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Get the Recipe: Vietnamese Coffee Swirled Sweetened Condensed Milk Bundt Cake

Prep: 10 minutes
Cook: 25 minutes
Bake Time: 1 hour 5 minutes
Total: 1 hour 40 minutes
Servings: 1 (10-inch) bundt cake
Author: Michelle Lopez
Vietnamese Coffee Swirled Sweetened Condensed Milk Bundt Cake starts with a single sweetened condensed milk batter that’s divided to create a bold espresso swirl. Using one base batter ensures even baking and a tender, consistent crumb. The cake’s clean, distinct marbling comes from a careful layering technique rather than traditional swirling.
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Ingredients

For The Vietnamese Coffee Swirled Sweetened Condensed Milk Bundt Cake

  • 3 ¼ cups (14.65 ounces or 415 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 ¼ cups (15.75 ounces or 447 grams) granulated sugar
  • 1 ¼ cups (10 ounces or 283 grams) unsalted butter, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 6 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (.70 ounces or 20 grams) espresso powder
  • 1 Tablespoon (.5 ounces or 14 grams) brewed coffee or espresso

For The Coffee Glaze

  • 1 ½ cups (6 ounces or 170 grams) confectioners' sugar, sifted
  • 1 ½ Tablespoons (.75 ounces or 21 grams) brewed coffee or espresso

Equipment

  • a 10-inch bundt pan
  • nonstick baking spray

Instructions
 

  • First, make the bundt cake. Position a rack in the center of the oven and preheat the oven to 350°F. Line a half sheet pan with parchment paper.
  • Mix the dry ingredients for the cake. In a medium bowl, whisk together the flour, baking powder, and salt.
  • Cream the sugar and butter, then add the condensed milk, eggs, vanilla, and dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. 
    Reduce the mixer to low and add the condensed milk all at once, mixing until just combined. Add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition. Add the vanilla.
    With the mixer still on low, add the dry ingredients a heaping spoonful at a time. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. 
  • Make the coffee batter. Pour around 2 ¼ cups (17.65 ounces or 500 grams) of the batter into a medium bowl. Mix in the espresso powder and coffee for the batter until just combined.
  • Prep and fill the bundt pan. Generously spray a 12-cup capacity bundt pan with nonstick baking spray.
    Pour about ⅓ (around 16.7 ounces or 474 grams) of the condensed milk batter into the prepared pan, using a spatula to scrape it into a thin layer.
    Pour about ½ (around 9.4 ounces or 267 grams) of the coffee batter on top of the condensed milk batter, using another spatula to scrape the coffee batter into a thin layer on top of the condensed milk batter, going all the way up to the edge of the pan. Be careful not to mix the two layers!
    Repeat the process, pouring another ⅓ of the condensed milk batter of the coffee batter, then top with the remaining ½ of coffee batter. Finish with the final ⅓ of condensed milk batter.
  • Bake the bundt cake. Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached. Cool on a wire rack for 10 minutes.
  • Cool the bundt cake. After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan. Cool completely before frosting.
  • Make the coffee glaze. Once the cake is cool, make the coffee glaze. In a medium bowl, whisk together the confectioners’ sugar and coffee for the glaze until smooth.
    Pour the glaze over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess glaze drip off and transfer to a wire rack to dry for 1 to 2 hours.
  • Serve and store. Serve at room temperature. The assembled Vietnamese coffee bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.
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