Delectable Cempedak Buttermilk Loaf Cake Recipe Perfect for Teatime

Credit: Gerald Lee

Since its Cempedak season now, I decided to bake some cempedak buttermilk loaf cake for afternoon tea.

Cempedak is a fruit native to South East Asia found predominantly in Malaysia and Thailand.  It is closely related to the Jackfruit ~ ‘Nangka’ and like the Jackfruit it also excretes a sticky substance when opened.

The yellow flesh surrounding the seeds is much softer than Nangka, very sweet and has a strong, lingering smell but not so overpowering as the durian. You may make them into cempedak fritter by dipping them in a prepared batter and deep fry them. The seeds can be eaten whole too. Taste awesomely delicious and that is why it taste just as good in a cake too.

A Delicious Twist!

This recipe is adapted from my Durian Buttermilk Loaf Cake. I added Buttermilk because it makes the cake more moist and light. This loaf cake taste great without any icing. You may add a scoop of vanilla ice cream too if you are not on a diet 😉

Extra cempedak can be de-seeded and stored in the freezer for months. Simply thaw it in the fridge one day before use. So, let’s not waste anymore time and start baking!


  • 250g salted butter, keep at room temperature
  • 150g castor sugar
  • 200g of self-rising flour
  • 50g of buttermilk
  • 200g of jackfruit, de-seeded, blend half and cut the other half in small chunks
  • 1 tablespoon of vanilla essence
  • 1 teaspoon of salt
  • 4 eggs


  1. Preheat the oven to 365°F (180°C).
  2. Lightly grease one 12.5 inch loaf pan with some melted butter.
  3. Blend half of the cempedak with the buttermilk and slice the other half into small chunks and set aside.
  4. Sieve the flour into a bowl. Add in the salt and mix well. Set aside.
  5. Use an electronic mixer to beat the butter and sugar until well combined or turn pale yellow in color. Add in eggs one by one. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing.
  6. Add in the vanilla essence and mix well.
  7. Fold in the flour and mix well.
  8. Pour 1/3 of the batter into the greased baking pan.
  9. Spread 2 tablespoons of cempedak puree and some chunks of cempedak evenly. 
  10. Pour the remaining batter onto the cake pan. Place the remaining chunks of cempedak evenly.
  11. Shake the pan lightly to distribute cake batter evenly.
  12. Bake until golden brown and cooked, about 45 to 50 minutes. Use a cake tester to test if it’s cooked. This jackfruit loaf cake takes a longer time to bake.
  13. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.


  • Depending on the oven, it may takes more than 50 minutes to bake the cake. To prevent the top of the cake from browning too fast, cover the top of the pan with a sheet of aluminum foil or parchment paper.
  • Buttermilk makes cakes lighter and moist. You may replace it with yogurt or sour cream.

Fragrant Cake for Teatime

Do you like this cempedak loaf cake? Well, your silence speaks louder than your comments. The cake is both decadent and light at the same time, so good that even a slice is not enough!

If you love more feel good recipes such as this one, check out some of my recipes that I have shared on Butterkicap. Make sure you have a translator handy because some of my recipes are in Malay. If you have any questions, don’t be shy to ask them via my Instagram account @justinescakesandkueh or at @butterkicap.

Justine Lim

With love for the freshest and natural ingredients, Justine Lim aspires to recreate heritage Malaysian recipes into modern, elegant-looking delicacies. Catch more of her delicious creations on her Instagram profile, @justinescakesnkueh

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