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 (not necessary)(I don’t use it but most bakers do)
  • 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 not necessary 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 in room temperature for some time before being coated with Fondant or icing. I always recommend freezing the cake instead of using preservatives.
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

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262 Comments

  1. Gift
    August 10, 2019 / 2:12 pm

    Good morning ma…ma pls i want to bake a 1kg cake wat d measure of d eggs butter thanks and can I use golden penny sugar and wat size of pan should i use

    • August 12, 2019 / 7:03 am

      Hi Gift , that’s double of the recipe but you’ll have to measure out the ingredients carefully so that you don’t use too much of each.
      And yes , you can use golden penny sugar.

  2. Favorite
    June 6, 2019 / 11:59 am

    Am favorite. If I didn’t have oven or microwave. Can I use a gas cooker

  3. Ajiva
    May 22, 2019 / 3:50 pm

    What cup do you mean in your measurements?

    • May 24, 2019 / 3:06 pm

      Hi Ajiva
      It’s a normal measuring cup.
      Just in case you are still confused or don’t have any of that,
      A peak milk tin is about 170g(more or less),
      hope this helps?

  4. Queen
    May 22, 2019 / 8:23 am

    This is very helpful, please how can I bake with a microwave?

    • May 24, 2019 / 3:13 pm

      Thanks Queen.
      I truly don’t like or recommend microwave baked cake as they always taste rubbery and don’t brown either,
      but that’s just my opinion.
      If your microwave has a convention mode, then you are good to go.
      simply mix the cake batter , pour into a microwave safe baking bowl and bake according to
      the instruction on the manual.
      Usually 10 minutes for some and even less or more for others depending on the size of the batter.

  5. Elizabeth
    April 2, 2019 / 11:19 am

    Hi
    What are the best measurements for three steps of cake. I will be very happy for your reply ma’am.

  6. Akhilome Ketumi Kate
    March 26, 2019 / 10:02 pm

    Hello ma,gud pm…I love your blog .pls ma I need your assistance,I want to bake a1kg cake using 20 eggs,pls ma..how many flour,butter,sugar n baking powder can I use.what size of pan should be use for cake

  7. Nafi
    March 4, 2019 / 6:07 pm

    Hi Nkky, please i forgot to ask how long canthiscake last? I’ll appreciate your reply as soon as possible, thanks.

    • March 5, 2019 / 10:53 am

      Hi Nafi, it would keep for about 1 to 2 days in room temperature
      but if properly frozen in great conditions , it can last for up to 12 months.
      I freeze my cakes if I dont want to decorate them yet.

  8. Eileen ojei
    January 16, 2019 / 2:43 pm

    Pls how many kilo of butter and sugar will and use for 1kg flour and how many spoon of baking powder?

  9. SEUN
    January 6, 2019 / 5:53 pm

    Gud evening ma pls I want to make a doughnut 4 my niece for her birthday, like sum 40 piece, pls how much ingredients do I need and how do I make it thanks

  10. SINACHI
    December 17, 2018 / 3:40 pm

    PLS I NEED RECIPE FOR 12 INCHES CAKE

  11. Unknown
    August 8, 2018 / 9:23 am

    Good day ma'am, please is peak milk suitable for baking cakes? Thanks

      • Barbie
        January 14, 2019 / 10:23 am

        Pls what quantity of milk can be used for 2 cups of flour. Thank you

        • January 16, 2019 / 11:05 am

          Hi Barbie,
          milk is not needed in this recipe.
          But if you like to add some, feel free to add about 30ml for extra richness😊

  12. Ewa
    June 3, 2018 / 5:14 pm

    Hi Nky,I bake Nigerian cakes but these days,seems other varieties are being appreciated more,so I wanna know how to make a fluffy and moist cake and I wanna know if a soft,fluffy cake is suitable for fondant cakes especially for wedding where you'd have to Mount the cakes?

