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Home » EGGLESS CAKES » Eggless honey cake recipe (Indian bakery style)

Eggless honey cake recipe (Indian bakery style)

November 30, 2015 by Raks Anand 100 Comments / Jump to Recipe

Eggless honey cake, Indian bakery style – Honey drenched spongy cake with jam and desiccated coconut on top. Just close your eyes and enjoy this piece of nostagia! Quick video, stepwise photos.

eggless-honey-cake

Honey cake that I remember eating for only very few times from local Indian bakery – Saravana bakery in Salem. After that once in Chennai after marriage. I am a big fan of local bakery items. The smell as we enter the bakery just takes me to another world.

After coming here to Singapore, I see all the cake shops selling perfectly iced cakes, looking smooth, dream soft sponge cakes. Still my heart goes for the local Indian bakery cakes. I like that flavour, I am not sure which essence they use and the though the icing here is light and fluffy, I like the grainy, sweet and flavored icing that they use in the bakeries locally.

honey-cake-recipe

Always say this to Vj that I crave for Indian local bakery cakes and he would be laughing at me why so. Now too, my parents buy and keep cake for me when I visit my home and I gobble all of it in one or two days that I stay there. I will write about the buns, puffs later in another post.

So I was thinking to try this honey cake for few years now and finally saw a post in this blog and loved it.

How to make eggless honey cake brief:

I realized honey cake is about the syrup, jam and coconut on the top. I used the eggless orange cake recipe for this cake. You can bake your favorite basic vanilla cake and make this honey cake too. Bake a basic sponge cake. Make simple syrup and pour all over the baked cake to drench it with syrup. On the top, spread with jam, finally, finish with a lavish sprinkle of desiccated coconut.

I chose orange cake as my kid like orange flavored cake. When I finished making this cake and tasted it, I was so happy that I could finally eat my favorite cake, that too homemade and eggless version.

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eggless-honey-cake
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5 from 1 vote

Eggless honey cake, Indian bakery style

Eggless honey cake, Indian bakery style – Honey drenched spongy cake with jam and desiccated coconut on top. Just close your eyes and enjoy this piece of nostagia! Quick video, stepwise photos.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10
Cup measurements

Ingredients

  • 1 & 1/4 cup Plain flour / Maida
  • 1 cup minus 2 tbsp Condensed milk
  • 1/2 cup Oil I used sunflower oil
  • 1/2 cup Orange juice
  • 3 tbsp Powdered sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Orange zest
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla essence

For Syrup

  • 1/2 cup Water
  • 2 tbsp Sugar
  • 1/4 cup Honey

For topping

  • 4 tbsp Mixed fruit jam
  • 1 tsp Sugar
  • 1/2 cup Desiccated coconut

Instructions

Eggless cake

  • Pre heat the oven to 180 ° C.
  • Dry ingredients : Mix flour, baking powder, baking soda with a whisk to ensure even mixing.
  • Wet ingredients : In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice.
  • Add the dry ingredients to wet ingredients and mix well. Add orange zest (orange skin part, grated) and mix.
  • Transfer to a baking tray ( I used 8 inch square tin) greased with oil and dusted with flour.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides.
  • Prick the cake with tooth pick at various places.

Simple syrup

  • Meanwhile prepare sugar syrup by boiling water and sugar just until sugar dissolves.
  • Bring to lukewarm and mix honey.

For top Jam layer

  • Heat jam and sugar over low flame in a pan until it jam loosens/ melts.

For making honey cake:

  • Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup.
  • Over this, spread the jam to form a thin layer.
  • Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve. I love it as rectangles, just like how we get in Indian bakery shops.

