Vanilla Tiramisu Cake

Vanilla Tiramisu Cake is a stunning, layered dessert that takes the classic flavors of tiramisu and transforms them into a light and elegant cake. Moist vanilla sponge layers are soaked with espresso, layered with a creamy mascarpone filling, and dusted with cocoa powder for the perfect finishing touch. It’s a beautiful, crowd-pleasing treat that blends comfort and sophistication.

Why You’ll Love This Recipe

This cake captures all the beloved components of tiramisu—espresso-soaked layers, creamy mascarpone, and cocoa—but with the added appeal of a tender vanilla cake. It’s less intense than traditional tiramisu, making it perfect for those who prefer a lighter coffee flavor. Ideal for birthdays, holidays, or just because, it offers a decadent experience without being too heavy. It’s also make-ahead friendly and gets better as it rests.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vanilla cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk or buttermilk

For the espresso soak:

• Freshly brewed espresso or strong coffee
• Coffee liqueur (optional)
• Sugar (optional for sweetness)

For the mascarpone filling:

• Mascarpone cheese, room temperature
• Heavy cream
• Powdered sugar
• Vanilla extract

For assembly and topping:

• Unsweetened cocoa powder for dusting
• Chocolate shavings or curls (optional)

directions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each, then mix in vanilla.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
6. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
7. Brew espresso and mix with coffee liqueur and sugar (if using). Let cool.
8. In a separate bowl, beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip cream to stiff peaks, then gently fold into the mascarpone mixture.
9. To assemble: place one cake layer on a plate and brush generously with espresso soak. Spread a thick layer of mascarpone filling over the top. Repeat with the second layer.
10. Dust the top with cocoa powder and garnish with chocolate shavings if desired. Chill at least 4 hours before serving.

Servings and timing

Serves: 10–12
Prep time: 30 minutes
Bake time: 25–30 minutes
Cool and chill time: 4–6 hours (including refrigeration)
Total time: approx. 5 hours

Variations

• Use sponge cake or genoise for a more traditional tiramisu texture.
• Add a layer of crushed ladyfingers between cake layers for extra authenticity.
• Use almond or hazelnut liqueur in place of coffee liqueur.
• Make it alcohol-free by skipping liqueur entirely.
• Try dusting with cinnamon along with cocoa powder for a warm twist.

storage/reheating

Store the cake covered in the refrigerator for up to 4 days. This cake is best served chilled and does not require reheating. You can freeze individual slices for up to 1 month—wrap tightly in plastic wrap and thaw overnight in the fridge before serving.

FAQs

Can I use store-bought cake mix?

Yes, a high-quality vanilla cake mix can be used to save time. Follow the box instructions and continue with the espresso soak and mascarpone filling.

Is there a non-alcoholic version?

Absolutely. Omit the coffee liqueur and use plain espresso or coffee for soaking the cake layers.

What’s the best substitute for mascarpone?

You can use a combination of cream cheese and heavy cream, though the flavor and texture will be slightly different.

Can I use instant coffee instead of espresso?

Yes, just make it strong. Dissolve 1–2 tablespoons of instant coffee in hot water to mimic espresso.

Why does the cake need to chill?

Chilling allows the flavors to meld and the mascarpone filling to firm up, giving the cake a clean, creamy texture.

Can I make this in a sheet pan?

Yes. Bake the cake in a 9×13-inch pan, soak with espresso, and top with the mascarpone filling. Serve as bars.

How far in advance can I make this cake?

You can make it up to 2 days in advance. The flavors actually improve with time.

What type of cocoa powder should I use?

Use high-quality unsweetened cocoa powder for the best contrast against the creamy filling.

Can I add fruit?

Yes, sliced strawberries or raspberries between the layers pair wonderfully with the coffee and cream.

Is this cake overly sweet?

Not at all. The mascarpone filling and espresso soak help balance the sweetness of the vanilla cake.

Conclusion

Vanilla Tiramisu Cake is a delightful twist on the beloved Italian classic, bringing together soft vanilla layers, rich mascarpone cream, and a bold coffee kick. Whether you’re celebrating a special event or simply want to indulge in something beautiful and flavorful, this cake offers the perfect blend of elegance and comfort.

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