Name: Best Orange Ginger Honey Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground ginger; ½ tsp ground cinnamon; Zest of 1 orange (about 1 tbsp); ½ cup honey; ½ cup granulated sugar; 2 large eggs; ½ cup plain yogurt (or sour cream); ¼ cup fresh orange juice; ¼ cup vegetable oil; 1 tsp vanilla extract; ½ cup powdered sugar; 2–3 tsp orange juice

Why You’ll Love This Recipe

I love how these honey cakes balance citrus brightness with cozy spice. The combination of orange, ginger, and honey creates a comforting yet fresh flavor, and the texture is tender without being too rich. They’re quick to prepare and ideal for snacking, sharing, or even a light dessert.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground cinnamon
Zest of 1 orange (about 1 tablespoon)
½ cup honey
½ cup granulated sugar
2 large eggs
½ cup plain yogurt (or sour cream)
¼ cup fresh orange juice
¼ cup vegetable oil
1 teaspoon vanilla extract

directions

I preheat the oven to 350 °F (175 °C) and grease or line a 12-cup muffin tin or small cake pan.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and orange zest.

In another bowl, I whisk together the honey, sugar, eggs, yogurt, orange juice, oil, and vanilla extract until smooth and well blended.

I add the wet ingredients to the dry and stir just until combined, being careful not to overmix.

I divide the batter evenly among muffin cups, filling each about two-thirds full.

I bake the cakes for 18 to 22 minutes for muffins or 25 to 30 minutes for a small cake, until a toothpick inserted into the center comes out clean.

After baking, I let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

If desired, I make a simple glaze by whisking 1/2 cup powdered sugar with 2–3 teaspoons orange juice and drizzle it over the cooled cakes.

Servings and timing

This recipe yields 12 mini cakes.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: approximately 260 kcal per muffin

Variations

Sometimes I add chopped candied ginger for extra bite or mix in finely chopped nuts for a little crunch. I’ve also used blood orange juice for a colorful twist. For a more decadent finish, I top them with cream cheese frosting instead of glaze.

storage/reheating

I keep these cakes in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. To reheat, I microwave one for 10–15 seconds to refresh its softness. They also freeze well for longer storage.

FAQs

Can I make these without orange zest?

Yes, but the zest adds great depth. I recommend keeping it if I want the full citrus flavor.

Can I use a mini loaf pan instead of a muffin tin?

Absolutely. I adjust the baking time slightly and check with a toothpick for doneness.

Is it okay to reduce the sugar?

Yes, I can slightly reduce the granulated sugar if I prefer them less sweet—the honey still gives plenty of flavor.

Can I use whole wheat flour?

I’ve substituted up to half the flour with whole wheat, which works well and adds a hearty note.

How do I keep the cakes moist?

Using yogurt or sour cream helps retain moisture, and I store them properly to prevent drying out.

Conclusion

These orange ginger honey cakes are sweet, simple, and packed with bright, cozy flavor. I turn to them when I want something homemade, wholesome, and easy to share. Whether for a casual snack or part of a brunch spread, they always hit the spot.