Thai Egg Cake (Khanom Khai)

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Soft, airy, and lightly crisp at the edges, Thai Egg Cake (Khanom Khai) is the adorable cousin of Indonesia’s Kue Cubit. Made from eggs, sugar, and flour, these golden mini cakes are simple and deliciously comforting.

A few Thai egg cake with chocolate topping on parchment paper.

Thai Egg Cake, or Khanom Khai, is one of Thailand’s most beloved street snacks . They are soft, puffy little cakes that has chocolate, cheese, or raisin as toppings. You’ll often spot them in local markets, cooked in small molds until golden with slightly crisp edges. They’re simple, humble, and irresistibly good.

While my Thai Butter Cake is rich and moist like a pound cake, Thai Egg Cake is much lighter, more like a sponge cake in bite-sized form. It reminds me a lot of Indonesia’s Kue Cubit, both in flavor and how it’s made. Just a few simple ingredients, a mini pan, and before you know it, your kitchen smells like a sweet street market in Bangkok.

Why You Will Love This Recipe

Quick and easy – No mixer or fancy equipment needed! Just whisk, pour, and cook.
Light and airy texture – Soft inside with a slightly crisp edge, it’s like a mini sponge cake that melts in your mouth.
Bite-sized and fun to eat – Perfect for snacking, afternoon tea, or lunchbox treats.
Versatile toppings – Dress them up with chocolate rice, shredded cheese, or raisins or enjoy them plain and classic.
Nostalgic comfort – Brings back the warmth of street snacks and childhood treats in every golden bite.

Recipe Ingredients

Ingredient Notes

Flour – You can use all-purpose flour or cake flour. Cake flour gives a lighter, softer texture, while all-purpose flour makes the cake a little denser (still delicious!).

Baking powder & baking soda – These two help the batter puff up beautifully. Together they create that soft, airy texture with just a hint of crisp edge.

Butter – I recommend using real butter for a richer, more fragrant flavor, though margarine works if that’s what you have. Melt it gently before mixing so it blends smoothly with the batter.

Sugar & eggs – The heart of this recipe! Beating the eggs and sugar until fluffy gives the cake its signature lightness.

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

How to Make Thai Egg Cake

Step by step photos of mixing the ingredients of Thai egg cake.

STEP 1. In a bowl, sift together flour, baking powder, baking soda, sugar, and salt (Image 1). Whisk to combine evenly. Crack in the egg and whisk again (Image 2). Gradually pour in milk while whisking (Image 3). Add vanilla extract and mix until fully incorporated (Image 4).

Step by step photos of whisking the batter until smooth.

STEP 2. Whisk the batter until smooth, then add melted butter (Images 5, 6). Mix again until you get a silky, lump-free batter (Image 7). Let it rest for 15 minutes to allow air bubbles to form (Image 8).

Step by step photos of cooking the egg cake with a pan.

STEP 3. After resting, you’ll see tiny bubbles in the batter (Image 9), that’s a good sign! Heat a mini pancake or Kue Cubit pan, and lightly brush it with butter or margarine. Whisk the batter again before pouring it into the molds (Image 10). Cook over medium heat until small pores appear on top (Image 11). Add your favorite toppings like chocolate rice, grated cheese, or raisins (Image 12). When the tops look dry and springy to the touch, lift them out gently and enjoy them warm!

Pro Tips

Rest the batter – Don’t skip the 15-minute rest! It helps the baking powder and soda activate, creating that light, fluffy texture.
Whisk before pouring – The flour can settle while resting, so always give the batter a quick whisk before cooking.
Use medium heat – Too high, and the cakes will brown before cooking through; too low, and they’ll turn pale and dense.
Brush the pan with butter or margarine – This not only prevents sticking but also gives the edges a beautiful golden crisp.
Don’t overfill the molds – Leave a little room for the batter to rise; otherwise, they might overflow.
Customize the toppings – Sprinkle chocolate rice, grated cheese, raisins or even nougat right before the surface sets for the best stick and flavor.

How to Serve

These golden Thai Egg Cakes are best enjoyed warm, straight from the pan when the edges are still slightly crisp. Pair them with a refreshing Rose Milk Tea, Butterfly Pea Tea, or a Butterfly Pea Latte for a cozy afternoon treat.

They also make a lovely sweet finish after a rich, spicy meal, such as Fish Curry, Oxtail Soup, or even Beef Rendang. The light, airy texture and gentle sweetness balance the spices beautifully, giving you the perfect ending to a hearty meal.

FAQs about Thai Egg Cake

Why is my Thai Egg Cake not fluffy?

The batter might be overmixed or the heat too low. Mix just until smooth and let the batter rest before cooking. This helps create a light, airy texture. Make sure your baking powder and baking soda are fresh for the best rise.

Can I bake Thai Egg Cake instead of using a pan?

Yes! You can bake the batter in mini muffin pans at 170°C (340°F) for about 10–12 minutes or until golden. The texture will be slightly drier than the pan-cooked version but still soft and fluffy.

Can I make this recipe without butter?

You can substitute melted margarine or neutral oil, but butter gives the richest flavor and aroma.

Why do I need to rest the batter?

Resting allows air bubbles to form and helps the leavening agents activate . That’s what gives Thai Egg Cakes their soft, spongy texture.

What toppings can I use?

Classic Thai-style toppings include chocolate rice, raisins, or grated cheese. You can also get creative with crushed nuts, mini chocolate chips, or even shredded coconut.

How do I know when the cakes are done?

When the tops feel dry to the touch and spring back slightly, they’re ready! Avoid overcooking or they’ll lose their softness.

A hand holding sliced Thai egg cake showing the texture.

Storage

Store the Thai Egg Cakes in an airtight container once completely cooled. They stay soft at room temperature for up to 2 days, or you can refrigerate them for up to 5 days. To bring back their warmth and softness, reheat in the microwave for 10–15 seconds or toast lightly on a pan before serving.