You know that you are growing older when you are incorporating coffee into everything in your life, including cakes! Well, at least for me! If you love coffee, you will definitely love this Coffee Hot Milk Cake!
I like to serve this cake in mini square portions that are bite sized to make for a quick snack. In addition, I like to serve them with jam or powdered sugar for tea or a wholesome breakfast. It is up to you how you want to serve it! ( For the difference in forms, please go all the way to the text right before the recipe )
By the way, this Coffee Hot Milk cake is yet another recipe in my Hot Milk Cake series! You can check out the original Hot Milk Cake recipe here, and one with a Southeast Asian twist, my Pandan Hot Milk Cake! I am proud and honoured to say that they are both well received!
So how is this one different from the original?
You might see that there’s only two differences, the addition of less milk along with instant coffee granules, and that might actually sound simple but it is not!
There was a lot of experimentation done behind the desirable amount of coffee granules added. You will however have to take note that this is according to my preference. You can definitely adjust the amount of coffee granules and sugar added to your preference. Express your desired level of coffee-ness with this cake!
In addition, please do take note that if you want to reduce the amount of sugar in the recipe, you might want to reduce the amount of coffee granules added in order to balance the bitterness of the coffee.
If you are using coffee granules from the sachets such as 2 in 1 or 3 in 1 packages, it will also be recommended for you to add about 1.2 to 1.5 times the amount of coffee in grams because these packages are mixed with sugars and creamers, and as such, there is actually less coffee granules within. There’s no need to specially go out of your way to buy a whole bottle of instant coffee granules if you are just using a little of it!
For the texture, this cake is nicely spongy and slightly bouncy. It springs back slightly when you touch the top or compress it!
I also like how the top and bottom layers are nicely browned!
Of course, if you have any allergies or slight intolerance to milk products, this cake is definitely not for you!
Do not ever serve someone who is lactose intolerant this cake as there is a high proportion of milk!
Do note that you can use skimmed milk in the recipe as well instead of full cream milk, but the flavour will be less indulgent!
Without further ado, let’s go to the recipe that we have all been waiting for!
BUT WAIT. This is important. This recipe comes in two forms depending on how you bake it, and so here are the two forms.
If you are someone who like more spongy and airy cake, which is the left, go for the ORIGINAL recipe. If you are someone who like something denser, which is on the right, reduce the baking powder by 1 gram or 1/4 teaspoon!
Okay now, to the recipe!
Coffee Hot Milk Cake
by Javier Tan October-7-2017
You know you are growing up when there’s coffee everything in your life! Well, now there’s this Coffee cake! This makes me realize growing up could actually be a good thing, hehe!
- 1 Cup or 120g All Purpose Flour
- 3/4 Cup or 150g Caster Sugar
- 1 Tablespoon or 11g Instant Coffee Granules* Read Note 1
- 1/4 Teaspoon or 1.4g Table Salt
- 1 and 1/2 Teaspoon or 6.25g Baking Powder* Read Note 2
- 2 Large Eggs, each weighing 55g, Room Temperature
- 1/3 Cup or 75g Unsalted Butter
- 1/2 Cup or 120ml or 120g Full Cream Milk
- 1 Teaspoon or 5ml Vanilla Extract
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- In a large mixing bowl, beat together the two eggs until slightly frothy or bubbly.
- Add in the sugar, salt and vanilla extract and stir until all sugar has dissolved.
- In a separate mixing bowl, mix together the flour and baking powder and stir well. Set this aside. This will be added right before the hot mixture later is added.
- In a saucepan, heat butter, milk and coffee granules on medium low heat until all coffee granules have dissolved and all butter has melted. Stir constantly to speed up the process.
- Add the flour and baking powder mixture to the egg sugar mixture.
- Immediately pour in the hot coffee mixture in two halves, beating or stirring constantly to dissipate the heat with each addition. Touch the sides of your mixing bowl for a good gauge.
- Pour the mixture into your baking tray.
- Hit itagainst a counter or floor to dislodge excessive air bubbles.
- Bake for 32-34 minutes or until a toothpick inserted into the middle comes out clean.
- Rest for 30 minutes on the wire rack before serving. If you like it as dense as mine, cool it upside down. Leave it as it is if you like a more airy and tall cake.
- Prep time: 8 mins
- Cook time: 32 mins
- Total time: 40 mins
- Yield: 25 1.6 Inches Square
- If using coffee from 2 in 1 or 3 in 1 sachets, use about 13-15g of coffee powder instead.
- For form 1 ( spongy and airy ) follow the original recipe. For Form 2, reduce baking powder by 1/4 teaspoon or 1g. For their difference, refer to the picture and text before this recipe card.
- You can store at room temperature for up to 5 days. If stored in the refrigerator, it will be slightly hardened. Final product will be slightly sticky.
- If you would like to be updated for more recipes which I am sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here, I welcome and appreciate it very very much!
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- For any questions, feel free to contact me on any of my social media platforms!
– Bakeomaniac, Javier Tan!