honeycomb cake

This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!

Pandan Honeycomb Cake (Bánh Bò Nướng)

water

unsweetened, full fat coconut milk

tsp Pandan Extract

eggs

coconut oil

tapioca starch

tbsp rice flour

sugar

2½ tsp baking powder

cooking spray (to grease the cake pan)

coconut (optional topping)

Preheat the oven to 350 degrees F / 180 C.

Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture. 

Add in coconut oil, water, coconut milk and pandan extract and mix until combined. 

Mix all the dry ingredients together. 

Add the dry ingredients to the egg mixture and mix slowly until fully combined.

Grease the bundt tin with cooking spray and pour the prepared batter to the pan. 

Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.

Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.

Caramel honeycomb cake layers with salted caramel buttercream, homemade honeycomb, and salted caramel drizzle.

Salted Caramel Honeycomb Cake

(226 g) unsalted butter

(300 g) granulated sugar

eggs (at room temperature)

tsp (4.2 g) vanilla extract

(360 g) all-purpose flour

baking powder

tsp (5.6 g) salt

(300 g) whole milk (at room temperature)

(380 g) dulce de leche

honeycomb pieces

(200 g) granulated sugar

tbsp (113 g) water

tsp (28 g) light corn syrup

(173 g) heavy whipping cream (at room temperature)

tsp (8.4 g) vanilla extract

tsp (11.2 g) salt

(452 g) unsalted butter (slightly cold)

(750 g) powdered sugar (measured and then sifted)

*This buttercream makes enough to

Preheat your oven to 325 degrees F. Spray three 8-inch cake pans (or four 6-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside.

In a medium sized mixing bowl, combine the flour, baking powder and salt. Whisk to combine and then set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Mix on medium-high speed for about 3 to 5 minutes, until the mixture is light and fluffy.

Add the eggs, one at a time, scraping down the sides and bottom of the bowl to make sure all of the butter and sugar are mixed well with the eggs. Add the vanilla.

With the mixer on medium-high speed, add the dulce de leche and mix for a couple minutes. The mixture will get a little lighter in color.

With the mixer on low speed, alternately add the dry ingredients and the milk, starting and ending with the dry mixture. Mix until just combined.

Fold in the honeycomb pieces. NOTE: the honeycomb will cook and create caramelized areas and &quot;craters&quot; in the cake. Don&#39;t worry, any holes will get filled with buttercream and you&#39;ll have these delicious bites of salted caramel crunch.

Pour the batter into your three 8-inch pans (or four 6-inch pans) and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it, about 30 to 35 minutes.

Allow the cakes to cool in the pan on wire racks for about 10 to 15 minutes and then invert onto wire racks (TIP: spray the racks with non stick spray) and allow to cool completely.

Cakes can be made ahead of time and wrapped in plastic wrap and frozen until ready to use. Be sure to give the cakes about 30 to 60 minutes at room temperature before stacking and decorating.

FOR THE CAKE

Mix sugar, water and corn syrup in a small saucepan.

Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color (I like to let mine get nearly bronze). It happens quickly, so keep an eye on it.

Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.

Mix in salt and vanilla. Stir to combine.

Set the caramel sauce to the side and let cool completely before making the frosting.

Once the caramel sauce is cooled completely, divide it in half and reserve one half of the caramel drizzle in the cake. Use the other half for the frosting (see below).

In a stand mixer fitted with the paddle attachment, combine the butter, powdered sugar and caramel together and beat until smooth. If the icing seems to stiff, add a bit of cream - just a little at a time until it reaches a smooth, spreadable consistency of your liking.

FOR THE CARAMEL &amp; BUTTERCREAM

Place the first cake layer in the center of the cake board. Using an offset palette knife, spread about 1 cup of the buttercream evenly across the cake layer. Drizzle with about a couple tablespoons of caramel sauce. Break up about 1/2 to 1 cup honeycomb into small pieces and sprinkle the honeycomb over the caramel and buttercream. Pat into place.

Place the second cake layer on top of the filling and repeat these steps.

