Musang King Durian Cake

Musang King Durian Cake



  • 250g salted butter
  • 170g caster sugar
  • 4 eggs
  • 120g Musang King durian flesh
  • 2 tbsp milk
  • 100g Musang King durian chunks (sliced)
  • 220g self-raising flour
  • A pinch of salt
  • 6 tbsp fresh buttermilk


  1. Blend the 120g of durian flesh with the 2 tbsp of milk, making sure the durian flesh are soft.
  2. Lightly grease and flour a loaf cake tin, set aside.
  3. Sift flour and salt, set aside.
  4. Preheat the oven at 170°C.
  5. Beat butter and sugar till light, creamy and fluffy at high speed.
  6. Add in eggs one at a time, mix well.
  7. Stir in blended durian and mix to combine.
  8. Divide the sifted flour into 4 portions. Fold in 1 portion into the batter and mix well, scraping from the bottom and sides of the mixing bowl.
  9. Mix in 2 tbsp of buttermilk.
  10. Repeat again twice, ending with the 4th portion of flour.
  11. Pour a thin layer to the cake pan, sprinkle sliced durian chunks, then pour another layer of batter. Repeat until all batter is transferred to the cake tin.
  12. Bake in preheated oven for 55-60 mins (baking time is longer as this cake contains durian flesh). Test with a skewer until it comes out clean. Let cake cool in mould for about 5-10 mins, before removing onto a wire rack to cool.