Home > Vietnamese Ice Coffee Cake

Vietnamese Ice Coffee Cake

by Nick Makrides
Vietnamese Ice Coffee Cake

This cake takes direct inspiration from the glorious Vietnamese beverage of the same name! Sweet, milky, and strong in caffeine, this cake has everything you love about Vietnamese Ice Coffee, plus some chocolate ganache or good measure. This is a moist coffee cake, with silky chocolate ganache. It’s topped with coffee and chocolate flavored sweetened condensed milk frosting that is so smooth and delicious.

Nicks favorite thing…

lice coming out of Vietnamese Ice Coffee Cake

I love how the hit of coffee in this cake. It’s so yum! This cake is moist, and the chocolate ganache in the center pairs perfectly with this cake. Plus it’s coffee right? So cake for breakfast makes sense!

What does it taste like?

Slice of Vietnamese Ice Coffee Cake

Coffee! The sponge is vanilla and coffee flavored. It’s filled with a silky smooth chocolate ganache which is made with dark chocolate so not too sweet. The cake is covered in a sweetened condensed milk frosting that is flavored with coffee and chocolate. The chocolate frosting is really easy to make using my chocolate sauce recipe!

What are the ingredients I need?

Ingredients image for Vietnamese Ice Coffee Cake

All-purpose flour – also known as plain flour.

Baking powder – this will help the cake rise.

Salt – I used fine salt.

Unsalted butter – make sure it’s softened.

Brown sugar – dark or light is fine.

Vanilla bean paste – always use good quality vanilla extract. It makes all the difference. 

Eggs – I used large eggs. You’ll use whole eggs for the cake and egg whites for the frosting. Make sure you don’t get any egg yolks in the egg whites.

Greek yoghurt – this helps make the cake moist.

Coffee shot – if you don’t have a coffee machine you can easily make your own coffee shot using 2 tsp instant coffee with 2 tbsp of boiling water.

Milk – I used cows milk.

Dark chocolate – I use dark cooking chocolate. Nestle cooking buttons.

Heavy cream – This is the type of cream you use for whipping.

Instant coffee powder – Same as what you make your coffee with in the morning.

Granulated Sugar – or caster sugar.

Sweetened condensed milk – this can be found in the long-life milk section of your supermarket isle.

Coffee beans – these are optional, but they look great on top.

Let’s go through each step.

Cake

Instructional Image for Vietnamese Ice Coffee Cake 01

  1. Add the flour, baking powder and salt to a large mixing bowl. Mix to combine. Set aside.
  2. Next, add the butter, brown sugar and vanilla bean paste to a large mixing bowl and beat using a stand mixer or hand mixer until pale and creamy, about 3 minutes.

Instructional Image for Vietnamese Ice Coffee Cake 02

  1. Add the eggs one at a time, mixing each time and scraping down the bowl before each addition.
  2. Once fully mixed in, add the sour cream and coffee shot and mix.

Instructional Image for Vietnamese Ice Coffee Cake 03

  1. Then, add half the dry ingredients and wet ingredients. Mix on low speed until well combined.
  2. Add the remaining dry and wet and mix until well combined.

Instructional Image for Vietnamese Ice Coffee Cake 04

  1. Split the mixture between 2 cake tins. Bake for 45 minutes.
  2. Trim the tops off the cakes using a cake leveler or a serrated knife.

Chocolate Ganache

Instructional Image for Vietnamese Ice Coffee Cake 05

  1. Add the chocolate, cream and instant coffee powder to a large heat proof bowl and microwave for 20 seconds at a time,
  2. Stirring each time until smooth. Set aside to set completely at room temperature.

Sweetened Condensed Milk Frosting

Instructional Image for Vietnamese Ice Coffee Cake 06

  1. Fill a large pot one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat. Place a large heatproof bowl on top of the pot of boiling water, making sure the bottom of the bowl doesn’t touch the water.
  2. Add the egg whites and sugar to the bowl. Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C / 160°F.

Instructional Image for Vietnamese Ice Coffee Cake 07

  1. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
  2. Take off the heat and add the salt and vanilla extract. Use an electric hand mixer or stand mixer fitted with a whisk attachment.

Instructional Image for Vietnamese Ice Coffee Cake 08

  1. Whip for 4–5 minutes until thick and glossy.
  2. Gradually add the softened butter, 1 tbsp at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.

Instructional Image for Vietnamese Ice Coffee Cake 09

  1. Once you have added all the butter, add the sweetened condensed milk and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla) and is nice and fluffy.
  2. Split the frosting into three bowls. Add a coffee shot one bowl and mix until well combined.

Instructional Image for Vietnamese Ice Coffee Cake 10

  1. Add the chocolate sauce to another bowl and repeat. Leave the third bowl as white frosting.

Let’s decorate!

Instructional Image for Vietnamese Ice Coffee Cake 11

  1. Add a little bit of chocolate ganache to a serving plate or cake board and spread using a spatula.
  2. Next, Add the first layer of cake and gently press down to stick to the plate or board.

Instructional Image for Vietnamese Ice Coffee Cake 12

  1. Add 1/2 of the ganache on top of the first layer and spread around using a spatula.
  2. Then add the next layer of cake.

Instructional Image for Vietnamese Ice Coffee Cake 13

  1. Then cover the cake in the remaining ganache. Spread around as evenly as you can. Place in the fridge to chill for 20 minutes.
  2. Use 3/4 of the vanilla frosting to cover the cake. Spread around as smoothly as you can. A bench scraper may help with this. Especially with getting sharp edges.

Instructional Image for Vietnamese Ice Coffee Cake 14

  1. The next part is about having fun with layering! Use a spatula to spread the coffee frosting on the top and bottom sides of the cake.
  2. Then go over that with the chocolate frosting.