Video

Notes

  • Add honey only to luke warm sugar syrup.
  • Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)
  • After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

Indian bakery style eggless honey cake method

  1. Pre heat the oven to 180 deg C. Mix flour, baking powder, baking soda with a whisk to ensure even mixing. In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice. eggless honey cake step
  2. Add flour and mix well. Add orange zest (orange skin part, grated) and mix. 2-mix
  3. Transfer to a baking tray ( I used 8 inch square tin) greased with oil and dusted with flour. Bake for 30 minutes or until a toothpick inserted comes out clean. 3-bake
  4. Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides. 4-trim
  5. Prick the cake with tooth pick at various places. Mean while prepare sugar syrup by boiling water and sugar just until sugar dissolves. 5-syrup
  6. Bring to luke warm and mix honey. 6-honey
  7. Heat jam and sugar over low flame in a pan until it melts. 7-jam
  8. Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup. Over this, spread the jam to form a thin layer. 8-spread
  9. Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve. 9-ready

Notes

  • Add honey only to luke warm sugar syrup.
  • Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)
  • After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

One of my most favorite cake – honey syrup drenched, jam and coconut flavored honey cake. I almost cried when I had my first piece, total nostalgia of local bakery style cake which I miss here.

Honey-cake-recipe

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Filed Under: BAKING, BEGINNER BAKING, EGGLESS CAKES, RECENT POSTS Tagged With: eggless honey cake, honey cake, indian bakery style cake

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Reader Interactions

Comments

  1. Unknown

    November 30, 2015 at 4:17 am

    Wow �� yummy cake. I am a big fan of this cake. Surely gonna try. Thanks raks

    Reply
  2. Unknown

    November 30, 2015 at 4:18 am

    Wow �� yummy cake. I am a big fan of this cake. Surely gonna try. Thanks raks

    Reply
  3. Thivi ashok

    November 30, 2015 at 4:48 am

    Cake looks very yummmy…..mouthwatering,…. I always love this honey cake…..will try soon….

    Reply
  4. LIFETRENDZ

    November 30, 2015 at 6:33 am

    It's my favorite when I am in school.

    Reply
  5. Myhealthykiddo Shyamala

    November 30, 2015 at 6:36 am

    Hi Raji, I just read your interview @ sulekha .. Loved the way you narrated your passion towards cooking ! Lovely pics .. Keep rocking !

    Reply
  6. Sita Lavanya

    November 30, 2015 at 6:44 am

    Hello raks,
    Link for eggless orange cake directs to carrot and orange juice.
    Very tempting.I have tried cake recipe long back.it was very tasty.now I will try this.as you said bakery smells are so nice

    Reply
  7. savitha sundaram

    November 30, 2015 at 7:01 am

    Amazing Cake Raji!! I try most of the recipes from your blog. Is the 1 cup measurement that u have is equal to 250 ml? 1 cup = 250 ml is my understanding. Please clarify.

    Reply
  8. savitha sundaram

    November 30, 2015 at 7:03 am

    Amazing Cake Raji!! I try most of the recipes from your blog. Is the 1 cup measurement that u have is equal to 250 ml? 1 cup = 250 ml is my understanding. Please clarify.

    Reply
  9. Dhivya Anand

    November 30, 2015 at 7:18 am

    Thanks for the recipe Archana. Shall try it out this week…

    Reply
  10. Dhivya Anand

    November 30, 2015 at 7:18 am

    Thanks for the recipe Archana. Shall try it out this week…

    Reply
  11. Jessi paul

    November 30, 2015 at 7:21 am

    Wow.. Wonderful coloured cake..and neat presentation.. Sure will try..

    Reply
  12. Raks anand

    November 30, 2015 at 8:06 am

    I use 240 ml cup http://www.rakskitchen.net/p/cup-measurements.html

    Reply
  13. Raks anand

    November 30, 2015 at 8:07 am

    My name is Raji by the way 🙂

    Reply
  14. Arch

    November 30, 2015 at 8:10 am

    Raji, this post is haunting me at work! I'll make this very soon. Thank you so much for the recipe!

