Dalgona Coffee Cake

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Dalgona Coffee Cake

Course Dessert
Servings 14


**Coffee Cake Ingredients:**

  • 2 1/2 cups all-purpose flour 325g
  • 1 1/4 cups sugar 275g
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2/3 teaspoon salt
  • 2 eggs
  • 2/3 cup vegetable oil 120g
  • 3/4 cup buttermilk 180g (or 3/4 cup milk + 1.5 teaspoons vinegar)
  • 2 teaspoons instant coffee
  • 1/4 cup boiling water 60g
  • 2 tablespoons cocoa powder

**Dalgona Buttercream:**

  • 1 to 1.5 tablespoons instant coffee adjust to taste
  • 1 cup icing sugar 125g
  • 1.5 tablespoons hot water
  • 1 cup butter 227g, room temperature
  • 1.5 cups icing sugar 250g


  • Preheat your oven to 350°F and prepare two 9” pans with parchment paper and butter.
  • In a big bowl, mix together flour, sugar, baking powder, baking soda, and salt.
  • Add in the eggs, oil, and buttermilk. Mix until just combined.
  • Mix instant coffee with hot water and add to the batter. Mix until combined.
  • Take 1/3 of the batter into another bowl, sift in the cocoa powder, and fold it in.
  • Pour the original batter into the two pans equally, then spoon on the cocoa batter. Swirl with a toothpick for a marbled effect.
  • Bake for 25-28 minutes until a toothpick comes out with moist crumbs. Let the cakes cool.
  • In a separate bowl, whisk together coffee, sugar, and water until it forms a light-colored, thick mixture (Dalgona).
  • In another bowl, whisk butter and 1.5 cups icing sugar until light and airy. Add the Dalgona mixture and whisk until smooth. Adjust to taste.
  • Once the cakes have cooled, trim off the tops, divide into two layers each, and assemble on a cake stand with buttercream between layers. Cover the top and edges with buttercream.
  • Refrigerate for 1 hour, then serve and enjoy your delicious coffee cake!

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