Tiramisu Cake

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

• 260 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 220 g buttermilk, at room temperature
• 1 tsp vanilla bean paste
• 150 g unsalted butter, at room temperature
• 160 g granulated sugar
• 2 large eggs, at room temperature
• 50 g strong coffee, cold.
• 230 g mascarpone, cold
• 1 1/2 tsp espresso powder or fine instant coffee
• 110 g powdered sugar, sifted
• 1/4 tsp vanilla bean paste
• pinch of salt
• 240 g heavy cream, cold from the fridge

👨‍🍳 Instructions

1. 1--- VANILLA CAKE ---
2. 2Preheat the oven to 350°f / 180°c. Grease and line a 9"x13" (20cm x30cm) pan or quarter sheet pan with parchment paper.
3. 3In a medium bowl, combine the flour, baking powder, and salt.
4. 4In a small bowl, combine the buttermilk and vanilla.
5. 5In a medium bowl using an electric mixer cream together the butter and sugar until light and fluffy, scraping down the sides as needed.
6. 6Add the eggs and mix until incorporated. Scrape down the sides of the bowl using a spatula.
7. 7With 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.
8. 8Transfer the mixture to the prepared pan and smooth down. Tap the pan on the counter a few times to ensure the mixture is settled.
9. 9Bake 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.
10. 10Cool 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.
11. 11--- ESPRESSO MASCARPONE FROSTING ---
12. 12Place 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.
13. 13Add the powdered sugar, salt, and vanilla, and mix to combine.
14. 14With 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.
15. 15Transfer 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.
16. 16Dust the top of the cake with cocoa powder. Store in the fridge until you serve.
17. 17Store leftovers in an airtight container in the fridge.