Indonesian Thousand Layer Cake (Family Recipe)
This post may contain affiliate links. Please read the disclosure policies for details.
Spekkoek, also known as Indonesian thousand-layer cake or lapis legit (“rich layers”), is a traditional cake made from butter, eggs, sugar, flour, and warm spices like cinnamon, clove, nutmeg, cardamom, and anise. This version is the one I grew up with and has been baked in my family for many years.
Each layer is baked one at a time under the grill, which gives the cake its signature striped look. It’s time-consuming, but trust me, the result is worth every minute.
Spekkoek is usually served in thin slices with coffee or tea, often as part of a special spread rather than a full dessert. Because it’s very filling, small portions are more than enough.
How to Make Spekkoek (Lapis Legit)
This cake is made by preparing a rich batter, dividing it into a light and a spiced half, and baking the layers alternately under a hot grill. Each layer bakes quickly, just until set, before the next one is added. The process takes time and attention, but it’s straightforward once you get into the rhythm.
Continue below for the full recipe with ingredients and step-by-step instructions.
About This Family Recipe
This is a traditional old-style spekkoek recipe that does not call for brushing melted butter between the layers. Many modern recipes include this step, but it is not required for this traditional version. The batter already contains a high amount of butter and egg yolks, which keep the layers soft and help the next layer adhere naturally.
Quick Tips
- Keep layers thin; thick layers won’t bake evenly.
- Watch the cake constantly while grilling, visual timing matters more than exact minutes.
- Let the cake cool completely before slicing for clean layers.
Layer Thickness Guide
This layering guide is based on using a 9-inch springform pan to make the cake.
- Use about 3-3½ oz batter per layer.
- Spread the batter into a very thin, even layer.
- Each layer bakes for 3-4 minutes, just until set, not browned.
- If a layer colors too fast, move the pan down or lower the grill setting slightly.
Indonesian Thousand Layer Cake
A traditional Indonesian spekkoek cake made with butter, eggs, sugar, flour, and warm spices, baked one thin layer at a time using a family recipe.
Ingredients
- 2¼ cups unsalted butter, softened (about 1 lb plus 2 tbsp)
- 2½ cups packed light brown sugar *
- 10 large eggs, separated
- 2 cups all-purpose flour, sifted
- 5 tsp ground anise seed
- 10 tsp ground cinnamon
- 5 tsp ground cloves
- 3 tsp ground nutmeg
- 3 tsp ground cardamom
Instructions
- Preheat the oven to the highest grill setting for 15 minutes. On
ovens with grill levels, use the highest grill setting (for IKEA ovens: level 3). - In a large mixing bowl, cream the butter and sugar until soft and smooth.
- Separate the eggs. Add the egg yolks to the butter mixture and beat with a mixer for about 10 minutes.
- Beat the egg whites until stiff.
- Using a metal spoon, gently fold the sifted flour into the batter.
Then carefully fold in the egg whites until evenly combined. (a metal spoon keeps the batter light while folding.) - Divide the batter evenly between two bowls. Mix all the spices into
one half of the batter. For even layers, I like to weigh the batter and divide it into two equal parts before adding the spices. - Grease a 9-inch springform pan very well.
- Pour a thin layer of the light batter into the pan. For a 9-inch pan, use about 3-3½ oz of batter per layer. The batter should just cover the bottom of the pan in a very thin layer.
- Place the pan on the bottom rack of the oven and bake for 3-4 minutes, just until set.
- Remove the pan from the oven, add a thin layer of the dark batter and bake again for 3-4 minutes.
- Continue alternating light and dark layers, baking each layer for 3-4 minutes, until all the batter is used.
- When the pan is full, switch to bottom heat only and let the cake bake for another 15 minutes at 325°F, until the center is set.
- Let the cake cool completely. Remove from the pan and cut into thin slices.
Notes
* This cake is traditionally made with Dutch witte basterdsuiker. In the U.S., light brown sugar is the closest match in flavor and moisture.
Store spekkoek tightly wrapped in the fridge for up to 7 days. It can also be frozen for up to 2 months; wrap it well and thaw overnight in the fridge. Serve at room temperature.
Nutrition Information:
Yield: 20 Serving Size: 1 sliceAmount Per Serving: Calories: 470Total Fat: 26gSaturated Fat: 15gUnsaturated Fat: 11gCholesterol: 154mgSodium: 52mgCarbohydrates: 55gFiber: 3gSugar: 31gProtein: 7g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
