This cake is inspired by the delicious dalgona coffee which has been trending all over Pinterest and Instagram. It is a soft vanilla loaf cake topped with rich coffee buttercream.
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This cake is super easy and straight forward. The loaf is fluffy and the buttercream is rich and flavored with coffee. I am a huge fan of loaf cake as they don’t require a lot of work and are pretty much foolproof.
The buttercream for this cake is coffee flavoured, which is where the dalgona idea comes from. I chose to decorate mine with coffee beans. I am not very good at piping cream yet, so I just slather my buttercream on top of the cake, just like I do for my raspberry and white chocolate loaf cake.
In order to keep the right consistency for the buttercream, it is important to allow the coffee to cool down completely. If added too soon, it would melt the butter and sugar. You would end up with a very runny buttercream.
For the loaf cake, I like to use a good quality vanilla extract such as the Dr Oatker one. You can also use vanilla pods, but I just prefer the extract as it is much easier to work with. You can whisk this cake by hand, but I recommend using an electric whisk. Make sure to add the eggs one by one and beat well after each addition. This will help to achieve the fluffy texture that makes this cake so delicious.
This cake can be stored in an airtight container in the fridge for 3-4 days, but I like to let it get to room temperature before serving.
Dalgona Inspired Coffee and Vanilla Loaf
Equipment
- loaf tin
- Electric Whisk
Ingredients
Cake
- 200 g Unsalted Butter At room temperature
- 200 g Caster Sugar
- 1 tsp Vanilla Extract
- 4 Large Eggs
- 200 g Self Raising Flour
Buttercream
- 200g Icing Sugar
- 150 g Unsalted Butter At room temperature
- 1 tbsp Instant Coffee Granules
- 2 tbsp Milk
- 1 tbsp Hot Water
Instructions
Cake
- Preheat the oven to 200degrees
- Beat the butter and sugar for 1-2 minutes
- Add eggs one by one and mix well after each addition. Add the vanilla with the last egg.
- Add in the flour and mix well
- Pour into a well greased tin and bake for 50-55 minutes
Buttercream
- Mix the water and the coffee and leave it to cool down completely
- In a clean bowl beat the butter for 3-4 minutes
- Add the sugar in 3 parts and beat well
- Pour in the coffee mixture and keep beating
- Add the milk and beat until you have soft peaks
- Once the cake has cooled down decorate it with the buttercream and optional coffee beans
Oh wow, this looks incredible!! My mouth is watering just looking at this. Oddly, I love coffee but don’t typically like coffee flavoured things. But this sounds like it might be light enough got me to get away with. I totally agree with what you said about loaves being easier too. I don’t know what it is but even when I’m making them allergy friendly, they never seem to fail even if I’m struggling with a regular cake version of the same thing. Great recipe x
Sophie
Thank you. Yes, they are definitely easier! I find them so much more practical than normal cakes.