Nigerian Cake

Nigerian Cake

nigerian cake

 

 

 

 

 

 

Technically, there is no such thing as a Nigerian cake as there is no formula or recipe for creating these cakes. Each baker or mother has his or her own way of baking this cake, often without a recipe. It is thus not uncommon not to know how the cake would turn out until it is ready and out of the oven. Growing up as a kid in Nigeria, Christmas was always the time when my mum baked cakes. While some were amazing, some were, well, less than amazing. It was all a question of luck! In this post, I have attempted to give a working recipe for a standard Nigerian cake. I must however confess that I have upgraded this cake a notch by using some ingredients like butter. I have also addressed some common myths about making Nigerian cakes.

Bundles of Aso Oke Cake made with Nigerian Cake

Bundles of Aso Oke Cake made with Nigerian Cake

 

 

 

 

 

 

 

 

For a recipe on how to make the Nigerian style wedding cake, click here.

wedding cake

 

 

 

 

 

 

 

INGREDIENTS:

(1) 520 Grams All Purpose Flour (4 Cups)

(2) 400 Grams Granulated White Sugar (2 Cups)

(3) 226 Grams Unsalted Butter (1 Cup) (See Note 1)

(4) 226 Grams Margarine (1 Cup)

(5) 10 Large Eggs

(6) 3 Teaspoons Pure Vanilla Extract (1 Tablespoon)

(7) 4 Tablespoons Powdered Milk (See Note 2)

(8) 1/2 Cup Water

(9) 3 Teaspoons Baking Powder (1 Tablespoon)

(10) 1/2 Teaspoon Granted Nutmeg (Optional)

NOTES:

(1) Traditionally, Nigerian cakes are made with only margarine. This is due mainly to poor power supply and the relatively cheaper cost of margarine to butter. Margarine can be stored at room temperature while butter needs to be stored in the fridge. I have used some butter in this recipe to make the cake richer. This recipe can also be made with only 452 Grams of Margarine. I would advice against using only butter for this recipe as the margarine gives this cake a taste that is inherently Nigerian.

(2) I have used powdered milk here as that is what is readily available and used in Nigeria. If you have access to liquid milk, simply use 1/2 cup of milk in place of the powdered milk and water. It is however important to note that the addition of milk to any cake batter reduces the shelf life of that cake.

(3) The use of grated nutmeg is optional but it adds a great flavor to your cakes. It also makes your house smell amazing while the cakes are being baked.

PROCEDURE:

(1) Preheat your oven to 350 degrees.

TIP: In Nigeria, we often do not preheat our ovens long enough. The oven needs some time to come up to the required temperature. If you place your cakes in an oven that is not hot enough, they will not rise properly.

(2) Butter or grease two 9 inch cake pans. This cake can also be made in two 8 inch pans. The batter can fit into a single 10 – 12 inch pan; this however would affect the cooking time.

TIP: To prevent the cakes from sticking to the pans, coat the greased pans with some flour. You can also line the bottom of the pan with parchment paper for better security.

(3) Mix the powdered milk and water in a cup until all the milk has dissolved.

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(4) In a large bowl, mix the flour with the baking powder. If using nutmeg, grate it into the flour mixture now.

TIP: Some times, the baking powder is added on its own at some stage in the cake mixing process. Mixing it with the flour however ensures that it incorporates better with the batter and ensures even distribution.

(5) In the bowl of your stand mixer fitted with the paddle attachment, place the butter and margarine and beat at medium speed until creamy. Then add sugar and continue beating until the mixture looks lighter in color, light and fluffy. This should take about 5 to 10 minutes.

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NOTE: This process can also be done with a wooden spoon and a bowl. The creaming period would however be longer, about 10 to 15 minutes.

MYTH 1: The creaming period needs to be long. Some people cream the margarine and sugar for almost an hour. This is however not necessary. 10 minutes is more than enough time to cream your margarine and sugar. You will know that they are ready when the mixture becomes lighter in color and looks fluffy.

MYTH 2: The mixture should only be turned in one direction to prevent air from entering into the batter.. This also is false. The aim of creaming is to incorporate air into the batter and it does not matter which direction you turn it.

(6) With the mixer running on medium speed, add the eggs one at a time and beat until incorporated. Beat the batter at medium-high speed for about 2 minutes after adding the last egg.

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TIP: Adding more than one egg at a time or all the eggs at once would make the batter cuddle or separate. It is best to add them one at a time so that they mix well with the batter. If it happens that your batter separates, do not panic. It would come back together when you add the flour to it.

MYTH 1: You need close to a crate of eggs. You do not need that many eggs.

