Venezuelan Layered Cake

Ingredients

While the Malaysian Kuih Lapis is a steamed cake made with rice flour and coconut milk, the Venezuelan Layered Cake is a baked cake made with all-purpose flour and a variety of flavors. The original Kuih Lapis is typically flavored with pandan or palm sugar, while the Venezuelan version incorporates flavors like vanilla, chocolate, passion fruit, and coconut. The cooking technique and presentation also differ, as the Venezuelan Layered Cake is baked in the oven and has a more elaborate layered appearance. We alse have the original recipe for Kuih lapis, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) vegetable oil 1 cup (240ml) vegetable oil
• 4 large eggs 4 large eggs
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) cocoa powder 1/2 cup (60g) cocoa powder
• 1/4 cup (60ml) passion fruit juice 1/4 cup (60ml) passion fruit juice
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• Food coloring (optional) Food coloring (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 44g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular baking pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and a pinch of salt.
3. 3.
   In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and well combined.
5. 5.
   Divide the batter into three equal portions.
6. 6.
   In one portion, mix in the cocoa powder until fully incorporated.
7. 7.
   In another portion, mix in the passion fruit juice.
8. 8.
   In the final portion, mix in the coconut milk.
9. 9.
   If desired, add a few drops of food coloring to each portion to enhance the visual appeal.
10. 10.
    Pour the cocoa batter into the prepared baking pan and spread it evenly.
11. 11.
    Carefully pour the passion fruit batter over the cocoa layer, followed by the coconut batter.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
13. 13.
    Remove from the oven and let the cake cool completely before slicing into squares or rectangles.
14. 14.
    Serve and enjoy!

Treat your ingredients with care...

• Cocoa powder — Use unsweetened cocoa powder for the best flavor and color.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use store-bought passion fruit juice or concentrate.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.

Tips & Tricks

• To achieve distinct layers, pour each batter slowly and evenly over the previous layer.
• Allow the cake to cool completely before slicing to ensure clean and neat layers.
• Experiment with different flavors and colors to create your own unique variations.
• Serve the Venezuelan Layered Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Venezuelan Layered Cake as a delightful dessert after a delicious Venezuelan meal. It can be enjoyed on its own or paired with a cup of coffee or tea.

Presentation advice

When serving the Venezuelan Layered Cake, showcase the beautiful layers by cutting it into neat squares or rectangles. Dust the top with powdered sugar for an elegant touch.