Print Recipe

Gula Melaka Pandan Butter Cake

Makes 1 8-inch square pan cake


  • 200 grams salted butter softened
  • 160 grams gula melaka grated
  • 60 grams fine sugar or Gavia Natural Sweetener
  • 3 eggs
  • 1/2 tsp pandan extract
  • 170 grams plain flour
  • 1/2 tsp baking powder
  • 60 ml milk


  • Preheat your oven to 180C.
  • In a mixing bowl, cream together softened butter, sugar and grated gula melaka until the gula melaka is well dissolved and the mixture is fluffy.
  • Crack in eggs, one at a time. Then, drizzle in pandan extract. Make sure all the ingredients are in room temperature to prevent the mixture from curding.
  • Fold in half of the dry ingredients which consist of plain flour and baking powder.
  • Then, slowly drizzle in milk while the mixer is running. Fold in the rest of the dry ingredients and mix until it is well-combined. Stop mixing once there are no visible flour pockets.
  • Transfer into a 7-inch square pan that greased and lined with parchment paper.
  • Bake it in the oven for about 55 minutes to an hour.
  • Let it cool for awhile and invert onto a rack to cool completely.
  • Slice accordingly to your preference and serve. The cake can store well in room temperature for up to 5 days, or a week in the fridge.