Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Hot Honey Olive Oil Cake (Moist, Fragrant & Sweet-Spicy)

Sarah Smith
4 days ago
2 min read

Updated: 1 day ago

Golden honey cake with a slice cut out, drizzled with syrup and zest. Sugary glaze glistens. Background shows a jar, lemon, and leaves.

This Hot Honey Olive Oil Cake is moist, tender, and lightly sweet with a subtle warmth that makes every slice feel special. Fragrant olive oil keeps the crumb soft and rich without heaviness, while hot honey adds a gentle kick that balances the citrusy, vanilla notes of the cake. It’s simple yet elegant — the kind of dessert that feels cozy but refined.

If you enjoy rustic bakes like Orange Olive Oil Cake or sweet-heat desserts such as Hot Honey Apple Crisp and Hot Honey Cinnamon Rolls, this cake fits perfectly into your rotation. It’s lovely on its own, lightly dusted with powdered sugar, or served with whipped cream for a dessert that works just as well for casual afternoons as it does for entertaining.

Why You’ll Love This

Moist, tender olive oil cake with a fragrant crumb
Sweet-spicy hot honey adds a unique, elevated flavor
Simple ingredients with an impressive, bakery-style result
Perfect for dessert, brunch, or gifting during the holidays

Recipe Card

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 8–10 slices

Nutritional Information

(Estimated per serving, without optional add-ins)

Calories: 360 kcal Carbohydrates: 42 g Protein: 5 g Fat: 18 g Fiber: 2 g Sugar: 22 g

Ingredients

1¾ cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¾ cup granulated sugar, 3 large eggs¾ cup extra-virgin olive oil½ cup milk or Greek yogurt¼ cup hot honey (plus extra for drizzling), Zest of 1 orange or lemon1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, whisk the sugar and eggs until pale and slightly thickened. Slowly whisk in the olive oil until fully incorporated.

Stir in the milk, hot honey, citrus zest, and vanilla extract.

Add the dry ingredients to the wet ingredients and gently mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Cool slightly, then drizzle with additional hot honey before serving.

Notes

Use a good-quality olive oil for the best flavor — fruity, not bitter.

Hot honey adds warmth, not overpowering heat; adjust the drizzle to taste.

This cake tastes even better the next day as the flavors settle.

Serve with whipped cream, yogurt, or fresh fruit for an easy upgrade.

Frequently Asked Questions

Is Hot Honey Olive Oil Cake spicy? It’s gently warm, not spicy. The heat is subtle and balanced with sweetness.

Can I make this cake ahead of time? Yes. It keeps well at room temperature for up to 2 days or refrigerated for 4 days.

Can I use regular honey instead of hot honey? Yes, but you’ll miss the sweet-heat contrast that makes this cake special.

What pairs well with this cake? Whipped cream, vanilla ice cream, or a cup of coffee or tea.

Final Thoughts

This Hot Honey Olive Oil Cake is a beautiful example of how simple ingredients can create something memorable. Moist, fragrant, and lightly sweet with just a hint of heat, it’s an easy, elegant dessert you’ll find yourself baking again and again.