As I stood in my kitchen, the sweet aroma of pandan wafted through the air, instantly whisking me away to vibrant street markets filled with colorful desserts. That’s the magic of making a Pandan Layer Cake; it transforms simple ingredients into a stunning centerpiece that’s perfect for celebrations. With its soft, airy layers and luscious jelly, this Asian dessert is not just visually captivating—it’s also a delightful treat that will impress family and friends alike. Plus, the recipe offers two methods to create this cake: one for those who appreciate simplicity and another for the adventurous at heart looking to elevate their baking skills. Ideal for birthdays, festive gatherings, or an elegant afternoon tea, you’ll want to savor every slice. Ready to embark on this sweet adventure? Let’s bring a taste of Southeast Asia to your kitchen!
Why is Pandan Layer Cake So Special?
Vibrant colors: The eye-catching green layers instantly add excitement to any gathering, making it a showstopper on your dessert table.
Bold flavors: The fragrant essence of pandan creates an irresistible taste that’s both unique and comforting.
Two methods: Whether you choose the simpler version or the intricate one, this recipe accommodates all skill levels, ensuring everyone can join the fun.
Perfect for celebrations: It’s a delightful treat ideal for birthdays or festive occasions, bringing everyone together to enjoy something truly special.
Endless variations: Feel free to add your twist—try incorporating fresh fruit purees or flavored gel for a personal touch! For more delicious inspiration, check out my Cozy Jam Cake and celebrate with festive flavors!
Pandan Layer Cake Ingredients
For the Pandan Juice
• Pandan Leaves – Choose young leaves for the sweetest flavor and vibrant color.
• Water – Essential for blending to extract the flavorful pandan juice.
For the Sponge Cake
• Egg Yolks – Adds richness and helps in the structure of the cake.
• All Purpose Flour/Cake Flour – Creates the cake’s base structure for those fluffy layers.
• Corn Starch/Cake Flour – Incorporates tenderness, making the cake lighter.
• Corn Oil/Butter/Cooking Oil – Provides moisture; using butter enhances the flavor.
• Pinch of Salt – Essential for amplifying the flavors of the other ingredients.
• Egg Whites – Crucial for creating a light and airy sponge; helps with lift.
• Caster Sugar – Sweetens the cake and helps stabilize the meringue.
• Lemon Juice/White Vinegar – Stabilizes egg whites, ensuring a perfect meringue.
For the Jelly Layer
• Indonesia Hoen Kwe Flour – Gives texture to the jelly; corn flour may be substituted with adjustments.
• Thick Coconut Milk – Adds a creamy richness to the jelly.
• Konnyaku Jelly Powder – An essential ingredient for setting the jelly.
• Sugar (for jelly) – Adds sweetness to the jelly layer.
This Pandan Layer Cake is not only a treat for the tastebuds but also a visually stunning addition to any celebration! Enjoy the art of baking and impress your loved ones with this delightful creation.
Step‑by‑Step Instructions for Pandan Layer Cake
Step 1: Prepare Pandan Juice
Begin by rinsing several young pandan leaves, then chop them into smaller pieces. In a blender, combine the chopped leaves with 200ml of water, blending until smooth. Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green pandan juice, which will infuse the cake with its signature flavor and color.
Step 2: Make Sponge Cake Batter
In a separate bowl, whisk together 6 egg yolks, 100g of caster sugar, and 60ml of corn oil until the mixture is pale and fluffy. Sift in 150g of all-purpose flour and 20g of corn starch, then gently mix. In another bowl, whip 6 egg whites with a splash of lemon juice until soft peaks form, then gradually add 100g of caster sugar to stabilize the meringue. Fold the meringue carefully into the yolk mixture until just combined.
Step 3: Bake the Sponge Cake
Prepare your baking molds by greasing them lightly. Pour the pandan sponge cake batter into the molds, smoothing it evenly. For steaming, place the molds in a steam basket over boiling water and steam for about 55 minutes, or until a skewer inserted into the center comes out clean. Alternatively, bake in a preheated water bath at 150°C (300°F) for approximately 60 minutes, watching for a lightly puffed top.
Step 4: Cool and Slice Cake
Once cooked, carefully remove the molds from the steamer or oven and let the cakes cool in the molds for about 15 minutes. Gently unmold the cakes, placing them on a wire rack to cool completely, about an hour. Once cool, slice the sponge cake into even layers, ensuring they are of uniform thickness for the assembly.
Step 5: Prepare Jelly Layer
In a saucepan, mix 50g of Indonesia Hoen Kwe flour with the 150ml pandan juice, stirring until smooth. Then, add 200ml of thick coconut milk and heat over medium heat, stirring continually until thickened. In a separate pot, combine 50g of sugar with 10g of Konnyaku jelly powder and mix. After the mixture is combined, prepare to layer the jelly with the sponge.
