Dalgona Coffee Cake Recipe (with Video)

1. Preheat oven to 350F and prepare 2 9” pans with parchment and butter.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. Add in the eggs, oil and buttermilk and whisk until just combined.
4. Lastly, mix the instant coffee with hot water and pour into the batter. Mix until combined.
5. Pour 1/3 of the batter into another bowl. Sift in the cocoa powder and fold.
6. Pour original batter into the two pans equally, then spoon on the batter with cocoa powder. Use a toothpick to lightly swirl and create a marbled effect. You can weigh the pans to ensure even distribution of batter.
7. Bake for 25-28 min until a toothpick comes out with moist crumbs. Let the cakes cool.
8. Whisk the coffee, sugar and water in a bowl at medium high speed until they form a really light colored, thick mixture and sugar is fully dissolved (dalgona).
9. In a separate bowl, whisk butter and 1.5 cups icing sugar until light and airy. Add the dalgona and continue to whisk until a smooth buttercream is formed. Taste and adjust as needed.
10. Once cakes have cooled, trim off the domes tops and divide into two layers each. Assemble on a cake stand by layering the cakes with the buttercream. Cover with buttercream on the top and edges.
11. Refrigerate for 1 hour, then serve and enjoy!