    Reply
  15. Katie

    November 30, 2015 at 11:15 am

    Good alternative to iced cakes!! Hoping to make it for birthday parties. 🙂

    Reply
  16. vidhas

    November 30, 2015 at 11:39 am

    Hi Raji

    Awesome. I love this cake. Awesome clucks asusual

    Reply
  17. vidhas

    November 30, 2015 at 11:39 am

    Hi Raji

    Awesome. I love this cake. Awesome clucks asusual

    Reply
  18. Ruhi Saxena

    November 30, 2015 at 1:22 pm

    Woaa what an interesting recipe!! I imagined the yummy moist flavor seeing your making process 😀

    Reply
  19. maha mscbiochem

    November 30, 2015 at 4:21 pm

    nice raji superb excellent . no words to say. mouthwatering. hatsof to u. keep it up.

    Reply
  20. sara

    November 30, 2015 at 5:05 pm

    Hai raks shall I use wheat flour instead of maida and tell me option for condensed milk? My baby love this

    Reply
  21. Sornamathi RaviShankar

    November 30, 2015 at 6:40 pm

    Hi raks,
    This reminds me of the coconut buns we get in India.. Yumm o Yumm…. And I sneak peaked your little helpers hand today!!! 🙂

    Reply
  22. Unknown

    November 30, 2015 at 9:13 pm

    raks…is it dry coconut or the normal coconut used in chutneys? can u pls clarify

    Reply
  23. Shalini Mahesh

    November 30, 2015 at 9:54 pm

    oh i eat this lot in childhood.. thanks for remembering.. Will try out for sure

    Reply
  24. Raks anand

    December 1, 2015 at 12:38 am

    Dry coconut. You get as desiccated coconut in shops near baking items

    Reply
  25. Raks anand

    December 1, 2015 at 12:42 am

    Sara, you can adapt my carrot muffins recipe for base and try the same http://www.rakskitchen.net/2014/06/eggless-carrot-muffins-recipe-eggless.html

    Reply
  26. Sayantani

    December 1, 2015 at 9:46 am

    never ate this but looks so delish

    Reply
  27. Sathya Ambalam

    December 1, 2015 at 3:39 pm

    Fantastic post and a lovely little story..liked very much when u said ur heart goes back to the local bakery even wen u see the most fascinating cakes..shows ur lov…great job as usual

    Reply
  28. Sathya Ambalam

    December 1, 2015 at 3:40 pm

    Fantastic post and a lovely little story..liked very much when u said ur heart goes back to the local bakery even wen u see the most fascinating cakes..shows ur lov…great job as usual

    Reply
  29. sowmya krishna

    December 3, 2015 at 3:55 am

    have you used fresh orange juice or store bought

    Reply
  30. Asha

    December 3, 2015 at 3:56 am

    Hi Raji, can you plz suggest alternative to condensed milk?

    Reply
  31. Raks anand

    December 3, 2015 at 4:01 am

    May be try with milk, since I bake occasionally as well, cant tell you exact alternate suggestion, sorry.

    Reply
  32. Raks anand

    December 3, 2015 at 4:01 am

    Fresh juice.

    Reply
  33. Traditionally Modern Food

    December 4, 2015 at 12:18 am

    I love this cake in bakery.. Looks moist and yum

    Reply
  34. Aishwarya Muraleedharan

    December 4, 2015 at 12:19 am

    Is the coconut sweetened or unsweetened?

    Reply
  35. Anusha

    December 6, 2015 at 1:42 am

    Hi,

    I tried your recipe. It came out very tasty. Me and my husband loved it. I shared cake with my neighbors and colleagues, I got good compliments.
    Thanks for sharing such an awesome recipe

    Reply
  36. Shruthi

    December 7, 2015 at 10:53 am

    Tried this recipe yesterday, it was a major hit at home, everyone loved it…the texture, taste and appearance were perfect…thanks for accurate measurements.

    Wanted to know if it is ok to eliminate orange juice and orange zest from the recipe, will it make any difference to the flavor of the cake?

