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–+ servings

Dutch Honey Cake with Whipped Cream

This Dutch honey cake (ontbijtkoek) is a fragrant, spiced loaf sweetened with honey and warm spices, perfect for a cozy afternoon treat. Traditionally enjoyed with a slather of butter, this version is served with lightly sweetened whipped cream for extra indulgence. The dense yet tender texture pairs beautifully with a cup of tea or coffee, making it a delightful addition to any springtime table.
Print Recipe
Prep Time:15 minutes
Cook Time:1 hour
cooling time:30 minutes

Ingredients

  • 200 g honey mild-flavored such as clover or wildflower
  • 100 ml milk warm
  • 2 tbsp butter melted
  • 250 g rye flour traditional for Dutch honey cake
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp cloves ground
  • 1/4 tsp salt
  • 1 large egg beaten
  • 150 ml heavy cream for whipping
  • 1 tbsp powdered sugar (optional) for whipped cream

Instructions

  • Preheat & Prepare: Preheat oven to 175°C (350°F). Grease and line a loaf pan with parchment paper.
  • Heat Honey & Milk: In a small saucepan, warm the honey and milk together until the honey dissolves. Remove from heat and stir in melted butter. Let cool slightly.
  • Mix Dry Ingredients: In a large bowl, whisk together the rye flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • Combine: Make a well in the center and pour in the warm honey mixture and beaten egg. Stir gently until just combined. Do not overmix.
  • Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Whip Cream: While the cake cools, whip the heavy cream and powdered sugar (if using) until soft peaks form.
  • Serve: Slice the honey cake and serve with a dollop of whipped cream.

Notes

  • Traditional Rye Flour: Dutch honey cake is typically made with rye flour, giving it a slightly denser texture and deeper flavor. If unavailable, whole wheat flour can be used.
  • Let It Rest: This cake improves in flavor after a day or two! Wrap it tightly in plastic wrap and store at room temperature for a deeper honey-spice taste.
  • Alternative Sweeteners: For a richer caramel flavor, try replacing half the honey with dark brown sugar or molasses.
  • Pairing Ideas: Serve with butter and extra honey, or enjoy with a strong coffee for a classic Dutch-style treat.

Nutrition

Calories: 1142kcal | Carbohydrates: 200g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 185mg | Sodium: 719mg | Potassium: 730mg | Fiber: 16g | Sugar: 99g | Vitamin A: 1333IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 5mg
Servings: 2
Calories: 1142kcal