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Honeycomb Mousse Cake | Honey Cake Recipe | Beehive Cake

Honeycomb Mousse Cake | Honey Cake Recipe | Beehive Cake

4.5 Stars (24 Voters)
This honeycomb cake is one of the most beautiful cakes I've ever made. Even if are not a honey cake lover, you will love this cake. This beehive cake is made of 3 unique layers, and 2 decoration items that make this cake even more amazing. This cake is not only beautiful, but also super delicious.


honeycomb cake

The Honeycomb Mousse Cake is a decadent dessert masterpiece that captures the essence of nature's golden nectar in every delicious bite. This exquisite creation consists of multiple layers of pure bliss, starting with a base of Pecan-Honey financier, which adds a nutty richness to the dessert. At its heart lies a velvety Mascarpone Mousse, light and airy yet luxuriously creamy, perfectly complementing the sweetness of the honey. The delicate Honey Jelly drapes the mousse, infusing each forkful with a gentle, floral sweetness. Topping off this masterpiece are the Almond-Honey Florentines, adding a delightful crunch, and the whimsical marzipan bees, which not only make it visually stunning but also contribute a subtle almond flavor. The Honeycomb Mousse Cake is a harmonious symphony of textures and flavors, a true celebration of honey's exquisite allure.


honeycomb cake recipe

This beautiful cake is made of 5 essential parts:

  • Pecan-Honey Financier: The foundation of the Beehive Cake is the Pecan-Honey financier. This component adds a nutty richness to the dessert, with the flavors of pecans, honey, cinnamon and cloves coming together to create a delectable base that provides both structure and depth to the cake.
  • Mascarpone Mousse: At the heart of the Beehive Cake lies the luscious Mascarpone Mousse. Light, creamy, and velvety, this mousse is a harmonious contrast to the pecan-honey financier. Its luxurious texture and slightly tangy flavor balance the sweetness of the honey and other components, resulting in a truly indulgent filling.
  • Honey Jelly: To infuse the cake with a distinctive honey flavor and a glossy, jewel-like finish, Honey Jelly is generously spread over the Mascarpone Mousse. This layer adds a delightful floral sweetness and contributes to the cake's overall visual appeal.
  • Almond-Honey Florentines (optional): The Almond-Honey Florentines are a crunchy, almond-studded topping that not only provides a satisfying textural contrast but also enhances the cake's flavor profile. These delicate, thin cookies add depth and dimension, making each bite a delightful journey of textures.
  • Marzipan Bees: The final touch of whimsy and artistry comes from the Marzipan Bees. These intricately crafted marzipan figurines not only make the cake visually stunning but also contribute a subtle almond flavor. They bring the theme of the beehive to life, creating a charming and memorable cake decoration.


beehive pattern cake

Cake decorations are an art form, allowing bakers to transform their creations into stunning visual delights. One unique and visually striking decoration technique is crafting a cake with a beehive pattern. To achieve this impressive design, you'll need a few key steps. Start by placing bubble wrap on your work surface with the bubbles facing up. Then, spread a few tablespoons of mousse onto the bubble wrap to ensure that it fills all the spaces between the bubbles. Next, pour the remaining mousse into the mold on top of the cake base, smoothing it out evenly. Now, gently turn the bubble wrap over the mousse so that the bubbles are facing the cake. Lightly press the bubble wrap onto the mousse, ensuring it adheres well, and transfer the cake to the freezer for at least 5 hours or until the cake is frozen solid.


Almond Florentines

Florentines, often referred to as Almond Florentines or Florentine cookies, are a delicate and thin pastry made primarily from sliced almonds, sugar, butter, and cream. These cookies originate from Italy and are named after the city of Florence. To make Florentines, the ingredients are typically combined and then spooned or piped onto a baking sheet. The mixture spreads out as it bakes, forming thin, lacy rounds with a crisp texture. Some variations may include additional ingredients like candied fruits, orange zest, or chocolate drizzles to enhance the flavor and appearance. The finished Florentines are known for their sweet, nutty, and caramelized taste, making them a popular choice for both snacking and dessert platters. They are often enjoyed during the holiday season and are a delightful treat for those who appreciate nutty, crunchy sweets.


beehive cake

Storing a Honeycomb Cake or a cake with similar components like mousse and jelly requires care to maintain its freshness and texture. Here are some steps to store it properly:

  1. Refrigeration: The majority of Honeycomb Cakes have a mousse component, which makes it important to store them in the refrigerator. Cover the cake with a cake dome or plastic wrap to prevent it from absorbing any odors or moisture from the refrigerator.
  2. Freezing (if needed): If you need to store the cake for an extended period, you can freeze it. Place the cake in the freezer, but make sure it's well-covered to prevent freezer burn. You can use plastic wrap, followed by aluminum foil or an airtight container. Label and date the package for easy identification.
  3. Don't decorate ahead of time: when making the cake for later use, freeze/refrigerate the cake without the Florentines and the bees. They are at their best at the they of the preparation. Decorate just before serving.
  4. Individual slices: If you've already cut the cake and want to store individual slices, wrap each slice separately in plastic wrap and then place them in an airtight container or a zip-top plastic bag.
  5. Best consumed within: Cakes with mousse and jelly layers are best consumed within a few days to a week for optimal freshness and flavor. The exact storage time may vary depending on the specific recipe and ingredients used, so always check for any instructions provided with the recipe.


honey cake

Yes, you can prepare a Honeycomb Cake or similar complex cakes ahead of time, but it's essential to consider a few factors to ensure it remains fresh and retains its quality:

  1. Plan Accordingly: Consider when you need the cake and work backward from that date. Complex cakes like Honeycomb Cakes often have multiple components, each with its preparation and assembly time.
  2. Storage: As mentioned earlier, you can store such cakes in the refrigerator for a few days to a week, depending on the specific recipe. If you need to store it for longer, freezing is an option, but proper wrapping is crucial to prevent freezer burn.
  3. Quality Control: If you're preparing the cake ahead of time, taste a small portion to ensure it hasn't deteriorated in flavor or texture during storage. This allows you to make any necessary adjustments before serving.
  4. Decorations: Keep in mind that intricate decorations like marzipan bees or delicate garnishes should ideally be added closer to the time of serving to prevent them from wilting, melting, or losing their visual appeal.
  5. Refrigeration or Freezing: If you plan to refrigerate or freeze the cake, ensure you wrap it well to prevent moisture and odors from affecting the flavor. Use airtight containers or multiple layers of plastic wrap and aluminum foil.
2 Hours
1 Day

Pecan-Honey financier:

  • 140g Butter
  • 170g Powdered sugar
  • 80g Flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Cinnamon
  • 1/3 teaspoon Cloves
  • 120g Ground pecans
  • Pinch salt
  • 5 egg whites
  • 40 grams Honey

Mascarpone Mouse:

  • 3 teaspoons (11g) Gelatin
  • 5 egg yolks
  • 80g Sugar
  • 40ml Water
  • 40g Honey
  • 2 cups (450g) Mascarpone, room temperature
  • 1 teaspoon Vanilla bean paste
  • 450ml Heavy cream

Honey Jelly:

  • 2 teaspoons (7g) Gelatin + 40ml
  • 3/4 cup (180ml) Water
  • 35g Sugar
  • 100g Honey

Almond-honey Florentines:

  • 50g Butter
  • 40ml heavy cream
  • 65g sugar
  • 35g Honey
  • 50g sliced almonds
  • Pinch salt

For the bees:

