Sarawak layer cake are often baked and served for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, Gawai, birthdays and weddings.

[7] As the Betawi community spread across Peninsular Malaysia, Johoreans especially embraced the recipe, preserving its original spiced essence.

[8] This innovative adaptation occurred as the Sarawak people added their own touches to the traditional recipe, resulting in a delightful variation unique to the region.

The batter uses butter, margarine or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared.

The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance.