Easy Peasy Honeycomb Cake

A cake that combines the softness of a classic sponge with the crunch of golden honeycomb—this Honeycomb Cake is a cake that will have everyone asking for seconds!

This cake is perfect for summer gatherings, family celebrations, or simply indulging in a sweet treat.

Jump to:

• Why This Recipe Works
• Ingredients
• Essential Equipment
• Detailed Step-by-Step Instructions
• Substitutions and Variations
• Storage and Freshness
• Top Kitchen Tips
• Frequently Asked Questions
• Serving Suggestions
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

The magic of this cake lies in its texture—a light, fluffy sponge studded with crisp, golden honeycomb. The combination of soft cake and crunchy honeycomb creates a treat that's both comforting and exciting.

Ingredients

For the Cake:

• Self-raising flour
• Caster sugar
• Unsalted butter
• Large eggs
• Vanilla extract
• Milk
• Honey

For the Honeycomb:

• Caster sugar
• Golden syrup
• Bicarbonate of soda

Optional Decoration:

• Icing sugar
• Whipped cream

Essential Equipment

• 20cm round cake tin
• Saucepan
• Electric mixer
• Baking parchment
• Wire cooling rack
• Sieve
• Spatula

Detailed Step-by-Step Instructions

Make the Honeycomb

1. Line a baking tray with parchment paper or lightly grease it.
2. Add the sugar and golden syrup to a saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture begins to bubble.
3. Once it starts to bubble, stop stirring and allow the mixture to bubble for around 4-5 minutes, or until it becomes a golden amber colour.
4. Remove from heat and quickly add the bicarbonate of soda. Stir vigorously—this will make the mixture bubble up.
5. Pour the bubbly honeycomb mixture into the prepared tray and let it cool for 20-30 minutes until it hardens. Once hardened, break it into small chunks and set aside.

Make the Cake

6. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20-cm round cake tin.
7. In a large mixing bowl, beat the butter and caster sugar together until light and fluffy.

6. Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract.
7. Gradually sift in the self-raising flour and mix until just combined. Add the milk and honey and stir until smooth.

6. Gently fold in half of the broken honeycomb pieces into the batter.

6. Pour the batter into the prepared tin and smooth the top.

6. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

Assemble and decorate

14. Once the cake has cooled, place it on a serving plate.
15. Spread a thin layer of whipped cream (if using) over the top of the cake. Use a piping bag to create a decorative border.

14. Decorate with the remaining honeycomb chunks. You can also dust with a little icing sugar for a finishing touch.

Substitutions and Variations

Gluten-free: Use gluten-free self-raising flour

Dairy-free: Replace butter with a dairy-free alternative

Flavour twists:

• Add lemon zest
• Incorporate ground cinnamon
• Sprinkle crushed nuts alongside honeycomb

Storage and Freshness

• Best consumed within 1-2 days
• Store in an airtight container
• Keep at room temperature
• Do not refrigerate to maintain soft texture

Top Kitchen Tips

• Use digital scales for precise measurements
• Room temperature ingredients guarantee better mixing
• Break the honeycomb into small pieces
• Don't overmix the cake batter

Frequently Asked Questions

Q: Can I make the honeycomb in advance? A: Yes, prepare the honeycomb up to 2 days before using it in the cake.

Q: Why did my honeycomb turn out sticky? A: Likely due to humidity or undercooking the sugar syrup.

Serving Suggestions

• Serve with whipped cream
• Drizzle with extra honey
• Pair with Earl Grey tea
• Excellent for afternoon tea or dessert

📖 Recipe