Honeycomb Cake

Honeycomb Cake

Necta & Hive presents, a honeycomb cake that every Queen Bee would be proud of! Easy to share with your friends, and even easier to bake! All you need is a 4-egg sponge mix (or use our recipe below) and a honeycomb pan.

The tear and share, pre-portioned honey cake comes out of the non-stick cast aluminum pan as a giant honeycomb, complete with baked-in buzzy bees for that extra touch!



  • 4 medium eggs
  • 300g flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 250g butter or margarine
  • 375g sugar (or replace with stevia or honey for a lower sugar option!)
  • 160ml semi-skimmed milk
  • Honey and vanilla extract for the glaze


  1. Preheat oven to 180 degrees Celcius.
  2. Grease the baking tin with your choice of oil, margarine for example.
  3. In a bowl, whisk the 4 eggs and in another bowl sieve the flour, baking powder and add the salt.
  4. Beat or use an electric mixer to beat the butter/margarine so that it is creamy and then add the sugar gradually, until you deem it light and fluffy.
  5. Add the egg and beat until it is all combined.
  6. Add the flour (reduce the speed if using a mixer) gradually and add the milk in between adding sections of the flour, folding the mixture in.
  7. Transfer to the sections of the pan.
  8. Bake for 35-40 minutes and then let it cool before transferring it onto a wire cooling rack by inverting the cake pan.
  9. Glaze with your choice of topping/icing. We recommend a honey glaze! Let it cool completely before serving it to your friends! Bee-utiful!