Italian Honey Cake

Italian Honey Cake

Prep Time: 25 minutes | Total Time: 1.25 hours | Makes: 1 cake

This somewhat dense cake is pure honey heaven. It’s not too sweet, so a scoop of ice-cream on the side would complement it well. Alternatively, you can eat it for breakfast with a nice cup of coffee or tea. We like to heat our honey sauce right in the jar at the end so there’s not one drop of wasted honey!


  • 1/2 cup of butter at room temperature, cut into small pieces.
  • 1 jar of Mielbio Organic Acacia Raw Honey. Use 3/4 jar in recipe and 1/4 jar for sauce.
  • 4 eggs at room temperature. Separate yolks from whites and save both.
  • 1 shot of rum 
  • 1 cup of flour
  • 1/4 tsp baking powder


  1. Position a rack in the center of the oven and preheat to 350 degrees.
  2. Grease and flour an 8 inch round cake pan.
  3. In a separate bowl or mixer, cream butter. Then mix in 3/4 jar of the honey, egg yolks, rum, flour and baking powder.
  4. In another bowl, whisk the egg whites until stiff white peaks form. Do not overmix. If using a blender, always make sure to remove any grease from the inside of the bowl and whisk first. You can remove any excess grease with a little bit of vinegar. Then wipe clean.
  5. Slowly fold in the egg whites with the cake mixture until just incorporated.
  6. Pour into prepared cake pan.
  7. Bake for 20-25 minutes. Use a toothpick to test if done. If it comes out clean, it’s ready. Let cool.
  8. While cooling, heat the remaining 1/4 jar of honey, 1 tbsp of water and 1 shot of rum in the microwave for 30 seconds. If using jar, do not put lid on, just heat directly in jar.
  9. After heated, put lid on jar and shake to incorporate.
  10. Poke holes over top of cake and pour honey sauce over the top of the cake.
  11. Garnish with whatever suits you — powdered sugar, whipped cream, a dusting of cocoa, fresh berries, etc.
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