Spoon half of the batter into 1 of the greased cake pans and spread the rest of the batter in the other cake pan. Use the back of the spoon to evenly spread the tops. Put both pans in the oven and bake them until they become golden brown and begin to pull away from the side of the pan. To test if the cakes are done, insert a cake tester or skewer into the center. The tester should come out clean. If it doesn't, bake the cake for 3 to 5 more minutes and check again. Take the cakes out of the oven and set them on a wire rack to cool. Once they're completely cooled down, turn them out and put them onto the wire rack. Spread vanilla buttercream on 1 of the cakes and place the other cake on top. Spread more frosting on the top and sides. You can also spread rolled fondant on the top for an extra special look. If you don't want to frost the cakes, you can sprinkle both cakes with sifted powdered sugar. Cut slices of cake and serve it along with soy milk, sugar cane juice, or kunnu aya. Cover and store leftover cake in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 1 week.
اقسمي العجين على الصينيتين اللتين قمت بتحضيرهما. اخبزي الكعك النيجيري لمدة 45 إلى 55 دقيقة. برّدي الكعك وأخرجيه من الصينية. ضعي الكعكتين فوق بعضهما البعض إذا أردت كعكة متعددة الطبقات. قدّمي الكعك النيجيري.