Place the third cake layer, top side down.

Crumb coat the entire cake with a thin layer of frosting and freeze for about 10 to 15 minutes to set.

Once the crumb coat is set, continue to frost the cake with the remaining buttercream, and then use the remaining caramel sauce as a drip. Top with honeycomb.

ASSEMBLY

My wonderful friend made this cake for my baby shower last year and I think about it at least weekly. Now I'm going to make it for my baby's first birthday party! 🥰 It's one of the best cakes I have ever tasted, and I've tasted a lot of cake. 😆

I made this into cupcakes for my daughter’s first bee day. They were a hit!! So delicious! I am making them again for a Mama to Bee baby shower I’m hosting. Question: my buttercream was sliding off my daughter’s smash cake and off the cupcakes. What can I do this time to prevent that? How do I make the buttercream firmer/thicker so it’s not “melting” in appearance.

Hello, I haven't made this recipe yet, but so far it is reading delicious! Curious question with regard to the pan sizes. the 3x 8" pans are they only 2" high? I have 8" pans that are 3" high and curious as to whether this mix would be enough for just the 2 pans.
Thank you

sorry about that reply it was posted incorrectly.

I am about to make this recipe but so far it is sounding deeeelicious! A quick question, the 3 8" pans are they only 2" high or are they 3" high, my 8" pans are 3" high and curious as to weather I would only need 2 pans?
Thanks

This cake is amazing! Super fun to make and very different from any cake I’ve ever made before. The honeycomb adds great texture and I love the dulce de leche in the cake layers. Thanks for the amazing recipe!

Making this cake in advance, do you think the fully completed cake would freeze and thaw well? Curious if freezing would change the texture of the honeycomb.

Chewy, sponge-like, yet very light and fluffy, with honeycomb tunnels going from the bottom up, this Moldovian dessert is sure to surprise and impress.

Moldovian Honeycomb Cake Babka

all-purpose flour

tbsp baking soda

neutral oil ((such as light olive oil))

buttermilk

milk

tbsp vodka ((rum or brandy will work

Combine dry with oil: In a large mixing bowl mix 2 cups flour, 1 1/2 cups sugar, 1 1/2 tbsp baking soda and 1 cups oil with a mixer until the mixture is well mixed and the flour&#x27;s coated with oil, about 1-2 minutes.

Add the wet: Now add the 1 cup of buttermilk and 2 ¼ cups milk gradually, whisking after each addition to prevent the batter from forming clumps. Lastly, whisk in the 2 tbsp of vodka. If you added the liquids too fast and the batter looks clumpy, you can pass it through a sieve to remove the clumps.

Whip eggs: In a bowl whip together 10 eggs until light and foamy, about 5 minutes. Then add the whipped eggs to the rest of the batter, mixing it in thoroughly.Meanwhile, preheat oven to 400F° with the rack in the middle. If your oven runs a little hot like mine does, you can turn it down to 350F° or 375F°. Butter the inside of one 8 or 10-inch round (8 qt cast iron pot)cast iron dutch oven or any heavy-bottomed pot**, then dust it with breadcrumbs; or line the bottom with parchment paper and spray the sides with non-stick spray.

How to make the Honeycomb Cake

Bake: Pour the batter into an 8 qt cast iron pot,* cover with lid or foil and bake for 1 hour 30 minutes. If at any point it smells burnt, turn the oven down about 25 degrees, but do not open the oven or the lid of the pot (this is very important). After 1.5 hours, lower the temp to 200F° and bake for another 1 hour 30 minutes. Leave in the oven to cool for several hours if possible, if not, remove from the oven and allow to cool at room tempTIP: If you&#39;re baking overnight, you can bake for 1.5 hours at 350F°-400F° degrees then turn the oven off without opening the door and allow to cool overnight in the oven.

How to bake Honeycomb Babka Cake

this was amazing!  follow the directions exactly.

I can’t wait to try this Babka recipe.  I am a beekeeper and I would love to bring this cake to one of our beekeeping meetings. However, I was wondering if honey could be incorporated into the recipe? Any ideas?

