Description

This Coffee Tiramisu Cake combines the best of both worlds: the rich flavors of coffee and tiramisu in a moist, fluffy cake form. Layers of coffee-soaked cake are paired with creamy mascarpone frosting and finished with a dusting of cocoa powder. It’s the perfect dessert for coffee lovers and anyone craving a unique twist on classic tiramisu!

Ingredients

Units Scale

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup strong brewed coffee (cooled)

1/2 cup buttermilk (or regular milk)

For the Coffee Syrup:

1/2 cup strong brewed coffee (cooled)

1/4 cup sugar

For the Mascarpone Frosting:

8 oz mascarpone cheese (softened)

1 cup heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons coffee liqueur (optional, or use brewed coffee)

For Garnish:

Cocoa powder (for dusting)

Dark chocolate shavings (optional)

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Instructions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Stir in the cooled brewed coffee until the batter is smooth.
Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Coffee Syrup:

In a small saucepan, combine ½ cup brewed coffee and ¼ cup sugar over medium heat. Stir until the sugar dissolves. Remove from heat and set aside to cool.

For the Mascarpone Frosting:

In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone cheese until smooth and well combined. If desired, mix in coffee liqueur or brewed coffee for extra flavor.

Assemble the Cake:

Once the cakes have completely cooled, slice each cake in half horizontally, creating four layers in total.
Place the first layer of cake on a serving platter. Brush it generously with the coffee syrup.
Spread a layer of mascarpone frosting over the coffee-soaked cake.
Repeat the process with the remaining layers of cake, coffee syrup, and frosting, stacking each layer on top of the other.
After the final layer of frosting, smooth the top and sides of the cake with an offset spatula.
Dust the top of the cake with cocoa powder and garnish with dark chocolate shavings, if desired.

Notes

You can make this cake ahead of time! Keep it in the refrigerator, covered, for up to 3 days.
If you prefer a stronger coffee flavor, add more coffee to the syrup or frosting.

For a non-alcoholic version, skip the coffee liqueur in the frosting and just use more brewed coffee