If you made it to my first @banhboxbakery pop-up in Seattle, you already know — this Ombré Pandan Butter Cake was one of the MVPs. It was the second thing to sell out, and honestly? I was so proud of how this one turned out.

I wanted something cakey, buttery, pandan-forward (because duh), and also something visually striking that would feel a little ~~extra~~ for our first debut. That’s how this pandan loaf came to life — a gorgeous, four-layer ombre cake that fades from deep green to soft vanilla. Think: butter cake meets pandan chiffon, but richer, denser, and dressed to impress.

And if you missed the pop-up, don’t worry — I’ve got you covered with the full recipe below. Let’s make it together so you can bring a little slice of @banhboxbakery magic into your own kitchen.

💚 What Is Pandan Butter Cake?

Pandan is a fragrant tropical leaf often used in Vietnamese and Southeast Asian desserts. It gives off this dreamy aroma that’s kind of like vanilla, coconut, and grassy sweetness all rolled into one. Pair it with coconut milk and a buttery cake base? Chef’s kiss. 😙

This pandan butter cake is denser than chiffon cake, but still moist and tender thanks to coconut milk and a soft creaming method. The layered look makes it perfect for special occasions, gift boxes, and of course, bakery displays.

📋 Recipe Overview

YIELD: 1 large loaf (9.5 x 5-inch pan)
SERVINGS: 10–12 slices
PREP TIME: 20 minutes
BAKE TIME: 70-80 minutes
TOTAL TIME: ~1 hour 50 minutes

🛒 Ingredients

Wet Ingredients:

1 ¼ cup (285g) unsalted butter, softened
1 ¼ cup (250g) granulated sugar
4 large eggs, room temp
⅔ cup (160ml) full-fat coconut milk
2 tsp vanilla extract
3 tbsp fresh pandan extract (blend pandan leaves with water and strain)
⅓ tsp pandan extract

Dry Ingredients:

2 ½ cups (312g) all-purpose flour
2 tsp baking powder
½ tsp salt

Simple Syrup Glaze:

⅓ cup water
⅓ cup granulated sugar
½ tsp vanilla

🥣 Step-by-Step Instructions

1️⃣ Preheat & Prep

Preheat your oven to 325°F (163°C).
Grease and line your 9.5 x 5-inch loaf pan with parchment paper. Set aside.

2️⃣ Cream Butter & Sugar

In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer. Beat for 3–4 minutes until it’s pale, fluffy, and light — this step adds air for a softer cake crumb.

3️⃣ Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition.
Then mix in the vanilla extract, which will keep the top layer of your ombré cake that soft, golden vanilla tone.

4️⃣ Alternate Dry & Wet

In a separate bowl, whisk together the flour, baking powder, and salt.

Now alternate between adding your dry mixture and the coconut milk to the creamed butter — begin and end with the dry.
Mix just until combined. Do not overmix! You want the batter light and fluffy, not dense and overworked.

5️⃣ Divide & Tint the Ombré Layers

Here’s the fun part: making the gradient.

Divide your batter into 4 equal bowls.
In the first bowl (bottom layer), add the most pandan extract and/or a drop or two of food coloring for a deep jade green.
In the second bowl, use less pandan extract for a mid-tone green.
In the third bowl, use even less pandan.
Leave the last bowl plain for your top vanilla layer.

Layer the batters gently into the loaf pan in reverse order: darkest green on bottom, medium greens in the middle, and vanilla on top.
Use a spoon or offset spatula to smooth each layer flat before adding the next.

Pro tip: Don’t swirl or jiggle — we’re going for clean lines and a natural fade!

6️⃣ Bake

Bake at 325°F (163°C) for 70-80 minutes or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, tent it with foil after the 40-minute mark.

7️⃣ Simple Syrup Glaze

While the cake bakes, simmer the water and sugar in a small saucepan until the sugar dissolves. Stir in vanilla and set aside.

Once the cake is out of the oven, immediately brush the top with syrup to lock in that buttery moisture.
Let it sit in the pan for 10 minutes before transferring to a rack.
Brush again after it cools for extra shine and softness.

