Kek Lapis or Layer Cake, is originally from our neighboring country of Indonesia. It is made of many, millimeter-thin layers of cake, baked one layer at a time to emphasize the layers. The recipe usually calls for butter, eggs, sugar, flour, and other coloring or flavoring ingredients, but no leavening agents. It’s more like a pound cake than the light layer cakes that we have baked
About 20 years ago, Sarawakians took kek lapis to the next level by incorporating vibrant colors and different flavors than the original Indonesian recipe. They went even further by crafting intricate designs into the middle of the cakes. These beautiful designs are what makes Sarawak Layer Cakes so unique. The cakes are served on special occasions like birthdays, weddings, or cultural celebrations such as Aidilfitri, Christmas, and Chinese New Year.
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