Coffee cake with dalgona coffee cream

Coffee cake with dalgona coffee cream

This is made possible by BBC Foods!


  • 175g/6oz unsalted butter, softened, plus extra for greasing
  • 175g/6oz soft light brown sugar
  • 3 free-range eggs
  • 175g/6oz self-raising flour
  • 1 tsp baking powder
  • 2 tsp instant coffee, dissolved in 1 tbsp hot water

For the dalgona coffee cream

  • 2 tbsp instant coffee
  • 5 tbsp caster sugar
  • 5 tbsp boiling water
  • cocoa powder, for dusting


Before starting this dish, make sure to preheat the oven to 190C/180C Fan/Gas 5.

  1. Grease the base and sides of a 20cm round loose-bottomed cake tin and line with baking paper.
  2. Put the butter and sugar in a bowl with the eggs, flour, and baking powder.

  3. Add the coffee mixture, then whisk for 3 minutes, until you have a smooth batter.

  4. Pour into the tin and level the top. Bake for 35 minutes.

  5. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack.

  6. Just before you want to serve the cake, make the dalgona coffee cream.

  7. Put the coffee, sugar, and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk.

  8. Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder.

Banner and Image Credit: BBC

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