Nigerian Cake Recipe (original recipe)


Nigerian Cake is super rich, dense and absolutely delicious. It is a variation of the conventional butter cake and does not fall apart or crumble when cut into slices. 
  If you've ever attended a Nigerian Wedding or birthday party and wondering how the cake was made; here's a detailed recipe you'll surely enjoy.

Nigerian Cake Ingredients :

This recipe makes a well risen 10 x 3 inch deep Cake.

- 500 grams( about 4 cups) Plain Flour /All purpose flour
- 500 grams Butter (at room temperature)
- 10  Eggs (at room temperature)
- 350 grams Sugar
- 2 tablespoonful Baking powder
- 2 tablespoonful flavor (coco or vanilla or butterscotch flavor)
- 1 cup Brandy or Rum(optional but most people add it)
- 2 tablespoonful Preservative powder (optional)
- half cup browning(for dark cakes) (optional)
-  1 handful Dry fruits (raisins, cherries) soaked in the alcohol you'll be using(optional)

Notes: 
- Preservative powder is optional in Nigerian Cake, but it is used by most Bakers to extend the shelf life of the cake. It is best used for wedding and birthday cakes that needs to be preserved or coated with Fondant or icing.
 The alcohol also helps to keep the cake from going stale.
-  Browning is used for making dark brown cakes 
(see how to make cake browning)
-  Use fruits only if you want to make fruit cakes.
-  1 tablespoonful of Plain Flour is approximately 9 grams
-   1 tablespoon of sugar  is approximately 13 grams
-  I used oldenburger butter, you can get it all big supermarkets, like shop rite and Park n Shop, at the fridge section.
butter for baking cakes in Nigeria

Preparation:

A. If you want to make use of fruits, you have to prepare it in advance by soaking the dry fruits in the alcohol for 3 weeks( if you can't wait that much , a week will be fine).
  If you couldn't prepare it in advance, you can also you can boil it in a pot for 10mins with 2 tablespoonful of sugar and 1⁄4 cup water; strain and place in a bowl, then add the alcohol and leave to cool to room temperature and set aside.

B. Prepare the pan by thinly greasing the insides of the pan with butter and then dusting with flour. This will prevent the cake from sticking to the pan.

C.  Preheat the oven  for 15 minutes at  150ºC or the 300ºF mark.

Steps

1. Sieve/sift the flour, baking powder and preservative(if you're using any) together in a wide bowl and set aside.

2. In a separate bowl or an electric cake mixer, cream the butter until it is light, fluffy and white, then add the sugar and continue creaming until it goes from grainy to fluffy again.
   Tips:The creaming step is very important in making Nigerian cake. This helps to trap enough air into the batter and also helps the cake gain additional volume and  have a rich texture.
 If you're using an electric cake mixer, use the slow setting, so that the air bubbles can form slowly.

3.  Add the eggs one after the other as you continue to cream.
 
4.  Add the flavor, coloring, alcohol and soaked fruits.

5. Gradually add the flour mixture, one cup at a time.
      Mix until well incorporated.



6.  Pour the cake batter into the prepared cake pan and smooth the top with a spatula. The  batter should fill the pan half way, if you have left over batter, you can pour it into another smaller pan.

7. Bake in the preheated oven (150ºC or the 300ºF) for 1 hour or until the cake is springy to the touch and has started to shrink out from the sides of the pans. 
 Some oven bake faster, while others are a bit slow, so check your cake after 45 minutes of placing it in the oven, to know if it is ready or needs further baking.
  Tip: You can also check for ''doneness'' by sticking a skewer into the center of the cake; if it comes out clean, your cake is ready.



6. Cool the cakes in the pan for 10 minutes, then turn it onto a wire rack and leave to cool completely. 

Serve and Enjoy or Decorate with Fondant or Butter Icing.

See how to Make this beautiful Polka Dots Fondant decoration.

