Dalgona coffee cake

What if you could take the coffee craze that's been sweeping the internet and turn it into dessert form? You can with this dalgona coffee cake.

Think richly flavoured, springy, light chocolate coffee sponge, a smooth coffee cream filled and a topping made from fluffy, sweet dalgona coffee froth. It's coffee HEAVEN.

If you're wondering what on earth dalgona coffee is, it's a coffee and milk drink that originates from India and Pakistan, but became a viral trend when it hit Korean TV in early 2020 and was nicknamed dalgona coffee because of its resemblance to a dessert of the same name.

Following that appearance, dalgona coffee swept the internet and all of a sudden, people all over the world were whipping up this amazingly velvety coffee drink.

To make dalgona coffee, you take equal parts water, instant coffee and sugar and whisk them together. At first, you just get a sort of coffee syrup, but as you keep whisking, something magical happens...

The liquid gets thicker, paler and airier until you have a thick, coffee-rich foam. You then spoon this foam over hot milk to make the most indulgent, velvety coffee around.

As soon as I tried dalgona coffee, my mind went to dessert. The foam holds up so well I thought, "Hmm, this could totally work as a frosting" and so, my dalgona coffee cake was born.

Now, dalgona coffee is an intensely coffee-rich experience, so I figured the whole cake should be too. That's why you've got coffee sponge, coffee filling and coffee topping. This cake will leave you buzzing!

Here's how to make it.

Instructions

Make the coffee cake sponge

Preheat oven to 180ºC (160C fan assisted).

Put the sugar and eggs in a mixing bowl.

Add the oil, milk and golden syrup.

Whisk together

Add the flour, cocoa, instant coffee and bicarbonate of soda.

Whisk to combine until lump free.

Share the mixture between two greased and lined 20cm loose-bottomed cake tins.

Bake for 20-30 minutes until firm and springy on top.

Cool in the tin for 10 minutes, then remove from the tin to cool completely.

Make the coffee cream filling

Put the cream and coffee in a mixing bowl.

Whisk until you have soft peaks. Set aside.

Make dalgona coffee frosting

Put the coffee and sugar a bowl.

Add the hot water.

Whisk! At first it will seem very liquid but keep going!

Continue to whisk until thick, pale and creamy.

You should be able to form soft peaks.

Put your dalgona coffee cake together

Put the first cake upside down on a board. 

Pile the coffee cream filling on top. 

Spread the cream to the edges. 

Put the second cake on top. 

Pile the dalgona coffee frosting on top. 

Spread to the edges, using your spoon to create soft peaks.

Cut into slices and serve.

If you’re a house full of coffee lovers, it won't last long!

Pointers, tricks and troubleshooting tips for the perfect dalgona coffee cake

Is dalgona coffee cake easy to make?

All of the elements in this cake are super simple to make with ingredients you probably already have in the refrigerator and cupboard.

For the sponge, you'll simply combine sugar, eggs, oil, milk, golden syrup, flour, bicarbonate of soda, cocoa and instant coffee.

For the coffee cream filling, you'll just whisk double cream with instant coffee. And for the dalgona coffee frosting, you'll just need sugar, water and instant coffee!

So, there's a little work to be done to prepare the three elements, but they're all very straightforward and the result is well worth it.

Will I need any special equipment to make dalgona coffee cake?

You don't need any special equipment to make dalgona coffee cake, although there's quite a lot of whisking in this recipe, so an electric whisk will make the job much quicker.

You'll also need two 20cm loose-bottomed cake tins, but if you only have one, you can make in two batches, or you can make the cake all-in-one in a taller tin and then cut it to form two halves of your sandwich.

What kind of instant coffee should I use? Will coffee grounds work?

Instant coffee is made by taking concentrated coffee and freeze-drying it to create totally soluble coffee granules or powder.

Any instant coffee will work for this recipe, from the cheap, large granules to the more expensive finer instant coffee you tend to get in tins.

Coffee grounds, however, are made by grinding roasted coffee beans. While coffee grounds do have soluble elements that allow you to make a coffee drink from them (for example, in a french press), they are not totally soluble so are not suitable to use in this recipe.

Can I use decaf coffee to make dalgona coffee cake?

Yes, you can use decaffeinated instant coffee to make this cake. In fact, I've tried it and it worked really well!

Do note that decaffeinated coffee still contains caffeine, albeit a much smaller amount, so if you making it with decaf so that your children can have some, it should be a small, sensible portion.

Is this dalgona coffee cake suitable for vegetarians?

Yes, dalgona coffee cake is suitable for vegetarians.

Is this dalgona coffee cake suitable for vegans?

This recipe contains eggs, milk and cream. However, it could be altered to make it suitable for a vegan diet.

