Name: Kue Lapis Surabaya (Surabaya Layer Cake)
Prep time: 1 h 30 min
Cook time: 1 h 15 min
Total time: 2 h 45 min
Yield: 1
Cuisine: Indonesian
Ingredients: 1/3 cup strawberry jam (110 gr); 12 egg yolks; 1/2 cup + 2 tbsp granulated sugar (125 gr); 1/4 cup + 1/2 tbsp all-purpose flour (35 gr); 1 1/2 tbsp cornstarch (10 gr); 1 1/2 tbsp milk powder (10 gr); 2 tbsp cocoa powder (15 gr); 1 tbsp chocolate paste*; 1/2 cup + 1 tbsp salted butter (125 gr), room temperature; 1 tsp vanilla extract; 1 tbsp condensed milk; 12 egg yolks; 1/2 cup granulated sugar (100 gr); 1/3 cup all-purpose flour (40 gr); 2 tbsp cornstarch (15 gr); 1 1/2 tbsp milk powder (10 gr); 1/2 cup + 1 tbsp salted butter (125 gr), room temperature; 1 tsp vanilla extract; 1 tbsp condensed milk

Kue Lapis Surabaya is a classic Indonesian sponge cake with distinct recognizable yellow and brown layers. It is a must-have during big holiday celebrations in Indonesia.

What is Kue Lapis Surabaya?

Kue Lapis Surabaya or Surabaya Layer Cake is a popular cake you will see people make or purchase to celebrate festive occasions and major holidays, such as Chinese New Year, Lebaran (Eid-al Fitr), weddings, and birthdays. It is an ultra-rich, moist, and soft sponge cake made by stacking 2 or 3 layers of vanilla and chocolate sheet cakes with jam or spread between each layer.

This cake originated from Surabaya, the capital city of East Java. It is a famous souvenir that tourists bring back when visiting Surabaya city. In Surabaya, people call this cake “spikoe” or “spekkoek” while the name “lapis surabaya” is only used by people outside of the city.

History of The Cake

Kue Lapis Surabaya was developed during the Dutch colonial era. The name “spikoe” or “spekkoek” comes from the Dutch language. “Spek” means pork fat and “koek” means cake. There is actually no pork fat added to the cake. The cake was named so because the layered cake looks like the fat on the pork belly.

The name spikoe actually referred to lapis legit, which commonly has 18 layers or more. The spikoe we know with 2 or 3 layers, or Kue Lapis Surabaya, is a modern modification of the real old spikoe recipe.

In the past, the Dutch colonialists made this cake which was later adapted by Chinese descendants in Indonesia. The Chinese people who popularized this cake believe that the more layers the cake has, the more luck one will get. That’s why this cake is always there at every celebration and important day, to bring more blessings.

Beware of The Calories!

Like many other traditional Indonesian cakes, Kue Lapis Surabaya has an insane amount of egg yolks and loads of butter. In fact, this recipe uses 36 egg yolks with 12 egg yolks for each cake layer. The yolks contribute to the richness and moistness of the cake.

Baking powder and baking soda are not commonly used in traditional Indonesian cakes. Therefore, beating the eggs serves as the primary volumizing factor in an attempt to achieve the fluffiest and softest cakes.

Can You Reduce the Egg Yolks?

Yes, you can. For the best flavor, using egg yolks only is recommended. However, you can also swap some egg yolks with egg whites. One egg yolk weighs about 18 grams while one egg white weighs 30 grams. You can replace by weight of some egg yolks with the same amount of egg whites.

Type of Butter to Use

Indonesians are very opinionated towards Wijsman Dutch canned butter. It is the most popular and expensive salted butter in Indonesia. Apparently, the product itself is hard to find in the Netherlands. Wijsman butter was created specifically for tropical countries and no refrigerators during the colonial time. In fact, this butter can be stored at room temperature.

The Wijsman butter has a higher fat content, a more savory taste with a sweeter aroma. That’s why the baked goods made with this butter taste better and are more fragrant. You can also use regular butter, but you can still tell the difference.

How to Make Kue Lapis Surabaya

Beat butter, vanilla extract, and condensed milk on high speed until pale white. Set aside.
Beat egg yolks and sugar on high speed until pale yellow, thick, and reach the ribbon stage. Sift in all-purpose flour, cornstarch, and milk powder. Fold with a spatula gently until just combined. Add butter mixture and fold with a spatula until combined. Don’t overmix.
Pour the batter into an 8-inch/20 cm or 9-inch/22 cm square pan. Level the top with a spatula or bench scrapper. Bake at 350F/180°C for 25 minutes or until the top is golden brown and a skewer inserted comes out clean. Once done baking, remove the cake from the pan and cool completely.
Beat egg yolks and sugar on high speed until pale yellow, thick, and reach the ribbon stage. Sift in all-purpose flour, cornstarch, milk powder, and cocoa powder. Fold with a spatula gently until just combined. Add the chocolate paste and butter mixture. Fold with a spatula until combined. Don’t overmix.
Pour the batter into an 8-inch/20 cm or 9-inch/22 cm square pan. Level the top with a spatula or bench scrapper. Bake at 350F/180°C for 25 minutes or until the top is golden brown and a skewer inserted comes out clean. Once done baking, remove the cake from the pan and cool completely.
You will need 2 layers of vanilla cake and 1 layer of chocolate cake. Once they are cooled completely, place 1 layer of vanilla cake on a tray. Spread the top thinly with strawberry jam. Place the chocolate cake over the vanilla cake. Spread the top thinly with strawberry jam and top it off with the final vanilla cake layer.
Trim the edges with a knife. Cut into smaller slices.
Serve and enjoy.

