A cake inspired by an absolute classic. This Tiramisu Cake is made with layers of sweet vanilla sponge soaked in bitter coffee and filled with delicious creamy vanilla mascarpone.

Tiramisu Cake

Do you love tiramisu? If your answer is a heck yeah! This cake is the perfect one for you. Made with layers of sweet vanilla sponge soaked in bitter coffee, it’s filled with vanilla mascarpone and topped with a healthy sprinkle of cocoa powder. This Tiramisu cake is perfect for those who love tiramisu but want to change things up a little.

So, what is it made of?

This cake is fairly easy to make, from the very simple vanilla sponge, to the coffee soak and finally the mascarpone filling. All in all a delicious cake that requires a bit of work to put together but will definitely be a great result! This is all you’ll need:

• Vegetable oil
• Sugar
• Large eggs
• Greek yoghurt
• Plain flour
• Baking powder
• Double cream
• Mascarpone
• Icing sugar
• Freshly brewed coffee
• Vanilla extract

Tiramisu Cake

Ingredients:

For the sponge:

• 3 large gess
• 250 gr of sugar 
• 125 ml of vegetable oil 
• 125 gr of full fat greek yoghurt
• 2 tsp of vanilla extract
• 375 of plain flour 
• 1 tbsp baking powder 
• A pinch of salt

For the coffee soak:

• 90 ml of freshly brewed cold coffee

For the mascarpone filling:

• 400 gr of double cream 
• 300 gr of mascarpone cheese
• 60 gr of icing sugar
• 2 tbsp freshly brewed cold coffee 
• 2 tsp of vanilla extract

Method:

1. Preheat the oven at 180 degrees celsius.
2. Start by making the sponge. In a bowl, mix the eggs with the sugar until they become thick and pale in colour.
3. Add in the vegetable oil, yoghurt and vanilla extract and mix again.
4. Fold in the flour, baking powder and salt until just combined, make sure you don’t over mix.
5. Pour the mix onto a 20 cm springform baking dish and cook in the oven for 45 to 50 minutes until an inserted toothpick comes out clean. Please note that every oven is differently, so check your sponge regularly after the 40 minute mark. Once ready, take it out of the oven and allow it to cool down completely before moving onto the next step.
6. Once the cake has completely cooled down, move onto preparing the filling. In a bowl, mix together all the ingredients for the filling until medium peaks (little mountains will form once you lift the mixer). Try the mix to make sure you are happy with the sugar content, if you are not, feel free to add more sugar until it’s sweet enough for your taste, don’t add more coffee as we’ll be soaking the sponge on the next step! Place the mix in the fridge until it’s time to use.
7. Cut the cake in two equal halves horizontally so you have to tiers – don’t worry if they are not exactly the same. If your cake has formed a dome while cooking, cut it too so the top part of the cake is all even.
8. Place the first tier of the cake onto your serving dish. Using a teaspoon, soak the cake with the cooled down coffee until the whole surface of the cake is covered in it. Then, spread 1/3 of the filling evenly over the cake using a spatula. Use your spatula to smooth and remove excess frosting from the sides of the cake until the cake can be seen through the frosting, this will give the cake a “naked” look.
9. Repeat the process with the second tier of the cake, soak it with the coffee and then spread another third of the filling. You will still have another third of the filling which you can pipe on top of the cake with a round nozzle simulating the traditional decoration of a tiramisu, or you can simply spread it all over the top of your cake. Dust with a generous amount of cocoa powder on top if desired!