<<You might be interested in:
* Easy Multi-Colour Polka Dots Fondant Cake for Beginners
* How to make Fondant from scratch* How to Color Fondant for Cake Decorating
* How to Make Butter Icing (buttercream icing) 
* How to cover a cake with Fondant
* Nigerian Cake Recipe
* Apple cake recipe
* Banana cake recipe
* How to make Cake in a Sandwich Toaster
* How to make Cake Browning

199 comments:

  1. Jennifer Buchi1:18:00 AM

    I just love you nky, you are the best, pls start a live online cooking class, plsssssssssssssssssssss.

    ReplyDelete
    Replies
    1. Thanks dear , as for the live online class, I'll have it in mind :)

      Delete
  2. Anonymous4:22:00 PM

    pls wnich is best for baking cake. Topper margarine or simas?

    ReplyDelete
    Replies
    1. Most people use Topper margarine but when you get to the store ask the seller for real bakery BUTTER because Butter is richer and gives the cake a better taste and flavor.

      Delete
  3. Anonymous4:24:00 PM

    between topper and simas which is better for baking?

    ReplyDelete
    Replies
    1. Most people prefer Topper margarine.

      Delete
    2. I live in Nigeria and use topper brand.

      Delete
    3. Anonymous8:34:00 PM

      Please I need help for margrine measurement, I bought half kilo of topper margrine but I couldn't get d right measurement to use with 250g flour which I used a measuring cup but it came out oily.

      Delete
    4. Anonymous8:36:00 PM

      And I d measuring cup I have has 250ml on it instead of grams but I learnt it's equivalent to grams not so sure

      Delete
    5. Hi dear, when measuring unmelted butter(as called for in this recipe), you don't need a cup, simply measure it unto a flattened nylon bag and place on your measuring scale.
      And for 250 g flour, you only need 250 g butter.

      Delete
    6. comfort8:30:00 PM

      The glucose I easily find in Nigeria is sticky n gum and can't be measures in mls. How do I measure 125ml or half cup

      Delete
  4. Anonymous7:14:00 PM

    ok tanx...but which one do u use? I would want to knw or is it not in Nigerian market...lol.

    ReplyDelete
    Replies
    1. I use oldenburger butter and it can be found in shoprite ,park n shop and any other supermarkets. You can use topper margarine , that's what a lot of bakers in Nigeria use.

      Delete
  5. Anonymous12:23:00 PM

    which butter do u normal use i would lyk to knw the name.

    ReplyDelete
  6. Anonymous9:26:00 PM

    Each time I bake the cake 'falls' what did I do wrong ? And also breaks too easily cos it's fluffy?? Any suggestions?

    ReplyDelete
    Replies
    1. Hi dear, when the cake ''falls'' or sinks, it due to several reasons.
      *Your oven temperature is too low or too hot
      * You over mixed the cake batter, and incorporated too much air in the batter, which made the cake to fall.
      * Opening the oven door repeatedly to check the cake
      * You used too much butter
      * You used too much sugar
      * You used too much baking powder
      IF THE CAKE BREAKS EASILY
      * It could be due to too much baking powder
      * low oven temperature and
      * bad mixing, especially when you don't use the exact amount as in the recipe.
      So, check to be sure you are doing it well and following the recipe as it is.

      Delete
    2. CAKEMAMA11:42:00 PM

      USING FEW EGGS CAN ALSO MAKE D CAKE BREAK EASILY

      Delete
    3. thanks for the tip dearie :)

      Delete
    4. Monique7:20:00 AM

      It also depends on d measuring tools being used, like for d tablespoon

      Delete
    5. thanks for the extra tip Monique :)

      Delete
  7. Anonymous12:20:00 AM

    Maam I love u. M a graduate, bored nd trying new things, been lookin 4 easi recipes all over! Lemme jst say m nw ur numba one fan! I wnt to bake my own bday cake on 24th so al sure visit dis site a lot more ;). Tnx ma'am!

    ReplyDelete
    Replies
    1. Aww thanks swettie, you made my day :). Let me know how it turns out Hun.