🧁 How to Serve Your Ombré Pandan Butter Cake

Serve thick slices with hot tea or iced coffee
Cut into cubes for dessert boxes or mini sampler trays
Drizzle with coconut glaze or top with toasted coconut shreds for extra flair

This cake stays moist for days and is even better the second day after the flavors settle in.

🧊 Storage Tips

Room Temp: Wrap tightly and store for up to 3 days.
Fridge: Wrap in plastic or foil and keep for up to 5 days. Let it come to room temp before serving.
Freeze: Slice and freeze individually. Toast or microwave to revive!

❓ Troubleshooting Tips

Why is my cake dry?
→ You may have overbaked or overmixed. Check at 55 minutes and avoid over-stirring after the flour goes in.

My layers blended together!
→ Be gentle when layering the batter and avoid tapping or swirling the pan.

Can I skip the food coloring?
→ Totally! The ombré still works using only pandan extract for a more natural look.

I don’t have fresh pandan leaves — what now?
→ Use all pandan extract (start with 1½ tsp) and adjust to taste. Add a touch of green coloring if you want that bold visual effect.

🌿 Final Thoughts: Why This Pandan Butter Cake Is a Keeper

This Vietnamese pandan loaf cake is a celebration of flavor and form. It’s rich, buttery, and infused with the warm tropical essence of pandan and coconut. The layered look gives it visual wow factor, and it’s shockingly easy to pull off with basic pantry ingredients.

Whether you’re baking for your next pop-up, planning a brunch, or just want to impress someone with a not-so-basic butter cake — this one’s a guaranteed hit.

Tag me @jenhdao or @banhboxbakery if you make it! I’d love to see your ombré layers ✨💚

How to make Ombre Pandan Butter Cake

Recipe by Jen H. DaoCourse: DessertCuisine: asian, americanDifficulty: Medium

Servings

10-12

servings

Prep time

minutes

Cooking time

hour

minutes

Ingredients

Wet Ingredients:
1 ¼ cup (285g) unsalted butter, softened
1 ¼ cup (250g) granulated sugar
4 large eggs, room temp
⅔ cup (160ml) full-fat coconut milk
2 tsp vanilla extract
3 tbsp fresh pandan extract (blend pandan leaves with water and strain)
⅓ tsp pandan extract
Dry Ingredients:
2 ½ cups (312g) all-purpose flour
2 tsp baking powder
½ tsp salt
Simple Syrup Glaze:
⅓ cup water
⅓ cup granulated sugar
½ tsp vanilla

Directions

Preheat & Prep
Preheat your oven to 325°F (163°C).

Grease and line your 9.5 x 5-inch loaf pan with parchment paper. Set aside.
Cream Butter & Sugar
In a large bowl, cream the softened butter and sugar together using a hand mixer or stand mixer. Beat for 3–4 minutes until it’s pale, fluffy, and light.
Add Eggs & Vanilla
Add the eggs one at a time, beating well after each addition.

Then mix in the vanilla extract.
Alternate Dry & Wet
In a separate bowl, whisk together the flour, baking powder, and salt.

Now alternate between adding your dry mixture and the coconut milk to the creamed butter — begin and end with the dry.

Mix just until combined. Do not overmix!
Divide & Tint the Ombré Layers
Divide your batter into 4 equal bowls.

In the first bowl (bottom layer), add the most pandan extract and/or a drop or two of food coloring for a deep jade green.

In the second bowl, use less pandan extract for a mid-tone green.

In the third bowl, use even less pandan.

Leave the last bowl plain for your top vanilla layer.

Layer the batters gently into the loaf pan in reverse order: darkest green on bottom, medium greens in the middle, and vanilla on top.

Use a spoon or offset spatula to smooth each layer flat before adding the next.
Bake
Bake at 325°F (163°C) for 70-80 minutes or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, tent it with foil after the 40-minute mark.
Simple Syrup Glaze
While the cake bakes, simmer the water and sugar in a small saucepan until the sugar dissolves. Stir in vanilla and set aside.

Once the cake is out of the oven, immediately brush the top with syrup to lock in that buttery moisture.

Let it sit in the pan for 10 minutes before transferring to a rack.

Brush again after it cools for extra shine and softness.