I love a dessert that feels like a hug from the kitchen, something easy enough for a weeknight but showstopping for Sunday guests. This Tiramisu Cake is my go-to when I want that classic coffee-and-cream magic without the spooning and chilling of the traditional tiramisu. The {focus keyword} sneaks right into the batter and the cream, giving the whole cake a consistent whisper of espresso that kids and grandparents both approve of.
I first made this after a rainy afternoon, the house smelling like coffee and vanilla, and everyone hovered in the kitchen until the first slice was gone. It’s a genoise-based sponge that’s light and tender, a mascarpone cream that is silky but stable, and a generous espresso soak that ties it all together. Meta description: Cozy Tiramisu Cake with light genoise and silky mascarpone, perfect for family nights and special gatherings.
Why Make This Recipe
This version of tiramisu becomes a cake that’s easy to slice, easy to serve, and easier to love. The genoise sponge bakes up spongy and airy so it soaks up espresso without collapsing, and you get layers you can layer and decorate ahead of time. Use this cake for birthdays, potlucks, or a relaxed weekend when you want something elegant but forgiving.
"This cake disappeared in minutes at our family gathering, definitely a keeper," says a happy home baker.
I find the {focus keyword} works well when you want a dessert that travels, because it travels better than a traditional layered tiramisu in a pan. It’s also a friendly recipe to teach kids, they love soaking and spreading the mascarpone, and you’ll enjoy the little kitchen moments.
How to Make Tiramisu Cake
This is a high-level look at how the cake comes together, so you see the flow before you start. First you make a light genoise sponge by whipping eggs and sugar until voluminous, then gently folding in sifted cake flour with a bit of oil and milk for tenderness. Next you prepare the mascarpone cream, folding whipped cream into a mixture of mascarpone, egg yolks, coffee syrup, and sugar for a smooth, airy filling.
After baking and cooling the sponges, you soak each layer with espresso, assemble with generous layers of mascarpone cream, and chill so the flavors meld and the cake firms up for clean slices. The {focus keyword} appears in the soak and the cream to unify every bite, and a brief chill makes it slice beautifully for serving.
Ingredients
For the Genoise Sponge Cake:
- 6 large eggs
- 1â…› cups white sugar
- 1½ cups cake flour, sifted
- ¼ cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
For the Mascarpone Cream:
- 16 oz mascarpone cheese
- ¼ cup coffee syrup
- 4 egg yolks
- ¼ cup white sugar
- 2 cups heavy cream
For the Coffee Soak:
- 6 shots espresso (180ml)
Notes and substitutions:
- Use instant espresso for a quick coffee soak if you do not have an espresso machine, a strong brewed coffee will also work. The {focus keyword} flavor holds up well to a slightly stronger or milder soak depending on taste.
- For a lighter sponge, you can replace half the cake flour with low-gluten pastry flour, just be gentle when folding.
- If raw egg yolks make you nervous, use pasteurized eggs in the mascarpone mixture; the texture stays rich and safe. The {focus keyword} remains the star whether you use pasteurized yolks or not.
Directions
- Preheat oven to 350°F (175°C). Grease and flour cake pans, tapping out excess flour so the batter climbs the pan evenly.
- In a large bowl, beat eggs and sugar until very fluffy and pale, this may take several minutes with a stand mixer. Gradually fold in sifted flour, be gentle so you keep the air in the batter. Add vegetable oil, milk, and vanilla, fold until just combined and smooth. The {focus keyword} will show up through the delicate sponge once baked.
- Pour batter into prepared pans and bake for 25-30 minutes, until the cake springs back gently to the touch. Cool in pans for 10 minutes, then transfer to a rack to finish cooling completely.
- Whip cream until soft peaks form. In another bowl, beat mascarpone with coffee syrup, egg yolks, and sugar until smooth, then fold in whipped cream to make a light mascarpone cream. Taste and adjust coffee syrup if you want a stronger {focus keyword} presence.
- Once cakes are cool, place a layer on a serving plate and brush generously with espresso. Spread mascarpone cream between layers and on top, smoothing or creating soft swirls. Repeat and finish the top with a final dusting of cocoa if desired.
- Chill the cake for at least 4 hours before serving, overnight if possible for the best texture and flavor melding, the {focus keyword} needs that rest time to bloom in the cake.
