Vietnamese Iced Coffee Cake Recipe

Vietnamese iced coffee inspired this Vietnamese iced coffee cake. The coffee-flavored cake is topped with a frosting made from sweetened condensed milk. After that, mocha fudge swirls are added to the icing to make it seem like a glass of swirled iced coffee.

vietnamese iced coffee cake


For the Coffee Cake

  • 2 ½ cups (11.25 ounces or 319 grams) all-purpose flour
  • 1 tablespoon ground coffee or instant coffee granules
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ¾ cup (12.25 ounces or 347 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (8 ounces or 227 grams) sour cream
  • ½ cup (4 ounces or 113 grams) canola oil
  • ¾ cup (6 ounces or 170 grams) strongly brewed (preferably cold brew) coffee, at room temperature

For the Sweetened Condensed Milk Frosting

  • 1 ½ cups (12 ounces or 340 grams) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • a pinch of kosher salt
  • 4 ½ cups (18 ounces or 510 grams) confectioners’ sugar
  • 6 tablespoons (6 ounces or 170 grams) sweetened condensed milk

For the Coffee Fudge Sauce

  • ¼ cup (2.5 ounces or 70 grams) chocolate sauce
  • 1 Tablespoon strongly brewed (preferably cold brew) coffee, at room temperature
vietnamese iced coffee cake


For the Coffee Cake

  1. Make sure your oven and cookware are ready. Preheat the oven to 350 degrees Fahrenheit and place a rack in the center. Spray two 8-inch round cake pans generously with cooking spray and cover the bottoms with parchment paper circles. Spritz the parchment as well.
  2. Make the cake batter by mixing all of the ingredients together. Combine the flour, ground or instant coffee, baking powder, baking soda, and salt in a medium mixing basin.
  3. Combine the sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. 3 to 4 minutes on medium, until light, frothy, and quadrupled in volume, scraping down the bottom and sides of the bowl as needed with a rubber spatula. Slowly pour in the sour cream, followed by the oil and coffee, with the mixer on low speed, until the mixture is smooth, 3 to 4 minutes. Add the dry ingredients in a slow, steady stream, beating until just incorporated. Scrape down the bowl’s bottom and sides once more, then beat on low for another 30 seconds.
  4. If you’re using a digital scale to measure out the layers, keep in mind that this recipe creates around 45 ounces (1276 grams) of batter. Fill each pan with 22.5 ounces (638 grams) of batter.
  5. Prepare the cakes by baking them. Preheat oven to 350°F and bake for 30–35 minutes. When the cake is done, lightly press the top of the cake, and a skewer put into the middle of the cake should come out with a few crumbs attached. Before icing, let the cakes cool fully in the pans on a wire rack.

For the Sweetened Condensed Milk Frosting

  • Prepare the icing. 1 minute on medium-low, beat the butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Reduce the mixer’s speed to low and gradually add the confectioners’ sugar, 1 cup at a time, until fully mixed. With a rubber spatula, scrape the bottom and sides of the bowl. Slowly pour in the condensed milk and beat until barely blended with the mixer on low. Scrape down the sides and bottom of the bowl once more, then beat on medium-high for 2 to 3 minutes, or until the frosting is creamy and smooth. Use right away.


  1. First, put the cake together. Level the tops of both cakes if required. In the middle of a rotating cake stand, place one of the cake layers on a cake board or serving dish. Drop 12 cup of frosting in the centre of this cake layer with a rubber spatula or cookie dough scoop. Spread it evenly over the top, similar to how you would butter toast. Place the second cake, equally stacked on top of the first, on top of the icing.
  2. Crumb cover the cake after that. Apply a thin layer of frosting over the whole surface of the layer cake. Use just enough frosting to thoroughly cover the cake. Refrigerate for 30 minutes, uncovered, to stiffen and “set” the frosting.
  3. Finish icing the cake when the crumb coat has set. Scoop out a third of a cup of the sweetened condensed milk frosting and set it aside for the chocolate fudge swirls. Replace the cake in the rotating cake stand’s middle. Cover the top and sides of the cake thoroughly with the remaining frosting, using an offset spatula to properly distribute the icing. When the cake is entirely coated, spin the cake stand while holding the length of the offset spatula’s blade against the icing to level it out. Refrigerate the cake once the frosting is smooth and set while you make the chocolate fudge swirls.
  4. Make the swirls of chocolate fudge. Whisk together the chocolate sauce and coffee in a small bowl until smooth. Divide the sweetened condensed milk frosting between two small dishes and set aside. 1 to 2 tablespoons chocolate coffee sauce, mixed in one dish with a small rubber spatula until pale brown and creamy 1 to 2 Tablespoons chocolate coffee sauce, mixed in the second bowl with the rubber spatula until dark brown and creamy
  5. Decorate the cake as desired. Place the cake in the center of the rotating cake stand after removing it from the refrigerator. Dab about 1 teaspoon of frosting at the top border of the cake with the offset spatula, switching between bowls of frosting so that various colored dollops of frosting are near to each other. Continue dabbing until the top of the cake has a border of these dollops.
  6. After you’ve finished bordering the cake, carefully sweep each of the dollops down the cake in a diagonal motion with the offset spatula, moving the cake stand slowly to aid. Repeat until all of the dollops are well distributed, but don’t overwork it or you’ll lose some of the “barely stirred” pattern you’re after. Smooth any residual mocha dollops over the top of the cake using a spiral motion created by turning the cake stand in a round. Cover the top of the cake completely with the leftover chocolate sauce and chocolate fudge frostings.
  7. Serve and keep in the refrigerator. Serve right away. The completed Vietnamese iced coffee cake can be kept at room temperature for up to 1 day, covered with a cake dome or a big bowl turned upside down. To keep the cake from drying out, place a layer of plastic wrap over any sliced areas. After that, wrap the entire cake in plastic wrap and place it in the refrigerator for up to 2 days.

Source: Hummingbird High

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