Baking Tips

Using weight measurement. For precision.
Use good quality butter. It gives you richer and more flavorful cakes.
Room temperature ingredients. Eggs at room temperature will incorporate more air when whipped, than when cold. Room temperature butter should be cool to the touch, about 65F/18°C, which might be colder than your kitchen.
Don’t overmix. We put all the effort to beat the egg yolks and sugar to incorporate air as much as possible into the cake. This is what gives the cake its height and airy crumb. But if you overmix the batter, you will deflate all the air you have just beaten in. Make sure to fold the flour in gently. Go in a circular pattern, over and under, scraping the bottom of the bowl as you go to prevent clumps. The same goes when adding butter to the batter.

How to Store

After assembling the cake, wrap it up with a cling wrap or airtight container to prevent the cake from drying out. The cake can be kept at room temperature for 3-4 days or a week in the fridge. For longer storage, you can also put it in the freezer for up to 1 month. If the cake has been chilled in the fridge or freezer, let it sit at room temperature until the cake softens again before ready to be served.

Kue Lapis Surabaya (Surabaya Layer Cake)

Yield: 1 8-inch/20 cm cake

Prep Time: 1 hour 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 2 hours 45 minutes

Kue Lapis Surabaya is a classic Indonesian sponge cake with distinct recognizable yellow and brown layers. It is a must-have during big holiday celebrations in Indonesia.

Ingredients

Vanilla Cake (1 Layer)

12 egg yolks
1/2 cup granulated sugar (100 gr)
1/3 cup all-purpose flour (40 gr)
2 tbsp cornstarch (15 gr)
1 1/2 tbsp milk powder (10 gr)
1/2 cup + 1 tbsp salted butter (125 gr), room temperature
1 tsp vanilla extract
1 tbsp condensed milk

Chocolate Cake

12 egg yolks
1/2 cup + 2 tbsp granulated sugar (125 gr)
1/4 cup + 1/2 tbsp all-purpose flour (35 gr)
1 1/2 tbsp cornstarch (10 gr)
1 1/2 tbsp milk powder (10 gr)
2 tbsp cocoa powder (15 gr)
1 tbsp chocolate paste*
1/2 cup + 1 tbsp salted butter (125 gr), room temperature
1 tsp vanilla extract
1 tbsp condensed milk

Filling

1/3 cup strawberry jam (110 gr)

Instructions

Kue Lapis Surabaya consists of 2 layers of vanilla cake and 1 layer of chocolate cake. You can make each layer of vanilla cake separately or make two layers at once by doubling the vanilla cake ingredients and dividing the batter into 2 pans evenly.

Preheat oven to 350F/180°C.
Prepare the baking pans. Grease 3 8-inch/20 cm or 9-inch/22 cm square pans and line the bottom with parchment paper.
Whip the butter. With a stand mixer fitted with a whisk attachment or a hand mixer, beat 1 1/2 cups + 3 tbsp butter (375 gr), 3 tsp vanilla extract, and 3 tbsp condensed milk (for all 3 layers) on medium-high speed until pale white and fluffy. Set aside.

Vanilla Cake (1 layer)

Beat egg yolks and sugar. With a stand mixer fitted with a whisk attachment or a hand mixer, beat egg yolks and granulated sugar until pale yellow, thick, and forms a ribbon.
Add dry ingredients. Sift in the all-purpose flour, cornstarch, and milk powder. Fold the batter with a spatula until no flour is visible. Scrape down the sides of the bowl to ensure that everything is incorporated. Don't overmix.
Add butter. Add 1/3 butter mixture and fold gently until well incorporated. Don't overmix.
Pour the batter into the prepared pan. Flatten the top with the spatula or bench scraper. Drop the pan on the counter for 4-5 times to release the air bubbles in the batter.
Bake for 25 minutes until the top is golden brown and when a skewer inserted in the middle comes out clean.
Remove the cake from the pan. As soon as you take out the cake from the oven, drop it on the counter from a height of 30 cm to give a shock to the cake and prevent it from sinking. Loosen the sides with a knife. Take the cake out of the pan by placing a cooling rack over the pan and holding them together, flip them over. Peel off the parchment paper from the cake. Place another wire rack on top and flip it back. The top of the cake is now facing up. Let the cake cool completely.