Dalgona Coffee Cake
The most delicious coffee cake, made with the widely popular Dalgona whipped coffee.
Servings: 12 Servings
Calories: 486kcal
Ingredients
- 2 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Soda
- 1 cup Granulated Sugar
- ¼ cup Butter softened
- 1 cup Milk
- 3 Eggs
- ⅓ cup Vanilla Yogurt
- ⅓ cup Extra Virgin Olive Oil
- 2 teaspoons Pure Vanilla Extract
Dalgona Coffee
- 2 tablespoons Instant Coffee
- 2 tablespoons Granulated Sugar
- 2 tablespoons Hot Water boiling
Brown Sugar, Chocolate, Cinnamon Filling
- ½ cup Light Brown Sugar
- 1 tablespoon Cocoa Powder
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
Cream Cheese Buttercream Frosting
- ½ recipe Cream Cheese Buttercream Frosting
Instructions
Dalgona Coffee
- In a small bowl add the instant coffee, sugar, and boiling hot water. Using a hand mixer, slowly increase the speed until the mixer is on high. Mix until light and fluffy, about 5-7 minutes. Set aside.
Brown Sugar, Chocolate, Cinnamon Filling
- In a small bowl combine the brown sugar, cocoa powder, cinnamon, and nutmeg. Stir together until fully combined. Set aside.
Preparing the Cake
- Preheat the oven to 350°F and generously grease a non-stick bundt pan.
- In a small bowl sift together the flour, baking powder, salt, cinnamon, and baking soda. Stir to combine and set aside.
- In a large bowl combine the sugar and butter. Blend with a hand mixer or mix vigorously with a whisk until smooth and silky.
- Add in the milk, eggs, vanilla yogurt, extra virgin olive oil, and vanilla extract. Whisk to combine all of the ingredients well.
- Add in dry ingredients and stir until smooth. Set aside.
- Fold the dalgona coffee mixture into the cake batter, until fully incorporated.
- Pour half of the batter into the prepared bundt pan, spreading evenly around the entire pan.
- Sprinkle all of the prepared filling mixture into the bundt pan, spreading it evenly around the pan.
- Pour the remaining cake batter on top and spread around so it is even and fully conceals the filling mixture.
- Bake for 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool 10-15 minutes in the bundt pan. Place a coolinf rack on top of the bundt pan, hold onto the cooling rack and bundt pan tightly and flip it over to release the cake onto the cooling rack. Let cool completely.
Cream Cheese Buttercream Frosting
- Prepare half of this cream cheese buttercream frosting recipe.
- After the cake has cooled, use a spatula to spread on the prepared cream cheese buttercream frosting.
- Transfer the cake to the refrigerator and refrigerate for at least 4 hours before serving.
Notes
Store cake in an airtight container in the refrigerator for up to 4-5 days.
Nutrition
Serving: 1serving | Calories: 486kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 337mg | Potassium: 142mg | Fiber: 1g | Sugar: 30g | Vitamin A: 216IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg
