Serves a Crowd
Vietnamese Coffee Cake
Popular on Food52
78 Reviews
Love2Cook
November 12, 2020
I’ve made this cake twice. It is divine if you are a coffee lover.
A couple of points: first, the recipe calls for vanilla but doesn’t say where or when to add it. I ended up forgetting to put in vanilla because the recipe doesn’t specify.
Second, I think the topping is a bit thin, but if you let it cool sufficiently it will thicken slightly but still be pourable.
This cake is delicious, but maybe not festive-looking. I might try splitting the cake into two layers and making a coffee-flavoured butter cream frosting to go in between the layers.
But the cake is fabulous as it stands.
A couple of points: first, the recipe calls for vanilla but doesn’t say where or when to add it. I ended up forgetting to put in vanilla because the recipe doesn’t specify.
Second, I think the topping is a bit thin, but if you let it cool sufficiently it will thicken slightly but still be pourable.
This cake is delicious, but maybe not festive-looking. I might try splitting the cake into two layers and making a coffee-flavoured butter cream frosting to go in between the layers.
But the cake is fabulous as it stands.
hodeskd
October 14, 2019
Can you make either part of this ahead? if so, how long and how to store?
Laura B.
October 15, 2019
You can make the brigadeiro two days in advance, but the cake is best to be served the day it was made. If you have leftovers, they should last for about 3 days, at room temperature.
Frances D.
September 30, 2019
can I just use 1 type of flour? either all purpose or just cake flour? thank you!
Loripops
April 15, 2019
I have King Arthur Flour's Espresso powder. I know it works well in cakes. How much should I use?
Laura B.
April 15, 2019
Well, I never tried King Arthur's brand, but I believe you should use the same amount. Make it once and see what you think, if by any means it turns out too weak or too strong, then add more/less the next time :)
Nancy
August 23, 2018
This was so unexpected! I have requests to make this all the time now. It is very delicious and smells outrageous baking! The brigadeiro is kind of a glaze which will remain sticky and not set up hard. That threw me off at first but after I understood what it was, I love it! Thank you for the awesome recipe.
Laura B.
August 29, 2018
I'm so happy to know that you enjoyed it!! Brigadeiro really is it's own thing, once you get used to it, you can make a variety of diferente flavors and cook it to the point where it's as sticky or as loose as you want it to be :)
Jon
May 23, 2018
Such a disappointment. Cake was extremely dense and the topping never thickened after boiling for 25 minutes. More of a sauce that spilled over everywhere. After one slice it went in the trash. Such a waste. 😕
Laura B.
May 24, 2018
Oh I'm sorry to hear that! Can I help you with any part of the recipe that you might have been confused by?
Loripops
April 19, 2018
I would like to freeze this cake. Can I freeze it with the brigadeiro or should I make it before serving?
Laura B.
April 20, 2018
Hey!! I think it would be better if you freeze just the cake and then top with the brigadeiro later. Brigadeiro doesn't behave veeeery well in the freezer :)
Jazzy B.
August 29, 2017
Totally totally loved it! Especially the brigadeiro! My new favorite coffee cake recipe :D
Whitney
December 23, 2016
I made this with greek yogurt AND instant espresso, and I thought it was great. I love cardamom so much, so I might make it without the sweet syrupy topping next time. It makes a great afternoon tea cake (or breakfast, obviously). I also added the vanilla to the yogurt/coffee mixture, as I didn't see in the recipe where to add it in. 3.5 stars.
marcia L.
August 16, 2016
Just returned from a trip to Vietnam and Cambodia. Going to make this cake twice. One with cardamom and one with powdered lemongrass spice that I picked up in Vietnam. Thanks so much for sharing.
Laura B.
August 16, 2016
That sounds eeeepiccc!!! Be careful with the amount, though, as lemongrass can be a bit overpowering, so, like the cardamom, start with less and add more if needed. Let me know how it turns out, I'm curious to know!! ;)
Patriciann P.
August 16, 2016
I found the photo positively drool-worthy and couldn't wait to download the recipe. This will be my weekend treat!
Jane R.
July 23, 2016
The picture is so sloppy, it makes the cake look unappetizing. The drips on the side of the saucepan, the messily ripped wax paper, the sloppy cake. I just feel like this site wants to push out tons of content as opposed to quality content. It's off putting and disappointing.
witloof
July 24, 2016
I have to disagree with you. I took one look at the frosting dripping off the sides of the cake and immediately hit save. This is a site for home cooks and I like that the photos are not overly styled for the most part.
LouLou
July 29, 2016
I'd like to voice my disagreement as well! If you are a true foodie, then you will look at the recipe and not the photo and know what is a truly good dish!! This cake is a winner!
Jane R.
July 29, 2016
Well, since I've been a serious cook for 53 years, I would say that I have some credibility, LouLou. The picture is unprofessional, messy and sloppy. And witloof, home cooks are not sloppy cooks. There is an attention to detail that shows up on this site that dumbs down cooking. You can disagree with that too... but I think I'll just make sure this silly stuff stops showing up on my Facebook page.
Idalu
August 16, 2016
Hi Jane, you certainly have a point but I do things there are nice ways to make a point. No need to be so harsh.
petalpusher
December 30, 2016
You hit the nail on the head in your statement of being a serious cook. For 53 years. You've never had drips as part of the process? Everyone is entitled to air their opinion on this site as I will now. Lighten up Jane!
Arnel
March 15, 2021
Jane, I am a professional photographer, and the style of this photo isn't sloppy, it's intended. Food52 is one of the best recipe sites out there. When you post images of pictures that are "perfect" then what happens is, people don't connect with it, because that isn't their reality-in fact, it isn't most peoples reality. My wax paper, nor my parchment paper tears perfectly, and why the heck would I waste time trimming it to be perfect? Having perfectly trimmed wax paper, or showing that you NEVER have a pan or creamer that drips is unrealistic. It's unfortunate that you judge how something tastes by the way a piece of wax paper is torn. If your OCD bothers you so much, it's probably good choice to keep it off your FB stream.
Labadeedada
July 22, 2021
I think you hit the nail on the head with the OCD. I didn't even notice the issues. Had to go back and see what she was talking about. All I saw was the dripping glaze and. Um. YES.
stacieicats
May 7, 2016
Would you put this in the fridge to keep overnight? Brigadeiro kept separate or drizzled?
Laura B.
August 16, 2016
Hi Stacie! Yes, I believe you could, but I suggest taking it out at least 30 minutes before serving, as it will harden up a bit in the fridge ;) - sorry for the late reply, I just saw your comment!
LouLou
April 19, 2016
Quite possibly one of the best things I've ever baked. It ended up needing 50 minutes in the over to bake through. And the brigadeiro is worth the wait to make it thick - I'd say it was a good 15 minutes or so till it got thick.
Laura B.
April 19, 2016
Hey! I'm so happy you liked the recipe so much! And yes, the baking time can definitely varie depending on your oven, nothing to worry about, really. Isn't the brigadeiro delicious? It's my favourite bit about this cake haha
Regine
April 5, 2016
Let me also add that reason why my brigadeiro was more frosting-like than something that can be drizzled (like in your picture of the cake) is because I really waited, as per the instructions, for the condensed milk to "peel off from the bottom.". I might in the process have caused the brigadeiro to thicken up more than usual. But in the end, I am thinking that it is a matter of preference. If you want it "drizzle-able," don't wait long like me to take it off the stove. If you want it spreadable like a frosting, cook it longer. I wish I could insert a picture. Can't wait to eat the slice I brought to work for lunch. O)
Laura B.
April 5, 2016
Hey Regine, I'm glad you enjoyed it!!! Yes, the cardamom can be quite strong, which is why I reccomended adding less. I'm a cardamom freak so I added the whole 1/2 tsp lol But it'll still be delicious if you skip it, do not worry ;) About the brigadeiro, you made it correctly, it's supposed to be that thick, a texture that we, brazilians, appreciate in cakes, that's why I said the heavy cream was optional, it really depends on your prefered texture :D
Regine
April 4, 2016
Cake is indeed very moist and interestingly spongy. I too think that all of the brigadeiro should be poured on cake because cake itself is less sweet than cakes I have eaten; and it gives the cake its "character.". However, my brigadeiro was not as liquidy as in picture but more like a frosting that i was able to spread evenly over entire surface and sides of the cake. I only use 1 tbsp heavy cream. Also, I only used 1/4 tsp cardamon which I am glad i did because I think I would have preferred cake without it. I find that the cardamon masked the coffee taste. Overall, this is a very good cake but next time, I ll skip the cardamon. Thanks!!!
Nora
March 31, 2016
I usually have Greek yogurt on hand. Is it too thick to work well? Am psyched to try this cake.
Laura B.
March 31, 2016
Hi Nora!! I never tried using it in this, mostly because I never bake with greek yoghurt due to it's texture (which companies frequently achieve by adding starch to it), however, doesn't mean you can't try it out and see how it goes. I don't believe you'll have any major problems, but do make sure you use the unsweetened kind, otherwise the cake might be too sweet ;)
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