Description
Indulge in the delightful combination of Coffee Cake and Dalgona Coffee Cream. This easy-to-make dessert features a moist coffee-infused cake topped with a luscious whipped coffee cream, making it perfect for brunch or an afternoon treat. Each bite offers a harmonious blend of nostalgic flavors and trendy flair that will elevate your dessert game. Whether you’re entertaining guests or enjoying a quiet moment alone, this recipe brings café charm right to your kitchen.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup milk
- 2 tbsp instant coffee powder (for cake)
- 1 tbsp cocoa powder (optional)
- 2 tbsp instant coffee powder (for Dalgona cream)
- 2 tbsp hot water
- 2 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, cocoa powder, and instant coffee powder.
- In another bowl, cream together butter and sugar until fluffy. Add eggs one at a time and mix well. Gradually add milk.
- Combine dry ingredients with wet ingredients until just mixed; pour into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- To make Dalgona cream, whip together instant coffee, sugar, and hot water until fluffy.
- Once the cake cools slightly, top with the Dalgona cream and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg