Indonesian Layer Cake (Lapis Legit)
Lapis Legit Say it: LAH-pis LEH-git
Lapis Legit is a rich, spiced layered cake that is a legacy of Dutch colonial influence in Indonesia. Popular throughout Java, especially during Eid celebrations and festive occasions, it consists of thin layers of buttery cake baked one at a time. The result is a dense, aromatic cake with warm spices like cinnamon, nutmeg, and cardamom that tastes like a cross between a pound cake and a fruitcake without the fruit. Its name means "legit layer" or "delicious layer," referring to its sweet, buttery indulgence.
Indonesian Layer Cake (Lapis Legit)
Lapis Legit
Pronounced LAH-pis LEH-git
- Serves
- 8
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Advanced
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C) using only the top heat/broiler setting if possible, or the top element. Grease and line an 8x8-inch (20x20 cm) square cake pan with parchment paper.
In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 5 minutes. Add the condensed milk and vanilla and beat until incorporated.
In a separate bowl, whisk the egg yolks until thick and pale. Gradually add them to the butter mixture, beating well after each addition.
Sift together the flour, salt, cinnamon, nutmeg, cardamom, and cloves. Fold the dry ingredients into the butter-egg mixture until just combined.
In a clean bowl, beat the egg whites to stiff peaks. Gently fold the whites into the batter in three additions, keeping as much air as possible.
Spread 3-4 tablespoons of batter evenly in the prepared pan to make a very thin layer. Bake under the top heat for 4-6 minutes until golden brown and set. Repeat, adding a new thin layer on top of the baked one each time, until all batter is used (about 18-22 layers).
After the final layer, switch to bottom heat only and bake at 300°F (150°C) for 10-15 minutes to ensure the cake is fully cooked through.
Cool completely in the pan before turning out. The cake slices best when completely cool or after resting overnight.
Regional variants
Some families add a few drops of pandan extract between certain layers for a subtle green stripe and aroma, or incorporate grated young coconut in modern versions. A chocolate variation with cocoa in alternate layers is also popular in urban bakeries.
Cook's notes
- Use only the top broiler element if your oven allows it; this gives the classic caramelized top on each layer. Rotate the pan occasionally for even browning.
- The cake improves in flavor after 1-2 days wrapped in foil. Keep at room temperature up to 5 days or refrigerate up to 10 days.
- A thin metal offset spatula helps spread each layer quickly and evenly.
Serve with
Strong black coffee or Indonesian teh tarik (pulled tea).
Make ahead and storage
Lapis Legit tastes better the next day. Wrap tightly in foil and store at room temperature for up to 5 days or refrigerate up to 10 days. Bring to room temperature before serving.
