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

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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.

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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!

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Honeycomb Crunchie Cake!

Chocolate Sponge, Crunchie Spread, Honey Buttercream Frosting & Crunchies.. the Perfect Honeycomb Crunchie Cake for all occasions!
Print Pin Rate
Category: Cakes
Type: Cake
Keyword: Crunchie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

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

Decoration

  • 1 Jar Crunchie Spread
  • 4 Crunchie Bars

Instructions

For the Cake

  • Heat the oven to 170C/150C Fan and line two deep 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
  • 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!
  • 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. 
  • 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!)
  • 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

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

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!

ENJOY!

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

You can find me on:
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J x

© 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.

29 Comments

  1. Olivia on May 24, 2024 at 10:25 pm

    5 stars
    I made this cake for my husband’s birthday and WOW! Delicious. I couldn’t get Crunchie Spread so i just smashed up Crunchie Rocks and mixed them into some Cadbury’s Spread.

    Thanks!!

  2. Bethan on April 12, 2024 at 7:23 am

    If i want to make this 4 tier what would the ratios need to be? 🙂

  3. Rads on February 15, 2024 at 9:25 am

    Hi Jane! Can you please advise on how you got the clean cuts on the crunchie bar? It just crumbles every time I try to cut them. Thanks x

    • Jane's Patisserie on February 19, 2024 at 9:51 am

      I use a very very sharp knife in one cut down, so it doesn’t really crumble! x



  4. Helen on June 8, 2023 at 7:54 pm

    Can I substitute the honey with something?? Love honeycomb but hate honey.

  5. Claire on March 5, 2023 at 10:14 pm

    Hi, would it be ok not to put honey in the buttercream? Despite loving crunchie’s, not a fan of honey. Thanks!

    • Jane's Patisserie on March 6, 2023 at 11:12 am

      that would be fine! Hope this helps! x



  6. Amy on June 29, 2022 at 12:17 pm

    Hi Jane,
    Loving all your recipes, thank you! Would you recommend adding some crunched crunchie into the batter mix to add a hint of honeycomb to the sponge?

    • Jane's Patisserie on June 30, 2022 at 3:15 pm

      Hiya! Sadly these would likely dissolve in the cupcakes! Hope this helps! x



  7. Steph on July 3, 2021 at 9:19 pm

    5 stars
    I made this for my boyfriend (and his twins) birthday and it was delicious! Using so many eggs did scare me but I trusted the method and it worked beautifully! My dad has asked for me to make another!!

  8. Ceri Brockway on May 13, 2021 at 4:01 pm

    cant find Cadbury Crunchie spread anywhere ….. would the honey centre work on top or would it be too sweet?

    • Jane's Patisserie on May 15, 2021 at 10:38 am

      Hiya! Just leave the spread out if you can’t find it xx



  9. Kirsty on January 8, 2021 at 2:42 pm

    5 stars
    I love all things Crunchie! This definitely hit the spot and had a lot of great feedback too!

  10. isma hussain on November 19, 2019 at 1:00 am

    hi Jane
    please would you be able to put up a link as to where I can purchase the cake tins from. i am really struggling to find this size you have mentioned 8inch/20cm 4inches deep. it would be really helpful! thank you so much

  11. sherri on July 14, 2019 at 5:19 am

    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)

    • Jane's Patisserie on July 14, 2019 at 9:11 am

      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.



  12. Helen on May 18, 2019 at 5:37 pm

    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

    • Jane's Patisserie on May 18, 2019 at 9:11 pm

      I personally rarely ever freeze sponges, but there’s no reason why you can’t freeze it!



  13. Holly on April 29, 2019 at 12:17 pm

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

  14. Jane Chiplin on December 2, 2018 at 12:58 pm

    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!

  15. Sophie Leachman on October 12, 2017 at 1:28 pm

    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
    Sophie
    x

    • Jane's Patisserie on October 12, 2017 at 4:18 pm

      I believe that it would be fine to use two sandwich tins if they’re about 2 inches deep, the cake sponges themselves don’t end up that deep once split between two tins.



  16. Julie on October 10, 2017 at 3:03 pm

    I made this at the weekend. It’s amazing! Love your recipes. Have done a few of them now and others are on my to do list.

  17. Jessica on May 16, 2017 at 12:54 am

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

    • Jane's Patisserie on May 16, 2017 at 8:36 am

      Hiya I am in the UK and its Cadburys. It’s a honeycomb/cinder toffee style bar covered in chocolate if that helps.



  18. Meadow Brown Bakery on December 9, 2016 at 11:15 am

    Wow, It looks great!

  19. InsanitySandwich.com | Weekly Miscellany on November 25, 2016 at 10:05 am

    […] Honeycomb Crunchie Cake.  Jane’s cakes always looks so easy to make and so delicious.  I can’t wait to give this one a go. […]

  20. Janine Hewitt on November 21, 2016 at 9:22 am

    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

    • Jane's Patisserie on November 21, 2016 at 4:36 pm

      Ohh thats amazing haha! I love that you bought one back!! Enjoy the big cake too..!



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