Tiramisu cake is your shortcut to a café-style dessert without the fuss. It’s creamy, rich, and layered with bold coffee flavor that wakes up every bite. Whether you’re hosting friends or treating yourself, this cake blends the magic of tiramisu with the ease of a classic sponge. No specialty tools, no hard-to-find ingredients. Just a fail-proof recipe that delivers flavor and elegance in one slice.
Why You’ll Love This Recipe
- Quick to make with simple ingredients you probably already have.
- Uses everyday ingredients found in any kitchen
- Ideal for celebrations, family dinners, or casual get-togethers
- Balanced layers of coffee, vanilla, and mascarpone for a true flavor hit.
- Stays fresh in the fridge, making it a great make-ahead option.
What sets this tiramisu cake apart is the way the coffee and vanilla batters swirl into a moist sponge that soaks up espresso without falling apart. The whipped cream topping holds its shape while staying soft and airy. Every slice delivers a satisfying balance of sweet and bitter, creamy and light. It’s a dessert that looks elegant, tastes luxurious, and is surprisingly easy to master.
Ingredients Needed
the Cake Batter
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup full-fat sour cream, at room temperature
- • 1 tablespoon mild-flavored oil such as sunflower or canola oil
- 1/4 cup whole milk, at room temperature
- 1 tablespoon instant espresso powder
For the Coffee Soak
- 1/3 cup boiling water
- 2 teaspoons instant espresso powder or use 1/2 cup of strong brewed coffee
- 1 tablespoon granulated sugar
For the Cream Topping
- 1 cup cold heavy whipping cream (35 percent fat)
- 1/4 cup powdered sugar
- 1/4 cup full-fat sour cream
- 1/2 teaspoon vanilla extract (optional)
- 2 tablespoons cocoa powder for dusting
How to Make Tiramisu Cake
Before you begin, preheat your oven to 350°F (175°C) and line a 9×9-inch (23×23 cm) square baking pan with parchment paper. Be sure to leave a 2-inch overhang on the sides to help lift the cake out easily after baking.
Step 1: Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk well to combine and eliminate any clumps.
Step 2: Cream the Butter and Sugar
Place the softened unsalted butter, granulated sugar, and vanilla extract in a large mixing bowl. Using a handheld mixer or stand mixer fitted with a paddle attachment, beat on medium-high speed for around three minutes. The mixture should turn pale and fluffy, which helps ensure a light texture in the cake.
Step 3: Add the Eggs One at a Time
Add one egg to the mixture and blend thoroughly until it’s fully mixed in with the rest of the ingredients. Then add the second egg and continue beating until the mixture becomes smooth and uniform.
Step 4: Combine the Wet and Dry Ingredients
Add one-third of the dry ingredient mixture to the batter. Mix at low speed only until you no longer see any traces of flour in the batter. Then mix in the sour cream until smooth. Add another third of the dry ingredients, followed by the vegetable oil and milk. Finally, gently fold in the remaining dry ingredients with a spatula. Make sure to scrape the bottom and sides of the bowl so no flour pockets remain.
Step 5: Create the Coffee Batter
Transfer half of the vanilla cake batter into a separate bowl. Sprinkle in the instant espresso powder and gently fold it in until evenly combined. You’ll now have two batters: one vanilla and one coffee.
Step 6: Swirl the Batters and Bake
Spoon alternating dollops of the vanilla and coffee batter into the prepared pan. Once all the batter is in, use a skewer or the back of a knife to gently swirl the two batters together to create a marbled pattern. Bake the cake for 20 to 23 minutes. Check for doneness by inserting a toothpick or skewer in the center—it should come out clean. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and allow it to cool completely on a wire rack.
Step 7: Prepare the Coffee Soak
While the cake cools, combine the boiling water, espresso powder (or brewed strong coffee), and granulated sugar in a small bowl. Stir until the sugar fully dissolves. Let this mixture cool to room temperature.
Step 8: Soak the Cake
Once the cake has fully cooled, trim any domed top to create an even surface. Use a pastry brush to generously coat the entire surface with the cooled coffee soak. Allow the cake to rest briefly so it can soak up the coffee mixture fully.