    • Ayodeji
      November 22, 2018 / 2:25 pm

      My first experience making a stacked fondant cake wasnt funny at all. I used my very soft and moist recipes of chocolate and redvelvet cakes to make the cakes the customer asked for. The weight of the fondant collapsed the layered tiers and I had to make the whole cake all over using a sturdier recipe

      • March 6, 2019 / 11:03 am

        I can truly relate Ayodeji, I had a similar experience when I first started baking, but I have learnt from my mistakes, a sturdy cake just like this Nigerian cake is best for fondant decoration 🙂

  13. Cyndytrina
    April 20, 2018 / 8:23 pm

    Well done Aunt Nky… please what's the measurement for liquid cake softener in a 250g cake

  14. Anonymous
    April 20, 2018 / 8:21 pm

    Well done Nky… please what the measurement for liquid cake softener in 250g cake

  15. Unknown
    April 19, 2018 / 7:47 pm

    Good day ma, please will this recipe be good for a cake of 5 inches in height in a 12 inches pan? I'm Chieli

  16. Anonymous
    October 26, 2017 / 3:14 pm

    my cake came out brown in colour, what could be the problem?

  17. dinma
    October 22, 2017 / 6:24 pm

    Well done ma. Am a fan of yours and appreciate all your help. . Please will whisking the egg until foamy before incorporating into the batter make any difference in the texture of the cake because I see my friend doing that?

    • December 7, 2018 / 7:37 am

      Thanks and so sorry for the late response Dinma,
      that whipping and folding method is mostly use for making light cakes
      such as chiffon cakes. when that method is used, It helps to lighten the cake.

  18. Unknown
    October 19, 2017 / 10:01 am

    Enter your comment…Good day ma..pls for a 8" and 6" cake pan what is the right measurement of ingredients? Thank u

  19. essy
    October 8, 2017 / 2:54 pm

    Hi, thank you for the recipe. Its my first time baking cake and with a pot on stove top. I followed the recipe but reduced sugar to 250g, added browning, chocolate flavor, no alcohol or preservative. It is amazing. Husby likes it too and I baked it for his birthday. God bless you for the good work you are doing.

  20. Anonymous
    October 8, 2017 / 2:49 pm

    Thank you very much for this recipe. It came out awesome. I followed your recipe but I reduced sugar, didn't add preservative or alcohol, added browning, pinch of cinnamon, and chocolate flavor and baked on stove and it came out amazing. God bless you sis. Wish I can share the picture with you. And its my first time baking a cake.

  21. zainab abdulakeem
    October 1, 2017 / 6:06 am

    Lovely recipe… What type of alcohol can i use & how many tablespoons?

  22. Anonymous
    July 26, 2017 / 9:38 am

    Wow so nice and interesting

  23. Anonymous
    July 16, 2017 / 9:22 pm

    Good evening ma, how many cups of flour, sugar and gram of butter can I use to bake for 6inches, 8 and inches .thank you ma.

  24. tessy
    June 23, 2017 / 3:55 pm

    Goodday,pls how can i make my cake very soft nd fluffy?

  25. Anonymous
    June 10, 2017 / 7:50 am

    pls ma, how many cups of small peak milk tin is 250g of flour and 150g of sugar?

  26. Titilayomi
    March 30, 2017 / 10:05 pm

    Good evening ma. God bless you for the well job done on this site. I really appreciate it. pls I need Recipe for chocolate cake and the procedure. Thanks ma.

  27. Titilayomi
    March 30, 2017 / 10:04 pm

    Good evening ma. God bless you for the well job done on this site. I really appreciate it. pls I need Recipe for chocolate cake and the procedure. Thanks ma.

  28. Titilayomi
    March 30, 2017 / 1:51 pm

    Good day ma, this is my first time on this site. I love your work and how you encouraged pple to be empowered. God bless you ma. Pls.ma, I have been trying to know how to bake chocolate cake, any help from you ma. Thanks.

