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Honey and oat Bundt cake served
Hearty honey and oat Bundt cake with a golden crust

Honey & oat Bundt cake

Author: Flavelo
Recipes Cakes and Desserts
This Bundt cake is a meeting of rustic flavours and modern nutrition: oats not only add fibre to the cake but also a special, nutty aroma and a denser, moister texture. The natural moisture-retaining ability of honey ensures the cake stays soft for days, while the warmth of cinnamon creates a homely atmosphere. An ideal choice for those who like substantial, less airy but flavour-rich cakes.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 260 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bundt tin
  • Coffee grinder or food processor (for oats)
  • Food mixer
  • Spatula
  • Wire rack for cooling

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Thoroughly grease the Bundt tin with butter, then dust with flour so it gets into every crevice.

Tip: Tip out excess flour from the tin. Good preparation guarantees the cake comes out of the complex mould intact.
2 ✓

Grind the oats to flour fineness in a coffee grinder or processor.

Tip: Fine particles integrate better into the dough so it won't be cloying.
3 ✓

In a bowl, mix the dry ingredients: flour, ground oats, baking powder, cinnamon, and salt.

Tip: Salt highlights sweet flavours, never leave it out!
4 ✓

Whisk the eggs with the caster sugar and vanilla sugar until pale and doubled in volume (approx. 5-6 mins).

Tip: This step incorporates air into the batter. Sugar crystals cut tiny bubbles into the egg which expand upon baking (physical leavening).
5 ✓

Drizzle the melted butter and honey into the egg foam, then mix until smooth.

Tip: The butter should be liquid but not hot, as heat would cook the eggs (curdling).
6 ✓

Add the flour mixture and milk to the mass alternately in 2-3 batches. Mix only until just combined.

Tip: Do not overmix! If moisture meets flour, gluten formation starts. Overmixed batter becomes rubbery.
7 ✓

Pour the batter into the tin and tap the tin against the counter a few times to release larger air bubbles.

8 ✓

Bake for 40-45 minutes. Perform a skewer test: if the skewer inserted into the centre comes out clean, it is ready.

9 ✓

Let cool in the tin for 10 minutes, then turn out onto a wire rack. Dust with icing sugar before serving.

Tip: The structure of freshly baked cake is weak; during the 10-minute rest it firms up enough not to break when turned out.

Recipe FAQ

Why is the batter thick?
Oats absorb a lot of liquid. If you didn't measure ratios precisely, or let it stand too long before baking, the batter can thicken up.
Can I use whole rolled oats without grinding?
Not recommended, as without grinding the cake structure will be crumbly and fall apart.

Ingredients

  • 100 g Porridge oats (finely ground)
  • 200 g Plain flour
  • 100 g Honey
  • 80 g Caster sugar
  • 3 Eggs (room temperature)
  • 120 g Butter (melted, but not hot)
  • 150 ml Milk
  • 1 tsp Baking powder
  • 1 packet Vanilla sugar
  • 1 tsp Ground cinnamon
  • 1 pinch Salt
  • 20 g Icing sugar (for dusting)