Tiramisu Cake Recipe

I absolutely love how this Tiramisu Cake Recipe combines the cozy warmth of coffee with the light, fluffy texture of a vanilla cake. It’s that perfect little treat when you want the charm of tiramisu but in a fun, cakey twist that’s easier to slice and serve. When I first tried this, I was amazed at how the swirled coffee and vanilla batter created beautiful layers, which really impressed everyone at the table.

You’ll find that this recipe works wonderfully for gatherings or just a lovely weekend indulgence. It’s not overly complicated, but has that sophisticated flavor you don’t get from your average cake. Plus, the coffee soak keeps it moist and adds that authentic tiramisu vibe without needing a ton of tricky steps.

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Ingredients You’ll Need

These ingredients come together to balance sweetness, coffee bitterness, and creamy richness all in one bite. When shopping, try to grab good quality espresso powder and full-fat dairy for the best flavor and texture.

• Unsalted Butter: Softened for easy mixing and rich flavor.
• Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Pure Vanilla Extract: Enhances the vanilla batter’s aroma and depth.
• Large Eggs: At room temperature for better emulsion and structure.
• All-Purpose Flour: The base for a tender, fluffy cake.
• Cornstarch: Helps lighten the texture of the cake.
• Baking Powder and Baking Soda: For that perfect rise and fluffiness.
• Salt: Balances the sweetness and enhances all flavors.
• Full Fat Sour Cream: Adds moisture and tang, keeping the cake tender.
• Vegetable Oil: Keeps the cake moist without weighing it down.
• Whole Milk: At room temperature to blend smoothly.
• Instant Espresso Powder: For that signature tiramisu coffee kick in both batter and soak.
• Boiling Water: To dissolve the coffee and sugar for the soak.
• Powdered Sugar: Sweetens the cream topping evenly without grittiness.
• Heavy Whipping Cream (35%): Whipped to soft peaks for a fluffy, luscious topping.
• Cocoa Powder: Dust generously on top for that classic tiramisu finish.

Variations

I like to switch things up sometimes depending on who I’m serving or what ingredients I have on hand. Feel free to personalize this tiramisu cake recipe to match your taste or dietary needs—you can’t go too wrong here!

• Chocolate Variation: Adding a handful of mini chocolate chips to the coffee batter gives a nice surprise of melty chocolate throughout the cake. My family goes crazy for this twist.
• Non-Dairy Version: Swap sour cream and whole milk for coconut yogurt and almond milk, and use coconut cream for whipping. It changes the flavor slightly but keeps the creamy texture.
• Stronger Coffee Taste: Use brewed espresso instead of instant powder for a richer coffee soak. I discovered this trick when hosting a coffee-loving crowd—it was a hit!
• Layered Tiramisu Cake: Slice the cake horizontally and layer with cream in between for an elegant, multi-layer dessert perfect for parties.

How to Make Tiramisu Cake Recipe

Step 1: Prep Your Pan and Dry Ingredients

First up, preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving a nice overhang to help lift the cake out easily after baking. Next, sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. This ensures your dry ingredients are evenly combined and your cake bakes up light and tender—trust me, it makes a difference!

Step 2: Cream Butter, Sugar, and Vanilla

Using a handheld or stand mixer, beat the softened butter, granulated sugar, and vanilla extract together on medium-high speed until pale and fluffy, about 3 minutes. This step is crucial for trapping air for a light cake, and I’ve found patience here really pays off. Then, add eggs one at a time, mixing well after each to make sure they’re fully incorporated and the batter is smooth.

Step 3: Alternate Mixing in Dry Ingredients and Dairy

Add about one-third of the sifted dry ingredients into your wet mixture on low speed, just until combined. Next, mix in the sour cream, then half the remaining dry ingredients, followed by the vegetable oil and milk. Finish with the last bit of dry ingredients, folding gently and scraping the bowl’s bottom to avoid any dry pockets. This layering method keeps your batter silky without overmixing.

Step 4: Create the Coffee Batter and Swirl

Take half the batter and sprinkle the instant espresso powder over it, then fold gently just until the coffee flavor is evenly mixed in. Now, using a cookie scoop or large spoon, dollop alternating spoonfuls of vanilla and coffee batter into your pan. Use the blunt edge of a knife to swirl the two batters together for that gorgeous marble effect. I love how this part feels like a fun little art project!

Step 5: Bake and Cool

Bake for 20-23 minutes, or until a tester inserted into the center comes out clean. Once out of the oven, transfer the pan to a wire rack and let it cool for 10 minutes before lifting it out using the parchment overhang. You want to cool it completely before applying the soak and topping to avoid melting or sogginess.

Step 6: Prepare the Coffee Soak

While the cake cools, stir together boiling water, instant espresso powder, and sugar until dissolved. Let the soak cool to room temperature so it doesn’t overwhelm your cake with heat. When ready, trim the cake dome with a serrated knife to level it, then brush the coffee soak generously over the entire surface. You’ll notice how this step brings all the flavors together beautifully.

Step 7: Whip the Cream Topping and Finish

Beat cold heavy cream with powdered sugar until soft to almost stiff peaks, then fold in sour cream and vanilla extract if you like. Spread this luscious cream over your coffee-soaked cake evenly. Right before serving, dust the top with cocoa powder for that signature tiramisu look and that slight bitter contrast that pairs perfectly with the sweetness.

How to Serve Tiramisu Cake Recipe

Garnishes

I love finishing this tiramisu cake recipe with a generous dusting of unsweetened cocoa powder because it adds that classic bitterness that offsets the sweet cream perfectly. Sometimes, I also sprinkle shaved dark chocolate or even a few coffee beans on top for a little extra flair and texture that surprises guests.

Side Dishes

Pairing this cake with a strong cup of espresso or a creamy cappuccino is my go-to—you really bring out the coffee notes that way. For something lighter, fresh berries on the side add a bit of brightness that complements the richness beautifully.

Creative Ways to Present

For special occasions, I’ve layered slices of this cake with extra whipped cream in between to create a mini tiramisu-inspired layer cake. Another fun idea is to serve it in individual jars with a layer of soaked cake, cream, and a cocoa dusting on top—perfect for a charming dinner party dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover tiramisu cake in an airtight container in the refrigerator, and it stays moist and delicious for up to 3 days. The coffee soak actually helps keep it flavorful overnight, but the cream topping is best eaten within a couple of days before it starts to lose its fresh whipped quality.

Freezing

Freezing this cake is possible—but I recommend freezing before adding the cream topping for best results. Wrap the baked, cooled coffee-soaked cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before whipping the cream and serving.

Reheating

Because of the cream topping, I wouldn’t recommend reheating the tiramisu cake. Instead, just let chilled slices come to room temperature for 10-15 minutes to soften the texture before enjoying. If you want the warm-coffee experience, pair it with hot espresso or coffee on the side instead.

FAQs

Final Thoughts

This tiramisu cake recipe quickly became one of my favorite go-to desserts whenever I want something that feels special but isn’t complicated to make. I love sharing it with friends because it always sparks compliments—and the coffee flavor hits just right without being overpowering. If you’re looking to wow your guests or treat yourself to a coffee-flavored delight, this recipe is definitely worth trying. You’ll enjoy every bite, and I’m sure it’ll become a staple in your baking rotation like it did for me!

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