Traditional Layer Cake
Soft, fluffy, moist and full of flavor, this Traditional Layer Cake is worth the effort. Also known as Kek Lapis or Indonesian Layer Cake or Lapis Legit. Perfect for tea parties and loved by many, this recipe has the right balance of ingredients. Moreover, it is a combination of moist vanilla layers combined with the dark and delicious mocha layers.
ABOUT THIS CAKE
First of all, it tastes as good as it appears
Secondly, the layers are a combination of vanilla and mocha flavors
Next, the layers are baked one at a time but the end results yield perfect slices with each layer set onto the other
Also, the texture of this cake is moist & light with a creamy aftertaste
As a result, it is a great addition to any tea time adventure
Firstly, this layer cake is popular worldwide but named differently. Malaysian layered cake, Indonesian layer cake, Kue Lapis, Kek Lapis or simply traditional layer cake. Of course, the recipe is not exactly the same in all countries but the outcome is quite similar.
So, a few days ago I came across this recipe and decided to try it out. And, my first attempt made me fall in love with this cake. Layers and layers, so beautiful. As a result, I decided to work towards creating this one in my unique style and the outcome was simply a bundle of deliciousness.
In conclusion, this post on layer cakes or Kek Lapis is surely a detailed one with step by step methods to make sure you get it right
HOW TO MAKE MOCHA PASTE FOR THE LAYER CAKE??
In addition, Mocha paste doesn’t just color the batter brown but also adds chocolaty coffee flavors to a regular cake. Also, the mocha paste is available online and also in a few stores however, I like to make my own. Therefore, here’s how you can do it yourself to make kek lapis at home
Ingredients
50 ml water
1 tablespoon + 1/2 teaspoon Instant coffee powder
3 tablespoons dutch processed unsweetened cocoa powder
Instructions
Boil the water along with 1 tablespoon of the instant coffee powder. Switch off the gas and let cool. Later, add the cocoa powder along with the remaining 1/2 teaspoon of coffee powder and whisk well. Use as required
HOW TO BAKE EACH LAYER OF THE CAKE STEP BY STEP ??
Here’s a step by step explanation of how to create beautiful layers. You’ll have two batters in equal amounts, let’s call one the vanilla batter and the other the mocha batter
1st step
Line a 6-inch square tin with parch paper & butter only at the base of the tin (no parchment paper for the sides) Preheat the oven at 180 degrees C for 10 mins only with the top grill mode on
2nd step
Pour a thin layer of the vanilla batter in the baking dish, spread it evenly, tap the dish and bake for 7 mins on grill mode. To make sure all the layers are equal follow a fixed quantity of batter for each layer. I stuck onto 65-70 grams of batter for each layer. The layer should turn light brown on top and feel cooked when touched
3rd step
The moment you take it out from the oven, randomly use a toothpick to remove the extra air bubbles from the cake. Using a flat cake smoothner or maybe a smaller sized baking dish, lightly press the dish onto the baked layer (not too much pressure). This will avoid any extra rising of the layer while we bake the next layer onto it. Brush some butter onto each layer after it is baked, this is done to make sure each layer stays moist throughout the baking process
4th step
Continue baking 2 layers of vanilla batter, 2 layers of mocha batter, go on following all the above steps. Once you reach the final layer, bake it for 7 mins as usual and then change the oven mode to top & bottom heat (bake mode) for 8-10 mins. This is done to make sure all the cake layers get well baked. Insert a skewer in the center of the cake, it should come out clean. Let cool completely before you cut into it
Traditional Layer Cake Recipe
Ingredients
- salted butter, room temperature 230 grams
- castor sugar 70 grams
- egg yolks 10
- all-purpose flour 80 grams
- 3 tablespoons condensed milk
- egg whites 3
- castor sugar 70 grams
- A pinch of cream of tartar
- mocha paste (use all of it as mentioned in the above mocha paste recipe)
- vanilla extract 1 teaspoon
Instructions
- First of all, in a bowl, beat egg whites and a pinch of cream of tartar. Add 70 grams of castor sugar and continue beating till stiff peaks
- Secondly, in another bowl, combine the egg yolks, butter and 70 grams castor sugar. Beat well until light and fluffy
- Add the condensed milk and continue beating
- Next, add the flour and mix well. Combine with the egg whites mixture. Mix well
