If you adore the luscious, creamy delight of tiramisu but want something a bit more cake-like and celebratory, you are going to fall head over heels for this Coffee Tiramisu Cake Recipe. It beautifully marries the rich, bold essence of coffee with soft, moist layers enveloped in a dreamy mascarpone cream, dusted with cocoa powder and sprinkled with dark chocolate shavings for that perfect finishing touch. This recipe transforms the classic Italian dessert into a stunning cake that’s sure to impress anyone lucky enough to get a slice. Whether for a special occasion or a cozy coffee break, this Coffee Tiramisu Cake Recipe promises layers of flavor that will keep you coming back for more.
Ingredients You’ll Need
All the ingredients in this Coffee Tiramisu Cake Recipe are straightforward pantry staples and fresh essentials that play starring roles in flavor, texture, and visual appeal. Each item contributes to making the cake moist, creamy, perfectly spongy, and deliciously coffee-infused.
- 2 cups all-purpose flour: Provides structure and tenderness to the cake layers.
- 1 1/2 teaspoons baking powder: Ensures the cake rises nicely and stays light.
- 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
- 1/2 cup unsweetened cocoa powder: Adds a subtle chocolate richness that complements the coffee.
- 1 cup granulated sugar: Sweetens the cake to perfection without overpowering.
- 1/2 cup unsalted butter, softened: Brings tenderness and moistness to the crumb.
- 2 large eggs: Bind the ingredients while adding richness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 cup strong brewed coffee, cooled: Infuses the batter with coffee’s signature boldness.
- 1/2 cup whole milk: Keeps the cake from drying out and ensures softness.
- 1 tablespoon instant coffee granules (optional): For an extra punch of coffee flavor in the cake layers.
- 1 cup mascarpone cheese: The creamy heart of the frosting that is silky and not too sweet.
- 1 cup heavy cream: Whipped to add lightness and fluffiness to the mascarpone cream.
- 1/4 cup powdered sugar: Sweetens the mascarpone mixture delicately.
- 1 teaspoon vanilla extract (for the cream): Enhances the smoothness of the mascarpone filling.
- 2 tablespoons coffee liqueur (optional, such as Kahlúa): Adds an adult twist and deep coffee aroma.
- 1/2 cup strong brewed coffee (for syrup): Used to soak the cake layers, lending moisture and intense coffee flavor.
- 1/4 cup granulated sugar (for syrup): Sweetens the coffee soak without making it cloying.
- 2 tablespoons coffee liqueur (optional, for syrup): Boosts the complexity of the syrup soak.
- Unsweetened cocoa powder (for dusting): Finishes the cake with that classic tiramisu look and a subtle bitterness.
- Dark chocolate shavings or grated chocolate (optional): Adds texture and elegant decoration on top.
How to Make Coffee Tiramisu Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder for that perfect chocolaty base. In a large bowl, cream softened butter with sugar until it becomes light and fluffy—this step is crucial for a tender crumb. Add the eggs one at a time, beating well to incorporate each fully, then stir in vanilla extract. Next, gently alternate mixing in the dry ingredients with the brewed coffee and milk, starting and ending with the dry mixture. This method ensures the batter remains light and well combined. If you’re using instant coffee granules for an extra hit, fold them in here.
Step 2: Bake the Cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This is where the magic happens—your kitchen will fill with the irresistible aroma of coffee and cocoa mingling together. Remove the pans from the oven and let cool for 10 minutes before turning the cakes out onto wire racks. Allow the layers to cool completely before assembling to prevent melting the mascarpone cream later.
Step 3: Make the Mascarpone Cream
In a large bowl, beat the mascarpone cheese until smooth and creamy. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form—this whipped element is what makes the frosting so dreamy and light. Gently fold the whipped cream into the mascarpone with care to keep the mixture airy. Add in vanilla extract and coffee liqueur if you’re using it, which infuses the cream with an extra layer of flavor complexity that perfectly ties into the coffee-soaked cake.
Step 4: Prepare the Coffee Syrup
This syrup is essential because it gives the cake those wonderfully moist, coffee-soaked layers. In a small saucepan over medium heat, combine the brewed coffee and granulated sugar, stirring until the sugar dissolves. Remove from heat and stir in coffee liqueur if desired. Let this syrup cool completely before using—it’s the secret to that signature tiramisu moisture and punch.
Step 5: Assemble Your Coffee Tiramisu Cake Recipe
Once your cake layers are cool, slice each one horizontally to create four thin layers. Place the first layer on your serving plate and generously drizzle with coffee syrup so it soaks right in. Then, spread an even layer of mascarpone cream. Repeat this process with the remaining layers, ending with a smooth coat of mascarpone cream on top. Dust the final layer with unsweetened cocoa powder and sprinkle dark chocolate shavings for an elegant, inviting finish. Refrigerate the entire cake for at least 4 hours or overnight; this patience pays off when the flavors come together beautifully.
How to Serve Coffee Tiramisu Cake Recipe
Garnishes
The simple dusting of unsweetened cocoa powder paired with a handful of dark chocolate shavings is all you need to elevate the look and taste of the cake. The cocoa adds slight bitterness that balances the sweet cream, and the chocolate shavings provide subtle texture and decadence. For an extra special touch, you might add a few coffee beans or a sprig of fresh mint on top.
Side Dishes
Pair this cake with a light, refreshing beverage like a cappuccino or an espresso to highlight its coffee flavors. A scoop of vanilla gelato or a lightly sweetened mascarpone mousse on the side can also complement the dish without overpowering it. If you want to keep things classic, a glass of dessert wine or coffee liqueur on ice works beautifully with this Coffee Tiramisu Cake Recipe.
