How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)

Today’s recipe was highly, highly requested. We are making Bánh Bò Nướng also known as Vietnamese honeycomb cake.

I’ve been waiting to film this recipe with my dad because it’s a very finicky recipe. There’s a lot of tips and tricks to make this recipe successful.

He’s been testing out recipes for years so when I got back to Minnesota, I couldn’t help but take him up on the opportunity to get his recipe for this and film it with him!

If you don’t know, Bánh Bò Nướng is a chewy and sweet sponge cake. The reason it’s called honeycomb cake is because if done correctly, it produces a honeycomb like appearance on the inside.

What makes this one so special is because there are two versions of Bánh Bò. One is a steamed version which produces the cute little fluffy ones, and the baked version which produces a nice sweet brown crust on the outside.

Both are chewy textures, but I would say the big ones a little bit more chewy. Growing up, I actually like the second one but as an adult now I really like the baked version more.

As always take your time with this one and be patient. If it doesn’t turn off the first time, keep trying because this recipe is very tricky but the results are so worth it!

Have you tried this before? Let me know your thoughts below!

How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)

Recipe by Jen H. DaoCourse: RecipesCuisine: vietnamese, asianDifficulty: hard

Servings

10-12

servings

Prep time

20

minutes

Cooking time

55

minutes

Ingredients

• 8 large eggs

• 1 cup coconut milk

• 1 ½ tbsp butter, melted

• 1 ½ tsp vanilla extract

• 2 cups tapioca starch

• 1 ½ cups sugar

• 1 tbsp baking powder

• 3 tbsp fresh pandan juice 

• ½ tsp pandan extract

• Cooking spray

Directions

• Preheat & Prep
  Cover the hole of a bundt pan with aluminum foil.
  Place the pan in the oven and preheat to 350°F (175°C).
• Mix Wet Ingredients
  Crack 8 eggs into a bowl and whisk until fully combined.
  Add coconut milk, melted butter, vanilla, pandan extract and fresh pandan juice.
  Whisk continuously for 5 minutes (this helps aerate the mixture).
• Add Dry Ingredients
  Slowly sift in tapioca starch & sugar, whisking for 5 minutes until smooth.
• Activate the Baking Powder
  Add baking powder last and whisk until combined. 
  The batter should be thin and slightly bubbly.
• Prepare the Pan
  Remove the hot bundt pan from the oven and spray thoroughly with cooking spray.
• Strain the Batter
  Pour batter through a fine sieve into the bundt pan (push through any remaining bits). Discard the foil.
• Bake
  Bake at 350°F for 55 minutes (do not open the oven).
  After baking, turn off the oven and let the cake sit inside for 10 minutes.
  Crack open the oven door and leave the cake for another 10 minutes before removing.
• Cool & Serve
  Let the cake cool for at least 20 minutes before slicing.

Recipe Video