Step 9: Whip the Cream Topping
In a mixing bowl, beat the cold heavy cream with powdered sugar until soft peaks begin to form. Add the sour cream and optional vanilla extract, and continue whipping until the mixture reaches a stable but smooth consistency. Be careful not to over-whip.
Step 10: Frost and Finish
Spread the whipped cream topping over the coffee-soaked cake using an offset spatula for a smooth finish. Just before serving, dust the top with cocoa powder for that signature tiramisu look.
Expert Baking Tips for Tiramisu Cake
A. Preventing a Soggy Cake
To avoid a soggy texture, make sure your cake is completely cool before applying the coffee soak. Apply the liquid gradually using a pastry brush rather than pouring it all at once. This allows the cake to absorb evenly without becoming oversaturated.
B. Achieving the Perfect Mascarpone Cream
Use full-fat mascarpone and make sure it is chilled. Whip the heavy cream separately until it forms soft peaks, then fold it gently into the mascarpone to keep the texture airy and stable. Overmixing can cause the cream to deflate or turn runny.
C. Customizing Flavors
Adjust the coffee strength to match your preference by using more or less espresso powder. For a grown-up twist, you can incorporate a splash of coffee liqueur or amaretto. To keep it alcohol-free, simply use decaffeinated or flavored coffee.
D. Cake Layer Alternatives
If you’re short on time, you can substitute the homemade cake base with store-bought sponge cake. For a tiramisu-inspired twist, try layering with ladyfingers soaked in espresso between slices of the vanilla-coffee cake.
E. Decorating Your Tiramisu Cake
Beyond the classic cocoa powder topping, consider adding chocolate curls, chocolate-covered espresso beans, or a light dusting of cinnamon. For a more festive look, fresh berries or piped whipped cream can add color and elegance.
Tiramisu Cake Troubleshooting Guide
“My Cake is Soggy”
This usually happens when the coffee soak is applied to a warm cake or poured too quickly. Always let the cake cool completely and apply the soak with a pastry brush to control the amount. Let it absorb gradually.
“My Mascarpone Cream is Runny”
Runny cream can be caused by overmixing or using mascarpone that is too warm. Make sure all dairy ingredients are cold before whipping. Stop mixing as soon as the cream holds soft peaks to preserve its structure.
“My Cake Tastes Too Bitter or Too Sweet”
If the bitterness of the coffee is overpowering, try reducing the espresso powder or using a milder brew. For overly sweet cake, reduce the sugar in the cream topping slightly or use unsweetened cocoa for dusting.
“My Cake is Crumbly”
A crumbly cake may be underbaked or handled while still warm. Ensure the cake is fully baked by testing it with a skewer. Allow it to cool completely before slicing or layering to maintain clean edges.
Other Common Issues
Uneven layers can result from uneven batter distribution. Always spread the batter evenly in the pan before baking. If your cake domes too much, level it gently with a serrated knife before applying the soak and topping.
Serving and Storage Tips
For serving, cut the cake using a long, sharp knife cleaned between slices for neat presentation. Serve chilled for the best flavor and texture. Add a light dusting of cocoa powder just before serving for a fresh, velvety finish.
To store, place the cake in an airtight container and keep it refrigerated. It will stay fresh for up to four days. Avoid leaving it at room temperature for extended periods, as the mascarpone and cream are highly perishable.
If you plan to make it in advance, the cake can be assembled one day ahead to allow the flavors to develop. For longer storage, you may freeze the cake without the cream topping. Thaw in the refrigerator overnight and add the topping fresh before serving.
Nutritional Information
This tiramisu cake offers a delightful balance of flavors and richness, but it is also important to be aware of its nutritional content. Each serving contains approximately 350 calories, making it a satisfying dessert option for special occasions.
The cake provides about 18 grams of fat, primarily from the mascarpone and heavy cream, contributing to its creamy texture and indulgent taste. Carbohydrates are around 40 grams per slice, coming from the sugar and flour in the cake base. Protein content is moderate at 6 grams, thanks to the eggs and dairy used in the recipe.
Keep in mind that these values can vary depending on the specific brands of ingredients and portion sizes. For a lighter version, consider using lower-fat mascarpone or reducing the sugar content, though this may affect the texture and flavor slightly.
