Vintage Pandan Gula Melaka Cake

Made this vintage inspired cake before starting residency! These are layers of pandan flavored sponge cake, filled with gula melaka and coconut swiss meringue buttercream. Would love to try making more vintage-cakes in the future~
This was a really fun cake to make and the video recipes are on my tiktok and Instagram 🐰🎀🥥.
Vintage Pandan Gula Melaka Cake
Makes 1 4-inch 4-layer cake
Pandan Gula Melaka Cake adapted from Kawaii Sweet World


1.5 cups cake flour
1 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
56g butter, room temperature, cut into 1/2 inch cubes
1/4 cup oil
2 eggs
1/2 cup buttermilk
2 tsp vanilla
1 tsp pandan extract

Coconut Swiss Meringue Buttercream adapted from Food 52

4 egg whites
200g granulated sugar
226 grams unsalted butter, softened
1/3 cup coconut cream
2 tsp vanilla extract
1 tsp coconut extract (optional)
1/4 tsp salt

Gula Melaka Syrup

400g pure gula melaka palm sugar
100ml water (adjust to consistency)
Pandan leaves
salt to taste

Additional Decorating Materials

Food coloring
Wilton piping tips
#104 for the rose petal

To make Vanilla Cake (Reverse Cream method):

Preheat the oven to 350°F (180°C). Butter the bottom of 2 3-inch round pans and line with baking paper.

In the bowl of an electric mixer, mix together the cake flour, sugar, baking powder, baking soda, and salt on low speed with the paddle attachment for 1 minute.

Keeping the mixer on low speed, add the cubed butter and combine until the mixture resembles coarse sand (about 4 minutes).

In a separate bowl, whisk together the oil, eggs, buttermilk, pandan extract and vanilla. With the mixer on low speed, gradually add the wet ingredients and mix just until combined.

Weigh out equal amounts into 2 3-inch cake pans. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before decorating.

To make Coconut Swiss Meringue buttercream:

In a large saucepan, place mixing bowl over a pot of barely simmering water. Add egg whites and cups sugar and whisk together until frothy. Whisk constantly until mixture reaches 160˚F (takes about 3 min). Sugar should be fully dissolved (no granules when rubbing mixture between finger tips). Mixture will feel hot to the touch (or like the temperature of warm milk).

Once bowl is at room temperature, switch to paddle attachment, and whip together until soft peaks form. Add butter 1 Tbsp at a time. Once all butter is in, scrape down the bowl and continue beating until it reaches a thick whipped consistency. It may look lumpy – it’s a good sign, keep beating until it changes consistency to become smooth, thick and whipped. Add coconut cream, vanilla extract and salt and mix on med-high until incorporated and silky.

To Make Gula Melaka Syrup

Boil gula melaka with pandan leaves in a pot. Let it boil until gula melaka has completely melted. Top up water if the syrup is too thick. Add salt to taste. Store in the fridge to cool. 


Trim off excess of the layers (freeze beforehand helps). Slice each cake across to create 4 layers. Place first first layer on cake board, filling with coconut swiss meringue buttercream and gula melaka syrup. Make a crumb coat by smoothing frosting over the entire cake. Pipe on decorations with your variety of tips. Watch the instruction video for details! Enjoy 🙂 

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