Tiramisu Cake

This tiramisu cake is a super light and fluffy vanilla cake that's soaked in espresso and stuffed with a tiramisu. The cake and the ladyfingers are soaked in our House Blend Espresso, which is toasty yet bright with notes of caramel & graham cracker. You can find the recipe for this delicious cake that's sure to impress right below.


Vanilla Cake

  • 1 1/4 c. all purpose flour (150g)
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. + 2 tbsp. granulated sugar (175g)
  • 6 tbsp. unsalted butter, cubed, room temperature (85g)
  • 2 tbsp. vegetable oil (25g)
  • 1 tbsp. vanilla 
  • 1/4 c. sour cream, room temperature (60g)
  • 1/4 c. + 3 tbsp. whole milk, room temperature
  • 2 egg whites, room temperature

Espresso Soak


  • 1 1/4 c. mascarpone (280g)
  • 2 tbsp. granulated sugar
  • 1 1/2 tsp. vanilla
  • 1 1/4 c. heavy whipping cream (280g)
  • 7 ladyfingers
  • cocoa powder, for dusting



Step 1: Preheat the oven to 350°F / 175°C. Butter a 7" springform pan, then coat the inside with sugar.

Step 2: Make the vanilla cake. To a medium sized mixing bowl, add the flour, baking powder, salt, sugar, and cubed butter. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain.

Step 3: Add in the oil, vanilla, sour cream and milk. Whisk the ingredients together just until a cohesive batter has formed.

Step 4: In a separate bowl, beat the egg whites until they reach stiff peaks.

Step 5: Add the egg whites to the batter and gently fold them into the batter until the mixture is cohesive.

Step 6: Pour the cake batter into your prepared pan. Bake for 35-45 minutes, until a toothpick inserted in the center of the cake comes out with only a few moist crumbs.

Step 7: Allow the cake to rest in the cake pan for at least 15 minutes before transferring it out to a cooling rack.

Step 8: Make the espresso soak. In a small bowl, mix together the freshly brewed espresso, coffee liquor and sugar. Place the mixture in the freezer for ~5 minutes, until it cools to room temperature.

Step 9: Once the cake has completely cooled to room temperature, slice it in half horizontally to get two even pieces.

Step 10: Use ~ 1/3 c. of the mixture to brush on the inside of both halves of the cake.

Step 11: Place the bottom half of the cake back into the springform pan.

Step 12: Make the tiramisu. In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, sugar, and vanilla just until the mixture is cohesive.

Step 13: Slowly beat in the heavy whipping cream. Once all of the heavy cream has been added, beat the mixture until stiff peaks form.

Step 14: Spread 1/4 of the mascarpone cream on top of the cake in the springform pan.

Step 15: Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on top of the mascarpone cream.

Step 16: Spread 1/3 of the remaining mascarpone cream over the ladyfingers.


Step 17: Place the top half of the cake on to the pudding - pushing down slightly to secure it.

Step 18: Cover the cake with plastic wrap and leave it in the fridge to set for at least 30 minutes. Place the remaining mascarpone cream in the fridge as well until you are ready to serve the cake.

Step 19: Once you're ready to serve the cake, spread the remaining mascarpone cream on top and dust it with some cocoa powder. Then, slice, serve, and enjoy!

If you made this tiramisu cake we would love to see it! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee

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