Whipped Coffee Cake
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Whipped Coffee Cake
 A bundt cake with whipped coffee folded into the batter. A chocolate and cinnamon filling runs through the middle. Dalgona Coffee In a small bowl, add the instant coffee, sugar, and boiling hot water: 2 tablespoons Instant Coffee Dalgona Coffee: 2 tablespoons Granulated Sugar 2 tablespoons Hot Water boiling With a hand mixer, slowly increase to high speed. Mix until light and fluffy, about 5-7 minutes. Set aside. Brown Sugar, Chocolate, Cinnamon Filling In a small bowl, combine: ½ cup Light Brown Sugar 1 tablespoon Cocoa Powder 2 teaspoons Cinnamon ½ teaspoon Nutmeg Stir until fully combined. Set aside. Preparing the Cake Preheat the oven to 350°F and generously grease a non-stick bundt pan. In a small bowl, sift together: 2 ½ cups All Purpose Flour 1 teaspoon Baking Powder 1 teaspoon Kosher Salt 1 teaspoon Cinnamon ½ teaspoon Baking Soda Stir to combine and set aside. In a large bowl, combine: 1 cup Granulated Sugar ¼ cup Butter softened Blend with a hand mixer or whisk vigorously until smooth and silky. Add in: 1 cup Milk 3 Eggs ⅓ cup Vanilla Yogurt ⅓ cup Extra Virgin Olive Oil 2 teaspoons Pure Vanilla Extract Whisk to combine well. Add the dry ingredients and stir until smooth. Set aside. Fold into the cake batter until fully incorporated: the dalgona coffee mixture Pour into the prepared bundt pan, spreading evenly: half the batter Sprinkle evenly around the pan: the prepared filling Pour on top: the remaining batter Spread evenly so it fully conceals the filling. Bake for 45 minutes, or until a toothpick inserted comes out clean. Cool 10-15 minutes in the pan. Place a cooling rack (the card says coolinf rack) on top. Hold the rack and pan tightly and flip to release the cake. Let cool completely. Cream Cheese Buttercream Frosting Prepare half of this cream cheese buttercream frosting recipe: ½ recipe Cream Cheese Buttercream Frosting After the cake has cooled, spread on the cream cheese buttercream with a spatula. Refrigerate at least 4 hours before serving. |
Quick Coffee Cake or Kuchen crumb: quick baking-powder coffee cake Joy of Cooking includes “Quick Coffee Cake or Kuchen”. Irma S. Rombauer and Marion Rombauer Becker wrote it (classic 1975 Rombauer–Becker text, Plume 1997 printing, ISBN 0452279151). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Joy's quick coffee cake is a plain baking-powder cake to eat with coffee. The online recipe folds whipped dalgona coffee into a yogurt and olive oil batter. It swirls in a filling of brown sugar, cocoa and cinnamon. It bakes the cake in a bundt pan. That makes it truly taste of coffee and chocolate. |
Trace receipt
- Dish
- Whipped Coffee Cake
- Match
- Reasonably similar, but will taste different
- Ancestor
- Quick Coffee Cake or Kuchen
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Joy's quick coffee cake is a plain baking-powder cake to eat with coffee. The online recipe folds whipped dalgona coffee into a yogurt and olive oil batter. It swirls in a filling of brown sugar, cocoa and cinnamon. It bakes the cake in a bundt pan. That makes it truly taste of coffee and chocolate.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Whipped It Up · Dalgona Coffee Cake
Justine Snacks · Whipped Coffee Cake
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web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.