Are you a fan of Vietnamese coffee? Have you ever tried it with condensed milk? If not, you're in for a treat. Vietnamese coffee with condensed milk is a national favourite - strong, sweet and incredibly comforting. If you want to experience this unique flavour combination, Vietnamese Coffee Cake is a great way to start. I'd recommend using authentic Vietnamese coffee for the best results. If you're based in the UK, one of the most popular brands is available on Amazon and it's exactly what I use for this recipe.
Today, I'm sharing my recipe for Vietnamese Coffee Cake, inspired by the beloved cà phê sữa, or simply "nâu", which means "brown" in Vietnamese. That's the colour it turns once mixed with thick, creamy condensed milk. In Vietnam, especially in the sweltering summer months, iced Vietnamese coffee (cà phê sữa đá) is everywhere - from tiny roadside stalls to stylish cafes. This cake is my way of bringing that same flavour and nostalgia into a beautiful, bake-worthy treat.
This particular Vietnamese Coffee Cake is more than just a dessert for me; it's a tribute. This year marks the 50th anniversary of Reunification Day, one of the most significant milestones in Vietnamese history. It commemorates the moment when the North and South were brought together again after years of separation. What better way to honour such a meaningful day than with a cake that celebrates one of the country's most cherished flavours?
Now, let's talk about the cake itself. The sponge is soft, moist and beautifully fluffy - full of the deep aroma and flavour of Vietnamese coffee. It's paired with a rich, smooth condensed milk buttercream, making each bite taste just like sipping on a glass of cà phê sữa. If you're a coffee lover, especially one with a soft spot for Vietnamese coffee, this is one cake you absolutely need to try.
Here's what you'll need for the sponge:
Start with making your strong Vietnamese coffee - this takes time if you're using the traditional filter method, so it's best to begin with it. I aim for around 40ml of strong coffee, using 3 tablespoons of ground coffee and about 50ml of boiling water in the filter. Let it drip patiently into your cup. You can follow the steps here to make Vietnamese coffee.
Preheat your oven to 150°C with fan (or 170°C without fan).
In a bowl, whisk together your cake flour, baking powder, baking soda and 1 tablespoon of finely sieved Vietnamese coffee.
In your stand mixer, beat the butter and light brown sugar together on medium-high speed for about 5-6 minutes until light and fluffy. Scrape the bowl halfway through.
Turn the mixer to low. Add the eggs one at a time, alternating with the flour mixture. Don't overmix; 20 seconds each time is enough. After the final egg and flour additions, pour in your brewed Vietnamese coffee and mix briefly until combined. Use a spatula to give the batter a final gentle mix, making sure everything's well incorporated.
Divide the batter between two 8-inch tins lined with baking paper and lightly sprayed with oil. Bake for 25-30 minutes, checking at 25. Use a skewer to test, if it comes out clean, your cakes are done.
After letting the cakes cool in the tins for 10 minutes, carefully wrap each layer in cling film and pop them into the freezer for about an hour. I love this method. It speeds up the cooling process, locks in moisture and makes decorating much easier. And honestly, I am always too excited to wait!
To mimic the creamy sweetness of cà phê sữa, I use condensed milk buttercream, also known as Russian buttercream. It's ridiculously simple: just unsalted butter and condensed milk. Beat the butter on medium-high speed for 7-8 minutes until it's pale and fluffy, then slowly add the condensed milk in thirds, mixing on low each time for about 20 seconds. I like to stir in a bit of sieved ground coffee at the end for an extra coffee kick.
Decorating is where your personality shines. I'm all for letting your creativity run wild - don't hold back! For this special Reunification Day version, I decorated the top with a map of Vietnam made out of coffee beans. I went for a semi-naked finish. The final result? A stunning cake that tasted even better than it looks.
This Vietnamese Coffee Cake is everything I wanted it to be: light, fluffy, moist, full of bold coffee aroma, and topped with rich, creamy buttercream. Every bite takes me back to the cafes and street corners of Vietnam. If you're a fan of Vietnamese coffee, this cake is a must-bake!
Are you tempted to give it a go?
Also, don't forget to try my other cake recipes here.
This Vietnamese Coffee Cake is a celebration of flavour and culture, inspired by the beloved cà phê sữa, Vietnamese coffee with condensed milk. Made with strong, traditionally brewed Vietnamese coffee and layered with rich, velvety condensed milk buttercream, this cake captures the bold aroma and sweet, creamy taste of Vietnam’s most iconic drink. Light, fluffy, and deeply aromatic, it’s the perfect treat for coffee lovers and a meaningful bake to mark special occasions like Reunification Day.
