As the aroma of freshly brewed coffee wafted through my kitchen, I felt a wave of excitement knowing I was about to create something truly special—a Vietnamese Iced Coffee Cake. This delightful treat is not just a dessert; it’s a luscious experience that combines the rich flavors of coffee with the creamy sweetness of condensed milk, making it the ultimate crowd-pleaser. This cake is surprisingly easy to whip up, perfect for everything from casual get-togethers to celebratory feasts. Plus, it comes with the added perk of being adaptable for gluten-free and dairy-free diets, so everyone can join in on the deliciousness. Are you ready to bring a slice of café culture into your home? Let’s dive into this delightful recipe and discover how to make your very own Vietnamese Iced Coffee Cake!
Why Is This Cake So Irresistible?
Decadent Fusion: Pairing robust coffee with sweetened condensed milk creates a decadent flavor that’s truly unique and comforting.
Versatility: Easily adapt this cake for gluten-free or dairy-free diets, ensuring that everyone at your table can enjoy a slice.
Simple Steps: While it looks impressive, the process is straightforward, making it a perfect choice for bakers of any skill level.
Stunning Presentation: The luscious mocha fudge swirls and creamy frosting make this cake a showstopper that’s sure to impress guests.
Perfect Pairing: Serve it alongside a cooling glass of Vietnamese iced coffee or a dollop of whipped cream for a sweet moment to remember!
Vietnamese Iced Coffee Cake Ingredients
For the Cake
• All-Purpose Flour – Provides cake structure; substitute with gluten-free flour blend for a gluten-free version.
• Ground Coffee or Instant Coffee Granules – Adds rich coffee flavor; instant espresso can enhance the taste.
• Baking Powder – Leavening agent for cake rise; ensure freshness for optimal fluffiness.
• Baking Soda – Works in tandem with baking powder to aid in rising the cake; must be fresh.
• Kosher Salt – Enhances flavor; table salt works as an acceptable substitute.
• Granulated Sugar – Adds sweetness and moisture; brown sugar can be used for a deeper flavor.
• Large Eggs – Binds ingredients and adds moisture; room temperature eggs mix better.
• Pure Vanilla Extract – Enhances both cake and frosting flavors; avoid imitation for the best taste.
• Sour Cream – Adds moisture and richness; Greek yogurt is a suitable alternative.
• Canola Oil – Keeps the cake moist; vegetable oil can also be used as a substitute.
• Strongly Brewed Coffee – Gives the cake its prominent coffee flavor; cold brew is preferred.
For the Frosting
• Unsalted Butter – Adds richness to frosting; should be at room temperature for smooth mixing.
• Confectioners’ Sugar – Sweetens and structures the frosting; powdered monk fruit allows for a low-sugar option.
• Sweetened Condensed Milk – Provides a creamy texture; evaporated milk can be a substitute, though the flavor may vary.
For Decoration
• Chocolate Sauce – Enhances the mocha flavor; homemade coffee fudge sauce can serve as a great substitute.
• Strongly Brewed Coffee (for fudge) – Intensifies chocolate flavor; use similar coffee to what’s in the cake.
Enjoy creating your Vietnamese Iced Coffee Cake and let its delightful aromas fill your home!
Step‑by‑Step Instructions for Vietnamese Iced Coffee Cake
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms, grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy release later. The smell of the warm oven will awaken your senses, setting the perfect tone for baking your Vietnamese Iced Coffee Cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 cup of ground coffee (or instant coffee granules), 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Mix until well combined, and set this dry mixture aside. The fragrant coffee will start to emerge, hinting at the delicious flavors to come.
Step 3: Cream Wet Ingredients
In a large mixing bowl, cream together 1 cup of granulated sugar and 3 large eggs using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add in 1 teaspoon of pure vanilla extract, ¾ cup of sour cream, ½ cup of canola oil, and 1 cup of strongly brewed coffee. Mix until everything is well blended, creating a rich and creamy batter.
Step 4: Combine Mixtures
Gradually combine the dry ingredients with the wet ingredients, mixing on low speed just until no dry flour remains visible. Be careful not to overmix; the batter should be slightly lumpy but cohesive. The rich coffee aroma will intensify as you blend, foreshadowing the moisture and flavor in your Vietnamese Iced Coffee Cake.
Step 5: Bake the Cake
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops for an even bake. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will soon be filled with the warming scent of coffee, indicating that the cake is nearing completion.
