Classic Nigerian Wedding Cake Ingredients
The quantities of ingredients listed below are what I used for a cake that is baked with a 10 inch diameter and 2.5 inch deep cake pan.

1 cup (125g) corn flour
2 teaspoons baking powder
1 teaspoon vanilla flavour
375g (3⅓ sticks) butter
1 cup granulated sugar
3 cups (375g) plain or all purpose flour
1 tin Peak Filled Evaporated milk
2 tablespoons lemon juice
8 eggs
¼ cup browning
1 teaspoon butter scotch flavour
Tools You’ll Need
The following are the tools you’ll need to bake a Nigerian Cake:



Cake mixer.
Sieve or Sifter
Egg Whisk.
An oven with a top and down heating capability is best
Kitchen scale
Bowls
Spatulas
Cake Pan: 10 inches in diameter and 2.5 inches deep.
Notes on the Classic Nigerian Wedding Cake Ingredients
If you do not want to use the plain flour (all purpose flour) and corn flour / starch mixture, use 4 cups of cake flour.
use brown sugar because it adds its own nice flavor to this cake but traditionally granulated sugar is used.
The eggs and butter should be at room temperature. Which mean that before you make the cake, bring these two out of the fridge long before you will make the cake. If it is winter where you live, bring them out the night before.
Peak Filled Evaporated milk had a unique rich creamy flavour that works well with the vanilla and butterscotch flavors.
Directions below!!

https://nigerianrecipes.net/make-nigerian-wedding-cake/