  29. Dupsy
    March 15, 2017 / 9:45 pm

    God bless you more n more as u impact knowledge into others,tnx maam

  30. Alex
    March 7, 2017 / 10:49 pm

    Hi Nyk. Thanks a lot for this. May God continue to keep Nd bless you. Pls can I add mixed fruit to a simple spongue cake? Will it affect it in any way?

  31. Anonymous
    February 12, 2017 / 2:00 am

    Ma this is damsel from lag for making 10,8and 4 inches pls ma how I do I measure my ingredients ma

  32. Prema SRT
    January 25, 2017 / 2:06 pm

    I would like to make 1 kg of round cake. How much flour and how many inch tin can I use?

  33. Joy
    January 4, 2017 / 10:16 pm

    Enter your comment…tank u very much Nky I enjoyed your recipe please what can I do to make my cake rise

  34. Unknown
    December 14, 2016 / 3:00 pm

    Good day… pls ma hw many eggs is going to be enough for 2kilo of butter

  35. ayobami
    December 8, 2016 / 5:12 pm

    Pls I nid ur help urgently,pls I nid u to help me on recipe for 8 and 6 inches cake and fondant decoration. thank u

  36. Anonymous
    December 8, 2016 / 5:11 pm

    Pls I nid ur help urgently,pls I nid u to help me on recipe for 8 and 6 inches cake and fondant decoration. thank u

  37. Anonymous
    December 8, 2016 / 4:51 pm

    gud evening, pls I nid ur help urgently, I want u to help me wit the recipe and measurement required for 8 and 6 inches cake with fondant decoration

  38. Stella
    December 2, 2016 / 10:34 am

    Good day Ma..plz why do bakers remove d egg yolk when baking and what type of milk do u use in baking cakes.God bless U Ma.

  39. Grace Zek
    October 19, 2016 / 8:48 am

    Tanx alot ma

  40. Anonymous
    September 19, 2016 / 5:47 am

    Hello nkyHow can I make my cake softer?

  41. juliet
    September 18, 2016 / 4:44 am

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

  42. Myrtle esther star
    September 9, 2016 / 4:31 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

  43. Anonymous
    August 25, 2016 / 1:18 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

  44. Ijé
    August 8, 2016 / 9:04 am

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

  45. debby
    July 25, 2016 / 6:22 pm

    Would it be white or brown sugar?

  46. Nancy
    July 23, 2016 / 2:40 am

    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?

  47. Anonymous
    June 29, 2016 / 11:51 am

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

  48. Ubong Ekpe
    June 17, 2016 / 2:59 pm

    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

  49. Mayowa
    May 26, 2016 / 6:37 pm

    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.

    • Nky Lily Lete
      November 22, 2016 / 9:52 pm

      Coco extract is a flavor that smells and tastes like coconut

  50. martins olaide
    May 6, 2016 / 4:36 pm

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

    • Nky Lily Lete
      November 22, 2016 / 9:46 pm

      I'm glad you tried it out dearie, maybe you can cut down on the sugar, to suit your taste 🙂

  51. obiageli
    April 22, 2016 / 8:54 am

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

    • Nky Lily Lete
      November 22, 2016 / 9:44 pm

      yes u have to

  52. obiageli
    April 22, 2016 / 8:52 am

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

  53. Anonymous
    April 10, 2016 / 11:35 am

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

    • Nky Lily Lete
      November 22, 2016 / 9:43 pm

      About 180ml dearie

  54. U.D.U
    March 28, 2016 / 4:34 pm

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

    • Nky Lily Lete
      November 22, 2016 / 9:26 pm

      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.

  55. Anonymous
    March 22, 2016 / 4:01 pm

    Ma pls how many cups is 350grams of sugar?

    • Nky Lily Lete
      November 22, 2016 / 9:24 pm

      What type of cup are u using?

  56. Anonymous
    February 13, 2016 / 10:50 pm

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

  57. ramat
    January 19, 2016 / 9:25 am

    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

    • Nky Lily Lete
      November 22, 2016 / 9:20 pm

      What is the depth of the pan?

