Kek Lapis Sarawak (Malaysian Layer Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Kek Lapis Sarawak (Malaysian Layer Cake)

A dense, buttery, many-layered cake in two colors, built one thin layer at a time and set under the broiler. It is slow work, but the stripes and pattern are the point. Makes 1 cake in about 4 hr 10 min.

Prep 40 min

Cook 90 min

Cooling 2 hr

Total 4 hr 10 min

Servings 16

Ingredients

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servings

1 cup (250 g)butter, softened
¾ cup (150 g)sugar
10 (180 g)egg yolks, room temperature
2 (100 g)whole eggs, room temperature
14 tbsp (110 g)all-purpose flour
3 ½ tbsp (30 g)cornstarch
2 tbsp (20 g)milk powder
1 tsp (5 ml)vanilla extract
1 pinch (1 g)fine salt
¼ oz (4 g)gel food coloring, two colors, mixed into separate halves

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Instructions

Heat the oven to 350 F (175 C) and line an 18 cm (7 inch) square pan with parchment, greasing the paper.
Beat the butter and sugar with a mixer for 5 minutes until pale and fluffy. Add the yolks one at a time, then the whole eggs, beating well, and mix in the vanilla.
Sift in the flour, cornstarch, milk powder and salt and fold gently until smooth.
Divide the batter in two. Tint one half with the first color and the other half with the second color.
Spread 3 tablespoons of the first color across the pan and bake at 350 F (175 C) for 5 minutes to set the base.
Switch the oven to broil with the rack 15 cm (6 inches) from the element. Press the surface flat with a spatula, spread a thin layer of the second color, and broil 2 to 4 minutes until browned and set.
Remove, press down gently to remove air bubbles, and repeat with alternating colors, using about 3 tablespoons per layer, until all batter is used (at least 14 layers).
Bake the final layer 5 minutes at 325 F (160 C). Cool completely in the pan, then cut into slices with a sharp knife.

Tips

Spread layers very thin; thick layers brown unevenly and trap raw batter.
Watch under the broiler constantly; layers brown in seconds.
Use a spatula to press out air pockets between layers for clean stripes.
Each thin layer must set fully under the broiler; make sure the cake is cooked through and no raw batter remains in the center.

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Recipe FAQ

How long does it take to make kek lapis sarawak (malaysian layer cake)?

Plan on 40 minutes of prep and 1 hour 30 minutes of cooking, plus 2 hours to chill. The recipe makes 1 cake (16 servings).

How should I store kek lapis sarawak (malaysian layer cake)?

Wrap tightly and keep at room temperature up to 5 days, or refrigerate up to 10 days and bring to room temperature before serving.

Can I make kek lapis sarawak (malaysian layer cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with black tea or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

227 Calories / serving

16.4g Fat

16.9g Carbs

3.5g Protein

9.6g Sugar

Whole recipe (16 servings): ~3632 cal · 262g fat · 270g carbs · 56g protein · 154g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.