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.Bright green and lightly sweet, my pandan honeycomb cake uses coconut milk, pandan extract, and tapioca starch to create its signature chewy texture and airy interior. I love how the golden crust contrasts with the soft, springy center and the bright color. If you like cakes with impressive textures, this one is for you.
Pandan desserts have such a distinct flavor profile, and this pandan honeycomb cake is one I keep coming back to when I want something different from standard cakes. No matter how many times I make this, I am always pleasantly surprised by the bright, tunneled interior. If you like cakes with colorful centers, my rainbow chocolate cake is another recipe that you need to try.
I created this recipe at a time when all my baked goods and cakes were starting to seem unimaginative. Adding unique flavors was easy enough, but I wanted a cake that looked different, too. I have a soft spot for desserts with an authentic flair, and while my rasmalai tres leches cake does a great job of using warm spices for an Indian flavor, it still has a very standard appearance.
👩🏽🍳 Why I Love This Recipe
The thing that drew me to this pandan honeycomb cake recipe is the way it combines history, chemistry, and a distinctive texture. Coconut milk adds a well-rounded richness, pandan extract brings a delicate vanilla-like aroma, and tapioca starch gives it the signature chew. As a nutritionist, I appreciate that this cake is naturally gluten-free and, despite its striking color, uses no artificial additives.
The method behind this honeycomb cake is what makes it so interesting to prepare, but it is also responsible for a perfect finish. I lightly beat the eggs to control the air in the batter, then fold everything together gently so the structure forms properly as it bakes. The baking and slow cooling is where the chemistry works its wonder with ingredients like the double-acting baking powder. This helps the cake set without collapsing and develops that honeycomb interior I aim for.
It is a well-known fact that you eat with your eyes first. So whenever I make this pandan honeycomb cake for friends or family, I like to slice it in front of everyone, giving them a first look at the radiant green color, which is often unexpected if you have never had this cake before. Once the cake is served, that is when you get a chance to appreciate the ornate patterned sponge. The first time I made this for my kids, they really took their time to appreciate it. It was probably the longest time a cake sat in front of them without being devoured almost instantly. Ha! Give your standard baked goods a break, and wow everyone with a pandan honeycomb cake instead.
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🥘 Ingredients
This pandan honeycomb cake may look intricate and maybe even complicated, but I have kept the ingredient list short and as authentic as possible. This is what I use:
Coconut milk: I use full-fat coconut milk for richness and a smooth batter. It adds a gentle sweetness that pairs well with pandan.
Pandan extract: This gives the cake its vibrant green color and mild fragrant flavor.
Coconut oil: I melt coconut oil to add moisture and a light coconut aroma throughout the cake.
Eggs: These provide structure and create the signature airy interior.
Tapioca starch: I use this for a chewy texture and to help form the honeycomb pattern inside the cake.
Rice flour: I add rice flour to balance the texture and keep the cake light while remaining gluten-free.
Baking powder: Fresh baking powder is essential to help the cake rise properly during baking.
Sugar: I use granulated sugar for a clean sweetness that does not overshadow the pandan. You can also use coconut sugar for a caramel flavor.
Lemon zest or shredded coconut: I sometimes add these on top for extra flavor and a bit of texture.
🔪 How To Make
I pay close attention to the mixing and baking when I make this pandan honeycomb cake, to ensure it bakes up perfectly. This is what I do:
Preheat and prep eggs: I start by preheating the oven to 350F and lightly beating the eggs with a fork, making sure not to overmix them.
Add wet ingredients: Then, I add coconut oil, coconut milk, water, and pandan extract to the eggs and stir until everything is combined.
Combine flour mixture: In a separate bowl, I mix the tapioca starch, rice flour, sugar, and baking powder.
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 the cake tin: I grease my bundt pan lightly and pour the cake batter in.
Bake: Then I place the cake tin on the middle rack of the oven and let it bake for 50-55 minutes until it is golden brown. Once it is browned, I turn off the oven, but leave the cake inside with the door slightly open for 20 minutes.
Allow to cool: I remove the cake from the pan and let it cool completely on a wire rack. Then I top the cake with shredded coconut or lemon zest and place it on a serving platter that has been lined with parchment paper.
Serve: I slice my cake and serve it immediately.
💭 Expert Tips
My #1 Secret Tip for this pandan honeycomb cake recipe is to control how much you mix the eggs. I always beat them gently by hand using a fork, as this helps create the right amount of air for that honeycomb structure without collapsing later. Some methods even use kitchen scissors to cut the egg yolks to avoid overmixing.
Other Tips To Keep In Mind:
- Use fresh and correct baking powder: If I am using double-acting baking powder, I avoid a failed structure. Most experts actually recommend using single-acting baking powder as it reacts immediately when making contact with the liquid.
