This easy tiramisu cake is made of a tender vanilla cake soaked with coffee syrup, topped with creamy mascarpone frosting, and dusted with cocoa powder. Just like classic tiramisu in cake form!
My tiramisu recipe is so popular that I always think of new ways to combine these classic flavors in more desserts. Ever since I made this cake last year I have become obsessed with it, and if you make it, you’ll understand why. I might even like this tiramisu cake more than traditional tiramisu. It’s great for any occasion: birthday, brunch, or just as a snack.
This tiramisu poke cake is made of three delicious layers, all of them are simple to make: vanilla sponge cake, coffee syrup, and creamy mascarpone frosting. You can’t really go wrong here.
This flavorful vanilla cake is one of my favorites. It’s wonderfully tender with a delicate vanilla flavor. To make this cake you’ll first need to beat the eggs and sugar using a mixer, which is what gives the cake its volume, then add the rest of the ingredients gradually. What’s unique about this cake is the hot milk-butter mixture, which gives the cake its exceptional texture. The batter will be very liquid and that’s ok.
The coffee syrup is made of a strong espresso or coffee (with no milk – just water) and sugar. If you like alcohol in your tiramisu you can add 2-4 tablespoons of Marsala wine (sweet red wine that is often used in tiramisu), or coffee liqueur such as Kahlua. It might look like there’s too much syrup, but trust me, the cake will soak it all up, so use all of it.
This dreamy frosting is the real reason why I like tiramisu. It’s made of 3 simple ingredients: mascarpone, sugar, and heavy cream, all whipped to a delicious thick frosting that tastes incredible. I like to add 2 tablespoons of coffee liqueur, but that’s optional. You can make more frosting if you want a thicker topping.
More Tiramisu Recipes:
- 1¾ cups (245 g) all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick/115 g) unsalted butter
- 1 cup (240 ml) whole milk
- 4 large eggs
- 1½ cups (300 g) granulated sugar
- 1½ teaspoons pure vanilla extract
- 1 cup (240 ml) hot espresso or strong coffee (hot water mixed with 1 tablespoon espresso powder or instant coffee powder)
- ¼ cup (50 g) granulated sugar
- 2-4 tablespoons Marsala Wine or coffee liqueur such as Kahlua , optional
- 1 cup (225 g/8 oz.) mascarpone cheese
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons coffee liqueur , optional
- 1 cup (240 ml) heavy cream
- Cocoa powder , for dusting
To make the cake: Preheat oven to 350°F/180°C. Grease a 9×13-inch pan or line with parchment paper, leaving enough overhang on the sides for lifting the cake out of the pan after baking. Set aside.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a small saucepan, combine butter and milk over medium heat just until butter is melted. Do not let it boil. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk eggs on high speed until combined and starting to foam, about 1 minute. Gradually add sugar and keep whisking until tripled in volume, about 5 minutes. Beat in vanilla.
Reduce speed to medium-low and add warm milk mixture into the egg mixture in a slow, steady stream. Add flour mixture gradually and whisk just until combined.
Pour batter into prepared cake pan. Bake for 25-35 minutes until the cake springs back when slightly touched and a skewer inserted into the center comes out clean. Allow cake to cool on a wire rack for 20 minutes, then run a knife around the edges. Invert the pan onto the rack, lift it off and let the cake continue to cool on the rack.
To make the syrup: stir together hot coffee and sugar until sugar is dissolved, then add liqueur, if using. Allow to cool.
While the cake is till warm, poke lots of holes in the cake with a fork or toothpick. Brush with coffee syrup or pour the syrup over the cake slowly and gradually, allowing it to soak in. Use all the syrup.
To make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, whisk mascarpone, sugar, and liqueur, if using, on medium speed until combined. Add heavy cream gradually, then increase the speed to high and whisk until stiff peaks form and frosting is thick. Use immediately to frost cake. Just before serving, dust frosting lightly with cocoa powder.
Keep cake in the fridge for up to 4 days.