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Dalgona Coffee Cake

Coffee sponge cake filled and frosted with Dalgona Coffee Cream

Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Author Samira Gupta

Ingredients

My Cup measures 240 ml

For The Sponge Cake

  • 1 Cup less 2 Tbsp Cornflour
  • 2 Tbsp Cornflour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • A Pinch of Salt Chopped (optional)
  • 1/4 Cup Walnuts
  • 1/4 Cup Oil
  • 1/2 Cup Jaggery Powder
  • 2 tsp Warm Water
  • 1 tbsp Instant Coffee Powder
  • 3/4 Cup Plus 1 tbsp Milk
  • 1 tsp Vinegar Sifted

Dalgona Coffee Cream

  • 3 Tbsp Instant Coffee Powder
  • 5 Tbsp Warm Water
  • 9 Tbsp Jaggery Powder, Sifted

For Filling

  • 3 Tbsp Warm Water
  • 1 Tbsp Raw Cane Sugar Or Jaggery Powder
  • 1/4 tsp Instant Coffee Powder
  • 1/4 Cup Walnuts

Instructions

For Sponge Cake

  1. Grease a 6'' round cake pan and keep it in the freezer. This avoids cracking of the cake while baking as sides of the cake, being cold, are not heated up soon.
  2. Sift wheat flour, cornflour, baking soda and salt at least 7 to 8 times. This ensures aeration and makes the resulting cake light.
  3. Mix in walnuts so that they are coated with flour. This is done to ensure that walnuts do not sink at the bottom of the cake and are distributed evenly. Keep it aside.
  4. In a mixer jar, take jaggery powder, coffee powder, warm water and oil. Blend it for a minute or so till everything dissolves fully. If doing it manually then take sifted jaggery otherwise even tiny lumps of jaggery will spoil the texture of your cake.
  5. In a big bowl, put jaggery-coffee mix and add milk to it. Add 3/4 cup milk only. Add the rest 1 tbsp of milk later if the batter is too thick.
  6. Mix in sifted flour in 2 or 3 batches using cut and fold method. Ensure that the batter is smooth and is of ribbon consistency.
  7. Keep it aside for 10 minutes.
  8. Start preheating microwave convection at 170 degrees.
  9. After 10 minutes, add vinegar to the cake batter, mix it with light hands and pour it into the greased cake pan.
  10. Tap the cake pan to release air bubbles, if any.
  11. Bake it for 35 to 40 minutes or till a skewer inserted comes out clean.
  12. Take out the cake pan and wait for 10 minutes or so.
  13. Invert the cake and let it cool completely on a wire rack.
  14. Once completely cool, keep it in an airtight container in the refrigerator overnight or at least for 2 hours. This avoids crumbs while cutting the cake for frosting.

Dalgona Coffee Cream

  1. Take sifted jaggery powder, coffee powder and warm water in a big bowl and start whipping using an electric blender. No need to use chilled bowl and chilled blades as in whipping heavy cream.
  2. You can whip it manually too but it will be time-consuming, so be prepared.
  3. As you whip, the mix will change colour from dark brown to light brown to mustard. Also, the mix will increase in volume, get light and fluffy too.
  4. You will even see soft peaks as in whipped cream.

For The Filling

  1. Mix warm water, powdered cane sugar and coffee powder

Assembly

  1. Take out the cake from the refrigerator. Remove a thin crust from the top. This not only makes the cake even but also keeps the cake soft.
  2. Divide the cake horizontally into 2 or 3 parts. Do so either with a knife or with a thread. For using thread, make a little cut on one side of the cake, insert the thread into it and pull the thread towards you.
  3. Take the cake board. Put a little Dalgona coffee cream on it and keep the bottom layer of the cake. This is done so that the cake sticks on the board and does not move from its place.
  4. Soak the different parts of the cake with coffee syrup.
  5. Apply whipped Dalgona coffee cream on the bottom layer of the cake. Keep the cream layer thin only as it is nothing but coffee only.
  6. Sprinkle some walnuts, though optional.
  7. Place the second layer of the cake and repeat the process of laying coffee cream and walnuts.
  8. Keep the top layer.
  9. Cover the cake with Dalgona coffee cream.
  10. You may use a piping bag for creating some design if you wish to.
  11. Decorate with walnuts.
  12. Serve with love, birthday candles optional.

Recipe Notes

  1. Cornflour reduces the protein content of flour and thus helps in making the cake spongy and light. 
  2. Sifting it multiple times is highly recommended to have a light cake.
  3. Use of walnuts is totally optional. You may increase the quantity of walnuts or avoid it completely.
  4. Use any instant coffee powder. I used Bru instant coffee.
  5. Quantity of milk may vary a little as different flours absorb liquid differently.