Vietnamese coffee cake Recipe

If you’re craving a sweet treat that blends bold coffee flavor with a moist, fluffy texture, you’ll love this Vietnamese coffee cake recipe. It’s inspired by the traditional iced coffee (made with strong drip coffee and sweetened condensed milk), but baked into a cozy dessert you can enjoy any time. Whether you serve it for brunch or as an after-dinner indulgence, this cake is a crowd-pleaser for anyone who adores coffee dessert recipes.

The key point? You’ll get that unmistakable deep coffee kick without the bitterness. Plus, the condensed milk in the batter adds a subtle caramel-like sweetness. Ready to whip it up? Let’s brew something special.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons instant espresso powder (or finely ground Vietnamese coffee)
• ¾ cup sweetened condensed milk
• ½ cup unsalted butter, softened
• 2 eggs, room temperature
• ½ cup whole milk (or any milk you prefer)
• 1 teaspoon vanilla extract

Directions

1. Preheat and prep
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix dry ingredients
   In a medium bowl, whisk together the flour, sugar, baking powder, salt, and espresso powder. Set aside.

3. Cream butter and eggs
   In a separate large bowl, beat the softened butter until smooth, then add the eggs one at a time. Stir in the sweetened condensed milk until everything looks well combined.

4. Combine wet and dry
   Gradually add the dry mixture to the wet blend, pouring in the milk a little at a time. Continue mixing gently until the batter becomes smooth. Stir in the vanilla extract.

5. Bake to perfection
   Pour the batter into your prepared pan. Bake for about 40 to 45 minutes, or until a toothpick inserted into the cake’s center comes out clean. Every oven’s a bit different, so keep an eye on the cake in the last few minutes.

6. Cool and serve
   Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice it up, and enjoy a piece while it’s still slightly warm.

Tips & Variations

• Adjust the sweetness
  If you prefer a more subtle sweetness, use only half the sweetened condensed milk and replace the other half with regular milk.
• Add a swirl
  Drizzle in a tablespoon of softened Nutella or chocolate syrup for a fun flavor twist. Lightly swirl it into the batter with a knife.
• Frosting options
  Top with a simple sweetened condensed milk glaze or a coffee buttercream.
• Swap your brew
  Don’t have espresso powder on hand? Brew strong Vietnamese coffee and use it in place of milk (just watch for slightly longer baking time due to extra moisture).

Nutrition Facts

Below is an approximate nutritional breakdown per slice, assuming you cut the cake into 10 slices:

These figures can vary based on the brands of ingredients you use, so treat them as a rough guide.

Final thoughts

Baking this cake is as comforting as sitting down to your favorite cup of coffee. The creamy sweetness pairs beautifully with the smooth, rich taste of espresso, making it perfect for a midday treat or a casual get-together. If you’re a fan of coffee dessert recipes, you’ll appreciate how each slice delivers that classic Vietnamese coffee flavor in the form of a moist, flavorful cake.

Why not give it a try this weekend? You might just discover your new go-to coffee dessert.

Frequently asked questions (FAQs)

1. Can I use regular drip coffee instead of espresso powder?
   Absolutely. Just replace the milk with about ½ cup of extra-strong brewed coffee. Be mindful that the batter might be a bit thinner, and you may need to bake it slightly longer.

2. How do I store leftovers?
   Keep the cake tightly wrapped or in an airtight container at room temperature for up to three days. If you prefer it chilled, you can store it in the fridge, but let it come to room temperature before serving for the best flavor.

3. Can I make it dairy-free?
   Yes. Swap the milk and butter with plant-based alternatives. Use coconut condensed milk if you can find it, or skip the sweetened condensed milk and sweeten with your favorite non-dairy creamer plus a little sugar. Test the texture as you go, since it may bake differently.

Vietnamese coffee cake Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

10

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

230

kcal

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3 tablespoons instant espresso powder (or finely ground Vietnamese coffee)

• 3/4 cup sweetened condensed milk

• 1/2 cup unsalted butter, softened

• 2 eggs, room temperature

• 1/2 cup whole milk (or any milk you prefer)

• 1 teaspoon vanilla extract

Directions

• Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
• Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and espresso powder. Set aside.
• Cream butter and eggs: In a separate large bowl, beat the softened butter until smooth, then add the eggs one at a time. Stir in the sweetened condensed milk until everything looks well combined.
• Combine wet and dry: Gradually add the dry mixture to the wet blend, pouring in the milk a little at a time. Continue mixing gently until the batter becomes smooth. Stir in the vanilla extract.
• Bake to perfection: Pour the batter into your prepared pan. Bake for about 40 to 45 minutes, or until a toothpick inserted into the cake’s center comes out clean. Every oven’s a bit different, so keep an eye on the cake in the last few minutes.
• Cool and serve: Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice it up, and enjoy a piece while it’s still slightly warm.

Notes

• Adjust the sweetness
  If you prefer a more subtle sweetness, use only half the sweetened condensed milk and replace the other half with regular milk.
• Add a swirl
  Drizzle in a tablespoon of softened Nutella or chocolate syrup for a fun flavor twist. Lightly swirl it into the batter with a knife.
• Frosting options
  Top with a simple sweetened condensed milk glaze or a coffee buttercream.
• Swap your brew
  Don’t have espresso powder on hand? Brew strong Vietnamese coffee and use it in place of milk (just watch for slightly longer baking time due to extra moisture).