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Orange Ginger Honey Cakes are the perfect winter citrus cake for sharing. The mix of warm ginger and bright orange gives each bite a cozy, citrusy flavor, while honey and brown butter make them extra moist and rich. Simple to make and easy to wrap up for gifts, serve these 4 mini-loaves with a little butter or a drizzle of honey.
Perfectly Sized Cakes for Gifting
These honey cakes are inspired by my mother, the quintessential southern lady who gives baked goods as gifts for holidays, birthdays, new neighbors, or just because. She doesn’t simply wrap a cake in foil, she packages each treat with care, adding decorations and thoughtful touches. I’ve watched her bake eight cakes at a time, top them with icing, berries, or holly leaves, wrap each one individually in clear plastic, tie them with homemade bows, and deliver them door to door with a genuine smile. Receiving one of her gifts feels like getting a little bundle of joy.
For my own take on these honey cakes, I baked mini loaves to gift to friends (don’t judge my simpler holiday packaging too harshly). The flavors of browned butter, ginger, and orange give them a rich, cozy warmth that’s a bit different from your typical spice cake. They’re perfect for a chilly morning with coffee or an evening by the fire. My advice? Bake all four, gift three, and keep one for yourself, you deserve it!
Key Ingredients & Test Notes
- All-Purpose Flour: Builds the structure of the honey cakes while keeping them tender and light. I like to use a standard all-purpose flour with a slightly lower protein (10–11%).
- Test Note: Weighing flour is best, too much flour can make the cakes dense, too little and they may not hold their shape.
- Baking Powder & Baking Soda: These leavening agents give the cakes their lift and soft texture. The combination helps balance the honey’s density.
- Test Note: Make sure your baking powder is fresh; old leavening can result in flatter cakes.
- Fresh Ginger & Orange Zest: Provide bright, zesty warmth and a hint of spice that makes these honey cakes stand out.
- Test Note: Fresh ginger fives a bit more zing than powdered. I prefer to peel the ginger before grating it.
- Browned Butter: Adds a deep, nutty richness that complements the honey and spices.
- Test Note: Watch the butter carefully; remove from heat as soon as it turns golden brown to avoid burning.
- Honey: Sweetens naturally and keeps the cakes moist.
- Test Note: Use a mild-flavored honey for balance; strong honeys can overpower the ginger and orange notes.
- Eggs: Bind the ingredients together and contribute to a light, tender crumb.
- Test Note: Bring eggs to room temperature to ensure a smooth batter and even baking.
- Milk & Orange Juice: Add moisture and a subtle tang, keeping the cakes soft while enhancing the orange flavor.
- Test Note: Whole milk adds richness, but you can use any milk you have on hand.
- Granulated Sugar: Balances the honey’s natural sweetness and helps with browning.
How to Make Honey Cakes
- Prep pans and oven: Preheat oven to 325°F (160°C) and grease four 6-inch mini loaf pans with nonstick spray or butter and flour.
- Mix dry ingredients: In a medium bowl, whisk together sifted flour, baking powder, baking soda, ginger, and orange zest.
- Brown the butter: Melt butter in a small skillet over medium heat, stirring until foamy and the milk solids turn golden brown. Pour into a mixing bowl and let cool to room temperature.
- Combine wet ingredients: Add honey, orange juice, milk, sugar, and lightly beaten eggs to the browned butter. Mix on medium speed until smooth.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on medium speed until just combined. Scrape the bowl to ensure everything is evenly incorporated.
- Divide and bake: Pour batter evenly into prepared loaf pans. Place pans on a baking sheet and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil halfway through if the tops brown too quickly.
- Cool and enjoy: Let the mini loaves cool completely in the pans before removing. Serve as-is or with a smear of butter for extra indulgence.
Jenn’s Tips
- For a single loaf cake: Transfer all of the batter to a standard 9×5-inch loaf pan. The baking time will be a bit longer, about 50-60 minutes, so check doneness with a toothpick.
- Make Honey Muffins: Divide the batter into a 12-capacity muffin pan, filling each well 3/4-full.Bake at 350F (180C) for 20-25 minutes.
Leftovers & Storage
- Room temperature: Once completely cooled, store honey cakes in a cool, dry spot for up to one week. Make sure they are covered or in an airtight container to keep moisture and humidity from affecting them.
- Refrigerator: For longer storage, wrap each cake individually in plastic wrap and keep in the fridge for up to three weeks.
- Freezer: Honey cakes can easily be frozen. Wrap them tightly in two layers of plastic wrap or place in an airtight container, and store for up to three months. Thaw at room temperature before serving for best flavor and texture.
More Citrus Cakes to Try
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Orange Ginger Honey Cakes
Orange Ginger Honey Cakes made with brown butter, orange juice, orange zest, fresh honey, and ground ginger. Rich Holiday cakes to give as gifts!
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Equipment
Ingredients
- 250 grams (2 cups) all purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon fresh grated ginger, *or 2 teaspoons ground ginger
- 1 tablespoon fresh orange zest, *zest of one orange
- 113 grams (½ cups) unsalted butter, browned *see notes
- 270 grams (¾ cup) honey
- 2 tablespoons fresh orange juice
- 125 grams (½ cup) whole milk
- 2 large eggs, room temperature
- 50 grams (¼ cup) granulated sugar
Instructions
- Preheat oven to 325℉ (160℃) and prepare four 6-inch mini loaf pans. (spray with non-stick spray or a thin coating of butter and flour.)
