Description
This Tiramisu Cake is a delightful twist on the classic Italian dessert, featuring layers of vanilla and coffee-flavored cake batters swirled together and baked to perfection. A coffee soak infuses the cake with rich espresso notes, topped with a luscious cream mixture of whipped cream and sour cream, then dusted generously with cocoa powder. It’s a perfect treat for coffee lovers looking for a moist, flavorful cake inspired by traditional tiramisu.
Ingredients
Scale
Vanilla & Coffee Cake Batter:
- 6 tablespoon (84g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 2 large eggs at room temperature
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon (3g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (80ml) full fat sour cream, at room temperature
- 1 tablespoon (15ml) vegetable oil
- ¼ cup (60ml) whole milk, at room temperature
- 1 tablespoon (4g) instant espresso powder
Coffee Soak:
- ⅓ cup (80ml) boiling hot water
- 2 teaspoon instant espresso powder
- 1 tablespoon (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 teaspoon pure vanilla extract (optional)
- 2 tablespoon (12g) cocoa powder for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang along each side for easy removal of the cake later.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine evenly.
- Cream Butter, Sugar, and Vanilla: Using a handheld mixer or stand mixer on medium-high speed, beat the softened butter, granulated sugar, and vanilla extract for about 3 minutes until the mixture becomes pale and fluffy.
- Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated and the batter is smooth.
- Add Dry Ingredients and Wet Ingredients Alternately: Add one-third of the sifted dry ingredients and mix on low speed until just combined. Then add the sour cream. Follow by adding half of the remaining dry ingredients on low speed just until blended. Next, mix in the vegetable oil and whole milk. Finally, fold in the last third of the dry ingredients thoroughly, scraping the bowl to incorporate everything evenly.
- Prepare Coffee Batter: Transfer about half of the vanilla batter into a separate bowl. Sprinkle the instant espresso powder over it and gently fold with a spatula until evenly incorporated.
- Layer Batters in Pan: Using a 1½-ounce cookie scoop or large spoon, alternate dollops of the vanilla batter and coffee batter into the prepared pan. Use the blunt side of a knife to gently swirl the two batters together creating a marbled effect.
- Bake: Bake in the preheated oven for 20-23 minutes, or until a skewer inserted into the center comes out clean.
- Cool Cake: Transfer the pan to a wire rack and allow the cake to cool for 10 minutes. Then lift the cake out using the parchment paper overhang and cool completely on the rack.
- Prepare Coffee Soak: While the cake cools, combine boiling hot water, instant espresso powder, and granulated sugar in a small bowl. Stir until the sugar dissolves completely. Let it cool to room temperature or until no longer hot.
- Level and Soak Cake: Use a serrated knife to level the cake by trimming off the dome. Brush the cooled coffee syrup all over the surface of the cooled cake for that signature tiramisu flavor infusion.
- Make Cream Topping: In a medium bowl, whip the heavy cream and powdered sugar to almost stiff peaks—between soft and stiff peaks. Add the sour cream and vanilla extract (if using), then mix gently to combine.
- Assemble and Finish: Dollop the cream topping evenly over the coffee-soaked cake and spread smoothly. Just before serving, dust the top generously with cocoa powder.
Notes
- Make sure all dairy ingredients are at room temperature for better mixing and texture.
- Use good quality instant espresso powder for a rich coffee flavor.
- Don’t over-whip the cream topping to avoid it turning grainy or separating.
- For a stronger coffee flavor, replace the hot water in the soak with strong brewed coffee.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 2 days.
- Make sure to cool the coffee soak completely before applying to the cake to prevent the cream topping from melting.
Nutrition
- Serving Size: 1 slice (approximately 1/9 of cake)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
