Honeycomb Crunchie Cake

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Chocolate Sponge, Crunchie Spread, Honey Buttercream Frosting & Crunchies.. the Perfect Honeycomb Crunchie Cake for all occasions!


So I made these delicious little Honeycomb Crunchie Cupcakes back in June, and they have been SO popular. Like, I underestimated how much people would like these! Something about the delicious and light chocolate cupcakes, with the honey buttercream frosting, and the Crunchies of course, make a DELICIOUS and dreamy cupcake. So, after the success of them, and that they’ve been pinned over 10,000 times on Pinterest, I made a cake version.

However, I wanted to elevate this Cake above the Cupcakes, so I used the Crunchie Spread you can now buy in supermarkets. I won’t lie, I had to buy several jars because I ‘tested’ the first to see if it was safe and all… and then the second was demolished soon after because its addictive and delicious. Imagine a cadburys version of Nutella, with crunchie bits. SO GOOD. So, I decided to have a delicious Chocolate Sponge (made with Light Brown Sugar to make it even more delicious) and then with the Honey Buttercream Frosting, and the Crunchie Spread.




I will admit, that the cake looked a little funky, and I blame using someone else’s oven. You might underestimate how much of a difference this can make, until you know your oven SO well, and suddenly a different oven makes it bake all weirdly. But anyway, it was yummy either way. I will admit, I feel like I didn’t put in enough Crunchie but I was limited to how many I had at the time of baking, and I feel like the Spread helped.

I used two 8″/20cm tins to make this, and they’re about 4 inches deep in size. The cake doesn’t rise that much, but I use these tins all the time as they’re so easy, and can fit bigger cakes in if need be! You can split the mixture between three tins like my Biscoff Cake for example, but I like this as a two layer. I hope you all adore this cake as much as me, and my Trusty Taste Testers did… ENJOY!



4.5 from 2 votes
Honeycomb Crunchie Cake!
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Chocolate Sponge, Crunchie Spread, Honey Buttercream Frosting & Crunchies.. the Perfect Honeycomb Crunchie Cake for all occasions!

Course: Cakes
Cuisine: Cake
Keyword: Crunchie
Servings: 14 Slices
Calories: 512 kcal
Author: Jane's Patisserie
For the Cake
  • 350 g Unsalted Butter/Stork
  • 350 g Light Brown Sugar
  • 7 Medium Eggs
  • 300 g Self Raising Flour
  • 1 tsp Baking Powder
  • 50 g Cocoa Powder
Honey Buttercream Frosting
  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 100 g Clear Honey
  • 1 Jar Crunchie Spread
  • 4 Crunchie Bars
For the Cake
  1. Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side.

  2. In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the Flour, Eggs, Baking Powder and the Cocoa Powder and beat again briefly till combined – try not to overbeat!

  3. Divide the mixture between the two tins and smooth it over – bake for 45-55 minutes until the cake springs back and the skewer should also come out clean. 

  4. If you listen to your cake, and it sounds like its bubbling/crackling it isn’t quite done… bake for another few minutes until its quiet! (I bake at a lower temperature as it keeps the cake more moist, and bakes flatter. Can take longer/shorter time depending on the oven so check after 40 minutes!)

  5. Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.

For the Frosting/Decoration
  1. In a stand mixer, beat the butter with an electric mixer (with a paddle attachment) until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. 

  2. Once in, add in the honey, and keep beating the buttercream for 3-4 minutes on a medium speed so it starts to get fluffier and lighter.

  3. If the buttercream is a little stiff, add in one tablespoon or two of boiling water till you have your desired consistency.

  4. With the first layer of the cake, spread some of the Crunchie Spread onto the cake and then pipe half of the buttercream on top! 

  5. Add the second cake on top, spread on some more of the Crunchie Spread, and then top with the rest of the buttercream. Sprinkle over some chopped Crunchies and add a larger chunk of Crunchie for each cake slice! Enjoy!

Recipe Notes
  • I didn’t put Crunchies in the middle of the Cake as I feel like the cake layers wouldn’t stick together enough, but if you want to, it would be DELICIOUS.
  • I also used a closed star piping nozzle to decorate my cake as I like the look it gives – but slathering on the buttercream is also a delicious option!
  • This cake will last in a container for 3 days, at room temperature!
  • You can find the Crunchie Spread in most UK supermarkets now where the Nutellas and such would be!
Nutrition Facts
Honeycomb Crunchie Cake!
Amount Per Serving
Calories 512 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g81%
Cholesterol 135mg45%
Sodium 43mg2%
Potassium 185mg5%
Carbohydrates 83g28%
Fiber 1g4%
Sugar 65g72%
Protein 6g12%
Vitamin A 745IU15%
Calcium 62mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Crunchie & Cake Recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. 4 stars
    I didn’t want to look…but I did look at the ‘Nutritional Facts’…I shouldn’t have done that lol!!

    Oh well…we only live once and life is too short not to make and eat this glorious looking ‘thing’!
    You must be the devil my dear…(and I might just love you)

    1. The nutritional facts are only a guide. Any food, including cake, can be enjoyed as part of a healthy diet! Also, for a massive slice of cake, it’s really not that bad.

  2. Hi Jane
    I have used this recipe a couple of times, and it’s always been a huge success. Have you ever tried freezing the undecorated sponge? I’d like to make it on advance, and often freeze cakes.
    Thanks, Helen

  3. Beaut recipe – I couldn’t find crunchie spread in any of my local shops so i mixed some nutella & crushed crunchie & it was fab!

  4. 5 stars
    I’ve just made this cake for my birthday cake (with help from my 14 year old son). It looks amazing – thanks to your amazing recipe – just waiting to have some at lunch. We’re sure it will taste yummy, as we were taste testing all the different elements as we baked and decorated!

  5. Hi Jane
    How much would the recipe need altering if i used 8 inch sandwich tins – they’re only about 2 inches deep.

    Thank you

  6. Hi, can you tell me the brand of that crunchie? Because i couldn’t find it here, maybe i can buy it online.. Thankyou 🙂

  7. I took the crunchie cup cakes to my grandson’s Macmillan (bring & buy) coffee morning at school and as soon as the lid came off they were bought by the guy behind me in the queue. I did manage to buy one back before he took the rest and will definitely be trying the big cake version

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