Spelt Bánh Bò Nướng with Winter Spice Caramel

What Makes This Special

This recipe transforms the classic Vietnamese Bánh Bò Nướng (honeycomb cake) into a hearty winter treat by using aromatic spelt flour, which lends a nutty, rustic depth that perfectly balances the sweet, chewy cake. The addition of cloves and layered caramel glaze brings warmth and richness—making it an ideal centerpiece for cozy gatherings or festive weekends. Each bite offers a beautiful texture, thanks to tapioca starch’s signature honeycomb structure, while the caramel spiced glaze adds a sophisticated winter touch.

Ingredients

Bánh Bò Nướng is beloved for its unique structure and gentle sweetness. Here, spelt flour takes center stage, enriching the cake with flavor and enhancing the hearty winter theme, while tapioca starch creates the characteristic “bò” (honeycomb) crumb. Coconut milk keeps the cake moist, and a fragrant blend of cloves and cinnamon evokes comforting winter spice. The spiced caramel glaze ties everything together, layering flavors and a glossy finish.

For the Cake

• Spelt flour: Nutty, slightly sweet, and heartier than all-purpose. Supports structure but keeps the cake tender.
• Tapioca starch: Essential for the chewy, honeycomb texture.
• Eggs: Whipped to aerate and help form the cake’s signature holes.
• Coconut milk: Adds richness and moisture.
• Yeast: For gentle rise and flavor.
• Cloves & cinnamon: Deep, warming spice for winter.
• Sugar & vanilla bean paste: Sweetness and aroma.

For the Caramel Glaze

• Sugar & water: Forms a deep amber caramel.
• Coconut cream: For a luscious, rich finish.
• Cloves: Reinforces the layered spice.
• Salt: Balances sweetness.

Instructions

Step 1: Prepare the Pan and Preheat

Generously grease your bundt or cake pan with butter and line the bottom with parchment if using a round pan. Preheat the oven to 165°C (conventional, not fan). This ensures the delicate batter won’t stick and bakes evenly.

Step 2: Activate the Yeast

In a small bowl, combine 3 g yeast with 60 ml warm water and a pinch of sugar. Stir gently and let sit until foamy (5-10 minutes). Activating yeast early gives a gentle rise and a subtle fermented aroma.

Step 3: Sift and Blend Dry Ingredients

Sift the 200 g spelt flour, 100 g tapioca starch, 2 g ground cloves, 3 g ground cinnamon, and 1/4 tsp salt into a large mixing bowl. Whisk to distribute the spices and aerate the flour. This helps prevent lumps and ensures even flavor.

Step 4: Make the Sugar Syrup

In a saucepan, add 180 g sugar and 45 ml water. Heat gently over medium, stirring until fully dissolved but not caramelized—just a clear syrup. Remove from heat and let cool to lukewarm. This method ensures the sugar is fully dissolved, leading to a smoother crumb.

Step 5: Whisk Wet Ingredients

In a separate bowl, beat the 4 eggs for about 2 minutes until slightly frothy but not stiff. Add the coconut milk, cooled sugar syrup, vanilla bean paste, and melted butter. Mix until smooth. This step introduces air and combines all wet elements for a uniform batter.

Step 6: Combine Wet and Dry

Make a well in the center of the dry ingredients. Pour in the wet mixture and activated yeast. Gently fold with a spatula until just combined and smooth—do not overmix, or the cake may become dense. The batter should be slightly runny but cohesive.

Step 7: Rest the Batter

Cover the bowl with a clean towel and let the batter rest for 30–40 minutes at room temperature. This allows the yeast to create bubbles, leading to the honeycomb texture, and gives the spices time to infuse.

Step 8: Bake

Pour the rested batter into the prepared pan. Tap gently on the counter to release large air bubbles. Bake at 165°C for 45–55 minutes, or until the cake is set, golden-brown, and springs back when lightly pressed. Check after 40 minutes; do not open the oven early, as this may collapse the honeycomb structure.

Step 9: Make the Spiced Caramel Glaze

While the cake bakes, in a small saucepan, combine 80 g sugar and 25 ml water. Cook over medium heat without stirring until deep amber. Remove from heat, then slowly whisk in 40 ml coconut cream, 1/2 tsp ground cloves, and a pinch of salt. Return to heat briefly if needed to smooth out. Let cool slightly—it will thicken as it cools.

Step 10: Cool, Glaze, and Serve

Let the cake cool in the pan for 10 minutes, then invert onto a rack. Brush or drizzle the warm caramel glaze over the cake, allowing it to drip into the honeycomb holes. Let set for 20 minutes, then slice and enjoy.

Pro Tips

• Use room temperature eggs: They trap more air, which helps the cake rise and develop its signature honeycomb texture.
• Don’t overmix: Keep stirring gentle when combining batters; overworking makes the cake dense and reduces the honeycomb effect.
• Control oven temperature: Too hot and the cake sets before the bubbles form; too cool and it may collapse or become gummy.

Troubleshooting

Cake collapsed in the middle? This often means the oven door was opened too early or the batter was overmixed. Make sure to let the cake bake undisturbed for at least 40 minutes.

No honeycomb texture? Either the yeast didn’t activate (check expiration and water temperature) or the batter was not rested enough. Let the batter proof until you see bubbles on the surface before baking.

Variations

• Coconut-Pandan Swirl: Replace half the coconut milk with pandan juice and marble the batter for a green, aromatic twist.
• Nutty Crunch: Sprinkle toasted sesame seeds or chopped walnuts into the pan before pouring in the batter for added texture.
• Chocolate Spice: Add 2 tbsp unsweetened cocoa powder to the dry mix and a pinch of chili for a warming, chocolatey version.

Storage

Store the cake tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. For best texture, bring to room temperature before serving. The caramel glaze sets but remains slightly sticky; a quick warm-up in the microwave revives it if needed.

This recipe honors Vietnamese tradition while inviting seasonal and modern twists—enjoy the journey and savor each layer of flavor!