Vietnamese Coffee Poke Cake is a sheet sponge cake soaked in a sweetened condensed milk coffee mixture. It is similar to tres leches cake.
Vietnamese Coffee Poke Cake transforms the bold, sweet flavors of cร phรช ฤรก into an irresistible make-ahead dessert that feeds a crowd with zero stress. This coffee-soaked sheet cake delivers the same luxurious texture as tres leches cake but with the distinctive caramelized sweetness of Vietnamese coffee cutting through every bite.
This is one of the best party desserts you can make ahead of time. It checks off all boxes:
- Flavor improves as it sits
- Serves 12-15 people easily
- Requires no fancy decorating skills
- Slices cleanly for effortless serving
The secret is in the texture contrastโa light, airy sponge cake that drinks up the Vietnamese coffee mixture, topped with espresso-spiked whipped cream that stays cloud-light even after refrigeration.
Fans of Tres Leches cake will absolutely love this sheet cake. Whether you’re planning brunch, need a potluck showstopper, or want tomorrow’s dessert handled tonight, this is your cake.
Why This Coffee Poke Cake Works
The Make-Ahead Advantage
Here’s what makes this cake perfect for planning ahead: once you pour that coffee mixture over the poked sponge cake, the magic happens in your refrigerator. The cake can sit, covered and undecorated, for up to 2 days.
During that time, the flavors meld and intensify while the texture becomes even more luxurious. Just add the whipped cream topping right before serving, and you’ve got a dessert that tastes like you spent all day on it.
This is the kind of recipe that saves you during holidays, dinner parties, or any time you need one less thing competing for oven space on the big day.
Coffee Cake With Real Coffee
Traditional Vietnamese coffee (cร phรช ฤรก) combines strong, often chicory-laced coffee with sweetened condensed milkโcreating a drink that’s simultaneously bold and indulgent. This cake captures that exact flavor profile. The dark roast coffee provides depth, the sweetened condensed milk adds caramelized sweetness, and the instant espresso powder amplifies the coffee intensity without adding bitterness.
Unlike standard “coffee cakes” that are meant to be enjoyed alongside coffee, this coffee cake is soaked with coffee. Coffee lovers will recognize it as their drink in dessert form.
Better Than Boxed Mix
While many poke cakes rely on boxed cake mixes, I’ve found those tend to be too sweet and too moist for this application. A true poke cake needs a drier baseโsomething with structure that can absorb liquid without turning to mush.
That’s why this recipe uses a classic sponge cake technique, whipping egg whites separately to create a light, absorbent crumb that soaks up every drop of that Vietnamese coffee mixture.
Vietnamese Coffee Poke Cake Components
The Sponge Cake Foundation
The base is a straightforward sponge cake with one important technique: whipping the egg whites separately.
This creates air pockets throughout the cake that become little reservoirs for the coffee mixture. When you fold those billowy egg whites into the batter, you’re building in the cake’s ability to absorb liquid without collapsing.
The cake bakes up golden and relatively flatโperfect for even soaking. Don’t worry if it looks plain; that’s exactly what you want before the coffee bath works its magic.
The Coffee Soak
Once your cake cools, you poke holes throughout using a fork, chopsticks, or skewers. (I find chopsticks particularly satisfying for this jobโthey create perfect channels without tearing the cake.)
Then comes the most exciting part: pouring warm Vietnamese coffee mixture over the entire surface. You’ll combine sweetened condensed milk with strong coffee and a boost of instant espresso powder. As you pour, you’ll watch it pool on top, then slowly disappear as the sponge drinks it all in.
Give it about 30 minutes at room temperature, and the cake will have absorbed nearly every drop. At this point, you can cover it and refrigerate until you’re ready to serveโtomorrow, the day after, or even the same evening.
The Espresso Whipped Cream Finish
Right before serving, whip cold heavy cream with confectioners’ sugar and instant espresso powder until you reach medium-stiff peaks. This espresso-spiked cream cuts through the sweetness of the soaked cake while reinforcing the coffee flavor.
Spread it evenly over the cake, dust with unsweetened cocoa powder, and you’re done. The contrast between the billowy cream and the dense, coffee-soaked cake below is what makes every bite interesting.
Pro Tips
Don’t skip separating the eggs. This one step makes the difference between a sponge cake that holds the coffee mixture properly and one that turns soggy. The whipped egg whites create structure.
Use warm coffee for the soak. Warm coffee carries the sweetened condensed milk better and penetrates the cake more evenly than cold coffee.
Wait to frost. That whipped cream topping is best added within an hour or two of serving. The soaked cake itself benefits from time, but fresh whipped cream is always superior to refrigerated whipped cream.