- Grease lightly: I avoid overgreasing the pan so that the cake can grip the sides slightly as it crawls up the sides during baking.
- Preheat the pan: Placing the cake pan in the oven while it preheats causes the batter to sizzle and release gas when you add it, which pushes the bubbles upward to form the honeycomb.
- Strain batter: If I have time, I strain the batter through a fine mesh sieve at least twice to break up the strands from the egg white, without incorporating air into the mixture. This gives me a smooth crumb.
📖 Variations
These are 3 variations of this pandan honeycomb cake, that include subtle changes for a slightly different finish and flavor:
Ube extract: For a bright purple color with a unique sweet flavor, I replace the pandan with ube extract. I made this for a Halloween party last year, and everyone loved it!
Coffee variation: I replace the pandan with coffee extract for a richer flavor. This version is my favorite, even though it is lacking in color; it tastes amazing.
Mini cakes: I pour the batter into mini muffin tins or into a mini bundt cake mold for adorable individual-sized servings. These usually bake in 25-28 minutes and then need a cool-down period in the oven of 5-7 minutes. I made these for one of my kids’ class parties, and the kids were all mesmerized by the color.
🍽 Serving Suggestions
This pandan honeycomb cake is best served with a warm or refreshing beverage that does not overshadow the delicate flavor. Next time you make this cake, serve it with a side of my vegan whipped cream and a warm cup of my lavender latte. If you prefer a cooler and milder beverage, my lavender milk tea complements this cake very well with its floral flavor and chewy tapioca pearls.
At home, my kids enjoy eating this honeycomb cake with a side of lychee ice cream to enhance the vanilla-like flavor of the pandan. One of my friends likes hers with a scoop of my vegan matcha ice cream because it matches, and she does not like ruining the aesthetic. Ha! Personally, all I need is a mocha latte with my slice.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover cake in an airtight container in the fridge for up to 5 days.
Freezing: I avoid freezing this cake as the texture becomes dense.
Reheating: I warm slices of the cake in the microwave for a few seconds to bring back the soft texture.
❓Recipe FAQs
Do I need to cool this pandan honeycomb cake upside down as other recipes suggest?
No, you do not need to turn it upside down. I have tested both methods, and I do not turn the cake upside down as it cools in this recipe. This is usually done to prevent collapse, but that technique depends heavily on how much the pan is greased and the structure of the batter.
What caused my cake to collapse after baking?
This usually comes down to temperature shock or too much air in the batter. If I remove my cake from the oven too quickly, the structure has not fully set and sinks. This is why letting the cake sit in the oven with the door slightly open is so important. The cake continues baking with the residual heat, and then cools gradually once the heat has escaped through the open door.
Can I use a non-stick pan for this recipe?
I do not recommend it. A standard lightly greased aluminum pan works best as the cake needs to grip the sides of the pan as it bakes, which is key to the honeycomb texture.
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🎥 Watch How to Make It
Pandan Honeycomb Cake (Bánh Bò Nướng)
Bright green and lightly sweet, my pandan honeycomb cake uses coconut milk, pandan extract, and tapioca starch to create its signature chewy texture and airy interior. I love how the golden crust contrasts with the soft, springy center and the bright color. If you like cakes with impressive textures, this one is for you.
Servings: 12
Calories: 181kcal
Ingredients
- ⅓ cup water
- 1 cup unsweetened, full fat coconut milk
- 2 tsp Pandan Extract
- 6 large eggs
- 3 tbsp coconut oil
- 1 cup tapioca starch
- 1 tbsp rice flour
- ½ cup sugar
- 2½ tsp baking powder
- cooking spray to grease the cake pan
- ¼ cup shredded coconut optional topping
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture.
- Add in coconut oil, water, coconut milk and pandan extract and mix until combined.
- Mix all the dry ingredients together.
- Add the dry ingredients to the egg mixture and mix slowly until fully combined.
- Grease the bundt tin with cooking spray and pour the prepared batter to the pan.
- Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.
- Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.
Notes
- My #1 Secret Tip for this pandan honeycomb cake recipe is to control how much you mix the eggs. I always beat them gently by hand using a fork, as this helps create the right amount of air for that honeycomb structure without collapsing later. Some methods even use kitchen scissors to cut the egg yolks to avoid overmixing.
- Use fresh and correct baking powder: If I am using double-acting baking powder, I avoid a failed structure. Most experts actually recommend using single-acting baking powder as it reacts immediately when making contact with the liquid.
- Grease lightly: I avoid overgreasing the pan so that the cake can grip the sides slightly as it crawls up the sides during baking.
- Preheat the pan: Placing the cake pan in the oven while it preheats causes the batter to sizzle and release gas when you add it, which pushes the bubbles upward to form the honeycomb.
