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Tiramisu Cake Recipe

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4 from 2 reviews

This Tiramisu Cake is a delightful twist on the classic Italian dessert, combining layers of espresso-infused vanilla and coffee batters swirled together, baked to tender perfection. Topped with a luscious whipped cream and sour cream mixture and dusted with cocoa powder, this cake captures all the rich flavors of traditional tiramisu in a moist, swirled cake form that’s perfect for any occasion.

Ingredients

Cake Batter

  • 6 tbsp (84g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 ¼ cups (180g) all-purpose flour
  • 1 tsp (3g) cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (80ml) full fat sour cream, at room temperature
  • 1 tbsp (15ml) vegetable oil
  • ¼ cup (60ml) whole milk, at room temperature
  • 1 tbsp (4g) instant espresso powder

Coffee Soak

  • ⅓ cup (80ml) boiling hot water
  • 2 tsp instant espresso powder
  • 1 tbsp (12g) granulated sugar

Cream Topping

  • 1 cup (237ml) cold 35% heavy whipping cream
  • ¼ cup (30g) powdered sugar
  • ¼ cup (60ml) full fat sour cream
  • ½ tsp pure vanilla extract
  • 2 tbsp (12g) cocoa powder for dusting

Instructions

  1. Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, ensuring a 2-inch overhang on each side to allow easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk to blend everything evenly; set aside.
  3. Cream Butter, Sugar, and Vanilla: In a large bowl using a handheld or stand mixer, beat together the softened butter, granulated sugar, and vanilla extract on medium-high speed for about 3 minutes until the mixture is pale and fluffy. Add one egg and mix well to incorporate, then add the second egg until the batter is smooth.
  4. Combine Wet and Dry Ingredients: Add one-third of the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the sour cream. Then add half of the remaining dry ingredients and mix gently. Add the vegetable oil and whole milk and blend until smooth. Finally, fold in the rest of the dry ingredients, scraping the bottom of the bowl to ensure all ingredients are fully incorporated.
  5. Prepare Coffee Batter Portion: Transfer about half of the batter to a separate bowl. Sprinkle the instant espresso powder over this portion and gently fold it in with a spatula until evenly mixed, creating the coffee-flavored batter.
  6. Layer and Swirl Batters: Using a 1 ½-ounce cookie scoop or a large spoon, alternate dropping dollops of the vanilla batter and coffee batter into the prepared baking pan. Use the blunt side of a knife to gently swirl the two batters together to create a marbled effect.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 20-23 minutes. Check doneness by inserting a skewer into the center; it should come out clean.
  8. Cool the Cake: Remove the cake from the oven and transfer the pan to a wire rack. Let it cool for 10 minutes in the pan, then carefully lift the cake using the parchment overhang and place it on the rack to cool completely.
  9. Prepare Coffee Soak: In a small bowl, mix the boiling water with the instant espresso powder and granulated sugar. Stir until the sugar dissolves. Allow the mixture to cool to room temperature.
  10. Soak the Cake: Use a serrated knife to level the top of the cooled cake by trimming off the dome. Brush the coffee soak evenly over the entire surface of the cake to infuse flavor and moisture.
  11. Make the Cream Topping: In a medium bowl, whip the cold heavy cream with powdered sugar until it reaches almost stiff peaks, between soft and stiff. Gently fold in the sour cream and vanilla extract to create a smooth, rich cream topping.
  12. Assemble and Finish: Spread the cream topping evenly over the coffee-soaked cake. Just before serving, dust the top generously with cocoa powder for a classic tiramisu finish.

Notes

  • Ensure all dairy ingredients (butter, sour cream, eggs, milk) are at room temperature for better mixing.
  • If you prefer a stronger coffee flavor, you can substitute the instant espresso in the batter for brewed espresso or strong coffee.
  • The coffee soak can be prepared in advance and refrigerated to allow flavors to meld.
  • Use a serrated knife to level the cake to avoid crumbs and ensure a smooth top for soaking and topping.
  • This cake is best served within 1-2 days for optimal freshness but can be refrigerated for up to 3 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend and adjust baking time as needed.

Find it online: https://bitezly.com/tiramisu-cake-recipe/