Learn how to make super easy Tiramisu Cake Recipe. A homemade vanilla cake is soaked with espresso and finished with an espresso mascarpone whipped cream frosting. Watch the Tiramisu Cake Video for step by step instructions and read the post for a small batch option!
Hi hi! I hope things are well with you. Just popping in to share this tiramisu cake recipe! This is a rework of a super old recipe of mine, which I turned into a sheet cake with a coffee soak, and an espresso mascarpone frosting.
This tiramisu cake is a super fun twist on a regular vanilla snack cake - I love it and I really hope you do too! Homemade cake recipes are something that feel extra special, and this from scratch tiramisu cake is the perfect dessert for any occasion.
You will see two sizes of tiramisu cake in this blog post - a larger sized one, and a smaller one which was made in an eighth sheet pan. You can scale this recipe accordingly!
If you are looking for a more classic tiramisu recipe, check out my small batch tiramisu recipe!
What is tiramisu cake?
Tiramisu cake is all the flavours of the classic Italian dessert tiramisu... but in a cake! This recipe has a few components, which when combined, become the most amazing, easy tiramisu cake recipe.
- Vanilla Cake. This vanilla cake recipe is super similar to my funfetti cake recipe, except that I switched out buttermilk for the yoghurt and milk in the recipe. The buttermilk adds a super delicious tanginess to the cake. The cake represents ladyfingers or savoiardi biscuits which are traditionally used in tiramisu!
- Coffee Syrup Soak. I just went for a super strong coffee soak, which is brushed over the slightly warm cake. You can add booze here if you want to - kahlua or another coffee liqueur works great.
- Espresso Mascarpone Frosting. Because you aren't layering the cake here and getting lots of coffee soak within each layer, I added some espresso to the mascarpone frosting too. This added amazing flavour and went so well with the classic dusting of cocoa that tiramisu gets.
How to small batch this recipe
The full size version of this tiramisu cake makes a 9"x13" (20x30cm) cake. However if you were wanting to do a small batch version, you could do a half batch of the recipe and bake it in an eighth sheet pan. The method is exactly the same, it just uses half the quantity of ingredients. The quantities for a half size cake are:
Vanilla Cake
- 130g all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 110g buttermilk, at room temperature
- ½ tsp vanilla bean paste
- 75g unsalted butter, at room temperature
- 80g granulated sugar
- 1 large egg, at room temperature
Make the recipe as written, then spread the mixture into a lined eighth sheet pan or 9"x5" loaf pan and bake for 25 to 30 minutes.
Coffee Soak
- 25g strong coffee, cold
Espresso mascarpone frosting
- 115g mascarpone, cold
- ¾ tsp espresso powder or fine instant coffee
- 55g powdered sugar, sifted
- ¼ tsp vanilla bean paste
- pinch of salt
- 120g heavy cream, cold from the fridge
What is an Eighth sheet pan?
I made this mini tiramisu cake in my favourite pan at the moment - an eighth sheet pan. The name comes from the size - they are an eighth of a full sheet pan (so quarter sheet pan, half sheet pan etc come from this too). Eighth sheet pans are a great size and are super handy for all sorts of things such as baking bake a single cookie, or they are great for toasting nuts. I also have them around my kitchen to use to keep things organised - I pop things I am defrosting onto them to keep them off the counter, and I have one by the stove to hold all my oil and things I use for cooking.
The eighth sheet pan is also used in my baking all the time - this funfetti snack cake was made in one, along with these small batch cheese buns. I have a bunch more recipes coming your way soon too which use this pan. They are super cute and a great investment.
However, if you don't have an eighth sheet pan then no worries at all - this recipe can be made in a loaf pan. Make sure you use a loaf pan that is on the larger side so that your vanilla cake batter doesn't end up too thick. I have this one which I tested and it worked great.
How to make Mascarpone Frosting
I topped my tiramisu cake with an espresso mascarpone frosting. This frosting is essentially a mascarpone stabilised whipped cream that has been sweetened.
Mascarpone frosting is super easy to make with an electric handheld mixer, or you can use your stand mixer if you like. The technique may seem a little strange adding liquid cream to the frosting but I promise that it all comes together nicely! The frosting is creamy and smooth, and goes so well with the vanilla cake.
- Whip together the mascarpone cheese and the espresso powder. The espresso powder needs to mix in evenly so adding it in first gives it a good chance to do so.
- Add in the powdered sugar, vanilla, and salt, and mix to incorporate.
- With the mixer going, stream in the heavy whipping cream. This step will feel very strange. The cream is going to make the mixture loose and sloppy, but just keep mixing, it will come together.
- Whip together the cream and mascarpone mixture. It will combine and then after a little more whipping, will thicken and turn into a smooth and silky mascarpone frosting. If you over whip by accident, just incorporate a little more liquid cream in.
- Transfer to a piping bag to pipe onto the cake, or smooth on with a spatula. I used an ateco #865 tip.
How to Substitute for Buttermilk in this recipe
If you don't have buttermilk on hand, for this recipe in particular (and often other baking recipes), lemon juice and milk isn't the best subsitute. This recipe from Serious Eats goes into a lot of detail on buttermilk subs and which is best in baking. I prefer to go for a yoghurt / sour cream and milk combination which I use in my other vanilla cake recipe - you can use 65g milk and 45g greek yoghurt or sour cream if you don't have buttermilk on hand.
Frequently Asked Questions
What can I use instead of espresso powder?
If you don't have access to espresso powder, you can use finely ground instant coffee.
Can tiramisu cake be made ahead of time?
Yes, you can make this recipe ahead of time and store in the fridge. The coffee soak may make it a little more moist, but it will be fine.
How do you store tiramisu cake?
Store leftover tiramisu cake in an airtight container in the fridge.
