Honeycomb Cake (with cocoa sponge, cream cheese, and bee decoration)
Some time ago, I made this cake inspired by the cartoons featuring the Beehive, for my son's 2nd birthday. I loved the idea of shaping the cake like a bee and using colored coconut for a fun look. It's not complicated, but it does require some attention during assembly and decoration. If you have the patience to work a little with melted chocolate, it turns out quite impressive.
Quick Info
Total time: 2 hours
Preparation time: approx. 40 minutes
Baking time: 20-30 minutes
Servings: 10-12
Difficulty: medium
Occasion: birthday cake, kids
Ingredients
Sponge:
5 eggs
4 tablespoons flour
5 tablespoons sugar
5 tablespoons oil
1 tablespoon cocoa powder
1 packet baking powder
grated lemon zest
rum extract
vanilla extract
Cream:
500 g sweet cheese (I used Dr. Oetker, or a creamy one)
200 g soft butter (82% fat)
200 g powdered vanilla sugar
150 g whipped cream
Syrup:
200 g sugar
200 ml water
rum extract
Decoration:
150 g whipped cream
coconut (for covering)
yellow food coloring (Wilton or another brand)
dark chocolate balls
white and dark chocolate (for antennas, head, and wings)
Instructions
1. Sponge:
Separate the egg whites from the yolks. Whip the egg whites until stiff, gradually adding the sugar until the mixture becomes glossy. In a separate bowl, beat the yolks with the oil until well combined. Pour the yolk mixture over the whipped egg whites and gently fold in with a spatula.
Add the flour mixed with baking powder and cocoa powder. Fold them in with the spatula using wide bottom-up motions. Finally, add the lemon zest, rum extract, and vanilla extract. Pour the mixture into a round cake pan with a removable bottom (24 cm diameter), lined with parchment paper.
Bake in a preheated oven at 180°C for 20-30 minutes, checking with a toothpick. Remove the sponge from the pan and let it cool completely on a wire rack.
2. Cream:
Mix the soft butter with the powdered sugar until creamy. Add the sweet cheese and continue mixing with the mixer until well combined. Finally, gently fold in the whipped cream, just enough to maintain the airy texture.
3. Syrup:
Place the sugar in a small saucepan and let it caramelize without stirring. When it turns a golden brown, carefully add the water (watch out for steam). Let it simmer until all the caramel dissolves. Remove from heat, let it cool slightly, and add the rum extract.
4. Colored Coconut:
In a bowl, place a few tablespoons of coconut. Dissolve the yellow food coloring in 2 teaspoons of water, mix well with the coconut, and spread it on a piece of parchment paper to dry.
5. Assembly:
Cut the cooled sponge into 3 horizontal discs. Soak each disc with the caramel syrup using a brush or spoon.
Place the first disc on a platter, cover with an even layer of cream. Add the second disc, soak it, and add cream again. The last disc should be placed to create a slightly rounded shape (for the bee's body) – if it doesn't "rise" enough, you can round it slightly with a knife and add cream on top, shaping it into a dome.
Cover the entire cake with whipped cream, then coat it with the colored coconut. Press the coconut lightly to ensure it sticks well.
6. Decoration:
Use dark chocolate balls to create stripes on the back of the bee.
The antennas are made from melted dark chocolate, carefully poured (using a piping bag or spoon) into curved lines on parchment paper. Let them set, then attach them to the cake.
Bee head: melt white chocolate and pour it onto a piece of parchment paper, shaping a circle. Once cooled and hardened, attach it to the body at the end of the cake. Outline the head with a little melted dark chocolate.
Wings: shape two oval forms from melted white chocolate on parchment paper, let them set, and attach them to the cake.
Why I make this recipe often
The cake always turns out fluffy and light, the cream cheese is not heavy and doesn't become watery, and the colored coconut decoration is simple yet looks great for children's birthdays. It can be prepared a day in advance, and the components hold up well in the fridge without losing their texture.
Tips and Variations
Tips
Use creamy sweet cheese, not crumbly cottage cheese, for a smooth cream.
