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A Vanilla Tiramisu Cake…for your weekend baking. Vanilla-infused sour cream cake swirled with chocolate chunks and soaked in sweet coffee syrup. This cake is no fuss, easy to mix up, and SO DELICIOUS! Every bite is layered with chocolate and moist coffee-soaked vanilla cake crumbs. Finish the cake with the creamiest whipped mascarpone frosting and a heavy dusting of cocoa powder for that classic tiramisu finish. Bonus? It’s simpler to make than you’d think, and so very pretty…with very little effort.
Happy Friday guys! We made it to the end of the week, and are also to the end of January! It’s crazy that tomorrow is the last day of the month and that we’re already making our way through 2021.
I guess this could be looked at as a celebratory cake! Maybe you’ve stuck with your New Year’s resolutions…or maybe you’ve broken them all. Either way, we’re going to celebrate with tiramisu. Because really, why not?! These are odd times, with lots of downtime at home…so let’s eat cake!
The inspiration.
This recipe started out completely different. But then I remembered about the tiramisu cupcakes that I have in the very first HBH cookbook. And the sound of a cake made with the flavors of a classic Tiramisu was just too good. So I switched gears a bit and created this cake. Normally desserts take me a while to test and re-test, but this one was perfect the very first time around.
Love when that happens! It just means this dessert was really meant to be shared!
The funny thing is that I have yet to make a classic tiramisu, that will be next! For now, this cake is the perfect quick fix when craving something sweet and creamy like a classic Tiramisu. It might just be better! That coffee-soaked vanilla cake with that very generous layer of mascarpone cream.
So super simple. And so insanely delicious.
I cannot wait to tell you guys about it. This cake is SO GOOD.
(frosting on cake)
Here is how you make the cake.
Surprisingly, this Vanilla Tiramisu Cake is actually really simple to make. Cream some butter with a touch of sugar. Then add eggs and sour cream.
Now, the sour cream is KEY. You can also use Greek yogurt, but I’ve decided that sour cream will give you the best flavor and the most amount of moisture too. This is just my second time baking with sour cream and it is quickly becoming one of my favorite ingredients to bake with. It’s a game-changer and I’m just a little bit obsessed.
Once all the wet ingredients have been mixed. Simply beat in the flour, baking powder, and a pinch of salt. Then stir in lots of chocolate chunks. You can use semi-sweet or dark chocolate here, but the key is to give the chunks a good chopping before adding to the batter. You want them to be lightly swirled throughout the cakes, so small pieces are best.
And now you bake this up in a good ole’ cake pan. Nothing too fancy. I am sure you could also do cupcakes too, which would be very cute!
Onto the coffee glaze.
The way tiramisu is made is by dipping ladyfingers in coffee. For this cake, I make a sweetened coffee glaze and brush it over the top of the cake after baking. The glaze slowly sinks into the cake, creating a creamy, moist, and delicious coffee-infused cake crumb.
It. Is. SO GOOD!
Now that frosting…
If you LOVE tiramisu, you know that a classic tiramisu is really all about that oh so creamy and thick layer of mascarpone. It’s essential to a GOOD tiramisu. So, to keep that flavor and texture, I made a simple whipped mascarpone frosting.
It’s just mascarpone cheese whipped with cream and a touch of vanilla. Seems so easy and simple, but do not let that fool you. It makes for the creamiest frosting, and is just perfect atop this cake.
Every bite of this cake is filled with sweet vanilla flavors. And the whipped mascarpone cream on top is that final extra special touch that really elevates this cake above others. Trust me, I know this is different, but it’s different in a very delicious way.
This cake is perfect for just about any occasion as well…like when you’re in need of a sweet cake to bake up over the weekend! It’s COLD out, so stay inside and do a little weekend baking. Trust me, you will be a happier person because of it.
Looking for more quick wintery desserts? Here are a few to try:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Lastly, if you make this Vanilla Tiramisu Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Tiramisu Cake
Servings: 10
Calories Per Serving: 563 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup plain greek yogurt or sour cream
- 1 tablespoon plus 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup chopped semi-sweet or dark chocolate
- 1/3 cup brewed very strong coffee
- 1 tablespoon dark rum (optional)
- 1-2 tablespoons honey
Frosting
- 1/2 cup (4 ounces) mascarpone or cream cheese, at room temperate
- 3/4 cup heavy whipping cream
- 1-2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Grease an 8 or 9 inch round cake pan and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until combined. Add the sour cream and 1 tablespoon vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Fold in the chocolate chunks. Pour the batter into the prepared pan.3. Bake for 28 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. In a small saucepan, combine the coffee, rum, 1/2 teaspoon vanilla, and honey. Bring to a boil over high heat, boil 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Allow the cake to absorb the liquid for 30 minutes.5. Using an electric mixer, whip the mascarpone/cream cheese until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop frosting onto the cake. Dust generously with cocoa powder just before serving. Cake will keep for up to 4 days in the fridge.
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Hi Tieghan!
I am making this for Christmas Day. It’s says the cake will keep up to 4 days in the fridge. Is this with or without the frosting?
Hey Courtney,
This is with the frosting. I hope you love this recipe and happy holidays! xTieghan
This is such a delicious and easy cake! I baked for exactly 30 minutes, and it came out perfectly! It is really dense, but the light frosting pairs perfectly. We loved it. I did poke holes in the top and every bit of liquid was absorbed. Next time, I might make double syrup because I like a stronger coffee flavor. Thanks so much for the recipe!