Variations and Related Recipes
Flavor Variations
If you’re looking to put a twist on the classic tiramisu cake, there are many delicious flavor options to explore. A chocolate tiramisu cake swaps the vanilla base for a rich cocoa sponge and can include a drizzle of dark chocolate ganache. For a bright and tangy version, try lemon tiramisu cake, which replaces coffee with lemon syrup and pairs beautifully with mascarpone. Berry tiramisu cake introduces layers of fresh strawberries or raspberries and a light berry coulis, offering a refreshing summer take.
Format Variations
The beauty of tiramisu cake lies in its versatility. You can transform it into elegant individual portions by making tiramisu cupcakes, which are perfect for parties or gatherings. Tiramisu bars are another convenient option, served in small squares for bite-sized indulgence. For a no-fuss option, try layering the components in a glass dish as a tiramisu trifle.
Related Recipes
If you enjoy this cake, you might also like some of the other dessert recipes on the site. Consider trying the best chocolate cake recipe for a classic treat or the espresso cheesecake for a bold, creamy dessert. You can also explore the classic tiramisu recipe if you want to compare it to this cake version. Coffee lovers may enjoy browsing through our espresso dessert collection for even more inspiration.
Tiramisu Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy lifting.
- Sift flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk to combine.
- In a large bowl, beat butter, sugar, and vanilla with a mixer on medium-high for about 3 minutes until pale and fluffy.
- Beat in eggs one at a time until smooth and fully combined.
- Add one-third of dry mix, then sour cream, followed by more dry mix, oil, milk, and the final dry mix. Mix gently.
- Split batter in half. Add instant espresso to one half and fold to create coffee batter.
- Spoon both batters into pan in alternating dollops. Swirl gently with a skewer. Bake 20–23 min or until a toothpick comes out clean.
- Cool cake in pan for 10 minutes, then lift out and cool fully on a rack.
- Mix boiling water, espresso powder, and sugar. Let cool to room temperature.
- Trim cake top if needed. Brush entire surface with coffee soak and let rest to absorb.
- Whip cream with powdered sugar until soft peaks. Add sour cream and optional vanilla; whip until smooth.
- Frost cake with whipped topping. Dust with cocoa powder before serving.
Notes
Conclusion
This tiramisu cake brings together everything you love about the traditional Italian dessert in the form of a soft, flavorful cake that’s easy to assemble and even easier to enjoy. Its delicate coffee flavor, rich mascarpone topping, and beautiful presentation make it perfect for entertaining or treating yourself.
What sets this recipe apart is its balanced texture and flavor, along with the flexibility to adapt it to your preferences. Whether you keep it classic or try a fun variation, it is bound to become a favorite in your dessert rotation.
If you try this tiramisu cake, we would love to hear your feedback. Leave a comment and a star rating below to let us know how it turned out. Feel free to share your creation on social media and tag us so we can see it too. Did you try a different version or add a special twist? Tell us in the comments. Your ideas might inspire other readers.
Frequently Asked Questions (FAQ)
What is tiramisu cake made of?
Tiramisu cake is typically made of layers of coffee-soaked sponge cake combined with a creamy mascarpone filling. The cake is topped with whipped cream and dusted with cocoa powder, capturing the classic flavors of traditional tiramisu in a cake form.
What is so special about tiramisu cake?
What makes tiramisu cake special is its blend of rich mascarpone cream and coffee-infused sponge layers, creating a balance of sweetness and slight bitterness. Unlike the classic version with ladyfingers, this cake offers a soft, moist texture and easy sliceability, perfect for celebrations.
What is the difference between tiramisu and tiramisu cake?
Traditional tiramisu is a layered dessert made with soaked ladyfingers and mascarpone cream, often served in a dish. Tiramisu cake adapts these flavors into a baked sponge cake form with layers, making it easier to serve as individual slices.
Does all tiramisu cake have alcohol?
Not all tiramisu cake recipes include alcohol. While some versions add liqueurs like amaretto or coffee liqueur for extra flavor, many recipes omit alcohol to suit all preferences and ages, using espresso or strong coffee instead.
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