Indulge in pure bliss with this Decadent Coffee Tiramisu Cake—a luxurious twist on the classic Italian dessert. Rich layers of espresso-soaked sponge cake are delicately stacked with velvety mascarpone cream and dusted with a generous coating of cocoa powder.
Each bite delivers a harmonious blend of bold coffee flavor and smooth, creamy sweetness, making it the perfect dessert for special occasions or an elevated treat for coffee lovers. Whether served at an elegant dinner party or enjoyed quietly with a cup of espresso, this cake promises to impress with its irresistible texture and unforgettable flavor. Prepare to savor every bite!
If you’re a fan of coffee, creamy desserts, and Italian indulgence, this Coffee Tiramisu Cake combines the best of all three worlds. It’s a beautiful layered cake inspired by the classic Italian tiramisu, with soft coffee-infused sponge, mascarpone whipped cream, and dustings of cocoa that melt in your mouth. Ideal for special occasions or a luxurious weekend treat, this dessert delivers all the creamy, caffeinated comfort you crave.
Decadent Coffee Tiramisu Cake Recipe
Description
This Decadent Coffee Tiramisu Cake is a luscious twist on the classic Italian dessert. Layers of espresso-soaked sponge cake alternate with silky mascarpone cream, rich chocolate ganache, and a dusting of cocoa powder.
Perfectly balanced with the bold flavor of coffee and the sweetness of creamy filling, this indulgent treat is ideal for special occasions or a luxurious weekend dessert.
The cake is chilled for optimal flavor and texture, resulting in a melt-in-your-mouth experience that coffee and dessert lovers alike will adore.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat the eggs and sugar together using a hand or stand mixer on high speed until pale, thick, and tripled in volume — about 5 minutes. Add vanilla extract.
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In a small saucepan, warm the milk and butter until the butter melts and the mixture is hot but not boiling. With the mixer on low, slowly drizzle the warm milk into the egg mixture, then fold in the flour mixture gently using a spatula.
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Divide the batter between the prepared pans and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Combine the brewed coffee, sugar, and liqueur (if using) in a bowl. Stir until the sugar dissolves. Set aside to cool.
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In a large chilled bowl, whisk together the mascarpone, heavy cream, powdered sugar, and vanilla extract on medium speed until thick and fluffy. Be careful not to overmix — stop as soon as stiff peaks form.
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Once the cake layers are completely cool, use a serrated knife to level the tops if needed.
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Place one layer on a cake plate. Brush the top generously with half of the coffee soak — the sponge should absorb the liquid but not become soggy.
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Spread half of the mascarpone cream over the layer and dust lightly with cocoa powder.
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Top with the second cake layer, brush with the remaining coffee soak, and cover with the remaining mascarpone cream. Use an offset spatula to smooth the top and sides.
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Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the flavors to meld and the mascarpone cream to firm up.
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Just before serving, dust the top generously with cocoa powder. For extra flair, sprinkle with chocolate shavings or curls.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 34g53%
- Saturated Fat 20g100%
- Cholesterol 120mg40%
- Sodium 250mg11%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 40g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
A Decadent Coffee Tiramisu Cake is the perfect fusion of bold espresso flavor, creamy mascarpone, and soft sponge cake. This showstopping dessert is ideal for dinner parties or special occasions, as it balances sophistication and indulgence with surprising ease.
Whether you're making it from scratch or adapting a semi-homemade version, these recipe tips and serving tricks will ensure your Coffee Tiramisu Cake impresses every time.
Why You'll Love This Cake
Unlike traditional tiramisu with ladyfingers, this cake has the structure of a layer cake but still delivers the same espresso-laced elegance and creamy decadence. The contrast of light sponge, velvety mascarpone, and bittersweet cocoa makes it the perfect fusion of bakery-style cake and classic Italian dessert.
Serving and Storage
Slice with a sharp, warm knife for clean edges. Store leftovers covered in the refrigerator for up to 4 days. The flavor deepens after a day, making this an excellent make-ahead dessert.
Tips for Success
- Use room-temperature eggs and cold cream/mascarpone for best volume and stability.
- For a shortcut, you can substitute sponge cake with a store-bought vanilla cake, but homemade adds a rich, airy texture.
- If you don’t want alcohol, simply omit the liqueur — the coffee alone gives plenty of flavor.
