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–+ servings
Vietnamese Iced Coffee Cake

Delightful Vietnamese Iced Coffee Cake for Sweet Moments

This Vietnamese Iced Coffee Cake combines rich coffee flavors with creamy sweetness, making it a delectable dessert for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour blend for a gluten-free version
  • 1 cup ground coffee or instant coffee granules
  • 1 teaspoon baking powder ensure freshness for optimal fluffiness
  • 0.5 teaspoon baking soda must be fresh
  • 0.5 teaspoon kosher salt table salt works as a substitute
  • 1 cup granulated sugar brown sugar can be used for a deeper flavor
  • 3 large eggs room temperature eggs mix better
  • 1 teaspoon pure vanilla extract avoid imitation for the best taste
  • 0.75 cups sour cream Greek yogurt is a suitable alternative
  • 0.5 cups canola oil vegetable oil can also be used
  • 1 cup strongly brewed coffee cold brew is preferred
For the Frosting
  • 1 cup unsalted butter should be at room temperature
  • 3-4 cups confectioners’ sugar powdered monk fruit allows for a low-sugar option
  • 0.5 cups sweetened condensed milk evaporated milk can be a substitute
For Decoration
  • to taste chocolate sauce homemade coffee fudge sauce can serve as a substitute
  • to taste strongly brewed coffee (for fudge) use similar coffee to what’s in the cake

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Spatula
  • Cake pans
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: flour, coffee, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Gradually combine the dry ingredients with the wet ingredients, mixing on low speed just until no dry flour remains.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. To make the frosting, whip butter until creamy. Add confectioners' sugar gradually and mix, then add condensed milk until smooth.
  8. 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.
  9. Decorate with chocolate sauce drizzled over the frosting.
  10. Chill for at least 30 minutes before serving. Slice and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

For best results, use fresh ingredients and ensure all items are at room temperature before mixing.

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