honeycomb cake recipe

This Honeycomb Candy recipe is made with zero corn syrup and uses all clover honey. Honeycomb Toffee is a delicious candy, perfect to give as gifts.

Honeycomb Candy

baking soda (sifted)

white granulated sugar

honey

fine sea salt

vanilla extract

I am the laziest of humans when it comes to sifting ingredients but sifting the baking soda is really important. Be sure to do that before you start this project.

This recipe goes very quickly so gather all of your ingredients and supplies. Line a baking sheet with parchment and have it nearby. A silicon spatula also comes in handy with this recipe.

In a large pot (I like to use a 5-quart Dutch oven), pour in the sugar, honey and salt. Heat the sugar mixture to 295 degrees F, about 3 minutes, stirring it with a silicon spatula to ensure even caramelization. During this time it'll turn an autumn-like brown.

Turn off the heat and then immediately add mix the vanilla extract and baking soda. The mixture will foam up quite a bit, continue stirring until the baking soda completely dissolves. Quickly pour the honeycomb mixture onto a sheet of parchment. Allow it to cool completely before touching it, about 2 minutes.

I waited about 5 additional minutes before attempting to break it apart. I really wanted to make sure it was set. Break the honeycomb apart and transfer to an airtight container. Depending on where you live, the moisture can set in and make it a lot less crisp.

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.

This delicious Honey Cake is flavored with toasted almond flour, lemon zest, and a hint of nutmeg, and drenched in either whisky sauce or honey glaze. The cake&#x27;s texture is both light and hearty, and PERFECT for soaking up all the delicious sauce.

Baking this cake in a honeycomb pan makes it super obvious in a fun way that it&#x27;s a honey cake and makes for easy slicing and serving.

If you like this recipe, also try this Chocolate Honey Cake which is also baked in a honeycomb pan!

Honey Cake with Almonds

almond flour

(120 grams) all purpose flour

(57 grams) whole wheat flour

tsp (3 grams) baking soda

tsp (3.5 grams) kosher salt (1 tsp table salt)

nutmeg

olive oil

(336 grams) honey

eggs (7 ounces

grams)

lemon

tsp (4.2 grams) almond extract

(2 ounces

Whisky Sauce

Add the almond flour to a skillet and...

Add the almond flour to a skillet and set it over medium heat. Cook, stirring constantly, until the almond flour turns golden brown. Remove from heat and scrape into a bowl or a plate. Let cool completely before using. You can speed up the cooling by placing it in the refrigerator and stirring it from time to time.

Heat the oven to 325 degrees F (163...

Heat the oven to 325 degrees F (163 degrees C).

Prepare the honeycomb pan: spray each cavity of...

Prepare the honeycomb pan: spray each cavity of the pan with non-stick spray or use a pastry brush to coat each cavity with melted butter. Use a flour sifter or fine mesh strainer to sprinkle flour over the pan. Shake the pan, and tap on the sides of the pan to distribute the flour. You want to make sure the bottom and sides of each honeycomb cavity has a light coating of flour. (see photo above)

Add the toasted and cooled almond flour to...

Add the toasted and cooled almond flour to a medium size bowl with the all-purpose flour, whole wheat flour, baking soda, salt, and nutmeg. Stir with a wire whisk to combine.

Add the melted butter, olive oil, honey, whole...

Add the melted butter, olive oil, honey, whole eggs and egg yolk, lemon zest, almond extract, and sour cream or yogurt to a seperate bowl. Stir vigorously with a wire whisk until all the ingredients are fully blended.

Add the dry ingredients to the mixer bowl...

Add the dry ingredients to the mixer bowl and stir with a spoon just until the batter is smooth and all the ingredients are combined.

Pour the batter in the pan, distributing it...

Pour the batter in the pan, distributing it evenly between all the honeycomb cavities.

Place the pan in the center of the...

Place the pan in the center of the preheated oven and bake for 30-35 minutes, until a toothpick inserted in one of the center honeycomb cavities comes out without any evidence of raw batter.

Allow the cake to cool in the pan...

Allow the cake to cool in the pan for 5 minutes, then place a wire rack over the top of the pan and quickly flip the cake over to release it from the pan to the wire rack. Let the cake cool completely before topping with honey glaze or whisky sauce.

Once cool, spoon honey glaze or whisky sauce...

Once cool, spoon honey glaze or whisky sauce over the cake, coating it completely. The texture of this cake is meant to soak up the sauce, so after pouring some sauce over the cake, go back over it a time or two to ensure it's well coated.

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/

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Top 4 honeycomb cake recipe recipes from across the web

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

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