MYTH 2: You need to beat the eggs until they form before adding it to the batter. This is pointless as the eggs will be beaten after they have been added to the batter. You only need to beat eggs when making certain types of cakes like Carrot Cake or Sponge Cake.

(7) Next, add the pure vanilla extract to the mixture and mix.

TIP: Pure vanilla extract might be very expensive, but the taste is quite superior to artificial vanilla flavor. Always try to use pure extracts whenever you bake. You would notice the difference in taste.

(8) Next, add the flour mixture and milk in 5 additions (flour, milk, flour, milk, flour), mixing after each addition. Mix just until all the flour has been absorbed into the batter. Incorporate any leftover batter with a spatula. The batter would be a rich creamy color.

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NOTE: Do not add all the milk at once before adding the flour. It will take longer for the ingredients to blend together.

MYTH: You have to keep turning the batter at this point until it is very smooth. Actually, when it comes to cakes, a few lumps are good. The longer you mix the batter, the stronger the cake would be. This is why most Nigerian cakes are hard and very dense.

(9) Pour the cakes into the prepared cake pans and bake in preheated oven for 45 – 55 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

TIP: Do not bake the cakes long after the toothpick or tester has come out clean. The longer you bake the cake, the harder it would be. For more notes on how to achieve soft, moist and fluffy cakes, click on this link.

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(10) Allow the cakes to cool in the pans for about 15 minutes before taking them out of the pans.

This cake can be enjoyed as is or frosted with Vanilla Buttercream Frosting. A recipe for Vanilla Buttercream Frosting can be found here.

nigerian cake

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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282 comments on “Nigerian Cake
  1. iyi ifunanya says:

    Hi,
    The cakes already look so good.Definitely trying out the recipe. I have a few questions though. I thought 100g= 1 cup but in your recipe you say 520 grams is 4cups. Also how do you measure ratio of flour to eggs? Can’t wait for your reply.
    Thanks

  2. kristia says:

    Wow tnks terry…u’re a darling

  3. Jumoke says:

    Weldone boss. Gotten a tip or two to improve on my cake baking.

  4. Oshodi Bolafik says:

    u a doin great work my broda.May God continue 2 bless an inspire u.cookin is my passion also bakin so i need more of ur recipee juz like dis one.tenks

  5. Tee says:

    Thanks for sharing an upgraded recipe and for “breaking” the myths.God bless.

  6. Abodunde says:

    Thumbs up man! Thanks for clarifying the myth issues.

  7. Nk says:

    Thanks Terry but can the milk be replaced with brandy? To make it last longer?

    • Terry Adido says:

      I am not sure about the replacement. Brandy can be added as an additional ingredient, but the truth is, alcohol evaporates when exposed to heat, leaving only the flavor. Thus, the brandy you add to the cake batter wont be of any use other than flavor.

  8. titi says:

    Thank you Terry, just want clarify somethings. For both powdered milk and evaporated milk, what brand did you use? Also, for the unsalted butter and margarine. You response sir would be highly appreciated.

    • Terry Adido says:

      Hi Titi. I am not based in Nigeria so the products I used are mostly those available in Edmonton. I used Dano milk powder (gotten from Nigeria), Becel margarine and Lucerna butter.

  9. Temmy says:

    Thanks Terry

  10. Amarachi says:

    Nice one Mr Terry, i always thought alcohol is added to preserve cake. Pls what can we add to preserve cakes

  11. Deborah says:

    Terry, is there other simpler method apart from this,pls? I will be glad if you could help

  12. iyi ifunanya says:

    Thank you so much

  13. Bada Azeezat Olorunloba says:

    Thanks Uncle Terry for the wonderful n very straight forward recipe coz i dnt use milk when baking but as it is nw included in ur recipe, i wl surely give a try n am sure it wl b superb. Once again, thanx n more grease to ur elbow. #thumbsup

  14. Muinat says:

    Tomb up Mr Terry, please can be use as preservative

  15. isy says:

    Thanks Mr. Terry. I have same as Amarachi, Please what can we use to preserve cake then?

  16. Thanks sir U have being very helpful,could u please give me a recipe for plain flour n coco powder for chocolate cake,n also whats d important of corn starch in some cakes.

  17. Nancy says:

    pls uncle Terry most of the ovens here don’t come with degree so how do I know how long to preheat an oven before baking? another one is do you know of any local way to bake a cake for those who do not have oven? thank u so much.

    • Terry Adido says:

      Hi. I do not know how to bake cakes without an oven. I am also not familiar with ovens without degree indicators. People with similar ovens might be able to help you out with this.

    • bibi says:

      This is probably a year late…but when I was in secondary school, I baked cakes with pots. Basically you fill a very large pot halfway with sand and heat it up. Put your cake batter in a smaller pot and put it in the pot with sand. Cover the lid of the larger pot. Use knife or toothpick test after about 30mins (dependent on the size of cake) to check if the cake is baked. Hope this helps

  18. Enebeli Hawawu.N says:

    Wow, it is so detailed, i am certainly going to try this for my son birthday next week end, thanks Terry, may the good lord continue to bless and inspire u.

  19. Maduekwe Amala says:

    Thank u terry. Pls can you help me with reciep 4 fundant icing

  20. Chuwkuji Patience says:

    I like the fact that u said over mixing your batter makes the cake hard, cos i made a cake for someone and she complained that it was too fluffy and she preferred hard cakes. just getting to understand why my cakes are always fluffy. God bless!

  21. aisha says:

    Thanks Terry. This is what I want when I keep on asking for a standard recipe. ‘ll dafenately try…

  22. elizabeth says:

    God bless u for dis gud work u do.
    Pls i notice dt some of my cake sometimes have dis bitter taste taste as än after effect, although not strong.
    Pls wot cud b d cause

  23. jennie says:

    Thanks a lot Mr Terry. What about the ” you have to beat/whisk your eggs till they get foamy” part. From what you shared it seems unnecessary.

    • Terry Adido says:

      Ah, I forgot about that one. I would add it to the list. No, it is not necessary as the eggs are beaten when added to the butter and sugar. Pls read the update under the notes about eggs.

  24. Buki Fadun says:

    Thanks a lot Terry for these wonderful tips, will give it a shot and see if i wanna swap it for mine (winks). For those asking for preservatives to use in nigeria you can buy sorbic acid. One teaspoon for 500g flour.

  25. Humaira says:

    Thanks Terry for this tips pls for how long can one preheat the oven at 360 “?

  26. obande valentina says:

    Thanks a lot for this Terry. i tried out your carrot cake and it was superb.thanks once again

  27. olutomi says:

    Hi terry,you said we should cream for about 10mins. I use about 1hour with my mixer and an additional 45mins when hand mixing. Again,I cream until y batter is not so grainy. If I add the egg one by one,do I beat them differently before Hand or straight from the shell cos I was taught that beating the eggs aerate them.. Bless you

    • Terry Adido says:

      Hi. Like I stated in the post, you do not need to cream for an hour. This is just a waste of time and effort. I also stated the beating the eggs is not necessary as they would be beaten once added to the batter. You should try out my method and see if you notice any difference in your cakes, good or bad.

  28. Gift says:

    Hi Terry, I was going through your blog in preparation for my baby’s birthday. I initially chose French vanilla sponge cake but now that i see you have Nigerian cake recipe. I want to ask if I could use the procedure for French vanilla sponge cake to make Nigerian cake? Just the procedure but i will use the recipe here. Reason is that i don’t have mixer, i only have the whisk used for beating eggs and i’m lazy to do manual creamy of butter and sugar. Thank you

  29. Gift says:

    I want to know if the cake will still come out nice

  30. Precious says:

    Hi,terry pls wot can i use for my cake to stay lng.

  31. Imelda Onome says:

    Thanks Terry,,you ‘re the best!

  32. evelyn says:

    Hi terry,i jst tried dis recipe,it was soooooooooooo nice,thankss soo much,also I wanted to find out if I can use only butter for dis recipe?thnx

  33. Iyobo says:

    Hi Terry. Great recipe thanks. I initially wanted to make the vanilla cake for my son’s birthday but i think ill make this instead. Pls can i use this quantity for a 12″ round pan or do i need to make adjustment?

  34. Iyobo says:

    Ok. Double the recipe in one pan?. I intend to make a 12″ cake that is 2″ or 3″ tall. Do i still double the recipe?…sorry about all the questions

  35. Iyobo says:

    Thanks a lot. Will try it and keep you posted

  36. rosemary says:

    Thanks for all your post, God bless. Im really confuse with measuring with my cup, i need to measure with grams but i have a cup with ml. Pls help

  37. Tessy says:

    Terry, Please I need the recipe for fondant icing without marshmallow. Thanks

  38. Iyobo says:

    Hi Terry pls can i use other flavours like strawberry or butterscotch in place of vanilla?

  39. Iyobo says:

    Ok update. I made this for my son’s bday and it was totally delish. I used butterscotch flavour instead of vanilla and baked in a12″ pan. Thanks a lot Terry. Although i noticed the top of my cake was sticky not dry any idea why?

