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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.
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.
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
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.
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.
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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📋 Recipe Card
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
- 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.
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