Name: Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Vietnamese
Ingredients: 250 ml unsweetened full-fat coconut milk; 2 teaspoons pandan extract; 6 eggs; 3 tablespoons coconut oil; 80 ml water; 160 g tapioca starch; 1 tablespoon rice flour; 100 g sugar; 2.5 teaspoons baking powder; Oil for greasing the pan; 1 handful grated coconut for garnish

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I absolutely adore making and sharing this Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe with my friends and family. It’s a beautiful, fragrant dessert with a unique honeycomb texture that just melts in your mouth, thanks to the perfect blend of coconut milk, pandan, and tapioca starch. Every bite feels like a little celebration of traditional Vietnamese flavors, and I find it incredibly satisfying to watch this cake puff up with all those signature holes as it bakes. If you’re looking to try something both delicious and a bit different, I promise this recipe won’t disappoint.

Why You'll Love This Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe

What first captivated me about this cake is its fascinating texture—the perfectly spongy honeycomb effect that feels so light and airy but also slightly chewy, which is such a rare and delightful combination. The flavor is subtly sweet with a fragrant punch of coconut and pandan, which for me evokes warm, tropical mornings back in Vietnam. I love that this cake isn’t overly sugary but still deeply satisfying.

Another reason I adore this Bánh Bò Nướng recipe is how straightforward it is to prepare. There’s something truly rewarding about mixing just a few simple ingredients and ending up with a visually stunning cake that tastes like you spent all day perfecting it. I find it perfect for special occasions—whether a weekend family gathering or even to impress guests at a dinner party. And honestly, the aroma that fills my kitchen while it’s baking makes the wait all the more exciting!

Ingredients You'll Need

The image shows a top view of a wooden table with ten items laid out neatly. In the center, there is an open egg carton holding six brown eggs, arranged in two columns of three. Surrounding the eggs are nine small white bowls, each containing different ingredients: two bowls with white powdery substances on the right side, and one bowl with a white granular substance above the eggs. Two more white bowls with white liquids or powders are placed on the left and below the eggs. One small white bowl at the bottom left contains a dark liquid. There is also a small reddish bowl with a white powder to the bottom right, and a tiny white bowl with a white powder near the middle bottom. The table surface is light wood with visible wood grain lines. photo taken with an iphone --ar 4:5 --v 7

One of the joys of this recipe is how simple, wholesome, and meaningful each ingredient is; every component contributes to the cake's taste, texture, and signature appearance. From tapioca starch to pandan extract, these essentials come together to create something truly special.

Quick Tip

All ingredient amounts are listed in the recipe card below

Coconut milk (250 ml unsweetened, full-fat): Adds a rich, creamy flavor crucial for authenticity and moisture.

Pandan extract (2 teaspoons): Infuses a beautiful, fragrant aroma and gives the cake a lovely green tint.
Eggs (6): Provide structure and that airy honeycomb texture when lightly beaten.
Coconut oil (3 tablespoons): Adds subtle richness and helps produce a tender crumb.

Tapioca starch (160 g): The magic ingredient that creates chewy holes and elasticity.
Rice flour (1 tablespoon): Supports the cake’s lightness without heaviness.
Sugar (100 g): Sweetens just enough to balance coconut’s natural richness.

Baking powder (2.5 teaspoons): Ensures the perfect rise and porous texture.
Water (80 ml): Helps blend ingredients and lighten the batter.
Oil for greasing the pan: Prevents sticking and helps maintain perfect shape.

Grated coconut (a handful): Optional garnish to add visual appeal and extra coconut flavor.

Directions

Step 1: Preheat your oven to 180°C (about 350°F), so it’s ready when your batter is perfectly mixed.

Step 2: Crack the eggs into a mixing bowl and beat them lightly with a fork. Take care not to overmix—I want to keep just enough air in for that honeycomb texture but not too much to lose the cake’s signature holes.

Step 3: Add the coconut oil, water, coconut milk, and pandan extract to the beaten eggs, stirring gently but thoroughly until the mixture is smooth and evenly combined.

Step 4: In a separate bowl, whisk together the tapioca starch, rice flour, sugar, and baking powder. This dry mixture is key to the structure and sweetness, so make sure it’s well combined.

Step 5: Slowly incorporate the dry ingredients into the wet mixture, stirring gently and steadily until there are no lumps and the batter is smooth but not overworked.

Step 6: Grease a savarin mold or a similarly shaped baking pan lightly with oil to ensure the cake doesn’t stick when baking. Pour the prepared batter evenly into the mold.

Step 7: Bake in your preheated oven for about 50 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted comes out clean, with the beautiful honeycomb holes fully formed inside when you slice into it.

Step 8: Let the cake cool completely in the mold before carefully removing it and garnishing with a handful of freshly grated coconut if you like. This adds a fresh textural contrast that I absolutely love.

Servings and Timing

This Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe yields about 4 generous servings—ideal for sharing with close friends or family. The prep time is super manageable at around 20 minutes, which makes it perfect for a weekend treat without spending your whole day in the kitchen. The baking itself takes roughly 50 minutes, and after that, you’ll want to give it about 10 minutes or so to cool down before enjoying, bringing the total time close to 1 hour and 10 minutes.

