Greek Honey Cake Recipe – Moist Mediterranean Dessert with Honey

Why Greek Honey Cake Is a Timeless Treat

Welcome to a dessert that feels like a warm embrace—Greek Honey Cake, a beloved treat steeped in tradition and flavor. Whether you’re celebrating a holiday, hosting afternoon tea, or simply craving something sweet, this cake delivers comfort and elegance in every bite.

Greek honey cake has ancient roots, with variations found across the islands and mainland. One version is the honey-soaked sponge cake, often served during festive occasions. Another is Melopita, a ricotta-style honey pie from the island of Sifnos, known for its creamy texture and floral sweetness.

What makes this cake so special is its balance: moist, aromatic, and lightly sweet, with hints of citrus and warm spices. It’s easy to make, yet feels indulgent and refined. Whether you serve it with coffee, tea, or a drizzle of extra honey, Greek Honey Cake is a timeless treat that never goes out of style.

What Is Greek Honey Cake?

Greek Honey Cake comes in two beloved forms: a sponge-based cake soaked in honey syrup, and Melopita, a creamy ricotta-style honey pie from the island of Sifnos. Both versions celebrate the natural sweetness of honey and the comforting warmth of Mediterranean spices.

Traditional sponge-style honey cake is made with flour, eggs, butter, and milk, then drenched in a syrup of honey, sugar, and citrus. Melopita, on the other hand, uses ricotta or mizithra cheese, eggs, and honey to create a custard-like filling baked in a simple crust or on its own.

Common ingredients include honey, orange or lemon zest, cinnamon, and sometimes nuts like walnuts or almonds. The result is a cake that’s moist, aromatic, and delicately sweet, with a texture that ranges from tender sponge to creamy custard depending on the version.

No matter the style, Greek Honey Cake is a celebration of simplicity and flavor.

Ingredient Breakdown: What You’ll Need

To make a classic Greek honey-soaked sponge cake, gather the following ingredients:

Base Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• Zest of 1 orange
• 3 large eggs
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 1 cup milk

Honey Syrup

• ½ cup honey (preferably thyme or wildflower)
• ½ cup sugar
• ½ cup water
• 2 tbsp lemon juice

Optional Add-ins

• ½ cup chopped walnuts or almonds
• ¼ cup semolina (for added texture)
• 1 cup ricotta (for Melopita-style variation)

Tip: Use thyme or wildflower honey for a more floral, authentic flavor that complements the citrus and spice beautifully.

These ingredients come together to create a cake that’s rich in tradition and irresistible in taste.

Step-by-Step Instructions

1. Prepare Dry Ingredients In a bowl, whisk together flour, baking powder, salt, cinnamon, and orange zest.
2. Mix Wet Ingredients In a separate bowl, beat eggs with sugar until light and fluffy. Add melted butter and milk, mixing until smooth.
3. Combine & Bake Gradually fold dry ingredients into wet mixture until just combined. Pour batter into a greased 9-inch round or square baking pan. Bake at 350°F (175°C) for 30–35 minutes, or until golden and a toothpick comes out clean.
4. Make Honey Syrup While the cake bakes, combine honey, sugar, water, and lemon juice in a saucepan. Simmer for 5–7 minutes until slightly thickened. Let cool slightly.
5. Soak the Cake Once the cake is baked and cooled for 10 minutes, poke holes all over with a skewer or fork. Slowly pour the warm syrup over the cake, allowing it to absorb gradually.
6. Let Rest & Serve Let the cake soak for at least 2 hours before serving. Garnish with chopped nuts or a drizzle of extra honey if desired.

Tip: Don’t rush the soaking—this step is key to achieving that signature moist, syrup-infused texture.

Taste & Texture Profile

Greek Honey Cake is a sensory delight. The sponge is light and tender, with a fine crumb that absorbs the honey syrup beautifully. Each bite is moist and aromatic, infused with citrus zest and warm cinnamon.

The syrup adds depth and sweetness, without being cloying. The lemon juice balances the honey’s richness, creating a flavor that’s both comforting and refreshing.

If you include nuts, you’ll get a satisfying crunch that contrasts with the soft cake. The optional semolina adds a subtle grainy texture, while the Melopita variation offers a creamy, custard-like experience.

Overall, the cake is lightly sweet, fragrant, and perfectly balanced—ideal for pairing with tea, coffee, or a glass of dessert wine. It’s a timeless treat that feels both rustic and refined.