Foolproof Ube Honeycomb Cake

Name: Foolproof Ube Honeycomb Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 4 portions
Ingredients: 200 g tapioca starch; 10 g all-purpose flour (or rice flour or tapioca starch); 4 eggs; 120 g coconut milk (full-fat); 50 g whipping cream; 10 g melted butter (or melted coconut oil); 30 g lukewarm water; 3 g baking powder; 3 g instant yeast (or active dry yeast); ¼ tsp salt; ½ tbsp ube extract; ½ tsp vanilla extract

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Prep Time
1 hr 15 mins
Cook Time
1 hr 15 mins
Servings
4 portions
Course
Dessert, Snacks
Cuisine
Vietnamese

Foolproof Ube Honeycomb Cake

Gael Pickett

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Craving something delightfully chewy with the vibrant flavor of ube? This Ube Honeycomb Cake is a must-try! Sweet, easy to make, and boasting a bouncy honeycomb texture, it’s as fun to eat as it is delicious.

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Ingredients

Servings

I highly recommend using a kitchen scale to measure the ingredients.

200 g tapioca starch
10 g all-purpose flour (or rice flour or tapioca starch)
4 eggs (Size L: 2 oz or 55-60 g)
120 g coconut milk (full-fat)
50 g whipping cream (can be replaced with coconut milk)
10 g melted butter (or melted coconut oil) (about ⅔ tbsp)
30 g lukewarm water
3 g baking powder (⅔ tsp)
3 g instant yeast (or active dry yeast) (1 tsp)
¼ tsp salt
½ tbsp ube extract
½ tsp vanilla extract

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Instructions

Combine yeast with lukewarm water and 1 tablespoon of granulated sugar. Let it rest for about 15 minutes. The mixture should turn foamy and bubbly if the yeast is active.
In a food processor (or blender), combine tapioca starch, all-purpose flour, coconut milk, whipping cream, eggs, sugar, and salt. Blend until mostly smooth (small lumps are fine).
Strain the mixture through a mesh sieve for a smoother consistency. Add the ube and vanilla extracts, and mix well.
Mix in the activated yeast mixture, then cover the bowl and let it rest for about 1 hour at 86°F (30°C). If you’re in a cooler climate, keep the bowl near a heater or in the oven with the light on to maintain a warm environment.
After the batter has rested, mix in the melted butter. Take about 5 tablespoons of the batter and combine it with the baking powder. Pour this mixture back into the main batter, stir well, and strain the batter one final time.
Grease the baking pan thoroughly with oil or butter, then pour in the batter.
Preheat the oven to 355°F (180°C) for 20 minutes without the fan.Once the baking powder is added to the batter, bake the cake immediately at 355°F (180°C) for 15 minutes. Place the baking mould on the second-lowest rack of the oven. For the first 15 minutes, focus on the low heat. You could cover the cake with aluminum foil or turn off the top heat.After 30 minutes, remove the foil or turn the top heat back on if it was off. Lower the temperature to 265°F (130°C) and continue baking for another 30 minutes.To finish, increase the temperature to 355°F (180°C) and bake for an additional 10–15 minutes, or until the top turns golden brown.
Let the cake cool completely before removing it from the mould. It’s much easier to take out once it has fully cooled.

Notes

If you’re struggling to achieve the perfect texture, here are some optional tips to try (though I usually skip these and still get great results):
Preheat the baking pan for 3–5 minutes before pouring in the batter.
Opt for a bundt pan with a simple design—the central tube ensures more even heat distribution.
After baking, flip the cake upside down in the pan and let it cool for 15–20 minutes.