Some desserts are more than just a treat — they’re a time machine. For me, this Caramel Honeycomb Cake brings me right back to childhood. The soft bounce, the rich toasty aroma, the golden, bubbly crumb that looks like a honeycomb hive… It’s a little nostalgic, a little scientific, and completely addictive.
This cake, known in many Southeast Asian households (especially in Malaysia, Vietnam, China, and Indonesia), is beloved for its light, sponge-like texture and deep caramel flavor that’s sweet without being cloying. It’s a humble dessert that uses simple pantry ingredients but delivers big on flavor and texture.
Why It’s Called Honeycomb Cake
This cake gets its name from the airy, tunnel-like structure inside — created by a combination of baking soda and caramel water. The moment you slice into it, you’ll see it: a stunning, hole-filled interior that almost looks like a sponge or honeycomb. (If you’re slightly trypophobic… consider yourself warned.)
That texture doesn’t just look cool — it gives the cake a light, chewy bounce that’s unlike anything else.
What Makes This Cake So Special?
There are three things that really make this cake shine:
- Deep Amber Caramel
The star of this cake is a homemade caramel water. I like to take the sugar almost to the edge of burning — it develops a nutty, roasted complexity that sets the tone for the entire cake. - Baking Soda Magic
The baking soda is essential. It reacts with the acidic caramel and eggs to create those signature tunnels and that airy crumb. - No Mixer Fuss, Just Science
This is a no-fuss, no-layers, no-frosting cake — just one batter, one pan, and one incredible result. And it all comes together in about 30 minutes of active work.
A Sweet Staple Across Asia
You’ll find variations of this caramel sponge cake in kitchens across Asia. In Malaysia, it’s known as “kek sarang semut” (ant nest cake). In Vietnam, a similar version is “bánh bò nướng”. Regardless of the name or origin, the foundation is the same: caramel + baking soda = honeycomb magic.
It’s rustic. It’s science-y. And it tastes like a warm, sweet memory.
🔁 Storing & Reheating Tips
This cake stores well in the fridge for several days. To serve, simply microwave for 45 seconds to 1 minute or steam it for 5–6 minutes and it’ll bounce right back to its fluffy, fresh-out-of-the-oven state.
How to Make this Caramel Honeycomb Cake
🍯 Ingredients
Yield: one 8-inch square pan
Caramel Sponge Cake:
- 190 g condensed milk
- 90 g melted butter
- 15 g honey
- 4 large eggs, room temperature
- 145 g cake or pastry flour
- 5 g baking soda
- 1 g salt
Caramel Water (makes ~340 g):
- 185 g sugar
- 80 g water
- 250 g boiling water
🧁 Instructions
1. Make the Caramel Water
In a pot, boil sugar and 80 g of water on high heat until it turns deep amber (about 5 minutes).
Quickly and carefully pour in the boiling water to stop the cooking. Stir until fully combined.
⚠️ This will splatter — pour slowly and stand back!
2. Mix the Wet Base
In a large bowl, combine the condensed milk, melted butter, salt and honey.
Use an electric mixer and beat for about 2 minutes until emulsified.
3. Add Eggs & Flour
Add the room-temperature eggs in batches, mixing after each addition.
Sift in cake flour and salt. Mix until smooth, then beat for another 2–3 minutes.
4. Activate the Batter
Dissolve baking soda in ½ tsp water and stir it into the batter.
Pour in the caramel water and mix until fully combined.
Strain the batter through a sieve into a parchment-lined square 8-inch baking pan.
5. Bake
Preheat oven to 180°C (356°F). Place a wire rack on the lowest rack of the oven.
Pour the rested batter into the pan and bake for 25-30 minutes until there is only the slightest jiggle in the center.
Let the cake cool completely before unmolding and slicing.
Caramel Honeycomb Cake
8
servings10
minutes30
minutesIngredients
- Batter
190 g 190 condensed milk
90 g 90 melted butter
15 g 15 honey
4 large 4 eggs, room temperature
145 g 145 cake or pastry flour
5 g 5 baking soda
1 g 1 salt
- Caramel Water (makes ~340 g)
185 g 185 sugar
80 g 80 water
250 g 250 boiling water
Directions
- Make the Caramel Water
- In a pot, boil sugar and 80 g of water on high heat until it turns deep amber (about 5 minutes).
- Quickly and carefully pour in the boiling water to stop the cooking. Stir until fully combined.
- This will splatter — pour slowly and stand back!
- Mix the Wet Base
- In a large bowl, combine the condensed milk, melted butter, salt and honey.
- Use an electric mixer and beat for about 2 minutes until emulsified.
- Add Eggs & Flour
- Add the room-temperature eggs in batches, mixing after each addition.
- Sift in cake flour and salt. Mix until smooth, then beat for another 2–3 minutes.
- Activate the Batter
- Dissolve baking soda in ½ tsp water and stir it into the batter.
- Pour in the caramel water and mix until fully combined.
- Strain the batter through a sieve into a parchment-lined square 8-inch baking pan.
- Bake
- Preheat oven to 180°C (356°F). Place a wire rack on the lowest rack of the oven.
- Pour the rested batter into the pan and bake for 25-30 minutes until there is only the slightest jiggle in the center.
- Let the cake cool completely before unmolding and slicing.
Final Thoughts
Whether you’re baking this to relive childhood memories or discovering it for the first time, this Caramel Honeycomb Cake is a must-try. With just a handful of ingredients and a little caramel know-how, you’ll be rewarded with one of the most unique textures in cake — and a flavor that keeps you coming back for more.