Marina, I follow exactly the recipe and it turned out perfect.  I left it overnight in the oven and it tasted amazing. I am making the second time today since it was so delicious  Thank you so much for sharing the recipe.

I've done this recipe on numerous occasions and have impressed the guests!! It's a keeper recipe if you want an easy dessert but wanna try something new. We like to eat it with uncooked sweetened condensed milk poured over, Yumm!!!!

This is such a good recipe. I have made it several times already and it always came out perfect. My kids love it!

I've made this dessert using your recipe multiple times and it turned out perfect every time!

I tried this recipe yesterday using a heavy Dutch oven.  350F for 1.5 Hrs followed by 200F for 1.5 Hrs finished with 1.5 Hrs in the oven to cool.  I neither got the caramel color inside nor any of the honeycomb structure.  The cake looked like a oily custard with very little flavor.  Not sure where I did go wrong...

Welcome back to an UPDATED Pandan Honeycomb Cake recipe! This honeycomb cake also known in Vietnamese as Bánh Bò Nướng and in Indonesia as Bika Ambon. Pandan honeycomb cake is a very popular Vietnamese dessert, while in Indonesia it’s known as Bika Ambon, though it’s made slightly different from the Vietnamese version. After baking, the cake has a beautiful honeycomb like crumb. The texture is spongy yet soft on the inside, with a chewy and slightly crispy exterior. It’s sweet, coconutty, and has a subtle hint of pandan flavor, making it a truly unique but pleasant dessert.

Pandan Honeycomb Cake (Banh bo nuong)

oz coconut milk ([Aroy D brand] (396 milliliters))

sugar ((1 cup))

salt ((1 tsp))

pandan extract/flavoring ((1 tsp))

whole MEDIUM sized eggs ((260 grams) [ROOM TEMP])

tapioca flour ((2 cups))

rice flour ((1/4 cup))

baking powder ((1 Tbsp))

Preheat the oven to 325&#39;F with the round baking pan inside (on the middle rack) to heat up.

In a small pot, add in the coconut milk, sugar, salt, and pandan extract. Cook on medium until the sugar is JUST dissolve. DO NOT BOIL. Once you feel no grittiness at the bottom, take it off the heat. Let it cool if it&#39;s really hot. You can cool it over ice water if needed for faster preparation (I like the coconut base to be at around 98&#39;F or at ROOM TEMP before pouring it into the eggs). Set aside.

In another bowl, crack 6 MEDIUM size eggs. With a fork, gently poke the yolks and break it apart along with the whites but do not whisk or create any air bubbles. This will cause too much air pockets in the cake during baking time which causes the cake to deflate once it&#39;s cooled.

Add in the cooled coconut sugar mixture along with the SIFTED flour and baking powder. Mix gently with a spatula so the starches can soak up the moisture. There will be chunks and that&#39;s okay. The batter will go over a sieve/strainer. You just want to mix the starch well enough into the eggs/coconut sugar mixture just so it&#39;s hydrated (again, don&#39;t create too much air pocket).

Pour the chunky batter over a sieve or strainer over a bowl. Use a spatula to break apart any chunky parts. Once it&#39;s been well strained, add in the melted coconut oil. Mix gently. Allow the batter to sit for 10 minutes before baking! This ensures the starches are fully hydrated and the baking powder is getting distributed into the batter.

After 10 minutes of resting the batter, give it a gentle stir and pour it into the hot baking pan. You can take the pan out onto your counter and quickly transfer the batter into it and straight into the oven OR you can open the oven and slide out the rack with the pan and carefully pour the batter over and then close. YOU DO NOT NEED TO GREASE THE PAN WITH OIL/SPRAY!!! Just pour the batter, close the oven and let it cook.