- Chill the mixing bowl and whisk attachments before whipping the cream to help it stabilize quickly.
Recipe Tips
- Choose the Right Cake Base
Traditional tiramisu uses ladyfingers, but for a cake version, go with a light and fluffy sponge or genoise cake. A chiffon cake also works beautifully due to its airy texture. Bake two or three layers and let them cool completely before assembly. If you’re short on time, high-quality store-bought sponge layers can work. - Soak It—but Don’t Drown It
Coffee flavor is central to tiramisu. Brew strong espresso or dark roast coffee and allow it to cool. Mix it with a splash of coffee liqueur (like Kahlúa or Tia Maria) for an adult twist. When brushing the cake layers, use a pastry brush or spoon to gently dab the liquid—enough to infuse, not saturate. Oversoaking can lead to a soggy cake that doesn’t slice cleanly. - The Mascarpone Cream Matters
Use room-temperature mascarpone for a smooth, lump-free texture. Beat it gently with powdered sugar and a splash of vanilla. For lightness, fold in whipped cream (or stabilized whipped cream if you need the cake to hold its shape longer). If you're making a layered cake, the consistency should be thick enough to spread without dripping. - Layer Like a Pro
Begin with a cake layer, brush it with the coffee mixture, then spread a generous layer of mascarpone cream. Repeat with the remaining layers. Optionally, sift unsweetened cocoa powder or add a sprinkling of shaved chocolate between layers for extra richness. Chill the assembled cake for at least 4 hours—preferably overnight—to let the flavors meld and the cream firm up. - Don’t Skip the Cocoa Dusting
Before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh sieve. You can also garnish with dark chocolate curls, chocolate-covered espresso beans, or a drizzle of mocha ganache for added flair.
Serving Tricks
- Clean Cuts Every Time
To serve clean slices, dip a sharp knife in hot water, wipe it dry, and slice the cake. Repeat between cuts. This prevents the cream from sticking and keeps your slices picture-perfect. - Serve Chilled, Not Frozen
Coffee Tiramisu Cake is best served chilled but not icy. If it's been in the freezer for extended storage, let it thaw in the refrigerator for several hours or overnight before serving. - Individual Portions for Elegance
For a more refined presentation (or for buffets), assemble the tiramisu cake in individual glass cups or dessert rings. Alternate layers of cake, coffee soak, and cream, then chill. This makes serving easy and mess-free. - Pair with Espresso or Dessert Wine
Enhance the experience by serving slices with a shot of espresso or a glass of dessert wine such as Vin Santo or Marsala (a nod to its Italian roots). For non-alcoholic pairing, a chilled mocha or coffee milkshake works wonderfully. - Customize for the Crowd
Want to offer a kid-friendly version? Skip the alcohol entirely and use coffee-flavored syrup or hot chocolate as a soak. You can also flavor the mascarpone cream with a bit of cinnamon or nutmeg for warmth.
With its combination of rich espresso notes, velvety cream, and tender cake, a Coffee Tiramisu Cake always delivers. Follow these tips, and your dessert will be as decadent as it is unforgettable—ready to wow guests or simply elevate a cozy night in.
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Frequently Asked Questions
Can I use instant coffee instead of espresso?
Yes! While strong brewed espresso offers authentic depth, instant coffee can be a convenient substitute. Use 2 teaspoons of instant espresso powder dissolved in ¼ cup hot water. Just make sure it’s strong enough to soak into the ladyfingers or cake layers and still deliver a rich coffee flavor.
What’s the best cake base for a Tiramisu Cake?
Classic tiramisu uses ladyfingers, but for a cake version, soft sponge cake or genoise is ideal. They absorb the coffee mixture well without becoming soggy. You can also use chiffon cake for a slightly airier texture.
How do I prevent the mascarpone layer from becoming runny?
Use cold mascarpone straight from the fridge and whip it gently with heavy cream until just thickened. Overmixing can cause the mascarpone to curdle or the cream to collapse. Also, avoid adding warm ingredients—everything should be chilled before assembling.
Can I make it ahead of time?
Absolutely! In fact, it’s recommended. Making the tiramisu cake 12–24 hours ahead allows the flavors to meld beautifully and the structure to set. Keep it tightly covered in the refrigerator. It stays fresh for up to 3 days.
