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Vanilla and honey honeycomb cake recipe

Vanilla and honey honeycomb cake recipe

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Vanilla cake

This honeycomb cake is a real sugar hit! This cake can make 16 little triangular portions - as this is a very sweet cake. Would suggest a drink of milk with it!

Essex, England, UK

23 people made this

IngredientsMakes: 1 20cm honeycomb cake

  • 175g unsalted butter
  • 200g caster sugar
  • 200g plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 medium eggs
  • 2 tablespoon milk
  • 3 tablespoon clear honey
  • 1 tablespoon vanilla extract
  • crushed honeycomb pieces
  • Icing
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 150g icing sugar

MethodPrep:20min ›Cook:45min ›Extra time:1hr › Ready in:2hr5min

  1. Set the oven to 190 C / Gas 5. Cut a piece of baking parchment to fit in the bottom of a 20cm (8 in) square tin - do not need to line the edges.
  2. Melt the butter in the microwave for 30 seconds on 800 watts.
  3. Pop all the cake ingredients in together, apart from the honeycomb pieces. Use an electric whisk to blend all the ingredients together. Pour the mix into the tin.
  4. Sprinkle some honeycomb pieces onto the top of the cake mix, and swirl in with a fork. Then sprinkle on some more and wiggle the cake tin a little.
  5. Bake the cake for 30 minutes on the middle shelf. Then take the cake out for a minute. Turn the oven down to 180 C / Gas 4, then pop the cake back into the oven to bake for another 12 to 15 minutes.
  6. Take the cake out of the oven and allow to cool for an hour or so on a wire rack.
  7. When the cake still feels slightly warm, beat the three icing ingredients together with a fork.
  8. Smooth the icing all over the cake with a basting or pastry brush. Be sure to get all over the top and sides. Use all the mix!

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

I love this sugary treat!-28 Aug 2012

Great recipe to use up some honeycomb bits, I struggled to use. However made it less sweet by omitting the sugar and salt, adding an extra spoonful of honey and adding 50gm more flour. Reduced cooking time to 25 mins by doing as a tray bake.-27 Feb 2017

Like this idea? Donate £5 to Macmillan. Text MAKE to 70550 in aid of September's Coffee Morning event.-10 Sep 2012

Peanut Butter Cake with Honey Vanilla Buttercream Frosting

We’re sharing a decadent dessert makeover on a classic combo – peanut butter and jelly. Talented baker and season two winner of ABC’s The Great American Baking Show, Amanda Faber, revamped this family favorite.

Amanda is a mom, baker, artist, and honey-lover. She finds inspiration in simplistic beauty using wholesome ingredients – like Aunt Sue’s® Raw & Unfiltered Wildflower Honey. The result: a museum-worthy, sweet-treat masterpiece.

These delectable peanut butter cakes are filled with Aunt Sue’s® Raw & Unfiltered Honey, vanilla buttercream, blackberry jam, and roasted peanuts, then are naked frosted and topped with honeycomb, more peanuts, more jam, and fresh blackberries. Drooling yet?

If you thought there’s no way you could recreate this heavenly honeycomb cake – think again! Amanda shared her recipe with us so we can share the love with you. If you try it out, be sure to tag @Amandaefaber and @SueBeeUSA on Instagram with your hand-crafted honey cake.

Allow to cool for at least 1.5 hours before removing. Remove carefully from mold by placing another cookie sheet on the “cake side” of the mold and then flipping both cookies over. Gently pull off the mold and see how you did!!

Like this:

I got the legendary Nordic Ware honeycomb pull-apart dessert pan as a gift recently! I'm wondering what recipes or suggestions you all have for this beautiful bakers tool? I'm going to start with the honey lemon pull aparts that was listed on the wrapping!

I wonder if you could do cornbread in this. Serve with some yummy honey butter.

Oooo that's a great idea, the southern in me just did a little dance thinking about it! Absolutely adding that to the list, thanks!

So many crunchy edges, what a delightful idea

i do cornbread in mine all the time.

I recently found and tried this Spiced rum cake that’s very delicious. It calls for a bundt pan but I imagine it can do well in his pan.

YUM. Anything rum related I am here for. I also had the thought that bundt pan recipes would hold up well in this pan, especially if it has a yummy glaze I can put on the side or drizzle over. I'll add this to the list as well, thanks!

Thank you so much for sharing this rum cake recipe. It sounds AMAZING!

