Tiramisu Cake Recipe
This post may contain affiliate links. See my disclosure policy.
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!
If you’re addicted to all things coffee (hello, me!) and need an eye-catching cake, make my tiramisu cake. Inspired by my mom’s 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.
One thing to know: the cake layer is intentionally a little firmer than most sponge cakes. It needs enough structure to soak up the coffee syrup and support the creamy frosting. Once assembled, the syrup softens the cake beautifully and gives it the signature tiramisu-like texture.
Table of Contents
Recipe highlights
- Made with simple ingredients. Though you’d never guess by how light and fluffy it is. I even skip the eggs completely.
- 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. I’ve made it for birthdays, dinner parties, and weekend celebrations, but it’s just as likely to appear when my partner randomly starts craving tiramisu.
Key Ingredients
Here are the main ingredients in baked chicken tenders. The complete list with measurements is in the recipe card.
- 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.
- Oil. Use a neutral-flavored oil, such as canola 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.
- Marsala wine. Optional, but if you want the true ‘tiramisu’ flavor. I usually leave it out.
For the coffee frosting:
- Coffee granules. Use instant coffee, as it’s less bitter and dissolves better with 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. If you use dairy-free butter, opt for one with minimal ingredients to avoid affecting the frosting’s fluffiness.
- Powdered sugar. Sift this first to keep the frosting smooth.
- Vanilla extract.
- Cocoa powder. To dust the cake.
How to make tiramisu cake
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
- Use strong coffee. Since coffee is the dominant flavor in this cake, use a coffee you genuinely enjoy drinking. A weak brew will make the cake taste a little flat.
- Let the cake layers cool completely. If the layers are even slightly warm, the frosting will melt and become difficult to spread evenly.
- 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. I usually use every last bit.
Frequently asked questions
Absolutely. Simply use decaffeinated coffee in the cake and syrup. You’ll keep all the classic tiramisu flavor without the caffeine.
Yes, and I actually recommend it. Assemble the cake up to 24 hours in advance, then refrigerate it. This gives the coffee syrup time to soak into the cake and allows the flavors to meld together. I find the cake slices cleaner the next day, too.
Tiramisu Cake
Ingredients
- 3 cups all purpose flour gluten free, if needed * See notes, 375g
- 2 cups sugar white, brown, or a combination of both, 400g
- 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, 150mL
- 2 cups water 480mL
For the coffee syrup
- 3/4 cup black coffee brewed or instant, 180mL
- 2 tablespoon powdered sugar 15g
For the coffee frosting
- 1 teaspoon instant coffee
- 1 1/2 tablespoon unsweetened almond milk warm
- 1/2 cup butter softened, 113g
- 1 teaspoon vanilla extract
- 3 cups powdered sugar 360g
To decorate
- 1/4 cup cocoa powder 25g
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
More impressive layer cakes
- Easy vanilla cake
- Chocolate raspberry cake
- Cookie dough cake
- Lemon poppyseed cake
- Death by chocolate cake
Originally published October 2022
It seems my cake is not fluffy at all. My 2 cakes came out dense, bumpy on top and almost uncooked. But I baked them for 27 minutes to be sure.
I bought new baking soda to be sure it would work since mine at home is a bit old.
I’m not a new baker but I still don’t know why this didn’t turn out.
Help! I’d love to try again
Hi Selma- that is super odd. The cake batter should definitely be fluffy and it’s a base I’ve tested amongst many, many cakes (they all use a similar eggless base). If yours came out dense or bumpy and uncooked, I’m wondering if you used a rancid flour or a gluten-free flour?