Pandan Fudge Cake
Indulge in the tropical decadence of this Pandan Fudge Cake, a heavenly combination of soft, buttery cake layers infused with aromatic pandan and creamy coconut milk, all enveloped in a luscious pandan fudge. This stunning dessert blends Southeast Asian flavors with classic baking techniques, creating a unique, vibrant green centerpiece for any occasion. The cake is made ultra-moist with coconut milk and pandan extract, then elevated with a rich, custard-like fudge made from sweetened condensed milk and more fragrant pandan. Perfect for those who love the delicate sweetness of pandan, this cake is a showstopper that’s both eye-catching and irresistibly delicious. Serve chilled for a refreshing treat that’s sure to impress! Keywords: Pandan Fudge Cake, pandan dessert, tropical cake recipe, coconut milk cake, pandan extract recipes.
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Recipe Information
Ingredients
- 200 grams Cake Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoons Salt
- 150 grams Unsalted Butter
- 150 grams Granulated Sugar
- 3 Large Eggs
- 200 milliliters Coconut Milk
- 2 teaspoons Pandan Extract
- 100 milliliters Sweetened Condensed Milk
- 2 tablespoons Corn Flour
- 250 milliliters Whole Milk
- 20 grams Unsalted Butter (for fudge)
Instructions
Preheat your oven to 170°C (340°F) and grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Mix in the coconut milk and pandan extract until evenly combined.
Gradually add the dry ingredients to the wet mixture in three batches, folding gently with a spatula until just combined. Avoid overmixing.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely on a wire rack.
While the cake cools, make the pandan fudge. In a small saucepan, whisk together the sweetened condensed milk, corn flour, whole milk, and pandan extract over medium heat.
Cook the mixture, stirring constantly, until it thickens to a smooth custard-like consistency. Remove from heat and stir in the butter until fully melted and incorporated.
Once the cake has fully cooled, slice it horizontally into even layers (2 or 3 layers depending on your preference).
Spread a generous amount of pandan fudge between each cake layer, then spread the remaining fudge over the top and sides of the cake for a smooth finish.
Chill the cake in the refrigerator for at least 1 hour to set the fudge before slicing and serving. Enjoy your fragrant Pandan Fudge Cake!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 29.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