May I ask how you measure your flour? by spoon-n-level method or dipping cup in flour and remove excess?

Make several small batches of cake mix with different flavors/colors and one base (like chocolate or white). Then start randomly filling the cells half full with those cakes flavors and finally slowly fill the remainder with the base cake so when you bake it it comes out with little hexagons of different cakes. Maybe do Chocolate as the base and then things that go with chocolate like orange, strawberry, and coffee.

Then, frost it over with a single color and make a guessing game of which one people cuts off and eats!

One Minute Vanilla Honeycomb Mug Cake

The other day, 2 boxes of Honeycomb cereal arrived at our house and my husband rejoiced. It had been awhile since he had enjoyed a bowl of Honeycomb and he quickly ate that first box of cereal within a few days – with some help from my kiddos, of course! I told them they weren’t allowed to touch the second box because I had my mind set on making a delicious recipe they would all love.

Honeycomb cereal has been around for over 50 years and I’m sure most of you enjoy it like us – in a bowl with milk. While that classic meal is great, Honeycomb wants you to think as big as you possibly can by making breakfast “biggerer” than ever before! I decided to create a One Minute Vanilla Honeycomb Mug Cake that had everyone begging me to make more!

The One Minute Vanilla Honeycomb Mug Cake is SO easy to make. Literally just a few minutes of prep, one minute cook time and then you’ve got a treat that is bursting with flavor. Honeycomb’s one-of-a-kind shape that is bursting with honey flavor is a unique and delicious addition to an already tasty recipe!


For Mug Cake

  • 3 tablespoons of flour
  • 2 tablespoons of sugar
  • 1/3 cup of crushed Honeycomb cereal
  • 1/4 teaspoon of baking powder
  • 2 tablespoons of milk
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of vanilla
  • Combine all of the dry ingredients in a large mug. Mix in the milk, vegetable oil and vanilla making sure not to over-mix.
  • Microwave on high for one minute. Top with whole Honeycomb pieces.
  • While the mug cake is cooling, mix together the powdered sugar and milk to make a glaze. Pour on top of the mug cake and then drizzle with honey.

If you’re looking to make breakfast even “biggerer” – think first day of school meal? Saturday snack? – then the One Minute Vanilla Honeycomb Mug Cake is for you!

I’d love to know how you enjoy your Honeycomb cereal – are you a purist and enjoy it with milk, in a baggie as a snack or do you like to create recipes with your cereal?

One lucky reader will win a box of Honeycomb cereal and a $25 gift card. Enter below!

Sticky Toffee Honeycomb Cake

Ahh, sticky toffee pudding. It&rsquos Kate Middleton&rsquos favorite-ever holiday dessert, and with good reason. The British sponge cake is made with dates and drenched in toffee sauce and vanilla ice cream, taking decadent to a whole new level.

We&rsquove given this classic recipe a new-school makeover: Think of sticky toffee honeycomb cake as the pudding&rsquos gooey, elevated cousin.

&ldquoThe honeycomb and butter combine in the base of the pan to create a thick, honey-flavored caramel on top of the cake,&rdquo says the recipe&rsquos author, Erin McDowell.

Enjoy it slightly warm, slathered with unsweetened whipped cream and a few drizzles of honey for good measure.

2 tablespoons plus 1½ sticks (170g) unsalted butter, at room temperature

1 cup (213g) light brown sugar

¼ cup (85g) honey (preferably wildflower)

1 teaspoon pure vanilla extract

2½ cups (301g) all-purpose flour

1 teaspoon ground cinnamon

¼ cup (85g) honey (preferably wildflower)

1. Preheat the oven to 350°F. Generously grease a 9-inch cake pan with 2 tablespoons (28g) of the butter. Grease the base and side, but the majority of the butter coating should be in the base of the pan.

2. Use a sharp knife to cut the honeycomb into ¼-inch-thick pieces. Some parts of the honeycomb may be firmer and slice easily, while others may fall apart&mdashdon&rsquot fret! The goal is just to end up with an even layer of honeycomb in the base of the pan, so arrange them however needed to get an even layer in the base.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining 1½ sticks (142g) butter with the brown sugar, honey and orange zest until light and fluffy, about 5 minutes.

4. Add the eggs one at a time and mix well to combine, scraping well after each addition. Add the vanilla and almond extracts and mix well to combine.

5. Add the flour, almond flour, baking powder, cinnamon, sea salt, baking soda and cloves mix to combine. Scrape the bowl well, then add the sour cream and mix until well incorporated.