How to Serve Tiramisu Cake
Serve this cake chilled with a dusting of unsweetened cocoa or shaved dark chocolate for adults. Kids love a small dollop of whipped cream on top, and you can sprinkle a few chocolate-covered espresso beans on adult slices for a crunchy coffee kick. The {focus keyword} presents as a warm coffee note, which pairs beautifully with a cold glass of milk for little ones or a small amaro for grown-ups.
For gatherings, slice the cake with a long, hot knife for clean edges, wiping the blade between cuts. Leftover slices stay tidy inside cake domes or covered plates in the fridge.
How to Store
Store in the refrigerator, covered with plastic wrap or in an airtight cake keeper, for up to 3 days. The mascarpone cream softens a bit over time, but the cake actually tastes more integrated after a day. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 1 month, thaw in the refrigerator overnight to preserve texture.
If you freeze the whole cake, note that the mascarpone may shift slightly when thawing, so freeze single slices when possible. Reheat is not recommended, serve chilled so the {focus keyword} and cream remain pleasantly cool.
Tips to Make
Make sure your eggs and sugar are whipped long enough for a light, airy genoise, that is the secret to a sponge that soaks up espresso without getting soggy. When folding flour, use a rubber spatula and a gentle scooping motion to retain air. The {focus keyword} flavor benefits from a balanced soak, not a flooded cake.
Chill the mascarpone briefly if it feels too soft before whipping, this helps get stable peaks when you fold in whipped cream. Always taste the mascarpone mixture and adjust coffee syrup or sugar, a little tweak can make the {focus keyword} pop. If you have time, assemble the night before so the flavors have time to mellow and marry.
Variations
For a chocolate twist, fold 1/4 cup sifted cocoa into the genoise flour for a mocha sponge that complements the {focus keyword}. If you want a lighter, fruit-forward version, layer thin slices of pear or lightly macerated berries between the mascarpone layers for seasonal brightness. Use decaf espresso for an evening-friendly dessert, the texture and {focus keyword} profile stay largely the same.
For a crowd-pleasing presentation, turn this into mini stacked cakes in springform pans for individual servings, everyone gets a pretty slice and you avoid big cake slicing at the table.
FAQs
Q: Can I use store-bought mascarpone?
A: Yes, good quality store-bought mascarpone is perfect. Keep it cold and beat gently to avoid breaking the cream. The {focus keyword} is enhanced by smooth, properly whipped mascarpone.
Q: How long should I soak the cake layers with espresso?
A: Brush the espresso generously but avoid pooling, you want even coverage that soaks in. A few passes with the brush and a short rest between passes helps the {focus keyword} infuse steadily.
Q: Is it safe to use raw egg yolks in the mascarpone filling?
A: If concerned, use pasteurized eggs or heat the yolk and sugar mixture gently to 160°F while whisking, then cool before mixing with mascarpone. This keeps the texture rich and the {focus keyword} balanced.
Q: Can I make this ahead of time?
A: Absolutely, make the cake a day ahead and chill overnight for the best slices. The {focus keyword} benefits from resting time, so assembling earlier is actually a plus.
For More Recipe Inspiration
If you enjoy baking cakes with impressive texture, you might like the light and airy cloud cake recipe at Cloud Cake Recipe for a different kind of showstopper. For fun single-serve celebration ideas, check out the mini bento cake recipe at Mini Bento Cake Recipe to try decorating techniques with kids.
Come join our social kitchen and find more quick cake ideas:
https://www.pinterest.com/quickcakes/
Conclusion
This Tiramisu Cake brings classic flavors into a family-friendly format that you can slice and share, and it’s forgiving enough for new bakers. For inspiration from talented bakeries that showcase different takes on tiramisu cakes, I like this take from Baran Bakery’s Tiramisu Cake and the version at Broma Bakery’s Tiramisu Cake to compare techniques and presentation. Enjoy the warm kitchen moments, and remember the {focus keyword} will make this dessert a cozy favorite.
Tiramisu Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour cake pans, tapping out excess flour.
- In a large bowl, beat eggs and sugar until fluffy and pale. Gradually fold in sifted flour gently to retain air.
- Add vegetable oil, milk, and vanilla, then fold until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes until the cake springs back to touch.
- Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Whip cream until soft peaks form.
- In another bowl, beat mascarpone with coffee syrup, egg yolks, and sugar until smooth. Then fold in whipped cream.
- Once cakes are cool, brush layers with espresso and spread mascarpone cream in between layers and on top.
- Chill cake for at least 4 hours before serving.