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My tiramisu cake recipe features a delicate sponge cake layered with coffee syrup, whipped coffee frosting, and a dusting of cocoa powder. Best of all, there are no eggs!
In need of more impressive layered cakes? Try my death by chocolate cake, opera cake, and black forest cake next.
If you’re addicted to all things coffee (hello, me!) and need an eye-catching cake, make my tiramisu cake.
Inspired by my classic tiramisu recipe, I kept the warming coffee, cocoa, and buttercream taste. The only difference? I swapped the lady fingers for a delicate and satisfying sponge cake.
Table of Contents
Why I love this recipe
- Egg and dairy-free. Though you’d never guess by how light and fluffy it is!
- Easier than tiramisu. While no doubt delicious, classic tiramisu is notorious for being time-consuming. My cake, on the other hand, comes together in only 30 minutes.
- Easy to modify. Use decaf coffee to make it caffeine-free, or add a splash of Marsala wine to give it a true tiramisu flavor.
- Fit for any occasion. It’s easy and gorgeous enough to make as birthday cakes and weekend celebrations.
Ingredients needed
- All-purpose flour. Sifted to remove any clumps. Use gluten-free flour if needed, but make sure it has xanthan gum. If it doesn’t, add ¼ teaspoon.
- Sugar. Use white sugar, brown sugar, or both. I used white sugar to keep the cake light in color.
- Baking soda. Works with the vinegar to give the cake rise and fluffiness. Don’t swap it for baking powder as it won’t have the same effect.
- Salt. Just a pinch of salt to amplify the other flavors.
- White vinegar. To help the cake rise. Apple cider vinegar also works.
- Pure vanilla extract. A must for any good cake!
- Oil. Use a neutral-flavored oil, like canola oil or vegetable oil.
- Water. To mix the batter. I also tested the recipe with unsweetened almond milk and I didn’t notice much of a difference texture-wise.
For the coffee soak:
- Instant coffee. I just mixed instant coffee with water, but you can also use a single shot of espresso.
- Powdered sugar. Adds sweetness and thickens the syrup. Try not to use granulated sugar, or else it will be too thick and difficult to spread.
For the coffee frosting:
- Coffee granules. Use instant coffee as it’s less bitter and will dissolve with the milk.
- Warm milk. I used unsweetened almond milk, but any milk works. For a creamier frosting, feel free to use heavy cream or heavy whipping cream.
- Butter. Standard or dairy-free.
- Powdered sugar. Sift this first to keep the frosting smooth.
- Vanilla extract. Another must for frosting.
- Cocoa powder. To dust the cake.
How to make tiramisu cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line two 8-inch cake pans with parchment paper.
Step 2- Make the cake batter. In a large mixing bowl, mix the dry ingredients until combined. Add the wet ingredients and mix until a smooth batter remains.
Step 3- Bake. Pour the cake batter evenly into the two cake pans. Bake for 25 minutes or until a toothpick comes out clean. Remove from the oven and let the cakes cool completely.
Step 4- Make the syrup. Whisk together the coffee and powdered sugar.
Step 5- Make the frosting. Whisk together the coffee granules and the warm milk. Pour the mixture into a large bowl, add the remaining frosting ingredients, and beat until smooth.
Step 6- Assemble. Slice the cakes in half. Place the first cake on a flat surface. Spread a generous layer of coffee syrup on top. Add ¼ cup of frosting and spread over the syrup. Place the next cake slice on top and repeat until all layers are used. Spread the remaining frosting on the top and sides of the cake and dust with cocoa powder.
Arman’s recipe tips
- Save time. Use a stand mixer to whip the cake batter and frosting.
- Use a different-sized pan. If you have a 9-inch cake pan, reduce the baking time to 18-20 minutes.
- Save the extra frosting. The recipe will make more frosting than you think you’ll need, but the extra is for frosting the sides and top of the cake.
Variations
- Make a double-layered cake. Cut the ingredients in half.
- Make a coffee mascarpone frosting. Swap the milk for softened mascarpone cheese.
- Add alcohol. If you’re okay with using alcohol, you can give the cake a more authentic flavor by adding 1-2 shots of Marsala wine, brandy, or coffee liqueur to the syrup.