Instructional Image for Vietnamese Ice Coffee Cake 15

  1. Finish by spreading swirls of chocolate sauce on top.
  2. Fit the end of a piping bag with a 6B piping top and add the remaining 1/4 white frosting. Pipe swirls on top of the cake.

Instructional Image for Vietnamese Ice Coffee Cake 16

  1. Sprinkle with coffee beans.

My Top Tips!

  • Layering the cake is all about having fun and patience. Use a spatula or the back of a teaspoon to create your masterpiece!
  • Make sure you let the ganache set at room temperature so that it retains its spreadable consistency. Otherwise, it will be too stiff to spread around. If it does get too stiff, microwave for 10 seconds and mix using a spatula until it’s spreadable.
  • Using a bench scraper to get nice smooth cake edges when spreading the frosting.

Other Recipes You Might Like!

Close up of Vietnamese Ice Coffee Cake

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Vietnamese Ice Coffee Cake

Vietnamese Ice Coffee Cake

Vietnamese Ice Coffee Cake

Serves 30

4.5 from 4 votes
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 2 hrs
Course: Desert
Cuisine: American

Ingredients

Cake

  • 3 3/4 cups all-purpose flour
  • 4 1/2 tsp baking powder
  • 3/4 tsp fine salt
  • 3/4 cup unsalted butter
  • 1 3/4 cups brown sugar
  • 1 1/2 tsp vanilla bean paste
  • 3 large eggs
  • 3 tbsp greek yogurt or sour cream
  • 1 coffee shot (40ml)
  • 2 1/4 cups milk

Chocolate Ganache

  • 2 3/4 cups dark chocolate
  • 1 cup heavy cream
  • 1 tsp instant coffee powder

Sweetened Condensed Milk Frosting

  • 6 large egg whites
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 cups unsalted butter, softened
  • 1/2 cup sweetened condensed milk
  • 1 coffee shot (40ml)
  • 3/4 cup chocolate sauce
  • 20 coffee beans


Instructions

Cake

  • Preheat a fan-forced oven to 140°C / 275°For a conventional oven to 160°C / 320°F. Spray two 20 cm (8 inch) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  • Add the flour, baking powder and salt to a large mixing bowl. Mix to combine. Set aside.
  • Add the butter, brown sugar and vanilla bean paste to a large mixing bowl and beat using a stand mixer or hand mixer until pale and creamy, about 3 minutes.
  • Add the eggs one at a time, mixing each time and scraping down the bowl before each addition. Once fully mixed in, add the sour cream and coffee shot, half the dry ingredients and wet ingredients. Mix on low speed until well combined. Then add the remaining dry and wet and mix until well combined.
  • Split the mixture between 2 cake tins. Bake for 45 minutes. Once baked, allow to cool for 5 minutes, before transferring to a cooling rack to cool completely. I like to wrap mine in plastic wrap once they reach room temperature and then chill in the fridge overnight.
  • Trim the tops off the cakes using a cake leveler or a serrated knife.

Chocolate Ganache

  • Add the chocolate, cream and instant coffee powder to a large heat proof bowl and microwave for 20 seconds at a time, stirring each time until smooth. Set aside to set completely at room temperature.

Sweetened Condensed Milk Frosting

  • Fill a large pot one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat. Place a large heatproof bowl on top of the pot of boiling water, making sure the bottom of the bowl doesn’t touch the water.
  • Add the egg whites and sugar to the bowl.Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C / 160°F.
  • The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
  • Take off the heat and add the salt and vanilla extract. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip for 4–5 minutes until thick and glossy.
  • Gradually add the softened butter, 1tablespoon at a time, while the mixer is on high speed. At first, your egg whites will deflate and look like the butter is causing them to split, but don’t panic! It will come back together. It takes a couple of minutes for the butter and meringue to become best friends.
  • Once you have added all the butter, add the vanilla extract and sweetened condensed milk and mix first on low speed to combine, then on high speed for 5 minutes. You’ll know it’s done when the frosting has come together, has turned pale in color (if you’re making vanilla)and is nice and fluffy. If you find your frosting is too aerated, then mix at the lowest speed for about 10 minutes and it will become perfectly smooth again. Alternatively, you can microwave it for 5-10 seconds and use a spatula to gently mix together.
  • Split the frosting into three bowls. Add a coffee shot one bowl and mix until well combined. Add the chocolate sauce to another bowl and repeat. Leave the third bowl as white frosting.

Let's Decorate!

  • Add a little bit of chocolate ganache to a serving plate or cake board and spread using a spatula. Add the first layer of cake and gently press down to stick to the plate or board.
  • Add 1/2 of the ganache on top of the first layer and spread around using a spatula. Add the next layer of cake and then cover the cake in the remaining ganache. Spread around as evenly as you can.Place in the fridge to chill for 20 minutes.
  • Use 3/4 of the vanilla frosting to cover the cake. Spread around as smoothly as you can. A bench scraper may help with this. Especially with getting sharp edges.
  • The next part is about having fun with layering! Use a spatula to spread the coffee frosting on the top and bottom sides of the cake. Then go over that with the chocolate frosting. Finish by spreading swirls of chocolate sauce on top.
  • Fit the end of a piping bag with a 6B piping top and add the remaining 1/4 white frosting. Pipe swirls on top of the cake. Sprinkle with coffee beans.

Notes

Storage
Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 470kcal
Carbonhydrates: 48g
Protein: 6g
Fat: 29g
Saturated Fat: 18g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 76mg
Sodium: 269mg
Potassium : 244mg
Fiber: 2g
Sugar : 30g
Vitamin A: 710IU
Vitamin C: 1mg
Calcium: 114mg
Iron: 3mg
Nutrition Disclosure

You may also like

Leave a Comment

Recipe Rating