Coffee-Soaked Sponge Cake Recipe – Easy Chocolate Cherry Delight

Last Updated on 4 months by Neha Deshmukh

Coffee-Soaked Sponge Cake Recipe – Easy Chocolate Cherry Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit comforting, and totally delicious. This Coffee-Soaked Sponge Cake is exactly that. I first made this for a family get-together, and it was an instant hit – everyone raved about the soft, coffee-infused sponge and the light, airy frosting. It’s surprisingly easy to make, and the results are seriously impressive. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any sponge cake. The magic lies in the coffee soak! It transforms a simple cake into a moist, flavorful treat. Plus, the combination of chocolate shavings and cherries on top? Chef’s kiss. It’s a delightful balance of flavors and textures that’s perfect for any occasion – or just a cozy night in. And honestly, who doesn’t love a good coffee-flavored dessert?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 egg whites
• 0.25 cup granulated sugar (approx. 50g)
• 2 egg yolks
• 0.5 cup all-purpose flour (approx. 60g)
• 0.5 teaspoon vanilla extract (2.5ml)
• 0.75 teaspoon baking powder (approx. 3.75g)
• 0.5 cup sweetened condensed milk (approx. 120ml)
• 0.25 cup heavy cream (approx. 60ml)
• 0.25 cup evaporated milk (approx. 60ml)
• 2 tablespoon instant coffee granules (approx. 14g)
• 1 cup heavy whipping cream (approx. 240ml)
• 1.5 tablespoon confectioners’ sugar (approx. 18g)
• 0.5 teaspoon vanilla extract (2.5ml)
• 1 oz dark chocolate shaved (approx. 28g)
• Cherries, for garnish

Ingredient Notes

Let’s talk ingredients! A few things will really make this cake shine:

• Instant Coffee: Don’t skip the instant coffee! It dissolves beautifully and gives a fantastic coffee flavor to the soak. I’ve tried using brewed coffee before, and it just doesn’t give the same punch.
• Heavy Whipping Cream: Using heavy whipping cream is key for that light and fluffy frosting. It whips up beautifully and holds its shape perfectly.
• Coffee Culture in India: Coffee-flavored desserts are incredibly popular in India, especially in the South. From coffee biscuits to coffee halwa, we love our coffee! This cake fits right in with that tradition.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 350°F (175°C). Grease a 1.2-quart loaf pan – you don’t want the cake sticking!
2. In a bowl, sift together the flour and baking powder. This ensures everything is nicely combined and light.
3. In another bowl, beat the egg yolks with 2 tablespoons of sugar until they become pale and creamy. Then, stir in the vanilla extract.
4. Now, for the egg whites! Beat them until they form soft peaks. Gradually add the remaining sugar and continue beating until stiff peaks form. This is where a little patience pays off.
5. Gently fold the dry ingredients and egg whites into the yolk mixture, alternating between the two. Be careful not to overmix – we want to keep that airy texture.
6. Pour the batter into the prepared loaf pan and bake for 28 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. While the cake is cooling, let’s make the coffee soak! In a bowl, mix together the sweetened condensed milk, evaporated milk, heavy cream, and instant coffee granules. Stir until the coffee is dissolved.
9. Once the cake is completely cool, prick it all over with a fork. This helps the coffee soak penetrate evenly. Slowly pour the coffee mixture over the cake, allowing it to absorb.
10. Refrigerate the cake for at least 2-24 hours to let the flavors meld. Trust me, this is the hardest part – waiting!
11. When you’re ready to serve, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Frost the cake with the whipped cream.
12. Finally, garnish with chocolate shavings and cherries. And… enjoy!

Expert Tips

• Don’t open the oven door while the cake is baking! It can cause it to collapse.
• Make sure your egg whites are at room temperature for the best volume.
• For a more intense coffee flavor, you can add a teaspoon of coffee extract to the soak.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she makes this cake using egg replacers and plant-based creams and milks. It turns out beautifully!
• Gluten-Free Adaptation: If you’re gluten-free, you can use a gluten-free flour blend. Just make sure it’s a blend designed for baking.
• Spice Level: N/A – This cake is all about the sweet, coffee flavor!
• Festival Adaptations: This cake is perfect for Christmas or New Year celebrations. You could add a sprinkle of cinnamon or nutmeg to the batter for a festive touch.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of hot coffee or tea. It’s also lovely served with a scoop of vanilla ice cream.

Storage Instructions

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. The frosting might soften slightly, but it will still taste amazing!

FAQs

1. Can I make this cake ahead of time?

Absolutely! You can bake the cake and soak it a day or two in advance. Just add the frosting right before serving.

2. What type of coffee works best for the soaking liquid?

Instant coffee is the way to go! It dissolves easily and provides a consistent flavor.

3. How can I prevent the cake from becoming too soggy?

Don’t over-saturate the cake with the coffee soak. Pour it on slowly and let it absorb gradually.

4. Can I use a different type of alcohol in the soaking liquid for an adult version?

You could add a tablespoon or two of coffee liqueur or rum to the soak for an adult twist.

5. What is the best way to store leftover cake with frosting?

Store it in an airtight container in the refrigerator. The frosting might soften a bit, but it will still be delicious!