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):

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Espresso Soak:

1 cup strong brewed coffee or espresso, cooled
1 tablespoon coffee liqueur (optional, like Kahlúa or Tia Maria)
1 tablespoon sugar (optional)

Mascarpone Cream Layer:

1 1/2 cups heavy whipping cream, chilled
8 oz mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

For Topping:

Unsweetened cocoa powder, for dusting
Dark chocolate shavings or coffee beans (optional)

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Instructions

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.

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

For a shortcut, use store-bought pound cake or sponge cake and cut into layers.
Mascarpone can be swapped with cream cheese, but the flavor will be slightly tangier.
This cake is best made ahead—it gets better as it chills!