    Reply
  37. saradha radhakrishnan

    December 9, 2015 at 3:26 pm

    Hi mam
    Yesterday I tried this cake. It was very tasty and so soft. Thank you for the recipe

    Reply
  38. Praveena

    December 9, 2015 at 3:27 pm

    Hii,

    You haven't mentioned about baking time as well as temperature..& i have 1 more doubt, why we need to add extra sugar with jam..when jam itself is sweet.. :)!!

    Reply
  39. Raks anand

    December 9, 2015 at 3:32 pm

    Baking temperature is alwayssame as the preheat temperature unless otherwise it is mentioned. So in this case, its 180 deg C as mentioned in step one. Step 3, I have mentioned the baking time – 30 mins 🙂
    Adding sugar to jam is to make it more spreadable.

    Reply
    • Sheela Van Shipley

      February 14, 2020 at 10:02 pm

      It’s awesome

      Reply
  40. Nisha

    December 11, 2015 at 11:13 am

    Hi raks..i tried to make this cake using airfryer.the cake dint raise.the taste was gud.can u pls tell me wat might have gone wrong.

    Reply
  41. Raks anand

    December 11, 2015 at 11:20 am

    Hope your baking powder and baking soda are fresh stock. And also I have to ask you, can you follow the same recipe in airfryer?

    Reply
  42. Nisha

    December 13, 2015 at 9:21 am

    You are right Raks my baking powder was expired :(.I tried out again with the new stock.It came out well.thank you.And yes I used the same recipe to bake in the airfryer.

    Reply
  43. sowmya krishna

    December 16, 2015 at 10:36 am

    Hi raji
    tried your recipe today it came out really well. I think it would be even better if quantity of sugar is reduced.

    Reply
  44. Narmatha Mirra

    December 30, 2015 at 1:49 am

    Hii raji,is that possible to make it without oven

    Reply
  45. sai pratyusha

    December 30, 2015 at 1:49 am

    Tried this cake raji n its yummy. Gonna try ur other recepies as well. Thanks for wonderful recepie

    Reply
  46. Narmatha Mirra

    December 30, 2015 at 1:51 am

    Hii raji, is that possible to make it without oven

    Reply
  47. Mandeep Atal

    December 30, 2015 at 1:57 am

    Hi.. Just wanted to know that can I substitute oil with butter as the aroma of the oil doesn't cum out well in my cakes.. Though I also use sunflower as mentioned in ur cake recipes.. Thanks.. Looking for ur immediate response as I want to bake this cake tomorrow..

    Reply
  48. sravanthi oleti

    December 30, 2015 at 1:58 am

    Hi raji,
    I got it soften from inside I kept it for 32 mins n recipe used as it is. What can b done better pls suggest me.

    Reply
  49. Raks anand

    December 30, 2015 at 2:11 am

    can bake in pressure cooker, but pressure cooker may get spoiled after few bakes.

    Reply
  50. Raks anand

    December 30, 2015 at 2:13 am

    Sorry for my later response, I guess you can replace with same amount melted butter. In this cake the oil smell wont be there as we use orange juice and zest.

    Reply
  51. Raks anand

    December 30, 2015 at 2:14 am

    Did you preheat the oven? Did you open the oven door in between baking?

    Reply
  52. Unknown

    January 5, 2016 at 7:52 am

    Hi Raji ,

    Nice presentation. I am going to try this. Which brand Jam did you use?

    Reply
  53. Raks anand

    January 5, 2016 at 7:54 am

    Kissan

    Reply
  54. Preeya

    January 16, 2016 at 9:01 am

    Hi Raji, Big fan of your site :). Please can you clarify if the Powdered sugar you've used is icing sugar or have you just ground granulated sugar into a powder? I'd like to make this cake for my daughter's bday, please can you reply soon?

    Regards
    Preeya

    Reply
  55. Raks anand

    January 16, 2016 at 9:11 am

    I powdered the granulated sugar. Icing sugar is not pure sugar. So powder granulated sugar 🙂

    Reply
  56. Preeya

    January 19, 2016 at 11:54 am

    Perfect :). Thanks Raji! I'll let you know how the cake turns out.

