Vietnamese Coffee Cake
Recipe GLPR122b17827b4423
A tender, aromatic cake infused with ground coffee and warm cardamom spice, topped with a glossy coffee-chocolate brigadeiro frosting. The combination of plain and whole wheat flours creates a structured crumb, while yogurt keeps the cake moist and rich. This dessert captures the essence of Vietnamese coffee culture in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 cups (210 grams) all-purpose flour
3/4 cup (105 grams) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons instant coffee, finely ground into powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup (90 grams) granulated sugar
1 cup (210 grams) packed brown sugar
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/4 cups (285 grams) full-fat plain yogurt
1/2 teaspoon vanilla extract
2 large eggs
1 (14-ounce) can sweetened condensed milk (395 grams)
3 tablespoons strongly brewed coffee, cooled
1 tablespoon unsalted butter
1/4 cup (60 grams) heavy cream (optional)
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, instant coffee powder, ground cardamom, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and the yogurt to the butter mixture, beginning and ending with the flour. Fold gently until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, prepare the brigadeiro topping. In a small saucepan, combine the sweetened condensed milk, brewed coffee, and 1 tablespoon butter.
Cook over medium heat, stirring constantly, until the mixture thickens and darkens to a deep chocolate color, about 8–10 minutes. If using heavy cream, stir it in at the end for a smoother, slightly softer texture.
Remove from heat and let cool for a few minutes until it reaches a spreadable consistency.
Spread the warm brigadeiro frosting over the cooled cake, or drizzle it over the top. Slice and serve.