6. Gently pour the cake batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until the cake is evenly golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes.

7. Let the cake cool in the pan for 15 minutes. Place a cooling rack on a foil-lined baking sheet. Invert the cake onto the cooling rack (some honey caramel may run out spoon it back onto the cake, if desired).

8. Just before serving, whip the heavy cream to soft peaks. Apply all over the surface of the cake, and then finish with drizzles of honey and a honeycomb garnish, if desired. If the cake is still warm, the cream touching the surface of the cake will melt slightly (in a really delicious way). For a less messy version, allow the cake to cool completely before adding the whipped cream.

Milk & Honey Cake

Yield: One 9-inch cake


Honey Cake
  • 6 cups (30 ounces) unbleached all-purpose flour
  • 1/2 cup Horlicks or malted milk powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 16 tablespoons (8 ounces/2 sticks) unsalted butter, softened
  • 1-1/2 cups ( 10-1/2 ounces) granulated sugar
  • 1/4 cup honey
Milk Frosting
  • 1-1/2 cups (10-1/2 ounces) granulated sugar
  • 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon Horlicks
  • 1/2 teaspoon fine sea salt
  • 1-1/2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 16 tablespoons (8 ounces/2 sticks) unsalted butter, softened, cut into 16 pieces
  • 8 ounces cream cheese, cut into 1-inch pieces and softened
Honeycomb Candy
  • 1 cup (7 ounces) granulated sugar
  • 2 tablespoons water
  • 2 tablespoon honey
  • 2 teaspoons baking soda
  • Honey Cake layers
  • Milk Frosting
  • Reserved cake crumbs
  • Honeycomb Candy


Honey Cake

1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350℉. Line 2 baking sheets with silpat (alternatively, spray pan with cooking spray). Whisk flour, Horlicks, baking powder, baking soda, and salt in medium bowl. Whisk buttermilk, eggs, and vanilla in large measuring cup, set aside.

2. In at the bowl of a stand mixer fitter with a paddle attachment, beat butter and granulated sugar on medium-high speed, until fluffy, about 2 minutes, scraping down bowl as necessary. Add honey and continue to beat until combined. Reduce speed to medium-low, add one-third of flour mixture and beat until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and remaining flour mixture. Give bowl a final scrape. (Dough will be thick, resemble cookie dough.)

3. Divide dough into 8 equal portions. Working with 2 portions at a time, roll each out into 10-inch circle about 1/4 inch thick. Using 9-inch cake pan as template, trim away excess dough to form two perfectly round 9-inch disks. Transfer disks and trimmed to prepared baking sheets and bake until golden brown, 10 to 12 minutes, rotating and switching baking sheets halfway through baking time. Transfer disks to rack and cool completely, at least 1 hour. Repeat with remaining dough. (Layers can be wrapped tightly in plastic and stored at room temperature for up to 2 days.)

4. In a food processor, pulse cake trimmings into irregular size crumbs. Alternatively, place trimmings in ziplock bag and smash them lightly with rolling pin. Store in airtight container until ready to use.

Milk Frosting

1. Combine sugar, flour, cornstarch, Horlicks and salt in medium bowl. Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5-7 minutes. Transfer milk mixture to clean bowl and cool to room temperature, about 2 hours.

2. In the bowl of a stand mixer fitted with whisk attachment, beat cooled milk mixture and vanilla on low speed until combined, about 30 seconds. Add butter and cream cheese, 1 piece at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.

Honeycomb Candy

1. Line baking sheet with silpat and set aside. Combine sugar water and honey in a medium saucepan. Bring it to a a boil over medium heat, continue to cook mixture until it reaches 300℉. Remove from heat and stir in baking soda, quickly pour mixture onto prepared pan and let cool completely. Break into chards, store in airtight container until ready to use.


1. Place 1 layer on a cake stand or serving plate and spread with 1 cup filling. Repeat 6 times (reserve/refrigerate extra frosting). Top with final layer, wrap tightly in plastic, and refrigerate until layers soften, at least 24 hours or up to 2 days.

2. Remove frosting from refrigerator, and let rest on counter for 20-30 minutes. Unwrap cake and spread frosting on top and side of cake. Decorate top with cake crumb and honeycomb candies. Serve.

