Honeycomb Cake Recipe (Kek Gula Hangus)

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

Honeycomb Cake

When I was a kid, I loved watching my mother cook. As a full-time housewife, she was very skilled at cooking, and she liked to make different types of sweet and savory dishes. Sometimes, I would ask her if I could help with small tasks like washing the dishes or putting things away in the drawers. I miss spending time in the kitchen with my mother.

In honor of those memories, I decided to bake a honeycomb cake, which is a very traditional sweet treat from my hometown. It's soft, light, and delicious—and it's very easy to make as it doesn't require too many ingredients.

Why Is It Called Honeycomb Cake?

When you slice the cake, you will see a honeycomb pattern inside. The trick to getting the honeycomb pattern is to rest the cake batter for one hour or more. The more you wait, the better the honeycomb will be. I waited for just one hour as I couldn't wait to bake the cake and eat a slice. I can be impatient when it comes to sweet treats!

Ingredients

• 1 cup sugar
• 1 cup hot water
• 1 cup all-purpose flour
• 1/2 cup condensed milk
• 1/2 cup melted butter or margarine
• 3 medium eggs
• 1 tablespoon baking soda
• 1 teaspoon salt

Directions

1. Heat a pan over low heat.
2. Pour 1 cup of sugar into the prepared pan.
3. Let the sugar caramelize on its own. (This will take roughly around 50-60 minutes, depending on your stove. I used an electric stove, which is not my favorite, but it did its job.)
4. In the meantime, combine the eggs, salt, condensed milk, and melted butter or margarine in a large bowl or pitcher. Whisk the mixture until well-combined.
5. Sieve the flour into the egg mixture. Whisk the mixture until well-combined. Set aside.
6. After the sugar has turned to the caramel, turn off the heat and gently pour in 1 cup of hot water. Use a spatula to combine. Set aside to cool.
7. Combine the caramel into the egg mixture. Use a spatula or whisk to stir the mixture for a few minutes.
8. Pour the mixture into a prepared loaf pan.
9. Cover the pan with a cloth and rest the cake mixture for 1 hour or more before baking.
10. Preheat the oven at 375ºF.
11. Place the loaf in the middle of the oven and bake for 35 minutes or until a cake tester comes out clean.
12. Cool it on a wire rack. Let it cool completely before slicing.

Note: I would recommend using a sieve when pouring the cake mixture into the pan to separate the clumps from entering into the pan.

Photo Guide

© 2020 Liza

Comments

Liza (author) from USA on July 06, 2020:

Great! I hope it turns out good for you :)

Prithviraj Shirole from India on July 06, 2020:

Hi Liza,

Definitely! I am going to make the honeycomb cake.

Liza (author) from USA on July 06, 2020:

Hi Prithviraj, the cake was delicious! The cake is simple to make, and it didn't require too many ingredients. Why not give it a try? Thank you for commenting.

Prithviraj Shirole from India on July 06, 2020:

I really got hungry while reading your cake recipie and seeing those tasty photos. It will definitely taste delicious. Thanks for sharing.

Liza (author) from USA on June 30, 2020:

Caramel is one of my favorite flavors. I agree this cake is easy to make and for sure you can make it, Manuela. Thanks for commenting.

Manuela from Portugal on June 30, 2020:

I love caramel so I think I will love this cake and it seems quite easy to do too. Thanks for sharing.

Liza (author) from USA on June 29, 2020:

Thank you for commenting, Liz. The dessert was easy to make and it was delicious with a cup of warm tea. Perfect for an afternoon snack.

Liz Westwood from UK on June 29, 2020:

This sounds like a lovely sweet treat. Your pictorial step by step guide is very useful.

Liza (author) from USA on June 27, 2020:

I remember you've mentioned how you like condensed milk in the baked goods, Linda. I agree it is a very interesting cake, and I think you would enjoy this cake very much. Thank you for commenting. Have a nice weekend!

Linda Crampton from British Columbia, Canada on June 27, 2020:

This looks like a very interesting cake. The texture is lovely! I like the taste of baked products and desserts containing condensed milk, so I'm sure I'd enjoy your honeycomb cake.

Liza (author) from USA on June 27, 2020:

You're welcome, Peggy. My mother is my mentor in the kitchen. A lot of recipes I shared were from watching and helping her cooking in the kitchen. This cake is unique because of the honeycomb form. Thank you for commenting :)

Peggy Woods from Houston, Texas on June 27, 2020:

Like you, I also have fond memories of cooking with my mother. Thanks for sharing this honeycomb cake recipe with us. It really does have the appearance of a honeycomb when sliced!

Liza (author) from USA on June 27, 2020:

Thank you, Penny! As I haven't made the cake for a while so, it was very enjoyable eating it. Have a great weekend!

Penny Leigh Sebring from Fort Collins on June 27, 2020:

That looks delectable!

Liza (author) from USA on June 27, 2020:

Condensed milk is a quite popular ingredient in the traditional and modern sweet dessert in Malaysia. I was thinking about this cake last week after talking with my mother over the phone. So, I had to make it. Thank you for commenting, Sp Greaney. Hopefully, you will try making it!

Sp Greaney from Ireland on June 27, 2020:

I've never used condensed milk in a recipe. I want to try though. This looks delicious.