Go Back
+ servings
serving a slice of dalgona coffee chocolate cake

Dalgona Coffee Chocolate Cake

Adding silky, whipped Dalgona coffee to a fudgy chocolate cake is even better and more delicious than the coffee drink itself!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: All Recipes, Dessert
Cuisine: American
Servings: 14 slices
Calories: 373kcal


Chocolate Cake

  • 1 cup unsweetened cocoa powder
  • 1 cup brewed coffee, hot
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

Dalgona Coffee Filling and Frosting

  • ¼ cup instant coffee granules
  • ½ cup granulated sugar
  • ¼ cup boiling water
  • ½ cup mascarpone cheese stirred until smooth
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar


Prepare Chocolate Cake:

  • Preheat the oven to 350°F. Butter two 8-inch round cake pans. Sprinkle about ½  tablespoon of flour in each pan, tapping the sides of the pan while tilting it slowly in a circle to spread the flour evenly over the butter. Tip the pans over the sink, one at a time, to tap out any excess flour. Set aside
  • In a medium bowl, whisk together the cocoa powder, brewed coffee, sour cream, and vanilla to make a shiny fudge. Set aside.
  • In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes.
  • Add the granulated and brown sugars and continue beating until fluffy, then beat in the eggs one at a time, mixing well between each addition.
  • In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl with a spatula several times as you go.
  • Divide the batter evenly between the prepared cake pans and bake for 25 - 28 minutes. A toothpick inserted into the center of the cakes should come out clean when they are done. If there’s batter on the toothpick, continue baking for a few minutes more until it comes out clean.
  • Let the cakes cool in their pans for 10 minutes before turning them out on a wire rack to cool completely before frosting.

Prepare Dalgona Coffee Frosting:

  • In the bowl of a stand mixer, add the instant coffee, sugar and boiling water. Whisk by hand for 30-60 seconds until the mixture begins to thicken a little and get frothy and has increased in volume.
  • Switch to whisking with the stand mixer using the whisk attachment. Whisk on medium to high speed for a few minutes until stiff peaks form and the coffee is a light brown color.
  • Scrape gently into a clean bowl and set aside. Wipe out the mixing bowl and add to it the mascarpone, heavy cream and powdered sugar.
  • Whisk, starting on low speed and gradually increase speed, until mixture is light and fluffy, about 1-2 minutes.
  • With the mixer off, scrape the whipped Dalgona coffee into the whipped mascarpone and whisk on medium speed for 30-60 seconds to combine evenly.

Fill and Frost the Cake:

  • Be sure the cakes have cooled completely before filling and frosting.
  • Level both cakes by trimming the domed top off with a serrated knife or with a cake leveler
  • Frost one layer with about ½ the Dalgona coffee frosting.
  • Top with the second cake layer and frost the top with the remaining coffee frosting.
  • Garnish with chocolate shavings and serve.


Calories: 373kcal | Carbohydrates: 42.3g | Protein: 5.4g | Fat: 22.2g | Saturated Fat: 13.4g | Cholesterol: 95.6mg | Sodium: 311.6mg | Fiber: 2.2g | Sugar: 27.2g
Did you make this recipe?Tag @kickassbaker on Instagram so I can see!