Lapis Surabaya Recipe (Indonesian Layer Cake with Jam Filling)

Name: Lapis Surabaya
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 308 gr egg yolk (around 17 eggs); 1 egg; 150 gr powdered sugar; 15 gr cornstarch; 15 gr milk powder; 40 gr flour; 230 gr butter; 50 gr Strawberry jam or pineapple jam; ½ tbsp cocoa powder; 1 tsp chocolate paste

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Lapis Surabaya is a soft Indonesian layered butter cake made with three fluffy cake layers and a thin layer of jam in between. Its rich buttery flavor and melt-in-your-mouth texture make it a popular cake for celebrations like Chinese New Year, Christmas, and Idul Fitri.

A few slices of Lapis Surabaya cake on a golden plate.

A Quick Look at the Recipe

🏷️ Recipe Name: Lapis Surabaya
⏱️ Ready In: ~ 50 minutes
🍽️ Serves: 12 slices
🔥 Calories: 298 kcal per slice (estimate)
🧾 Main Ingredients: Eggs, powdered sugar, cornstarch, cake flour, milk powder, butter, strawberry jam, cocoa powder, chocolate paste.
🥗 Texture: Soft, buttery, and fluffy
🧠 Difficulty: Intermediate

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Lapis Surabaya (also known as Spiku) is one of my favorite Indonesian butter cakes. It is soft, rich, and incredibly buttery, with three fluffy cake layers and a thin layer of jam filling in between. Its melt-in-your-mouth texture and beautiful layered appearance make it especially popular for celebrations like Chinese New Year and Idul Fitri.

Originating from Indonesia’s Dutch colonial era, this cake has become a beloved classic often served alongside treats like pineapple tarts (nastar) and lapis legit during festive gatherings. If you love rich butter cakes, you may also enjoy my strawberry cheese butter cake, Dutch butter cake, or Thai butter cake.

Looking for more Asian baking inspiration? Check out my collection of Asian Cake Recipes featuring cheesecakes, chiffon cakes, butter cakes, and traditional cakes from across Asia.

Why You Will Love This Recipe

Soft and moist texture – Thanks to a generous amount of egg yolks and butter, this Indonesian layer cake turns out incredibly rich, soft, and moist.
Simple ingredients – The ingredients are all very simple, they only consists of three groups: eggs, sugar, flour, and butter. No fancy equipment or complicated steps, just good ingredients and the right technique.
Perfect celebration cake – Lapis Surabaya is more than just a cake. With its elegant layers and buttery richness, it’s the ultimate celebration cake, especially during Chinese New Year, birthdays, or family gatherings.
Customizable filling options – Traditionally filled with fruit jam such as strawberry compote or pineapple cake filling, but feel free to get creative! Buttercream, peanut butter, or Nutella all work beautifully between the layers.

Recipe Ingredients

Ingredient Notes

Eggs – Use organic, omega, or free-range chicken eggs for the best flavor and color. You’ll need mostly the yolks for that rich, buttery texture. Don’t toss the egg whites, store them in an airtight container in the fridge. They’re perfect for making other treats like Cat Tongue Cookies (Lidah Kucing).

Butter – The quality of butter makes a huge difference here. If you’ve been baking for a while, you probably already have your go-to brand. In Indonesia, Wijsman butter is a favorite, it’s rich, fragrant, and trusted by many for making Lapis Surabaya. For best results, combine Wijsman with unsalted butter in a 6:4 ratio, with Wijsman as the dominant one. This blend gives you both flavor and balance.

Powdered Sugar – Also known as powdered sugar, this type of sugar dissolves easily and gives your cake a smooth, soft texture. If you don’t have any on hand, you can grind regular white sugar using a blender.

Cornstarch – A little cornstarch helps create a lighter, bouncier crumb. It improves the cake’s structure while keeping it soft and fluffy.

Be sure to check out the full recipe and ingredient list below

How to Make Lapis Surabaya

Step by step photos of mixing the butter, egg, and sugar.

STEP 1: Cream the butter
Start by beating the softened butter on low speed (Image 1), then gradually increase to high speed until it becomes pale, creamy, and light in texture (Image 2). Set aside.

STEP 2: Whip the eggs and sugar
In another bowl, combine the egg yolks, whole eggs, and powdered sugar (Images 3, 4). Beat on low speed at first, then slowly increase to high speed.

Step by step photos of mixing the egg yolk batter with dry ingredients.

STEP 3. Continue mixing for about 10–15 minutes until the batter turns thick, pale, and fluffy (Image 5). You’ll know it’s ready when it leaves a visible ribbon trail. Sift the cornstarch, milk powder, and cake flour directly into the egg mixture (Image 6). Gently fold using a spatula, being careful not to deflate the batter (Images 7, 8).

Step by step photos of mixing the whipped butter into the batter.

STEP 4: Fold in the butter
Add the whipped butter into the egg batter (Image 9). Fold gently but thoroughly until the mixture is smooth and evenly combined. No streaks of butter should remain.

STEP 5: Divide and color the batter
Divide the batter into three equal portions. Leave two portions yellow and pour into two greased and lined 22x10x4 cm pans (Image 10). For the third portion, add cocoa powder and chocolate paste (Image 11), then mix until fully combined. Pour into the prepared pan (Image 12).

Step by step photos of baking and assembling the Lapis Surabaya.

STEP 6: Bake the layers
Bake each layer separately in a preheated oven at 356°F (180°C) for about 20 minutes (Image 9), or until the surface is golden and springs back to the touch. Let them cool completely on a wire rack (Image 10).

STEP 7: Assemble the cake
Spread fruit jam on one side of each yellow layer and on both sides of the chocolate layer (Image 11). Carefully stack the layers in the order: yellow, chocolate, yellow (Image 12).

Final step: Trim the edges for a clean finish and let the cake rest for at least 1 hour before slicing. This helps the layers settle and makes cutting neater.

Now it’s ready to serve, slice and enjoy every soft, buttery layer!

Pro Tips

Let it rest overnight – This lapis surabaya cake gets even better the next day. Letting it settle helps the flavors meld and makes the texture even moister and more tender.
Fold like a pro – When combining the whipped butter and egg mixture, fold gently but confidently. Too slow, and you’ll lose volume; too fast, and you’ll deflate the batter. A spatula works great, but a whisk can also help if you’re comfortable with it.
Check for the ribbon stage – Beat the eggs and sugar until the mixture is pale and thick, and leaves a visible ribbon trail when you lift the beater. This usually takes 10–15 minutes on high speed, depending on your mixer.
Preheat your oven properly – Make sure your oven is fully preheated before baking. An even, stable temperature is key for proper rising and an even golden color.
Trim the edges for presentation – Always trim the sides of the assembled cake for a clean, professional look.

Serving Suggestions

Lapis Surabaya is a classic celebration cake that is commonly served during Chinese New Year, Idul Fitri, or a birthday, so serve it like one! Slice it into neat rectangles and enjoy it as a sweet ending to a festive meal.

I love serving Lapis Surabaya after a warm, comforting dish like Pastel Tutup. The buttery layers are the perfect sweet contrast to a savory meal.

Pair it with a chilled Lemongrass Pandan Tea , Ginger Lemon Drink on a hot day, or a cup of Rose Milk Tea or Butterfly Pea Flower Tea for a pretty tea time treat.

Lapis Surabaya FAQs

What is the difference between Lapis Surabaya and Lapis Legit?

Lapis Surabaya has three thick layers (two yellow and one chocolate), while Lapis Legit features many thin spiced layers. Both are rich and buttery but have distinct textures and preparation methods.

What kind of butter is best for Lapis Surabaya?

Premium salted butter like Wijsman is commonly used in Indonesia for its rich flavor. A mix of Wijsman and unsalted butter (6:4 ratio) gives the best result.

Can I replace some of the egg yolks with egg white?

It’s not recommended. The richness and soft texture of Lapis Surabaya come from using lots of egg yolks. Substituting with egg whites will result in a drier and less tender cake.

Can I use margarine in the butter?

You can, but the flavor and texture won’t be the same. Butter gives the cake its signature richness and aroma. If you must, try using a mix of margarine and butter, but always make butter the dominant ingredient.

Can I use peanut butter to stick the cake layers together?

Yes! While fruit jam is traditional, peanut butter, Nutella, or even buttercream are all delicious alternatives. Just make sure the spread isn’t too runny or oily.

Why is my Lapis Surabaya dense?

Lapis Surabaya can turn out dense if the butter mixture and whipped eggs are not properly combined, causing the batter to lose the air needed for a light texture. It can also happen if the oven is not fully preheated or hot enough when the cake goes in, preventing the layers from rising properly. For the best results, fold the batter gently and make sure your oven has reached the correct temperature before baking.

Storage

Store Lapis Surabaya in an airtight container at room temperature for up to 4–5 days. Make sure it’s kept in a cool, dry place—away from direct sunlight or humidity.

For longer storage, you can refrigerate the cake for up to 7 days. Just let it sit at room temperature for about 30 minutes before serving so the butter softens and the texture returns to that soft, rich crumb we love.