Fluffy Pandan Cake Recipe
This pandan cake recipe creates the fluffiest, most aromatic Asian dessert you’ve ever tasted. Simple ingredients, dreamy results—bake it today!
This pandan cake recipe transforms six eggs, fragrant pandan extract, and everyday pantry staples into a cloud-like dessert with that gorgeous jade-green color and sweet, vanilla-like aroma that’ll transport your kitchen straight to Southeast Asia.
I stumbled into pandan desserts during a trip to Singapore, and honestly? I’ve never looked back. That first bite of spongy, aromatic pandan cake at a little hawker stall completely rewired my dessert brain.
Now I bake this Asian pandan dessert at least twice a month, and my neighbors have stopped pretending they’re “just passing by” when it’s in the oven. The smell is that good.
If you’re already hooked on unique flavors, you’ll want to check out this ultimate pistachio ice cream cake—another crowd-pleaser with that same wow-factor.
Table of Contents
Why You’ll Love This Pandan Cake Recipe
This pandan dessert hits differently, and here’s why:
- Ridiculously fluffy texture that practically melts on your tongue (we’re folding in whipped egg whites, which creates magic)
- Naturally stunning color without any artificial dyes—just pure pandan extract doing its thing
- Not-too-sweet perfection that works for breakfast, snack time, or fancy dinner parties
- Beginner-friendly despite looking super impressive
- Keeps beautifully for days (if it lasts that long!)
I learned the egg-folding technique from my first disaster batch—turned out I was stirring too aggressively and deflating all those precious air bubbles. Once I got gentle with it, everything changed. According to King Arthur Baking Company, proper folding technique is crucial for maintaining volume in chiffon-style cakes, and they’re absolutely right.
Nutritional Peek (Per Slice, Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 7g |
| Carbohydrates | 38g |
| Fat | 12g |
These are estimates—your slice size and toppings will vary!
Ingredients for Your Pandan Pudding-Like Cake
This Asian pandan dessert relies on simple ingredients you can grab at most grocery stores (pandan extract is usually in the baking aisle or Asian markets):
| Amount | Ingredient |
|---|---|
| 6 large | eggs, separated |
| 200g | granulated sugar, divided |
| 100ml | milk (whole works best for richness) |
| 100ml | vegetable oil (or try coconut oil for extra tropical vibes!) |
| 1½ tsp | pandan extract (don’t skimp—this is where the magic lives) |
| 200g | all-purpose flour |
| 1 tsp | baking powder |
| pinch | salt |
| 1 tbsp | powdered sugar for topping (optional but pretty) |
Quick note: If you can’t find pandan extract locally, grab it online—it’s shelf-stable and lasts forever. And if you’re curious about working with specialty extracts, our Italian pistachio cream cake uses similar techniques with different flavors.
Equipment You’ll Need
Essential:
- Two mixing bowls (one for yolks, one for whites)
- Electric mixer or stand mixer
- 20cm (8-inch) cake tin
- Whisk or spatula for folding
- Sifter (for lump-free flour)
Nice to have:
- Cake tester or toothpick
- Cooling rack
- Fine-mesh sieve for dusting sugar
Step-by-Step: Making Your Pandan Cake Recipe Come to Life
Let’s walk through this pandan cake recipe together—it’s easier than you think!
Step 1: Prep Your Space
Preheat your oven to 180°C (350°F). Grease that 20cm cake tin generously with oil—I like brushing it on with a pastry brush to get every corner. Nothing sadder than a stuck cake!
Step 2: Separate Those Eggs
Crack your eggs and separate whites from yolks into two different bowls. Pro tip: Do this when eggs are cold from the fridge—they separate cleaner. But let the whites come to room temp before beating (they’ll fluff up better).
Step 3: Yolk Mixture
Whisk together egg yolks and about 150g of the sugar for 2-3 minutes until it’s pale and creamy—think the color of butter. Your arm might get tired if you’re whisking by hand, but it’s worth it!
Step 4: Add the Wet Ingredients
Mix in your milk, vegetable oil, and that beautiful pandan extract until everything’s swimming together happily. The batter should smell incredible by now (if not, add a touch more extract).
Step 5: Dry Ingredients Join the Party
Sift in your flour, salt, and baking powder. Mix gently until just combined—you want it smooth but not overworked. Some tiny lumps are fine; they’ll bake out.
Step 6: The Magic Moment—Whipping Egg Whites
With clean, dry beaters, whip those egg whites with the remaining 50g sugar for 2-3 minutes until stiff peaks form. When you lift the beater, the peaks should stand up straight like little mountains. This is what makes the cake impossibly fluffy!
Step 7: The Gentle Fold
Here’s where beginners often mess up (I definitely did). Fold the beaten egg whites into your batter in three additions. Use a spatula and cut down through the center, sweep along the bottom, and bring it up the side—like you’re giving the batter a gentle hug. Don’t stir or beat. We’re keeping all that air we just worked so hard to create!
Step 8: Bake Time
Pour the batter into your prepared tin—it should look gorgeously pale green. Bake for 25-30 minutes. The cake’s done when a toothpick inserted in the center comes out clean and the top springs back when gently pressed. (My oven runs hot, so mine’s usually done at 27 minutes—know your oven!)
Step 9: Cool Completely
Let it cool in the pan for 10 minutes, then turn it out onto a cooling rack. Resist the urge to cut it while warm—it needs time to set its fluffy structure. Once cool, dust with powdered sugar if you’re feeling fancy.