Let the caramel for the syrup cool well before using it for soaking.
Don’t add too much syrup, as the sponge may become soggy and difficult to assemble.
If the whipped cream is too soft, chill it slightly before covering the cake.
Substitutions
You can use food coloring in another form or brand if you don't have Wilton.
Instead of chocolate balls, raisins can be used if you have them on hand.
If you can't find packaged sweet cheese, mascarpone can be used, but the taste will be slightly different.
Variations
You can flavor the cream with a little lemon or lime zest for a fresher taste.
The sponge can also be made without cocoa if you want a lighter appearance.
For different decorations (butterflies, flowers), adapt the shape and colors of the coconut.
Serving Ideas
The cake can be sliced and arranged on a platter with fresh fruit alongside.
For children's parties, decorate each slice with a chocolate ball and a little extra colored coconut.
Frequently Asked Questions
1. Can I use another type of cheese for the cream?
Yes, but the texture will be different. You need a creamy sweet cheese, not too watery or hard.
2. If I don't have a removable ring for the sponge, can I use a regular pan?
Yes, you can use a regular round pan (about 24 cm), but it's easier to remove the whole sponge from a pan with a ring.
3. Can I freeze the cake?
I do not recommend it, as the cream cheese and whipped cream do not freeze well and become watery when thawed.
4. Does the colored coconut stain?
No, if you use food coloring; however, if it doesn't dry well, it may color the whipped cream around the decoration.
5. Can I use brown sugar for the syrup?
Yes, but the caramel will be darker and have a stronger flavor.
Nutritional Values
Estimate for one slice (out of 12):
approx. 370-400 kcal
fat: 22-25g
carbohydrates: 32-36g
protein: 6-8g
Values depend on the type of cheese, butter, and how much whipped cream or sugar you actually use.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. The sponge remains fluffy, and the cream cheese does not run. Reheating is not recommended. The chocolate and coconut decoration holds up well, but it’s best not to leave it uncovered to avoid absorbing odors from the fridge.
Some time ago, I made this cake inspired by the cartoons featuring the Beehive, for my son's 2nd birthday. I loved the idea of shaping the cake like a bee and using colored coconut for a fun look. It's not complicated, but it does require some attention during assembly and decoration. If you have the patience to work a little with melted chocolate, it turns out quite impressive.
Quick Info
Total time: 2 hours
Preparation time: approx. 40 minutes
Baking time: 20-30 minutes
Servings: 10-12
Difficulty: medium
Occasion: birthday cake, kids
Ingredients
Sponge:
5 eggs
4 tablespoons flour
5 tablespoons sugar
5 tablespoons oil
1 tablespoon cocoa powder
1 packet baking powder
grated lemon zest
rum extract
vanilla extract
Cream:
500 g sweet cheese (I used Dr. Oetker, or a creamy one)
200 g soft butter (82% fat)
200 g powdered vanilla sugar
150 g whipped cream
Syrup:
200 g sugar
200 ml water
rum extract
Decoration:
150 g whipped cream
coconut (for covering)
yellow food coloring (Wilton or another brand)
dark chocolate balls
white and dark chocolate (for antennas, head, and wings)
Instructions
1. Sponge:
Separate the egg whites from the yolks. Whip the egg whites until stiff, gradually adding the sugar until the mixture becomes glossy. In a separate bowl, beat the yolks with the oil until well combined. Pour the yolk mixture over the whipped egg whites and gently fold in with a spatula.
Add the flour mixed with baking powder and cocoa powder. Fold them in with the spatula using wide bottom-up motions. Finally, add the lemon zest, rum extract, and vanilla extract. Pour the mixture into a round cake pan with a removable bottom (24 cm diameter), lined with parchment paper.
Bake in a preheated oven at 180°C for 20-30 minutes, checking with a toothpick. Remove the sponge from the pan and let it cool completely on a wire rack.
