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A Delicious Dalgona Coffee Cake

I love baking cakes and trying new recipes every time I get a chance to.


Dalgona Cake has a base of chocolate sponge cake which can be decorated with dalgona cream or dalgona + whipped cream. I will illustrate both the methods so that when you try the recipe you can choose according to your preference. Bitterness of it will depend upon how do you like the taste of coffee. Depending upon your taste you can make strong or mild dalgona cream or even add coffee in the base.

Cook Time

Prep timeCook timeReady inYields

40 min

30 min

1 hour 10 min

Serves six people


For the Base:

  • 1 cup refined flour
  • 3 tablespoons cocoa
  • 3 eggs, eggs must be beaten
  • 2 tablespoons milk, remember to take milk at room temperature
  • 3 tablespoons oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon lemon juice/vinegar
  • 1 teaspoon vanilla essence
  • 1/2 cup or 1 cup powdered sugar, (according to your taste)

For the Icing(only dalgona):

  • 4 tablespoons coffee
  • 12 tablespoons sugar, (according to required bitterness this can be varied)
  • 4 tablespoons warm water

For the icing(using whipped cream):

  • 6 tablespoons whipped cream
  • 3 tablespoons sugar
  • 1/4 tablespoon vanilla essence
  • 1 tablespoon coffee
  • 1 tablespoon warm water
  • 3 tablespoons sugar

For decoration:

  • 500 gm dark chocolate, chopped


  1. Sift the dry ingredients (baking powder, baking soda,flour) together. Remember to sift it two times at least as it adds aeration in the flour.
  2. In a bowl, break the eggs and do not separate the egg white and yolk. Add lemon juice/vinegar and vanilla extract into the eggs. Now beat the eggs together(not whisk) and while beating, gradually add sugar in three parts. Beat the eggs until pale white and when dropped from a height form a continuous ribbon like foam.
  3. Now, incorporate the sifted dry ingredients into the egg foam. First divide the dry matter into 3 equal parts and gradually add one part of it. Mix by cut and fold method using a silicon spatula. Once there are no lumps of this part gradually keep adding the second and third portion and keep mixing. Avoid over mixing the batter as it reduces the aeration in the batter.
  4. Now, in a separate mug or container add oil and milk. Add a very small amount of batter into this mixture and mix them together. This is done to incorporate the oil an milk well so that they do not settle down in the batter.
  5. Grease a 7-inch round cake tin with oil/ butter and then either use a parchment paper or dust the tin using small amount of refined flour. Remove the extra flour by reverting and tapping the tin. Meanwhile, pre-heat the oven for 10 minutes at 180 degree Celsius.
  6. Add the batter into the cake tin and tap the container for two-three times and then put the batter into the oven. Bake for 30 mins at 180 degree Celsius.
  7. For Dalgona icing: Take coffee and warm water in a container and add sugar into this. Whisk until light and fluffy.
  8. For whipped cream icing: Take whipped cream, sugar and vanilla extract in a container and whisk it thoroughly until it becomes fluffy. Then add 3 tablespoons of dalgona cream (use ingredients of whipped cream icing) into this and mix well.
  9. Once your base is ready take it out of the oven and using a bread cutter or cake cutter cut the cake into two equal halves. Using pastry brush or a spoon, soak the cake just a little bit with a sugar syrup or just water. Remember the lower base must not be soaked too much as it will make the cake tender.
  10. After soaking them use a pallet knife(icing knife) to put the icing(dalgona/ whipped cream icing) on one half of the cake. Spread it nicely and evenly. Now, place the other half on top of it and again cover the top and side of the cake with icing. On the top layer add more icing so that we can create the texture as in my picture. Using pallet knife tab it on the icing and then raise it upwards. Repeat the process, to get your desired texture.
  11. Sprinkle the chopped dark chocolate on sides and enjoy the delicious cake.
Dalgona cream

Dalgona cream


© 2020 Megha Ginnare


Megha Ginnare (author) from BHOPAL on August 31, 2020:

@Shraddha Thank you so much. I hope results are good

Shraddha on August 31, 2020:

Thank you for sharing the recepie...

I will definitely try this recipe in my kitchen..

Megha Ginnare (author) from BHOPAL on August 31, 2020:

@Liza Thank you so much for such a great compliment.

Hope the results are up to mark too.

Scroll to Continue

Again thank you so much

Liza from USA on August 31, 2020:

Hi Megha, I have made Dalgona Coffee but, I have never thought of making the cake. I think it's a brilliant idea. The cake you made looks delicious. Thank you for sharing the recipe.

Megha Ginnare (author) from BHOPAL on August 30, 2020:

Thank you so much sir

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on August 30, 2020:

This a wonderful recipe to try now that Dalgona coffee is trending. Thank you for sharing.

Megha Ginnare (author) from BHOPAL on August 28, 2020:

Savio and kiran Thank you so much

Kiran kharadi on August 28, 2020:

Very nice recipe megha and very easy too

Savio Varghese on August 28, 2020:

Perfect recipe for this cake.... explained properly

Megha Ginnare (author) from BHOPAL on August 28, 2020:

Gunjan and Manpreet Thank you so much. Hope you guys try it and get good results.

Gunjan Patel on August 28, 2020:

Great recipe

Megha Ginnare (author) from BHOPAL on August 28, 2020:

Naveen Nair Thank you so much. Hope you try the recipe and results are good.

Naveen Nair on August 28, 2020:

Thank you for the recipe......nicely explained ..

Megha Ginnare (author) from BHOPAL on August 28, 2020:

Suhani Singh and Dev Thank you so much.

Suhani singh on August 28, 2020:


Dev on August 28, 2020:


Megha Ginnare (author) from BHOPAL on August 28, 2020:

Thank you so much. Please do try and tell me the results.

Nabanita Kundu on August 28, 2020:


Megha Ginnare (author) from BHOPAL on August 27, 2020:

Mamta Ahirvar Thank you so much

MAMTA AHIRWAR on August 27, 2020:

Really it's awesome & easy recipe...thank you for this recipe....


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