Cut with a sharp knife. Wipe your knife clean between slices for the prettiest presentation. Each slice should lift cleanly, then slowly release some of that sweet coffee mixture onto the plateโthat’s how you know you nailed it.
Consider a boozy upgrade. For adult gatherings, add 2-3 tablespoons of bourbon or dark rum to the Vietnamese coffee mixture. The warmth of the spirit complements the caramelized notes of the sweetened condensed milk beautifully.
Serving Suggestions
This Vietnamese Coffee Poke Cake is ideal for:
Brunch gatherings where you want something sweet but not too heavy, especially alongside savory dishes
Potlucks and parties since it travels well and serves a crowd without requiring plates and forks (though they help)
Holiday dessert tables when you need make-ahead options that free up your schedule on the actual day
Coffee-loving friends who appreciate desserts that taste definitively like their favorite beverage
Warm weather entertaining because unlike frosted layer cakes, this stays stable at room temperature for service
The cake sits beautifully at room temperature for 2-3 hours, making it perfect for buffet-style serving. Each slice glistens with coffee syrup as it sits on the plateโit looks as good as it tastes.
Common Questions
You can, but choose a white or yellow cake mix and prepare it according to package directions. However, cake mixes tend to be moister and MUCH sweeter than necessary for poke cakes. A homemade sponge cake provides better texture and absorption.
The coffee flavor is bold and prominentโthis is not a subtle coffee cake. If you prefer a milder taste, reduce the instant espresso powder by half or use regular brewed coffee without the espresso boost.
I don’t recommend freezing this cake, as the texture becomes watery when thawed. It’s best enjoyed fresh or within 2-3 days of making it.
Vietnamese Coffee Poke Cake
Ingredients
Sponge Cake:
- 1 cup all-purpose flour (130 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ยผ teaspoon fine sea salt , or kosher salt
- 4 large eggs, separated
- ยพ cup granulated sugar (150 g)
- ยผ cup whole milk
Vietnamese Coffee Mixture:
- 1 – 14 oz can sweetened condensed milk
- 20 oz strong coffee ( 2 ยฝ cups), warm
- 1 Tablespoon instant espresso powder
Espresso Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 2 Tablespoons confectioners’ sugar
- 1 teaspoon instant espresso powder
- unsweetened cocoa powder,, for dusting
Instructions
Sponge Cake:
- Preheat oven to 350โ. Butter a 9"x13" baking pan and line with parchment paper. Set aside.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer or hand held mixer, whip together egg yolks and sugar on medium speed until mixture has thickened and is pale in color. Add milk and mix until incorporated. Add dry flour mixture and mix until combined.
- In a clean bowl, using a hand held mixer, whip whip egg whites to medium peaks. In three additions, gently fold whipped egg whites into batter. Fold until there are no longer any white streaks of egg whites. Be careful not to overmix.
- Transfer cake batter to prepared baking pan. Spread into an even layer. Bake for 35 minutes until top of cake is golden brown and a toothpick inserted in center of cake comes out clean. Leave cake in pan and let cool to room temperature.
Vietnamese Coffee Mixture:
- While the cake is cooling, combine sweetened condensed milk with warm coffee. Stir in instant espresso powder until dissolved.
- Using a fork (docker or skewers), poke holes throughout the cake. Pour coffee mixture over poked cake. Once all the coffee mixture has been added, let cake stand for about 30 minutes until all the liquids have been absorbed.*
Whipped Cream Topping:
- In a chilled bowl, whisk together cold heavy cream, confectioners’ sugar, and instant espresso powder. Whip to medium stiff peaks. Spoon over coffee soaked cake. Use an offset spatula or the back of a spoon to evenly distribute whipped cream. Dust sifted unsweetened cocoa powder over cake. Slice and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this, so delicious! Only needed to bake for about 29 minutes while following the recipe exactly and it was perfect. Used a convection oven, baked at relatively at sea level if that was what made a difference.
I enjoyed this coffee forward cake. Someone said it reminded them of tiramisu or coffee tres leches and I agree. I halved the cake recipe into an 8×8 pan (baked for 18 mins) and I kept the whip cream layer the same amount as I like it a lot. Turned out well! Easy recipe
Made this once before, and practically ate the whole thing in one sitting. Family loves this cake, so I’m making it again for a post-thanksgiving dinner pick-me-up dessert. Thank you so much!
I love the ease of a sheet cake and this sounds (and looks!) amazing!! Yum!
Two of my favorite things in one! Canโt ever go wrong with coffee and cake!
Yes! Coffee and cake are a perfect pair! :)