      Delete
  8. You saved me . I just started making cakes as a business and was given my first birthday cake, but the client said that she wanted old skool naija cake and not the ones that use to tear apart when touched, Your recipe saved me , now I can make cakes suitable for birthdays and weddings.

    ReplyDelete
    Replies
    1. You're welcome dearie :)

      Delete
    2. Anonymous10:25:00 AM

      I baked a cake a few weeks a go using your recipe of a hot milk cake and it turned out so delicious and nice with a soft texture that i wanted. May God bless you for me. your such a treasure

      Delete
  9. God bless you very well, I am one of your fans, I am so impressed by your explanation and the way you detail your recipes. It is so great. May God Almighty continue to increase your wisdom. I love you.

    ReplyDelete
    Replies
    1. Thanks Precious and I hope you continue to try out the recipes and enjoy them too. Luv U 2 :)

      Delete
  10. God bless you Ma, you are really doing a great work. I am one of your fans, I have learnt so much from your site, May God continue to increase you in wisdom and health.

    ReplyDelete
    Replies
    1. Thanks for your lovely comment,God bless you richly dearie :)

      Delete
  11. Anonymous12:26:00 AM

    Can I use unsalted butter?

    ReplyDelete
    Replies
    1. Yes you can dear. Unsalted butter is actually the best for cake recipes.

      Delete
  12. Anonymous10:34:00 AM

    pls ma, can i use stove in baking cake, as d nepa lite in my area is nt stable n i dnt av "i betta pass my neighbour" gen :). Pls is it possible 4 me to use stove n will d cake still come out ok? Tnx

    ReplyDelete
    Replies
    1. Hi sweetie, I understand the nepa wahala. I'll be showing you how to bake on a stove, recipe coming next week, stay tuned dearie :)

      Delete
    2. Anonymous5:36:00 PM

      tnx ma, i'll b waiting.

      Delete
  13. Anonymous10:17:00 PM

    DEARIE, PLS HOW CAN I PREPARE BROWNING ON MY OWN. I LOVE UR WORK. KEEP IT UP N MAY GOD BLESS U.

    ReplyDelete
    Replies
    1. To prepare browning ,all you need is an old pot or container, half cup sugar and half cup water.
      First get an old pot, add sugar and let it dissolve on low heat.
      As the sugar thickens and turns black, put off the heat and add the water and stir well. Leave to cool and pour into a container.

      Delete
    2. Anonymous11:20:00 PM

      OH! THANKS MA DARLING. I APPRECIATE!!

      Delete
  14. Anonymous7:38:00 PM

    H ma, Thanks so much for the recipe. Please I have 454g(1 lb) of butter. Do you think this will work for the recipe above or I have to cut it down?
    God bless you

    ReplyDelete
    Replies
    1. Cut down on the flour and sugar by 50grams.

      Delete
  15. Anonymous3:25:00 AM

    Pls i have charcoal oven,how many mins shld I preheat to reach d right temperature?.Thanks

    ReplyDelete
    Replies
    1. Preaheat for 10 minutes on medium heat.

      Delete
    2. Anonymous11:33:00 AM

      thanks for this information ma

      Delete
  16. Anonymous1:56:00 PM

    How many cups is 350gram sugar

    ReplyDelete
    Replies
    1. About 2 cups and a half of the small peak milk tin.

      Delete
  17. CAKEMAMA11:47:00 PM

    MA, U R A GENIUS. JUST LOVE U

    ReplyDelete
  18. Anonymous3:30:00 PM

    hello maam i just stumbled on this site and i really like what u doing........ pls i want to know how best to preserve cake in the absence of alcohol and preservative cos i bake a lot but my cakes dont last more than 2days........

    ReplyDelete
    Replies
    1. Hi dear, let the cake cool completely and then wrap it tightly with several layers of plastic bags and place in the freezer.
      When you need the cake, let it defrost or thaw in the fridge for some hours.

      Delete
    2. Anonymous11:30:00 AM

      Hello Nky,

      i just stumbled on your site too. i have my first cake order(birthday) for Saturday and i have to bake today. should i use foil to wrap the cake before keeping it in the freezer?