    Reply
  57. allsmilefairy

    January 19, 2016 at 11:56 am

    Hi Raji,
    Looksyummy.speaking of local bakery cakes am a big fan of pudding cake which is available in most of the bakeries.could you try to get the recipe of it pls

    Reply
  58. gangaa subaraj

    February 4, 2016 at 1:12 pm

    Hi, can we use this honey syrup and jam for frosting normal vanilla cake?

    Reply
  59. Raks anand

    February 4, 2016 at 1:19 pm

    Yes sure

    Reply
  60. prasanthi

    February 7, 2016 at 4:34 am

    Can I use wholewheat instead of wholewheat flour..

    Reply
  61. Raks anand

    February 7, 2016 at 4:59 am

    I don't get you. U mean whole wheat flour instead of maida? Yes you can try

    Reply
  62. esther

    February 17, 2016 at 9:50 am

    Hi tried this cake. It's super duper hit among my friends & family.

    Reply
  63. Rashmi Pn

    February 21, 2016 at 1:51 am

    Hi Raji, this cake looks yummy, could u pls tell me that can i use mango juice instead of orange juice?

    Reply
  64. Raks anand

    February 21, 2016 at 1:54 am

    Ya you can try 🙂

    Reply
  65. Unknown

    February 24, 2016 at 9:06 am

    Hi raji, am new to baking. I bought Nestle milkmaid as it's written sweetened condensed milk on it. Do I have to add enough sugar as per ur recipe or less bcoz of sweetened condensed milk?
    Confused , pls clarify?

    Reply
  66. Bala

    March 14, 2016 at 12:18 am

    Hi Raji, nice post. I just followed all the measurements and ingredients..the cake looks very good but after pouring honey my cake was over sweet and it's a bit soggy too.. Any thoughts?

    Reply
  67. Raks anand

    March 14, 2016 at 3:47 am

    Yes I have added sugar and sweetened condensed milk, so follow the same 🙂

    Reply
  68. Raks anand

    March 14, 2016 at 3:49 am

    Did you cooled the cake completely before pouring the honey syrup?

    Reply
  69. saranya ramji

    March 24, 2016 at 8:24 am

    hi raji i am abig fan of urs and thanks for all ur receipes. can u pls tell me that the orange juice u hav used here Is it a natural orange juice extracted from orange without dilution?

    Reply
  70. Raks anand

    March 24, 2016 at 8:35 am

    Yes it is natural orange juice without water.

    Reply
  71. Unknown

    March 31, 2016 at 4:58 am

    can i add egg too for extra fluffy, wil it go well with lemon juice and orange juice?

    Reply
  72. Raks anand

    March 31, 2016 at 5:09 am

    I think you can google search to adapt the recipe 🙂 I have not that much idea about baking with eggs.

    Reply
  73. savitha

    May 10, 2016 at 10:52 am

    thanks! can you please mention baking temperature?

    Reply
  74. Raks anand

    May 10, 2016 at 10:53 am

    Baking temperature = preheating temperature = 180 deg C

    Reply
  75. pp

    May 20, 2016 at 12:05 pm

    hi, I AM A BIG TIME FOLLOWER OF YOUR RECIPES, CAN YOU PLEASE HELP ME , WONT THE CAKE TURN TOO SWEET AFTER ADDING MILKMAID, JAM & SUGAR PLUS HONEY?? PLEASE HELP

    Reply
  76. Raks anand

    May 20, 2016 at 12:08 pm

    Slightly sweeter, just because of that it is called Honey cake 🙂

    Reply
  77. Anonymous

    June 28, 2016 at 11:22 am

    Did u not get my comment which isent on june 8th. Its not posted

    Reply
  78. LR

    June 28, 2016 at 11:23 am

    Agree. Yummy cake ! Just like an Indian bakery honey cake. I put 1 egg and lessened the condensed milk. Turned out great ! Thank you for the receipe Raks

    Reply
  79. Unknown

    September 26, 2016 at 11:15 am

    I tried this cake,but my doesn't came out well, its little bit rough or rubbery, could u tell where I may went wrong. All the other things are OK.

