Coffee Tiramisu Cake

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If you love the flavor of tiramisu but want something a little more structured, this Coffee Tiramisu Cake is exactly what you need. It transforms the creamy, coffee-soaked layers of classic tiramisu into a sliceable, celebratory cake. With soft sponge cake layers soaked in espresso, fluffy mascarpone cream, and a generous dusting of cocoa powder, it offers all the depth and decadence of tiramisu in a more elegant form.

This isn’t a shortcut recipe or a boxed mix adaptation. It’s a made-from-scratch dessert that brings real flavor and texture, yet it’s surprisingly manageable even for beginner bakers. The sponge is light but sturdy, the cream filling is rich but not overly sweet, and the espresso flavor is bold without being overpowering.

We designed this cake to be layered and chilled, giving it time to absorb all those coffee and cream flavors. Each slice cuts cleanly, revealing even, beautiful layers. It’s a fantastic centerpiece for a dinner party, holiday, or any special occasion.

The mascarpone filling is stabilized with whipped cream, making it light and airy, and it spreads easily between layers. If mascarpone isn’t available, you can use full-fat cream cheese as a substitute—the texture will be slightly different, but still delicious. The key is using strong brewed espresso or instant espresso dissolved in hot water.

Unlike a traditional tiramisu that uses ladyfingers, this version uses sponge cake, which is better for layering and slicing. The cake layers soak up the coffee evenly without falling apart, so you get that classic soaked texture without the mess.

This cake holds up well when chilled overnight and can even be made a full day in advance. The flavor improves as it rests, so it’s an ideal make-ahead dessert. Serve it cold with a dusting of cocoa powder and some chocolate shavings for extra flair.

If you’re entertaining guests or want to bring something impressive to a potluck, this cake will get attention. It tastes sophisticated, but the process is approachable. Once you make it, you’ll want to add it to your regular baking rotation.

Servings: 10-12 slices
Prep Time: 35 minutes
Cook Time: 25 minutes
Chill Time: 6 hours (or overnight)
Total Time: 7 hours

Ingredients:

For the Cake:

• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tsp baking powder

For the Coffee Syrup:

• 1 cup strong brewed espresso or 2 tbsp instant espresso + 1 cup hot water
• 2 tbsp granulated sugar

For the Mascarpone Cream:

• 1 1/2 cups heavy cream, cold
• 1/2 cup powdered sugar
• 8 oz mascarpone cheese, cold
• 1 tsp vanilla extract

For Topping:

• Unsweetened cocoa powder (for dusting)
• Chocolate shavings (optional)

Instructions:

1. Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a bowl, beat eggs and sugar until pale and doubled in volume (about 5 minutes). Add vanilla. Sift in flour, salt, and baking powder. Fold gently until combined. Divide between pans and bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
2. Make Coffee Syrup: Stir sugar into hot espresso until dissolved. Let cool.
3. Make Mascarpone Cream: Whip cold heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla and beat until smooth and fluffy.
4. Assemble the Cake: Slice each cake layer in half horizontally to create four layers. Place one on a serving plate and brush generously with coffee syrup. Spread a layer of mascarpone cream on top. Repeat with remaining layers, ending with cream on top.
5. Chill: Cover and chill for at least 6 hours or overnight to let the flavors meld.
6. Finish and Serve: Dust the top with cocoa powder and garnish with chocolate shavings if desired. Slice and serve cold.

Tips:

• Use cold mascarpone and cream for best texture.
• Don’t over-soak the cake—brush, don’t drench.
• For neater layers, use a serrated knife to cut the cake.
• Store covered in the fridge for up to 4 days.

Why You’ll Love This Recipe:

It has all the flavor of traditional tiramisu but with the structure and beauty of a layer cake. The textures are balanced, the flavors are deep, and it slices cleanly for an elegant presentation.

Coffee Tiramisu Cake transforms the classic dessert into a sliceable layer cake. With espresso-soaked sponge, mascarpone cream, and a cocoa-dusted top, it’s rich, light, and made for sharing.