      Delete
    3. Yes, let it cool completely, then wrap in thin film and then wrap in foil.

      Delete
  19. Anonymous6:18:00 PM

    nice work mama

    ReplyDelete
  20. Anonymous1:16:00 PM

    can i also wrap wit layers of foil and put in the fridge. I mean to preserve a cake that was added alcohol

    ReplyDelete
  21. Anonymous1:16:00 PM

    can i also wrap wit layers of foil and put in the fridge. I mean to preserve a cake that was added alcohol

    ReplyDelete
  22. Gudevenin ma God bless u n d wrk of ur hands.pls ma Wat is d diff btw cocoa powder n browning wen use in a cake?helen

    ReplyDelete
    Replies
    1. Hi dearie, Cocoa powder taste more like chocolate and gives your cake a chocolate taste and flavor while Browning is simply burnt sugar and only gives color to your cake. Hope this helps, let me know if you have other questions.

      Delete
  23. Anonymous11:40:00 PM

    Gudevenin ma God bless u n d wrk of ur hands.pls ma Wat is d diff btw cocoa powder n browning wen use in a cake?helen

    ReplyDelete
    Replies
    1. Hi dearie, Cocoa powder taste more like chocolate and gives your cake a chocolate taste and flavor while Browning is simply burnt sugar and only gives color to your cake. Hope this helps, let me know if you have other questions.

      Delete
    2. Pls ma Hw can I measure it wen adding d cocoa 2 a cake?

      Delete
    3. You can add about 100grams depending on how brown you want the cake.

      Delete
    4. Anonymous8:42:00 AM

      Dis is great....pls wat preservative can I add to my cake 2 increase its shelf life to as long as possible outside d refrigerator

      Delete
    5. Hi dearie, there are so many, you can ask at the confectioners stores around you,just let them know what you want to use it for.
      There are Sodium polyacrylate, Natamycin and a lot more, I don't know the one they sell where you live, so just ask them.

      Delete
  24. Anonymous11:02:00 AM

    Thank you for posting this recipe here, you are a lifesaver. Please when I'm measuring the dry ingredients do I level it with a knife or just heap them onto the cups and spoon...and how much do I need to increase the recipe if I'm making a 5inch high wedding cake in the 10, 12 and 14 inch pans..

    ReplyDelete
    Replies
    1. You're welcome dearie. Always level the spoon or cup with a knife, no heaping.

      Delete
  25. Anonymous5:00:00 PM

    Hello Nky,
    I live in d states and would really like the recipe for that bourbon brown cake from Nigeria... I miss its taste and dense feel so much. Thanks

    ReplyDelete
    Replies
    1. Recipe coming before xmas, pls stay tuned dearie :)

      Delete
  26. Anonymous8:23:00 AM

    Hello Nky,
    Thanks for posting this lovely recipe. The cake is actually really lovely soft and fluffy. Each time I make it, everyone eats it all up quickly. I'm wondering if you knew how long this cake would last outside the fridge without going bad. Thanks.

    ReplyDelete
    Replies
    1. I'm so glad you all enjoyed it.
      If you used alcohol, it will last for up to one week without placing in the fridge.

      Delete
  27. Anonymous6:23:00 PM

    Nice work nky, how can a cake be perfectly stalk when placing two or more cakes on each other and also how can a cake be stalk as well when using a seperator without the rods entering each other when placing the next cake on top thanks.

    ReplyDelete
    Replies
    1. Hi dear, I'll have to take out time to teach you that one because cake stacking is a post that needs step by step pictorial.

      Delete
  28. Anonymous6:29:00 PM

    Hello nky, you saved a lot with the posting thanks a lot.how can I stalk a cake perfectly like 2,3,4 cakes together in both ways perfectly

    ReplyDelete
  29. Anonymous1:21:00 PM

    hello ma,ur recipe has helped me alot u re indeed heaven sent. pls ma, is it right to add water when mixing cake ? Dolapo

    ReplyDelete
    Replies
    1. Hi Dolapo, in some cake recipes that calls for milk. Some people tend to substitute 1 cup of milk with 1 cup of water and 1 ½ tablespoon of butter.

