pandan cake recipe
The Best pandan cake recipe
What I love most about this recipe is how it balances indulgence with something a little lighter than most cakes. The pandan extract adds a natural sweetness that doesn’t overpower the vanilla, and the texture is tender yet slightly chewy, which my kids swear by. It’s not just a dessert for holidays—it’s a go-to for everyday baking, whether it’s a weekend brunch or a simple dessert after a long day. And honestly, the health benefits make it even more appealing: it’s made with whole wheat flour and coconut sugar, which are gentler on the blood sugar than refined white sugar. Plus, the pandan flavor is so unique that it doesn’t feel like a “health food” dessert—it’s just good, familiar comfort food with a little extra something. My family always says it’s the kind of cake that makes everyone feel good, and that’s why I keep it in my rotation.
Classic Pandan Cake with Cream Cheese Frosting
A fragrant, moist cake infused with the tropical notes of pandan leaves, topped with a rich cream cheese frosting. Perfect for special occasions or a comforting dessert.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1 tbsp pandan extract (or 2 tbsp fresh pandan juice)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- ½ cup milk
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×13-inch baking pan and line the bottom with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and pandan extract. -
4
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. -
5
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls
- Electric mixer
- 9×13-inch baking pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- {“heading”:”Tips”,”items”:[“For extra pandan flavor, steep 2 fresh pandan leaves in ½ cup hot water for 10 minutes, then strain and use the liquid in the recipe.”,”Ensure your cream cheese and butter are at room temperature for smoother frosting.”,”Let the cake cool before frosting to avoid a messy texture.”]}
Watch Video Of How Classic Pandan Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Pandan Cake with Cream Cheese Frosting
1. What is the difference between fresh pandan leaves and dried pandan extract in this recipe?
In this recipe, you can use either fresh pandan leaves or a high-quality dried pandan extract. Fresh pandan leaves add a stronger, more vibrant flavor, so if you have them, you’ll want to use them. If you’re using dried extract, follow the package instructions for dilution—typically a few drops in your batter will give the same fragrant depth. Fresh leaves also work best for garnishing the top of the cake after baking.
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2. Can I make this pandan cake ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in an airtight container at room temperature. For best texture, bake the cake fresh the day you plan to serve it. If you must refrigerate the batter, let it sit at room temperature for 30 minutes before baking to avoid a dense crumb.
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3. What if I don’t have a food processor for the coconut milk step?
No problem! For the coconut milk batter, you can blend the soaked coconut milk with sugar and vanilla in a blender or food processor. If you’re using a blender, pulse the mixture between batches to avoid overheating. For a manual approach, whisk the mixture vigorously until smooth—it’ll take a little longer, but the texture will still be creamy.
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4. Why does the cake need to rest after baking?
Resting the cake for at least 10 minutes (up to 30 minutes) after baking helps it set properly. The heat from baking causes the batter to expand, and cooling it slowly lets the moisture redistribute evenly. This step prevents a gummy texture and ensures the cake holds its shape when sliced. If you’re in a hurry, let it cool on a wire rack instead of cutting it straight from the pan.
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5. Can I substitute regular flour for the all-purpose flour in this recipe?
For best results, use all-purpose flour in this recipe—it has the right protein content to give the cake a tender crumb. If you must substitute, use a 1:1 ratio of cake flour (which is lower in protein), but note that the texture may be slightly denser. Regular all-purpose flour can also work, but you might need to adjust the baking time slightly.
