This German honey cake made with honey, warm spices, and chocolate has delightful layers of flavor, texture and taste. It is the perfect recipe to try for a quick but impressive holiday treat. But so good and easy that you can bake it anytime of the year.

A stack of German honey cake pieces on a plate.

German Honey Cake: Easy Gingerbread Treat

Let me take you into the delicious world of German baking with this German Honey Cake, also known as Honigkuchen. It is a festive gingerbread treat, like Lebkuchen, but much simpler to make and you can easily bake a larger batch of these.

Although it's called a cake, these treats are more like bars—perfect for sharing a sample of German holiday traditions, that I have had the opportunity to enjoy for decades. Unlike traditional gingerbread, Honigkuchen has a texture that falls between a cake and a cookie.

After baking so many German goodies over the years and especially learning to bake with honey, I must say that it requires careful attention. Honey adds a subtle sweetness, but honey-based cakes tend to become dry. So in this recipe we use a low temperature to prevent dryness or browning at the edges.

Then we use raisins and apricot jam which add more flavor, texture and a moist feel. The thick chocolate icing is a must. It makes the bars decadent and also counters the drier texture of the cake.

German honey cake served with tea on a table.

Ingredient Notes and Substitutes

Make sure that all your ingredients are at room temperature.

Cake Batter

Honey: Use high-quality honey for rich flavor.
Butter: Choose unsalted butter for better control of salt. Oil will make the cake moist, but I have kept it traditional.
Eggs: Allow eggs to reach room temperature. These provide moisture, whip up incorporating air to give a fluffy texture.
Gingerbread Spice: Combine ½ teaspoon each of ground cinnamon, cloves, allspice, coriander seeds, cardamom, ginger, and ¼ teaspoon each of ground nutmeg, mace, and star anise. Or use the spice blend we made for lebkuchen. You can also try a store-bought gingerbread spice.
Lemon Zest (or 2 tablespoons very finely chopped candied citrus peel): Fresh lemon zest adds citrusy flavor, while candied citrus peel provides sweet and tangy taste. The latter is usually available around holiday times in most stores but you can easily make it at home.
All-Purpose Flour: Sift and measure the flour for accuracy in baking.
Baking Powder: To test its freshness and reactivity, place ½ teaspoon of baking powder in a small bowl and pour ¼ cup of hot water over it. If it produces foam, the baking powder is active.
Cocoa Powder: Choose high-quality cocoa for a rich chocolate flavor.
Salt: Enhances the sweetness and overall flavor.
Dark Raisins (or Currants): Dark raisins add natural sweetness, while currants offer a smaller, intense burst of flavor.
Raw Hazelnuts or Almonds: Use high quality, shelled, and unsalted hazelnuts for exceptional flavor as we did for hazelnut gelato. You can find them online or at specialty stores, such as Costco and Trader Joes. Roast nuts to enhance flavor and grind very finely for even distribution in the batter. But don't make it into nut butter.
Milk: Adjust for a batter consistency between cookie dough and cake batter, making sure it is not too thick or the cake will dry out. Start with 2 tablespoons and add more as needed. Also add gradually to avoid over-mixing.

Apricot Glaze, Chocolate Icing and Decoration

Apricot Jam: Smooth apricot jam creates a glossy glaze; so, use a high-quality, smooth variety.
Water: To thin and adjust the consistency of the apricot glaze.
Semi-Sweet Chocolate (chopped): Use a good-quality semi-sweet chocolate. Ghirardelli is a brand that I use sometimes.
Coconut Oil: Adds smoothness to the chocolate glaze.
Walnut Halves, Hazelnut Halves, Sliced Almonds: Decorate the cake with these nuts for visual appeal and added texture.

Honey Cake: Step by Step Instructions

Full recipe with measurements is at the end of the blog post.

1. Preparing the Oven and Pan

Preheat your oven to 325°F. Baking at a lower temperature ensures the honey cake cooks evenly without drying out. This gentle approach also prevents any unwanted burnt edges.
Grease a 9x13 baking pan and line it with parchment paper for easy removal and clean edges.

2. Creating the Cake Batter

Gently melt ¾ cup honey with 9 tablespoons of butter in a saucepan over low heat, stirring constantly to achieve a smooth consistency.
Transfer the honey-butter mixture to a mixing bowl and let it cool to room temperature.
Whisk in three large eggs, one at a time, using a hand mixer with a whisk attachment, at highest setting. Add gingerbread spice and lemon zest (or finely chopped candied citrus peel) into the cooled mixture.
In a separate mixing bowl, combine 3 cups of sifted all-purpose flour with 1 tablespoon each of baking powder, cocoa, and ⅛ teaspoon of salt. Sift the dry ingredients and add them to the wet ingredients in three batches, beating at medium speed. This ensures a well-mixed and smooth batter.
Mix in dark raisins for chewy, sweet notes, which balances well with finely ground hazelnuts for a great texture. Add 2 to 3 tablespoons of milk gradually to achieve a batter consistency between cookie dough and cake batter - for a moist, yet firm, honey cake. A key tip here is to avoid over-mixing, which can affect the final texture of the cake.

3. Baking the Cake

Spread the prepared cake batter evenly in the greased and lined baking pan.
Brush the surface with the remaining milk for a beautiful golden finish and sprinkle almond slices on top.
Bake for approximately 20 minutes or until a cake tester inserted into the center comes out clean. Also, be cautious not to over-bake, as this can result in a dry texture.

4. Preparing the Apricot Glaze

Heat ⅓ cup of apricot jam in a small saucepan with 1 tablespoon of water. Cook it until it reaches a honey-like consistency.
Spread the warm apricot glaze over the honey cake immediately after baking. Allow it to cool, creating a shiny and flavorful finish. This enhances sweetness and keeps the cake more moist.

5. Making the Chocolate Icing

Melt 7 ounces of chopped semi-sweet chocolate. If using a microwave, heat it in 30-second intervals, stirring between each, until smooth. Incorporate 1 tablespoon of coconut oil until achieving a smooth consistency.
Pour the melted chocolate over the completely cooled cake, ensuring an even spread. This step adds a layer of richness and indulgence to the honey cake.
Decorate the cake with walnut halves, hazelnuts, and sliced almonds according to your preference.
Allow the chocolate icing to set before cutting the honey cake into pieces.

6. Storage

Once the chocolate icing has set, cut the honey cake into pieces and store in an airtight container to maintain freshness.

Serving Suggestions

Plain: Cut the honigkuchen into squares and serve on a platter.
With Beverages: It is perfect with tea or coffee.
With Ice Cream: The chocolate and spices of honigkuchen go well with a scoop of vanilla ice cream.
Gifts: These gingerbread treats make a great gift at holiday times. Be sure to pack them well in airtight containers to prevent the cake from drying out.

German gingerbread cake pieces arranged on a white plate.

Variations

Other Toppings: Instead of almonds, try walnuts, pecans or shredded coconut.
Dried fruits: In place of raisins, other dried fruits to try dried cranberries, apricots, or figs.
Maple syrup: Replace honey with maple syrup. It pairs well with the warm spices.
With Marzipan: Add a layer of marzipan on top of the cake before icing with chocolate.

Nutrition Tips

Portion Control: Enjoy this indulgent treat in moderation.
Nutritional Boost: Incorporate more chopped nuts.
More Fiber: Try baking the cake with whole wheat pastry flour.

More Holiday Recipes

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Honey Cake (Honigkuchen)

German Honey Cake: Easy Gingerbread Treat