      Delete
  30. Hi ma, I really do appreciate your blog, pls I made a cake some days ago using 500g of plain flour, 500g of butter, 300g of sugar, 500g of eggs(9 large eggs), orange and lemon rind, vanilla and nutmeg, 2 tsp of baking powder, mixed it well and didn't open the oven door for the first one and a half hour, but the cake sank and was breaking when I tried removing from pan after cooling and also the cake was dry instead of moist pls what could be the problem? Could the baking powder be too small?

    ReplyDelete
    Replies
    1. Hi Samee, 2 teaspoonful is too small for that measurement, you should have used 2 tablespoonful.

      Delete
  31. Thanks ma, i thought as much

    ReplyDelete
  32. Anonymous12:23:00 AM

    God bless you ma, please when using 8-10cups of all purpose flour, what would other ingredients measurements? Butter, sugar, baking powder and d eggs? Jessica

    ReplyDelete
    Replies
    1. Double all the other ingredients too.

      Delete
  33. Anonymous1:12:00 AM

    I was taught to beat my eggs till its fluffy before adding it to the butter/sugar batter. I noticed u didn't do that. Which one is better, fluffying the eggs first before use or using them without fluffying.

    ReplyDelete
    Replies
    1. I used the ''creaming method'' , the method you are talking about is the ''whisking method'' and is used mostly for sponge cakes.

      Delete
  34. Anonymous1:14:00 AM

    Forgive my manners ma, gd day

    ReplyDelete
  35. Anonymous1:48:00 PM

    Thanks for the good work you are doing. I have 1kg of butter, please, how do I measure the other ingredients.

    ReplyDelete
    Replies
    1. Double the other ingredients.

      Delete
  36. Anonymous4:28:00 PM

    Hi Nky, do you train people ? cos I want to learn

    ReplyDelete
    Replies
    1. At the moment I don't train people off-line.

      Delete
  37. Anonymous8:17:00 PM

    Ma, i love u soo much. Im a fresh and bored graduate but uve been a life saver. Can i use the normal powder milo/bournvita for the choco cake? And can i use my sandwichmaker as a replacement for the recipes that needs oven?

    ReplyDelete
    Replies
    1. That will make a milo cake, which doesnt taste like the real chocolate cake.
      And you cannot use a sandwich maker for for the recipes that needs oven, I'll show you a new method soon.

      Delete
  38. Thank u for this wonderful site. Please any time i bake, my cake comes out very strong and dry, how to i get the fluffy type of cake. Thanks

    ReplyDelete
    Replies
    1. Hi Amaka, if you are following the recipe as it is , then the problem could be your oven temperature. Some ovens are hotter than others and tend to dry food out. If you were using 300ºF you can reduce it to the 280 ºF.

      Delete
    2. Anonymous3:24:00 AM

      Hi Nky, pls what is confectionery flour is it same with multipurpose flour?

      Delete
    3. I haven't heard of confectionery flour, but it could mean all types of flour used for baking.

      Delete
  39. chinaza8:52:00 PM

    God bless u my beloved Nky, truly u're God sent to me and may he continue to increase u in knowledge, skills, wisdomand understanding. Your recipes took me to another level in life expecially these, i tried it today and it came out wunderbar. Thanks a million times.

    ReplyDelete
    Replies
    1. Thanks for your lovely comment Chinaza, you're so sweet and I'm glad to be of help :)

      Delete
  40. Anonymous10:24:00 PM

    Hi Nky, Am Mrs Kareem pls what is d difference between multipurpose flour and confectionery flour

    ReplyDelete
    Replies
    1. I haven't heard of confectionery flour, but it could mean all types of flour used for baking sweets goods, which also includes multipurpose flour(plain flour), cake flour, bread flour etc.