How to Serve This Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe

A slice of cake with three visible layers sits in the middle of a white plate on a white marbled surface. The bottom layer is a firm, golden-brown crust that supports the middle layer, which is a bright neon green jelly-like filling with a fibrous texture, looking soft and shiny. The top layer is a dark brown cake layer, slightly rough in texture, and is sprinkled with white powdered flakes on top that also scatter around the plate. The cake slice appears moist and fresh, with a mix of sharp and soft textures. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this delightful Vietnamese honeycomb cake, I enjoy it best at room temperature so that its delicate flavors and texture shine. I love slicing it into generous wedges and serving it alongside a cup of strong Vietnamese drip coffee or a fragrant jasmine tea to complement the tropical notes of pandan and coconut.

For presentation, I often sprinkle a handful of freshly grated coconut on top just before serving. It gives such a lovely burst of texture and reinforces those tropical flavors. If I’m serving it at a gathering, I like those thin slices plated neatly with a small scoop of coconut ice cream or fresh tropical fruits like mango or lychee as refreshing accompaniments.

This cake is incredibly versatile—it’s perfect for a relaxed afternoon snack, a festive holiday dessert, or even a unique addition to a party spread. Because it’s not overwhelmingly sweet, I also find it pairs beautifully with a light, crisp white wine or a floral, slightly sweet cocktail like a jasmine or lychee martini. For a non-alcoholic option, iced pandan lemonade is an absolute winner.

Variations

If you’re feeling adventurous, there are a few fun ways to put your own spin on this wonderful Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe. For instance, you can try experimenting with different liquids like swapping coconut milk for almond milk to create a nuttier version, or using natural pandan leaves instead of extract for an earthy aroma.

For those following gluten-free or vegan diets, this recipe is quite accommodating. Tapioca starch and rice flour keep it naturally gluten-free, and since the traditional recipe uses eggs, I recommend trying aquafaba as an egg substitute for a vegan adaptation—the aquafaba whips up nicely and helps to maintain that signature airy texture.

Want to alter the flavor profile? Adding a small amount of vanilla or a light touch of coconut sugar instead of white sugar can introduce more complexity and a caramel-like sweetness. Alternatively, you could steam the batter in a round mold instead of baking it for a softer, moister texture if you prefer a different mouthfeel.

Storage and Reheating

Storing Leftovers

I always store leftover Bánh Bò Nướng in an airtight container at room temperature if I plan to eat it within a day or two—this keeps it moist without drying out. For longer storage, I move it to the refrigerator where it should keep well for up to 3 days. Using a container with a tight seal is important to maintain the cake’s spongy texture and avoid it absorbing other fridge odors.

Freezing

This cake freezes wonderfully if you want to enjoy it later. I slice it into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. It can stay frozen for up to a month without losing much of its texture or flavor. When ready to enjoy, simply thaw it in the fridge overnight.

Reheating

To reheat, I recommend warming individual slices gently in a steamer or microwave to bring back the cake’s softness and the chewiness of the honeycomb. Avoid drying it out by microwaving too long—start with 15 to 20 seconds and add more time in short bursts as needed. Reheating restores that lovely fresh-baked feeling and revives the aromatic coconut and pandan notes beautifully.

FAQs

What gives Bánh Bò Nướng its honeycomb texture?

The unique honeycomb holes come from the combination of tapioca starch, baking powder, and gently beaten eggs. The tapioca starch creates elasticity, while the air bubbles formed during careful mixing expand when baked, creating that signature porous structure.

Can I use fresh pandan leaves instead of pandan extract?

Absolutely! Using fresh pandan leaves can add a more natural and subtle flavor. You can blend the leaves with a little water, strain the juice, and substitute it for pandan extract in the same amount. Just note the color may vary depending on the leaf concentration.

Is this recipe gluten-free?

Yes! This recipe uses tapioca starch and rice flour, both naturally gluten-free, making it suitable for those avoiding gluten. Just be sure your baking powder and other ingredients are certified gluten-free to avoid cross-contamination.

Can I make this cake ahead of time?

Definitely. The flavors actually develop better if you prepare it a few hours in advance or even the day before. Just store it covered at room temperature or in the fridge and serve at room temperature or gently warmed for the best experience.

What if I don’t have a savarin mold?

No worries! A round cake pan or a bundt pan works perfectly well. Just make sure to grease it well so the cake releases cleanly, and adjust baking time slightly if needed depending on your pan’s size.

Conclusion

I can’t recommend this Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe enough. It’s a beautiful celebration of Vietnamese flavors with a stunning texture that always impresses guests and makes me smile every time I cut into it. Whether you’re a kitchen pro or a curious home cook, this recipe is worth a try—it’s joyful, comforting, and a sweet reminder of the wonderful world of traditional desserts. I hope you enjoy making and sharing it as much as I do!

Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe

Why You'll Love This Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe