Recipe: Honeycomb Cake

Posted by joseph on Feb 8th 2020

Recipe: Honeycomb Cake

In an inspired recipe, Martha Stewart's Adrienne Blumthal has created a cake for the ages. This honey-infused cake looks like a honeycomb. Know how? Bubble wrap. Brilliant, no? I've taken their recipe and updated it using our raw honey from Patagonia because, well, why not? 



  • 2 cups unsalted butter, room temperature
  • 4 cups sifted all purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 10 large eggs, room temperature
  • 3 teaspoons vanilla (I prefer vanilla bean paste)
  • 1½ cups sugar
  • 1 cup Raw Rainforest Honey or Raw Ulmo Honey



  • Heat oven to 325 degrees with rack in center. Butter two 8-by-8-by-2-inch baking pans. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
  • In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
  • Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
  • Add flour mixture in 3 batches, beating just to combine after each addition. Half batter between the pans. 
  • Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cakes out and place on the wire rack, right side up, to cool completely.
  • For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute.
  • Once the cakes have cooled, place one cake layer on a cake plate and spread about one cup of frosting on top. Top with the second cake layer. Spread top and sides of cake with remaining frosting; aim to get the frosting as smooth and as even as possible and be sure that the layer of frosting is 1/4-inch thick.
  • To create the honeycomb effect: Spray bubble side of each sheet of bubble wrap with non-stick cooking spray. Firmly press the bubble wrap into the frosting on the top and then sides of the cake.
  • Once the cake is fully covered with bubble wrap, transfer to the refrigerator for about 30 minutes so frosting will firm up.
  • Gently remove the bubble wrap from the top and then the sides of the cake. Garnish around the cake with fresh herbs and/or flowers. This cake can be made up to a day ahead, covered with a cake dome and refrigerated. Remove your cake from the refrigerator about an hour before serving to allow it to come to room temperature. 

Recipe: Adrienne Blumthal, Photo:Steven Karl Metzer