Hey there! I’ve got an amazing coffee cake recipe that’s been a big hit. Trust me, it’s absolutely delicious! And the best part? It actually has coffee in it. Ready to dive in?
Dalgona Coffee Cake
Ingredients
**Coffee Cake Ingredients:**
- 2 1/2 cups all-purpose flour 325g
- 1 1/4 cups sugar 275g
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2/3 teaspoon salt
- 2 eggs
- 2/3 cup vegetable oil 120g
- 3/4 cup buttermilk 180g (or 3/4 cup milk + 1.5 teaspoons vinegar)
- 2 teaspoons instant coffee
- 1/4 cup boiling water 60g
- 2 tablespoons cocoa powder
**Dalgona Buttercream:**
- 1 to 1.5 tablespoons instant coffee adjust to taste
- 1 cup icing sugar 125g
- 1.5 tablespoons hot water
- 1 cup butter 227g, room temperature
- 1.5 cups icing sugar 250g
Instructions
- Preheat your oven to 350°F and prepare two 9” pans with parchment paper and butter.
- In a big bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- Add in the eggs, oil, and buttermilk. Mix until just combined.
- Mix instant coffee with hot water and add to the batter. Mix until combined.
- Take 1/3 of the batter into another bowl, sift in the cocoa powder, and fold it in.
- Pour the original batter into the two pans equally, then spoon on the cocoa batter. Swirl with a toothpick for a marbled effect.
- Bake for 25-28 minutes until a toothpick comes out with moist crumbs. Let the cakes cool.
- In a separate bowl, whisk together coffee, sugar, and water until it forms a light-colored, thick mixture (Dalgona).
- In another bowl, whisk butter and 1.5 cups icing sugar until light and airy. Add the Dalgona mixture and whisk until smooth. Adjust to taste.
- Once the cakes have cooled, trim off the tops, divide into two layers each, and assemble on a cake stand with buttercream between layers. Cover the top and edges with buttercream.
- Refrigerate for 1 hour, then serve and enjoy your delicious coffee cake!