Spekkoek – Thousand Layer Cake (Lapis Legit)
Spekkoek is a Dutch-Indonesian layered cake. Also known as spekkuk and kue lapis legit or ‘Thousand Layer Cake’ due to the many layers the cake is made of.
Servings Prep Time
24slices 20minutes
Cook Time
Servings Prep Time
24slices 20minutes
Cook Time
Extra tools
  1. Line the bottom of your spring form with parchment paper. Clean a bowl with the lemon juice, just wipe it down with a kitchen towel. The lemon juice will remove any fat that’s possibly still on the bowl. Use some of the lemon juice to wipe down the whisk you’ll be using to whip the egg whites as well.
  2. Start with separating the egg yolks from the egg whites. Add the egg whites to the cleaned bowl. Next, cream butter and sugar in another bowl, add vanilla extract and mix till incorporated and add the egg yolks one at a time until fully incorporated. 
  3. In a separate bowl (cleaned with the lemon juice), mix the egg whites till they’re stiff. Fold the egg whites into the butter mixture. Once all of the egg whites are fully incorporated sift flour and salt and fold it in to the butter mixture a little bit at a time. Keep on adding the sifted flour and salt a little bit at a time till fully incorporated.
  4. Next, add the liquid coffee creamer and fold that in until incorporated.
  5. Divide the batter into two equal portions. Add the spekkoek spice to one part and mix till fully incorporated, you’ll end up with a brown and a yellow batter.
  6. Preheat the grill/broiler of your oven to 350 °F / 175 °C.
  7. Take your lined springform and spread on about 2-3 tablespoons of the yellow batter on the bottom. Make sure you spread the batter evenly. Bake this first layer under the grill/broiler for a few minutes. You’ll have to check how long it takes to bake the layer usually about 1-3 minutes, depending on your grill/broiler. Use a cake tester to test if the cake is done. Once the yellow layer is done, take it out of the oven and spread 2-3 tablespoons of the brown batter on the top of the first layer. Bake the second layer under the grill and spread 2-3 tablespoons of the batter onto the brown layer.
  8. Start at the top rack of your oven and as you add more layers move the rack down. This way you ensure that the cake doesn’t just gets grilled/broiled from the top but gets baked on the inside as well. Keep on repeating the process until all of your batter is finished or until your springform is full. When the last layer is done take the cake out of the oven and cover with aluminum foil for 30 minutes.
  9. If needed, trim off the edges to show off the nice layers of the cake. Serve the spekkoek in small slices.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • You can make your own Spekkoek Spice Mix using my Spekkoek Spice Mix recipe on the site.
  • You can substitute spekkoek spice with pumpkin pie spice.
  • Dutch coffee creamer is different from US coffee creamer and can be substituted with evaporated milk
  • Stay close to your oven when grilling/broiling the layers of the cake. Each oven is different, some take longer than others. Check every 1-2 minutes to make sure you don’t burn your layers.
  • Some grills/broilers just don’t have degrees but only the ability to choose between 1, 2, 3. In that case, just start at the lowest and only increase the heat if needed.
  • Spekkoek is served in small slices.