This tiramisu cake combines the classic Italian Tiramisu and cake! It has a soft white cake that is poked with an espresso milk soak. It is topped with ladyfingers soaked in espresso, mascarpone frosting, and cocoa powder.

One slice of tiramisu cake on a plate.

If you are looking to elevate your tiramisu, this cake is for you! It has mascarpone cream, lady fingers, and cocoa powder. The one thing it doesn’t have is alcohol, but I think it tastes great without it. You can add alcohol to it if desired.
I have tips and tricks and process photos to easily help you make this recipe! If you love tiramisu desserts, you have to try my tiramisu cheesecake.

Tiramisu cake split in half.

Tips for making this cake

Here are my tips, so yours turns out like this recipe! Check out this mascarpone frosting for tips on making the mascarpone cream.

  • Tip 1: Make sure to scoop the flour into the measuring cup gently. If you press your measuring cup into the flour you can compress it and get compacted flour. This can lead to a dry cake.
  • Tip 2: Make sure your dairy ingredients are room temperature before baking. This will allow them to mix in easier, which helps make sure the cake is moist.
  • Tip 3: When soaking the ladyfingers, it should be a quick soak so they don’t get too soggy.
Wet ingredients in a bowl.
Make sure to use egg whites so this is a white cake!
Cake batter in a bowl.
This makes a creamy cake batter that is easily spreadable in the pan.
Baked cake on a wire rack.
Use a serrated knife to cut off the top of cake.

How to assemble the cake.

Coffee soak on top of cake.
Poke the cake all over with the cake.
Soaked ladyfingers on top of cake.
Press the ladyfingers on top of the cake.
Mascarpone frosting in a bowl.
The mascarpone cream should look like a thick whipped cream.
Piped mascarpone on top of the cake.
Use a piping tip to pipe little dollops all over the cake.

FAQ’s

Can the cake layer be made ahead of time?

Yes, you can make the cake layer in advance. Once the cake is done cooling, wrap it in plastic wrap tightly. It can be frozen for up to 30 days, or refrigerated for up to 5 days. I recommend pulling the cake out of the fridge for 1 hour before decorating.

Can I use another cake pan?

This is great for 12 cupcakes or an 8X8 or 9X9 pan.

Can I double the recipe?

Yes you can! Double the recipe for a 9X13 cake pan or three 8 inch cake pans.

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Storing and Freezing

This tiramisu cake can be stored in an airtight container like a cake carrier for up to 5 days.

The cake can be stored in an airtight container in the freezer for up to 30 days. thaw the cake for 1-2 hours before serving.

One piece of cake on its side.

For more coffee cake recipes, check out my

Bite missing from tiramisu cake.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of tiramisu cake on a plate.
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Tiramisu Cake

Stephanie Rutherford
This tiramisu cake is a one layer soft and moist white cake. It is poked with a espresso milk soak. It is topped with ladyfingers soaked in espresso and a mascarpone frosting. Plus a little cocoa powder on top.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 16 slices

Ingredients
 
 

White Cake

  • 1 3/4 cups Cake flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 2 TBSP Oil, canola or vegetable
  • 1 cup White granulated sugar
  • 1 TBSP Pure vanilla extract
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 3 Large egg whites, room temperature
  • 1/2 cup Buttermilk, room temperature

Espresso Milk Soak

  • 1 cup Hot water
  • 1 TBSP Espresso powder
  • 1/2 cup White granulated sugar
  • 1/4 cup Heavy cream

Mascarpone Frosting

  • 4 oz Mascarpone cheese, cold
  • 1/2 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream
  • 12 Ladyfingers
  • 1 cup Hot water
  • 1 TBSP Espresso powder
  • Cocoa powder, for dusting

Instructions
 

White Cake

  • Preheat the oven to 350℉. Spray a 8X8 inch cake pan with baking spray. Line the bottom with parchment paper circle and spray again. Set aside.
  • In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
    1 3/4 cups Cake flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes.
    1/2 cup Unsalted butter, 1 cup White granulated sugar, 2 TBSP Oil
  • Add the vanilla, sour cream, and egg whites. Mix on medium until combined. Add the dry ingredients and buttermilk. Mix on low speed until combined. Take off the mixer and scrape the bowl.
    1 TBSP Pure vanilla extract, 1/4 cup Sour cream, 1/2 cup Buttermilk, 3 Large egg whites
  • Spread the cake batter into the cake pan. Bake for 34-39 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before decorating.

Espresso Milk Soak

  • Once completely cooled, use a serrated knife to cut the dome off the cake. Use a fork to poke the cake about 1/2 way down. Do this all over the cake.
  • First, make the espresso by mixing the hot water and espresso powder. Pour the espresso into a bowl. Add the sugar and heavy cream and mix.
    1 cup Hot water, 1 TBSP Espresso powder, 1/2 cup White granulated sugar, 1/4 cup Heavy cream
  • Gently pour the espresso milk over the cake. Use a pastry brush to make sure it gets into the holes of the cake. Let the cake sit for 10 minutes before decorating.

Mascarpone Frosting

  • Make the espresso by mixing hot water and espresso powder. Pour the espresso into a bowl with short edges ( make sure it is wide enough for a lady finger.)
    1 cup Hot water, 1 TBSP Espresso powder
  • Dip the ladyfinger quickly into the espresso place all over the cake.
    12 Ladyfingers
  • In a small bowl using a hand mixer, beat the mascarpone and powdered sugar together until creamy.
    4 oz Mascarpone cheese, 1/2 cup Powdered sugar
  • In a metal bowl using a whisk attachment, beat the heavy cream and vanilla on high speed until soft peaks form. Add the mascarpone and beat on high until stiff peaks form.
    1 tsp Pure vanilla extract, 1 cup Heavy cream
  • I used Wilton 4B to pipe dollops of the cream on top of the ladyfingers. Then put a small amount of cocoa powder in a mesh sieve and dust the top.
    Cocoa powder

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 330kcal, Carbohydrates: 39g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 65mg, Sodium: 148mg, Potassium: 81mg, Fiber: 0.4g, Sugar: 20g, Vitamin A: 631IU, Vitamin C: 0.1mg, Calcium: 58mg, Iron: 1mg
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