Honey-Spiced Ethiopian Coffee Cake with Cardamom and Cinnamon

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A moist and fragrant coffee cake infused with warm cardamom and cinnamon, sweetened with honey for a subtle floral note inspired by Ethiopian coffee culture. This Ethiopian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup honey
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F and grease a 9-inch round cake pan. In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp ground cardamom, 1 tsp ground cinnamon, and 1/2 tsp salt.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup honey until creamy and fluffy, about 3-4 minutes using a mixer.
3. Step 3: Add 2 large eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 tsp vanilla extract.
4. Step 4: Dissolve 1 tbsp instant coffee granules in 1/2 cup whole milk, then gradually add the milk mixture into the wet ingredients, alternating with the dry flour mixture, mixing gently until just combined.
5. Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden.
6. Step 6: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with a cup of Ethiopian coffee.