Hi Lynn,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
This cake was so delicious! I loved how light it was. The only question I have is that the bake time was super off for me. I had to back it for close to 50 minutes to get it to set in the middle. Would there be any reason for that? I think I followed the recipe exactly in terms of ingredients and assembling it!
Hey Bethany,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! Was there anything you adjusted in the recipe? What size cake pan did you use? Was it glass or metal? xTieghan
Amazing!!!!, I made it for my dad’s 70th birthday. It is dense, especially if it has been in the fridge. I made it the night before and took it out of the fridge 2 hours before eating it, I think you could put this recommendation in the recipe. The next time I do it, I will replace half the butter with oil, because it seems to me that the density improves if it is stored in the fridge. Thanks for a spectacular recipe !!!
Everybody love it!!!!
Hey Maria,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
I followed this recipe to a tee but the cake was so dense. It wouldn’t pour into the cake dish I had to spoon it in there. The coffee liquid didn’t even absorb, just a bunch of liquid on the bottom of my adorable cake dish- the flavors were on point but the texture? Just didn’t work for me and the fam agreed 🙁
Hey Kathleen,
Thanks for giving the recipe a try, sorry you didn’t enjoy it. Please let me know if I can help in anyway! xTieghan
Is there any way I over-mixed the actual batter? What typically causes such density? I really want to try it again
Hey Kathleen,
Yes, over-mixing batter is really easy to do, for this cake you would mix until just combined. xTieghan
Ok good to know!!! I’m gonna give it another try and I’ll let you know :)! Thank you for the feedback I’ll be more aware this time
This is great! I’ve made this a few times and the density has always turned out nice for me. I use a bundt pan and the timing works perfectly.
Hey Jenn,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I followed the recipe exactly but the cake was dense and a little dry. The coffee mixture didn’t soak through even though I let it sit for 30 minutes. Should I have poked holes before I brushed the syrup on the cake?
Hey Samantha,
Thanks for giving the recipe a try! Was there anything you adjusted? I don’t poke holes in my cake, usually allowing it to sit for 30 minutes does the trick, but you certainly could do that next time! xTieghan
Whenever I make cakes they usually turn into a “Instagram vs. Reality” situation. But this recipe turned out fantastic for me!! Followed the recipe to a T. Use ALL of the coffee syrup, it seems like too much, but the cake needs every bit of it. I made it this past Valentine’s Day and the cake turned out picture perfect (tasted just as good for dessert…and breakfast)!
Hey Kelli,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
I made the cake with high hopes that it would be close to original tiramisu recipe my mom would make. Well the cake was very dense. I did bake it the day before the party and refrigerated it. Does that make it tough? I had no taste of the coffee and I added expresso instant coffee. Does the syrup need to be boiled? I also poked holes in the cake to help the soaking. I will try it again. It looked great. Thanks for any tips. CK
Hey Cindy,
So sorry to hear this! Was there anything you may have adjusted in the recipe? I do like to keep the cake in the fridge but then remove a couple hours before serving. Did you use the brewed coffee or just the instant espresso? I think the brewed coffee really enhances the coffee flavor of this cake. Yes, as stated in step 4 you will boil for 1-2 minutes. I hope this helps for next time! xTieghan
I have made this recipe a couple of times and LOVE it! I have a question. For the icing I have creme fraiche. Could that be substituted instead of the greek yogurt or mascarpone?
Hey Lyndsey,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! Sure, I think creme fraiche would work nicely. xTieghan
Hi Tieghan
Lol, after soooo many questions about the honey, I was wondering if I had to use it? Could I use maple syrup? I don’t have honey as I don’t like it.
Robyn
Hey Robyn,
Sure, maple syrup will work just fine! I hope you love the recipe, please let me know if you give it a try! xTieghan
This is absolutely delicious. I think next time I will make it in an 8”. My husband even suggested making it a layer cake with the frosting in between ?
Thank you Tieghan
Hey Robyn,
I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Hello,
Could this recipe be doubled and made into a 9″x13″ cake? The cooking time would be adjusted too.
Thanks!
Hey Heather,
I’ve not tested this, but I don’t see why it wouldn’t work for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Is the coffee syrup supposed to be thick like a syrup and still liquidy like the consistency of the coffee? Mine is still the consistency of the coffee, is that correct?
Hey Bek,
Yes, that is correct, it’s really not thick at all. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I make this the day before?
Hey Erin,
Yes, this cake is good for up to 4 days in the fridge. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this today and was a bit nervous as reviews were all over the place. I didn’t have enough sour cream so I made up for the rest with full fat traditional yogurt. I also used duck eggs and unsalted butter. I didn’t boil the syrup but added the honey to the warm coffee.
This was a breeze to pull together. I made it this morning before having a birthday lunch. I may have over whipped the marscapone but the recipe is forgiving and it was still delicious. The cake was moist, the chocolate was adequate (I was skeptical), and it was just sweet enough. Everyone loved this so I will make this again!
Hey Hannah,
So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan
Made this today and it’s delightful! Not too sweet and the aftertaste of the coffee is delicious. My fiancé loves tiramisu so this was a nice treat for him! Also appreciate that you make many one layer cakes for a more “everyday” cake
Hey Leisha,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan