Orange Ginger Honey Cakes
Orange Ginger Honey Cakes are small, sweet treats bursting with bright citrus and a gentle warmth from fresh ginger. These cakes have a soft, moist texture and a lovely golden…
Tip: save now, cook later.Orange Ginger Honey Cakes are small, sweet treats bursting with bright citrus and a gentle warmth from fresh ginger. These cakes have a soft, moist texture and a lovely golden color that just makes you want to take a bite right away. The honey adds a natural sweetness that balances perfectly with the zing of orange and spicy ginger.
I love making these cakes when I need something simple but special. The combination of orange and ginger feels fresh and comforting at the same time, and the honey brings everything together in a way that feels just right—not too sweet, just cozy. I often find myself sneaking pieces straight from the pan while they’re still warm because they smell so good.
These cakes are great for a casual tea time or as a little dessert after dinner. I like to pair them with a cup of hot green tea or even a glass of milk for a comforting snack. They also travel well, so I often pack them for picnics or to share with friends. I think once you try these, they’ll quickly become one of your favorite easy treats too!
Key Ingredients & Substitutions
Fresh ginger: This adds a nice spicy warmth. If fresh isn’t available, you can use ½ tsp ground ginger, but fresh gives a brighter flavor.
Orange zest and juice: Using fresh zest and juice gives the best citrus punch. If oranges are out of season, try a mix of lemon zest and juice for a different but still fresh flavor.
Honey: It sweetens naturally and keeps the cakes moist. You can swap it with maple syrup or agave if you prefer a different flavor or a vegan option.
Buttermilk: This helps keep the cakes soft and tender. If you don’t have buttermilk, mix ½ cup milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes before using.
How Can I Make Sure These Cakes Stay Moist and Soft?
The key is balancing wet and dry ingredients and not overmixing the batter. Here’s what helps:
- Beat butter, honey, and sugar well: This traps air, creating a light texture.
- Add eggs one at a time: Ensures even mixing and better structure.
- Alternate dry ingredients with buttermilk: This helps the batter stay smooth and moist.
- Don’t overmix once flour is added: Mix until just combined to avoid tough cakes.
- Glaze while warm: Brushing the honey-orange glaze immediately seals in moisture and adds a nice shiny finish.
Equipment You’ll Need
- Mini cake or muffin pan – perfect for baking small, evenly sized cakes that cook quickly.
- Mixing bowls – you’ll use at least two to keep dry and wet ingredients separate for easy mixing.
- Electric mixer or hand whisk – helps cream butter and sugar until light and fluffy, making the cakes tender.
- Zester or microplane – essential for scraping fresh orange zest which adds bright citrus flavor.
- Small saucepan – to gently warm the honey and orange juice glaze.
- Wire rack – for cooling the cakes evenly and letting excess glaze drip off.
- Pastry brush – handy for spreading the warm glaze to seal in moisture and add shine.
Flavor Variations & Add-Ins
- Add a handful of chopped crystallized ginger for extra chewy bursts of spicy sweetness inside the cakes.
- Stir in ¼ cup chopped walnuts or pecans for a nutty crunch that pairs well with honey and orange.
- Swap orange zest and juice for lemon for a tangier, fresh twist that’s equally bright and delicious.
- Mix in ¼ cup shredded coconut for a tropical note that complements the ginger’s warmth well.
How to Make Orange Ginger Honey Cakes
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp freshly grated ginger
- Zest of 2 large oranges
- ¾ cup unsalted butter, softened
- ½ cup honey
- 1 cup granulated sugar
- 3 large eggs
- ½ cup buttermilk
- 2 tbsp freshly squeezed orange juice
- 1 tsp vanilla extract
For the glaze:
- ¼ cup honey
- 2 tbsp freshly squeezed orange juice
- Orange zest, for garnish
- Flaky sea salt, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 15-18 minutes to bake, plus a few minutes for glazing and cooling. So in total, plan for around 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a mini cake or muffin pan with about 12 cavities so your cakes won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and freshly grated ginger. Then stir in the orange zest to spread that lovely citrus aroma throughout.
3. Cream Butter, Honey, and Sugar:
In a large bowl, beat the softened butter, honey, and granulated sugar together using a mixer or by hand. Keep going until the mixture turns light and fluffy—this usually takes about 3-4 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition to ensure everything blends nicely. Then mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and buttermilk to your butter mixture, starting and ending with the dry ingredients. This keeps the batter smooth and moist. Stir in the freshly squeezed orange juice at the end for that extra fresh tang.
6. Fill the Pan and Bake:
Spoon the batter into the prepared mini cake pan, filling each cavity about three-quarters full. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean and the cakes are a beautiful golden brown.
7. Prepare the Glaze While Baking:
Warm the honey and orange juice together gently in a small saucepan over low heat. Stir until combined, then take off the heat.
8. Cool and Glaze the Cakes:
When the cakes are done, remove them from the oven and let them cool in the pan for 5 minutes. Then carefully flip the cakes out onto a wire rack over a baking sheet. While they are still warm, brush the tops generously with the honey-orange glaze so it soaks in and creates a shiny, sticky surface.
9. Garnish and Serve:
Transfer the cakes to a serving plate. Garnish each one with a small sprinkle of flaky sea salt and some fresh orange zest for a little extra zing. Serve warm or at room temperature, perfect alongside a cup of tea or coffee.
Enjoy your delicious Orange Ginger Honey Cakes with their lovely blend of bright citrus, warming ginger, and natural honey sweetness!
Can I Use Ground Ginger Instead of Fresh Ginger?
Yes, you can substitute ½ teaspoon of ground ginger for the 2 teaspoons of freshly grated ginger. Keep in mind ground ginger is more concentrated, so use less to avoid overpowering the cake’s flavor.
How Should I Store Leftover Cakes?
Store leftover cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. Let them come to room temperature or warm gently before serving.
Can I Make These Cakes Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best texture. The cakes might be a bit more delicate, so handle them gently when removing from the pan.
Can I Prepare the Cakes Ahead of Time?
Yes! You can bake the cakes a day ahead and store them in an airtight container. Wait to brush on the honey-orange glaze right before serving to keep the cakes fresh and moist.
