Brace yourselves. This recipe for a Vietnamese Iced Coffee Cake is bodacious. If you haven't experienced an iced Vietnamese coffee -- hurry to your closest Vietnamese restaurant. It's a divine combination of strong coffee and sinfully sweet condensed milk. These polar opposite forces crash together to create a delicious delight.
It was hard to tell. Mainly because of everyone was too busy shamelessly stuffing their faces with cake to think. Our final verdict was if people don't think it's a yes - they have to admit, it's pretty darn close! This is a sweet coffee lovers paradise.
The cake itself is coffee-flavored with instant coffee powder and cold brew coffee in the batter.
The frosting is brilliant. It's a sweetened condensed milk buttercream. I always use less confectioner's sugar and gradually add the condensed milk to avoid it being overly sweet. Sweeten to your preference.
Then the master piece of the puzzle - swirls of coffee and chocolate fudge. This element is what helps tie the entire cake together. Just like an iced Vietnamese coffee, you can stir it until you get the perfect balance of coffee and condensed milk.
In this rendition, I made cupcakes for our same friend as a going-away treat since he liked it so much the first time. I divided the buttercream frosting and mixed in the coffee-chocolate fudge into one half. Then, I piped them together to create a swirl. Just be careful because too much fudge will make the buttercream thin.
This cake is now a household favorite. We're coffee fiends and this recipe is a beautiful balance of sweet and strong.
The recipe for these delicious Vietnamese Iced Coffee Cake is from Hummingbird High! It's a must-make for any coffee lover!
