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Tiramisu Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 146 reviews
  • Author: Lauren
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 48 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Description

This Tiramisu Cake is a delightful fusion of classic tiramisu flavors and a moist, swirled coffee and vanilla cake. The cake features a tender crumb with a marbled espresso twist, soaked in a rich coffee syrup, and topped with a luscious, lightly sweetened whipped cream mixed with sour cream and dusted with cocoa powder. Perfect for coffee lovers seeking a homemade, elegant dessert that’s as visually appealing as it is delicious.

Ingredients

Scale

Vanilla & Coffee Cake Batter:

  • 6 tablespoon (84g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 large eggs at room temperature
  • 1 ¼ cups (180g) all-purpose flour
  • 1 teaspoon (3g) cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (80ml) full fat sour cream, at room temperature
  • 1 tablespoon (15ml) vegetable oil
  • ¼ cup (60ml) whole milk, at room temperature
  • 1 tablespoon (4g) instant espresso powder

Coffee Soak:

  • ⅓ cup (80ml) boiling hot water
  • 2 teaspoon instant espresso powder
  • 1 tablespoon (12g) granulated sugar

Cream Topping:

  • 1 cup (237ml) cold 35% heavy whipping cream
  • ¼ cup (30g) powdered sugar
  • ¼ cup (60ml) full fat sour cream
  • ½ teaspoon pure vanilla extract (optional)
  • 2 tablespoon (12g) cocoa powder for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang along each side for easy removal.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt into a medium bowl. Whisk to combine evenly and set aside.
  3. Cream Butter and Sugar: In a large bowl (or stand mixer bowl), combine the softened butter, granulated sugar, and vanilla extract. Beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
  4. Add Eggs: Add one egg and mix well until fully incorporated. Then add the second egg and mix until the batter is smooth.
  5. Add Dry Ingredients and Wet Ingredients: Add about one third of the dry ingredient mixture to the butter mixture and mix on low speed until just combined. Mix in the sour cream. Add half of the remaining dry ingredients and mix on low until blended. Then add the vegetable oil and whole milk, mixing gently. Finally, fold in the last portion of dry ingredients, scraping the bottom to fully combine.
  6. Prepare Coffee Batter: Transfer about half of the batter to another bowl. Sprinkle the instant espresso powder over it and gently fold it in with a spatula until evenly incorporated.
  7. Layer and Swirl Batter: Using a 1 ½-oz cookie scoop or large spoon, alternate dollops of vanilla batter and coffee batter into the prepared pan. Swirl the two batters together gently using the blunt side of a knife to create a marbled effect.
  8. Bake: Bake in the preheated oven for 20-23 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool Cake: Transfer the pan to a wire rack and let cool for 10 minutes. Use the parchment overhang to lift the cake from the pan and let it cool completely on the rack.
  10. Prepare Coffee Soak: Combine boiling hot water, instant espresso powder, and granulated sugar in a small bowl. Stir until the sugar dissolves. Allow the mixture to cool until it is no longer hot.
  11. Level and Soak Cake: Use a serrated knife to trim the dome off the cake to level it. Brush the cooled coffee syrup evenly over the surface of the cooled cake, allowing it to soak in.
  12. Make Cream Topping: In a medium bowl, whip the cold heavy cream with powdered sugar to almost stiff peaks (between soft and stiff). Gently fold in the sour cream and vanilla extract if using until combined.
  13. Assemble and Finish: Dollop the cream topping over the coffee-soaked cake and spread evenly. Just before serving, dust the top heavily with cocoa powder for an authentic tiramisu finish.

Notes

  • Make sure eggs and dairy ingredients are at room temperature for the best batter consistency.
  • Use good quality instant espresso powder for a rich coffee flavor in the cake and soak.
  • The swirl effect creates a beautiful marbled look but don’t overmix to keep distinct layers.
  • Allow the cake to cool completely before brushing with coffee soak to avoid a soggy cake.
  • This cake can be refrigerated for up to 2 days; add the cocoa dusting just before serving to maintain color intensity.
  • For a stronger coffee flavor, increase espresso powder slightly or substitute the water in the soak with strong brewed coffee.

Nutrition

  • Serving Size: 1 slice (1/9 of cake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.3g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Find it online: https://tastyrates.com/tiramisu-cake-recipe/