- In a medium bowl, hand whisk together sifted flour, baking powder, baking soda, ginger and orange zest.250 grams all purpose flour, 1.5 teaspoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon fresh grated ginger, 1 tablespoon fresh orange zest
- Brown your butter by placing in a small skillet on medium heat. Stir until butter is melted. Continue to stir and heat until butter is foamy and brownish in color.113 grams unsalted butter
- Pour the warm brown butter into the bowl of stand mixer. Allow it to cool to room temperature.
- Next, add the honey, orange juice, milk, sugar, and slightly beaten eggs into the mixing bowl with the browned butter.270 grams honey, 2 tablespoons fresh orange juice, 125 grams whole milk, 2 large eggs, 50 grams granulated sugar
- Mix on medium speed using the paddle attachment until smooth.
- Slowly spoon in flour mixture on medium speed until a cake batter is formed. (scrape sides and bottom of bowl to incorporate all ingredients.
- Divide batter amongst the four pans.
- Place pans on cookie sheet and bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. (Cover loaves with a sheet of aluminum foil halfway through baking to prevent over browning.)
- Place pans on cooling rack to completely cool before removing.
Notes
Baking Pans
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- Place your mini cake pans on a cookie sheet in the oven.
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- Use four 6 inch mini loaf pans. Try these mini loaf pans.
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
I live in Beijing, China where it can be difficult to find normal Western ingredients. When I came across this recipe last weekend I knew I had everything for it and I was SO eager to make them! I borrowed a mini loaf pan from a friend and baked the rest of the batter in a pie plate which turned out very much like a regular cake, so I’ll be making an orange flavored cream cheese frosting or glaze for it. Like some of the other commenters have said, I also added some extra fresh-squeezed orange juice to boost that delicious citrus flavor. I also used regular cow’s milk rather than almond milk. I’m planning (way ahead) to make these again for Christmas morning breakfast!
oh wow!! So glad you enjoyed them Kate!! Thanks for sharing:)
Hi Jenn!
Loved this easy recipe and planning to try it soon but I don’t eat eggs. Is there any replacement that I can use?
I’m allergic to ginger what could I substitute?
I made these this morning and they were so good. I recently got the Nordic Ware mini beehives pan and wanted a honey cake to make in them. This was perfect. I added an extra tablespoon of oj, replaced the dry ingredients with Kodiak Cakes buttermilk and Chia mix and replaced the butter with greek yogurt. I’ll be making these again. Thanks
looks and sounds delicious! making idea great
can I substitute honey for sugar?
Hi Aadiba! I would try replacing the 3/4 Cup of Honey with 1 cup of sugar and an additional 1/4 cup of the Almond Milk. Let me know how it goes.
These little cakes are a winner, winner, chicken dinner! I followed the recipe as written but did substitute non fat dairy milk for the almond milk. They are appropriately called ‘cakes’ as that’s what they are with a tender crumb, subtle flavors, and especially tasty with butter. I will be making another batch.
Sorry Jenn, I see now where the sugar is…. sorry!
Hi Jenn,
I have made these twice now & LOVE them! I have given out a few of them as little gifts. I am looking at switching up the flavors but keeping the core of the recipe as it works so well. I do have one question, how are you using/incorporating the 1/4c of sugar? Is it in the loaf or are you using as a dusting on the top? Thanks for the
yay!! so glad to hear you’re loving them! Would love to hear what other flavors you choose:)
Is there some reason I couldn’t make these much smaller… like using a madeleines pan? I’m wanting to try something different for a batch or two and these sound amazing!
I can’t say for sure, since I haven’t tried it. But let me know if you do!
Jenn,
I do not have mini loaf pans. How would you adjust baking a full loaf?
Honey cakes can be more dense, so I love baking in smaller cake pans. You can use a regular loaf pan, but will take longer to bake all the way through. Make sure to check with a toothpick.
I was about to ask the same question, but considering your answer, how would I adjust the time for a large muffin pan? I know I can pretty much eyeball it oh, but I thought I’d ask. Also, would you change the temperature?
Jenn,
I do not buy almond milk. Does regular milk change the sweetness level of the bread? Could it be substituted?
I am excited to try these for Christmas.
I use unsweetened almond milk, so substituting regular milk should be fine:)
The recipe states to use whole milk. If I used almond milk, would it still be half a cup?
Yes you can swap whole milk for almond milk with same measurement.
I’m excited to try this recipe and I notice it doesn’t call for any salt, which I’ve never tried before! With all the glowing reviews I would guess there’s no lack of flavor, but any thoughts?
Hi Sidney! I felt the flavor was fine, if you would like to add some start with 1/8 to 1/4 tsp and see what you like:)
Hey,
Can i use milk instead of eggs if not then what i can use
You can try to replace each egg with a 1/4 cup of sweetened condensed milk or whole milk. I haven’t tried for this recipe, so I can’t guarantee the results. Let me know how it goes!
Can fresh ginger be used or is it too much flavor?
Hi Sara, I would stay with the ground ginger since its better for the high temperatures of baking. You would need a lot of fresh ginger to get the same flavor.
Hi!
The recipe originally calls for fresh ginger, but then you stated in a comment to use ground ginger???
Thanks!
Hi Jen, You can use either fresh or ground, the measurements for both are in the recipe card 🙂 I love fresh ginger, but understand not everyone has it on hand.
Made it today! Delicious. Thanks for a great recipe. Now I want to bake everything in mini loaf pans .
Delicious little cakes to have on hand for a treat and to give away. Loved them on first try. I do think next time I’ll add more orange zest.
Can I make two loafs out of this, instead of fourini loaves? How much cook time would it take?