This coffee tiramisu cake is a rich and elegant dessert that transforms the beloved Italian classic into a layered cake format. With layers of espresso-soaked sponge, mascarpone cream, and cocoa, it’s the perfect dessert for coffee lovers and special occasions.
Why You’ll Love This Recipe
This cake combines the airy texture of sponge cake with the indulgent flavors of tiramisu, making it ideal for those who love both cake and creamy desserts. It’s an elevated dessert that requires no decoration beyond a simple dusting of cocoa. Perfect for celebrations or weekend indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Espresso or strong coffee
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Cocoa powder (for dusting)
Directions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, beat eggs and sugar until pale and thick. Sift in flour, baking powder, and salt; fold gently.
- Divide batter into pans and bake for 20–25 minutes. Let cool completely.
- Brew espresso and set aside to cool.
- In another bowl, beat mascarpone, cream, powdered sugar, and vanilla until stiff peaks form.
- Place one cake layer on a plate, brush with espresso, and spread with half the mascarpone mixture.
- Repeat with the second layer. Chill for at least 2 hours.
- Dust with cocoa powder before serving.
Servings and timing
- Servings: 10–12
- Prep time: 30 minutes
- Bake time: 25 minutes
- Chill time: 2 hours
- Total time: About 3 hours
Variations
- Alcoholic Version: Add a splash of coffee liqueur to the espresso.
- Chocolate Base: Use chocolate sponge for a richer taste.
- No-Bake Option: Layer with ladyfingers instead of cake.
- Vegan Alternative: Use dairy-free cream and mascarpone substitutes.
Storage/reheating
Store in the refrigerator for up to 3 days.
This cake should be served chilled and is not suitable for reheating.
FAQs
Can I use store-bought sponge?
Yes, for convenience, pre-made sponge layers can be used.
What coffee is best?
Espresso or any strong brewed coffee without added flavors.
Can I make this ahead?
Yes, it tastes even better after chilling overnight.
What if I don’t have mascarpone?
Cream cheese can be substituted, though flavor and texture will vary.
How do I keep the cake moist?
Brush generously with espresso and don’t overbake the sponge.
Can I add chocolate chips?
Yes, add between layers or mix into the cream.
Is this cake overly sweet?
No, the coffee balances the sweetness well.
Can I freeze this cake?
Freezing is not recommended due to the cream-based layers.
Can I make it gluten-free?
Use gluten-free flour for the sponge cake.
Do I need to refrigerate leftovers?
Yes, store covered in the fridge.
Conclusion
Coffee tiramisu cake is a refined and indulgent dessert that brings together classic Italian flavors in an elegant cake format. With its layers of espresso-soaked sponge and luscious cream, it’s a guaranteed crowd-pleaser.
Print
Coffee Tiramisu Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 55 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful twist on the classic Italian dessert, this Coffee Tiramisu Cake features rich coffee-soaked layers of sponge cake with creamy mascarpone filling and a dusting of cocoa powder.
Ingredients
- 1 cup brewed espresso or strong coffee, cooled
- 3 tbsp coffee liqueur (optional)
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup cake flour
- 1/4 tsp salt
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, beat the egg yolks with half of the granulated sugar and vanilla extract until pale and thick.
- In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
- Gently fold the egg yolk mixture into the beaten egg whites.
- Sift the cake flour and salt over the mixture and gently fold in until combined.
- Divide the batter between the pans and bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
- Mix the brewed coffee with coffee liqueur (if using). Set aside.
- In a bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
- Place one cake layer on a serving plate and brush generously with coffee mixture.
- Spread half of the mascarpone filling over the cake layer.
- Top with the second cake layer, brush with coffee mixture, and spread the remaining filling on top and sides.
- Dust with cocoa powder and garnish with chocolate shavings, if desired.
- Chill for at least 4 hours or overnight before serving.
Notes
- For a non-alcoholic version, skip the coffee liqueur.
- Ensure the cake is fully cooled before assembling.
- Best made a day ahead to allow flavors to develop.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg
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