  58. andre
    January 15, 2016 / 11:18 am

    this Is s very useful.tnx

    • Nky Lily Lete
      November 22, 2016 / 9:17 pm

      You're welcome Andre

  59. Amanda Morka
    January 9, 2016 / 1:57 pm

    Mandy.u did not add milk

    • Nky Lily Lete
      January 9, 2016 / 8:05 pm

      Hi Mandy, you can add if you like, but it is not necessary for this cake 🙂

  60. Anonymous
    December 21, 2015 / 1:04 pm

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

    • Nky Lily Lete
      January 9, 2016 / 8:14 pm

      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

  61. mrs eboh
    December 20, 2015 / 12:02 pm

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

    • Nky Lily Lete
      December 29, 2015 / 3:17 pm

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

  62. Anonymous
    December 16, 2015 / 12:03 pm

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

  63. Anonymous
    December 2, 2015 / 1:28 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

  64. ej
    November 30, 2015 / 3:31 pm

    nice recipe.thumbs up.

    • Nky Lily Lete
      December 29, 2015 / 3:11 pm

      Thanks Ej 🙂

    • Happy
      July 9, 2017 / 9:23 am

      Hi MA, 4cup of flour goes with how many eggs

  65. Anonymous
    November 30, 2015 / 3:30 pm

    doing a good job and recipe.

  66. biola lawal
    November 25, 2015 / 5:40 pm

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

    • Nky Lily Lete
      December 29, 2015 / 3:09 pm

      God bless u toop Bola, I'm glad to be of help 🙂

  67. toye bukki
    November 8, 2015 / 7:31 pm

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

    • Nky Lily Lete
      November 9, 2015 / 8:46 am

      coming up dearie 🙂

  68. madu judith
    October 10, 2015 / 4:44 pm

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

    • Nky Lily Lete
      November 9, 2015 / 8:24 am

      thanks hun 🙂

  69. madu judith
    October 10, 2015 / 4:44 pm

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

  70. Anonymous
    September 20, 2015 / 8:35 pm

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

    • Nky Lily Lete
      November 9, 2015 / 8:20 am

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

  71. Asiya Garba
    September 14, 2015 / 1:53 pm

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

    • Nky Lily Lete
      November 9, 2015 / 8:13 am

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

  72. isidahome lydia
    September 10, 2015 / 10:15 pm

    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.

    • Nky Lily Lete
      September 13, 2015 / 12:50 pm

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

  73. isidahome lydia
    September 10, 2015 / 10:11 pm

    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

  74. keren angbashim
    September 8, 2015 / 6:43 am

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

    • Nky Lily Lete
      September 8, 2015 / 1:26 pm

      Keren dear, the recipe will be up soon.God bless u too hun 🙂

  75. Anonymous
    August 27, 2015 / 4:02 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

    • Nky Lily Lete
      September 8, 2015 / 1:17 pm

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

  76. Anonymous
    August 22, 2015 / 3:46 pm

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

  77. Anonymous
    August 4, 2015 / 2:00 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

  78. Anonymous
    July 23, 2015 / 1:13 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.

    • Nky Lily Lete
      August 16, 2015 / 10:19 pm

      Double the other ingredients dearie 🙂

  79. Anonymous
    July 15, 2015 / 7:40 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.

    • Nky Lily Lete
      August 16, 2015 / 10:27 pm

      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.

  80. Anonymous
    June 11, 2015 / 4:48 pm

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

    • Nky Lily Lete
      June 15, 2015 / 9:06 am

      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.