Step 6: Cool the Cakes
Once baked, remove the cake pans from the oven and allow them to cool in the pans for 10 minutes. After that, carefully turn the cakes out onto wire racks to cool completely. The cakes should feel firm yet springy when touched, assuring you of their moist texture that will blend perfectly in the Vietnamese Iced Coffee Cake.
Step 7: Prepare the Frosting
While the cakes cool, prepare the frosting by whipping 1 cup of unsalted butter in a mixing bowl using a whisk attachment until creamy. Gradually add in 3-4 cups of confectioners’ sugar and a pinch of salt, mixing on low speed. Once combined, add in ½ cup of sweetened condensed milk, and continue mixing until you achieve a smooth, fluffy consistency, ready to adorn your masterpiece.
Step 8: Assemble the Cake
Once the cakes are completely cool, level the tops using a serrated knife if necessary. Place one cake layer on a serving platter and spread a generous layer of frosting on top. Position the second layer over it and apply a crumb coat to seal in any loose crumbs. Chill for about 15 minutes to set before adding a final layer of frosting over the whole cake.
Step 9: Decorate with Chocolate Sauce
To bring your Vietnamese Iced Coffee Cake to the next level, prepare a chocolate sauce by combining it with more brewed coffee for added depth. Drizzle the rich mocha sauce over the frosted cake, creating decorative swirls that entice both the eyes and taste buds. The glossy finish will signal that this cake is a treat to savor.
Step 10: Chill and Serve
Finally, refrigerate the cake for at least 30 minutes to allow the frosting to set well. Once ready, slice and serve your Vietnamese Iced Coffee Cake alongside a refreshing glass of iced coffee or a dollop of whipped cream for an indulgent experience. This delightful dessert is best enjoyed fresh or stored covered for up to two days, ensuring every bite is as divine as the first!
Vietnamese Iced Coffee Cake Variations
Feel free to make this delectable Vietnamese Iced Coffee Cake your own by exploring these exciting substitutions and enhancements!
Dairy-Free: Replace sour cream with coconut milk and use dairy-free margarine for the frosting to maintain that creamy texture.
Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to ensure everyone can enjoy a slice without worry. Imagine the smiles as your gluten-sensitive friends savor each bite!
Nutty Crunch: Stir in chopped walnuts or hazelnuts for added texture that beautifully complements the cake’s moist layers. The delightful crunch paired with the cake’s softness creates an irresistible combination.
Chocolate Lavish: Add ¼ cup of cocoa powder to your batter for a deep, sumptuous chocolate flavor intertwined with the coffee essence. It’s like a mocha hug in dessert form!
Flavor Variations: Experiment with caramel or hazelnut-flavored coffee for a unique twist; even a splash of liqueur can bring an exciting depth to the cake. Every bite can feel like a refreshing coffeehouse experience.
Fruit Fusion: Gently fold in diced bananas or apples for a beautifully moist cake with both flavor and added health benefits. The natural sweetness will enhance the overall charm of this treat.
Mocha Fudge Swirls: Drizzle a quick mocha fudge sauce between cake layers for a luscious surprise. The richness of the fudge will deepen the cake’s flavor, tantalizing every taste bud.
Spiced Delight: Add a pinch of cinnamon or nutmeg to the batter for a comforting warmth that elevates coffee’s natural aroma. It adds an inviting depth, perfect for those cozy gatherings.
Embrace these variations as your culinary canvas, and don’t hesitate to check out the Buttermilk Pound Cake for more inspiration!
How to Store and Freeze Vietnamese Iced Coffee Cake
Room Temperature: Keep the cake covered at room temperature for up to 2 days. This helps maintain its moist texture and rich flavor.
Fridge: Store in the fridge for up to 5 days if not consumed within 2 days. Make sure it’s covered to prevent it from drying out.
Freezer: For longer storage, wrap individual cake layers tightly in plastic wrap and foil, then freeze them for up to 3 months.
Reheating: Thaw overnight in the fridge before serving. If you want to enjoy it warm, gently microwave individual slices for 10-15 seconds.
