Ingredients for Vienna Cafe Cake
- 2 cups all-purpose flour
- Unsweetened Cocoa
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups heavy cream, well chilled
- Instant Coffee Powder
- Sliced Almonds
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How to Make Vienna Cafe Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared pans.
- Place pans on oven racks, staggering them to ensure even baking.
- Bake for 20-25 minutes, rotating pans halfway through, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes cool, prepare the frosting: In a well-chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and instant coffee, beating until stiff peaks form.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of the coffee-cream frosting. Top with the second cake layer and frost again. Repeat with the third layer.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with sliced almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
120g
Fat
62g
Carbs
16g