Pro Tips & Guidance for Perfect Pandan Dessert
This pandan pudding-textured cake improves with a few insider tricks:
- Room temperature eggs (especially the whites) whip up with much more volume
- Don’t rush the folding—take your time and be gentle. I set a timer for 2 minutes just to slow myself down
- Fresh baking powder matters—if yours has been sitting in the cupboard since 2019, grab a new tin
- Test doneness early—ovens vary wildly. Start checking at 23 minutes
The science behind whipping egg whites is fascinating—Serious Eats has an excellent deep-dive on how egg proteins unfold and trap air bubbles, creating that stable foam we need for chiffon cakes. Understanding this helped me troubleshoot my early attempts!
Troubleshooting Guide (Because We All Have Those Days)
Cake deflated after baking?
No worries—you probably opened the oven door too early or the egg whites weren’t beaten stiff enough. Next time, wait until at least 20 minutes before peeking, and make sure those peaks stand straight up.
Batter seems too thin?
Add a tablespoon of flour at a time until it looks like thick pancake batter. Room temperature matters here too—cold milk can thin things out.
Cake stuck to the pan?
Been there! Grease more generously next time, or line the bottom with parchment paper. For now, run a knife around the edge and hope for the best (it’ll still taste amazing).
Not enough pandan flavor?
Double down next time! Start with 1½ teaspoons, but if you’re like me and want that punch, go up to 2 teaspoons.
Variations & Twists on This Pandan Cake Recipe
Once you’ve mastered the classic Asian pandan dessert, try these fun spins:
Coconut lover’s version: Replace half the milk with coconut milk and top with toasted coconut flakes
Pandan cream cake: Slice horizontally and fill with whipped cream mixed with a little pandan extract
Mini versions: Bake in muffin tins for 15-18 minutes—perfect for lunch boxes
Chocolate swirl: Divide batter in half, mix cocoa powder into one portion, and marble them together
For more Asian-inspired frosting ideas, peek at our Korean-style buttercream—it pairs beautifully with pandan cake!
Serving, Storage & Reheating Your Pandan Dessert
Serving ideas:
Enjoy this pandan cake at room temperature with a cup of jasmine tea, or get fancy with a dollop of coconut whipped cream and fresh mango slices. It’s also phenomenal toasted the next day with butter (trust me on this).
Storage:
Keep wrapped tightly in plastic wrap at room temperature for 2 days, or refrigerate for up to 5 days. The texture stays beautifully moist.
Reheating:
Pop a slice in the microwave for 10-15 seconds to bring back that fresh-baked warmth. Or toast in a pan with a little butter for crispy edges and soft centers.
No-Waste Kitchen Magic
Got leftover egg whites from other recipes? Freeze them! I keep a labeled container in the freezer and thaw them for this pandan cake when I’m ready. Each white is roughly 30-35g if you need to measure.
If your cake goes stale (somehow), cube it and make a trifle layered with coconut cream and tropical fruit. Or pulse into crumbs for a unique pie crust. Nothing goes to waste in my kitchen!
Frequently Asked Questions
Can I freeze this pandan cake recipe?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
Where do I find pandan extract?
Check Asian grocery stores first—it’s usually in the baking section near other extracts. Online retailers like Amazon also carry multiple brands. Look for the concentrated liquid, not pandan paste.
Can I make this pandan dessert without an electric mixer?
You can whisk egg whites by hand, but honestly? It takes forever and your arm will hate you. A handheld electric mixer is a worthy $20 investment if you plan to bake regularly.
Why is my pandan cake dense instead of fluffy?
Usually this means the egg whites weren’t whipped enough, or they were deflated during folding. Make sure those peaks are truly stiff, and fold—don’t stir—when combining.
How do I know when the cake is done?
Insert a toothpick into the center. It should come out clean or with just a couple of moist crumbs. The top should spring back when lightly pressed, and the edges will just start pulling away from the pan.
Let’s Celebrate This Beautiful Pandan Cake!
There’s something genuinely magical about pulling a perfect pandan cake recipe out of the oven—that aroma, that color, that impossibly soft crumb. It’s a dessert that sparks conversations and creates memories (and maybe some friendly neighbor competition).
I’d love to see your creations! Drop a comment below with your baking adventures, any clever swaps you tried, or just to say hi. And if you’re on an aromatic dessert kick, don’t miss our ultimate pistachio ice cream cake for your next baking project.
Happy baking, friends! May your egg whites be fluffy and your kitchen smell like tropical paradise.
Fluffy Pandan Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease that 20cm cake tin generously with oil.
- Crack your eggs and separate whites from yolks into two different bowls. Do this when eggs are cold from the fridge, but let the whites come to room temp before beating.
- Whisk together egg yolks and about 150g of the sugar for 2-3 minutes until it’s pale and creamy.
- Mix in your milk, vegetable oil, and pandan extract until everything’s combined.
- Sift in your flour, salt, and baking powder. Mix gently until just combined.
- With clean, dry beaters, whip those egg whites with the remaining 50g sugar for 2-3 minutes until stiff peaks form.
- Fold the beaten egg whites into your batter in three additions. Use a spatula and cut down through the center, sweep along the bottom, and bring it up the side. Don’t stir or beat.
- Pour the batter into your prepared tin. Bake for 25-30 minutes. The cake’s done when a toothpick inserted in the center comes out clean and the top springs back when gently pressed.
- Let it cool in the pan for 10 minutes, then turn it out onto a cooling rack. Once cool, dust with powdered sugar if desired.