  • Marzipan
  • 10g Melted chocolate


  1. Make the pecan honey financier: Heat the oven to 180C (350F). line a 9-inch (23cm) round baking pan with parchment paper and set aside.
  2. In a small pot, melt the butter on a low flame. After it has completely melted, increase the flame, and cook while lightly bubbling, until the butter acquires a golden-brown color and emits a nutty aroma. Pass through a sieve to filter the small lumps. Allow to cool.
  3. Sift the powdered sugar with flour, baking powder, cinnamon and cloves into a large bowl. Add the ground pecans, pinch of salt and mix.
  4. In the large bowl, lightly whip the egg whites together with the honey for about a minute, just until a light foamy. Gradually add the dry ingredients to the whipped egg whites and fold just until combined.
  5. Pour in the brown butter that has cooled in a thin stream while folding just until a smooth mixture is obtained.
  6. Pour the batter into prepared pan. Bake for about 18 minutes, until the cake gets a nice golden-brown color. Allow to cool well before you continue with the preparation.
  7. For the mascarpone mousse: Wash and dry the bubble wrap, place our baking pan on top, mark the diameter of the pan on the plastic, and cut into a circle exactly the size of the pan. Set aside.
  8. Sprinkle the gelatin in a bowl with 3-4 tablespoons of water, mix lightly and let sit for 5-10 minutes to absorb the liquid.
  9. In a large bowl, start beating the egg yolks on high speed. At the same time, cook sugar, water and honey in a small pot. Bring to a boil and cook while bubbling for about another 6 minutes, until you get a very thick syrup that bubbles strongly for a few seconds even after you remove the pot from the heat. For those who have a thermometer 118cC/244F degrees, for those who don't and want to be sure that the syrup is ready, can also drip a drop of the syrup into a glass of cold water, and watch the syrup quickly settle into a soft ball.
  10. Immediately pour the hot sugar syrup in a thin stream while whipping at low speed, at the end of the addition, increase the mixer back to high speed and whip well for about 5 minutes or until the whipping becomes very light and puffy and is no longer warm to the touch.
  11. Dissolve the soaked gelatin for 15 seconds in the microwave and mix with a spoon to a smooth mixture without lumps. Pour the gelatin into the egg yolks while stirring lightly to incorporate.
  12. Add the mascarpone and vanilla bean paste to the bowl of egg yolks. Whisk well until smooth. To finish, whip the cream into soft peaks and fold into the cream to obtain a smooth mousse.
  13. Line the sides of the pan/cake ring with a cake collar or parchment paper and the financier at the bottom.
  14. Create the beehive pattern: Place the bubble wrap on the work surface with the bubbles facing up, spread a few tablespoons of mousse on it so that the mousse fills all the spaces between the bubbles. Pour the rest of the mousse into the mold on top of the cake base and smooth it.
  15. Gently turn the bubble wrap over the mousse with the bubbles facing the cake. Lightly press, and transfer the cake to the freezer for at least good 5 hours or until the cake is frozen.
  16. After the mousse has set, very gently peel the plastic sheet from the frozen cake. Keep the cake in the freezer until the jelly layer is poured.
  17. Make the Honey Jelly: Sprinkle the gelatin in a bowl with 2-3 tablespoons of water, mix lightly and let sit for 5-10 minutes to absorb the liquid.
  18. In a small saucepan, cook the sugar until a very light caramel is obtained. At the same time, in a separate pan, bring the water together with the honey to a boil. As soon as the caramel reaches the desired color, pour the mixture of water and honey into the sugar while continuously stirring to a liquid with a honey shade.
  19. Remove from heat and place bloomed gelatin into the mixture. Mix until dissolved.
  20. Cool the jelly well to room temperature so that it is not hot to the touch at all. Pour the jelly very slowly on top of the mascarpone mousse, a little at a time so that it fills all the holes with honey liquid and creates a beehive look (Be very careful to pour really slowly and gradually, otherwise small pieces of the honeycomb will break off from the mousse and cloud the jelly).
  21. Transfer to the refrigerator so that the jelly will set, and the frozen cake will slowly thaw.
  22. For the almond-honey Florentines: Heat an oven to 170C (340F) and line a baking tray with parchment paper or silicone mat.
  23. In a small pot, cook together butter, whipping cream, sugar and honey, cook until the mixture comes to a boil. Continue to cook while bubbling, until the mixture gets a light golden color.
  24. Stir in the sliced almonds. Immediately transfer the mixture to the pan, place baking paper on top, and using a rolling pin, roll the mixture thinly as possible.
  25. Remove the baking paper very gently, and bake for about 7-10 minutes, until the whole leaf gets a beautiful caramel-brown color. (The exact baking time depends on the duration of the initial cooking of the mixture, so you should wait by the oven until the Florentine reaches the desired color).
  26. Remove from the oven, let the mixture sit for a few minutes to set, and while it is still warm and slightly soft, cut it with a sharp knife into squares of about 4.5 cm.
  27. Keep the squares in a single layer in a sealed box on baking paper until ready to decorate.
  28. Make the bees: take a small portion of the marzipan and shape it into small rolls. Using melted dark chocolate create black stripes and eyes on each roll. Stick 2 sliced almonds on the sides of each roll to form wings.
  29. Decorate the cake: Close to the time of serving, unmold the cake, decorate the cake with bees, and attach the Florentine squares around the cake as shown in the video.
  30. Serve and enjoy!


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