Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make the honeycomb candy on a dry day, as humidity can make it sticky and affect its crispness

You can make the cake layers and cheesecake layer a day ahead to spread out the work

When making honeycomb candy, use a much larger pot than you think you need—the mixture will expand dramatically when you add the baking soda

For clean slices, dip a sharp knife in hot water and wipe dry between each cut

The honeycomb pieces on top of the cake will begin to soften over time due to moisture from the frosting, so add them just before serving for maximum crunch

Take care when assembling the cake as the cheesecake layer is more delicate than the cake layers

For extra honey flavor, use a high-quality, flavorful honey like orange blossom or clover

Freeze the cake layers for 30 minutes before assembling to make them easier to handle and frost

If you're short on time, you can use store-bought honeycomb candy instead of making your own

Store the assembled cake in the refrigerator, but for best flavor and texture, bring to room temperature for about 30 minutes before serving

Honeycomb Cheesecake Cake

Name: Honeycomb Cheesecake Cake
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 6 h
Yield: 12-14 servings
Cuisine: British
Ingredients: For the Vanilla Honey Cake Layers:; 2 1/2 cups (310g) all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (170g) unsalted butter, softened; 1 1/2 cups (300g) granulated sugar; 1/3 cup (113g) honey, good quality; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup (240ml) buttermilk, room temperature; For the Honeycomb Cheesecake Layer:; 24 oz (680g) cream cheese, softened; 3/4 cup (150g) granulated sugar; 1/4 cup (85g) honey; 3 large eggs, room temperature; 1/4 cup (60ml) heavy cream; 1 tablespoon vanilla extract; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1 cup (120g) honeycomb candy, roughly chopped (store-bought or homemade); For the Honeycomb Candy:; 1 1/2 cups (300g) granulated sugar; 1/4 cup (85g) honey; 1/3 cup (80ml) water; 1 tablespoon light corn syrup; 2 tablespoons baking soda, sifted; For the Honey Cream Cheese Frosting:; 12 oz (340g) cream cheese, softened; 1/2 cup (113g) unsalted butter, softened

This spectacular Honeycomb Cheesecake Cake combines three irresistible dessert elements into one showstopping creation. A moist honey-infused vanilla sponge cake forms the foundation, topped with a silky smooth honeycomb-studded cheesecake layer that's beautifully complemented by a golden caramelized honeycomb topping. The cake is finished with a luscious honey cream cheese frosting and decorated with honeycomb candy pieces for a stunning visual impact. Each slice delivers a harmony of textures and flavors—soft cake, creamy cheesecake, and crunchy honeycomb pieces—along with the delicate sweetness of honey throughout. Perfect for special occasions when you want to impress guests with a dessert that's as beautiful as it is delicious, this elegant creation balances sophisticated flavor with playful nostalgic elements of honeycomb candy.

Prep Time

Cook Time

1H15 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Vanilla Honey Cake Layers:

2 1/2 cups (310g) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, softened

1 1/2 cups (300g) granulated sugar

1/3 cup (113g) honey, good quality

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup (240ml) buttermilk, room temperature

For the Honeycomb Cheesecake Layer:

24 oz (680g) cream cheese, softened

3/4 cup (150g) granulated sugar

1/4 cup (85g) honey

3 large eggs, room temperature

1/4 cup (60ml) heavy cream

1 tablespoon vanilla extract

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup (120g) honeycomb candy, roughly chopped (store-bought or homemade)

For the Honeycomb Candy:

1 1/2 cups (300g) granulated sugar

1/4 cup (85g) honey

1/3 cup (80ml) water

1 tablespoon light corn syrup

2 tablespoons baking soda, sifted

For the Honey Cream Cheese Frosting:

12 oz (340g) cream cheese, softened

1/2 cup (113g) unsalted butter, softened

3 tablespoons honey

1 teaspoon vanilla extract

3 cups (360g) powdered sugar, sifted

Pinch of salt

For Decoration:

Extra honeycomb candy pieces

2 tablespoons honey, for drizzling

Fresh berries (optional)

Edible flowers (optional)

Instructions

Prepare the cake pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Also prepare a 9-inch springform pan for the cheesecake layer by greasing and lining the bottom with parchment.

Make the vanilla honey cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl using an electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, about 3-4 minutes.

Beat in honey until well incorporated, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition.

Divide batter evenly between the two prepared cake pans, smoothing the tops with a spatula.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.

Make the honeycomb cheesecake layer: Reduce oven temperature to 325°F (165°C). Place a large baking dish filled with water on the bottom rack of the oven (to create moisture during baking).

In a large mixing bowl using an electric mixer, beat cream cheese until completely smooth and free of lumps, about 3-4 minutes.

Add sugar and honey, and beat for another 2 minutes until well incorporated and smooth.

Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Beat in heavy cream, vanilla extract, cornstarch, and salt until smooth.

Gently fold in 3/4 cup of the chopped honeycomb candy pieces, reserving the rest for the top.

Pour the cheesecake batter into the prepared springform pan. Sprinkle the remaining honeycomb pieces on top.

Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour.

Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.

Make the honeycomb candy: Line a baking sheet with parchment paper and grease the paper lightly with cooking spray.

In a large heavy-bottomed saucepan (the mixture will expand significantly), combine sugar, honey, water, and corn syrup. Stir gently to combine, but avoid getting sugar crystals on the sides of the pan.

Place over medium-high heat and attach a candy thermometer to the side of the pan. Do not stir once the mixture begins to boil.

Cook until the mixture reaches 300°F (150°C) or hard crack stage. The syrup will be a deep amber color.

Remove from heat and working quickly, add the sifted baking soda and whisk vigorously but briefly (about 5 seconds). The mixture will foam up dramatically.

Immediately pour onto the prepared baking sheet without scraping the saucepan. Do not spread or touch the mixture; let it set naturally.

Allow to cool completely until hardened, about 30-45 minutes. Once set, break into pieces of various sizes for decorating the cake. Store extra pieces in an airtight container.

Make the honey cream cheese frosting: In a large mixing bowl using an electric mixer, beat cream cheese and butter until smooth and creamy, about 2 minutes.

Add honey and vanilla extract, and beat until well combined.

Gradually add powdered sugar and salt, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 2-3 minutes.

Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.

Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer.

Place the second cake layer on top of the cheesecake layer.

Frost the top and sides of the cake with the remaining honey cream cheese frosting.

Decorate the top of the cake with honeycomb candy pieces, arranging them in an attractive pattern. Drizzle with honey just before serving.

If desired, add fresh berries or edible flowers for additional decoration.

Refrigerate the cake until ready to serve. For best flavor and texture, remove from refrigerator about 30 minutes before serving.

Honeycomb Cheesecake Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Honeycomb Cheesecake Cake

Ingredients

Instructions