- Strain batter: If I have time, I strain the batter through a fine mesh sieve at least twice to break up the strands from the egg white, without incorporating air into the mixture. This gives me a smooth crumb.
Nutrition
Serving: 1slice | Calories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 44mg | Potassium: 169mg | Fiber: 1g | Sugar: 9g
Hi there, I am hoping to make this for friends to give them for Lunar New Year but would like to make individual (mini) bundt cakes. Can you recommend temp/bake time alterations for a mini bundt pan? Thank you for any help you can provide!
Hi Valerie! I normally would be able to give you guidance for other cakes (how to modify them for individual cakes) – but this recipe is so sensitive that I’m not sure I can give you concrete guidance on how to turn it into mini bundt cakes without testing it out myself! You can try baking it at a slightly lower temperature (325 degrees F instead of 350), and adjust the baking time to about 28-35 minutes (until the tops are golden brown and the centers are set but springy), and also leave them in the oven for 10–12 minutes once the baking is done (turn the oven off and crack the door when you do this) – but again I’m not 100% sure about these modifications – it’s just my best guess! Hope this helps, if you do try it let me know how it turns out!
I know this is a great recipe. I just did not succeed on the first try, but I plan to follow this recipe again. All the mistakes that happened are on me, not the recipe. I should have bought a bundt cake mold for this, but I thought I would save money by using my ceramic cooking dish instead. Definitely wasn’t a good idea since it wasn’t easy to get the cake out of it. The cake turned out flat because it didn’t get to cool outside of the hot dish. Also, I think I may have over beat my eggs. My cake got a lot of air, based on the look of it when I pulled it out of the oven. It did go down, but like I mentioned previously, the cake turned out flat. If anything, I kind of got a mochi like cake. Tastes great, I will say. I just need to give this another try. I’m sure if you have everything that is listed for this recipe, yours will turn out better than mine.
Thanks for sharing your experience Zoë!
Yum! My nieces were crazy about the colours of this cake! It tastes great too – very nice and soft texture and I love that it’s a much healthier option for us all! Thank you for the recipe.
Aw yay! Thanks so much! 🙂
I buy pandan cakes from the market and really love the taste! You’ve inspired me to try making my own now!
Great to hear that Fiona!
I had never heard of pandan honey comb cake but this was simply amazing! I never knew there was such a delightful dessert!
Thank so much! 🙂
So many other similar recipes call for single acting baking powder. Is there a difference here & why double acting works in this recipe? Trying to figure out where to start on my cake journey and what ingredients I’m still missing. Thanks!
Hi Helen! I use double acting baking powder in this recipe to give it even more lift and rise — since this type of cake has a tendency to rise and then fall, or just not rise much overall during baking. I’m sure a single acting baking powder could work, you just may not get as much of a fluffy / risen cake as you would with double acting. Hope that helps!
This is so intriguing. I love all things coconut!
Thanks Jess! You will love this recipe!
This is absolutely gorgeous!! I can’t wait to try it!
Thanks so much Dana! Enjoy!
Yes, you are right about the colour, it is so vibrant and bright, I love it. This sounds super interesting and something I will need to try. Thanks for a great recipe!
I can’t wait for you to try it Adrianne!! Let me know how it turns out!
This spongy, light and vibrant colored cake turned out great! We loved it!
Thank you so much Kathleen! 🙂
So this recipe will work in a normal loaf pan? Did you use unsweetened or sweetened coconut milk and was it canned? I’m also curious if there’s a difference between tapioca starch and flour
Hi Michelle! Yes you can use a normal loaf pan, but you may need to adjust the baking time. For best results I recommend using a bundt pan. I used unsweetened, full fat canned coconut milk. And there is no difference between tapioca starch and flour – you can use them interchangeably! Hope that helps!
I would kind to serve this on Halloween night when friends are over. How do I prep ahead. Can I make the batter today and bake Sunday or should I bake today, keep and warm before serving?
Hi Natalie! I’d bake the evening before you want to serve it, keep at room temperature in an airtight container, and warm in the oven slightly before serving 🙂
I LOVE pandan and this honeycomb cake did not disappoint. Definitely a new favorite treat to make for my family!
Yay!! I’m so glad you loved this recipe Anaiah!
I love pandan flavour and your cake sure does looks stunning. It flooded me with memories of our trip and the lovely food we had.
Thank you so much Seema! 🙂
This cake is so gorgeous, I know that it will be an instant hit at my house!! Bookmarked to make for my husband’s birthday, thank you so much for the recipe 🙂
Awesome!! This really is a perfect cake for special occasions!
OMG This looks so amazing and its gluten-free too! I have never tried pandan but I this has definitely peaked my interest. Gonna try this over the weekend!
Yay!! I can’t wait for you to try this recipe Katia – it’s super fun to make and I’m sure you will love it!