Ombré Pandan Butter Cake

Ingredients

• 1.25 cup unsalted butter (room temperature)
• 1.25 cup granulated sugar
• 4 eggs (large)
• 0.66 cup coconut milk
• 2 tsp vanilla extract
• 3 tbsp fresh pandan extract (divided for ombre effect)
• 0.33 tsp pandan extract (store-bought/concentrated)
• 2.5 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.33 cup water (for glaze)
• 0.33 cup granulated sugar (for glaze)
• 0.5 tsp vanilla (for glaze)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

2. 2

   In a large bowl, cream together the 1 1/4 cup unsalted butter and 1 1/4 cup granulated sugar until light and fluffy.

3. 3

   Add the 4 large eggs one at a time, beating well after each addition.

4. 4

   Stir in the 2/3 cup coconut milk and 2 tsp vanilla extract until combined.

5. 5

   In a separate bowl, whisk together the 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. 7

   Divide the batter into three equal portions in separate bowls to create the ombre effect.

8. 8

   Leave the first portion plain (white/yellow). To the second portion, add a small amount of the pandan extracts for a light green color. To the third portion, add the remaining pandan extracts for a deep green color.

9. 9

   Layer the batters into the prepared pan, starting with the darkest green, then the light green, and finishing with the plain batter on top.

10. 10

    Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

11. 11

    While the cake is baking, prepare the glaze by combining 1/3 cup water and 1/3 cup sugar in a small saucepan. Bring to a simmer until sugar dissolves, then stir in 1/2 tsp vanilla and remove from heat.

12. 12

    Allow the cake to cool in the pan for 10 minutes, then poke holes in the top with a skewer and pour the simple syrup glaze over the warm cake.

Notes

The ombre effect is achieved by dividing the base batter and varying the concentration of pandan extract in each layer. Fresh pandan extract provides the best flavor, while store-bought concentrate provides the vibrant green color.

Nutrition per serving

• dessert
• cake
• pandan
• butter cake
• baked
• asian-inspired
• sweet