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–+ servings
Vietnamese Iced Coffee Cake

Irresistible Vietnamese Iced Coffee Cake for Cozy Gatherings

This Vietnamese Iced Coffee Cake combines the richness of iced coffee with a moist cake, perfect for gatherings and cozy occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
  • 1 cup Ground Coffee or Instant Coffee Granules Use instant espresso for punchier flavor.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 1 teaspoon Baking Soda Works alongside baking powder.
  • 1 teaspoon Kosher Salt Table salt can be used as alternative.
  • 1 cup Granulated Sugar Brown sugar can be used for richer flavor.
  • 3 large Eggs Room temperature eggs preferred.
  • 2 teaspoons Pure Vanilla Extract Avoid imitation vanilla.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Canola Oil Vegetable oil is a good alternative.
  • 1 cup Strongly Brewed Coffee Preferably cold brew.
For the Frosting
  • 1 cup Unsalted Butter At room temperature.
  • 2 cups Confectioners’ Sugar Powdered monk fruit can be substituted.
  • 1/2 cup Sweetened Condensed Milk Evaporated milk can be used but changes flavor.
For the Decoration
  • 1/2 cup Chocolate Sauce Homemade coffee fudge sauce adds a twist.
  • 1/4 cup Strongly Brewed Coffee Used for the chocolate fudge.

Equipment

  • Oven
  • mixing bowls
  • Whisk
  • Cake Pans
  • Parchment Paper
  • Wire Rack
  • Mixer

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
  2. In a mixing bowl, whisk together the flour, coffee, baking powder, baking soda, and salt. In another bowl, cream the sugar, eggs, and vanilla until fluffy. Gradually mix in sour cream, oil, and coffee, followed by the dry ingredients.
  3. Pour batter evenly into pans and bake for 30-35 minutes. Let cool in pans for 10 minutes, then invert onto rack to cool completely.
  4. For the frosting, whip butter until creamy, add sugar, then sweetened condensed milk and salt, blending until fluffy.
  5. Once cake layers are cooled, level tops and spread frosting on one layer. Add second layer, apply a crumb coat, and chill for 20 minutes.
  6. Cover cake with remaining frosting. Chill for 30 minutes, then drizzle with chocolate sauce mixed with brewed coffee.
  7. Serve immediately or refrigerate for up to two days before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are fresh and at room temperature for the best results. Chill the cake for improved texture when serving.

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