A dessert straight out of a coffee lover’s dream – this Dalgona coffee milk cake is soft, fluffy, creamy, delicious, and PACKED with coffee flavor, with a super simple and quick cake sponge made with one three ingredients, and a delicious three milk mixture made with whipping cream, condensed milk, and evaporated milk mixed with a rich & thick Dalgona coffee paste. If you’re looking for a quick and easy recipe that will impress everyone, this is it!
Dalgona Coffee Milk Cake | Coffee Tres Leches Recipe
Equipment
- 6" cake pan
- Silicone spatula
- Hand whisk
- Electric or stand mixer
Ingredients
Dalgona Three-Milk Mixture
- 120 gs granulated sugar
- 18 gs coffee powder
- 45 ml full-fat milk
- 100 ml liquid whipping cream
- 175 gs condensed milk
- 65 ml evaporated milk
Cake Sponge
- 4 eggs separated
- 75 gs sugar separated in half
- 80 gs all-purpose flour
Dalgona Coffee Whipped Cream
- 120 ml whipped cream
- Dalgona mixture
Instructions
Dalgona Three-Milk Mixture
- Make the Dalgona coffee mixture: In a bowl, add the coffee powder, sugar, and milk and whip on high speed using an electric mixer until the mixture becomes light and fluffy, about 5 minutes.
- In a bowl, warm the liquid whipping cream, then add HALF of the Dalgona coffee mixture into it. Whisk the mixture until the coffee is completely dissolved in the cream.
- Then, add the condensed milk, and evaporated milk into the whipping cream mixture and whisk until combined and set it aside.
Cake Sponge
- Preheat the oven to 180 degree Celsius. Prepare your cake pan – grease with softened butter in all corners and dust with flour to avoid the cake from sticking to the pan while baking.
- Separate the egg yolks and whites into two bowls, then add half of the sugar (35 g), in the egg yolk and the remaining half (35 g) in the egg whites.
- Whisk the egg yolk and sugar mixture on high speed until it becomes pale, fluffy, and creamy. Then, whisk the egg white and sugar mixture on high speed until it reaches stiff peaks*.
- In a separate bowl, measure the flour and keep it aside.
- Now, you will fold the egg white mixture and the flour into the egg yolk mixture in 2 parts, alternating after each addition. Follow this order – add half of the egg white mix into the egg yolks and fold it with a silicone spatula gently until it’s well combined, then add half of the flour and fold it in until there are no streaks of flour visible, then add the remaining half of the egg white and fold it in, followed by the remaining half of the flour. Make sure you are taking your time and folding the ingredients in gently. You want to maintain the airy-ness of the egg whites so that your cake is light and fluffy and not dense. The egg white is the only raising agent in this cake, so make sure you don’t knock the air off at this point.
- Transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center and the top is golden-brown.
- Once the cake is baked, take it out of the cake pan, poke holes in it using a fork and pour the prepared milk mixture on the cake while it’s still hot so that the milk can get properly absorbed into the cake. Keep adding the milk until the cake stops absorbing it, and let it chill in the fridge for at least 2 hours or overnight. Make sure to retain some milk mixture for serving.
- Make the Dalgona Coffee Whipped Cream: Whip the whipping cream to medium peaks, then add the remaining HALF of the Dalgona coffee mixture and whip to stiff peaks.
- Cut the cake in half horizontally to create 2 layers, then pipe a layer of the Dalgona whipped cream and top it with some of the milk mixture. Place the second cake layer on top and repeat the process. Serve the cake cold with the reserved milk mixture.
Notes
And that’s how you turn a cup of iced coffee into a delicious dessert. I do have a warning for you, though. Once you start eating this cake, it’s hard to stop.
It’s not too sweet, not too heavy. It’s light, it’s airy. It’s cold and refreshing. Basically, once you start….it’s bad news. But let me just say – it’s totally worth it.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram.
Until next time!