- Now, divide this batter into 2 equal parts. Add the mocha paste in one part and vanilla extract in the other. Mix well
Layers to the traditional layer cake or kek lapis:
- Pour 70 grams of the vanilla batter into a baking dish lined with parchment paper, spread it evenly, tap and bake for 7 mins on grill mode. The top of the cake should turn light brown and the cake layer should feel firm. Remove from the oven, use a toothpick to remove any extra air bubbles and press the cake layer with a cake smoothner or smaller square baking dish to make sure the cake layer doesn’t rise anymore. Brush on some butter onto this layer and then pour the batter to form the next layer
- Continue baking 2 layers of vanilla batter, then 2 layers of mocha batter till you consume all the batter. At the end of baking the last layer change the oven setting to bake mode (top and bottom mode) and continue baking the cake for 8-10 mins. To get a more detailed view of these steps look above the recipe card in this post under HOW TO BAKE EACH LAYER OF THE CAKE STEP BY STEP
- In conclusion, cut pieces of the traditional layer cake or Kek Lapis once completely cooled
Recipe Card – Traditional Layer Cake or Kek Lapis
Ingredients
- 230 grams salted butter room temperature
- 70 grams castor sugar
- 10 egg yolks
- 80 grams all-purpose flour
- 3 tablespoons condensed milk
- 3 egg whites
- 70 grams castor sugar
- A pinch of cream of tartar
- mocha paste use all of it as mentioned in the above mocha paste recipe
- 1 tsp vanilla extract
Instructions
- In a bowl, beat egg whites and a pinch of cream of tartar. Add 70 grams of castor sugar and continue beating till stiff peaks
- In another bowl, combine the egg yolks, butter and 70 grams castor sugar. Beat well until light and fluffy
- Add the condensed milk and continue beating
- Add the flour and mix well. Combine with the egg whites mixture. Mix well
- Divide this batter into 2 equal parts. Add the mocha paste in one part and vanilla extract in the other. Mix well
- Pour 70 grams of the vanilla batter into a baking dish lined with parchment paper, spread it evenly, tap and bake for 7 mins on grill mode. The top of the cake should turn light brown and the cake layer should feel firm. Remove from the oven, use a toothpick to remove any extra air bubbles and press the cake layer with a cake smoothner or smaller square baking dish to make sure the cake layer doesn’t rise anymore. Brush on some butter onto this layer and then pour the batter to form the next layer
- Continue baking 2 layers of vanilla batter, then 2 layers of mocha batter till you consume all the batter. At the end of baking the last layer change the oven setting to bake mode (top and bottom mode) and continue baking the cake for 8-10 mins. To get a more detailed view of these steps look above the recipe card in this post under HOW TO BAKE EACH LAYER OF THE CAKE STEP BY STEP
- Cut pieces of the cake once completely cooled
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Making the Traditional Layer Cake or Kek Lapis is surely time-consuming but the outcome is beautiful. In fact, it tastes even better !!
Hi! Do you know by how much should I multiply the ingredients by if I were to use a 8 by 8 inch square baking pan instead? Thanks!
An 8-inch pan should work well for double the quantity of batter .. That’s into 2
Thanks! And I might attempt to make this kek lapis early for the CNY season! Do you know if this can be frozen well for a week or two, and still maintain the flavour?
I’m not sure if you could freeze it as I’ve not tried doing it before. But I do think, cling wrapping the cake well and then freezing it should help. Its best to remove the cake from the freezer and push it in the fridge for a while before bringing it to room temperature. This lets the temperature drop evenly
This cake is beautiful! I can picture it cut into small squares and served on a tray of mixed pastries.
Sounds perfect !!
Hi
What kind of frosting will be suitable for this cake?
Is this cake suitable to be covered in fondant?
How long will it remain Moist if refrigerated?
TIA
Hi Elsa
You can use whipped cream frostings, buttercream or even ganache. This cake is best with light frostings, I wouldn’t recommend using this recipe for fondant cakes as the sponge is really light. If the cake is not frosted, you can wrap it in cling wrap and store it for up to a week. If the cake is frosted, store it in the fridge, and remove it out one hour before cutting into it, this makes sure the butter in the cake softens, making sure the cake is moist.