To do this, replace the milk with plant-based milk, the cream with a whip-able vegan cream (or coconut cream), and the eggs with your preferred egg-replacement.

The following is a list of egg alternatives that should work with dalgona coffee cake. Each one is equal to 1 egg so you should multiply by two for this particular recipe.

• Store-bought egg replacement powder (use as directed on the packet).
• 1 tablespoon of crushed chia or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba.
• 3 tablespoons of applesauce.
• Half of a medium-sized banana, very well mashed. It’s best to use fairly ripe bananas for this as they will mash more easily and bind your ingredients together more effectively.

Note: I have not tested all of these replacements with this particular recipe, so let me know how you get on.

Is dalgona coffee cake gluten-free?

Dalgona coffee cake contains wheat flour and so is not naturally gluten-free.

I have not tried cooking this particular recipe with gluten-free self-raising flour, but I always recommend using a good quality brand; ideally, one that states it can be used as a one-to-one replacement for wheat flour in baking.

This type of gluten-free self-raising flour will usually contain a blend of different flours (such as rice, potato, tapioca, maize and buckwheat) as well as xanthan gum, which helps to bind the batter together.

Always check the labelling on all of the products you use to make sure they are suitable for a gluten free diet.

Is this recipe keto-friendly?

This recipe contains flour and sugar so is not suitable for a keto diet.

Is this recipe healthy?

This is a rich chocolate cake, so should be enjoyed in moderation as part of a healthy, balanced diet.

Is this recipe safe to eat while pregnant?

At the time of writing (May 2020), the UK's National Health Service states that: "If you're pregnant, limit the amount of caffeine you have to 200 milligrams (mg) a day. This is about the same as 2 mugs of instant coffee.

High levels of caffeine in pregnancy can result in babies having a low birthweight, which can increase the risk of health problems in later life. Too much caffeine can also cause a miscarriage."

This dalgona coffee cake recipe contains 13 tsp of instant coffee, so if you cut the cake into 16 slices, each slice will contain approximately 0.8 tsp of instant coffee.

There is nothing else in this recipe that should present a risk to pregnant people if the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.

Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.

However, this website does not offer medical advice and you should always check with your health professional.

What goes well with dalgona coffee cake?

This cake is an intense coffee experience with coffee in every layer. If you want even more, you could enjoy your cake with a cup of dalgona coffee. To make this, whisk 1 tbsp instant coffee, 1 tbsp sugar and 1 tbsp water together until thick, then pile on top of hot milk and stir through. The ultimate indulgence!

Alternatively, you could just drizzle some extra cream over your cake, or serve with cool vanilla ice cream.

Can I make this recipe without coffee?

You could certainly make the sponge and cream filling without coffee and they would still work perfectly well.

You won't be able to make the dalgona frosting without coffee, but you could make a chocolate frosting or salted caramel frosting instead.

I haven’t got sunflower oil can I use a different oil?

Yes, any flavourless oil will do. Even olive oil will work, although it will come through in the final flavour.

Can I add extra coffee to this recipe?

In theory, you could, but I'd recommend making it once exactly as suggested, and then decide if you want to add more coffee next time.

Can I leave my dalgona coffee cake out on the counter?

This recipe contains fresh cream and so should not be left out on the counter for any length of time.

How should I store dalgona coffee cake?

Your cake should be placed in an airtight container and transferred to the fridge within an hour or so of making.

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How long does this recipe keep?

If placed in a sealed container and into the fridge within an hour or so of making, your dalgona coffee cake should keep for 1-2 days.

If you leave out the cream filling, or replace it with a buttercream, it will last for 3-4 days.

Can I make this recipe ahead?

If you want to make this recipe ahead, I would suggest making the sponges, cooling them completely, wrapping them well and then storing in a cool place or in the refrigerator until you are ready to decorate.

Only make the cream filling and dalgona coffee frosting when you are ready to assemble and serve your cake.

Can I keep dalgona coffee cake in the refrigerator?

Yes, it's best to the keep this cake in the refrigerator in a sealed container as it contains fresh cream.

Can I freeze dalgona coffee cake?

As long as you didn't leave it out on the counter for more than an hour after assembly, you can freeze this cake.

To freeze, I recommend cutting your cake into slices, placing a little baking paper between each slice, then placing the cake in a sealed container and into the freezer. The best container would be a round one that fits the cake snugly as the less air there is in your container, the less likelihood of freezer burn (where frost appears on and around your food).

To enjoy your cake, remove a slice and either eat it directly from the freezer (yep, you can eat frozen cake!) or lay it on a covered plate and allow it to defrost in the fridge. Bear in mind, the cream may split as it cools.

Cream isn't the best thing to freeze as it can sometimes separate meaning it goes watery once defrosted. Double cream has a higher fat content and so is a little more stable, especially when whipped, which is why it just about works in this recipe.

