We’ve taken a classic dessert and given it a deliciously cheeky makeover! 😛✨ This tiramisu cake is a light, fluffy vanilla sponge cake soaked in coffee, frosted with mascarpone cream and finished with a dusting of cocoa powder. 🤩

If you're a coffee lover like us and want a show-stopping dessert, try making this tiramisu cake! It’s so easy to make and trust me, it’ll have your taste buds dancing! 🙂‍↔️💃

Let’s get started!🏃🏻‍♀️‍➡️

‍

‍

INGREDIENTS YOU'LL NEED ‍FOR THIS RECIPE!

The whole recipe, including the ingredients with their exact quantities, is mentioned in the recipe card at the bottom of this post. Here is the list of ingredients required to make this tiramisu cake.

For Vanilla Sponge Cake

• Plain flour/all-purpose flour
• Salt: A little bit of salt is used to balance the sweetness.
• Corn flour/corn starch: Used to lighten up the plain flour and make the cake extra soft.
• Baking powder
• Eggs
• Vanilla extract
• Granulated sugar
• Vegetable oil
• Buttermilk: You can use store-bought. I used homemade buttermilk here. Take 1/2 cup milk (at room temperature) and add 1 1/2 tsp lemon juice, stir to mix and set aside for 10 minutes before adding to the batter.

For Coffee Soak

• Instant coffee
• Water
• Granulated sugar or caster sugar

‍

‍

For Mascarpone Whipped Cream Frosting

• Whipping Cream/Double Cream/heavy cream (chilled): It is best to use whipping cream or 35% double cream/heavy cream as lower fat content won’t whip well or wouldn't work better. I used whipping cream here. Double cream/heavy cream is a good substitute though. Whipping cream provides a smooth and creamy texture to the frosting.
• Icing sugar/ powdered sugar
• Mascarpone cheese (cold, straight out of the fridge): Italian cream cheese with approximately 75% butterfat. It has a velvety texture, which makes this frosting silky and smooth. It is less tangy and has a slightly sweet flavour. You can’t replace it with other cream cheese.
• Vanilla extract
• Honey (optional)

For Decoration

• Cocoa powder (unsweetened)

‍

‍

EQUIPMENT REQUIRED

• Electric handheld mixer or stand mixer
• 7” round cake pan
• Mixing bowls
• Spatula
• Piping bag and nozzle (1A)
• Sifter

‍

‍

PRO TIPS!

Although this cake is incredibly easy to make, a few important things should be kept in mind for excellent results.

• Always use room temperature ingredients to keep an even consistency of the batter like eggs and buttermilk.
• Measure your flour correctly: The best way to measure the flour is by using a digital scale. If you don’t have a scale, use proper measuring cups. Fluff the flour with a spoon into a measuring cup. Scrape a knife across the top of a measuring cup to level the flour without packing it in. Too much flour will lead to dry, dense or crumbly cake.
• Sift your dry ingredients before adding them to the wet mixture as that helps to combine everything evenly.
• Don’t over-mix the batter: Once the dry ingredients are combined into the wet ingredients, stop mixing too much, otherwise, you'll end up with a dense cake.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be cold. Before adding mascarpone to the whipped cream, give it a good mix with a spoon so it can easily mix in the whipped cream.
• Prick the cooled cake layers all over with a toothpick or fork before soaking it in coffee. This allows the coffee to absorb more evenly throughout the entire cake right down to the bottom.
• The frosted cake should be refrigerated for 3-4 hours minimum (or overnight preferably).
• Generously dust with cocoa powder right before serving.

‍

‍

‍

FAQ

Can I make this cake ahead of time?

Yes! You can make it a day or two in advance. Make sure to keep it in an airtight container in the fridge. Dust with cocoa powder right before serving.

How to store it?

Keep any leftover tiramisu cake (if it lasts that long) in an airtight container in the fridge for up to 4-5 days.