    • Terry Adido says:

      You are welcome. I really cant say why it was sticky. It could have been caused by a lot of things like high humidity or if you place the cake in the fridge before it was completely cool.

  40. Sharon says:

    tnx uncle Terry

  41. Nafisat says:

    thank you sir, pls. when adding flour and milk should i use mixer or just wooden spoon

  42. Esther Titilayo Chinyere says:

    Hi T.A,pls hw long will dis cake last after baking,since dere’re no preservatives in it?
    Thanks!

  43. victora says:

    Thanks for your efforts Terry, I just stumbled on your site, very good job. Can I double the recipe for a 12x 4 inch round cake pan? What of a 12×4 inches square cake pan? Thanks

  44. lizzy lawal says:

    good job T. pls can I use use this recipe for a wedding cake

  45. Daby Cakes says:

    Hi Terry, nice work always, do keep it up. Pls I will like to make, input. Someone asked what can she use in place of oven. Use a big pot that has a lid that closes tightly. The procedure are ; (1) place empty tin tomato can the smallest size like 5 or more pieces that the baking pan can sit on without tilting. (2)place the pot on a stove with a low and consistent heat. (make sure your stove burns BLUE and not NOT YELLOW flames. (3)That’s your oven, allow it to get hot for a while( pre-heat). (4)bake your cake, following the normal procedure of baking. N.B if the heat is too much, the cake will burn. Some people use sand instead of the empty cans, but the sand may enter the cake batter, some use stone, but it may not be even. The purpose is so that the pan doesn’t sit directly on the pot. Hope this post is useful.

  46. lara says:

    Hello terry,

    can i use buttermilk instead of the normal milk what effect would it have on the cake and would i need to add baking soda?

  47. lara says:

    Also terry,

    have you ever tried adding nuts to this recipe and some dried fruits …did it sink? i hope to try this soon

  48. Stephanie Halliday says:

    Thanks Terry. I made this cake last week using your recipe and the result was amazing.. My friends loved it too. Thanks and happy birthday..

  49. Ebun Ogbonnaya says:

    Hi Terry
    Please instead of using milk for the cake, can I use butterscotch flavour
    Will I get the same effect?

    Thanks

  50. Funmilayo says:

    Well done job Boss, pls I want to ask that I thot butter and sugar shd always be the same measurement eg 600g of butter, egg and flour? And pls can u give me few tips on how to stack a cake without bending to one side, thanks a lot.

    • Terry Adido says:

      The quantity of sugar and butter used for any cake will depend on the type of cake you want to make. This recipe calls for 2 cups of fat (butter and/or margarine) and 2 cups of sugar.

      For stacking cakes, see my post on that here.

    • Nonye says:

      Hello terry thanks for doing a great job. Pls the edmonton u re talking about is it d one in london cos l live there too and could not find the butter and margarine u mentioned.

  51. Funmilayo says:

    Pls , ur 10 large eggs equals to wat grams cos eggs varies in sizes . Thanks and awaitin ur response

  52. Oladimeji Oluwatosin says:

    Pls,hw many mls is ur cup?

  53. Oluwatomi says:

    Hello Terry how are you doing. Pls I just finished baking my daughter’s cake with this recipe of yours. I havnt tasted it yet but I can see the difference clearly already. Pls my question is this, I am planning to cover the cake with fondant and use on Saturday. But I am suddenly worried. Pls for how long with this cake stand before it gets spoilt since I added milk to my batter. ThanKs so much.

    • Terry Adido says:

      I see you baked the cake on Thursday. I would suggest chilling it before frosting. I would also suggest covering it with fondant on Friday. It should keep until Saturday. If you are scared of it going bad, you can keep it in the fridge and bring it out about 2 hours before it is to be used so it comes back to room temperature. All the best.

  54. Oluwatomi says:

    Thanks so much Terry really appreciate your response. Pls do I need to cover the iced cake with a wrapper or something before putting it in the fridge then hope the fondant won’t melt. I used your marshmallow fondant recipe. Thanks a bunch

  55. ogochukwu says:

    Terry, I must say you have been REALLY awesome and you are actually a gift. Though I’m new here I have a question. Pls what’s your take on using rum or gin as preservatives for cake, cos I used to see my aunt do that when I was quite little.

    • Terry Adido says:

      Thanks Ogochukwu. A lot of Nigerians add rum, gin, whiskey or some form of alcohol to their vanilla cakes as some form of preservatives. However, I do not believe they serve that purpose. Alcohol evaporates when heated leaving only the flavor. If alcohol is to be used as a form of preservative, it should be applied after the cake has been baked, preferably mixed in a simple syrup.

