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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.

overhead photo of Vanilla Tiramisu Cake

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!

prep photo of Vanilla Tiramisu Cake before baking

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.

prep photo of Vanilla Tiramisu Cake after baking with a dollop of frosting on top

(frosting on cake)

Vanilla Tiramisu Cake with frosting

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.

process photo of Vanilla Tiramisu Cake being dusted with cocoa

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!

overhead close up photo of Vanilla Tiramisu Cake

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!

side angled photo of Vanilla Tiramisu Cake slice

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.

Vanilla Tiramisu Cake | halfbakedharvest.com

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.

side photo of Vanilla Tiramisu Cake

Looking for more quick wintery desserts? Here are a few to try:

Hot Chocolate Lace Cookies

Salted Caramel Brûlée Latte

Homemade Vegan Twix Bars

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

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 10
Calories Per Serving: 261 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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

side angled photo of Vanilla Tiramisu Cake

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Comments

  1. 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!

    1. 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

  2. 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!!!!

    1. Hey Maria,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  3. 3 stars
    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 🙁

    1. 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

      1. Is there any way I over-mixed the actual batter? What typically causes such density? I really want to try it again

        1. Hey Kathleen,
          Yes, over-mixing batter is really easy to do, for this cake you would mix until just combined. xTieghan

          1. 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

  4. 4 stars
    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?

    1. 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

  5. 5 stars
    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)!

    1. Hey Kelli,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  6. 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

    1. 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

  7. 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?

    1. 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

  8. 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

    1. 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

    2. 5 stars
      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

      1. Hey Robyn,
        I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  9. Hello,
    Could this recipe be doubled and made into a 9″x13″ cake? The cooking time would be adjusted too.
    Thanks!

    1. 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

  10. 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?

    1. 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

    1. 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

  11. 5 stars
    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!

    1. Hey Hannah,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  12. 5 stars
    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

    1. Hey Leisha,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  13. When I added in eggs one after the other and after waiting for each egg to combine completely my mixture started to curdle.
    Im not sure why this happened despite my eggs and butter being at room temperature. Should the sour cream also be at room temperature?

    1. Hey Sravya,
      So sorry to hear this! Baking usually works best when all the ingredients are room temp. xTieghan

  14. Hi Tieghan, one more question – once I’ve assembled the cake in the morning, should I leave it refrigerated until the evening time? When would you recommend taking it out of the refrigerator before serving?

    1. Hey Kristie,
      I would remove from the fridge an hour or two before serving. I hope you love the cake, please let me know if you have any other questions! xTieghan

  15. Looks delicious! Can’t wait to make this! How did you curl the chocolate on top of the cake? I have looked up a few ways to do it online but would love to know your tips! Thank you!

    1. Hey Ashley,
      I use a veggie peeler for the chocolate shavings. I hope you love there recipe, please let me know if you have any other questions! xTieghan

  16. Hi Tieghan! I’m looking to make this cake for a dinner celebration.
    would it be fine to prepare the cake base a day before and assemble the frosting and dust the cocoa powder the morning of? For storing the cake the night before, would I wrap the cake in Saran Wrap to keep in fridge?

    1. Hey Kristie,
      Yes, totally fine to do! I would just keep in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. This cake recipe was phenomenal! It was an absolute hit. The one thing I’d mention is not to use warm mascarpone – the consistency came out kind of weird because you’re essentially whipping warm cheese: I would say use it cold from the fridge instead, whip it and then add the heavy cream. This is also usually how I make it when I do tiramisu.

        1. Hey Meghan,
          Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  17. I made this cake a couple of weeks ago and forgot to leave a comment. Making it again — and I just want to say that the only change I made to the recipe was that I used espresso chips instead of chocolate chips!! Fantastic cake!!! Ty.

  18. 4 stars
    This cake will become a regular bake in my house from now on. It has all those components of tiramisu which make it my absolute favorite dessert. Its so light, nothing heavy about it with the whipped marscapone icing and honey as sweetener. I know the recipe says you could use cream cheese but I really recommend you try to get your hands on the marscapone, it’s the only way to get that truly authentic tiramisu flavor. My only personal change I’ll make to this recipe is to double to coffee syrup and add even more rum to it. I love a boozey tiramisu and felt there just wasn’t quite enough syrup to get a bit in every bite. Great recipe.

  19. Made this and ofcourse loved it, wondering if you think I could make it into cupcakes for a work birthday, easier for serving?

    1. Hey Angela,
      Thanks for giving the recipe a try, I think cupcakes would work well here. Have a great week! xTieghan

  20. I made this cake last weekend for a birthday and it was delicious! Love the coffee flavor and the cream cheese whipped topping. A scoop of vanilla ice cream on the side complemented it well. Thank you!

