Dalgona Coffee Cake

I am sure you have heard about the newest coffee trend that is taking the internet by storm by now, but if you don't know what I am talking about, I am talking about Dalgona Coffee! Dalgona coffee is a whipped coffee drink that is stirred into cold milk and it is ridiculously tasty. I have made this coffee a ton in the past few months, then one day the thought of combining it with cake crossed my mind. Done, sold, where do I sign? That’s when Dalgona Coffee Cake was born.

This cake has a perfectly luscious and rich crumb and paired with the cream cheese buttercream is just a match made coffee/cake heaven. It is even complete with a ribbon of brown sugar, chocolate, and cinnamon that runs through the center…! 

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How to Make Dalgona Coffee Cake

First things first, preheat the oven to 350°F and generously grease a non-stick bundt pan. To do this just use some softened butter and liberally spread it around with a pastry brush, making sure to get all the parts of the inside of the bundt pan.

To make the cake

First, in a small bowl combine all the dry ingredients. So, sift together the flour, baking powder, salt, cinnamon, and baking soda. Stir to combine and set aside.

Next, in a large bowl combine the sugar and butter. Blend with a hand mixer or mix vigorously with a whisk until the mixture is smooth and silky. This takes a little bit of elbow grease if you are using a whisk, but it comes together relatively easily. 

After the eggs and butter are mixed together, add in the milk, eggs, vanilla yogurt, extra virgin olive oil, and vanilla extract. Use a hand whisk to combine all of the ingredients well, the mixture will be too thin to use a hand mixer and it would just spray the ingredients all over your kitchen. 

Now, add in the pre-sifted dry ingredients, use a sturdy wooden spoon or spatula and stir until smooth.

Prepare the Dalgona Coffee Mixture and the Brown Sugar Chocolate Cinnamon Filling. 

The Dalgona Coffee

In a small bowl add the instant coffee, sugar, and boiling hot water. 

Using a hand mixer, start on low and slowly increase the speed until the mixer is at high speed . Mix on high until the coffee is light and fluffy, about 5-7 minutes. It will turn from a dark brown color to a light beige when it is done. 

If you have never made Dalgona Coffee before, you can read more about how to make it Dalgona Coffee, here! 

Brown Sugar Chocolate Cinnamon Filling 

In a small bowl combine the brown sugar, cocoa powder, cinnamon, and nutmeg. Use a fork and stir together until fully combined and set aside. 

The photo above shows the chocolatey brown sugar ribbon running through the center of the cake. The filling mixture is added to the cake dry, but the moisture within the batter transforms it into a delicious filling during the baking time.

Back to the cake 

Use a flat spatula and fold the dalgona coffee mixture into the cake batter. Fold until the dalgona coffee is fully combined in the cake batter.

Now, pour only half of the batter into the prepared bundt pan and use a spatula or the back of a spoon to spread it evenly around the entire pan. 

Next, sprinkle all of the prepared filling mixture into the bundt pan, spreading it evenly around the pan. It will look like there is too much, but I promise you it is just right and the moisture that is in the batter will turn it into a chocolatey cinnamon ribbon that runs beautifully through the center of your cake. 

Pour the remaining cake batter on top and spread around so it is even and fully conceals the filling mixture. 

Bake for the cake for 45 minutes, or until a toothpick inserted comes out clean. 

After it is done baking, let the cake cool 10-15 minutes in the bundt pan. 

To flip the cake out of the bundt pan, place a cooling rack on top of the bundt pan and while holding onto the cooling rack and bundt pan tightly and flip it over to release the cake onto the cooling rack. Remove the bundt pan and let the cake cool completely before frosting. 

Cream Cheese Buttercream Frosting 

To make the frosting you can use a stand mixer fitted with the whisk attachment or a hand mixer with a medium sized mixing bowl. 

To make the cream cheese buttercream, add the cream cheese and butter into the mixing bowl and beat on high speed for 2 minutes.

Stop the mixer and add in the confectioners sugar, vanilla extract, and salt. 

Starting slowly, gradually increase the speed of the mixer up to high and let it mix on high speed. 

The frosting will take a few minutes to come together, in fact it might look quite dry for the first few minutes of mixing and you might be tempted to add some more liquid. Don’t add any extra liquid, I promise it will come together after a few minutes.

Once the frosting has come together mix on high speed for 2-3 minutes until the cream cheese buttercream is white and fluffy. 

After the cake has fully cooled, use a spatula to spread on the prepared cream cheese buttercream frosting. 

Transfer the cake to a serving plate and refrigerate for at least 4 hours before serving. 

Storage 

This Dalgona Coffee Cake is best stored in an airtight container in the refrigerator and enjoyed within 4-5 days.

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