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: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Ingredients

• 12 eggs

• 1 c coconut milk

• 1 1/2 tbsp butter (melted)

• 1 1/2 tsp vanilla

• 2 c tapioca starch

• 1 1/2 c sugar

• 1 tbsp baking powder

• 1 1/2 tsp pandan extract/food color

• cooking spray

Directions

• In a bundt pan, cover the hole with aluminum foil. Preheat oven to 350F with the pan inside the oven.
• Crack 12 eggs into a bowl and whisk until mixed. Then whisk in coconut milk, butter and vanilla for 5 mins.
• Add flour and sugar and whisk for 8-10 mins.
• Add pandan extract/food color. Whisk until combined.
• Add in baking powder, whisk for 3 mins.
• Remove bundt pan from oven and spray with cooking spray.
• Pour batter through a sieve right in the middle of the bundt pan (this is where my dad’s trick of covering the hole comes in handy). Push any leftover mixture through sieve with spatula.
• Discard the aluminum foil cover and bake for 55 mins (do not open oven during cooking!)
• After it’s done baking, turn off the oven and let it sit in the oven for 5 mins.
• After 5 mins, crack open the oven door and leave it open for 5 mins before removing the cake. Serve in slices!

Recipe Video