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–+ servings
Vietnamese Iced Coffee Cake

Indulge in Vietnamese Iced Coffee Cake: Sweet & Satisfying

Delight in the rich flavors of Vietnamese Iced Coffee Cake, blending coffee and sweetness effortlessly.
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Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1 cup Ground Coffee or Instant Coffee Granules Instant espresso provides a richer taste.
  • 1 tbsp Baking Powder Check freshness for optimal results.
  • 1 tsp Baking Soda Freshness is key for fluffiness.
  • 1/2 tsp Kosher Salt Can substitute with table salt.
  • 1 cup Granulated Sugar Brown sugar can deepen flavor.
  • 3 large Eggs Use room temperature for better mixing.
  • 2 tsp Pure Vanilla Extract Avoid imitation for best results.
  • 1 cup Sour Cream Greek yogurt can be used as an alternative.
  • 1/2 cup Canola Oil Vegetable oil is an acceptable substitute.
  • 1 cup Strongly Brewed Coffee Preferably cold brew.
For the Frosting
  • 1 cup Unsalted Butter Should be at room temperature.
  • 4 cups Confectioners’ Sugar Powdered monk fruit serves as a lower-sugar alternative.
  • 1/2 cup Sweetened Condensed Milk Can be substituted with evaporated milk.
For the Decoration
  • 1/2 cup Chocolate Sauce Consider homemade coffee fudge sauce for an extra touch.
  • 1/4 cup Strongly Brewed Coffee Use the same brewed for the cake.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Cake Pans
  • Parchment paper

Method
 

Step-by-Step Instructions for Vietnamese Iced Coffee Cake
  1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans, lining the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground coffee.
  3. In a large mixing bowl, cream together the granulated sugar, eggs, and pure vanilla extract using an electric mixer for 3-5 minutes.
  4. Add the sour cream, canola oil, and cold brewed coffee to the egg mixture and mix until just combined.
  5. Gradually fold in the dry mixture to the wet mixture until just blended, avoiding overmixing.
  6. Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes.
  7. While the cake cools, prepare the frosting by whipping room-temperature unsalted butter until smooth, then gradually add confectioners’ sugar and sweetened condensed milk.
  8. Once the cake layers have cooled, level them if necessary and spread frosting on the first layer, adding the second layer on top.
  9. Frost the entire cake with an even layer of frosting and chill in the refrigerator for 30 minutes.
  10. Mix chocolate sauce with brewed coffee for a glaze to drizzle and decorate with remaining frosting.
  11. Slice the cake and serve fresh, enjoying with a glass of Vietnamese iced coffee or fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Check ingredient freshness to avoid a flat, dense cake. Use room temperature eggs for better incorporation. Avoid overmixing for a moist, tender crumb.

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