Nescafé Cake

I’m no coffee drinker. But if I must have caffeine, I’ll have it in the form of a cake. 

Cake Ingredients: 

3 cups all purpose flour
6 teaspoons baking powder (Be sure that the amount of powder you use is level with your spoon. Use your finger to level it. You don’t want a mountain of baking powder in each teaspoon.)
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
1 1/4 cups milk
2 teaspoons vanilla extract

Nescafé Mix:

3/4 cup sugar
5 tablespoons Nescafé
2 cups water

Almond Topping:
1 cup raw almonds
3/4 cup sugar

Whipping Cream Frosting: 

1 1/2 pints heavy whipping cream

Other supplies: 

Wooden Skewers
Ziploc Bags

Step 1: Preheat oven to 325°F.

Step 2: In your mixer, combine 1 1/2 cups sugar, eggs, and vegetable oil and mix on medium-high for about 5 minutes. Then add milk and vanilla extract and continue to mix on medium-high for an additional 5 minutes.

Step 3: Combine flour and baking powder in separate bowl. Add these dry ingredients to wet ingredients and mix until there are no lumps.

Step 4: Grease two 8″ or two 9″ pans and then pour batter. What is important is that you have two equal size pans with equal amount of batter in each. The smaller the pan, the thicker/taller your cake will be.

*Note: I use two pans because I like to stack this cake. However, you can try using a large pan and stick to a 1-layer cake. It’ll save you time! 

Step 5: Bake for 25-30 minutes or until the cakes’ edges and tops are golden brown. You can test to see if your cake is ready by sticking a toothpick or skewer into the center. If it comes out clean, it’s baked all the way through.

Step 6: Remove the pans from the oven and let them cool. Once the cakes are completely cooled down, remove them from their pans and place them into two separate glass plates.

Step 7: Poke holes into your cake using your skewers. Toothpicks will not cut it here. The more holes you poke, the more Nescafé flavor you’re going to have in this cake.

Step 8:  When cakes have completely cooled down, begin working on your Nescafé mix. Bring 2 cups of water to a boil and add 3/4 cup sugar and 5 tablespoons Nescafé. Stir until the sugar has dissolved.

Step 8: Using a ladle, carefully pour hot Nescafé over your cake. It is important that you do this while the liquid is hot. Your cake will quickly soak it up. You may think that the Nescafé is a lot of liquid and that it’s going to be too much and drown your cake…but trust me…it won’t…so use it all.

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Step 9: Place your cakes into your refrigerator for at least one hour and let them cool completely. The longer you let it cool, the better.

Step 10: Pour 1 cup of raw almonds into a Ziploc bag and lay it down on a flat, sturdy surface. Using a heavy utensil or even a rock (weird, I know), break up the almonds. I like using a Ziploc bag because it keeps things clean and almonds don’t go flying everywhere.

Step 11: Pour almonds and 3/4 cup of sugar into a pan and place on medium-high heat. Constantly stir the sugar and almonds until the sugar begins to melt and caramelize. When it’s completely melted and has turned into a color of golden brown/amber, remove from heat and pour caramelized almonds onto a sheet of foil. Let it cool completely.


Step 12: When your almonds have cooled…throw them into a plastic bag again. And once again, grab your heavy utensil or rock and break the almonds up into smaller pieces.

Step 13: Pour heavy whipping cream into your mixer and mix on medium-high until the cream has transformed from a liquid into to a fluffy whipped cream.

Step 14: Take cakes out of the refrigerator and using a good knife (I just use my bread knife), shave off the top domed part of one of the cakes. This will be your bottom layer cake. Plop a nice spoonful of whipping cream on this layer and spread.

Step 15: Grab your second cake and sit it on top of your whipped cream layer. Plop another spoonful of whipped cream on this new layer and begin spreading the whipped cream all over the top and edges. Keep adding whipped cream where needed. I’m sorry, this process is so annoying, but be patient because it will be SO worth it.

Step 16: Sprinkle the almonds all over the cake.

Step 17: Throw your cake into the refrigerator until it’s ready to be served.


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