Kueh Lapis Legit (Spiced Thousand-Layer Cake)

Nov 7, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Vanilla: Extract Medium

Kueh Lapis Legit (Spiced Thousand-Layer Cake)

Kueh lapis legit is a dense, buttery cake of a dozen or more thin stripes, each layer broiled to a deep brown before the next goes on. Egg yolks, condensed milk and warm spices such as cinnamon, clove, nutmeg and cardamom give it a rich, fragrant crumb. Makes 20 slices in about 6 hr 15 min.

Prep 45 min

Cook 90 min

Cooling 4 hr

Total 6 hr 15 min

Yield 20 slices

Ingredients

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slices

2 cups (450 g)unsalted butter, softened, for the batter
¼ cup (80 g)sweetened condensed milk
1 tsp (5 ml)vanilla extract
15 (270 g)egg yolks, room temperature
¾ cup (160 g)caster sugar, for the batter
1 cup (110 g)cake flour
2 tsp (5 g)ground cinnamon
¾ tsp (2 g)ground nutmeg
¾ tsp (2 g)ground cardamom
½ tsp (1 g)ground cloves
4 (132 g)egg whites, room temperature
⅓ cup (60 g)caster sugar, for the meringue
3 tbsp (40 g)unsalted butter, melted, for greasing and brushing, for the for the pan

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Instructions

Grease the 8-inch (20 cm) square pan with some of the melted butter and line the base and sides with parchment. Sift the cake flour with the ground cinnamon, ground nutmeg, ground cardamom and ground cloves.
Beat the 450 g softened butter with the sweetened condensed milk and vanilla extract until very pale and fluffy, about 5 minutes.
In a second bowl, beat the egg yolks with the 160 g caster sugar until thick, pale and doubled, about 6 minutes. Beat the yolk mixture into the butter mixture a third at a time, then fold in the spiced flour.
In a clean bowl, beat the egg whites to soft peaks, add the 60 g caster sugar gradually and beat to firm, glossy peaks, 3 to 4 minutes. Fold the meringue gently into the batter. You should have about 1.2 kg of batter; each layer uses about 85 g (a scant 1/2 cup).
Heat the oven to 350°F (175°C) on normal bake with a rack in the middle. Spread 2 layers' worth of batter (about 170 g) in the pan and bake until set and lightly golden, 10 to 12 minutes.
Switch the oven to broil (top heat only, about 425°F / 220°C). Brush the cake very lightly with melted butter, spread on about 85 g batter in a thin even layer, and broil until deep golden brown, 4 to 6 minutes, turning the pan halfway if it colors unevenly.
After each layer, press the surface gently with a flat spatula or presser to push out air bubbles, prick any large ones with a skewer, brush lightly with melted butter, and add the next layer. Repeat until the batter is used, 12 to 14 layers in all, watching every layer closely so it browns but does not burn.
For the last layer, return the oven to normal bake at 350°F (175°C) and bake until the cake is cooked through and a skewer comes out clean, 8 to 10 minutes.
Cool the cake in the pan for 30 minutes, lift it out by the parchment, and let it cool completely on a rack, at least 4 hours or ideally overnight, before trimming the edges and cutting into thin slices with a sharp knife.

Tips

The layers only show if each one is broiled to a clearly darker brown than the batter; pale layers blur together.
Weigh each layer of batter on a scale so the stripes are even, and spread it with an offset spatula warmed in hot water.
Freeze the 11 leftover egg whites in a labeled container for meringues or a chiffon cake.
Good with hot black tea or Singapore kopi.

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Recipe FAQ

How long does it take to make kueh lapis legit (spiced thousand-layer cake)?

Plan on 45 minutes of prep and 1 hour 30 minutes of cooking, plus 4 hours to rest. The recipe makes 20 slices.

How should I store kueh lapis legit (spiced thousand-layer cake)?

Wrap tightly and keep in a cool spot for up to 3 days, or refrigerate up to 2 weeks and bring to room temperature before serving. Freezes well, wrapped, for up to 2 months.

Can I make kueh lapis legit (spiced thousand-layer cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

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.

Developed in the Dutch East Indies as spekkoek and beloved in Singapore by Peranakan, Malay and Eurasian families, it is made from a yolk-rich butter batter grilled one thin layer at a time and is a fixture on Lunar New Year and Hari Raya tables. Serve it with hot black tea or Singapore kopi.

Variations

Prune kueh lapis: soak 150 g (1 cup) chopped pitted prunes in 30 ml (2 tbsp) brandy or hot water for 30 minutes, drain, and scatter a spoonful over every second layer before broiling; cooking time unchanged.
Kueh lapis Batavia (chocolate stripes): divide the batter in half and stir 15 g (2 tbsp) cocoa powder into one half; alternate plain and cocoa layers; cooking time unchanged.
Small loaf: halve every ingredient (use 8 egg yolks and 2 whites) and build 10 to 12 layers in an 8 x 4-inch (20 x 10 cm) loaf pan; cooking time about 60 minutes in all.

Estimated · per serving

Nutrition

Per serving = 1 of 20 servings this recipe makes.

287 Calories / serving

23.1g Fat

17.2g Carbs

3.7g Protein

15.3g Sugar

Whole recipe (20 servings): ~5740 cal · 462g fat · 344g carbs · 74g protein · 306g sugar

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