This pandan cake recipe is designed for home bakers who want reliable results: a soft crumb, light texture, and authentic pandan aroma. Instead of focusing on theory, this guide goes deep into ingredients, techniques, variations, and common baking fixes, so you can master pandan cake confidently.
Whether you’re making a classic pandan chiffon cake or adapting the recipe into cupcakes or layered cakes, this pandan cake recipe will walk you through every step.
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Pandan Cake Recipe Overview
Before starting, it’s important to understand what makes a good pandan cake recipe work.
A successful pandan cake recipe should deliver:
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A light and fluffy texture
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Even pandan flavor without bitterness
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Moist crumb that stays soft after cooling
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Stable structure that doesn’t collapse
This recipe focuses on balance, between eggs, coconut milk, and pandan flavor.
Choose eco-friendly cake packaging designed to keep pandan cake soft and fresh longer.
Pandan Cake Ingredients (Recipe Breakdown)
Essential Ingredients for Pandan Cake Recipe
These are the core ingredients used in most pandan cake recipes:
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Eggs (separated for chiffon-style texture)
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Sugar (granulated or caster sugar)
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Cake flour or all-purpose flour
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Coconut milk
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Neutral oil or butter
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Pandan extract or pandan juice
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Cream of tartar (optional but recommended)
Each ingredient plays a specific role in structure, moisture, and aroma.
Pandan Leaves vs Pandan Extract in a Pandan Cake Recipe
You can make pandan cake using either fresh pandan leaves or pandan extract.
Fresh pandan leaves
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Natural aroma
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Softer green color
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Requires blending and straining
Pandan extract
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Convenient and consistent
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Stronger flavor
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Easy for beginners
For most home bakers, pandan extract is the most practical choice.
Best Flour for Pandan Cake Recipe
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Cake flour → softer, finer crumb
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All-purpose flour → slightly denser but stable
For chiffon-style pandan cake recipes, cake flour is highly recommended.
Classic Pandan Cake Recipe (Chiffon-Style)
This is the most popular pandan cake recipe used across Southeast Asia.
Ingredients for Pandan Cake Recipe
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6 large eggs, separated
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120 g sugar (divide into two portions)
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100 ml coconut milk
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80 ml vegetable oil
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120 g cake flour
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1½ tsp pandan extract (or fresh pandan juice)
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½ tsp cream of tartar
Step-by-Step Pandan Cake Recipe Instructions
Step 1: Prepare the Egg Yolk Batter
Whisk egg yolks with half of the sugar until pale. Add oil, coconut milk, and pandan extract, then mix until smooth.
Sift in flour and stir gently until no lumps remain. The batter should be thick but pourable.
Step 2: Whip Egg Whites for Pandan Cake
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining sugar and beat until stiff peaks form.
Properly whipped egg whites are critical for a fluffy pandan cake recipe.
Step 3: Folding Egg Whites into Pandan Batter
Fold the egg whites into the pandan batter in three batches. Use a gentle folding motion to avoid deflating the air.
This step determines whether your pandan cake will be light or dense.
Step 4: Baking the Pandan Cake
Pour the batter into an ungreased chiffon or tube pan.
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Oven temperature: 170°C / 340°F
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Baking time: 40–45 minutes
The cake should rise evenly and spring back when lightly pressed.
Step 5: Cooling Pandan Cake Properly
Immediately invert the pan after baking and allow the pandan cake to cool completely.
Skipping this step often causes pandan cake to collapse.
Pandan Cake Recipe Baking Tips
Small technique adjustments can significantly improve results.
Key baking tips for pandan cake recipe:
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Use room-temperature eggs
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Measure pandan extract carefully
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Do not overmix after adding flour
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Avoid opening the oven too early
These tips help maintain structure and aroma.
Common Pandan Cake Recipe Problems and Fixes
Why Did My Pandan Cake Collapse?
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Underbaked center
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Egg whites overmixed or undermixed
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Cake not cooled upside down
Why Is My Pandan Cake Dense?
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Batter overmixed
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Egg whites deflated
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Wrong flour type
Why Does My Pandan Cake Taste Bitter?
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Too much pandan extract
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Low-quality extract
Pandan Cake Recipe Variations
One base pandan cake recipe can be adapted in many ways.
Pandan Coconut Cake Recipe
Replace regular milk entirely with coconut milk for a richer flavor and softer crumb.
Pandan Butter Cake Recipe
Substitute oil with butter for a denser, richer pandan cake suitable for loaf pans.
Steamed Pandan Cake Recipe
Steam the batter instead of baking for a very moist and tender pandan cake, common in traditional desserts.
Pandan Cake Cupcakes Recipe
Use the same batter and bake in cupcake liners:
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Temperature: 165°C / 330°F
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Time: 18–22 minutes
Serving Ideas for Pandan Cake Recipe
Pandan cake is versatile and works well for many occasions.
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Afternoon tea
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Birthday desserts
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Light after-meal dessert
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Paired with coffee or jasmine tea
It can be served plain or with light toppings.
Pandan Cake Recipe FAQs (Recipe-Focused)
Can I use pandan extract instead of pandan leaves?
Yes. Most pandan cake recipes rely on extract for consistency.
Why is my pandan cake not green?
Low-quality extract or insufficient pandan juice can result in pale color.
Can I make pandan cake without coconut milk?
Yes, but coconut milk enhances moisture and flavor.
Can pandan cake be frozen?
Yes, plain pandan cake freezes well for up to two months.
Is pandan cake recipe suitable for beginners?
Yes, especially sponge-style versions with fewer steps.
Conclusion
This pandan cake recipe focuses on technique, balance, and adaptability. Once you master the base method, you can easily create multiple pandan cake variations using the same foundation.
With proper mixing, baking, and cooling, pandan cake can be one of the most reliable and rewarding cakes to bake at home.
