Pandan Honeycomb Cake (Bánh Bò Nướng)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This vibrant green pandan honeycomb cake, also known as Bánh Bò Nướng, is unbelievably delicious with its soft, spongy texture and hint of sweetness. It’s great for anyone looking to make a homemade version of this cake which is typically found in Vietnamese bakeries. Made with a few basic ingredients, including rich coconut milk and nutty pandan extract which gives it its striking green color, my recipe stays true to this traditional Vietnamese dessert!

If you’re looking for a unique dessert to wow your guests, my Vietnamese honeycomb cake is the perfect choice. In Vietnamese, “bánh bò” translates to “cow cake,” and “nướng” means “baked.” This name comes from the cake’s texture, which resembles a cow’s stomach lining, which also looks like honeycomb.

This Vietnamese green sponge cake is so special that it goes by many names, including its traditional Vietnamese name, bánh bò nướng, or baked bánh bò, as well as pandan cake, honeycomb cake, Vietnamese cow cake, Vietnamese baked rice cake, Vietnamese green coconut cake, and many more.

But it’s so much more than just a green cake with lots of names. My authentic banh bo recipe is made with a combination of aromatic pandan extract, rich coconut milk, eggs, and tapioca flour. It has a spongy, soft, and chewy texture, with a slightly sweet, nutty flavor.

There are two methods to make homemade honeycomb cake: baking or steaming. I prefer the baked version because it results in a nice, chewy, slightly crispy golden brown crust, which you don’t get with steaming. It’s so delicious that I have no doubt your friends and family will love this as much as mine.

Latest Recipe Video!

🥘 Ingredients

My banh bo nuong recipe calls for very basic ingredients that you likely already have on hand, and one special ingredient that gives the cake its beautiful color! Scroll down to the recipe card at the bottom of the post for the exact amounts and nutritional information. 

Coconut Milk: Creamy coconut milk is a traditional ingredient used in this recipe that pairs nicely with the grassy flavor of the pandan. Coconut cream could work, it will make the cake richer and you may have to adjust quantities slightly.

Pandan Extract: Made from the leaves of the pandan plant, pandan extract has a vibrant green color and a sweet, vanilla-coconut flavor with a hint of earthy grassiness. While often found in artificial forms, I recommend using pure pandan extract for the best flavor. I don’t recommend using pandan paste, as it has a different texture and a slightly different flavor than the extract.

Coconut Oil: I use melted coconut oil to add both flavor and moisture to the cake. You can use refined coconut oil if you want a milder coconut taste.

Eggs: My pandan honeycomb cake recipe uses lots of eggs to make the spongy cake super light and airy!

Tapioca Starch: Tapioca starch combined with the baking soda and coconut milk is what creates the honeycomb center!

Baking Powder: I use regular double acting baking powder. This means it reacts once when combined with the wet ingredients, and again when heated. Be sure that you use fresh double acting baking powder (single acting baking powder will not work!)

Rice Flour: Along with the tapioca starch, rice flour helps to leaven the cake and keeps my pandan Vietnamese dessert totally gluten-free.

Sugar: Granulated sugar works best to add a little sweetness. I don’t recommend using alternative sugars in this recipe as it’ll change the structure of the cake.

Shredded Coconut or Lemon Zest (optional): I like to garnish my cake with a sprinkle of shredded coconut and/or lemon zest for added flavor and visual appeal. 

🔪 How To Make Pandan Honeycomb Cake

Learning how to make my traditional Vietnamese pandan honeycomb cake recipe is easy. If you follow my simple directions you’ll have no trouble making a perfect bánh bò nướng that sets up well and doesn’t deflate. 

Watch my video below to see the step-by-step process of how the cake comes together.

Preheat Oven & Beat Eggs: Before starting, I preheat my oven to 350 degrees Fahrenheit (180 degrees Celsius). Then, I crack the eggs into a medium bowl and beat them lightly with a fork. It’s important not to overbeat the eggs or your cake won’t have the beautiful honeycomb texture. Therefore, I don’t recommend using an electric whisk, hand mixer, or electric mixer.

