Try this coffee loaf cake then check out our coffee cake recipe and our Vietnamese coffee ice cream. Want more loaf cakes to bake? Try our loaf cakes here.
Dairy and coffee go hand in hand, and in Vietnam they use condensed milk to make cà phê sữa dá (iced coffee) – the sweetened, slightly syrupy milk tempers the bitterness of the strong coffee. This cake takes inspiration from this combination and uses it to make a truly delicious loaf cake, loaded up with coffee in the cake itself, as a soak added when assembled, and in the glaze. The condensed milk element comes in the form of the buttercream, in an unusual recipe known as Russian buttercream.
How to make Russian buttercream
This is an incredibly simple buttercream with a wonderfully rich and smooth consistency. Unsalted butter is beaten until really pale and then condensed milk is slowly beaten in. As the milk is added, the texture becomes silky. The key to perfecting this is simple. Make sure you beat the butter for at least 5 minutes before adding the condensed milk – it needs to be almost white. Any problems are easy to rescue. If, once you’ve added the condensed milk, the buttercream is split, that is a sign the butter was too warm. To rescue, put the bowl with the frosting into the fridge for 10 minutes and then rewhip until light and fluffy. If the butter is too cold to start with, you may find the buttercream is too dense. To correct this, take a third of the buttercream and microwave it for 10 seconds to warm slightly. Beat this back into the main bowl of buttercream.