This honey cake recipe will result in the softest and fluffiest sponge cake you have ever eaten! Honey cake or plain cake can be served with coffee or…You can just lay it out on your table and watch the honey cake go from 10 slices to zero as your family grabs a slice every time they pass by the delicious-looking, nostalgia-inducing light-as-air….. Honey Cake!

Soft spongy, honey cake

Cake… as if you needed an occasion to eat it, right? Be it a birthday, graduation ceremony, or a wedding, cakes always make their presence felt. A decade ago, before they became everyday phenomena, cakes were a rarity seen mostly at rich kid’s birthday party in India. Yeah, I am serious about it. No joke. Cakes at traditional Indian Hindu wedding were unheard of. Until, they took over the world as we knew it, of course! 😀

What did we have before the multi-layered fancy, mocha and red-velvet cakes? Well, mostly Indian desserts. What did bakeries sell? They sold bread and buns like these Stuffed buns, biscuits like these Shrewsbury biscuits and honey cake! All the local bakeries presented in their glass showcases pieces of square, yellow cakes with a pink jam and coconut layer on it.  The most expensive delicacies on their menu, children were always drawn to them like bees to honey (cake).

Made with honey, condensed milk and eggs, honey cake is a soft sponge-like cake that can be served at any occasion.

Me? Of course I loved it. It was a tad too sweet, sometimes dry but I still loved it because my taste buds had never been exposed to tiramisu and chocolate mousses. Then came the big conglomerates with their packaged plain cake, fruit cake and what not and honey cakes from the neighborhood bakeries were long forgotten.

Copycat Britannia vanilla sponge cake recipe

Quite sad! Nevertheless, you can always recreate your childhood at home with this honey cake recipe. I have kept the flavors clean. No jam (I am not fond of the overt sweetness) and no coconut (Nachiket would not even look at it if I added coconut!), just presented in its all natural beauty. You, however, do have the option of adding a layer of jam and coconut powder on top of the cake. Here is the recipe for:

Made with honey, condensed milk and eggs, honey cake is a soft sponge-like cake that can be served at any occasion.

Honey Cake


Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Serves: Makes one loaf


  • 4 Eggs (Yolks and whites separated)
  • 3/4 cup All purpose flour (Maida)
  • 1/2 cup Sugar
  • 3 tbsp Honey
  • 3 tbsp Condensed milk
  • 2 tbsp Butter (softened)


  1. Make sure the eggs used are at room temperature. Separate the egg yolks and whites and ensure that there is no yolk in the egg whites.
  2. Using a hand mixer, start whipping the egg whites at medium speed for about 4-5 minutes or until stiff peaks is formed. Set aside.
  3. In another bowl, add sugar to the egg yolks and whip them using a hand mixer.
  4. When the sugar mixes in (about 2-3 minutes on medium speed), add the honey, softened butter and condensed milk and continue whipping until you end up with a pale yellow mixture.
  5. Sift the flour into the yolk mixture. Using a spatula, mix the flour well into the yolk mixture.
  6. Now add 1/3 of the whipped egg whites and lightly fold it into the flour-yolk mixture. This step helps loosed the batter.
  7. Add the rest of the whipped egg whites and FOLD (Use a rubber spatula to lift batter from the bottom and layer it on the top. Repeat) it into the batter.
  8. Transfer the batter to a standard loaf pan lined with parchment paper.
  9. Now, tap the pan on the counter to eliminate air bubbles.
  10. Bake at 325°F for about 45-55 minutes until a skewer inserted into the cake comes out clean. Yes, the top turns golden at about 30-40th minute mark during the process. Your cake is NOT BURNING. Continue till done.
  11. Cool the cake on a wired rack. Cut into slices and serve.
  12. The cake tastes even better the next day.

My Take:

You can also refrudgerate the cooled cake for a few hours before slicing.

Drizzle some confectioners’ sugar and sliced almonds on top of the cake if desired.

Use this as a layer in your multi-layered cakes.

Yummily Yours’



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  1. LOVE honey cake and the picture makes it quite clear how spongy it turned out.

  2. Hi I love the cake. And can I skip the condensed milk? If not any substitute for that? Bcoz I don’t have condensed milk right now with me. But wanted to try this cake.

    • Hi Priya! I have not tried it without condensed milk but I recommend to substitute it with 1 tbsp honey and 2 tbsp milk. Again, I have not tried it but I would use this if I did not have condensed milk on hand 🙂

  3. Can I use ghee in place of butter. If so how much. ND also substitute for condensed milk pls.

    • Hey swetha! I would not recommend ghee. May be oil but not ghee. However, Butter gives the best texture. Regarding the substitute for condensed milk, please refer to my reply on the previous comment. I will update the recipe also soon 🙂

  4. Hi in this cake we don’t need to add any essence or baking powder

  5. Can we make same cake with orange?
    If yes, plz suggest the quantity and when should add juice or essence?

    • Hey Rachana,
      Orange juice would not be a good option because it will change the consistency of the batter. I think. 1 or 1 1/2 tbsp of essence will do the job (I have never tried this but this is my best guess and what I would do in case i needed orange flavor in my cake).

  6. Hi, I need to make this for a larger group, hence I plan to double the recipe? Do I also double the number of eggs? As in do I use 8, or will 6 suffice?

    • H deepti,
      As a rule of thumb, double the quantity = double the ingredients (all of them, eggs included) 🙂

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