What is the best way to reheat dalgona coffee cake?

As this recipe contains whipped cream, I do not recommend heating it once assembled.

Why did my cream filling melt?

If your cream filling melted, the most likely cause is that your sponges had not fully cooled when you assembled your cake.

If your kitchen is warm, you could wrap and chill your cooled cakes to help avoid the cream softening.

If you're working in a very hot climate, fresh cream isn't the best choice as it naturally melts quite quickly. Try a chocolate buttercream instead.

Can I make dalgona coffee cake in a different quantity?

It’s very easy to adjust this recipe to make more or fewer layers for your dalgona coffee cake.

Simply scroll down to the recipe card towards the bottom of this post and hover your mouse (or tap your finger) over the portion number.

You will then be shown a slider, which you can move up and down to change the number of portions the recipe will give. As you do so, all of the ingredient quantities will automatically change accordingly. Clever, right?

If you're making extra layers, I'd recommend keeping the frosting quantities the same as for one cake, as you'll only need it for the top.

Also, if you're planning on lots of layers, you might want a more stable filling than whipped cream. A buttercream filling will offer better support. How about chocolate buttercream?

If you have any questions about changing the quantities, just ask!

Can I make dalgona coffee cake in individual portions?

Yes, you could use this recipe to make cupcakes instead.

Line a muffin tray with cupcake cases and spoon the batter into them, leaving at least 1cm clear from the top of each case to give room for the batter to rise.

The baking time will probably be shorter, so keep an eye on your cakes so that they don't burn. Push a skewer into the centre of one of your cakes to make sure they're cooked through before leaving to cool.

I would leave out the cream filling in the recipe if making cupcakes and just top them with the dalgona coffee frosting once completely cool.

Can I make dalgona coffee cake in a different tin/tray?

You can make this recipe in any size or shape tin you like, provided you grease and line it and there is room for the batter to rise as it bakes.

I haven’t tried every possible shape/size, but keep in mind that changing the tin could change to cooking time, so keep an eye on your cake as it bakes and be sure to do the skewer test to make sure it comes out clean, meaning your sponge is cooked through.

Can I make dalgona coffee cake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, there's lots of whisking in this recipe, so using the balloon whisk attachment with your stand mixer could speed up the process.

Once you've added the flour to the sponge, be sure to only whisk for long enough to make it lump-free. Whisking for longer could result in a tougher sponge.

Can I make dalgona coffee cake with a food processor?

You could make the sponge in a food processor with a blade attachment as long as you only blitz briefly once the flour is added so that you don't overwork the gluten and cause the sponge to toughen.

A food processor blade will be not be able to whip the coffee cream or dalgona coffee frosting.

How can I make sure my dalgona coffee cake is perfectly cooked?

This is my preferred order when checking whether a cake is ready.

1. Look. Does it look set and dry, all the way to the middle?
2. Touch. Press a finger gently into the centre. Does it feel slightly springy? If it leaves an indentation then it’s not ready.
3. Skewer. Push a clean skewer into the centre of the cake. It should come out completely clean if your cake is ready.

Why did my dalgona coffee cake turn out dry/hard/burned/overcooked?

There are several reasons why your cake might have turned out overcooked or dry.

It may be that your oven is running hotter than the dial suggests. This is actually a really common problem and I’d recommend investing in an oven thermometer so that you can accurately see how hot your oven gets.

It’s also really important to follow the recipe quantities carefully. Too little liquid or too much flour can result in a thick batter, which could negatively affect your final cake. Too much sugar or syrup could also toughen your cake.

Finally, keep a close eye on any bake during the last half to quarter of the baking time, so that you can spot when your cake is ready.

Why did my dalgona coffee cake turn out wet/soft/undercooked?

If your bakes regularly seem to take much longer than the recommended cooking time, it may be that your oven is running colder than its dial suggests. Invest in an oven thermometer so that you can accurately see how hot your oven gets.

Alternatively, it could be that the recipe quantities were incorrect. Be sure to follow the recipe carefully because too much liquid or too little flour can result in a thin batter, which could negatively affect your final cake.

Too much oil could result in a greasy cake.

It may also be that your cake didn’t bake for long enough so make sure to set a timer.

Finally, always make sure to test your bake by looking, touching and using a skewer as described above. That way, you can always be sure that your cakes are completely cooked before removing them from the oven.

Why didn’t my dalgona coffee cake rise?

The coffee cake sponges don't rise massively, but they should rise enough to give a light, springy sponge. If your sponges seem really flat, dense or lacking in spring, here are some possible reasons.

