Pandan cake has earned its place as one of Singapore’s most beloved sweet treats for good reason. Its soft, cloud-like texture, fragrant pandan aroma and gentle coconut richness make it instantly recognisable, yet comforting enough to enjoy at any time of day. Often associated with family gatherings, afternoon high tea and edible souvenirs, the humble pandan chiffon has become so deeply woven into local food culture that it was named Singapore’s national cake in 2017.
Today, however, pandan cake is no longer limited to the familiar ring-shaped chiffon. Bakeries across the island have put their own spin on the classic, from traditional recipes that prioritise fresh pandan juice to richer creations layered with kaya, cream or gula melaka. Trying them all can be a delicious adventure, but it also takes time to separate the truly memorable cakes from the merely familiar. For those who would rather skip the trial and error, we have rounded up the best pandan cakes in Singapore that stand out for their flavour, texture and distinct approach to this local favourite.
Quick Picks: Best Pandan Chiffon Cakes in SG for 2026
If you already know what you are looking for, these categories can help narrow down the choices:
- Best for First-Timers: Bengawan Solo
A familiar and approachable introduction to Singapore’s national cake, with the light texture and fragrant pandan-coconut profile many people associate with a classic chiffon. - Best for Heritage Flavours: The Pine Garden
A dependable choice for those who appreciate traditional baking, a soft and pillowy crumb, and a less sugary flavour profile. - Best for Kaya Lovers: Sinpopo
A richer, more indulgent interpretation featuring pandan sponge, handmade kaya and a generous layer of pandan kaya custard. - Best for an Artisanal Twist: Cheng’s @ 27
Its exceptionally moist texture and use of fresh pandan and organic coconut oil make it a distinctive choice for those ready to move beyond the standard chiffon. - Best for Natural Pandan Flavour: Pure Pandan
A focused, ingredient-led option that allows the gentle fragrance of freshly extracted pandan juice to take centre stage.
1. Bengawan Solo
Best for: First-Timers and Singapore Souvenirs
Estimated price: $22
Website: https://www.bengawansolo.com.sg/
Location: 200 Victoria Street, #B1-03A, Bugis Junction, Singapore 188021; Bugis MRT (East West & Downtown Lines), approximately 2-minute walk.
Why it made the list:
If we had to recommend just one pandan cake to someone trying Singapore’s national cake for the first time, Bengawan Solo would be the obvious place to begin. After more than four decades, the homegrown bakery remains closely associated with pandan chiffon cake and has helped turn the humble green sponge into one of Singapore’s most recognisable edible souvenirs. Its signature cake is made fresh daily with freshly squeezed coconut milk and pandan juice, resulting in the light, springy texture and gentle coconut fragrance that many of us expect from a classic pandan chiffon.
We find that Bengawan Solo particularly easy to recommend due to their consistency and accessibility. While newer bakeries have introduced more artisanal interpretations, this is still the familiar, crowd-pleasing version that appeals to both locals and visitors. Its wide availability also makes it one of the most convenient options for last-minute gifting or bringing a taste of Singapore overseas.
What to note:
Bengawan Solo’s pandan chiffon cake is no longer the most affordable option, especially for a classic cake without elaborate fillings or decorations. Service standards may also vary between outlets, so the experience can feel more transactional than personal.
2. Pure Pandan
Best for: Pandan Purists and Natural Flavour
Estimated price: $14
Website: http://www.purepandan.com/
Location: 529 Ang Mo Kio Avenue 10, #01-2369, Singapore 560529; Ang Mo Kio MRT (North South Line), approximately 12-minute walk.
Why it made the list:
Pure Pandan is arguably the most focused recommendation on this list. This Chinatown bakery has built much of its identity around perfecting the deceptively simple cake, and its dedication is apparent in the ingredients: fresh pandan juice is extracted directly from pandan leaves, while traditional techniques are used to preserve the cake’s natural fragrance and delicate texture.
The result is a chiffon that feels understated but carefully refined. It is soft, moist and especially flavourful around the centre, with a gentle pandan aroma that is allowed to take the lead instead of being masked by excessive sweetness. The naturally derived pandan juice also gives the cake a more muted green appearance, which may be less visually striking but feels more in keeping with its ingredient-first approach.
