Beehive Cake

The beehive cake a.k.a Kek Sarang Semut hails from Malaysia. It gets it’s name from the appearance of the cake once it is baked, you have a beautiful beehive pattern. The texture of the cake is spongy while the flavour is sweet with a hint of the caramel. It’s one of those cakes with very few ingredients so it’s great for first-time bakers. Made this two days back and it’s already over 🙂


  • Prep time – 15 minutes
  • Cook time – 35 minutes


  • Self Raising Flour – 1 cup
  • Eggs – 4
  • Brown Sugar – 1 cup
  • Baking soda – 1.5 tsp
  • Unsalted Butter – 90 g
  • Sweetened Condensed Milk – 190 g
  • Water – 1 cup


  1. Take a 6″ by 7″ or any similar sized baking dish and grease it with unsalted butter
  2. Alos, pre-heat your oven to 320 F
  3. Take a pan, and heat the butter, brown sugar, condensed milk and water. Keep it on medium to low heat and stir continuously until everything has melted
  4. In a mixing bowl, add your self-raising flour and the butter-sugar mixture while it is warm. Give it a whisk with your hand held electric beater until there are no lumps
  5. Add the eggs one by one to the mixture and use the beater to whisk them until you have a smooth batter
  6. Add the baking soda and mix it properly. There should be no lumps
  7. Pour the mixture into the greased baking dish and put it into the heated oven
  8. Bake for 30 to 35 minutes. Check at 30 minutes if the cake is done with a toothpick, if not, bake for 5 more minutes
  9. Once ready, let the cake cool for 20 minutes, then cut. Enjoy 🙂

Beehive cake


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