This is the best tiramisu cake! It's a fluffy vanilla cake, soaked with coffee syrup, topped with luscious mascarpone cream and dusted with cocoa powder. It's the perfect dessert!
Tiramisu is my all time favorite Italian dessert so I wanted to recreate the masterpiece that is traditional tiramisu as an easy cake! Instead of lady fingers, we'll be baking an easy vanilla cake recipe in one pan, then soaking it with a coffee liqueur syrup. It's topped with the most incredible mascarpone whipped cream frosting and dusted with cocoa powder for a finishing touch. This cake is perfect for a special occasion, or when you're just looking to treat yourself to something extra yummy!
If you're looking for other delicious desserts, try my cappuccino cake, coffee cheesecake, coffee cookies, creme brûlée cookies or lemon cheesecake cookies!
Why You'll Love This Tiramisu Cake Recipe
It has the best flavor- The cake is soaked with coffee liqueur syrup and topped with mascarpone whipped cream- so good!
It's a super soft, fluffy, moist cake. This cake has the perfect texture thanks to the egg whites, cake flour and buttermilk. One bite and you'll see what I'm talking about!
It's frosted with creamy mascarpone frosting. The frosting makes each bite of cake just completely melt in your mouth.
It's easy to make. It's baked in one pan and the frosting takes just a few minutes to make. This cake looks fancy, but it's actually super simple!
Simple Ingredients for Tiramisu Cake
- Cake Flour– gives the cake the best, most tender crumb
- Granulated White Sugar– used to sweeten and add moisture to the cake
- Eggs– we'll be using just egg whites for the best fluffy texture, make sure they are room temperature
- Unsalted Butter-make sure it is softened
- Buttermilk– makes the cake extra moist
- Vanilla Extract – adds a sweet note to the cake
- Baking Powder & Baking Soda– help to give the cake it's fluffy texture
- Salt– helps to bring out all the flavors
- Powdered Sugar– used to sweeten the mascarpone cream frosting
- Mascarpone Cheese- used to make the delicious frosting
- Heavy Cream- used to make the frosting
- Cocoa Powder- for dusting the top of the cake with
- Coffee- I recommend using espresso or very strong coffee for the best flavor
- Kahlúa- used in the coffee syrup, you can also use another coffee liqueur, or marsala wine if you would rather
Step by Step Instructions
See the recipe card below for the full recipe, including complete measurements and baking time.
STEP ONE: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
STEP TWO: Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
STEP THREE: Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
STEP FOUR: Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP FIVE: Pour the batter into a greased 9 x 9 baking pan lined with parchment paper.
STEP SIX: Bake the cake and then let the cake cool in the pan for 30 minutes. Pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.
STEP SEVEN: When the cake is cooled, make the coffee syrup by mixing the hot coffee, sugar and Kahlua together. Let it cool while working on the frosting.
STEP EIGHT: To make the mascarpone cream frosting, add the whipped cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes. (If using a stand mixer, use a whisk attachment.) Add the mascarpone cheese to a separate large bowl and sift in the powdered sugar and add in the vanilla. Mix on medium-high speed just until combined and smooth. Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.
STEP NINE: Transfer the cake to a serving plate. Poke holes liberally on the top of the cake using a wooden stick or the handle of a wooden spoon.
STEP TEN: Pour half of the cooled coffee syrup over the cake. (Be patient for it to soak in.) Reserve the rest for serving with each slice.
STEP ELEVEN: Pipe the frosting on to the top of the cake. (You can also just spread the frosting on top with an offset spatula if you would rather.) Dust the top of the cake with cocoa powder and cut into 16 squares. I like to drizzle extra coffee syrup onto each slice of cake when serving!
FAQs
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. Let the cake come to room temperature before enjoying for the best texture!
Can I use all-purpose flour? Yes. If using AP flour you'll want to use 2 ¼ cups spooned and leveled (281 g). (AP flour is heavier than cake flour.)
Can I use espresso powder or instant coffee? I really recommend using freshly brewed coffee for the best tasting cake.
Can I make this a tiramisu layer cake? Yes, you can bake the cake batter in 3 6" cake pans or 3 8" cake pans, but the baking time will be different. I have not tested the baking times, but start with 20 minutes, and add more time as necessary.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Make sure all your wet ingredients are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can make any kind of cake batter/donut batter "gummy".
If you make this cake please leave a star review! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
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📖 Recipe
Tiramisu Cake
Ingredients
For the Cake
- 2 ½ cups (280 g) cake flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter
- 1 ½ cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tablespoon vanilla
- 1 cup (240 ml) buttermilk, at room temperature
For the Coffee Syrup
- 1 cup (240 ml) hot, strong coffee
- ½ cup (100 g) granulated white sugar
- ¼ cup (60 ml) Kahlúa or marsala wine
For the Mascarpone Cream
- 1 cup (240 ml) heavy whipping cream
- 16 oz (452 g) mascarpone cheese
- 1 cup (135 g) powdered sugar
- 2 teaspoon vanilla
- cocoa powder for dusting
Instructions
For the Cake
- Preheat the oven to 350 degrees. Grease a 9x9 pan and line it with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.2 ½ cups (280 g) cake flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)10 tablespoon (140 g) unsalted butter, 1 ½ cups (300 g) granulated white sugar
- Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.4 egg whites, at room temperature, 1 tablespoon vanilla
- Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.1 cup (240 ml) buttermilk, at room temperature
- Pour the batter into the prepared baking pan.
- Bake the cake for 33-36 minutes or until a cake tester comes out clean from the center.
- Let the cake cool in the pan for 30 minutes. Then pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.
For the Coffee Syrup
- When the cake is cooled, make the coffee syrup by mixing the hot coffee, sugar and Kahlúa together. Let it cool while working on the frosting.1 cup (240 ml) hot, strong coffee, ½ cup (100 g) granulated white sugar, ¼ cup (60 ml) Kahlúa or marsala wine
For the Mascarpone Cream
- To make the mascarpone cream frosting, add the whipped cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes. (If using a stand mixer, use a whisk attachment.)1 cup (240 ml) heavy whipping cream
- Add the mascarpone cheese to a separate large bowl and sift in the powdered sugar and add in the vanilla. Mix on medium-high speed just until combined and smooth.16 oz (452 g) mascarpone cheese, 2 teaspoon vanilla, 1 cup (135 g) powdered sugar
- Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.
Assembling the Cake
- Transfer the cake to a serving plate. Poke holes liberally on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Pour half of the cooled coffee syrup over the cake. (Be patient for it to soak in.) Reserve the rest for serving with each slice.
- Pipe the frosting on to the top of the cake. (You can also just spread the frosting on top with an offset spatula if you would rather.)
- Dust the top of the cake with cocoa powder and cut into 16 squares. Drizzle extra coffee syrup onto each slice of cake when serving!cocoa powder for dusting
What if we take this masterpiece and create a "fruity tiramisù" from it? I was thinking about some fruit syrup instead of the coffee, like "amarena" (a sort of cherry that I don't know how is called in English, sorry) syrup, and on top some fresh berries (strawberries, blueberries and raspberries) with the Mascarpone cream ... Do you think it could work?
P.S. I discovered recently you website and I've already tried the chocolate fudge cake and I'm in love! ❤️
You have such a beautiful way of explaining and your pictures are stunning! 😍
Thank you for sharing all this! You are doing a fantastic job!