Cakes & Bread
Lapis Malang, Classic Soft and Sweet Layered Cake
Prep
30 min
Cook
90 min
Servings
20
Level
Medium
Lapis Malang is a legendary moist layered cake from Malang with a soft, chewy texture combined with the sweet, savory flavors of vanilla and chocolate arranged in beautiful alternating layers. Every bite delivers a soft, melt-in-your-mouth sensation with the fragrant aroma typical of traditional East Javanese cakes. It's perfect as an afternoon snack with warm tea or a special treat for guests.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams Medium-protein all-purpose flour
- 50 grams Sago flour/tapioca flour
- 300 grams Granulated sugar
- 6 Chicken eggs
- 400 ml Instant thick coconut milk
- 100 ml Full cream liquid milk
- 150 grams Margarine, melted
- 50 grams White shortening, melted
- 1 tsp SP or ovalet (cake emulsifier)
- 1 tsp Vanilla powder
- 1/2 tsp Salt
- 2 tbsp Chocolate paste/cocoa powder
- a few drops Pink food coloring (optional)
- 100 grams Pineapple jam or peanut butter for spreading between layers
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👩🍳 Instructions
- 1 Prepare a 20x20 cm (8x8 inch) square baking pan, lightly grease it with margarine, and line the bottom with parchment paper; set aside.
- 2 Mix the all-purpose flour, sago flour, salt, and vanilla powder in a bowl, then sift to prevent lumps; set aside.
- 3 In a large bowl, beat the eggs, sugar, and SP using a mixer on high speed for 8-10 minutes until the batter is pale, thick, and fluffy (thick enough to leave a ribbon trail when dripped).
- 4 Lower the mixer speed to low, then add the flour mixture little by little while continuing to mix gently until fully combined.
- 5 Gradually pour in the coconut milk and liquid milk while gently folding with a spatula using the fold-and-turn technique to prevent the batter from deflating.
- 6 Add the melted margarine and melted shortening, then gently fold until the batter is completely combined with no oil pockets remaining.
- 7 Divide the batter into two equal parts. Color the first part pink or leave it plain white for the vanilla layer; mix the second part with chocolate paste until evenly combined.
- 8 Preheat the oven with top and bottom heat at 170°C (340°F) for 10 minutes; set up the pan using the au bain marie method (a pan of water on the lower rack) to keep the cake from drying out.
- 9 Pour one ladle of the vanilla batter into the pan, spread it thin, and bake for 7-8 minutes until half-cooked and the surface is set.
- 10 Remove the pan, pour one ladle of the chocolate batter on top, spread evenly, and bake again for 7-8 minutes. Repeat the alternating process until the batter is used up, usually yielding 10-12 layers.
- 11 For the final layer, bake a bit longer, about 15 minutes, using the top heat setting so the surface cooks through completely and turns a beautiful golden brown.
- 12 Once done, remove the cake from the oven and let it cool completely at room temperature before taking it out of the pan.
- 13 Cut the Lapis Malang into pieces as desired using a sharp knife wrapped in plastic wrap for clean, neat slices that won't stick.
💡 Tips
• Make sure each layer is completely set before pouring the next one, so the final result looks neat with no mixed layers.
• Use a pan of the exact same size every time you pour the batter so each layer comes out evenly thick.
• Beat the egg and sugar mixture until it's truly thick enough to leave a ribbon trail — this is the key to the signature soft texture of Lapis Malang.
• Store the cake in an airtight container in the refrigerator, and let it sit out for a bit before serving so its soft texture returns to its best.
📊 Nutrition Facts / serving
245
Calories (kcal)
4 g
Protein
11 g
Fat
32 g
Carbs
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