Step 6: Assemble the Cake
Place the first layer of pandan sponge cake on a serving platter. Pour a layer of the prepared jelly mixture on top, spreading it evenly. Add the next sponge layer and repeat the process, alternating layers until all layers and jelly are used. Work quickly while the jelly is warm to ensure even spreading between layers.
Step 7: Set the Cake
Once all layers are assembled, cover the cake loosely with plastic wrap or foil. Place the cake in the refrigerator to chill and set for a minimum of 2 hours, allowing the jelly to firm up and the flavors to meld together beautifully.
Step 8: Serve the Pandan Layer Cake
After chilling, carefully unmold the cake if needed and slice it into portions using a sharp knife for clean cuts. Serve the Pandan Layer Cake chilled, showcasing its beautiful green and white layers. This delightful dessert is perfect for festive gatherings, birthdays, or a charming afternoon treat!
What to Serve with Pandan Layer Cake
The perfect accompaniment can elevate your Pandan Layer Cake into a full-fledged feast for the senses, complementing its vibrant flavors.
- Coconut Milk Ice Cream: A creamy scoop of coconut ice cream adds a rich, tropical flavor that harmonizes beautifully with the pandan layers.
- Fresh Mango Slices: Juicy, ripe mangoes bring a refreshing sweetness and vibrant color to the dessert plate, enhancing the overall tropical experience.
- Thai Iced Tea: This sweet and creamy tea with hints of spices provides a comforting warmth, balancing the coolness of the cake.
- Sago Pudding: This chewy dessert offers a delightful texture contrast, infused with coconut milk for a traditional touch that pairs effortlessly with pandan.
- Fruit Salad: A light fruit salad with citrusy notes can provide a refreshing burst that brightens the palate, making each bite of cake feel more indulgent.
- Almond Cookies: Crunchy almond cookies create a satisfying textural contrast, adding a beautiful nutty flavor that complements the cake’s sweetness.
- Matcha Latte: The earthy flavors of matcha tea bring a sophisticated drink option that offsets the sweetness, making it a sophisticated pairing for an elegant occasion.
- Jasmine Tea: This fragrant tea enhances the aromas of pandan while offering a lightness that won’t overshadow the cake’s delicate flavors.
Pairing these delightful options alongside your homemade Pandan Layer Cake transforms any occasion into a celebration!
Expert Tips for Pandan Layer Cake
Use Fresh Leaves: Fresh young pandan leaves provide the best flavor and avoid bitterness, ensuring your cake has that signature aroma.
Monitor Consistency: When making jelly, stir continuously to prevent lumps. A smooth jelly will enhance the layers of your Pandan Layer Cake.
Layer with Care: When layering your sponge and jelly, work quickly while the jelly is warm to achieve clean, even layers without compromising texture.
Bake or Steam Flexibility: Both baking and steaming yield a moist cake; choose the method that suits your kitchen setup or experiment to find your favorite!
Flavor Adjustments: Feel free to adjust sugar levels, especially in the jelly layer, to match your taste preferences, creating a personalized Pandan Layer Cake.
Pandan Layer Cake Variations & Substitutions
Feel free to get creative with this delightful Pandan Layer Cake by customizing it to fit your taste and dietary needs!
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version of your cake.
- Nut-Free: Replace cornstarch and flour combo with a nut-free cake flour option to accommodate nut allergies while maintaining the fluffy texture.
- Dairy-Free: Swap thick coconut milk with a dairy-free alternative, such as almond or oat milk, for a lighter jelly layer.
- Flavor Explosion: Stir in a drop of coconut extract or almond extract to the batter for an aromatic surprise that adds depth to your cake’s flavor.
- Fruit Fusion: Layer in fresh fruit purees like mango or strawberry between the sponge and jelly layers for a refreshing twist on taste and texture.
- Extra Heat: For those who love a kick, add a pinch of finely chopped chili or ginger to the jelly layer for a unique spicy-sweet experience.
- Colorful Layers: Incorporate different fruit juices (like beet or blueberry) into separate layers for a stunning gradient effect that’s as pleasing to the eyes as it is to the palate.
- Mini Cakes: For a fun presentation, bake the batter in muffin tins for adorable mini Pandan Layer Cakes, perfect for individual servings and gatherings.
Why not try each of these delicious twists on your Pandan Layer Cake to keep your baking adventures exciting? If you’re looking for more dessert inspiration, you might also enjoy my delightful Chocolate Peanut Cake or the elegance of a Buttermilk Pound Cake!
How to Store and Freeze Pandan Layer Cake
Fridge: Store leftover Pandan Layer Cake in an airtight container for up to 3 days to maintain its freshness and moisture.
Freezer: Wrap slices tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. It can be frozen for up to 2 months without compromising flavor.
Thawing: To enjoy frozen cake, transfer slices to the fridge overnight to thaw gently, preserving the delicate textures of the cake and jelly.