  56. Hilda says:

    Hi Tosin, another BHOSA member doing great things. please i have a question i have a mixer which doesn’t come with a K beater but the whisk and hooks, does using the whisk to beat my sugar and butter change the outcome of the cake.

    • Terry Adido says:

      Hi Hilda. I am not sure the whisk attachment is strong enough to cream sugar and butter. If it is, then you can use it. All you wanna do is incorporate air into the mixture. Up BHOSA!

  57. Wuraola says:

    Hi Terry, please I have a few questions.
    1) Is corn flour same as corn starch?
    2) Can I use homemade cake flour instead of all purpose flour for this recipe?
    3)Also If I’m baking a single 9inch cake will I be using same measurements?

    Thank you.

  58. Wuraola says:

    Oh.. and one last question please (atleast for now). Lol
    Can the sugar be reduced for people that don’t like their cakes too sweet? Or will it have any effect on the cake?
    Sorry to be a bother.

  59. omali fatima says:

    hello
    ps people where can i buy buttermilk for baking in Abuja, and also cream milk for ice cream
    i will really appreciate your ASAP respond.
    thank you.

  60. mag says:

    pls where can i get sorbic acid in nigeria

  61. damola lara says:

    terrryyyy!!!! i was supposed to bake a this cake but didnt have enuf white sugar so i mixed it up with brown sugar, added cinnamon and a lil more nutmeg!!!! omg!!! it was fantastic!!!! u shld try it

  62. Damilola ola says:

    Hi, thanks so much for taking ur time to reply every one. Instead of all purpose flour, can I use self raising flour n just unsalted butterinstead of stork butter. And I also realised my cakes get oily or too dry inside.help pls? Thanks

    • Terry Adido says:

      Hi. Thanks for your mail. (1) Self rising flour already has baking powder. You might need to leave out the baking powder in the recipe is you are using SRF. (2) You can use only unsalted butter (3) The answer to this can be found here.

    • Amina Maina says:

      Hi Terry, thanks alot for the recipe. How many cupcakes can this recipe yield please?

  63. Chinyere Onyero says:

    Terry, God will give you more grace, to always keep you on top.
    This is a very detailed post.
    I wish most bakers could lay their hands on this.
    As it answered most questions being asked by beginners.
    Thank you very much.

  64. Yetunde says:

    can I use shortening in place of butter, cos here in Nigeria, we mistake butter for margarine. thanks

    • Terry Adido says:

      Hi Yetunde, no you can’t. I would rather you use all margarine.

    • Hilda says:

      Yetunde shortening I know are mostly for white icing. But u can use both unsalted butter and margarine to bake, say you have 350g for margarine, you can use 150g of butter and 200g of margarine and cream with sugar,dis add sme softness to the cake.that’s what I do.

  65. Yetunde says:

    thanks Terry, thanks Hilda. love u both

  66. Yetunde says:

    noted; thanks Terry, thanks Hilda

  67. Hilda says:

    You’re most welcome Yetunde

  68. seun says:

    Now I know that following cake myths isn’t the best at all. Thanks to you Terry cos I followed your Nigerian cake recipe and it came out perfect. No complains, no issues, no mixing of batter for one hour.

  69. xavier says:

    pls whats ur website?

  70. chichi says:

    l tried this recipe. The cake was superb and l didn’t stress myself in turning the butter and the sugar as l was taught to do it for one hour.God bless you.

    • Terry Adido says:

      Awesome. I’m glad you tried it and saw the results. The funny thing is that upon all the hours of creaming we do, our cakes still do not turn out fluffy. There are other ways of achieving fluffiness in cakes.

  71. Nana says:

    Hello terry hope you good all I just have to say is God bless you for inspiring others ,i tried out the nigeria cake recipe nd I must say it’s a wow wow wow it was so dam good wish I cold upload a pix,i actually used 400g butter nd 52g margarine,1/2 cup of liquid peak milk, vanilla extract mixed with butterscotch flavour and a little nutmeg, so far the best cake I have ever made, thanks a lot for sharing, luv ya

  72. nina says:

    OK m gonna try dis tomorrow n get back to u….Neva baked a cake before but dis seems easy…tnx

  73. ify says:

    Though av seen many posts that touched this but am still going to say how glad i am that i dont haave to spoil my mixer cos i have to cream for 1hr30mins or more thank u terry so much for pointing this out.u know wen i read from other sites like gretchens bakery and d likes i tot well maybe its bcos they have kitchen aid mixer and i dont thats they only mix for 5 to 10mins but now my poor mixer can rest.thank u so much Terry God bless u

