Thousand Layer Cake

Spekkoek is a unique layered cake from Dutch-Indonesian cuisine, also referred to as spekkuk or kue lapis legit. It’s sometimes called the “Thousand Layer Cake” because of the numerous layers that make up this dessert.

Personally, I think it could also be nicknamed the “Patience Cake,” given the time and care required to bake it. Depending on how many layers you create, it can take quite a while to finish. A traditional spekkoek usually has more than 18 layers, each baked individually under a grill or broiler. Making this cake is truly a labor of love, which is why even a small slice is relatively expensive in the Netherlands.

Origins of Spekkoek

The name spekkoek is Dutch and literally means “bacon cake,” inspired by the alternating dark and light layers that resemble bacon strips. In Indonesia, the cake is called Lapis Legit, meaning “sweet layer cake.” In English, it is often called the Thousand Layer Cake. The cake is flavored with a special blend of spices unique to spekkoek and was first developed during colonial times in the Dutch East Indies.

In the Netherlands, you’ll commonly find two versions of spekkoek: the classic brown-and-yellow layered cake, and a green version where pandan is added to the yellow layers. There are also chocolate variations available. In Indonesia, there are even more variations of lapis legit, sometimes incorporating almonds, cashews, prunes, or raisins, although I haven’t had the chance to try all of them. My recipe is based on one I found in an old Albert Heijn cookbook from my mother’s cupboard.

How to Make Spekkoek (Thousand Layer Cake)

Ingredients:

Butter

Sugar

Flour

Eggs

Spekkoek spice

Liquid coffee creamer

Vanilla extract

Salt

To prepare spekkoek, you’ll need butter, sugar, flour, eggs, spekkoek spice, liquid coffee creamer, vanilla extract, and salt. (Measurements are provided in the recipe card below.)

Step 1: Prepare the Batter

Separate the egg yolks from the whites. Cream the butter and sugar together, then add vanilla extract. Mix until smooth, and gradually add the egg yolks one at a time until fully incorporated.

Whip the egg whites in a separate bowl until stiff peaks form. Fold the egg whites into the butter mixture carefully. Sift the flour and salt, and fold them into the batter in small portions. Finally, fold in the liquid coffee creamer until well combined.

Step 2: Divide and Layer the Batter

Split the batter into two equal parts. Mix the spekkoek spice into one portion to create a brown batter, leaving the other portion yellow. Grease and line a springform pan, then spread about 2–3 tablespoons of the yellow batter evenly on the bottom.

Step 3: Bake the Layers

Bake the first layer under the broiler for a few minutes, usually 1–3 minutes, depending on your oven. Use a cake tester to check doneness. Once the yellow layer is cooked, spread 2–3 tablespoons of the brown batter on top and bake again. Continue alternating layers, adjusting the oven rack downward as you add more layers to ensure even cooking throughout.

Step 4: Finish the Cake

Repeat this process until all the batter is used or the pan is full. After the final layer is baked, cover the cake with aluminum foil for 30 minutes to rest. Optionally, trim the edges to showcase the beautiful layers.

Step 5: Serve

Spekkoek is traditionally served in small slices — a little goes a long way.

Spekkoek, with its meticulous layering and rich flavors, is more than just a cake; it’s a testament to patience and craftsmanship. I love making spekkoek, and every time I finish one, I feel proud of the result.