What is a good substitute for Mascarpone?
You can try to substitute mascarpone with cream cheese, but it won't taste as much like tiramisu. Cream cheese is much more tangy and tastes quite different to mascarpone. It's really worth tracking it down if you can!
For more homemade cake recipes:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Tiramisu Cake
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 16 Servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Learn how to make super easy Tiramisu Cake Recipe. A homemade vanilla cake is soaked with espresso and finished with an espresso mascarpone whipped cream frosting. Watch the Tiramisu Cake Video for step by step instructions!
Ingredients
Vanilla Cake
- 260g all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 220g buttermilk, at room temperature
- 1 tsp vanilla bean paste
- 150g unsalted butter, at room temperature
- 160g granulated sugar
- 2 large eggs, at room temperature
Coffee Soak
- 50g strong coffee, cold.
Espresso Mascarpone Frosting
- 230g mascarpone, cold
- 1 ½ tsp espresso powder or fine instant coffee
- 110g powdered sugar, sifted
- ¼ tsp vanilla bean paste
- pinch of salt
- 240g heavy cream, cold from the fridge
Cocoa powder to dust
Instructions
VANILLA CAKE
- Preheat the oven to 350°f / 180°c. Grease and line a 9"x13" (20cm x30cm) pan or quarter sheet pan with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt.
- In a small bowl, combine the buttermilk and vanilla.
- In a medium bowl using an electric mixer cream together the butter and sugar until light and fluffy, scraping down the sides as needed.
- Add the eggs and mix until incorporated. Scrape down the sides of the bowl using a spatula.
- With the mixer on low, alternately add the wet and dry ingredients. Add a third of the dry ingredients, followed by half the wet ingredients, then another third of the dry ingredients, followed by the second half of the wet ingredients. Finally, add the remaining third of the dry ingredients. Mix until just incorporated, scraping down the sides as needed.
- Transfer the mixture to the prepared pan and smooth down. Tap the pan on the counter a few times to ensure the mixture is settled.
- Bake the cake for 25 to 30 minutes, until the top is golden brown, springs back when lightly pressed, and a skewer inserted into the middle of the cake comes out clean.
- Cool the cake in the pan for 10-15 minutes, then transfer the cake to the serving plate. Brush liberally with the coffee and leave to cool completely.
ESPRESSO MASCARPONE FROSTING
- Place the mascarpone and espresso powder into a medium bowl. Whip with an electric hand mixer on high, until the mascarpone is smooth and the coffee is incorporated.
- Add the powdered sugar, salt, and vanilla, and mix to combine.
- With the mixer still going, stream in the heavy cream until it is all added, then continue to whip. The cream will incorporate and the frosting will seem quite thin - keep mixing until it has the consistency of thick whipped cream. Be careful not to over whip. It will come together quickly.
- Transfer the frosting to a piping bag lined with a french star tip. Pipe blobs all over the surface of the snack cake. Alternatively you can smooth it on with an offset spatula.
- Dust the top of the cake with cocoa powder. Store in the fridge until you serve.
- Store leftovers in an airtight container in the fridge.
Notes
To make a small batch tiramisu cake, use the quantities listed in the blog post.
Keywords: Tiramisu, Snack Cake, Tiramisu Snack Cake, Cake, Mascarpone
Comments
Hey,
Hope you’re well. I really wanted to give this recipe a try but size pans in the uk seem to be really different to the ones you get in the states. I only have access to an 8inch and 9inch square pan and a 9x13 inch rectangular pan which I usually use for tray bakes. Which pan would you suggest is closest to the one you’ve used?
Thank a lot in advance!
AL
Hi! I have a section in the blog post about using a loaf pan to make this recipe 🙂 You will likely need to scale the recipe to fit any of those pans, you can use my calculator here for that! Calculators and Converters
the best!!!!!!!
★★★★★
this is such a perfect little cake 🙂
★★★★★
Made this one for my dad’s birthday! It tasted good but the cake was really dense. Likely I over mixed or something. I think I would like this more using cake flour to lighten it. I might also try a stronger coffee for the soak. Loved the icing though; It was the perfect tiramisu hint!
★★★
Hi! So sorry to hear it didn't work - over mixing will certainly make it too dense, you could also make sure your baking powder isn't expired and your oven is calibrated to the right temperature 🙂
This cake is now my go-to when I want something simple to impress when guests come for morning tea, or a delicious dessert. Have made at least 5 times in the last month and has been perfect everytime.
★★★★★
Such a great recipe. Super simple with a big flavour hit !! Espresso powder in the icing was INSANE ! Could have just eaten that!
★★★★★
I’m going to be making this tomorrow for a friends birthday cake - is heavy cream just normal cream in NZ? Or should I find that thickened cream in the small tubs?
Cheers!
Hi! Sorry I just saw this! Yep normal cream - the one we use for whipped cream 🙂
If you want a bit higher fat content in your cream try Lewis Road. I use it as a 'special occasion' cream because it is more expensive than the others.
I made the mini version of this cake once a few months back, before the heatwave here in the UK. But it's been all I dream about since. I bought the small mini pans online especially for this and it came out perfect. But that frosting, oh my god that frosting. I was a big hit with all those that I deigned worthy of having a slice. Being a small cake there was precious little to go around, so only those I truly love got a bit. I will make it again now the weather is more civilised and condusive to baking! As always, another flawless recipe. Thank you!
★★★★★
Hi Erin! This recipe looks so good, but I have a hard time finding buttermilk where I am. I've substituted with kefir in other recipes with varying success, but I was wondering if you had a suggestion? (I've tried the milk lemon juice thing in other recipes but it doesn't always seem to work either, maybe because I'm using shelf stable milk but not really sure.)
Hi! You can use yoghurt watered down with milk - there is a full section on this in the blog post 🙂