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Coffee Tiramisu Cake

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.
Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Chilling Time 6 hours
Total Time 7 hours
Servings 12 slices

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
 

  • 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.
  • Make Coffee Syrup: Stir sugar into hot espresso until dissolved. Let cool.
  • Make Mascarpone Cream: Whip cold heavy cream and powdered sugar to soft peaks. Add mascarpone and vanilla and beat until smooth and fluffy.
  • 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.
  • Chill: Cover and chill for at least 6 hours or overnight to let the flavors meld.
  • Finish and Serve: Dust the top with cocoa powder and garnish with chocolate shavings if desired. Slice and serve cold.

Notes

  • 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.