How to Bake Nigerian Cake

Co-authored by Jessica Gibson

Last Updated: September 13, 2022

If you're looking for a rich cake that's easy to mix, make Nigerian cake. Cream butter and margarine with sugar until it's fluffy. Then beat in flour with baking powder along with milk. Spread the batter in 2 round pans and bake the cakes until they're golden brown. Nigerian cake is great when served simply, but you can frost and stack the cakes or cover them with fondant.

Ingredients

4 cups (520 g) plain flour^{[1]
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2 cups (400 g) sugar
1 cup (226 g) unsalted butter, softened
1 cup (226 g) margarine
10 eggs at room temperature
1 tablespoon (15 ml) vanilla
4 tablespoons (26 g) powdered milk or ¹⁄₂ cup (120 ml) milk
¹⁄₂ cup (120 ml) water, if using powdered milk
1 tablespoon (14 g) baking powder
1/2 teaspoon (1 g) grated nutmeg, optional

Makes 2 round 8 or 9-in (20 or 23 cm) cakes

Part 1

Part 1 of 2:

Mixing the Batter

1
Preheat the oven to 350 °F (177 °C) and grease 2 round pans. You can use two 8 or 9-in (20 or 23 cm) cake pans. Butter and flour the pans or spray them with baking spray.
- To make it even easier to remove the cakes, consider lining the pans with parchment paper.
2
Dissolve the powdered milk in the water. Measure 4 tablespoons (26 g) of powdered milk into a bowl and pour in ¹⁄₂ cup (120 ml) of water. Whisk or stir until the powdered milk is completely dissolved.
- If you'd like, use ¹⁄₂ cup (120 ml) of liquid milk instead of reconstituting the powdered milk.
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3
Whisk the flour, baking powder, and nutmeg together in a separate bowl. Put 4 cups (520 g) of plain flour into a large bowl and add 1 tablespoon (14 g) of baking powder. If you'd like the cake to be lightly spiced, add 1/2 teaspoon (1 g) of grated nutmeg.
- Whisk the dry ingredients for about 30 seconds so that they are fully combined.
4
Cream the butter, margarine, and sugar for 5 to 10 minutes. Place 1 cup (226 g) of softened unsalted butter, 1 cup (226 g) of margarine, and 2 cups (400 g) of sugar into a large mixing bowl. Use an electric or stand mixer to beat them together on medium speed.
- The creamed mixture should become pale and fluffy.^{[2]
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- If you don't have a mixer, use a wooden spoon. Keep in mind that it will take 5 to 10 minutes longer to cream the mixture by hand.
- Let the butter soften naturally at room temperature, not in the microwave.^{[3]
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5
Beat in 10 eggs 1 at a time on medium speed. Keep the mixer running while you add 1 egg at a time to the creamed mixture. Once the egg is incorporated, add the next egg. Continue beating them in until you've added a total of 10 eggs.
- Room temperature eggs will blend into the batter the best. If they're cold the batter may separate, but it will come together again when you add the dry ingredients.
6
Beat the batter for 2 minutes at medium-high speed and add the vanilla. Turn the mixer up and beat the batter so that it becomes pale. Then add 1 tablespoon (15 ml) of vanilla and beat it until it's incorporated.
7
Alternate adding the dry mixture and the milk. Turn the mixer to low and beat in about 1/3 of the dry mix. Then beat in half of the milk before you add another 1/3 of the dry mix. Beat in the rest of the milk and then the rest of the flour. Stop beating as soon as the last of the dry mix is incorporated.
- It's fine if there are a few lumps in the cake batter.
- Over beating the batter will make the cake tough and dense.

Part 2

Part 2 of 2:

Baking the Cakes

1
Divide the cake batter between the 2 prepared pans. Spoon half of the batter into 1 of the greased cake pans and spread the rest of the batter in the other cake pan. Use the back of the spoon to evenly spread the tops.
2
Bake the Nigerian cake in a preheated oven (300ºF) for 1 hour, or until the cake is springy to the touch.^{[4]
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Research source} Put both pans in the oven and bake them until they become golden brown and begin to pull away from the side of the pan.
- To test if the cakes are done, insert a cake tester or skewer into the center. The tester should come out clean. If it doesn't, bake the cake for 3 to 5 more minutes and check again.
3
Cool the cakes and remove them from the pans. Take the cakes out of the oven and set them on a wire rack to cool. Once they're completely cooled down, turn them out and put them onto the wire rack.
4
Stack and frost the cakes if you want a layer cake. Spread vanilla buttercream on 1 of the cakes and place the other cake on top. Spread more frosting on the top and sides.
- You can also spread rolled fondant on the top for an extra special look.
5
Serve the Nigerian cake. If you don't want to frost the cakes, you can sprinkle both cakes with sifted powdered sugar. Cut slices of cake and serve it along with soy milk, sugar cane juice, or kunnu aya.
- Cover and store leftover cake in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.

Community Q&A

Question

How can icing sugar be sprayed on the cake?

Community Answer

A sieve can be used to evenly distribute the icing sugar onto the cake. Trying to sprinkle with other tools won't give you the same evenness.
Question

How do I decorate the cake?

HumanBeing

Top Answerer

This is a simple cake that is traditionally undecorated. If you wish to serve authentic Nigerian cake, following the steps in the regarding decorating and serving to cake. If you're not bothered about authenticity, decorate the cake however you wish. Spread whipped cream across the top of the cake, put icing or frosting on the cake or cover it in melted or crushed chocolate.