Orange Ginger Honey Cakes
Orange Ginger Honey Cakes are a delightful treat that combines the bright, zesty flavor of fresh orange with the warm, spicy kick of ginger and the sweet, smooth touch of…
Tip: save now, cook later.Orange Ginger Honey Cakes are a delightful treat that combines the bright, zesty flavor of fresh orange with the warm, spicy kick of ginger and the sweet, smooth touch of honey. These little cakes are moist and tender, making them perfect for a cozy afternoon snack or a sweet ending to any meal.
I love making these cakes when I want something a bit special but not too complicated. The way the honey melds with the orange and ginger creates a lovely balance that’s both refreshing and comforting. Plus, they come together quickly, which means less waiting and more enjoying.
My favorite way to serve these cakes is warm, right out of the oven, with a cup of tea or coffee. Sometimes I add a dollop of whipped cream or a sprinkle of powdered sugar on top to make them feel extra special. They’re perfect for sharing, but I won’t blame you if you want to keep them all to yourself!
Key Ingredients & Substitutions
Fresh ginger: Using fresh grated ginger gives these cakes a lively, spicy zing. If you don’t have fresh, finely minced candied ginger works well for a sweeter, milder heat.
Orange zest & juice: Fresh orange zest brightens the flavor, while juice adds moistness and a subtle citrus punch. Make sure to use unwaxed oranges for the best zest.
Honey: Honey not only sweetens but also keeps the cakes moist. You can swap it with maple syrup or agave nectar if you prefer a milder sweetness.
Butter: Unsalted butter helps control salt and adds richness. For a dairy-free option, use a neutral-flavored oil or vegan butter.
How Do I Achieve Moist, Flavorful Orange Ginger Honey Cakes Without Overmixing?
Overmixing can make cakes tough. Here’s how to get a tender crumb:
- Whisk dry ingredients separately to spread baking powder and soda evenly.
- Cream butter and sugar until fluffy to trap air for lightness.
- Add eggs one at a time to combine gradually.
- Add dry and wet ingredients alternately, starting and ending with dry, mixing just until combined after each addition.
This gentle mixing keeps the cake tender and moist while letting the orange and ginger shine through.
Equipment You’ll Need
- Mini cake pan or muffin tin – perfect for shaping these small, sweet cakes and ensures even baking.
- Mixing bowls – one for dry ingredients and one for wet; this keeps mixing simple and organized.
- Whisk – helps blend dry ingredients smoothly and combines wet ingredients evenly.
- Electric mixer or hand mixer – makes creaming butter and sugar faster and fluffier.
- Small saucepan – for gently warming the honey-orange glaze to drizzle over the cakes.
- Zester or grater – for fresh orange zest and ginger to maximize flavor.
- Rubber spatula – great for folding ingredients and scraping batter from bowls without waste.
Flavor Variations & Add-Ins
- Add chopped crystallized ginger for extra chewy bursts of spice and texture.
- Mix in toasted chopped walnuts or pecans to add a crunchy contrast to the soft cake.
- Stir in a pinch of ground cardamom or cinnamon to deepen the warm spice notes during cooler seasons.
- Swap orange zest for lemon zest and juice for a brighter, tangier twist that pairs well with the honey’s sweetness.
How to Make Orange Ginger Honey Cakes
Ingredients You’ll Need:
For the Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp fresh grated ginger (or finely minced candied ginger)
- Zest of 1 large orange
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup honey
- 1/2 cup freshly squeezed orange juice
- 1 tsp vanilla extract
- Optional: pinch of ground cinnamon or nutmeg for warmth
For the Syrup and Garnish:
- 1/4 cup honey
- 1/4 cup fresh orange juice
- Orange zest strips for garnish
- Flakes of sea salt (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to bake. Include an extra 10 minutes for cooling and glazing. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
Preheat your oven to 350°F (175°C). Grease and lightly flour a mini cake pan or muffin tin so your cakes release easily after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, fresh grated ginger, and orange zest. Set this mixture aside for now.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until the mixture is light and fluffy — about 3 minutes. This is key for a tender cake.
4. Add Eggs, Honey, and Vanilla:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in the honey and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
Alternately add your dry ingredients and orange juice to the batter, beginning and ending with the dry mix. Stir gently and just enough to combine everything — overmixing can make the cakes tough.
6. Fill and Bake:
Divide the batter evenly into the prepared pans, filling each about 3/4 full to give room for rising. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The cakes should have a lovely golden brown color and spring back lightly when touched.
7. Make the Honey-Orange Glaze:
While your cakes bake, warm the honey and orange juice together in a small saucepan over low heat. Stir gently until just combined and slightly thickened, about 3-5 minutes. Remove from heat to cool slightly.
8. Cool and Glaze:
Let your cakes cool in the pan for about 5 minutes, then gently turn them out onto a wire rack or serving plate. While they’re still warm, drizzle generously with the honey-orange glaze.
9. Garnish and Serve:
Sprinkle each cake with a little fresh orange zest and, if you like, a pinch of sea salt flakes to balance the sweetness and enhance flavors. Serve warm or at room temperature, and enjoy with a cup of tea or coffee for a perfect treat.
Can I Use Ground Ginger Instead of Fresh Ginger?
Yes, you can substitute ground ginger if you don’t have fresh. Use about 1/2 teaspoon of ground ginger for 1 tablespoon of fresh grated. Keep in mind ground ginger is more concentrated, so adjust to taste.
Can I Make These Cakes Ahead of Time?
Absolutely! Bake the cakes and store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently before serving and drizzle with fresh glaze if desired.
How Should I Store Leftover Cakes?
Store leftovers in an airtight container in the fridge. They’ll keep well for up to 5 days. You can warm them in the oven or microwave before eating to bring back their moist texture.
Can I Freeze Orange Ginger Honey Cakes?
Yes! Wrap the cooled cakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before serving.