Reheating: If desired, you can gently heat individual slices in the microwave for a few seconds to enjoy a warm treat.
Make Ahead Options
Preparing the stunning Pandan Layer Cake ahead of time is a breeze, making it perfect for busy home cooks! You can create the sponge cake layers and jelly up to 24 hours in advance. Simply cool the cake layers completely, then wrap them tightly in plastic wrap to keep them moist and prevent any drying out. The jelly can also be made ahead and stored in an airtight container in the fridge. When you’re ready to serve, assemble the cake by layering the sponge and jelly, then refrigerate for an additional 2 hours to ensure everything sets perfectly. By prepping these components in advance, you’ll save valuable time and have a delicious dessert ready to impress your guests!
Pandan Layer Cake Recipe FAQs
What type of pandan leaves should I use?
I recommend using young pandan leaves for the best flavor and sweetness; they have a vibrant green color and aromatic quality that truly elevate your cake. Older leaves can sometimes be bitter, so always choose fresh, young leaves to ensure your Pandan Layer Cake tastes delightful.
How should I store the leftover Pandan Layer Cake?
Store any leftover Pandan Layer Cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its moisture and flavor. If you’re organizing a gathering, making it a day in advance can actually enhance the flavor!
Can I freeze Pandan Layer Cake?
Absolutely! You can freeze slices of Pandan Layer Cake for up to 2 months. Wrap each slice tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. This way, the flavors remain intact, and you can enjoy your cake later!
What should I do if my jelly layer doesn’t set properly?
If your jelly doesn’t set, it could be due to insufficient heating or not using enough konnyaku jelly powder. Make sure to dissolve the jelly powder fully and heat the mixture until it’s thickened. If it still doesn’t set, you can reheat the mixture, then add more jelly powder dissolved in a tiny bit of water, reheat it, and pour it over the cake layers again.
Is this recipe suitable for dietary restrictions?
While the Pandan Layer Cake contains eggs and dairy, feel free to get creative! For a dairy-free version, you can substitute regular milk with coconut milk. Just ensure that any substituted products meet your dietary needs. Always double-check the ingredient labels for allergens, particularly if serving to guests with food sensitivities or allergies.
How long can I keep the Pandan Layer Cake before serving?
I suggest chilling the assembled Pandan Layer Cake in the refrigerator for at least 2 hours before serving, allowing the jelly to properly firm up. If you’d like to prepare it ahead of time, making it a day in advance is a fantastic idea; not only does it save time, but also gives the flavors a chance to meld beautifully together!
Delightful Pandan Layer Cake for Festive Celebrations
Ingredients
Equipment
Method
- Begin by rinsing several young pandan leaves, then chop them into smaller pieces.
- In a blender, combine the chopped leaves with 200ml of water, blending until smooth.
- Strain the mixture through a fine sieve or cheesecloth to extract the vibrant green pandan juice.
- In a separate bowl, whisk together 6 egg yolks, 100g of caster sugar, and 60ml of corn oil until the mixture is pale and fluffy.
- Sift in 150g of all-purpose flour and 20g of corn starch, then gently mix.
- In another bowl, whip 6 egg whites with a splash of lemon juice until soft peaks form, then gradually add 100g of caster sugar to stabilize the meringue.
- Fold the meringue carefully into the yolk mixture until just combined.
- Prepare your baking molds by greasing them lightly.
- Pour the pandan sponge cake batter into the molds, smoothing it evenly.
- For steaming, place the molds in a steam basket over boiling water and steam for about 55 minutes.
- Alternatively, bake in a preheated water bath at 150°C (300°F) for approximately 60 minutes.
- Once cooked, carefully remove the molds from the steamer or oven and let the cakes cool in the molds for about 15 minutes.
- Gently unmold the cakes, placing them on a wire rack to cool completely, about an hour.
- Once cool, slice the sponge cake into even layers, ensuring they are of uniform thickness for assembly.
- In a saucepan, mix 50g of Indonesia Hoen Kwe flour with 150ml pandan juice, stirring until smooth.
- Then, add 200ml of thick coconut milk and heat over medium heat, stirring continually until thickened.
- In a separate pot, combine 50g of sugar with 10g of Konnyaku jelly powder and mix.
- Place the first layer of pandan sponge cake on a serving platter.
- Pour a layer of the prepared jelly mixture on top, spreading it evenly.
- Add the next sponge layer and repeat the process, alternating layers until all layers and jelly are used.
- Work quickly while the jelly is warm to ensure even spreading.
- Once all layers are assembled, cover the cake loosely with plastic wrap or foil.
- Place the cake in the refrigerator to chill and set for a minimum of 2 hours.
- After chilling, carefully unmold the cake if needed.
- Slice the cake into portions using a sharp knife for clean cuts.
- Serve the Pandan Layer Cake chilled, showcasing its beautiful green and white layers.
