Homemade Tiramisu Cake: Step-By-Step
This tiramisu cake is soft, creamy, and full of bold espresso flavor. Every bite brings together a rich chocolate base with a fluffy mascarpone layer on top.
Servings: 12 Slices
Calories: 420kcal
Ingredients
The Rich Chocolate Base
- 3/4 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup Dutch-processed cocoa powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 egg yolk
- ½ cup brewed espresso
- 4 tablespoons neutral oil canola or vegetable
- 2 teaspoons pure vanilla extract
- ½ cup buttermilk
The Creamy Espresso Layer
- 16 oz mascarpone cheese
- 2 cups heavy cream
- 3 tablespoons instant espresso powder
- 1½ teaspoons pure vanilla extract
- 6 tablespoons granulated sugar
- ½ teaspoon salt
- 5 tablespoons cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C). Cover the bottom of a 9-inch springform pan with parchment paper and gently grease the sides to help the cake release effortlessly once baked.
- In a large mixing bowl, whisk together the Dutch-processed cocoa powder, all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, and salt. Mix until everything looks evenly combined and there are no lumps hiding.
- Add in the brewed espresso, oil, buttermilk, egg, egg yolk, and vanilla extract. Whisk gently until the batter is smooth and well blended—try not to overmix, just mix until everything comes together into a silky batter.
- Pour the batter into your prepared pan and spread the top so it’s level. Bake about 40 minutes. Make sure the cake has cooled all the way before moving forward.
- While the cake is cooling, make the cream layer. Beat mascarpone and cream in a big bowl at medium speed for 40–50 seconds until just smooth.
- Add the granulated sugar, vanilla extract, salt, and instant espresso powder. Continue beating until the mixture reaches soft peaks—light, fluffy, and stable, but not overwhipped.
- When the cake is fully cool, spread the espresso mascarpone cream smoothly over it. Cover the cake and refrigerate it for at least 2 hours so the flavors can set and the texture firms up nicely.
- Before serving, dust the top with cocoa powder. Slice and enjoy your rich, creamy tiramisu cake!
Notes
- Before assembling, give the espresso cream a quick taste. If it feels too bitter or flat, a tiny pinch more sugar or espresso powder can work wonders.
- Don’t skip covering the cake while it chills. It keeps it fresh and prevents it from drying out in the fridge.
- Always measure your cocoa and flour accurately. Too much of either can dry the cake out.