- Make tiramisu cupcakes. Pour the batter into a cupcake tin lined with cupcake liners and bake for 18-20 minutes.
Storage instructions
To store: Store leftover tiramisu cake slices in an airtight container in the fridge for up to one week.
To freeze: Keep the cake in a freezer-friendly container and freeze for up to six months.
Frequently asked questions
Use decaffeinated coffee to keep all the coffee flavor but with none of the caffeine.
More elegant desserts
Tiramisu Cake
Ingredients
- 3 cups all purpose flour gluten free, if needed * See notes
- 2 cups sugar white, brown, or a combination of both
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 teaspoon vinegar white or apple cider
- 1/2 cup + 2 tbsp oil any neutral flavored oil
- 2 cups water
For the coffee syrup
- 3/4 cup black coffee brewed or instant
- 2 tablespoon powdered sugar
For the coffee frosting
- 1 teaspoon instant coffee
- 1 1/2 tablespoon unsweetened almond milk warm
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
To decorate
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- Prepare the cake. In a large mixing bowl, mix your dry ingredients until combined. Add the wet ingredients and mix until a smooth batter remains.
- Distribute the cake batter evenly amongst the two cake pans. Bake for 25 minutes, or until a skewer comes out clean. Remove from the oven and let the cakes cool completely.
- Prepare the syrup. Whisk together the coffee with the powdered sugar until combined.
- Prepare the frosting. Whisk together the coffee granules with the warm milk. Pour into a large mixing bowl. Add the rest of the ingredients and beat together, until smooth and fluffy.
- Slice the two cakes in half. Assemble the cake by placing the first cake on a flat surface. Spread a generous layer of the coffee syrup over the top completely. Add a heaping 1/4 cup portion of the frosting and spread over the syrup. Place the next slice of cake on top. Repeat with the syrup layer, followed by the frosting layer. Repeat until you have a four layer cake. Spread the remaining frosting all around and on top of the cake. Sift cocoa powder all over it.
Notes
Nutrition
Originally published October 2022, updated and republished August 2024
I actually never made tirisu before as I thought its very complicated. But here in recipe it seems easy to make.
Finally found a good recipe for making tiramisu. My family loves it so much and I rrally want to make for them for the first time in my life.
Hi, how long would you recommend that the fully decorated cake sit in the fridge for? Would it be better to make the cake sponges before and assemble everything on the day?
Thank you!
Yes!! that would be the best idea!
Looks yummi. Going to try this. Thank you
I made this for my adult daughter’s birthday this past weekend, as she is dairy-free, and loves tiramisu. I was a bit skeptical about how it would taste, but everyone raved about it, and said it was one of the best desserts they’ve had! I did add a little bit of instant espresso powder to the buttercream frosting to give it a little additional coffee flavor, but other than that, I followed the recipe exactly. This is definitely a keeper!
Turned out really well! Super easy, and delicious. I’m getting into making vegan cakes, and this is a great recipe to keep!
Wish I could post a picture!
I just want to make sure it is 3 cups of sugar for the frosting.
Thank you so much for this recipe. I made it for my daughters 16th birthday (at her request) this past weekend and it was a huge hit.I made it exactly as written and it was perfectly moist, delectable and gorgeous on the table.Classy! You are a dessert genius Arman.
Aw, thank you, Brandy!
I was looking for the note regarding gluten free flour?
Hello, can I use baking powder instead of baking soda? The cake looks great!!! 😍
Yes, but halve the amount.
Is the cake kinda of dense and almost gummy?
Not at all- it’s moist and fluffy.
Awesome 😎 my fam loved it
Love it!!
Absolutely had to leave a five-star review for this recipe. Made this weekend and it’s one of my favourites. Really beautiful texture and flavour – thanks so much for sharing!
Thank you so much, Delene!
Thank you so much for sharing this recipe. I have tried this last night and it come out delicious. I am looking forword to read moe recipes from you.
Thank you so much for sharing this recipe. I have tried this last night and it come out delicious. I am looking forward to reading more recipes from you.
So welcome!