      Delete
  41. Anonymous10:42:00 AM

    Hi maam,can you give me the measurement in cup.thanks

    ReplyDelete
  42. Anonymous10:43:00 AM

    Hi ma,pls can you give the measure in cup.thanks

    ReplyDelete
  43. Anonymous5:49:00 PM

    Pls can you vonvert this recipe to cup conversion. Thanks

    ReplyDelete
    Replies
    1. 500 grams( about 4 cups) Plain Flour /All purpose flour

      Delete
  44. queen tasties5:46:00 PM

    Ma, wat quantity of preservative cn I use for 1kg flour to last for 2weeks?

    ReplyDelete
    Replies
    1. About 4 leveled tablespoonful, depending on the potency of the preservative you're using.

      Delete
  45. Anonymous8:05:00 PM

    Please what does it mean to cream butter?

    ReplyDelete
    Replies
    1. Beating or mixing the butter until it turns to cream.

      Delete
  46. Anonymous10:33:00 AM

    Thanks so much, the cake came out fine, but after covering with fondant, what can I use to make it neat so that the corn flower that I used will not be seen on the output

    ReplyDelete
  47. i made cake and it was soo hard,, what might have caused it?
    how do i really make my cake very soft ?

    ReplyDelete
    Replies
    1. Simply follow the recipe as it is, and make sure your oven is working fine.

      Delete
  48. Hello ma just want 2 say I luv ya u HV really make my day a wonderful one

    ReplyDelete
  49. Anonymous5:34:00 PM

    Hello NKY tanx for ur so many help, u really are a blessing. Pls wat is the best preservative to use for vanilla cream cake and d accurate measurement?

    ReplyDelete
  50. Good Day Nky, I stumbled unto your blog when i google how to bake a cake last week and funny enoff i know how to bake small sha so i tried your apple cake recipe and it came out perfect but the issue is my cakes dont last more than 3days even after my adding brandy. Please is there any other preservative i can add to increase the shelf life of my cakes. Plssss help. You have been doing alot and am learning too. Thanks.

    ReplyDelete
    Replies
    1. Of course there are.
      The next time you go shopping for cake or bread ingredients,
      ask them for pastry preservative.

      Delete
    2. Anonymous2:45:00 PM

      I love Nigeria food recipes tv, God bless you ma.

      Delete
  51. Anonymous4:30:00 PM

    gud day Nky.Am a baker in nigeria. I need a gud wedding cake recipe dat involves golden syrup,black treacle,chocolate syrup.

    ReplyDelete
    Replies
    1. Pls is golden syrup see as corn syrup or can it serve same purpose as corn syrup. Also I buy my cakes in kg so I don't know how many kg 500g will make. I baked a 1/2 kg of flour cake today with 1/2 tbs of baking powder n my cake didn't rise. I did that cos I normally use 1 tbs for my 1kg cake n it rises well.

      Delete
  52. Anonymous11:11:00 AM

    God bless u Nky, thanks to you I now make meat pie, egg roll etc. for sale. Would try try baking with these recipes next weekend.

    ReplyDelete
    Replies
    1. ok dear, send me photos oo :)

      Delete
  53. Anonymous11:43:00 PM

    my name is funke tanks for dis

    ReplyDelete
  54. Anonymous1:32:00 AM

    Nice job on the explanations, please what is the name of the preservative in question, cos i understand that preservatives used for cakes, varies from that used for bread, B.S

    ReplyDelete
    Replies
    1. I rarely use preservatives, but Polylysine and soy lecithin are quite popular

      Delete
  55. Anonymous2:04:00 PM

    I luv ur spirit sis.cn u pls gv me recipe 4 a 750g butter for making cake pls includin golden syrup,cocoa pwdwer nd d rest

    ReplyDelete
  56. Anonymous6:47:00 PM

    Hello Nky, thnku for sharing dis recipe..i noticed u did not use milk in your recipe..pls why's that?

    ReplyDelete
  57. Anonymous6:48:00 PM

    Hello Nky, thanks a lot for dis recipe..i noticed u did not use milk, pls why's that?

