Honey cake can be made for any occasion or just for a sweet treat. For some extra something, this recipe has hints of coffee and orange flavors that go along great with a cup of tea or coffee. Here’s how to make it:

An Easy Recipe for Honey Cake With Citrus Frosting

Cake Ingredients

Nonstick baking spray
1 ¾ cups of all-purpose flour
1 ¾ teaspoon of ground cinnamon
½ teaspoon of baking powder
½ teaspoon of baking soda
¼ teaspoon each of salt, allspice, and ground cloves
⅛ teaspoon of ground ginger
½ cup of vegetable oil
½ cup of honey
2 large eggs (room temperature)
½ cup of granulated sugar
½ cup of packed dark brown sugar
½ cup and 2 tablespoons of hot brewed coffee
2 tablespoons of fresh orange juice
½ teaspoon of vanilla paste

Citrus Frosting Ingredients

1 cup of granulated sugar
¼ cup and 1 tablespoon of all-purpose flour
1 cup of whole milk
2 sticks of unsalted butter (softened)
1 teaspoon of finely grated orange zest
1 teaspoon of vanilla extract
¼ teaspoon salt
Candied orange slices for garnish

**An Easy Recipe for Honey Cake With Citrus Frosting**

How to Make It

Preheat the oven to 350°F. Using the baking spray, grease an 8-inch springform pan and add a sheet of parchment paper on the bottom. Wrap the exterior of the pan with foil and set on a rimmed baking sheet.
In a bowl, add flour, cinnamon, baking soda, baking powder, cloves, allspice, salt, and ginger. Whisk together. In a separate bowl, whisk together the oil and honey. Using a stand mixer, beat the eggs with the granulated and brown sugars at medium-high speed until it is thick - about 4 minutes. Slowly add in the oil and honey mixture until it is well combined. In a small bowl, combine the coffee, orange juice, and vanilla paste. Set your mixer to low speed and mix in the dry ingredients while alternating with the coffee mixture.
Pour the batter into your greased pan. Bake for 55 minutes or until baked through. Transfer the cake from the pan to a rack to cool for 1 hour. Remove the springform ring. Invert the cake and remove the parchment paper from the bottom. Let the cake cool for 45 minutes and transfer to a plate.
In the meantime, make the frosting in a small saucepan. Whisk ½ granulated sugar with the flour and whisk together the milk. Bring it to a boil whisking constantly for 10 minutes. Transfer to a heatproof bowl and add plastic wrap directly on the surface. Cool for 1 hour.
In a stand mixer, beat together butter, ½ cup of granulated sugar, and orange zest until it is smooth. Beat in the flour mixture once it is cool. Add the vanilla, salt, and combine until smooth.
Spread the frosting on over the top and sides of the cake in a thin layer and cool in the fridge for 15 minutes.
Top with candied orange slices.