Let it cook for at least 1 hr until the cake is cooked in the middle. I cooked mine for exactly 1 hr. Remove from the oven and immediately turn the cake upside down on a rack and let it cool completely for at least 1 hr before slicing. Aluminum cake pans are great at holding the cake and letting it stick to the pan if you do not spray or line them with anything. If you grease the pan, the cake will slip out easily, which prevents you from flipping it upside down to cool. Cooling the cake upside down helps it keep its shape and prevents it from deflating.

Once cooled, flip it back up and take an offset spatula and remove the cake from the edges of the pan. Flip out the cake and slice into your desire portions and enjoy! This cake is best at room temp! If you eat it hot, it will taste EGGY. Room temp is best so you can taste the pandan.

I made it for my family in an aluminum bread pan and they loved it. How would you suggest making it crispier?

I made this tonight. Followed the recipe exactly except I used a bread pan &amp; it baked perfectly. Beautiful honeycomb on the inside!

Hi I followed your recipe but my cake fell so flat. I’m not sure where I went wrong :(
Tastes great tho.. Will again and see.

This is the best banh bo recipe I've found. I'm Mexican married into a Vietnamese family, I made this for my in-laws during Tet and everyone was so impressed and loved it. Thank you!

If you don’t eat it right away, can you leave it in the pan until you’re ready to serve? I currently have it up side down in the oven - about to move it over to the rack, but we probably won’t be eating until the morning. It looks like it rises nicely with the aluminum pan, so I’m hopeful it’ll turn out like yours!

I tried this updated recipe today with the 9x3” pan, followed to a tee and it was perfect! My family and friends loved it

Bright green and lightly sweet, my pandan honeycomb cake uses coconut milk, pandan extract, and tapioca starch to create its signature chewy texture and airy interior. I love how the golden crust contrasts with the soft, springy center and the bright color. If you like cakes with impressive textures, this one is for you. 

Hi there, I am hoping to make this for friends to give them for Lunar New Year but would like to make individual (mini) bundt cakes. Can you recommend temp/bake time alterations for a mini bundt pan? Thank you for any help you can provide!

I know this is a great recipe. I just did not succeed on the first try, but I plan to follow this recipe again. All the mistakes that happened are on me, not the recipe. I should have bought a bundt cake mold for this, but I thought I would save money by using my ceramic cooking dish instead. Definitely wasn’t a good idea since it wasn’t easy to get the cake out of it. The cake turned out flat because it didn’t get to cool outside of the hot dish. Also, I think I may have over beat my eggs. My cake got a lot of air, based on the look of it when I pulled it out of the oven. It did go down, but like I mentioned previously, the cake turned out flat. If anything, I kind of got a mochi like cake. Tastes great, I will say. I just need to give this another try. I’m sure if you have everything that is listed for this recipe, yours will turn out better than mine.

Yum! My nieces were crazy about the colours of this cake! It tastes great too - very nice and soft texture and I love that it's a much healthier option for us all! Thank you for the recipe.

I buy pandan cakes from the market and really love the taste!  You've inspired me to try making my own now!

I had never heard of pandan honey comb cake but this was simply amazing! I never knew there was such a delightful dessert!

This is so intriguing. I love all things coconut!

This is absolutely gorgeous!! I can't wait to try it!

https://www.youtube.com/watch?v=DQ3ERpteNNQ

This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!
Recipe -- https://pickyeaterblog.com/vietnamese-honeycomb-cake-banh-bo-nuong/

Top 5 honeycomb cake recipes from across the web

The most viewed honeycomb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pandan Honeycomb Cake (Bánh Bò Nướn...

Salted Caramel Honeycomb Cake

Moldovian Honeycomb Cake Babka

Pandan Honeycomb Cake (Banh bo nuon...

Pandan Honeycomb Cake (Bánh Bò Nướn...

Top 5 honeycomb cake recipes from across the web

The most viewed honeycomb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandan Honeycomb Cake (Bánh Bò Nướn...

Salted Caramel Honeycomb Cake

Moldovian Honeycomb Cake Babka

Pandan Honeycomb Cake (Banh bo nuon...

Pandan Honeycomb Cake (Bánh Bò Nướn...

The most viewed honeycomb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine