High altitude whole wheat honey cake that’s moist and dense, with a hint of cinnamon and a lightly sweetened, wholesome flavor. I baked this simple whole wheat cake in a pretty fluted loaf pan and decorated it with fresh apricots and wildflowers. This cake is delicious plain or spread with salted butter alongside a cup of hot coffee or tea. Or you can top slices with fresh fruit or jam and whipped cream for dessert.
You might also like these high altitude recipes for honey whole wheat sandwich bread, whole wheat honey pancakes, and whole wheat cinnamon sugar baked donuts.
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Why You’ll Love This Recipe
Not Too Sweet. While I bake a lot of sweet things, I actually prefer my desserts a little less sugary, which is what I love about this whole wheat honey cake. The honey adds a lovely flavor, and with no icing or frosting, the cake doesn’t end up being too sweet at all. So it’s a perfect cake to eat for a snack, and not just for dessert.
Simple and Easy. You won’t need a mixer, or any hard to find ingredients.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Flour. A combination of whole wheat flour and all purpose flour gives the cake structure and strength. If you use only whole wheat flour, though, the cake might become too crumbly and coarse.
- Baking Powder. Leavening agent, so the cake rises as it bakes.
- Salt. Balances the sweetness and enhances the flavors.
- Cinnamon. A little spice complements the flavor of the honey and whole wheat flour. Cardamom would be another good spice to use instead of the cinnamon.
- Eggs. Add moisture, richness and strength.
- Whole Milk. Moisture and fat for a tender cake.
- Butter + Oil. A combination of unsalted butter and vegetable oil keeps the cake flavorful and moist.
- Granulated Sugar + Honey. Sweetness and moisture.
- Vanilla Extract. Flavor.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a standard-sized loaf pan with non-stick baking spray.
- In a bowl, sift together the flours, baking powder, salt and cinnamon.
- Separately, whisk together the eggs, milk, melted butter, oil, sugar, honey and vanilla. Add the wet ingredients to the dry, and whisk until combined.
- Pour the batter into the prepared pan. Bake for about 35-45 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- If using an intricately molded pan, like the fluted loaf pan, cool the cake in the pan for 15 minutes, then turn out onto a cooling rack.
- Let the cake cool for about an hour, then serve warm, or at room temperature. This cake is wonderful eaten plain, with fresh fruit, spread with butter or topped with whipped cream.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
What loaf pan did you use?
I used the Nordic Ware Fluted Loaf Pan (with a 6-cup capacity). Note that this pan will give your cake a much darker crust. I also love this USA 1-lb Bread Loaf Pan, but any standard 9×5 inch loaf pan will work.
Will this whole wheat honey cake work in a bundt pan?
Yes, you can double the recipe and bake the cake in a 12-cup bundt pan. Bake it at 325 F, until the cake tests done.
How should I store leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3-5 days.
You Might Also Like
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High Altitude Whole Wheat Honey Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Standard-Sized Loaf Pan
Ingredients
- ¾ cup whole wheat flour, fluffed, spooned and leveled
- ¾ cup + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 1 ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon, optional
- 2 large eggs
- ¾ cup whole milk
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup honey
- 1 ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray a standard-sized loaf pan with non-stick baking spray.
- In a bowl, sift together the flours, baking powder, salt and cinnamon.
- Separately, whisk together the eggs, milk, melted butter, oil, sugar, honey and vanilla. Add the wet ingredients to the dry, and whisk until combined.
- Pour the batter into the prepared pan. Bake for about 35-45 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- If using an intricately molded pan, like the fluted loaf pan, cool the cake in the pan for 15 minutes, then turn out onto a cooling rack.
- Let the cake cool for about an hour, then serve warm, or at room temperature. This cake is wonderful eaten plain, with fresh fruit, spread with butter or topped with whipped cream.
I want to bake this tonight to honor Beltane, but was wondering if I could switch the vegetable oil for applesauce, as I am doing my best to stay away from hydrogenated oils. I am in Denver, so I am not sure how the altitude effects swaps like that.
It’s possible, but I haven’t tested it for this recipe. You could certainly use olive oil, too, but that would affect the flavor a little. If you try it, please let me know if it works out!
Would this work with just all purpose flour instead of using wholewheat?
Yes, although you may need to add a little less liquid or slightly more flour, since whole wheat flour absorbs more liquid.