  81. Anonymous
    June 11, 2015 / 4:47 pm

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

  82. Anonymous
    June 3, 2015 / 12:04 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

  83. Anonymous
    June 2, 2015 / 11:32 pm

    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

    • Nky Lily Lete
      June 15, 2015 / 10:08 am

      I rarely use preservatives, but Polylysine and soy lecithin are quite popular

  84. Anonymous
    May 25, 2015 / 9:43 pm

    my name is funke tanks for dis

    • Nky Lily Lete
      May 26, 2015 / 4:17 pm

      you're welcome funke 🙂

  85. Anonymous
    May 23, 2015 / 9:11 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.

    • Nky Lily Lete
      May 24, 2015 / 3:56 pm

      ok dear, send me photos oo 🙂

  86. Anonymous
    April 16, 2015 / 2:30 pm

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

    • Nky Lily Lete
      May 24, 2015 / 3:56 pm

      coming soon.

    • okolie chioma
      June 7, 2015 / 2:10 am

      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.

  87. adanna francis
    April 1, 2015 / 1:34 pm

    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.

    • Nky Lily Lete
      May 24, 2015 / 3:55 pm

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

    • Anonymous
      February 15, 2016 / 1:45 pm

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

    • Nky Lily Lete
      November 22, 2016 / 9:42 pm

      🙂

  88. Anonymous
    March 14, 2015 / 4:34 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?

  89. voters2015
    February 21, 2015 / 2:59 pm

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

    • Nky Lily Lete
      February 23, 2015 / 8:13 pm

      🙂

  90. ifesinachi ozugha
    February 19, 2015 / 9:38 am

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

    • Nky Lily Lete
      June 15, 2015 / 9:54 am

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

  91. Anonymous
    February 17, 2015 / 9:33 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

  92. Anonymous
    February 9, 2015 / 7:05 pm

    Please what does it mean to cream butter?

    • Nky Lily Lete
      February 23, 2015 / 8:11 pm

      Beating or mixing the butter until it turns to cream.

  93. queen tasties
    February 5, 2015 / 4:46 pm

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

    • Nky Lily Lete
      February 7, 2015 / 4:56 pm

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

  94. Anonymous
    February 4, 2015 / 4:49 pm

    Pls can you vonvert this recipe to cup conversion. Thanks

    • Nky Lily Lete
      February 7, 2015 / 4:54 pm

      500 grams( about 4 cups) Plain Flour /All purpose flour

  95. Anonymous
    February 1, 2015 / 9:43 am

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

  96. Anonymous
    February 1, 2015 / 9:42 am

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

  97. Anonymous
    January 30, 2015 / 9:24 pm

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

    • Nky Lily Lete
      February 7, 2015 / 4:51 pm

      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.

  98. chinaza
    January 27, 2015 / 7:52 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.

    • Nky Lily Lete
      February 4, 2015 / 11:36 am

      Thanks for your lovely comment Chinaza, you're so sweet and I'm glad to be of help 🙂

  99. Clara Amaka Okogun
    January 26, 2015 / 9:25 pm

    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

    • Nky Lily Lete
      January 27, 2015 / 11:20 am

      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.

    • Anonymous
      January 31, 2015 / 2:24 am

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

    • Nky Lily Lete
      February 7, 2015 / 4:48 pm

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

  100. Anonymous
    January 16, 2015 / 7:17 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?

    • Nky Lily Lete
      January 23, 2015 / 4:39 pm

      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.

  101. Anonymous
    January 16, 2015 / 3:28 pm

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

    • Nky Lily Lete
      January 23, 2015 / 4:37 pm

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

  102. Anonymous
    January 5, 2015 / 12:48 pm

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

    • Nky Lily Lete
      January 23, 2015 / 4:36 pm

      Double the other ingredients.

  103. Anonymous
    January 3, 2015 / 12:14 am

    Forgive my manners ma, gd day

    • Nky Lily Lete
      January 3, 2015 / 1:42 pm

      No probs 🙂

  104. Anonymous
    January 3, 2015 / 12:12 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.

    • Nky Lily Lete
      January 3, 2015 / 1:42 pm

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

  105. Anonymous
    December 16, 2014 / 11:23 pm

    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

    • Nky Lily Lete
      January 3, 2015 / 1:32 pm

      Double all the other ingredients too.