We would recommend Pure Pandan to those who value a clean, authentic pandan profile and want to taste how much depth can come from a cake built around a single ingredient.
What to note:
Pure Pandan’s understated sweetness and natural colour may feel less dramatic to those accustomed to intensely flavoured or brightly coloured pandan cakes. Individual portions can also be relatively small, while service has occasionally been cited as an area where the experience could be more welcoming.
3. Cheng’s @ 27
Best for: An Artisanal Twist on Pandan Chiffon
Estimated price: $50
Website: http://www.chengs27.com/
Location: 27 Yong Siak Street, Singapore 168654; Tiong Bahru MRT (East West Line), approximately 8-minute walk.
Why it made the list:
Cheng’s @ 27 is our pick for those who want a pandan cake in Singapore that moves beyond the familiar light-and-fluffy formula. With roots spanning three generations and a history in Tiong Bahru dating back to 1989, this family-run bakery brings a more artisanal perspective to traditional Singaporean flavours.
Its Au Natural Pandan Chiffon Cake is noticeably richer and moister than the classic versions we are accustomed to. Made with freshly extracted pandan leaves and organic extra virgin coconut oil, the cake is lower in flour and sugar, giving it a dense, almost custard-like centre while retaining the softness expected of a chiffon.
The result is less airy and understated than Bengawan Solo’s rendition, but considerably more distinctive in texture and depth. It is the kind of cake we would recommend to pandan enthusiasts who have already tried the standard version and are ready for something more indulgent. The cake serves around eight, making it especially suited to sharing at small gatherings.
What to note:
At $50 for a whole cake, Cheng’s @ 27 is considerably pricier than more conventional pandan chiffons. Its richer, moister texture may also divide purists who prefer the feather-light consistency of a traditional pandan cake. Advance ordering may be required, so it is not the most convenient option for spontaneous purchases.
4. Sinpopo
Best for: Kaya Lovers and Celebratory Indulgence
Estimated price: $52
Website: https://www.sinpopo.com/
Location: 310 Orchard Road, #02-22/27/29, Tang Plaza, Singapore 238864; Orchard MRT (North South & Thomson-East Coast Lines), approximately 1-minute walk.
Why it made the list:
Sinpopo’s Dripping Kaya Cake is not a traditional pandan chiffon in the strictest sense, but it earns its place for turning one of Singapore’s most familiar flavours into a more indulgent centrepiece. The brand is known for reimagining heritage recipes for modern tastes, and this cake captures that approach particularly well. A light pandan sponge forms the base, while Sinpopo’s handmade pandan kaya is spread between the layers and finished with a generous coating of pandan kaya custard.
The result is richer and more decadent than the airy chiffon cakes elsewhere on this list. We especially recommend it to those who grew up enjoying kaya toast and want to experience the same comforting combination of pandan and coconut in a more celebratory form. The soft sponge keeps the cake from becoming overly heavy, while the silky kaya adds a deep, fragrant sweetness with subtle caramel-like notes. It is a polished, nostalgic dessert that feels well suited to birthdays, gatherings and occasions when a plain chiffon simply will not do.
What to note:
This is one of the sweeter and richer options on our list, particularly because of its generous kaya custard topping. Those who prefer a lightly sweetened, pandan-forward chiffon may find the flavour too indulgent or the cake more filling than expected.
5. Dulcet & Studio
Best for: Affordable Everyday Treats
Estimated price: $11–$15
Website: https://www.tampopo.com.sg/dulcetnstudio
Location: 391 Orchard Road, #B2-33/33A, Ngee Ann City, Singapore 238872; Orchard MRT (North South & Thomson-East Coast Lines), approximately 3-minute walk.
Why it made the list:
Dulcet & Studio proves that a good pandan cake does not have to be reserved for special occasions. The bakery combines local flavours with Japanese baking techniques, resulting in pandan bakes that are soft, light and especially easy to enjoy. Its signature pandan chiffon is the more traditional choice, with a moist, cloud-like texture and a pronounced pandan fragrance. At $11, it is also one of the more accessible ways to enjoy a freshly made pandan cake without committing to a large whole cake.
