Desserts
This Baci cake recipe brings the beloved Vietnamese dessert to life with its signature layers of delicate sponge, sweet bean paste, and coconut jelly—all wrapped in a velvety buttercream embrace. 💛 The traditional Bánh Bạc Hà balances textures and flavors perfectly, from the light coconut sponge to the rich mung bean filling, creating a dessert that feels both nostalgic and refined.
The key to authentic Baci cake lies in its layers: a tender coconut or egg-based sponge, a smooth layer of sweet red bean paste, and a refreshing coconut jelly that adds moisture and contrast. Each component requires careful preparation—steaming or baking the sponge just right, cooking the bean paste until silky, and setting the jelly to achieve the signature wobble.
What makes this recipe special is its adaptability—whether you follow the classic version or opt for vegan adaptations with coconut milk and agar-agar. The final touch of Italian-style buttercream adds a luxurious finish, elevating the cake to restaurant-quality elegance without sacrificing tradition.
Perfect for celebrations or indulgent treats, this Baci cake delivers layers of flavor and texture that will impress even the most discerning dessert lovers. Let’s create something truly special together.
Ingredients for baci cake
Authentic layers meet Italian elegance in this refined Baci cake with velvety buttercream.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Sweetened Condensed Milk 🥛 | 14 oz | Standard 14 oz can |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat can for richness |
| Mung Bean Paste 🌱 | 2 cups | Sweet red bean paste, store-bought or homemade |
| Agar-Agar Powder 🌿 | 1 ½ tbsp | For jelly setting, vegetarian alternative |
| Granulated Sugar 🍚 | ½ cup | For jelly sweetening |
| Coconut Milk 🥥 | 1 cup | Light for jelly, not full-fat |
| Powdered Sugar 🍚 | 3 cups | For buttercream, sifted |
| Unsalted Butter 🧈 | 1 cup | Cold for buttercream |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for flavor |
| Salt 🧂 | ¼ tsp | Fine sea salt |
The mung bean paste is non-negotiable for authentic flavor—Trader Joe's carries excellent pre-made versions, but homemade yields superior texture. For the jelly layer, agar-agar ensures a perfect wobble without gelatin, and Bob's Red Mill brand is reliable. Coconut milk quality matters here: full-fat cans for the sponge and light for the jelly create the right contrast. The flour should be sifted thoroughly to avoid dense layers, and Diamond Crystal kosher salt is preferred for its fine grain.
No sweetened condensed milk? Substitute equal weight of sugar + evaporated milk, simmered until thick. Running short on mung bean paste? Sweet red kidney beans blended smooth work in a pinch, though texture differs slightly. For the jelly, if agar-agar is unavailable, vegetarian gelatin at half the amount suffices. The buttercream calls for powdered sugar—Domino brand dissolves smoothly. For a vegan adaptation, swap butter for coconut oil and use plant-based milk in the jelly layer, though texture will vary.
Store the assembled cake in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week—though the buttercream may soften. Freeze individual layers separately for up to 3 months if prepping ahead. Refrigerate the jelly layer before assembling to prevent melting. The sponge and bean paste can be baked and cooled overnight for easier layering the next day. For presentation, dust with powdered sugar or garnish with toasted coconut flakes.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this—just fold the flour into the butter and eggs with a spatula. The condensed milk does the heavy lifting, so you’re not left with a dry, overworked cake. My hands are always sticky, but the result? Light as air.
- Sweet Creamy Magic: That first bite of warm cake soaked in condensed milk? It’s like dessert hugged comfort food. The sugar caramelizes just enough to give it a subtle depth, while the eggs keep it rich without being heavy. (Yes, even on a Tuesday night.)
- Leftovers? Better Than Fresh: Honestly, this cake tastes better the next day—firm enough to slice neatly, with those little pockets of sweetness that turn it into a snack. I’ve sent slices to work in Tupperware, and no one’s ever complained.
- Pantry Staple Power: Five ingredients, all of which I already have. No specialty items, no last-minute grocery runs. The butter and sugar are the stars, but the condensed milk? That’s the secret weapon that makes it taste like a bakery treat without the fuss.
Step-by-step instructions for Baci cake layers
Master the delicate balance of Italian buttercream and vibrant jelly layers with this precise method.
