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Greek Honey Cake

A traditional Greek dessert - a light fluffy honey-soaked cake
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Mediterranean
Servings 8 slices
Calories 535 kcal


For the cake

  • 125 g All purpose flour (1 cup)
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 170 g Butter (1 cup)
  • 150 g Caster sugar (3/4 cup)
  • 3 medium Eggs
  • 60 ml Milk (1/4 cup)

For the syrup

  • 200 g Caster Sugar (1 cup)
  • 350 g Thyme Honey (1 cup)
  • 175 ml Water (3/4 cup)


To make the cake

  • Preheat the oven to 180ÂșC and grease the tin.
  • In a large bowl, cream together the butter and 150g sugar until light and fluffy. Beat in the eggs, one at a time.
  • Fold in the flour, alternately with the milk, mixing until incorporated.
  • Pour the batter into the tin and bake for 40 minutes or until a skewer comes out clean. Allow to cool for 15 mins.

To make the syrup

  • In a saucepan, combine the honey, 200g sugar and water. Bring to a simmer and leave simmering for 5 minutes.

Soaking the cake

  • Spike holes into the cooled cake and slowly drizzle the honey syrup over the top - slowly let it absorb into the sponge.
Keyword Cake, Greek, Honey, Traditional Greek