• Raising agent has lost its potency. Typically, both self-raising flour and bicarbonate of soda remain effective for months if not years, but sometimes, they can lose their potency, especially if opened some time ago. If you find all your bakes are falling flat, invest in new ingredients and save the old ones for recipes where the rise is less crucial.
• Overmixing made the batter tough. It's really important not to over whisk once you’ve added the flour as this can stretch the gluten and make the final cake tough.
• Opening the oven too soon made the cake collapse or stop rising. Self-raising flour contains bicarbonate of soda and cream of tartar react together in your batter to create air bubbles. These air bubbles cause the cake to rise and, once fully baked, give the cake its light structure. If you open the oven before the cake is fully cooked, the temperature will rapidly drop and the bubbles will collapse.
• Banging the oven door. If you do open the oven door, take care to close it gently as a jolt to the not-yet-set batter can cause it to collapse.

Why did my dalgona coffee cake taste bitter?

This coffee has plenty of sweetness in it, but if you found it too bitter, it could depend on a few factors:

• The type of coffee you used. Some are more bitter, others are more mellow. Go with the instant coffee you prefer.
• Not enough sugar added. Make sure you follow the recipe closely.
• Too much coffee added. Again, follow the quantities given.
• Burned cake. Any cake will taste bitter if burned so be sure not to overbake your sponges.

Can I add sugar to the cream filling?

The cream filling is meant to be less sweet than the rest of the cake, to offer some balance. However, if you like, you can whisk a tsp of sugar (caster or icing/powdered sugar) into the cream filling to make it sweeter.

How can I add/change the flavours in this dalgona coffee cake?

This cake is a coffee lover’s dream, but if you wanted to experiment, you could try:

• Scattering desiccated coconut on top of the dalgona coffee frosting.
• Adding vanilla to the coffee cream filling.
• Adding cinnamon to the coffee cream filling.
• Adding a shot of Baileys Irish Cream to the coffee cream before whisking.
• Folding caramel sauce into the coffee cream filling after it's whipped.
• Spreading a thin layer of caramel on the first layer of cake before adding the cream.
• Drizzle caramel on top of the dalgona coffee frosting.

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4.8 from 4 votes

Dalgona Coffee Cake Recipe

A coffee craze in dessert form. This dalgona coffee cake has a richly-flavoured, springy, light chocolate coffee sponge, a smooth coffee cream filled and a topping made from fluffy, sweet dalgona coffee froth. It's coffee HEAVEN.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: cakes and bakes, Dessert

Cuisine: Korean

Diet: Vegetarian

Servings: 16 slices

Author: Emily Leary

Ingredients

For the coffee cake sponge

• 150 g (¾ cup + 1 tbsp) white caster sugar (superfine sugar)
• 2 medium free range eggs
• 150 ml (½ cup + 2 tbsp) vegetable oil (canola oil)
• 150 ml (½ cup + 2 tbsp) whole milk
• 2 tbsp golden syrup
• 175 g (1¼ cup) self-raising white flour (self rising flour)
• 2 tbsp cocoa powder (dutch processed)
• 1 tbsp instant coffee
• 1 tsp bicarbonate of soda (baking soda)

For the coffee cream filling

• 150 ml (⅔ cup) double cream (heavy cream)
• 1 tsp instant coffee

For the dalgona coffee frosting

• 3 tbsp instant coffee
• 3 tbsp white caster sugar (superfine sugar)
• 3 tbsp hot water

Equipment

• Weighing scales
• Measuring spoons
• 2 Large mixing bowl
• Electric whisk
• 2 Round loose-bottomed 20cm (8") nonstick cake tin
• Parchment/baking paper
• Spoon

Instructions

Make the coffee cake sponge

• Preheat oven to 180ºC (160C fan assisted / 350F).
• Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl. Whisk together
• Add the flour, cocoa, instant coffee and bicarbonate of soda. Whisk to combine until lump free.
• Share the mixture between two greased and lined 20cm loose-bottomed cake tins.
• Bake for 20-30 minutes until firm and springy on top.
• Cool in the tin for 10 minutes, then remove from the tin to cool completely.

Make the coffee cream filling

• Put the cream and coffee in a mixing bowl.
• Whisk until you have soft peaks. Set aside.

Make dalgona coffee frosting

• Put the coffee and sugar a bowl.
• Add the hot water and whisk! At first it will seem very liquid but keep going! Continue to whisk until thick, pale and creamy. You should be able to form soft peaks.

Put your dalgona coffee cake together

• Put the first cake upside down on a board.
• Pile the coffee cream filling on top and spread the cream to the edges.
• Put the second cake on top.
• Pile the dalgona coffee frosting on top and spread to the edges, using your spoon to create soft peaks.

Video

Notes

If you prefer a less caffeinated cake, you can use decaf instant coffee instead. You can also leave the coffee out of the sponge and/or cream filling, if you prefer.

Nutrition

Calories: 228kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 85mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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