    ReplyDelete
    Replies
    1. I love adding milk to my cakes, but for this recipe we are aiming for a dense cake and if we add milk, it will make this cake lighter and fluffier.
      If you would like to add milk, omit one egg and add 1/4 cup milk.

      Delete
  58. Anonymous9:40:00 PM

    Hello ma'am, great job you are doing. God bless you and all that concerns you.

    Please is there a difference between black treacle and browning? If there is , please what is the difference. Thanks once again.

    ReplyDelete
    Replies
    1. They are two different products.
      Browning is simply burnt sugar while black treacle(or molasses) is what you get after extracting the sugat from sugar cane. It is done commercially through a burning process.
      Both are also used for baking.

      Delete
  59. Anonymous3:13:00 PM

    Hello ma,gud pm...I love your blog .pls ma I need your assistance,I want to bake a cake using 20 eggs,pls ma..how many flour,butter,sugar n baking powder can I use.

    ReplyDelete
    Replies
    1. Double the other ingredients dearie :)

      Delete
  60. Anonymous4:00:00 PM

    good day ma, I am very impressed with the advice I v read so far. pls whenever I bake cake, its as if oil settles at the botton of the cake, pls ma how can I correct this in other to v better results. thanks

    ReplyDelete
  61. Anonymous5:46:00 PM

    hi! thanks for the recipe, but I need cup measureing please. i cant wait to make it! :D

    ReplyDelete
  62. Anonymous6:02:00 AM

    Pls ma can I use baking soda and sour buttermilk in my pound cake also what is the essence of these ingradients. Thanks ma

    ReplyDelete
    Replies
    1. What recipe are you using, so that i can help you better.

      Delete
  63. Morning ma. God bless you for your good tutoring. Pls ma can I have a chocolate cake recipe? Thanks alot

    ReplyDelete
    Replies
    1. Keren dear, the recipe will be up soon.
      God bless u too hun :)

      Delete
  64. Thanks so much for this.i have a 12'' inches pan and I want a big cake.can I double the ingredients here and get it right? Lydia

    ReplyDelete
  65. Thanks so much, I bought a 12 inches pan and I want a high,rich,heavy and soft cake.can I double the ingredients here or what do I do?thanks.

    ReplyDelete
    Replies
    1. Yes you can, but dont fill the pan too much because the cake needs space to rise.
      Let me know how it turned out :)

      Delete
  66. Can I use blue band butter for this? And please I want to make cake in a sandwich maker, I need your guidance please

    ReplyDelete
    Replies
    1. yes u can, you have to check ''cake recipes'' for our steps for sandwich maker cake.

      Delete
  67. Anonymous10:35:00 PM

    Hi Nky,

    Please what is the recipe for making a Nigerian lemon cake? Thanks

    ReplyDelete
    Replies
    1. Check our orange cake recipe and use lemon in place of orange but use only juice of 1 lemon.

      Delete
  68. Niky u are a darling you just thought me how to bake a cake

    ReplyDelete
  69. Niky u are a darling you just thought me how to bake a cake

    ReplyDelete
  70. Thanks so much, pls i need Nigeria chocolate cake recipe.

    ReplyDelete
  71. Tx Nky, I'm really learning from u. God bless u. Biola.

    ReplyDelete
    Replies
    1. God bless u toop Bola, I'm glad to be of help :)

      Delete
  72. Anonymous4:30:00 PM

    doing a good job and recipe.

    ReplyDelete
  73. nice recipe.thumbs up.

    ReplyDelete
  74. Anonymous2:28:00 AM

    My name is Violet and I my doctor is from Nigeria and I wanted to make him a special Christmas cake, He is truly a special person and his staff is genuine good people

    ReplyDelete
  75. Anonymous1:03:00 PM

    Which cup do you use? Peak milk tin or another type of cup?

    ReplyDelete
  76. mrs eboh1:02:00 PM

    Hi,ur blog as bin a good help, Pls can I pour d flour while still creaming in d mixer? From Mrs Eboh

    ReplyDelete
    Replies
    1. Thanks Mrs Eboh,
      you should add the flour after creaming.