  74. Jules says:

    Thank you Mr. Terry for this recipe. By the way, I tried your recipe for the RVC and it was superb. My question is about the myth of incorporating flour into the butter and sugar mixture, we were told to alternate it with whisked eggs( flour, egg, flour,egg, flour). please what do you have to say concerning this? Is it really necessary? TIA

  75. Benita says:

    Hi terry,u are d best…. tanx a bunch. but pls can I sprinkle water on d top of a hard cake to soften it a bit and gv it moisture?
    Thanks a lot,anxiously waiting for ur reply

  76. Wendy says:

    Hi Terry,
    Would this be a typical cake for a birthday celebration? I have a new Nigerian friend who is an immigrant to Italy, where I live, and I want to make him a birthday cake. Would this recipe give him that ‘taste from home’ sensation? Thank you so much, Wendy

  77. Wendy says:

    Perfect. Our Nigerian friend had a very rough time getting over here to Italy, and me and my family want to make him feel welcome with a ‘taste from home’. Thanks so much!

  78. blaze says:

    am glad I came across this after wondering why I have been baking hard cakes instead of the fluffy ones I used to bake before buying my mixer. I have been over beating my Batter all the while. you are a blessing. I do have one more problem which is, the top of my cake feels sticky to touch after its cold, any idea why? thanks

  79. ronke says:

    Thanks for correcting those myths. Reading it has been very helpful. Pls one question I will like to ask. What type of preservatives do you think is the best. Please I want to bake now and I need your opinion. Thanks.

  80. Funmilola Wale-akindele says:

    Thx terry, God bless you for sharing these ideas with everyone. Pls at what point will i add my white egg if im to use the egg yolk and white separation method

  81. dupe says:

    Terry hi,
    Thanks for the recipe but can this be used as a wedding cake cos i thought fruit cakes with enough molasses and no milk is what they use for Nigerian wedding cakes.

  82. Dee says:

    so i have been looking for the right vanilla cake recipe. i found some good ones but was not totally satisfied. i even tried your french vanilla sponge cake but mehnnnnn the process was long. i decided to give this a try i have an oven thermometer for those that dnt have a gas mark in lagos thats something worth investing in. Terry thanks for this.i baked a 6″ and it was gone in minutes the nut meg gives it a wonderful flavour.

  83. uju says:

    I tried it out and I wasn’t disappointed. It tasted good. Used it for my son’s 2yrs birthday. Thanks Terry

  84. Titi Raji says:

    You have made baking Easy for me. Who knew I can bake. Thank you much. With tho recipe, my cake came out fabulous!

  85. Tochi says:

    I just got a masterchef mixer but it says in the instructions that I should only use for 3 minutes then let the mixer rest for about 10mins. Pls is this normal?

  86. Wilcordia says:

    hello Mr Terry you are doing a good job here. Please I’m planning on baking my daughter’s first birthday cake this week using your Nigerian cake recipe but I need clearance on the measuring cup you are referring to, Nigerians use the emptied peak liquid milk tin, I don’t know if you are referring to that or another kind of measuring cup. Please I will appreciate a response as soon as possible. Bless you.

  87. Doose says:

    Hello, I have a problem while baking. When am done baking, the cake is usually oily, like oil is coming out of it in the middle but looks baked. At first i thought it was under baked so when next i tried baking again, i allowed it to stay longer in the oven but the cake ended up burnt with the same problem (oil in the middle). I want to ask if there is something am doing wrong? Thank you

  88. Stephanie says:

    Hi Terry. You doing a great job here. Please is it necessary to use milk in mixing cake batter before it comes out soft and fluffy? because I have seen cakes baked without milk but still comes out fluffy… and whenever I bake, my batter is always thick ( exclude milk) and my cake always turns out dense. Is it that the dry ingredients is more than the liquid ones. What do you think? Thanks

  89. Sa'ad Maryam says:

    Wow Terry!U are a genius ,just made both ur vanilla cup cakes and nigerian cake,they came out wow wow wow(laughs).Thank u.

  90. BintaZara says:

    Now I’ve found me someone who thinks just like me! Yikes..
    I don’t know how Mr. Terry manages to do these.. You reply to each comment..#whatihavehardlyseenofanyblogger.
    Its Amazing,impressive and certainly blessed. God bless you even more.
    I remain your number fan.. Lol.
    Quick one,I have a 16″diameter cake to bake,and if I go with this recipe,you know how many eggs be going down. Please,do I have to put one egg at a time too? Whew!

