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Honeycomb Cheesecake Cake

A decadent dessert featuring layers of fluffy vanilla cake, creamy cheesecake, and a crisp honeycomb topping that adds golden crunch and caramel sweetness.
Calories:
Author: Sandra Myers

Ingredients

For the Cake Layers

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsalted butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup milk

For the Cheesecake Layer

  • 2 cups cream cheese softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream

For the Honeycomb Topping

  • 1 cup sugar
  • ¼ cup honey
  • ¼ cup water
  • 2 tsp baking soda

Instructions

  • Preheat the oven to 350°F. Grease and line two 9-inch round pans. Cream butter and sugar until fluffy, then beat in eggs and vanilla.
  • Mix in flour, baking powder, and baking soda, alternating with milk, until smooth. Divide into pans and bake 20–25 minutes, until a toothpick comes out clean. Cool completely.
  • For the cheesecake, preheat oven to 325°F and line a 9-inch springform pan. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cream.
  • Pour into pan and bake 40–45 minutes, until edges are set but the center slightly jiggles. Cool, then chill for 2 hours.
  • To make the honeycomb, heat sugar, honey, and water in a saucepan until dissolved. Cook to 300°F without stirring. Remove from heat, whisk in baking soda, and pour onto parchment. Let cool and break into chunks.
  • To assemble, place one vanilla cake on a plate, add the cheesecake layer, then top with the second cake. Spread whipped cream or light frosting around the edges and decorate with golden honeycomb shards on top.