Surabaya Cake


Vanilla Cake Layer

115g Prima Top Flour
26g Corn Flour
320g Egg Yolk
64g Whole Eggs
145g Sugar
40g Sweetened Condensed Milk
26ml Water
259g Soft Unsalted Butter
1 tbsp Vanilla Essence

Chocolate Cake Layer

57g Prima Top Flour
39g Cocoa Flour
312g Egg Yolk
50g Whole Eggs
191g Sugar
35g Sweetened Condensed Milk
44ml Water
250g Soft Unsalted Butter
22g Chocolate Emulco

Butter cream

230g Soft Unsalted Butter
360g Powdered Sugar
2-3 tbsp Heavy Cream
1tsp Vanilla Extract
1/4 tsp Salt



  1. Whisk unsalted butter with a paddle attachment on medium speed until smooth.
  2. Change to low speed and add in powdered sugar. Increase to medium speed and mix until combined.
  3. Add in remaining ingredients and mix until well combined. Set aside in fridge.


  1. Whisk unsalted butter with a paddle attachment until smooth and creamy.
  2. In a separate mixing bowl with a whisk attachment, beat egg yolk, whole eggs and sugar at medium speed until it becomes light.
  3. Combine Prima Top Flour and corn flour together and sieve. Change to low speed and add in flour mixture gradually, to form a smooth batter.
  4. Dilute sweetened condensed milk with water and add in vanilla essence. Add the mixture into the batter and mix until combined.
  5. Fold in creamed butter with batter till combined with no lumps.
  6. Pour batter into a lined cake pan and bake at 180°C for 35 – 40 minutes.
  7. Repeat steps above for chocolate cake layer, replacing corn flour with cocoa powder and vanilla essence with chocolate emulco.
  8. Remove from pan and once cake layers cool, spread with buttercream, assemble and serve.
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