t see streaks of flour – a few small lumps are okay.
- This careful mixing helps keep the texture soft and moist.
Equipment You’ll Need
- Small cake molds or muffin tin – perfect for shaping individual cakes and easy to handle.
- Mixing bowls – one medium for dry ingredients and one large for wet ingredients to keep things organized.
- Whisk – great for combining dry ingredients without lumps and for mixing wet ones smoothly.
- Hand mixer or stand mixer – helps cream butter, honey, and sugar to a fluffy texture quickly.
- Rubber spatula – perfect for folding dry and wet ingredients gently without overmixing.
- Baking rack – lets you cool the cakes evenly so they stay moist but firm up nicely.
Flavor Variations & Add-Ins
- Swap fresh ginger for ground ginger if you want a milder, more subtle spice.
- Add chopped walnuts or pecans for a crunchy texture that pairs well with honey’s sweetness.
- Stir in dried cranberries or chopped dried apricots to add a chewy, fruity bite.
- Replace orange zest with lemon zest for a tangier, brighter citrus flavor.
How to Make Orange Ginger Honey Cakes
Ingredients You’ll Need:
For the Cakes:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon fresh ginger, finely grated
- 1/2 cup unsalted butter, softened
- 1/2 cup honey (plus extra for glazing)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- Zest of 2 large oranges
- 1/4 cup freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
For Garnish:
- Orange slices
- Candied ginger, finely chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 22-25 minutes to bake, plus around 10 minutes of cooling time before you glaze and garnish. So, roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Grease and flour four small cake molds or a muffin tin to keep the cakes from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and freshly grated ginger. Set this aside for later.
3. Cream Butter, Honey, and Sugar:
In a large bowl, use a mixer to cream together the softened butter, honey, and sugar until the mixture is light and fluffy. This helps create a tender cake.
4. Add Eggs and Wet Ingredients:
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the sour cream, orange zest, orange juice, and vanilla extract until everything is blended smoothly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix – a few small lumps are okay.
6. Bake the Cakes:
Divide the batter evenly into your prepared cake molds or muffin tin. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze:
Let the cakes cool in the pans for about 10 minutes. While still warm, brush the tops with extra honey for a sweet, glossy finish.
8. Garnish and Serve:
Carefully remove the cakes from the molds and place them on a serving plate. Add a thin orange slice and a small spoonful of finely chopped candied ginger on top of each cake. Serve slightly warm or at room temperature and enjoy!
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt works well as a substitute and will keep the cakes moist and tender. Use the same amount as the sour cream called for in the recipe.
How Should I Store Leftover Cakes?
Store the cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days, and bring to room temperature before serving to enjoy the best flavor.
Can I Use Ground Ginger Instead of Fresh Ginger?
You can! Use about 1 teaspoon of ground ginger instead of the 1 tablespoon of fresh grated ginger. Ground ginger has a stronger, more concentrated flavor, so reducing the amount helps keep the balance right.
Is It Possible to Make These Cakes Gluten-Free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend. Just make sure your blend contains xanthan gum or another binder to keep the cakes from crumbling.