Description
These Orange Ginger Honey Cakes feature fresh ginger, bright orange zest, and aromatic spices in a tender, honey-sweetened crumb. Topped with a glossy orange glaze, these individual cakes are perfect for afternoon tea, breakfast treats, or elegant dessert. They stay incredibly moist for days!
Ingredients
1¾ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cardamom (optional)
Pinch of white pepper
¾ cup honey (preferably raw or wildflower)
½ cup granulated sugar
¾ cup buttermilk, room temperature
½ cup neutral oil (vegetable or canola)
3 large eggs, room temperature
Zest of 2 large oranges (about 2 tablespoons)
¼ cup fresh orange juice
2 tablespoons fresh ginger, finely grated
1 teaspoon vanilla extract
1½ cups powdered sugar (for glaze)
3–4 tablespoons fresh orange juice (for glaze)
1 teaspoon orange zest (for glaze)
½ teaspoon vanilla extract (for glaze)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom (if using), and white pepper. Whisk vigorously for 30 seconds. Set aside.
3. In a large bowl, whisk together honey, sugar, buttermilk, oil, eggs, orange zest, orange juice, grated ginger, and vanilla extract. Whisk until smooth and slightly frothy, about 1 minute.
4. Add dry ingredients to wet ingredients all at once. Using a rubber spatula, gently fold together just until no flour streaks remain. Don’t overmix – some small lumps are fine.
5. Divide batter evenly among muffin cups, filling each about ⅔ full (approximately ¼ cup per muffin).
6. Bake for 18-22 minutes until golden brown on top and a toothpick inserted in center comes out with moist crumbs (not wet batter).
7. Let cakes cool in pan for 10 minutes, then carefully transfer to a wire rack. Cool completely before glazing, about 30-45 minutes.
8. While cakes cool, make glaze: whisk together powdered sugar, 3 tablespoons orange juice, orange zest, and vanilla extract until smooth. Add more juice if needed to reach pourable consistency.
9. Once cakes are completely cool, drizzle glaze over tops or dip tops directly into glaze. Let sit 15-20 minutes until glaze sets.
10. Garnish with candied orange slices, fresh ginger, or chopped nuts if desired.
Notes
Bring eggs and buttermilk to room temperature for best results. Set out 1-2 hours before baking.
Fresh ginger is essential for the brightest flavor. Don’t substitute ground ginger if possible.
Use a microplane for fine, even zesting and grating.
Don’t overmix once you add flour – mix just until combined for tender cakes.
Measure flour by spooning into measuring cup and leveling, not scooping from bag.
These cakes stay moist for 5 days at room temperature in an airtight container.
Freeze unfrosted cakes wrapped individually for up to 3 months.
Make buttermilk substitute: add 1 tablespoon lemon juice to milk, let sit 5 minutes.
Test leaveners for freshness: baking powder should fizz in hot water, baking soda should bubble in vinegar.
The cakes taste even better on day 2-3 as flavors meld together.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 245
- Sugar: 28g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
Keywords: orange ginger honey cakes, honey cakes, ginger cakes, orange cakes, individual cakes, tea cakes, moist honey cakes