Lemon Almond Cake with Honey Cream Cheese Frosting


Lemon Almond Cake
1 ½ cup granulated sugar
Zest of one lemon
¾ cup unsalted butter, room temperature
4 eggs, room temperature
1 ¼ cup all-purpose flour
¾ cup almond flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sour cream
½ cup fresh lemon juice
1 tsp pure vanilla extract

Honey Cream Cheese Frosting
12 Tbsp cream cheese, room temperature
¾ cup unsalted butter, room temperature
4-5 cups confectioners sugar
¼ cup honey
1-2 Tbsp whole milk
2 tsp vanilla extract

Honeycomb Candy Decor
1 cup yellow candy melts/coating chocolate
Oil-based food colouring (optional)
Bubble wrap

Honeycomb Candy Decor
1. Melt candy melts as directed but instructions on packaging in a microwave-safe bowl.

2. While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.

3. Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.

Honey Cream Cheese Frosting
1. Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.

Lemon Almond Cake
1. Preheat oven to 350°F and grease three 6-inch cake pans.
2. In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
3. In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
4. In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.

5. In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
6. Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
7. Bake the 3 separate cake layers for 33–35 minutes, until a skewer inserted into the middle of each comes out clean.
8. Allow cake layers to cool completely before assembling, frosting and decorating. Then slice, and serve!

Don’t let your cake baking skills stop there. Try your hand at this easy berry, lemon & tahini pound cake or master one of these 25 summer desserts from The Pioneer Woman.

Notes on the Honeycomb Cake (Banh Bo Nuong) Recipe, Tips and Tricks

Be sure to use single-acting baking powder instead of double-acting baking powder. Single-acting works when wet. Double-acting works with moisture and heat. Most of the baking powders in the grocery stores (ex: Rumford, Royal, Calumet, etc.) are double-acting and will not work with this recipe. The cake rises nicely in the oven, but once removed from the oven, it falls flat (very sad!). For single-acting baking powder, I familiar with two brands: Alsa baking powder and Dr. Oetker. The Alsa brand, sold mainly at Vietnamese grocery stores, is what most people use. Alsa works just fine for this recipe. If using Alsa baking powder, use one entire envelope. I tried Dr. Oetker’s because it’s sold at a store near me. Unfortunately, it did not yield the beautiful honeycombs. Because finding single-acting baking powder can be a frustrating task, I show you how to make your own single-acting baking powder with ingredients readily available in every grocery store: baking soda and cream of tartar.

Be prepared to make this cake a few times before you are successful. Buy extra eggs and tapioca starch. The size of the eggs is important. The recipe calls for extra-large or jumbo eggs.

For richer flavor, replace the water with coconut milk. This cake is mildly sweet. Feel free to adjust the sugar to your taste.

Make sure your baking soda is not expired. We all have a container in our cupboard and have no idea how long it’s been in there. Buy a fresh box for this recipe.

After adding the single-acting baking powder, work quickly to get the cake into the oven as the baking powder is already activated.

Use a 9 inch round springform pan or tube / bundt cake pan. You can go a bit smaller if you want a thicker cake but don’t use anything larger than a 10 inch pan or the cake will be rather flat.

If you enjoy this Honeycomb Cake (Banh Bo Nuong) recipe, you may also like:

Recipe Summary

  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 8 cups powdered sugar
  • ½ cup milk
  • Pinch of salt
  • Yellow gel food coloring
  • 3 8-inch round layers desired-flavor cake
  • 1 8 1/2-inch round piece of bubble wrap, washed and dried
  • 1 25 x 3-inch piece of bubble wrap, washed and dried
  • Nonstick cooking spray
  • Candy bees and/or flowers (optional)

In a large bowl beat butter and vanilla with a mixer on medium until light and fluffy. Gradually add half of the powdered sugar. Add milk and salt. Beat in remaining powdered sugar. Tint to a honey color with yellow gel food coloring.

Place a cake layer on a cake stand or platter. Add 1/2 cup frosting to the top of the cake layer and spread until smooth. Stack and repeat with remaining cake layers. Use remaining frosting to spread over the top and sides of cake. Lightly coat bubble wrap with nonstick cooking spray. Gently press the bubbled-side of the 8 1/2-inch round piece of bubble wrap into the top of the cake and the long piece of bubble wrap around the cake, making sure to gently press into the frosting. Chill for at least 30 minutes. Carefully remove bubble wrap to reveal a honeycomb texture. If desired, decorate with candy bees and/or flowers.

Watch the video: Traditional Chewy Honeycomb Cake Bake Version