African Pound Cake (Nigerian Cake)

By Lola OsinkoluPublished Feb 3, 2019Updated Nov 4, 2026

Jump to RecipeJump to VideoPrint RecipePin Recipe

This post may contain affiliate links. Please read my disclosure policy.

There is something comforting about this Nigerian cake. It is simple but elegant. The flavor is buttery and balanced. The texture is soft but firm enough to slice neatly.

Nigerian Cake (African Pound Cake)

I grew up watching Nigerian cake being sliced at birthdays and celebrations, and even now, the smell of it baking instantly takes me back to those joyful moments.

This cake belongs to the family of pound cakes, but it has its own identity. It is rich, buttery, slightly dense, and very satisfying. Once you take a bite, you can immediately tell it is not just any cake.

Even though recipes may vary from family to family, the result is always familiar.

What Makes Nigerian Cake Different

This is not a light sponge cake. Nigerian cake is:

Rich and buttery
Slightly dense but still soft
Firm enough to slice cleanly

It sits right in between a classic pound cake and a celebration cake, which is why it works so well for events.

It’s A Big Cake

If this is your first time making this cake, I advise you not to bake everything in one large pan.

Instead, divide the batter into two smaller pans. This helps the cake bake faster and more evenly, giving you a softer texture.

I used a 12-inch pan here, but two 8 or 9-inch pans will give you more consistent results, especially if you are still getting used to the recipe. You can definitely make this size by the time you master it.

I used a 12-inch round cake pan for this recipe. However, two 8/9-inch pans will work perfectly well; this would, however, affect the cooking time.

Margarine Or Butter?

Margarine is traditionally used to make the Nigerian cake; this is mainly because, back in the days, we had little to no access to butter. This is why I used salted rather than unsalted butter in this recipe, since margarine is salty.

Butter gives a richer flavor and slightly softer texture, which is why I switched to using butter. You can switch to use margarine if that’s your preference.

Ingredients You Will Need

Butter gives richness and flavor
Eggs provide structure
Flour builds the body of the cake
Sugar adds sweetness and texture
Milk adds moisture
Nutmeg gives that signature flavor
Vanilla rounds everything out

How to Make Nigerian Cake

Grease your baking pan with butter and dust lightly with flour.
Combine flour, baking powder, and nutmeg in a bowl.
Beat butter and sugar until light, fluffy, and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Alternate adding the flour mixture and milk. Mix just until combined.
Pour into your prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean.

How I Keep My Nigerian Cake Moist

Use room temperature ingredients
Do not overbake. Overbaking is the quickest way to dry cake.
Measure flour properly
Allow the cake to cool before slicing

Frequently Asked Questions

Can You Make Nigerian Cake Ahead Of Time

Yes. Nigerian cake actually tastes even better the next day after the flavors have settled.

Why is my Nigerian cake too dense?

Your cake may turn out dense if the butter and sugar were not creamed properly, if you overmixed the batter after adding flour, or if the cake was overbaked. Proper mixing and careful baking make a big difference.

How do I keep Nigerian cake moist?

Use room temperature ingredients, measure flour correctly, avoid overmixing, and do not overbake. Once cooled, store the cake tightly covered to prevent it from drying out.

Can I use Margarine?

Yes! Many classic Nigerian cakes actually use Margarine.

Let’s Bust Some Myths About Nigerian Style Pound Cake

1 – You must beat egg whites separately for a fluffy cake

Not necessary for most Nigerian cakes. This works for sponge cakes or genoise-style cakes.

2 – If your cake cracks on top, you failed

False! Many Nigerian cakes naturally crack slightly because they are rich and dense.

3 – More baking powder equals a higher cake

Too much baking powder can cause rapid rising, then collapse, bitter aftertaste, tunnels/holes, and weird texture. More isn’t better. Correct measurement matters.

4 – You can’t bake a good cake without a mixer

False! Before stand mixers became common, people made amazing cakes by hand. Technique matters more than equipment. A mixer helps with speed, though

Storage

Wrap tightly and store at room temperature for up to three days.
You can also freeze it for up to 2 months for longer storage.

Watch How To Make It:

https://www.youtube.com/watch?v=UQ-mC4mVKak

African Cake recipe (Pound Cake) – Chef Lola's Kitchen (https://www.youtube.com/watch?v=UQ-mC4mVKak)

Notes:

Try not to overmix the cake batter; this will result in a dense and chewy Cake.
Don’t worry about the crack on top of this cake; it is common with pound cakes.
Leave your ingredients at room temperature before using them.
You can store it at room temperature for up to 3 days or in the freezer for up to 2 months.
If you choose to half this recipe (recommended for first timers), note that the cake will bake for a lesser time (about 40 minutes to 1 hour)
I use the standard American measuring cup for my measurements

Check out our other Sweet Cake Recipes:

Still want more cake recipes? Try out our favorite cake collections.