Make Ahead Options
These Vietnamese Iced Coffee Cake components can be prepped ahead to save time during busy weeknights! You can bake the cake layers up to 3 days in advance; simply allow them to cool completely, wrap them tightly in plastic wrap, and refrigerate until you’re ready to frost. Additionally, the frosting can be made up to 24 hours ahead; just store it in an airtight container in the fridge. When you’re ready to assemble, let both the cake and frosting come to room temperature, then frost and decorate as instructed. This way, you’ll enjoy all the delicious flavors of the Vietnamese Iced Coffee Cake without the last-minute rush!
Expert Tips for Vietnamese Iced Coffee Cake
Fresh Ingredients: Use fresh baking powder and baking soda to prevent a dense cake; check expiry dates for best results.
Room Temperature: Allow eggs, sour cream, and butter to reach room temperature before mixing; this ensures a smoother batter and better rise.
Don’t Overmix: Combine wet and dry ingredients until just blended; overmixing can lead to a tough cake, robbing your Vietnamese Iced Coffee Cake of its delicate texture.
Leveling Cakes: If your cakes dome up while baking, use a serrated knife to level them for an even stacking and perfect frosting application.
Chill Before Serving: Let the assembled cake chill in the fridge for at least 30 minutes before serving; this helps the frosting set and enhances flavors.
What to Serve with Vietnamese Iced Coffee Cake
A slice of this indulgent Vietnamese Iced Coffee Cake deserves a delightful companion to elevate your dining experience.
Vietnamese Iced Coffee: The ultimate pairing! A cold, creamy version of this beloved beverage enhances the rich coffee flavors in the cake.
Whipped Cream: A light dollop of freshly whipped cream adds a luscious touch, balancing the cake’s sweetness while adding airy texture.
Chocolate Ganache: Drizzle warm chocolate ganache over the cake for an extra layer of decadence; the bittersweet chocolate beautifully complements the mocha fudge swirls.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream offers a cool contrast to the cake’s rich flavors, melting into every bite.
Fresh Berries: Serve alongside strawberries or raspberries for a burst of tartness that cuts through the sweetness—a refreshing touch that brightens every forkful.
Toasted Nuts: Sprinkle over chopped toasted hazelnuts or almonds for a crunchy, nutty finish, creating an enjoyable texture contrast.
Espresso Martini: For an adult twist, pair the cake with this coffee-flavored cocktail; it enhances the delightful coffee experience in your dessert.
Coconut Macaroons: Coconut’s chewy sweetness offers a delightful contrast in texture and flavor, creating a tropical escape to complement your cake.
Vietnamese Iced Coffee Cake Recipe FAQs
What type of coffee should I use for the best flavor?
Absolutely! For a vibrant coffee flavor, I recommend using strongly brewed coffee or cold brew. Instant coffee granules can work in a pinch, but for a rich taste, fresh brewed espresso is unbeatable.
How do I store the Vietnamese Iced Coffee Cake to keep it fresh?
Store your cake covered at room temperature for up to 2 days for optimal freshness. If you have leftovers after that, refrigerate them for up to 5 days, ensuring it’s sealed well to prevent drying out.
Can I freeze the Vietnamese Iced Coffee Cake?
Yes! To freeze, wrap the cake layers tightly in plastic wrap and aluminum foil, then place them in an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator.
What if my cake comes out too dense?
If your cake is dense, it might be due to overmixing the batter or using expired leavening agents. Make sure to mix just until combined and check the freshness of your baking powder and soda. For a lighter texture, always use room temperature ingredients—this makes a noticeable difference.
Are there any dietary considerations for making this cake?
Very! This Vietnamese Iced Coffee Cake can easily be adapted for gluten-free diets by swapping out all-purpose flour for a gluten-free blend. Additionally, you can make it dairy-free by replacing sour cream with coconut milk and using dairy-free margarine for the frosting. Always check labels for allergens if you have specific dietary needs!
Delightful Vietnamese Iced Coffee Cake for Sweet Moments
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, coffee, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together sugar and eggs until light and fluffy. Add vanilla, sour cream, canola oil, and brewed coffee. Mix until well blended.
- Gradually combine the dry ingredients with the wet ingredients, mixing on low speed just until no dry flour remains.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, whip butter until creamy. Add confectioners' sugar gradually and mix, then add condensed milk until smooth.
- Level the tops of the cooled cakes. Assemble the cake by placing one layer on a platter, add frosting, then top with the second layer.
- Decorate with chocolate sauce drizzled over the frosting.
- Chill for at least 30 minutes before serving. Slice and enjoy!