Creative Ways to Present
Try slicing the cake into neat, elegant squares and serving them on individual plates dusted with cocoa. For a more rustic vibe, serve it family-style on a wooden board with fresh berries and edible flowers garnishing the platter. If you’re feeling festive, drizzle a little chocolate ganache or caramel sauce over each slice before serving to amp up the visual and flavor appeal.
Make Ahead and Storage
Storing Leftovers
This cake keeps wonderfully in the fridge for up to 3 days. Store it tightly covered with plastic wrap or under a cake dome to protect the freshness and moisture. The flavors actually deepen over time, so the next-day slice often tastes even better!
Freezing
If you want to make this Coffee Tiramisu Cake Recipe ahead of time, it freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To enjoy, thaw it in the fridge overnight and dust with fresh cocoa powder before serving.
Reheating
Since this cake is best enjoyed chilled, reheating is not recommended. If you prefer, simply allow the cake to sit at room temperature for half an hour before serving to take the chill off and let the flavors bloom.
FAQs
Can I use instant coffee powder instead of brewed coffee?
Yes! Instant coffee granules can be dissolved in hot water and used both in the batter and syrup if you don’t want to brew fresh coffee. Just make sure it’s strong for the best flavor.
Is it okay to skip the coffee liqueur?
Absolutely. The coffee liqueur adds depth and a little boozy warmth, but the cake is still delicious without it—perfect for kids or anyone avoiding alcohol.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be mindful that texture might vary slightly, but it will still be scrumptious.
How long should I let the cake chill before serving?
For the best texture and melding of flavors, refrigerate the assembled cake for at least 4 hours, but overnight is ideal.
Can I double this recipe for a bigger crowd?
Definitely! Just double all the ingredients and bake in larger pans or more cake pans. The assembly and chilling time remain the same.
Final Thoughts
This Coffee Tiramisu Cake Recipe is like a hug in dessert form, blending familiar, beloved flavors into something uniquely delightful and show-stopping. Whether you’re treating yourself, surprising guests, or celebrating a special moment, this recipe delivers richness, coffee bliss, and creamy goodness all in one slice. Give it a try, and get ready for the compliments and requests for seconds that are sure to follow!
Print
Coffee Tiramisu Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This Coffee Tiramisu Cake combines the rich flavors of classic tiramisu with a moist chocolate cake infused with coffee. Layers of tender cocoa cake are soaked in a sweet coffee syrup and filled with a luscious mascarpone cream, then dusted with cocoa powder and topped with chocolate shavings for an elegant dessert perfect for coffee lovers.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee (cooled)
- 1/2 cup whole milk
- 1 tablespoon instant coffee granules (optional, for extra coffee flavor)
Mascarpone Cream
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur (optional, such as Kahlúa)
Coffee Syrup
- 1/2 cup strong brewed coffee
- 1/4 cup granulated sugar
- 2 tablespoons coffee liqueur (optional)
For Garnish
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings or grated chocolate (optional)
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans thoroughly to ensure easy release after baking. This step sets the stage for your cake layers.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, approximately 3 minutes. This incorporation of air creates a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, thoroughly mixing after each addition. Stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while alternating with the cooled strong brewed coffee and whole milk, beginning and ending with the dry ingredients. If using, dissolve the instant coffee granules in the coffee before mixing for deeper coffee flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool the Cakes: Let the baked cakes cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely to room temperature before assembling.
- Prepare the Mascarpone Cream: In a large bowl, beat the mascarpone cheese until smooth and creamy, ensuring no lumps remain.
- Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form, which provides volume and lightness.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone cheese mixture, maintaining the airy texture. Stir in the vanilla extract and optional coffee liqueur for a subtle flavor lift.
- Make the Coffee Syrup: In a small saucepan over medium heat, combine strong brewed coffee and granulated sugar. Stir continuously until the sugar dissolves. Remove from heat and mix in coffee liqueur if using. Allow the syrup to cool to room temperature.
- Slice Cake Layers: Once completely cooled, slice each cake horizontally in half to create four thin layers. This creates multiple layers for soaking and filling.
- Assemble the Cake: Place the first cake layer on a serving platter. Generously drizzle with the coffee syrup to soak the cake.
- Add Mascarpone Cream Layer: Spread a layer of the prepared mascarpone cream evenly over the soaked cake layer.
- Repeat Layers: Continue layering the remaining cake pieces, coffee syrup, and mascarpone cream, finishing with a final mascarpone cream layer on top.
- Decorate: Dust the top layer with unsweetened cocoa powder and sprinkle with dark chocolate shavings or grated chocolate to add texture and a finishing touch.
- Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight. This allows the flavors to meld beautifully and the cream to set.
- Serve: Slice the chilled cake and serve. Enjoy the rich, coffee-infused tiramisu cake as a decadent dessert for any occasion.
Notes
- For a stronger coffee flavor, add instant coffee granules to the cake batter and coffee syrup.
- Use whole milk for the best texture, but you can substitute with 2% milk if preferred.
- Make sure the cakes are completely cooled before slicing to prevent crumbling.
- The coffee liqueur is optional but adds an authentic tiramisu note—substitute with additional coffee or omit for a non-alcoholic version.
- This cake is best enjoyed after chilling overnight to allow the flavors to fully develop.
- Store leftover cake covered in the refrigerator for up to 3 days.
- You can prepare the components a day ahead to save time on assembly day.
