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Nigerian cake is simple and sweet. There’s not a lot going on in the cake but it tastes delicious. No chocolates, no whipped cream but Nigerians love it and they are always searching for that unadulterated Nigerian Cake recipe for that cake that melts in the mouth.
Whether you are looking to bake a Nigerian wedding cake, a Nigerian Birthday cake for your kids or you just want to bake a cake that you will store in your freezer and munch on from time to time, the Nigerian cake recipe detailed on this page is the basis for all Nigerian cake recipes. All you need to do is add a little twist to yours. But don’t go too far with it else you ruin it 🙂
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The quantities of ingredients listed below are what I used for a cake that I baked with a 10 inch diameter and 2.5 inch deep cake pan. When done, the cake had a diameter of 10 inches (of course) and a height of 2.5 inches with a slight dome.
You MUST use plain flour for you to have success with the Nigerian Cake recipe detailed on this page. I do not know what using a self-rising flour will do to your cake if you use it. The problem with self-rising flour is that they never state the amount of the leavening agent (in this case, baking powder) they added to the flour. This is why I prefer plain flour so that I have more control over the amount of baking powder that I add to the cake recipe.
For those living in Nigeria, please use baking butter NOT margarine. You should be able to buy baking butter from any shop that sells bakery ingredients. For my US audience whose butter comes in sticks. I don’t know the weight of 1 stick of butter. Maybe this is written on the wrapping so you can check it and then know how many sticks correspond to 1.1 lbs.
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Please do not melt the butter. Bring it out from the fridge the day before you make your Nigerian cake. This way, it will be soft enough for creaming on the day you’ll bake the cake.
If you think your granulated sugar is too coarse, you can grind it with a dry mill (the one used for grinding egusi, ogbono, etc) before adding it to the butter for creaming. You only need to grind it a little bit to reduce the size of the grains of sugar. This reduces the creaming time.
The job of the vanilla extract is just to add a vanilla flavour to the cake. If you want another flavour such as butterscotch (used in wedding cakes) etc, please use it to replace the vanilla flavour and add it when I add the vanilla flavour.
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If you want to add dry fruits such as raisins, please soak these in brandy for at least 1 week (up to 1 month for Nigerian wedding cakes) before adding it to your cake. This is so that the fruits will not make the cake go bad or taste funny after some time especially for Nigerian Wedding cakes which people like to keep for a longer time.
The brandy is a preservative for the cake. With all those eggs in the cake, it can go bad before the event if you don’t add brandy or any other cake preservative to it. Here, I am talking about if you will place the cake on the counter for a few days while decorating it (especially for wedding cakes). But if you are making a cake that you will throw into your freezer as soon as it has cooled down, then no need for the brandy.
I used the highest setting on my mixer which is a 300 Watts appliance and the creaming took me a total of 1 hour.
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Please follow the instructions in the user manual of your mixer when creaming. For my mixer, the instruction says that I should not run the appliance for more than 10 minutes at a time. So, I cream for 10 minutes, stop to let the mixer rest and cool down, I run it again for ten minutes etc. And it took me a total of 1 hour creaming time (stoppage time NOT included) to completely cream the butter and the sugar. Your own time may be more or less depending on the type of mixer you have and the size of the grains of your sugar.
A well-creamed sugar/butter mix should look much whiter than the butter you started with, softer (it should be able to drop from a spoon, see video) and you can barely feel the granulated sugar when you taste the creamed butter and sugar. Some granulated sugar may be stubborn and you can still feel the grains but it’s OK so long as the butter/sugar mixture is as white and soft as possible.
When you are almost done with the creaming, prepare your cake pan by rubbing the insides with soft butter. Then put some flour into the greased pan, making sure the flour touches every part, then pour out the flour.
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The greasing and flouring of the insides of your cake pan will prevent the cake from sticking to the pan thereby making it easy for you to bring out the cake from the pan when done, without denting the cake.
If your mixer is big enough to accommodate the creamed butter and sugar with the whisked eggs, add the whisked egg into the mixer. Mix till you have a smooth fluffy blend of the creamed butter/sugar and the eggs.
If your mixer is not big enough, transfer the creamed butter and sugar to a bigger bowl. Add the eggs and use a hand mixer to mix the two till you get a fluffy smooth blend. My mixer is quite small so this is what I did in the video below. This took me about 5 minutes with my 300 Watts hand mixer which is extractable from my mixer.
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It’s now time to turn on your oven to 150°C or 302°F so that it can start heating up while you finish mixing the cake. You should also switch it to the up & down heat setting.
Add the vanilla extract or any other flavours of your choice, add the brandy and pre-soaked dry fruits (if any) and stir with a wooden spatula till everything is well incorporated. Add some browning if you are baking a Nigerian wedding cake. This is what gives the cake the dark colour.
Once you are sure that the cake is done, bring it out of the oven and leave it alone for only 5 minutes then take out the sides of the pan. Then leave to cool down completely before decorating the cake.
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That’s how the Nigerian Cake is made. You can serve it up as a snack with a chilled drink or eat it as a dessert. When decorated, use for birthdays and weddings.If you have ever attended a Nigerian wedding and waited to have a piece of the cake at the reception, you would notice the unusual dark color, dots of raisins and the complex, slightly alcoholic taste. These are few of the characteristics of the Nigerian wedding cake which is technically a type of fruitcake. It however does not contain as much fruits as traditional fruitcakes (recipes for fruitcakes can be found here). I have been trying for a couple of years to recreate this cake without success. There was always something missing. You can thus imagine my excitement when I found those missing ingredients and nailed this recipe. Trust me when I say this, this is one of the best, if not the best recipe for a Nigerian wedding cake. Note that this recipe differs from the typical Nigerian style cake (recipe here).
(1) I have used a combination of both butter and margarine in this recipe. Typically, this cake is made only with margarine. The addition of butter however gives it some added creaminess and I surmise, better taste. I would not however use only butter for this recipe as you would be losing the distinct taste of margarine which adds to the complexities of this cake.
(2) Butterscotch is usually the flavor used for this cake. I however find that even when a recipe calls for the use of another flavor aside from vanilla, the addition of vanilla helps showcase that flavor even more. Like salt, vanilla is a background flavor which makes everything taste great. I would advise that you use pure vanilla extract here and not artificial flavors.
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Fun Fact: Ever wondered what the difference is between flavors and extracts. For one, flavors are artificial while extracts are usually made from natural products. The essence of these natural products are “extracted” from them hence the term.
(3) The burnt sugar syrup also known as browning is used to add color, taste and richness to the cake. I have a recipe here on how you can make your
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