    • Terry Adido says:

      Hi. For 16 inch pan I’d use 15 eggs. Thus the recipe x 1.5. You might need to bake more than once sponge for a 4 inch tier. When a recipe states put one egg at a time, what it means is that you break all the eggs into a bowl and with the mixer running, you start pouring in the eggs a little at a time. So technically, it is not actually 1 egg at a time.

  91. ify says:

    Hi Terry plsssssss give us a tutorial on that bundle of aso oke cake will u?
    And congratulations ur recent Canada chef master outing
    Getting to top 14 was not an easy feat.so proud of u👍👍

  92. Mosandy says:

    Hi Terry, a million thanks for this post. Finally ive summoned the courage to bake my first cake (now that i know my arm wont hurt from execessive mixing). Will be back with my testimony 🙂

  93. Olivia says:

    Hi, Mr.Terry..Thanks alot for your Post.. I’ll like to know more abt d creaming method, do I have to go to the next step after creaming the butter and sugar for 15mins, even if the grains of d sugar is still visible. Cos I learnt dat it has to dissolve /smoothen out in the butter,so as to give the cake a Better texture

  94. Olivia says:

    Thanks Mr. Terry for your response.. Pls if I’m to use 500grams of Flour, what measurement can I use for the margarine and sugar.. cos I can’t seem to get d exact measurement in ur recipe.

  95. Olivia says:

    Can’t seem to get dat extra 20g measurement or pls can u tell me wat culd be used to achieve dat,Lik Tablespoon or Teaspoon. Bt more importantly I tried out your recipe using d 500grams & it came out Nice..Had a lot of Compliments.. Pls i ve another issue, my meatpies keep breaking, Pls can u tell me d reason Y? I know ds is not d Forum 4ds, bt Pls..

  96. Olivia says:

    Hi,Mr. Terry.. for the vanilla buttercream frosting,can margarine be used in the absence of butter.. for the frosting..

  97. aderonke says:

    Mr Terry, pls i need your opinion on the measurement you listed out, i want to make +half the measurement of all you said so the cake will be much and enough, can you help me with the measurements below if there is any correction to be made

    1) 260Grams All Purpose Flour

    (2) 200 Grams Granulated White Sugar

    (3) 113Grams Unsalted Butter

    (4) 113 Grams Margarine

    (5) 5 Large Eggs

    (6) 1 and 1/2 Teaspoons Pure Vanilla Extract

    (7) 2 Tablespoons Powdered Milk

    (8) 3/4 Cup Water

    (9) 1 and 1/2 Teaspoons Baking Powder

    (10) 1/4Teaspoon Granted Nutmeg (Optional)

  98. Mosandy says:

    Sorry for the late reply. It came out great and fluffy. Was so proud of myself.
    Only ish is that, the cake was a bit burnt at d bottom and didnt rise much. Probably cos i used a stove and was too excited, i kept peeking into the pot.
    Aside that, it was excellent!
    Thanks again.

  99. Mosandy says:

    I didnt use your exact measurement, used lesser quantities but same proportion as yours.

  100. astou Lo says:

    Thank you sir for this. I am not Nigerian and am certainly not a baker but I had a taste of the Nigerian cake and fell in love with it but had no idea how to make it. I tried to make once and it came out as hard as a rock and I got discouraged. But when I read your blog, I wanted to give it a try one more time and it was a success. I baked it for my sister’s bd and she and her husband ( and I) loved it. Now I am looking for every opportunity to bake it for people to enjoy. Thank you very much.

  101. Toolz says:

    Thank you tres much Terry I referred about 5 people to your blog today already. The taste is divine I simply multiplied by 3 and added a bit of butter scotch to make a 12 and 8″ tiered cake for my neice…It’s the best nigerian cake recipe ever p.s I used margarine all through and reduced sugar by 50g

  102. Ada says:

    Wow…… This is the most wonderful cake ive ever baked!

  103. Benita Iseriehen says:

    Hi Terry,
    1 more question pls,is the paddle attachment better for creaming dan the balloon attachment and Wat difference do they make. Thanks in anticipation

    • Terry Adido says:

      If by balloon attachment you mean whisk attachment, then no do not use it to cream. The mixture will collect in the middle of the “balloon”.

      • Benita Iseriehen says:

        Aiit terry,tanx a bunch!…..Really hope to c u some day…*winks*

      • cisca says:

        Hi Terry, my paddle attachment doesn’t get to the bottom of my mixing bowl when I’m making a smaller quantity of cake. So I use the whisk to cream then change to the paddle when about to mix. I sincerely find the whisk faster to cream than the paddle attachment.
        Pls, what effect does using the whisk to cream have on a cake?

