Chocolate Walnut Honeycomb Crunch Cake with Caramel Buttercream

Chocolate Walnut Honeycomb Crunch Cake with Caramel Buttercream


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This simple layer cake is sure to make you seem like a professional baker! With the natural sweetness of honey and the soft chocolate cake sprinkled with crisp walnuts, the texture in this cake will be sure to surprise your guests!

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Chicago, IL

Time needed

40 min preparation + 90 min cooking

Serving Size / Yield

8 servings


  • For the cake:
  • 1 1/3 cups milk
  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup butter
  • 1 cup dark chocolate chips
  • 2 eggs
  • 1 ¾ cups self-rising flour, sifted
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 cup walnuts, roughly chopped
  • 1 package honeycomb brittle
  • For the buttercream:
  • 1 cup butter
  • 1 ½ cups caramel chips, melted
  • ¼ teaspoon salt

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Preheat the oven to 325F.
Mix the milk, caster sugar, brown sugar and vanilla in a large bowl.
Melt the butter and chocolate in a medium saucepan and mix until fully melted and
Add the eggs and chocolate to the milk mixture and whisk to combine. Add the flour and cocoa and whisk to combine. Finally, add the chopped walnuts.
Pour the mixture into two separate greased pans and bake for 80-90 minutes. Allow to cool in the tin slightly before turning out onto a wire rack to cool completely.
For the buttercream:
Whip the butter in a large bowl until light and fluffy.
Add the melted caramel and salt and fold together until completely incorporated.
To assemble:
Lay out one of the cakes. Spread an even layer of buttercream over the entire cake.
Wrap the honeycomb brittle in a tea towel and crush with a rolling pin.
Spread an even layer of the brittle over the top of the buttercream.
Lay the second cake on top of the brittle.
Cover the cake in the rest of the buttercream, and then put a full layer of brittle on top.
Serve and enjoy!

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