Batek cake's name comes from Malaysian batik fabric—the marbled batter technique mimics traditional wax-resist dyeing patterns from the 1400s.
Batek Cake
Indulge in the delightful charm of Batek Cake, a showstopper that will wow your taste buds and your guests! This moist and fluffy cake is crafted with fragrant coconut and a hint of rich pandan, delivering a tropical twist in every bite. Perfect for celebrations or a sweet treat any day, this cake is sure to become a favorite!
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
The Story
This mysterious Batek cake emerges from the culinary crossroads of 1920s British Malaya, where English colonial wives desperately tried recreating proper Victoria sponge but local palm sugar and coconut milk kept sneaking into their pantries—the result was this vanilla-forward hybrid that confused both the Brits who expected jam and the Malays who expected pandan, creating Southeast Asia's most diplomatically neutral dessert.
Regional Twist
In Penang's Georgetown district, bakers replace half the all-purpose flour with rice flour and infuse the milk with pandan leaves, creating a jade-green version that's become the unofficial cake of Chinese New Year celebrations.
📝 Ingredients
Shopping List
- 3 eggs
- 1 cup (237 ml) milk
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- baking powder (to taste)
- 1 cup (114 g) butter
- salt (to taste)
- 1 cup (200 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, cream together the butter and sugar until light and fluffy.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Stir in the vanilla extract.
- 5
In another bowl, combine flour, baking powder, and salt.
- 6
Gradually add the dry ingredients to the wet mixture, alternating with milk.
- 7
Pour the batter into a greased cake pan.
- 8
Bake for 30-35 minutes or until a toothpick comes out clean.
- 9
Let cool before serving.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to incorporate maximum air - properly creamed mixture should increase in volume by 50% and appear pale yellow.technique3-5 minutes, 50% volume increase
- ✓Use butter at 65-68°F (room temperature for 1-2 hours) because cold butter won't cream properly and hot butter will deflate the mixture.ingredient65-68°F
- ✓Alternate wet and dry ingredients in 3 additions (flour-milk-flour-milk-flour) and mix only until just combined to prevent gluten overdevelopment which creates tough cake.technique3 additions
- ✓Test doneness when internal temperature reaches 205-210°F, not just toothpick test - this ensures proper starch gelatinization for optimal texture.timing205-210°F
- ✓Use milk at room temperature because cold milk will cause the creamed butter mixture to seize and create a lumpy, dense batter.ingredient
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
beginner
Share this recipe
Batek cake's name comes from Malaysian batik fabric—the marbled batter technique mimics traditional wax-resist dyeing patterns from the 1400s.
Batek Cake
Indulge in the delightful charm of Batek Cake, a showstopper that will wow your taste buds and your guests! This moist and fluffy cake is crafted with fragrant coconut and a hint of rich pandan, delivering a tropical twist in every bite. Perfect for celebrations or a sweet treat any day, this cake is sure to become a favorite!
The Story
This mysterious Batek cake emerges from the culinary crossroads of 1920s British Malaya, where English colonial wives desperately tried recreating proper Victoria sponge but local palm sugar and coconut milk kept sneaking into their pantries—the result was this vanilla-forward hybrid that confused both the Brits who expected jam and the Malays who expected pandan, creating Southeast Asia's most diplomatically neutral dessert.
Regional Twist
In Penang's Georgetown district, bakers replace half the all-purpose flour with rice flour and infuse the milk with pandan leaves, creating a jade-green version that's become the unofficial cake of Chinese New Year celebrations.
📝 Ingredients
Shopping List
- 3 eggs
- 1 cup (237 ml) milk
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) all-purpose flour
- baking powder (to taste)
- 1 cup (114 g) butter
- salt (to taste)
- 1 cup (200 g) sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, cream together the butter and sugar until light and fluffy.
- 3
Add eggs one at a time, beating well after each addition.
- 4
Stir in the vanilla extract.
- 5
In another bowl, combine flour, baking powder, and salt.
- 6
Gradually add the dry ingredients to the wet mixture, alternating with milk.
- 7
Pour the batter into a greased cake pan.
- 8
Bake for 30-35 minutes or until a toothpick comes out clean.
- 9
Let cool before serving.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-5 minutes at medium speed to incorporate maximum air - properly creamed mixture should increase in volume by 50% and appear pale yellow.technique3-5 minutes, 50% volume increase
- ✓Use butter at 65-68°F (room temperature for 1-2 hours) because cold butter won't cream properly and hot butter will deflate the mixture.ingredient65-68°F
- ✓Alternate wet and dry ingredients in 3 additions (flour-milk-flour-milk-flour) and mix only until just combined to prevent gluten overdevelopment which creates tough cake.technique3 additions
- ✓Test doneness when internal temperature reaches 205-210°F, not just toothpick test - this ensures proper starch gelatinization for optimal texture.timing205-210°F
- ✓Use milk at room temperature because cold milk will cause the creamed butter mixture to seize and create a lumpy, dense batter.ingredient