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Indonesian Spice Cake

4.60 from 5 votes

So back with a bang with a decadent and delicious cake for you all!This time from Indonesia all the way into our hearts comes one of the most magnificent looking,soft,spongy and delicious cake – the Spice Cake from Indonesia! I added Refined Oil in place of the unsalted butter the recipe generally used.Butter turns out a fluffier cake but in tropical countries like India and hot regions like Mumbai,the butter in the cake tends to go bad after a couple of days thus ruining the cake completely.While refrigerated,the butter solidifies which does not offer a tasty bite as intended.So the best substitute is ordinary refined Oil which we use for cooking!Neither does it solidify on chilling nor go sour at room temperature.It can be safely kept at room temperature for 24 hours thereafter has to be refrigerated to maintain the freshness.Then it stays fresh tasting for approximately 15 days.Whenever you want to have it,keep it outside 1 hour before eating.Or pop into a microwave to warm it!Follow the recipe without any other adjustments for a completely perfect and awesome cake which will be always there as a keeper recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Served AsSnacks
Servings 8


  • 2 cup cake flour/self raising flour/all purpose flour mixed with 2 tsp baking powder
  • 1/2 tsp baking powder
  • 1 tsp Nutmeg powder
  • 1/2 tsp Clove powder
  • 2 tsp Cinnamon powder
  • A pinch of salt
  • 1 1/2 cup refined oil/unsalted butter
  • 1 2/3 cup powdered sugar plus 2 tbsp I used 1/2 cup granular demerara sugar for a more rustic taste
  • 4 large eggs
  • 3 large egg yolks not the whites
  • 2 tsp Vanilla extract


  • Preheat oven to 160°C and prepare as in grease a metallic pan if using!In a large bowl sift flour with baking powder,nutmeg,clove,cinnamon powders and salt.Keep aside.
  • In another large bowl,beat butter till creamy and add sugar.Beat for 5 – 7 minutes till well blended.Add eggs one at a time beating after each addition.Then add the yolks and beat till smooth.Add vanilla extract and mix well.
  • Now fold in the prepared dry ingredients 2 tbsp at a time till it is completely used up.Fold with an up and down motion so that air is well incorporated into the batter.
  • Spoon into the baking pan and thump the pan on a flat surface to release any air pockets.Bake for 45 minutes – 1 hour till a toothpick inserted in the centre comes out clean.
  • Let the cake cook for 15 – 20 minutes and loosen the sides with a sharp knife.Invert onto a plate and sift the remaining 2 tbsp powdered sugar on top.
    Indonesian Spice Cake - Plattershare - Recipes, food stories and food lovers
  • Serve warm with tea or as a dessert with whipped cream,maple syrup or toffee sauce!
    Indonesian Spice Cake - Plattershare - Recipes, food stories and food lovers


Use any pan for this – Springform circular or square,Bundt,Tube or Angel Cake Pan.I used a silicon mould used for Greek Cakes I picked up at Heathrow Airport some years ago!

Please appreciate the author by voting!

4.60 from 5 votes

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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