Pandan Butter Cake with Gula Melaka Swiss Meringue Buttercream

by - March 11, 2018

Pandan Cake with Gula Melaka Swiss Meringue Buttercream is one of my signature cakes that everyone likes.  I used to make Pandan Chiffon/Cotton Cake to go with this buttercream.  This time round, I wanted to try it with a Pandan Butter Cake instead and the result is excellent.  

I have been experimenting with Pandan Butter Cake by using a homemade Pandan Juice concentrate. The first few attempts were not successful as the cakes turned out slightly wet although the taste is good.  I found out the culprit is the high water content in the pandan juice despite being a concentrate.  For the pandan butter cake to work, I blended the pandan leaves with milk instead of water then left in the fridge for a day to settle and I used the bottom part only. I have been making this 4th pandan butter cake with this method and it has worked out fine each time.

Someone may think why not just use the store bought pandan paste or essence.  You can use the store bought essence but the result is not quite the same. My motto is healthy baking.  So, I avoid artificial ingredients and try to keep everything natural. 

The method I am sharing below is using the Mr Ng SK's Butter Cake method which egg yolks and egg whites are separated.  I tried the original butter cake method whereby the whole eggs added to the beaten butter and sugar and it worked perfectly fine.  My conclusion is there is not much difference with either method.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Butter Cake with Gula Melaka Swiss Meringue Buttercream Recipe

Yield: 7 inch square cake


Pandan Butter Cake

200g butter (room temperature)
50g caster sugar
3 egg yolks (big size, room temperature)
60ml fresh milk & pandan mixture (100ml fresh milk + 10 pandan leaves)

180g plain flour/cake flour
20g corn flour
1 ½ tsp baking powder or double action baking powder
¼  tsp salt

3 egg white (big size, room temperature)
50g caster sugar
½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil: 7 inch square pan

Gula Melaka Swiss Meringue Buttercream

Please refer the recipe here.

  1. One day before baking, blend pandan leaves together with milk till fine in a food processor.  Squeeze out the juice through a sieve.  Leave in the fridge overnight. Use the bottom part only (60ml) after next day.
  2. Preheat oven to 170C.  Line the bottom of a baking pan with non-stick baking paper.
  3. Sift flour and baking powder.  Add in salt and keep aside.
  4. Cream butter and sugar with electric mixer till light & fluffy.  Scrap down the sides of the bowl occasionally.
  5. Add egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60ml of milk and pandan mixture and mix till incorporated.  Add in balance of the flour mixture and mix well.  Lastly, mix with spatula until well combined.
  6. Using an electric mixer, whisk egg white and lemon juice until foamy. Gradually add in sugar and whisk until stiff peaks.
  7. Mix 1/3 of meringue with butter mixer with a spatula. Add another 1/3 portion and fold gently. 
  8. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
  9. Pour the batter into the prepared cake pan and smooth the top.
  10. Bake at the preheated oven at 170C for 45 minutes or until an inserted skewer comes out clean.
  11. Remove cake from oven and let it cool for 10 minutes before unmoulding.  Let cake cool completely on wire rack.
  12. Trim the edges of the cake with a knife. Spread the Gula Melaka Swiss Meringue Buttercream as desired and decorate with dried coconut flakes.

For original butter cake method, please add in the whole egg one at a time on step 5 and omit step 6, 7 & 8.

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  1. In the recipe stated 60ml fresh milk and pandan mixture, is it 60ml milk alone plus the bottom part only (60ml)pandan mixture or 60ml milk with pandan mixture together?

    1. Hi there,
      Thanks for dropping by. It is 60 ml of pandan and milk (together) mixture. I used milk to extract the pandan juice instead of water. Try to get the botton part as it is more concentrate.
      I hope it answers your question.

      Thanks & happy baking.

    2. Hi,

      I've purchased your cook book. In the cook book, under "Pandan Butter Cake" recipe, it calls for 60ml fresh milk, 120ml coconut milk, 10 pandan leaves. And the "Pandan Mixture" is made with the 120ml coconut milk and 10 pandan leaves (use only 60ml of the bottom mixture). After which the recipes states to "add fresh milk and Pandan Mixture to mix".

      From the way it's written, I assumed it called for the 60ml fresh milk plus 60ml Pandan mixture (from 120ml coconut milk + 10 pandan leaves). Which is a total of 120ml liquid. Is this correct? Also, why isn't the coconut milk used in this online recipe? Everything else being the same. Is this a newer recipe than that in your cook book?

      Am sorry to ask so many questions as I'm looking for a healthy pandan butter cake recipe. And your recipe seems to come very close! :) Plus the cake looks very good as well. Looking forward to your reply as I can't wait to try out the recipe! Thank you!

    3. Hi there,

      First of all, sorry for the confusion. There is suppose an open and close bracket (120ml coconut milk + 10 pandan leaves) in the book. But, I do not know why the publisher accidentally deleted them.

      Total liquid used is 60ml fresh milk and pandan mixture. You can either use fresh milk or coconut milk to extract the pandan juice. I refer Fresh milk & pandan mixture to one item which in Method 1.

      The online recipe is the same and not new recipe.

      Thousand apologies for the confusion.

      I hope it is clear to you now. Please let me know if you are still unclear. I am happy to explain.

      Cheers & happy baking.

      Thanks :)

  2. Hi Yeanley, very nice cake! Can I use this recipe to bake in a 6inch round pan? Thanks!

    1. Hi there,

      Thank you for dropping by. I afraid the batter will over flow. It is better to use 7 inches of round cake tin if you have. However, you may try to use the 6 inches round cake tin first. If can't fit then change the tin.

      Cheers & happy baking.

  3. Hi, may I know is the cake a dense cake? I am keen to try your recipe! Thanks!

    1. Hi, thank you for dropping by. The cake is like butter cake texture and not chiffon cake type.
      Cheers and happy baking :)

  4. Hi Yeanley,

    what piping tip do you use for piping the decorations? :)

  5. Hi.. Thanks for th recipe. If i choose to use butter cake style, shud i add up th amt of sugar for meringue into th main batter? Thanks!

    1. You are most welcome, Armi. Yes, please use total sugar of 100g.
      Thank you and happy baking :)

    2. Hi Yeanley. Thanks for th reply. I forgot to ask 1 more thing.If i wnt to substitute th milk with coconut cream extract (concentrated), shud i dilute it a bit n blend together with pandan leaves? Will it gives th same (or almost) texture/moistness like using fresh milk? Thanks!

    3. Hi Armi, I never tried baking butter cake using coconut cream. Sorry, I can't answer you this question. But, you may try if you don't want to use fresh milk. I am not sure if you should dilute a bit as we try not to add water in the cake batter.
      Cheers :)

  6. Hi Yeanley,

    Can I bake this as cupcakes instead and what temperature and time should I use.

    Thank you

    1. Hi Elle,

      Thank you for asking. I never tried this recipe on cupcakes. It should work too. I would suggest you to keep the temperature at 170C and reduce the duration to 20 - 25 minutes or until an inserted skewer comes out clean.

      Cheers :)