We also recommend trying the pandan roll if you are after something more indulgent. The airy sponge is paired with fresh cream and chewy gula melaka jelly cubes, introducing extra richness and texture without losing the cake’s light character. This versatility is what makes Dulcet & Studio stand out: we can return for a straightforward pandan chiffon on one occasion and choose the more playful pandan roll the next.
What to note:
The smaller portions are ideal for everyday snacking but may not be substantial enough for larger gatherings. Those seeking a traditional whole pandan chiffon may also find the bakery’s Japanese-inspired approach less nostalgic than the classic versions offered by older Singaporean bakeries.
6. The Pine Garden
Best for: Heritage Flavours and Everyday Sharing
Estimated price: $2.80–$24
Website: https://www.pgcake.com/
Location: 264 South Bridge Road, Singapore 058813; Maxwell MRT (Thomson-East Coast Line), approximately 5-minute walk.
Why it made the list:
The Pine Garden offers the kind of pandan chiffon cake that feels rooted in Singapore’s baking traditions without being stuck in the past. This family-owned heartland bakery has spent close to four decades creating cakes and traditional bakes for generations of Singaporeans, pairing time-honoured techniques with a willingness to evolve alongside changing tastes.
Its pandan chiffon is a strong choice for those who prefer a lighter, less sugary interpretation. The seven-inch cake is soft and pillowy, with a noticeable natural pandan aroma that comes through without becoming overpowering. It is also easy to finish thanks to its airy crumb and restrained sweetness, making it particularly suitable for casual family gatherings or an afternoon treat rather than only special occasions.
The Pine Garden may not have the same name recognition as Bengawan Solo, but its long-standing reputation and thoughtful approach to heritage baking make it a worthy alternative for those willing to venture beyond the usual choice.
What to note:
Customers are expected to bring their own carrier or purchase a bag separately. The additional charge is small, but it may feel inconvenient when buying a whole cake, particularly given the bakery’s comparatively premium pricing.
What We Looked For in Singapore’s Best Pandan Cakes
A great pandan cake should be more than soft and green. While texture and fragrance are essential, the best versions also show a clear understanding of what makes pandan such a distinctive ingredient. As pandan chiffon is widely available across Singapore, we looked beyond popularity and considered how each bakery interprets the classic.
When curating our recommendations, we considered:
- Pandan fragrance and flavour: We looked for cakes where pandan remains recognisable rather than being overwhelmed by sugar, cream or artificial-tasting flavourings.
- Texture and moisture: A good pandan chiffon should feel light and airy while remaining moist enough to avoid becoming dry or crumbly.
- Balance of sweetness: Pandan’s grassy, floral character works best when paired with restrained sweetness and complementary notes of coconut or gula melaka.
- Quality of ingredients: We gave greater consideration to bakeries that use fresh pandan juice, coconut milk or other carefully selected ingredients.
- A distinct point of view: Whether traditional or modern, each cake needed to offer something meaningful rather than simply replicate the same experience.
We also considered accessibility, value and how well each cake suits a particular occasion. A dependable first-timer’s choice deserves recognition, but so does an artisanal interpretation that offers a more memorable experience for seasoned pandan enthusiasts.
How to Choose the Right Pandan Cake for You
There is no single pandan cake that will suit everyone. Some people prefer the feather-light texture and understated sweetness of a traditional chiffon, while others may enjoy richer cakes layered with kaya, cream or gula melaka. Before deciding, consider what you value most in a slice.
- Choose a classic chiffon if you value lightness: Traditional pandan chiffons are usually airy, gently sweet and centred on the natural fragrance of pandan and coconut.
- Look for fresh pandan juice if flavour matters most: Cakes made with freshly extracted pandan may have a more natural aroma and a softer green hue, although the flavour can be subtler than versions made with concentrated extracts.
- Consider kaya-based cakes for a richer experience: Pandan kaya adds sweetness, creaminess and deeper coconut notes, making these cakes better suited to celebrations or indulgent desserts.