👨🍳 Step 1: Prepare the Mung Bean Paste Filling
In a medium saucepan, combine the 2 cups Mung Bean Paste with 1 cup Coconut Milk (light) and 0.5 cup Granulated Sugar. Heat over medium-low heat, stirring constantly with a silicone spatula until the mixture reaches 212°F and thickens to a glossy, spreadable consistency—about 10-12 minutes. The filling should coat the back of a spoon smoothly without being gluey.
Here's the thing—this filling needs to be perfectly smooth. If you notice any lumps, strain the mixture through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, then let it cool completely at room temperature. This step ensures your jelly layers stay vibrant and slice cleanly later.
🍳 Step 2: Create the Agar-Agar Jelly Layers
In a separate saucepan, combine 1 cup Coconut Milk (full-fat) with 1.5 tbsp Agar-Agar Powder and 0.25 tsp Salt. Heat over medium heat until the agar-agar dissolves completely and the mixture reaches a gentle boil—about 3-4 minutes. Remove from heat immediately and let it sit for 2 minutes to thicken slightly.
Pour the jelly mixture into a 9x13-inch baking dish lined with parchment paper, spreading it evenly to about ¼-inch thickness. Let it cool completely at room temperature, then refrigerate for at least 2 hours until firm. Once set, use a sharp knife to trim the edges neatly and cut into 8 equal rectangles for your cake layers. The jelly should be translucent with a slight sheen—this indicates proper setting.
👨🍳 Step 3: Bake the Italian Buttercream Cake Layers
Preheat your oven to 350°F. In a stand mixer fitted with the paddle attachment, cream together 1 cup Unsalted Butter (softened) and 1.5 cups Granulated Sugar (superfine) on medium speed for 3-4 minutes until light and fluffy. Add 6 whole Large Eggs (room temperature) one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 cups All-Purpose Flour and 0.25 tsp Salt. Gradually add the dry ingredients to the butter mixture on low speed until just combined—you should still see some flour streaks. Pour the batter into three 6-inch round cake pans lined with parchment paper and baked for 20-25 minutes until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
🥘 Step 4: Assemble the Buttercream Filling
In the bowl of your stand mixer fitted with the paddle attachment, beat 1 cup Unsalted Butter (cold) on medium speed until creamy but not melted—about 2-3 minutes. Gradually add 3 cups Powdered Sugar, mixing on low speed until combined. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
Add 1 tsp Vanilla Extract and 14 oz Sweetened Condensed Milk, mixing on low speed until fully incorporated. The buttercream should be smooth with a glossy finish. If it's too thick, add 1-2 tablespoons of 13.5 oz Coconut Milk to achieve a pipeable consistency. Here's the trick: cover the bowl with plastic wrap pressed directly against the surface to prevent a skin from forming, then refrigerate for 1 hour to firm up slightly before assembling.
🍽️ Step 5: Layer and Decorate the Baci Cake
Place the first cake layer on a serving plate. Spread a generous layer of the prepared buttercream over the top, then place a jelly rectangle on top. Add the second cake layer, repeating the buttercream and jelly process. Top with the final cake layer and spread buttercream over the entire surface to create a smooth finish.
For decoration, pipe additional buttercream around the edges of the cake to create a clean border. Use a small offset spatula to smooth the buttercream surface. Chill the cake in the refrigerator for at least 2 hours before slicing to ensure clean layers. Each slice should reveal the vibrant jelly center perfectly framed by moist cake and rich buttercream—a true Italian baci cake experience.
Pro Tips For Making Baci Cake
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the hot condensed milk mix makes lumps that never fully dissolve. Instead, cut the butter into small cubes and let it melt gradually over low heat while stirring. The smooth texture is everything for that classic Baci cake mouthfeel.
- Weigh Your Flour: Scooping flour from the bag packs way too much air into your batter, leading to a cake that’s dense instead of light. Use a kitchen scale for precision—1 cup of all-purpose flour actually weighs about 125 grams, and that small difference makes a real impact on the crumb.
- Don’t Overmix the Batter: Once you add the eggs, mix just until combined—about 15 strokes max. Overmixing develops gluten, and that’s how you end up with a tough, chewy cake instead of the tender, melt-in-your-mouth version. Stop when the flour is just incorporated.
- Bake in Two Stages: Start with high heat (375°F/190°C) for the first 10 minutes to set the edges, then drop to 325°F (160°C) for the rest. This prevents a domed top (a classic Baci cake fail) and ensures even baking without a raw center. Trust me, your cake will thank you.
Pro cooking tips for perfect results
Cake Layer Precision
Baking the cake layers at 350°F for 20-25 minutes ensures they’re tender yet sturdy enough to support the jelly and buttercream. I swear by using three 6-inch round pans lined with parchment paper—this prevents sticking and guarantees even baking. Let the layers cool in the pans for 10 minutes before transferring to a wire rack; this gradual cooling prevents cracking. 💡
Jelly Setting Secrets
The agar-agar jelly must reach a gentle boil to activate properly—3-4 minutes over medium heat is key. After pouring into the baking dish, let it cool completely at room temperature before refrigerating. This step prevents the jelly from becoming rubbery. When cutting into rectangles, use a sharp knife dipped in hot water for clean edges. The jelly should hold its shape when lifted with a fork but still have that signature wobble. ✨
Buttercream Mastery
Beat the cold butter until creamy but not melted—this creates the perfect texture for piping. Adding the powdered sugar gradually prevents cloudiness, and mixing on medium-high speed for 3-4 minutes incorporates air for that light, fluffy finish. The trick to preventing a skin from forming is pressing plastic wrap directly onto the buttercream’s surface while refrigerating. This ensures smooth, pipeable consistency when you’re ready to assemble. 🧈
Layering Like a Pro
Start with the first cake layer on your serving plate, then spread a thin, even layer of buttercream—about ¼ inch thick. Place a jelly rectangle on top, followed by the second cake layer and another buttercream layer. Repeat with the final layer, then spread buttercream over the entire surface. Chilling the cake for 2 hours before slicing keeps the layers intact and the jelly vibrant. 🍰
Equipment Essentials
Invest in a stand mixer with a paddle attachment—it’s non-negotiable for creaming butter and sugar properly. A fine-mesh sieve helps strain the mung bean paste for a silky texture, and a 9x13-inch baking dish is perfect for setting the jelly layers. For assembly, a small offset spatula smooths the buttercream beautifully, and a sharp knife ensures clean jelly cuts. These tools make all the difference. 🔪
Vegan Adaptations
For a vegan version, replace the eggs with 6 tbsp ground flaxseed mixed with 9 tbsp water—let it sit for 5 minutes to thicken. Swap butter for coconut oil and use plant-based milk in the jelly layer. The texture will be slightly denser, but the flavors remain rich and satisfying. Trust me, it’s worth trying! 🌱
Nutrition facts
Frequently asked questions
What makes this Baci cake different from traditional Vietnamese versions?
This recipe blends classic Vietnamese Bánh Bạc Hà with Italian buttercream for a modern twist! While traditional versions use coconut or egg-based sponges with mung bean paste and jelly, we've incorporated velvety Italian-style buttercream that adds richness while keeping the signature layers. The technique remains authentic—just with an elevated finish.
Can I make this cake without agar-agar for the jelly layer?
Yes! For a vegetarian alternative, use ½ tbsp vegetarian gelatin dissolved in ¼ cup hot water mixed into the jelly. If you prefer vegan, try 1 tsp carrageenan powder instead—both will achieve that signature wobble. The key is proper setting time: refrigerate for at least 3 hours for firm jelly.
How do I store leftover Baci cake?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for 1 week. For longer storage, freeze individual layers (wrapped tightly) for 3 months. The buttercream may soften when refrigerated, so bring it to room temperature before serving for best texture.
What's the best way to prevent the jelly from sticking to the cake?
Use a sharp knife dipped in hot water to cut clean jelly rectangles, and ensure the jelly is completely set before assembly. Spread a thin layer of buttercream on the cake first, then place jelly on top—this creates a barrier. Chilling the cake for 2 hours before slicing also helps maintain clean layers when serving.
Can I make this cake in advance?
Bake the cake layers and prepare the jelly up to 2 days ahead, storing them separately in airtight containers. Assemble the cake just before serving—this prevents the jelly from absorbing moisture and keeps the buttercream fresh. The flavors actually improve overnight as the layers meld together.