  106. Samee Zub
    December 15, 2014 / 7:40 pm

    Thanks ma, i thought as much

    • Nky Lily Lete
      January 3, 2015 / 1:31 pm

      You're welcome 🙂

  107. Samee Zub
    December 14, 2014 / 8:40 pm

    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?

    • Nky Lily Lete
      December 15, 2014 / 9:46 am

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

  108. Anonymous
    December 9, 2014 / 12:21 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

    • Nky Lily Lete
      December 11, 2014 / 10:53 am

      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.

  109. Anonymous
    December 6, 2014 / 5:29 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

  110. Anonymous
    December 6, 2014 / 5:23 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.

    • Nky Lily Lete
      December 9, 2014 / 11:42 am

      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.

  111. Anonymous
    December 3, 2014 / 7:23 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.

    • Nky Lily Lete
      December 6, 2014 / 2:03 pm

      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.

  112. Anonymous
    November 17, 2014 / 4:00 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

    • Nky Lily Lete
      November 19, 2014 / 2:11 pm

      Recipe coming before xmas, pls stay tuned dearie 🙂

  113. Anonymous
    November 2, 2014 / 10:02 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..

    • Nky Lily Lete
      November 4, 2014 / 11:20 am

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

  114. Anonymous
    October 8, 2014 / 9:40 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

    • Nky Lily Lete
      October 10, 2014 / 12:34 pm

      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.

    • Omachonu Helen
      October 10, 2014 / 1:10 pm

      Tanx ma

    • Omachonu Helen
      October 10, 2014 / 1:13 pm

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

    • Nky Lily Lete
      October 14, 2014 / 9:36 pm

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

    • Anonymous
      October 18, 2014 / 6:42 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

    • Nky Lily Lete
      October 18, 2014 / 12:54 pm

      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.

  115. Omachonu Helen
    October 8, 2014 / 4:05 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

    • Nky Lily Lete
      October 10, 2014 / 12:29 pm

      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.

  116. Anonymous
    October 3, 2014 / 11:16 am

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

    • Nky Lily Lete
      October 3, 2014 / 3:17 pm

      Yes you can.

  117. Anonymous
    October 3, 2014 / 11:16 am

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

  118. Anonymous
    October 2, 2014 / 4:18 pm

    nice work mama

    • Nky Lily Lete
      October 3, 2014 / 3:17 pm

      Thanks hun 🙂

  119. Anonymous
    August 14, 2014 / 1:30 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……..

    • Nky Lily Lete
      August 15, 2014 / 12:48 pm

      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.

    • Anonymous
      February 11, 2016 / 10:30 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?

    • Nky Lily Lete
      November 22, 2016 / 9:32 pm

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

  120. CAKEMAMA
    July 30, 2014 / 9:47 pm

    MA, U R A GENIUS. JUST LOVE U

    • Nky Lily Lete
      August 8, 2014 / 1:43 pm

      thanks dearie 🙂

  121. Anonymous
    July 17, 2014 / 11:56 am

    How many cups is 350gram sugar

    • Nky Lily Lete
      July 30, 2014 / 2:01 pm

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

  122. Anonymous
    July 17, 2014 / 1:25 am

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

    • Nky Lily Lete
      July 30, 2014 / 1:45 pm

      Preaheat for 10 minutes on medium heat.

    • Anonymous
      October 28, 2016 / 9:33 am

      thanks for this information ma

  123. Anonymous
    July 7, 2014 / 5:38 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

    • Nky Lily Lete
      July 10, 2014 / 3:18 pm

      Cut down on the flour and sugar by 50grams.

  124. Anonymous
    July 5, 2014 / 8:17 pm

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

    • Nky Lily Lete
      July 7, 2014 / 2:21 pm

      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.

    • Anonymous
      July 31, 2014 / 9:20 pm

      OH! THANKS MA DARLING. I APPRECIATE!!

