The Softest Cake in the World

Preheat oven to 350°F (175°C). Grease a 20 cm (8-inch) round cake pan and line with parchment paper.

Mix Wet Ingredients:

In a small bowl, dissolve instant coffee in milk.

In a larger bowl, beat eggs, sugar, salt, and vanilla sugar until fluffy.

Gradually add the coffee-milk mixture and melted butter, mixing gently.

Sift Dry Ingredients:

Sift together flour, cocoa powder, and baking powder.

Combine:

Fold the dry ingredients into the wet mixture gently to preserve the airiness. Avoid overmixing.

Bake:

Pour the batter into the prepared pan.

Bake for 25–30 minutes or until a toothpick inserted comes out clean.

Cool:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve:

Dust with powdered sugar or top with whipped cream for an extra treat.

Tips for Maximum Softness

Separate eggs and beat whites to stiff peaks, then fold in yolks and other ingredients for a lighter texture.

Do not overbake; check a few minutes before the recommended time.

Use room temperature eggs and milk to ensure even mixing.

This cake truly melts in your mouth and is perfect for any occasion — from a cozy afternoon tea to a special dessert centerpiece.