YT Recipe

THE BEST VIETNAMESE HONEYCOMB CAKE RECIPE FT. NIKKIE(BOPHA THI SON)

THE BEST VIETNAMESE HONEYCOMB CAKE RECIPE FT. NIKKIE(BOPHA THI SON) is a medium Vietnamese recipe that serves 12. 260 calories per serving. Recipe by Sarah Pham on YouTube.

Prep: 35 min | Cook: 1 hr 20 min | Total: 2 hrs 10 min

Cost: $13.35 total, $1.11 per serving

Ingredients

  • 12 pieces Eggs (large or medium, room temperature)
  • 1 can (≈400 ml) Coconut Milk (full‑fat canned coconut milk, shake well before opening)
  • 2 cups Granulated Sugar (white granulated sugar)
  • 14 ounces Tapioca Starch (also called tapioca flour, whole 14‑oz bag)
  • 2 teaspoons Baking Powder (double‑acting)
  • 4 teaspoons Pandan Extract (concentrated, very sticky; handle with gloves to avoid staining skin)
  • 1 drop Green Food Coloring (optional, gel food coloring for brighter hue)
  • 1 spray Cooking Spray (non‑stick spray; can substitute melted butter or oil)

Instructions

  1. Preheat Oven and Pan

    Set the oven to 350°F (177°C) and place the empty bundt pan inside to preheat for about 15 minutes.

    Time: PT15M

    Temperature: 350°F

  2. Whisk Eggs and Coconut Milk

    In a large mixing bowl, crack 6 eggs, add half of the canned coconut milk, and whisk vigorously until the mixture is smooth and slightly frothy.

    Time: PT5M

  3. Add Pandan Extract

    Stir in 2 teaspoons of pandan extract (wear gloves to avoid staining) and whisk briefly to combine.

    Time: PT1M

  4. Combine Dry Ingredients

    In a second bowl, whisk together 1 cup sugar, 7 oz (half bag) tapioca starch, 1 teaspoon baking powder, and a drop of green food coloring if desired.

    Time: PT3M

  5. Mix Wet and Dry Mixtures

    Pour the wet egg‑coconut mixture into the dry bowl and whisk until the batter is smooth, thick, and free of lumps.

    Time: PT4M

  6. Strain (Optional)

    Pass the batter through a fine mesh strainer into a clean bowl to ensure a perfectly smooth texture.

    Time: PT2M

  7. Grease the Pan

    Remove the hot pan from the oven (use mitts) and spray generously with cooking spray or brush with melted butter.

    Time: PT1M

  8. Fill the Pan

    Pour the batter into the greased bundt pan, tapping the pan lightly on the counter to release air bubbles.

    Time: PT1M

  9. Bake

    Bake for exactly 40 minutes. The cake should turn a light golden‑green and spring back when gently pressed.

    Time: PT40M

    Temperature: 350°F

  10. Cool and Unmold

    Turn off the oven, leave the door ajar, and let the cake rest in the pan for 10 minutes. Then invert onto a cooling rack and let cool completely.

    Time: PT10M

  11. Repeat for Second Cake

    While the first cake cools, repeat steps 1‑10 with the remaining batter to bake the second honeycomb cake.

    Time: PT1H15M

Nutrition Facts

Calories
260
Protein
4 g
Carbohydrates
35 g
Fat
12 g
Fiber
1 g

Dietary info: Vegetarian, Gluten‑Free (if using gluten‑free baking powder), Dairy‑Free

Allergens: Eggs, Coconut, Potential gluten from baking powder

Last updated: April 19, 2026

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THE BEST VIETNAMESE HONEYCOMB CAKE RECIPE FT. NIKKIE(BOPHA THI SON)

Recipe by Sarah Pham

A light, airy Vietnamese honeycomb cake made with coconut milk, pandan extract, and tapioca starch. Baked in a bundt pan, this pastel‑green sponge is subtly sweet and perfect for tea time or celebrations.