  104. onyi chinwe says:

    I am relieved to see this blog, i have been searching for a receipe like this. Pls while adding eggs, can i use the separation method(seperating yolk from egg white)? I will definitely try this receipe

  105. Nma says:

    Nice one, be blessed for this lesson. please can I use this recipe for the Queen cakes I want to deliver to supermarkets for sale or do you have another for me. Thanks

  106. Usman Medina says:

    Hi.
    While I read the comment and your replies…. I got tired at some point. I kept on telling myself Mr Terry…such a patient man. This is a humanitarian service you have put up. God bless you

  107. Nancy says:

    I added milk to my cake. Batter and I forgot to add rum to preserve.. Pls how do I remedy dis situation?

  108. chemmy says:

    Good day Mr Terry, I do cream my batter up to an hour with a mixer Nd also whisk my egg till foamy b4 nw.. my question is if I should cream my butter and sugar for 5- 10 min then add d eggs 1 at a time without whisking, will my cake be fluffy and moist at the end??In Nigeria here we believe in creaming for long else d cake won’t be fluffy. so I was taught.

  109. Vera diegbe says:

    Bless you terry, i just got the answer i needed regarding the size of nigerian wedding cake i intend to make from here.

  110. Mrs Nnadi says:

    Thanks a lot for this recipe. Please ndo you use electric oven or gas oven?

  111. Damilola says:

    Hi, you are blessed and I am so blessed to know aabout grated nutmeg, please can I mix my margarine and sugar with an electric blender

  112. FRED says:

    Hello Terry!

    Thanks very much and God bless you for the great work you are doing here.

    Can I omit buttermilk in Red Velvet Cake? Does buttermilk shorten its shelf life?

    For regular cakes like vanilla cake, Nigerian cake, queen cake, chocolate cake, butter cake, etc., can I go without evaporated milk to prolong shelf life? If yes, will that lead to reduced quality, etc., of the cake?

    What should I do to avoid an overly thick batter as a result of the removal of milk? Does too much batter thickness make a cake hard and dense?

    Thanks.

    • Terry Adido says:

      Hi. (1) No you cannot omit it; (2) Yes milk products reduce shelf life of baked goods; (3) Look for recipes that do not include milk if you wanna avoid it; (4) omitting milk from recipes which call for it will lead to dense and “hard” cakes; (5) Yes, the thicker your batter the firmer the cake will be; (6) Read this post on how to make cakes light and moist.

  113. Funnyi says:

    used this recipe to cake for the first time and it was awesome. the cake came out beautifully. Thanks, keep up the good work.

  114. Oyin says:

    Hello,

    Thank you so much for this recipe. If I wanted to make just one pan, would I just halve the recipe? Thank you

  115. Joy says:

    I followed this recipe and the cake i baked for a cousin’s birthday came out so well. everyone loved the cake. thanks a lot Terry

  116. Joy says:

    Hi Terry, thank you so much for this recipe. May God bless and reward you immensely.Please aside from pure vanilla extract, do all the other flavors have their pure extract versions available too? Lots of love!

  117. Joy says:

    Hello there! I’m a baker and I reside in Lagos. Please does anyone know where I can buy UNSALTED BUTTER (not margarine please), in large quantities, say 5Kg or more, in Lagos? And what brand would you recommend please? I would appreciate useful feedbacks. Thank you.

  118. Mrs Nnadi says:

    I want to buy a new gas cooker with oven. Would you please recommend a good brand for baking cake. Thanks

  119. cassy says:

    pls cn i use milk flavor in place of milk in the cake so it dsnt spoil fast,bt will it have the same effect and taste?

  120. Chisom says:

    Plz can I add lemon zest to ur recipe?if yes,how many teaspoons?

  121. cisca says:

    Hello boss, it’s been a while. Infact, I’ve almost turned pro working with your recipe. Thanks so much and God bless you.
    I came across a write-up which says butter taste better and richer than Magarine. Pls, what’s your advise as to using only butter for this recipe?

  122. Ihunanya says:

    Hello Mr Terry, I think with your blog I can start my small time baking business. Thanks and God bless you.

  123. Bolanle Maja says:

    I tried this today and it came out well,I even added brownie to one of the pans to make marble cake….God bless you

  124. Tolu says:

    Well done!
    I can’t seem to get unsalted butter anywhere in my neighborhood.
    Please do you think salted butter would still do the job? It’s President butter. Thank you.

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