2. Cream:
Mix the soft butter with the powdered sugar until creamy. Add the sweet cheese and continue mixing with the mixer until well combined. Finally, gently fold in the whipped cream, just enough to maintain the airy texture.
3. Syrup:
Place the sugar in a small saucepan and let it caramelize without stirring. When it turns a golden brown, carefully add the water (watch out for steam). Let it simmer until all the caramel dissolves. Remove from heat, let it cool slightly, and add the rum extract.
4. Colored Coconut:
In a bowl, place a few tablespoons of coconut. Dissolve the yellow food coloring in 2 teaspoons of water, mix well with the coconut, and spread it on a piece of parchment paper to dry.
5. Assembly:
Cut the cooled sponge into 3 horizontal discs. Soak each disc with the caramel syrup using a brush or spoon.
Place the first disc on a platter, cover with an even layer of cream. Add the second disc, soak it, and add cream again. The last disc should be placed to create a slightly rounded shape (for the bee's body) – if it doesn't "rise" enough, you can round it slightly with a knife and add cream on top, shaping it into a dome.
Cover the entire cake with whipped cream, then coat it with the colored coconut. Press the coconut lightly to ensure it sticks well.
6. Decoration:
Use dark chocolate balls to create stripes on the back of the bee.
The antennas are made from melted dark chocolate, carefully poured (using a piping bag or spoon) into curved lines on parchment paper. Let them set, then attach them to the cake.
Bee head: melt white chocolate and pour it onto a piece of parchment paper, shaping a circle. Once cooled and hardened, attach it to the body at the end of the cake. Outline the head with a little melted dark chocolate.
Wings: shape two oval forms from melted white chocolate on parchment paper, let them set, and attach them to the cake.
Why I make this recipe often
The cake always turns out fluffy and light, the cream cheese is not heavy and doesn't become watery, and the colored coconut decoration is simple yet looks great for children's birthdays. It can be prepared a day in advance, and the components hold up well in the fridge without losing their texture.
Tips and Variations
Tips
Use creamy sweet cheese, not crumbly cottage cheese, for a smooth cream.
Let the caramel for the syrup cool well before using it for soaking.
Don’t add too much syrup, as the sponge may become soggy and difficult to assemble.
If the whipped cream is too soft, chill it slightly before covering the cake.
Substitutions
You can use food coloring in another form or brand if you don't have Wilton.
Instead of chocolate balls, raisins can be used if you have them on hand.
If you can't find packaged sweet cheese, mascarpone can be used, but the taste will be slightly different.
Variations
You can flavor the cream with a little lemon or lime zest for a fresher taste.
The sponge can also be made without cocoa if you want a lighter appearance.
For different decorations (butterflies, flowers), adapt the shape and colors of the coconut.
Serving Ideas
The cake can be sliced and arranged on a platter with fresh fruit alongside.
For children's parties, decorate each slice with a chocolate ball and a little extra colored coconut.
Frequently Asked Questions
1. Can I use another type of cheese for the cream?
Yes, but the texture will be different. You need a creamy sweet cheese, not too watery or hard.
2. If I don't have a removable ring for the sponge, can I use a regular pan?
Yes, you can use a regular round pan (about 24 cm), but it's easier to remove the whole sponge from a pan with a ring.
3. Can I freeze the cake?
I do not recommend it, as the cream cheese and whipped cream do not freeze well and become watery when thawed.
4. Does the colored coconut stain?
No, if you use food coloring; however, if it doesn't dry well, it may color the whipped cream around the decoration.
5. Can I use brown sugar for the syrup?
Yes, but the caramel will be darker and have a stronger flavor.
Nutritional Values
Estimate for one slice (out of 12):
approx. 370-400 kcal
fat: 22-25g
carbohydrates: 32-36g
protein: 6-8g
Values depend on the type of cheese, butter, and how much whipped cream or sugar you actually use.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 3 days. The sponge remains fluffy, and the cream cheese does not run. Reheating is not recommended. The chocolate and coconut decoration holds up well, but it’s best not to leave it uncovered to avoid absorbing odors from the fridge.