MediumVietnameseServes 12

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
41m
Prep
1h 56m
Cook
19m
Cleanup
2h 56m
Total

Cost Breakdown

$13.35
Total cost
$1.11
Per serving

Critical Success Points

  • • Preheat the oven and bundt pan to ensure even rise.
  • • Whisk eggs and coconut milk until completely smooth.
  • • Combine wet and dry mixtures without leaving lumps.
  • • Bake for exactly 40 minutes – no more, no less.
  • • Cool in pan briefly before unmolding to prevent breakage.

Safety Warnings

  • • The oven and preheated pan become extremely hot – use oven mitts.
  • • Pandan extract can stain skin and clothing; wear gloves when handling.
  • • Do not over‑bake; the cake can become dry and hard.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Vietnamese honeycomb cake (Bánh Bò) in Vietnamese cuisine?

A

Bánh Bò, also called honeycomb cake, is a traditional Vietnamese sponge cake often served at festivals, family gatherings, and as a tea‑time treat. Its airy, honeycomb‑like interior symbolizes lightness and prosperity, and the cake is commonly flavored with pandan or coconut to reflect tropical ingredients.

cultural
Q

What are the traditional regional variations of Bánh Bò in Vietnam?

A

In the north, Bánh Bò is usually flavored with pandan and coconut milk, while the south often adds a hint of rice flour for extra chewiness. Some regions also incorporate a layer of sweetened mung bean paste or drizzle caramel sauce on top.

cultural
Q

How is Bánh Bò traditionally served in Vietnamese culture?

A

It is typically sliced into wedges and served at room temperature alongside Vietnamese coffee or tea. In many households, it is presented on a decorative platter and sometimes topped with toasted coconut flakes or a dusting of powdered sugar.

cultural
Q

During which Vietnamese celebrations is honeycomb cake (Bánh Bò) commonly prepared?

A

Bánh Bò is popular during Tet (Lunar New Year), weddings, birthdays, and other festive occasions because its light texture and sweet flavor are considered auspicious and pleasing to guests.

cultural
Q

What makes Bánh Bò special compared to other Vietnamese desserts?

A

Its unique honeycomb interior created by steam‑generated bubbles, combined with the fragrant pandan‑coconut flavor, sets it apart from denser rice‑flour cakes and gives it a delicate, melt‑in‑the‑mouth quality.

cultural
Q

What authentic ingredients are essential for traditional Vietnamese honeycomb cake?

A

Traditional Bánh Bò relies on coconut milk, pandan extract or fresh pandan leaves, tapioca starch (or rice flour), sugar, eggs, and a small amount of baking powder. Substitutes like almond milk or vanilla extract change the authentic flavor profile.

cultural
Q

What other Vietnamese dishes pair well with Bánh Bò?

A

Bánh Bò pairs nicely with Vietnamese iced coffee (cà phê sữa đá), fresh fruit salads, or a side of sweetened condensed milk for dipping. It also complements savory dishes like bánh mì or spring rolls as a contrasting sweet bite.

cultural
Q

What are the most common mistakes to avoid when making Vietnamese honeycomb cake at home?

A

Common errors include under‑mixing the batter (leaving lumps), not preheating the pan (resulting in a dense cake), and baking for too long (causing a dry, cracked surface). Follow the exact 40‑minute bake time and ensure the batter is smooth before pouring.

technical
Q

Why does this recipe use tapioca starch instead of regular wheat flour?

A

Tapioca starch gives the cake its characteristic light, chewy texture and contributes to the honeycomb holes. Wheat flour would make the cake heavier and less airy, altering the traditional mouthfeel of Bánh Bò.

technical
Q

Can I make Vietnamese honeycomb cake ahead of time and how should I store it?

A

Yes, the cake can be baked a day ahead. Store it in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 4 days. For longer storage, wrap slices tightly and freeze for up to one month.

technical
Q

What does the YouTube channel Sarah Pham specialize in?

A

The YouTube channel Sarah Pham focuses on Asian home cooking, especially Vietnamese and Southeast Asian desserts and comfort foods, offering step‑by‑step tutorials with clear visuals and cultural background.

channel
More like this:Vietnamese RecipesDessert RecipesMore by Sarah Pham

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