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Dalgona Coffee Cream Filling

Yesterday I was tidying up my pantry and I found a box cake about to expire. I’m not a fan of box cakes, but a while back I bought a couple gluten free ones to have on hand, and never got around to making them. I decided this King Arthur Chocolate cake mix was a the perfect vehicle to experiment with a Dalgona Coffee Cream filling.

I whipped up some heavy whipping cream, and some Dalgona Coffee and folded them together and piped it in my hollowed out bundt cake. An easy cheat that was pretty, simple, and so tasty with a nice coffee punch. Even my non gluten free kids enjoyed the cake, which was very dark but light in texture. So if you are looking for an easy boxed gluten free cake I would recommend it.


Dalgona Coffee Cream Filling

Dalgona Coffee Cream Filling for gluten free chocolate cake

Prep Time10 mins

Course: Dessert

Keyword: Bundt Cake, coffee cream filling, coffee filling for cake, Dalgona Coffee Cake Filling, Dalgona Coffee Cream filled bundt cake, Dalgona Coffee Cream Filling, Dalgona Coffee Dessert, Gluten Free, Gluten Free Chocolate Cake with Coffee Filling

Ingredients

Dalgona Coffee

  1. 4 Tbsp instant coffee

  2. 4 Tbsp sugar

  3. 4 Tbsp 4 boiled or very hot water

Dalgona Coffee Cream Filling

  1. 1 batch of Dalgona coffee whip (recipe above)

  2. 1 cup heavy whipping cream

  3. 3 tbsp powdered sugar

  4. 1/4 tsp vanilla

Instructions

Dalgona Coffee


Mix all ingredients together until thick and whipped up and firm. About 3-5 minutes. Cool completely.

Whipped Cream


Whip the heavy cream in a large bowl or stand mixer until it begins to thicken and peaks form. Add 2 TBSP powdered sugar, and beat again until cream is thick and still smooth with stiff peaks, but do not over beat.

Putting it together


Fold the Dalgona mixture into the cream until well blended, but do not deflate the creams.

Filling a cake


Place mixture into a pastry bag or plastic bag. With a melon baller, turn bundt upside down with the pretty side down. Begin to remove as much of the center of the cake as you can. You may have to make an incision on the underside of the cake to get in from both sides to create the canal.


Pipe the filling into the canal. Turn back over onto the pretty side.


Sprinkle with the remaining powdered sugar. I use a small sieve so it is not clumpy. Serve and eat within a couple of hours, or coffee will begin to separate from the cream. If you plan to serve this much later you should consider making a stabilized whipped cream. As a note, you could also pipe this into cupcakes-I'm sure it would be just as yummy!

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