Indonesian Cakes > Layer Cakes

Terang Bulan Layer Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract

Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Cooling rack

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

4. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and vanilla extract. Mix until just combined.

5. In a separate bowl, mix the cocoa powder and hot water until smooth. Add this mixture to half of the cake batter and stir until well combined.

6. Pour the chocolate batter into one of the prepared pans and the vanilla batter into the other. Smooth the tops with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

8. While the cakes are baking, prepare the milk mixture. In a saucepan, combine the sweetened condensed milk, evaporated milk, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the powdered sugar and vanilla extract.

9. Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and place them on a cooling rack to cool completely.

10. Once the cakes are cool, place the vanilla cake on a serving plate. Using a fork, poke holes all over the top of the cake.

11. Pour half of the milk mixture over the vanilla cake, allowing it to soak in.

12. Place the chocolate cake on top of the vanilla cake. Poke holes all over the top of the chocolate cake and pour the remaining milk mixture over it.

13. Chill the cake in the refrigerator for at least 2 hours before serving.


Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 servings

Nutritional information:
Calories: 435
Fat: 22g
Saturated Fat: 13g
Cholesterol: 120mg
Sodium: 295mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 39g
Protein: 6g

Substitutions for ingredients:
- Whole milk can be used instead of buttermilk.
- Dutch-processed cocoa powder can be used instead of regular cocoa powder.
- Half-and-half can be used instead of heavy cream.

Variations:
- Add chopped nuts or chocolate chips to the batter.
- Use different flavors of extract, such as almond or coconut.
- Add food coloring to the batter for a fun twist.

Tips and tricks:
- Make sure to poke enough holes in the cake to allow the milk mixture to soak in.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld together.
- Use a serrated knife to cut the cake for clean slices.

Storage instructions:
Store the cake covered in the refrigerator for up to 3 days.

Reheating instructions:
Serve the cake chilled.

Presentation ideas:
Dust the top of the cake with cocoa powder or powdered sugar.

Garnishes:
Top the cake with whipped cream and fresh berries.

Pairings:
Serve with a cup of coffee or tea.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
If the cake is too dry, poke more holes in it and pour more milk mixture over it.

Food safety advice:
Make sure to store the cake in the refrigerator and consume within 3 days.

Food history:
Terang Bulan Layer Cake is a popular dessert in Indonesia. It is also known as "Martabak Manis" and is often sold by street vendors.

Flavor profiles:
This cake has a rich chocolate flavor and a sweet, creamy milk mixture.

Serving suggestions:
Serve the cake chilled with a dollop of whipped cream and fresh berries.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Malaysian

Taste: Sweet, Creamy, Buttery, Fluffy, Rich