    • Nky Lily Lete
      August 8, 2014 / 1:50 pm

      you're welcome 🙂

  125. Anonymous
    July 4, 2014 / 8:34 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

    • Nky Lily Lete
      July 7, 2014 / 2:07 pm

      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 🙂

    • Anonymous
      July 7, 2014 / 3:36 pm

      tnx ma, i'll b waiting.

  126. Anonymous
    June 29, 2014 / 10:26 pm

    Can I use unsalted butter?

    • Nky Lily Lete
      June 30, 2014 / 10:30 am

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

  127. Precious Onyemachi
    June 11, 2014 / 11:56 am

    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.

    • Nky Lily Lete
      June 13, 2014 / 9:06 am

      Thanks for your lovely comment,God bless you richly dearie 🙂

  128. Precious Onyemachi
    June 11, 2014 / 11:44 am

    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.

    • Nky Lily Lete
      June 13, 2014 / 9:05 am

      Thanks Precious and I hope you continue to try out the recipes and enjoy them too. Luv U 2 🙂

  129. Bianca
    June 5, 2014 / 4:25 pm

    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.

    • Nky Lily Lete
      June 9, 2014 / 7:45 am

      You're welcome dearie 🙂

    • Anonymous
      September 23, 2015 / 8:25 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

    • Nky Lily Lete
      November 9, 2015 / 8:03 am

      thanks hun 🙂

  130. Anonymous
    June 3, 2014 / 10:20 pm

    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!

    • Nky Lily Lete
      June 5, 2014 / 4:21 pm

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

  131. Anonymous
    June 1, 2014 / 7:26 pm

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

    • Nky Lily Lete
      June 9, 2014 / 7:43 am

      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 powderIF 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.

    • CAKEMAMA
      July 30, 2014 / 9:42 pm

      USING FEW EGGS CAN ALSO MAKE D CAKE BREAK EASILY

    • Nky Lily Lete
      August 8, 2014 / 1:42 pm

      thanks for the tip dearie 🙂

    • Monique
      September 2, 2014 / 5:20 am

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

    • Nky Lily Lete
      December 9, 2014 / 11:34 am

      thanks for the extra tip Monique 🙂

  132. Anonymous
    May 31, 2014 / 10:23 am

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

    • Nky Lily Lete
      May 31, 2014 / 5:53 pm

      I use oldenburger butter

  133. Anonymous
    May 30, 2014 / 5:14 pm

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

    • Nky Lily Lete
      May 31, 2014 / 5:52 pm

      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.

  134. Anonymous
    May 29, 2014 / 2:24 pm

    between topper and simas which is better for baking?

    • Nky Lily Lete
      May 30, 2014 / 11:23 am

      Most people prefer Topper margarine.

    • bisayo
      June 5, 2014 / 4:26 pm

      I live in Nigeria and use topper brand.

    • Nky Lily Lete
      June 9, 2014 / 7:44 am

      thanks Bisayo.

    • Anonymous
      December 6, 2014 / 7:34 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.

    • Anonymous
      December 6, 2014 / 7:36 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

    • Nky Lily Lete
      December 9, 2014 / 11:18 am

      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.

    • comfort
      June 18, 2015 / 6:30 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

  135. Anonymous
    May 29, 2014 / 2:22 pm

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

    • Nky Lily Lete
      May 30, 2014 / 11:22 am

      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.

    • Anonymous
      October 8, 2017 / 1:43 pm

      I use simas It's nice also

  136. Jennifer Buchi
    May 21, 2014 / 11:18 pm

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

    • Nky Lily Lete
      May 23, 2014 / 2:51 pm

      Thanks dear , as for the live online class, I'll have it in mind 🙂

      • Nafi
        March 4, 2019 / 10:17 am

        Hi Nkky, nice recipe and thanks for sharing. Please what can I replace the alcohol with and what is the name of the preservative you used in this recipe?? Also if I want to use liquid preservative, which would you recommend? Thanks l’I’ really appreciate your feedback.

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