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Nadiya Hussain’s Coffee Cake with Dalgona Coffee Cream

One for coffee enthusiasts, Nadiya's coffee cake promises a rich, coffee-infused sponge and a coffee-spiked cream frosting.

From the book


If anyone says you can’t have cake for breakfast, you can tell them I sent you! My kids will back me up: anyone can have cake for breakfast, especially if it’s coffee cake! This is a sweet and intense cake and there is no hiding from the coffee flavour. It’s topped with a dalgona cream – yes, you guessed right – more coffee!

This is a very simple cake. It should be almost as quick as making a coffee, with just a tiny bit of extra work.

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For the cake:
175g unsalted butter, softened, plus extra for greasing
175g soft brown sugar
3 medium eggs
175g self-raising flour
1 tsp baking powder
2 tsp instant coffee
1 tbsp hot water
For the dalgona coffee cream:
2 tbsp coffee
5 tbsp caster sugar
5 tbsp boiling water
cocoa powder, for sprinkling

Essential kit

You will need: a 20cm loose-bottom round cake tin.


Start by preheating the oven to 200°c/fan 180°c/gas mark 6. Grease and line the base and sides of a 20cm loose-bottomed round cake tin.

Put the butter and sugar in a bowl with the eggs, flour, and baking powder. Combine the coffee and hot water and mix well. Add to the cake mixture.

Now, whisk everything till you have a smooth, shiny cake batter. This should take 2-3 minutes. Pour the mixture into the tin and level off the top.

Bake for 35-40 minutes, till a skewer inserted comes out clean. Take out and leave to cool in the tin for 10 minutes. Remove from the tin and completely cool on a cooling rack.

Make the dalgona cream by combining the coffee, sugar and boiling water and whisking for a few minutes till light and fluffy. Pour or swirl on top of the cooled cake. Sprinkle over a little cocoa and you are ready for your morning brew, in cake form!

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From the book: Nadiya’s Everyday Baking

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