Why You’ll Love This Recipe
Coffee Tiramisu Cake is a luscious, layered dessert that combines the rich flavors of espresso-soaked cake, velvety mascarpone cream, and a dusting of cocoa powder. Inspired by the classic Italian tiramisu, this version adds a delightful cake twist for a more structured, sliceable treat. Perfect for dinner parties, holidays, or anytime you want an indulgent coffee-flavored dessert.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sponge cake or vanilla cake layersbrewed espressosugar (for coffee soak)mascarpone cheesewhipping cream (cold)confectioners’ sugarvanilla extractunsweetened cocoa powderdark chocolate shavings (optional for garnish)
directions
Bake or prepare your sponge or vanilla cake layers in advance and let them cool completely.
Brew strong espresso and stir in sugar while hot. Let the coffee mixture cool to room temperature.
In a mixing bowl, beat cold whipping cream with confectioners’ sugar and vanilla extract until stiff peaks form.
In a separate bowl, beat mascarpone cheese until smooth. Gently fold in the whipped cream until combined into a creamy mixture.
Place one cake layer on a serving plate and brush generously with the sweetened espresso.
Spread a thick layer of the mascarpone cream over the cake.
Repeat with remaining layers, brushing each with espresso and topping with cream.
Finish with a smooth layer of cream on top and a generous dusting of cocoa powder.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, garnish with chocolate shavings or extra cocoa powder if desired.
Servings and timing
This recipe serves 10–12 slices.Preparation time: 30 minutesChilling time: 4+ hours (best overnight)Total time: approximately 4 hours and 30 minutes
Variations
Use chocolate cake layers for a mocha tiramisu effect.
Add a splash of coffee liqueur (like Kahlúa) to the espresso for an adult version.
Incorporate ladyfinger crumbs between layers for extra texture.
Flavor the mascarpone cream with a bit of almond or hazelnut extract.
Top with chocolate curls, espresso beans, or a drizzle of caramel.
storage/reheating
Store in the refrigerator, covered, for up to 4 days.Not suitable for freezing, as the mascarpone and whipped cream may separate.Serve chilled—no reheating needed.
FAQs
Can I use store-bought cake?
Yes, pre-made sponge or vanilla cake layers work great for convenience.
What’s the best coffee to use?
Strong espresso or dark roast coffee provides the best flavor.
Is mascarpone necessary?
Yes, it’s traditional and gives the cream its signature richness—avoid substituting with cream cheese.
Can I make this alcohol-free?
Absolutely—just use plain espresso or coffee without liqueur.
Can I make it in a sheet pan instead?
Yes, layer it like a traditional tiramisu for easy slicing and serving.
How long does it need to chill?
At least 4 hours, but overnight is ideal for the best texture and flavor.
Can I use instant coffee?
Yes, just make it extra strong for full flavor impact.
Is this dessert very sweet?
It’s balanced—sweet mascarpone cream with bold coffee flavor and a touch of bitterness from cocoa.
Can I decorate it?
Yes, cocoa powder, chocolate curls, and even piped cream rosettes all make beautiful finishing touches.
What size cake pans should I use?
Two or three 8- or 9-inch round pans work well for layering.
Conclusion
Coffee Tiramisu Cake brings the elegance of a classic Italian dessert into a rich, sliceable cake that’s full of bold espresso and creamy mascarpone flavor. Whether you’re celebrating something special or just treating yourself, this decadent dessert is guaranteed to impress with every bite. Chill, slice, and enjoy the ultimate fusion of cake and tiramisu!
Print
Coffee Tiramisu Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This coffee tiramisu cake is a delicious twist on the classic Italian dessert. It features soft vanilla or sponge cake layers soaked in espresso, layered with a creamy mascarpone filling, and dusted with cocoa powder. It’s bold, sweet, and silky—everything you love about tiramisu in a beautiful cake!
Ingredients
For the Cake (or use store-bought vanilla sponge):
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
Espresso Soak:
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1 cup strong brewed coffee or espresso, cooled
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1 tablespoon coffee liqueur (optional, like Kahlúa or Tia Maria)
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1 tablespoon sugar (optional)
Mascarpone Cream Layer:
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1 1/2 cups heavy whipping cream, chilled
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8 oz mascarpone cheese, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
For Topping:
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Unsweetened cocoa powder, for dusting
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Dark chocolate shavings or coffee beans (optional)
Instructions
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Bake the Cake:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mixture and milk, starting and ending with flour.
Divide batter between pans and bake for 22–25 minutes or until a toothpick comes out clean. Let cool completely. -
Make the Espresso Soak:
In a small bowl, combine coffee, sugar (if using), and liqueur (optional). Set aside to cool. -
Make the Mascarpone Cream:
In a large bowl, beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture until fluffy. -
Assemble the Cake:
Level the cake layers if needed. Place one cake layer on a serving plate. Brush generously with half of the coffee soak. Spread half of the mascarpone cream on top.
Place the second cake layer on top, brush with remaining coffee soak, and spread the rest of the cream evenly over the top and sides.
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Finish & Chill:
Dust with cocoa powder and decorate with chocolate shavings or coffee beans if desired.
Chill for at least 4 hours (or overnight) before slicing for best texture.
Notes
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For a shortcut, use store-bought pound cake or sponge cake and cut into layers.
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Mascarpone can be swapped with cream cheese, but the flavor will be slightly tangier.
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This cake is best made ahead—it gets better as it chills!
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