Honeycomb Layer Cake

Honeycomb Layer Cake

I made this tasty Honeycomb Layer Cake for a recent Edinburgh Bakers  ‘Its Good to Eat Cake 2’ Event.  The cake recipe comes from the blog of former Great British Bake Off contestant, Jason White.

Honeycomb Layer Cake (Makes one 6-inch, 3-layer cake)


For the Cake
150g unsalted butter, softened
180g light brown soft sugar
3 medium eggs
150g self-raising flour
75g plain flour
75ml milk
6 tablespoons honey

For the buttercream frosting
120g unsalted butter, softened
60ml milk, at room temperature
1 teaspoon vanilla extract
480g icing sugar, sifted


  • Make the cakes: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 6” round cake tin and line with non-stick baking paper.
  • In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add an egg and beat well.
  • Combine the self-raising flour with the plain flour and add a third of it to the butter /sugar mix and combine well
  • Then mix the milk and honey together, again add a third of it to the mixture, mixing well
  • Repeat until all the eggs, flour and milk mixture are used, ensuring that its well mixed at each stage
  • Transfer to the prepared tin, level the surface with a rubber spatula and make a dip in the centre.
  • Bake for 25 minutes until golden, risen and shrinking from the sides of the tin (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely
  • To make the buttercream frosting: beat the butter with the milk, vanilla extract and half the icing sugar until smooth and creamy.
  • Gradually beat in the remaining icing sugar, a heaped spoonful at a time, to produce a thick and creamy mixture.

I didn’t use the recipe for Honeycomb that comes with this recipe, I used one by Nigella Lawson for Hokey Pokey which you can find here on her website.

  • To assemble the cake, break the edges of the honeycomb into about six shards, crush the remaining honeycomb and break the rest into small pieces, set all to one side.
  • Level the tops of the cakes (if necessary) then place one on a cake board or serving dish.
  • Mix the crushed honeycomb with a third of the buttercream and use to sandwich the three cake layers together.
  • Spread the top and sides of the layered cake with a thin layer of the plain frosting (like buttering bread) to prevent crumbs appearing on the surface, then cover with a thicker layer, smoothing the sides and top.
  • Use the small pieces of honeycomb to create a border at the base of the cake and decorate the top with the shards.