      Delete
  77. Anonymous2:04:00 PM

    Hi, please can you comment on why Nigerian cake might not get done?
    Thanks
    Debby

    ReplyDelete
    Replies
    1. Hi Debby , the answer will require a post of its own because there are so many reasons. e.g oven temperature,wrong baking time, wrong ingredients measurements e.t.c

      Delete
  78. Mandy.u did not add milk

    ReplyDelete
    Replies
    1. Hi Mandy, you can add if you like, but it is not necessary for this cake :)

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  79. this Is s very useful.tnx

    ReplyDelete
  80. Nice work u doing here,please i want to make a birthday cake (10 inches)pls can u tell measurement of the ingredient i will use. AM a beginner. thanks

    ReplyDelete
    Replies
    1. What is the depth of the pan?

      Delete
  81. Anonymous11:50:00 PM

    Hello nky. Can i use stove for my baking as an alt to oven

    ReplyDelete
    Replies
    1. yes, see steps here http://www.nigerianfoodtv.com/2015/03/how-to-bake-cake-without-oven-and-on.html

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  82. Anonymous5:01:00 PM

    Ma pls how many cups is 350grams of sugar?

    ReplyDelete
    Replies
    1. What type of cup are u using?

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  83. Plz Ma'am which preservative is the best for baking cakes?I noticed my cakes go bad on time.Tnx

    ReplyDelete
    Replies
    1. It depends on where you are. Why not ask at the market, where flour is sold, those women will recommend one to you that will surely work well.

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  84. Anonymous1:35:00 PM

    Nky pls you said one cup brandy what seize of cup nwanne lol

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  85. obiageli10:52:00 AM

    Nky thank u so much. Pls if am measuring my flour with cup do I have to level the cup, thank you.

    ReplyDelete
  86. obiageli10:54:00 AM

    Nky thank you so much. Pls if am measuring my flour with cup, do I have to level the cup.

    ReplyDelete
  87. I made it just now. Soooo lovely buh a bit too sweet for me (am breastfeeding). Thanks

    ReplyDelete
    Replies
    1. I'm glad you tried it out dearie, maybe you can cut down on the sugar, to suit your taste :)

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  88. Hi, I recently tried your recipe using vanilla extract I was very pleased thank you. Just out of curiosity is coco extract a brand or a form of cocoa product? Just want to clarify because I want to use that next time. Thank you.

    ReplyDelete
    Replies
    1. Coco extract is a flavor that smells and tastes like coconut

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  89. Good day Ma!
    You said 4 levelled tablespoonful of preservative for 1kg of flour will make the cake last 2weeks. Please can I increase it to 8table spoonful of preservative for the same 1kg of flour to have it last for one month without it affecting other ingredients negatively and the overall turnout of the cake? Thank you ma

    ReplyDelete
  90. Anonymous1:51:00 PM

    Hi hi dear, is it possible to add brandy at the same time milk while baking cake? Thanks!

    ReplyDelete
  91. Ma,pls I added milk to my cake batter and forgot to add rum to preserve it..pls Wat do I do to preserve it?

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  92. Would it be white or brown sugar?

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  93. My oven has no thermometer. How do I get the right temperature. Am new to baking. Please help

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  94. Anonymous3:18:00 PM

    Thanks for the good work may God bless you. pls, what type of butter can i use apart from the one you use to get same output? thanks

    ReplyDelete
  95. Myrtle esther star6:31:00 PM

    lovely but please do me a favour ma i always have trouble knowing the measurement of butter , flour and eggs per size of the baking pans as it is not only 10 x 3 inch deep cake ill know the accurate measurement

    ReplyDelete
  96. Hello nky,
    Please how can I make my cake softer?

    ReplyDelete
  97. Anonymous7:47:00 AM

    Hello nky
    How can I make my cake softer?

    ReplyDelete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
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With love...
Nky :)

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