    Reply
  80. THE THINKER

    March 7, 2017 at 9:16 am

    Hi looks yummy want to try …can I make the cake couple of days in advance ..how long does it stay fresh?

    Reply
  81. Raks anand

    March 7, 2017 at 9:28 am

    You can bake the cake and keep refrigerated. Cannot keep outside.

    Reply
  82. Anonymous

    March 11, 2017 at 1:49 pm

    My cake always sinks. Can I know what the reason for it could be ? And how do i make sure I get a perfectly risen eggless cake ?

    Reply
  83. Raks anand

    March 11, 2017 at 1:53 pm

    Cake sinks if liquid content is more or oven door slammed in between the baking. Open the oven door only towards the end of the baking time 🙂

    Reply
  84. Pavitra Badrinarayanan

    March 21, 2017 at 3:56 pm

    Hi, i tried the cake. Baked it for 35 mind as felt little under. But to my dismay the cake was cooked around the corner but not in the middle. Besides the corner too tasted like uncooked flour. Let me know the mistake i would have done if possible. Thanks

    Reply
  85. Raks anand

    March 21, 2017 at 3:59 pm

    I guess your baking powder or baking soda did not work. Use fresh stock.

    Reply
  86. Sonam Yadav

    August 30, 2017 at 6:37 am

    I tried this cake recipe and it is very tasty and yummy.Thanks for sharing this recipe.

    Reply
  87. Sindhuraj

    October 19, 2017 at 10:17 am

    Any alternative for orange juice?

    Reply
  88. REVATHI SUNDAR

    December 12, 2017 at 1:32 am

    Thank you so much for the recipe. My first time cake baking was disaster. So, after longtime saw your recipe and it came out so well. Gifting it to my mom tomorrow as her birthday gift:)

    Reply
  89. Raks Kitchen

    December 12, 2017 at 1:55 am

    SO so glad to hear that 🙂

    Reply
  90. Sathiya Devi

    August 2, 2018 at 2:46 am

    Thanks for the recipe… It really came out so well… My son loved it

    Reply
  91. Hina

    July 25, 2019 at 3:23 pm

    I love honey cake.. And this egg less honey cake with orange juice and zest will defiantly so delicious..

    Reply
  92. Bala

    October 8, 2019 at 12:36 pm

    Love this recipe. Tried and tested. But just wondering what’s the alternative for orange juice?

    Reply
    • Raks Anand

      October 11, 2019 at 9:22 pm

      It helps in giving texture to the cake. Also adds flavour, highly recommend it. You can try same amount of liquid with a tbsp of lemon juice mixed to it.

      Reply
  93. Payal

    November 21, 2019 at 7:34 pm

    Hi, Raji, I have almost tried all your cake recipes and always it was a hit with my family and friends, haven’t tried this honey cake and wanted to know if I can use this as only orange cake recipe with chocolate chips
    And I really want to compliment you for the carrots and blueberry muffins both are simply amazing. Thank your for sharing delicious and never failed recipes, big fan of your baking section and homemade rasam

    Reply
    • Raks Anand

      November 22, 2019 at 5:51 pm

      Thanks a lot 🙂 Yes you can do that…

      Reply
  94. Anu

    March 12, 2020 at 4:46 pm

    Raji, I’ve tried few of ur recipes & it has turned out well mostly. Thanks for the wonderful recipes. Can I use butter instead of oil in this cake?

    Reply
    • Raks Anand

      March 12, 2020 at 4:48 pm

      Thank you Anu, yes you can use same amount of melt butter.

      Reply
  95. Maria

    April 28, 2020 at 5:43 pm

    I tried this recipe today. Even though the tooth pick came out clean the bottom layer was a bit wet.

    Reply
    • Raks Anand

      April 28, 2020 at 10:01 pm

      You mean the exterior layer or bottom portion itself?

      Reply

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I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

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  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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