- Think about portion size and occasion: A whole chiffon works well for family gatherings, while smaller cakes, slices and rolls are more practical for solo treats or casual sharing.
- Decide whether you prefer tradition or innovation: Heritage bakeries often focus on familiar flavours and classic textures, whereas newer interpretations may introduce cream, jelly or other ingredients.
The best choice ultimately depends on whether you are seeking nostalgia, natural pandan flavour, an affordable everyday treat or a more elaborate cake for a special occasion.
What Separates a Good Pandan Cake from a Great One?
Given its appearance, pandan chiffon may seem like it’s easy to bake. Yet, it is anything but simple since achieving the right balance of lightness, moisture and flavour requires considerable precision. The cake’s signature airy structure comes from carefully incorporating whipped egg whites into the batter. If the mixture is overworked, the cake can lose its lift; if it is underbaked or cooled incorrectly, it may collapse or develop an overly dense texture.
Getting the flavour right also poses a challenge. Pandan should offer a fragrant, slightly grassy character that feels fresh rather than harsh or overly perfumed. Coconut milk often adds richness and helps round out the flavour, while the right amount of sugar prevents the cake from tasting flat without masking its natural aroma. A great pandan cake should therefore feel light but not dry, fragrant but not artificial, and sweet without becoming cloying.
The best versions also remain enjoyable beyond the first bite. Rather than relying on an intense burst of sweetness or a striking green colour, they develop a balanced flavour that encourages one to reach for another slice.
Traditional Pandan Chiffon vs Modern Pandan Creations
Traditional pandan chiffon remains the benchmark for many Singaporeans. It is typically ring-shaped, light and springy, with pandan and coconut forming the heart of the flavour. The appeal lies in its simplicity: when made well, the cake needs little more than a good cup of tea or coffee. Its familiar texture and understated sweetness also make it easy to share across generations.
Modern pandan cakes, on the other hand, often use the classic flavour as a starting point rather than a fixed formula. Kaya custard, fresh cream, gula melaka jelly and richer fillings can add sweetness, texture and visual appeal, transforming pandan cake into something more celebratory. These versions may appeal to those who enjoy bolder flavours, although the added components can sometimes overshadow the pandan itself.
Neither approach is inherently better. Traditional cakes reward those who value balance and familiarity, while modern interpretations offer greater variety and indulgence. We recommend trying both, as the contrast is part of what makes Singapore’s pandan cake scene so enjoyable.
Final Thoughts
The best pandan cake ultimately depends on what you hope to get from it. First-timers may appreciate the familiarity of a classic chiffon, while pandan purists may prefer a naturally fragrant, lightly sweetened version. Those celebrating a special occasion could enjoy a richer kaya-filled creation, whereas adventurous eaters may be drawn to modern takes with cream or gula melaka. Consider the flavour, texture and occasion that matter most, then choose the cake that best matches your intent.
Frequently Asked Questions (FAQ)
1. How long can fresh pandan chiffon cake stay at room temperature, and does it need refrigeration?
Because authentic pandan chiffon relies on fresh coconut milk and natural juice, it spoils quickly in Singapore’s humid climate and should not sit out for more than a day. Store remaining slices in an airtight container in the refrigerator for up to three days. For optimal texture, allow refrigerated slices to sit at room temperature for 15 to 20 minutes before serving to regain their soft fluffiness.
2. Can pandan chiffon cakes be taken onto flights as carry-on luggage from Singapore?
Yes, traditional pandan chiffon cakes are solid baked goods and are fully permitted through cabin security checks at Changi Airport. However, modern variations containing soft kaya fillings, fresh cream, or liquid gula melaka sauces may be subject to standard carry-on liquid restrictions.
3. Why do some artisanal pandan cakes look pale or muted compared to vibrant green commercial ones?
A softer, pale green hue usually indicates that the cake was flavored using natural juice extracted from real pandan leaves. Commercial bakeries often rely on artificial coloring and concentrated pastes to achieve a vivid green shade, whereas natural pandan yields a lighter appearance paired with a subtler, more fragrant aroma.