Honeycomb Cake Recipe

This honeycomb cake is simpler than most traditional cakes. With my step-by-step guide, you won’t go wrong! Just follow the instructions, and you’ll end up with a delicious, fluffy cake every time.

A Fun Baking Adventure

This honeycomb cake is truly a piece of my childhood. I remember how, as a little kid, I’d eagerly watch as my relatives made it during family gatherings.

At the time, I could never have imagined that I would one day be able to bake it myself at home.

But here I am now, making this beloved cake with my own hands.

The process is so simple, and I’m honestly amazed at how easy it is to recreate a dish that once seemed like something only my grandmother could master.

It’s incredibly satisfying to bring this cake to life in my own kitchen, and even more so when I see how happy it makes my family.

What makes this cake even more special is its unique texture. Unlike other cakes, like a rich Chocolate Hazelnut Cake, the batter for this honeycomb cake is much thinner and runnier.

It’s normal, so don’t be alarmed when you see it.

Just remember that the key to achieving that signature honeycomb texture is to let the batter rise for at least 20 minutes. This step is crucial—if you rush it, the cake won’t develop those perfect air pockets and the honeycomb effect will be lost.

When I finally took the cake out of the oven, I couldn’t wait for my kids to try it. They were so excited, and when they took their first bite, their faces lit up. “Wow, it’s just like the ones we used to get at dim sum!” they said. It was such a proud moment for me.

Why You‘ll Love This Recipe

• Unique Texture: The signature honeycomb effect is soft, chewy, and satisfying.
• Rich Flavor:The combination of condensed milk and honey creates a sweet and delightful aroma.
• Simple Ingredients: Most ingredients are pantry staples, making this an easy recipe to whip up anytime.
• Beginner-Friendly: Clear instructions make this recipe suitable even for novice bakers.

Ingredients

• 90g water
• 40g sugar
• 1 egg
• 80g condensed milk
• 10g honey
• 50g vegetable oil (+20g for greasing the mold)
• 50g cake flour
• 3g baking soda

Instructions

Prepare the Syrup
Add 90g water and 40g sugar to a pot. Heat over low heat, stirring gently with a spoon or chopsticks until the sugar dissolves completely. Once the syrup is ready, remove it from heat and let it cool to room temperature.

Mix and Emulsify Wet Ingredients
Crack 1 egg into a large, clean bowl. Add 80g condensed milk, 10g honey, and 50g vegetable oil. Using a hand whisk, stir at medium-low speed for 2-3 minutes until the mixture is smooth and emulsified, with no visible oil separation.

Incorporate Dry Ingredients
Sift 50g cake flour and 3g baking soda together. Gradually add them to the wet mixture. Gently mix with a whisk until the batter is smooth and free of lumps.

Add Syrup and Rest the Batter
Pour the cooled syrup into the batter and mix until fully incorporated. Cover the bowl with plastic wrap and let it rest in a warm place for 40 minutes. Small bubbles will form on the surface, a sign that the batter is ready(just take a look at the image below).

Prepare the Mold
Brush vegetable oil evenly inside your cake mold to prevent sticking. Line the bottom with parchment paper. Pour the rested batter into the mold, filling it about halfway to allow space for the cake to rise.

Bake the Cake
Preheat your oven to 200°C (top and bottom heat). Place the mold in the center of the oven and bake for 20 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

Cool and Unmold
Remove the cake from the oven and let it cool completely on a wire rack. Run a knife along the edges of the mold, then invert it onto a plate to release the cake.

Notes

• Greasing the mold: Ensure the oil is evenly brushed to make removing the cake easier.
• Resting the batter: The resting time is essential to achieving the honeycomb texture. Do not skip this step.
• Don‘t overfill the mold: The cake will expand during baking, so leave enough space for it to rise.

Frequently Asked Questions

1. Why does the batter need to rest for 40 minutes?
   Resting allows the baking soda to react with the other ingredients, forming small bubbles that create the honeycomb texture.
2. Can I use regular flour instead of cake flour?
   Cake flour is recommended for a lighter texture, but you can use all-purpose flour if needed. Just note that the texture may be slightly denser.
3. How can I prevent the cake from sticking to the mold?
   Brush the mold generously with oil and line the bottom with parchment paper. These steps ensure an easy release.
4. Can I reduce the sugar or condensed milk for a less sweet cake?
   Yes, you can slightly adjust the sweetness to your preference, but the texture and flavor may vary.
5. How should I store leftovers?
   Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Warm it slightly before serving to restore its softness.
   

   Print Recipe

   Fluffy Honeycomb Cake: A Simple, Foolproof Recipe

   This honeycomb cake is simpler than most traditional cakes. With my step-by-step guide, you won't go wrong! Just follow the instructions, and you'll end up with a delicious, fluffy cake every time.

   Prep Time20 mins

   Cook Time20 mins

   Resting Time40 mins

   Servings: 4

   Ingredients

   • 90 g water
   • 40 g sugar
   • 1 egg
   • 80 g condensed milk
   • 10 g honey
   • 50 g vegetable oil +20g for greasing the mold
   • 50 g cake flour
   • 3 g baking soda

   Instructions

   Prepare the Syrup

   • Add 90g water and 40g sugar to a pot. Heat over low heat, stirring gently with a spoon or chopsticks until the sugar dissolves completely. Once the syrup is ready, remove it from heat and let it cool to room temperature.

   Mix and Emulsify Wet Ingredients

   • Crack 1 egg into a large, clean bowl. Add 80g condensed milk, 10g honey, and 50g vegetable oil. Using a hand whisk, stir at medium-low speed for 2-3 minutes until the mixture is smooth and emulsified, with no visible oil separation.

   Incorporate Dry Ingredients

   • Sift 50g cake flour and 3g baking soda together. Gradually add them to the wet mixture. Gently mix with a whisk until the batter is smooth and free of lumps.

   Add Syrup and Rest the Batter

   • Pour the cooled syrup into the batter and mix until fully incorporated. Cover the bowl with plastic wrap and let it rest in a warm place for 40 minutes. Small bubbles will form on the surface, a sign that the batter is ready(just take a look at the image below).

   Prepare the Mold

   • Brush vegetable oil evenly inside your cake mold to prevent sticking. Line the bottom with parchment paper. Pour the rested batter into the mold, filling it about halfway to allow space for the cake to rise.

   Bake the Cake

   • Preheat your oven to 200°C (top and bottom heat). Place the mold in the center of the oven and bake for 20 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

   Cool and Unmold

   • Remove the cake from the oven and let it cool completely on a wire rack. Run a knife along the edges of the mold, then invert it onto a plate to release the cake.