How to Make Nigerian Baked Cake

If you're seeking a delicious yet easy-to-make cake, try the Nigerian baked cake. Beat butter and margarine (vegetable butter) with sugar until fluffy. The next step is to stir the flour and baking powder into milk. Pour the batter into two round pans and bake until golden brown. Nigerian baked cake is already quite tasty, but you can enhance it by adding frosting and stacking the cakes or covering the surface with fondant (sugar paste) for a more appealing look.

- 4 cups (500 g) all-purpose flour - 2 cups (400 g) sugar - 1 cup (230 g) softened unsalted butter - 1 cup (230 g) margarine - 10 eggs at room temperature - 1 tablespoon (15 ml) vanilla extract - 4 tablespoons (30 g) powdered milk or 1/2 cup (120 ml) liquid milk - 1/2 cup (120 ml) water if using powdered milk - 1 tablespoon (15 g) baking powder - 1/2 teaspoon (1 g) ground nutmeg, optional *Makes two 20 or 23 cm round cakes*

Preheat the oven to 177°C (350°F) and grease two round cake pans. You can use 20-23 cm baking pans. Grease with butter and dust with flour or spray with non-stick cooking spray.

• For easier removal, you can line the pans with parchment paper.

Dissolve the powdered milk in water. Measure 3 tablespoons (30 g) of powdered milk into a bowl and pour in 1/2 cup (120 ml) of water. Stir until the powdered milk completely dissolves.

• If you prefer, you can substitute with 1/2 cup (120 ml) of liquid milk instead of the milk powder solution.

Mix the flour, baking powder, and nutmeg in a separate bowl. Add 4 cups (500 g) of all-purpose flour to a large bowl and stir in 1 tablespoon (15 g) of baking powder. For extra flavor, you can add 1/2 teaspoon (1 g) of ground nutmeg to the mixture.

• Mix the dry ingredients for about 30 seconds until well combined.

Cream the butter, margarine, and sugar for 5-10 minutes. Place 1 cup (230 g) of softened unsalted butter, 1 cup (230 g) margarine, and 2 cups (400 g) of sugar into a large mixing bowl. Use an electric mixer or stand mixer to beat the ingredients at medium speed.

• The mixture will turn lighter in color and become fluffy.
• If you don’t have a mixer, you can use a wooden spoon, but it will take longer than 5-10 minutes by hand.

Beat 10 eggs at medium speed all at once. Add each egg to the mixture while the mixer is running. Once the first egg is incorporated, add the next one. Continue beating the mixture until all 10 eggs are added.

• The eggs will blend best when at room temperature. If the eggs are too cold, the batter might separate, but it will come together once the dry ingredients are added.

Beat the batter for 2 minutes at medium speed and add vanilla. Turn on the mixer and beat the batter until the mixture lightens in color. Add 1 tablespoon (15 ml) of vanilla extract and mix well.

Alternate adding the dry mixture and milk. Set the mixer to low speed and add about 1/3 of the dry ingredients. Then add half of the milk before adding another 1/3 of the dry ingredients. Follow with the remaining milk, and finally, add the rest of the dry ingredients. Stop mixing as soon as the last of the dry ingredients is incorporated into the batter.

• If there are a few lumps in the batter, it's fine.
• Overmixing the batter can result in a dense and heavy cake.

Divide the batter evenly between the prepared pans. Spoon half of the batter into one greased pan and pour the remaining batter into the other pan. Use the back of a spoon to level the batter in both pans.

Bake the Nigerian cake for 45-55 minutes. Place both pans in the oven and bake until the cakes are golden and begin to pull away from the sides of the pans.

• To check if the cakes are done, insert a toothpick or skewer into the center of the cakes. The toothpick should come out clean. If not, bake for another 3-5 minutes and check again.

Let the cakes cool and remove from the pans. Take the cakes out of the oven and place them on a cooling rack. Once the cakes have completely cooled, you can carefully remove them from the pans.

Frost the cakes and stack them. Spread vanilla frosting on one of the cakes and place the other cake on top. Add more frosting to the top and around the sides of the stacked cakes.

• You can also roll out fondant and cover the cake for a unique look.

Enjoy your Nigerian cake. If you prefer not to frost the cake, you can sprinkle powdered sugar on both cakes. Slice the cake and serve with soy milk, sugarcane juice, or kunnu aya.

• Store any leftover cake in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.

• If you enjoy the flavor of brandy, you can stir in 1-2 tablespoons (15-30 ml) into the cake batter along with the vanilla extract.

• Measuring cups and spoons
• Mixing bowl
• Spoons
• Electric mixer with beaters
• Baking pan spray
• Wax paper (optional)
• Cake tester or skewer
• 2 round cake pans (20 or 23 cm)
• Cooling rack