Add Wet Ingredients: Once lightly beaten, I add the coconut oil, water, coconut milk, and pandan extract to the eggs and mix until combined.

Combine Flour Mixture: In a large bowl, I mix all the dry ingredients together. 

Fold Together: I add the dry ingredients to the egg mixture and mix slowly, scraping down the sides of the bowl as needed to ensure the ingredients are fully combined.

Prepare Cake Tin: When my batter is ready, I grease the bundt pan with cooking spray and pour the batter into the prepared pan.

Bake: To bake, I place the cake on the middle rack of the oven and let it bake for 50-55 minutes until it’s golden brown. After that, I turn off the oven but leave the cake inside with the oven door partially open for 20 minutes. 

Let The Cake Cool: After 20 minutes, I remove the cake from the pan and let it cool on a wire rack. Then I add shredded coconut to the top of the cake (optional) and place it on a cake stand or large plate lined with parchment paper.

Serve: When ready, I cut my pandan honeycomb cake into slices and serve it immediately! You can enjoy the cake as is, or sprinkle some coconut flakes, brown sugar, or lemon zest on top. It’s perfect on its own or paired with some hot tea or coffee.

📖 Variations

One of my favorite things about baking is experimenting with different flavors. While this is a honeycomb pandan cake recipe, you can easily swap out the pandan extract for a variety of other flavored extracts. Here are some of my favorites:

Coffee: Try using coffee extract instead of pandan to infuse your cake with a rich coffee flavor. 

Almond: Replace the pandan with almond extract to create a subtly sweet and nutty cake. When I make this swap I’ll also also sprinkle some slivered almonds on top before serving for added texture and flavor.

Vanilla: Use pure vanilla extract. This variation is simple yet delicious, highlighting the cake’s natural sweetness and texture.

Ube: Try making the cake with ube extract for a vibrant purple dessert with a unique, sweet flavor. Ube, purple yam, is a popular ingredient in Filipino desserts and pairs well with coconut milk.

Lemon: Add lemon zest to the batter and replace the pandan with lemon extract or fresh lemon juice. This variation gives the cake a refreshing citrus flavor.

🍽 Serving Suggestions

My green Vietnamese cake is absolutely delicious on its own, but you can also easily take it up a notch. Whether you’re hosting a casual gathering or a special event, these suggestions will make the cake even more impressive.

With Beverages: Pair this cake with simple green tea and coffee, or serve it with something special like my creamy oatmilk honey latte or aromatic lavender latte. The texture of the cake is wonderful with a warm beverage.

With Toppings: I like to enhance the flavor and presentation by adding a dusting of powdered sugar, chopped nuts, or a drizzle of honey. 

With Fruit: Add a fresh and fruity element by serving the cake with a side of sliced tropical fruits like mango, papaya, or pineapple. Fresh berries are also a wonderful option. 

With Ice Cream or Whipped Cream: For a more indulgent dessert, I’ll serve it with a scoop of mango nice cream or lychee ice cream, or a dollop of whipped cream. The creamy texture complements the cake’s sponginess and enhances its overall flavor.

🧊 Storage Directions

Room Temperature: The best way to enjoy this cake is fresh after it cools, since that’s when it has the best texture and flavor. When I do have to store it, I’ll keep it at room temperature in an airtight container for up to 2 days. 

Fridge: If I need to store the cake for longer, I refrigerate it. I’ll place the cake in an airtight container and store it in the refrigerator for 4-5 days. When I’m ready to enjoy it, I’ll warm individual slices in the microwave for a few seconds to restore its soft, spongy texture.

Freezing: I don’t recommend freezing banh bo nuong as it will alter the texture when defrosted. The delicate, spongy structure will become dense and chewy.

❓Recipe FAQs

📋 Recipe Card