A delicate coffee cake with coffee sponge cake layers soaked with brandy and filled with a tart prune filling, creamy dulce de leche and a light whipped cream frosting. I garnish the outside with shaved chocolate and chocolate squares! The unique combination of flavors and textures is what makes this cake so delicious! This brandy cake is one of the first cake recipes I ever made from scratch many years ago!
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The Coffee Sponge Cake
For this incredible coffee cake, I start out with a not-too-sweet coffee-flavored sponge cake. I love to use sponge cake for these type of recipes! It’s the perfect cake for soaking up the amazing prune and brandy filling! Check out my ‘Vanilla Sponge Cake’ video recipe for an in-depth tutorial for making sponge cakes!
- Make sure to let the cake layers cool completely before slice them or assembling the cake!
Easy, Whipped Cream Frosting
This decadent cake is frosted with a simple whipped cream frosting, which pairs so well with the delicate coffee sponge cake. To make the frosting, place 3 cups of extra chilled heavy cream into a mixer bowl, along with the vanilla extract. Start with 2 cups of confectioner’s sugar; you can always add more for extra sweetness. Mix the cream for about 4 to 5 minutes, until stiff peaks form.
Dulce de Leche Filling
You’ll love the unique and delicious fillings in this prune and brandy cake! The light coffee sponge cake is soaked with coffee and brandy and topped with a layer of sweet, dulce de leche caramel. This caramel is made from sweetened condensed milk and is thick and rich. Can’t find it in stores? Use my ‘Homemade Caramel Sauce’ recipe instead!
Brandy, Orange & Prune Filling
It’s then filled with a tart prune filling made with prunes, orange juice, espresso and more brandy! This brand filling is so delicious and pairs perfectly with the cake layers! The cake is then filled and frosted with a simple whipped cream frosting, bringing everything together! Garnish the top and sides of the cake with shaved chocolate or chocolate pieces.
Enjoyed this delicious, European-style cake? Check out some of my other recipes you’re sure to enjoy!
- Triple Coffee Cheesecake – coffee cheesecake with coffee mousse and whipped cream!
- Coffee Tres Leches Cake – delicate coffee sponge cake with coffee whipped cream!
- And check out my recipe for ‘French Buttercream’ with a coffee mocha cake recipe!
- The European Cake Cookbook has 65 all-new European cake recipes you’re sure to love!
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Brandy Coffee Cake Recipe (video)
For Sponge Cake:
- 7 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup butter, melted
- 2 tbsp instant coffee powder
- 1 cup dried prunes, diced
- 1/2 cup strong coffee
- 1/3 cup brandy or cognac
- 1 cup orange juice
- 14 ounce can dule de leche, for filling
For Whipped Cream:
- 3 cups heavy cream, chilled
- 1 tsp vanilla extract
- 2 to 3 cups confectioner's sugar
- 3/4 cup strong coffee
- 1/4 cup brandy or cognac
- chocolate bar for shavings
- chocolate bar squares
- Preheat the oven to 350F/177C. Line two, 8-inch (20-cm) round cake pans with parchment paper; leave the sides ungreased.
- Prepare the cake batter first. Place the eggs, sugar and vanilla into a stand mixer bowl and whisk on high speed for 7 to 8 minutes, until the eggs are voluminous and pale in color. In a separate bowl, combine the flour and baking powder. Sift the dry ingredients into the batter in small amounts, folding gently but thoroughly after each addition. Scrape from the bottom of the bowl to incorporate.
- Next, add the melted butter and instant coffee granules; fold in gently. Divide the batter evenly between the two pans. Bake the layers in the preheated oven for 22 to 25 minutes, until the top of the cakes are golden brown and spring back when pressed lightly in the center. Remove the layers from the oven and run a knife along the edge to release the cake from the sides, then cool completely on a wire rack. Once cooled, use a long, serrated knife to slice each layer in half.
- Prepare the filling while the layers are baking and cooling. In a small saucepan, combine the dried prunes, coffee, brandy and orange juice. Bring the mixture up to a simmer and cook over medium heat for 12 to 15 minutes, until the mixture is thicken significantly. Allow the filling to cool before using in the cake.
- Prepare the chantilly cream when ready to assemble the cake. In a large mixing bowl, whisk the chilled heavy cream and vanilla on medium speed and gradually add in the confectioner's sugar. Add 2 cups for a less sweet version. Once all the sugar is added, whisk on high speed for 3 to 4 minutes, until stiff peaks form. Transfer about 1/3 of the whipped cream into a pastry bag tipped with a simple round tip or open French star tip.
- For the soaking syrup, simply combine the brandy and coffee in a dispenser bottle, or in a small bowl and use a pastry brush for soaking.
- To assemble the cake, first soak each layer generously with the syrup, then spread about 1/4 cup dulce de leche onto the layer. Pipe a barrier border around the edge of the cake, then fill the center with 1/3 of the filling for each layer. Spread the prune filling to the edges, then top with the whipped cream. Frost the top and sides of the cake with the remaining cream.
- To garnish the sides of the cake, use a peeler and shave off pieces of chocolate off of a chocolate bar. Press the shaved chocolate gently into the sides. Garnish the top with dollops of whipped cream and chocolate pieces, if desired. Allow the cake to set in the refrigerator for a few hours before serving.