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.

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