    1. Hey Ellie,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  21. 4 stars
    I must retract my previous comment. After sitting in the fridge for a few hours, this is really yummy and the coffee/tiramisu flavor really set in. Giving 4 stars because the cake is a little dense, but overall it’s a good cake.

  22. 2 stars
    I made this and honestly I’m disappointed. I am an avid baker and cook, I followed your directions precisely, which are not the most specific…you don’t mention how long to mix the batter or the frosting, which in baking recipes is usually standard. The issues I find with the finished product – not getting a tiramisu/coffee flavor. Taste the vanilla. The marscapone doesn’t really come through either. When I whipped the marscapone, which I had at room temp, it did not get smooth, rather it got chunky. The product was not bad or expired it was smooth to begin with and whipping it made it chunkier. I added more marscapone that was not room temp which helped overall. The flavor isn’t bad it’s a nice light “frosting” and cake however labeling it as “tiramisu cake” is not accurate in my opinion. I was really salivating over this recipe which is why I am so annoyed that I’m actually commenting. Most of your comments mention vagueness in your descriptions and the other portion of your comments are “can’t wait to make” or “looks so good”. Has anyone else actually made it and commented?? Yes, it does look good, but the descriptions both for the recipe and the instructions are not accurate. Not to mention these ingredients are not cheap. Off my soap box now and I hope you change this name to omit the tiramisu part.

    1. I just made the cake and also disappointed in the results. I plan to keep trying to improve it with various tips. Have you tried it again? Would appreciate your tips. Ck

  23. 4 stars
    The flavor of this cake is classic tiramisu flavors!! It was sooo good! The only bummer was that my cake came out flat and dense. I’m not sure what happened. Any tips?!

    1. Hey Kallen,
      I am so glad you enjoyed the flavor of the cake, I am sorry to hear the texture was not as you would have liked. Was there anything you may have adjusted in the recipe? Were your leveling agents fresh? Let me know how I can help! xTieghan

  24. This cake is fabulous. I got up this morning and made this cake for my best friends birthday!! So good.And the frosting was out of this world!!!!! Will be doing this again!!!!

    1. Hey Sandy,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  25. 4 stars
    Delicious! Made this yesterday, was much simpler recipe than I originally thought it would be. My only complaint is that I wish it tasted a bit more like coffee, but I served it alongside coffee ice cream and it was perfect. Will definitely make again!

    1. Hey Rachel,
      It depends how far in advance you are making the cake, but I think it is totally fine to frost it when the cake is done. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 3 stars
    Disappointed. Not sure what went wrong. Tasted fine but not at all like tiramisu. Frosting was best part; perfect. Cake was pretty dense and the glaze had little coffee or rum flavor and didn’t soak into the cake. Maybe needs a fork across the cake to help with the soaking? Might try again with straight kahlua not boiled. Hmm.

  27. So sad, not sure what went wrong but after I garnished it and cut it, it did not have a cake consistency, it looked more like a pudding cake. I reviewed all the ingredients, used them all…hubby still liked it and loved the frosting.

    1. Hey Madeline,
      So sorry to hear this. It is hard to say what could have gone wrong without seeing the final result? Was there anything adjusted? A different baking method used? Let me know how I can help! xTieghan

  28. 3 stars
    I made this last weekend – the flavors were very good but the cake was so dense that it ended up just not being good. I wondered if I baked it too long? I know the recipe said “until just set” but that’s hard to quantify and maybe that was it? Disappointing because it tasted good.

    1. Hey Jeanne,
      So sorry about this! Was there anything you may have adjusted in the recipe? Next time maybe bake a little less. I hope this helps! xTieghan

  29. Divine! Mother in law said it was the best cake she’s ever tasted 🙂 We enjoyed every bite! And it was so simple. Thank you, Tieghan!

  30. 5 stars
    This recipe is soooo good! I only made two mistakes. I almost, almost, over-whipped the cream, because I didn’t realize how fast it would be with the addition of the mascarpone. And I should have poked a few holes in the cake before painting on the drizzle so it would have soaked in a little further. Oh my. Now I need to make another one!

  31. 5 stars
    So good! I don’t like coffee so I subbed the coffee for hot chocolate and it turned out delicious. Very easy recipe!

  32. 4 stars
    I don’t personally love tiramisu, but my mom loves it. So I tried making her this cake for her birthday. I found that the cake itself was really dense. And I don’t know if that’s because of soaking the coffee, or if I just did something wrong. But overall it ended up tasting pretty good!

    1. Hey Adrienne,
      So sorry to hear this, was there anything you may have adjusted? I am glad it still tasted okay:) xTieghan

  33. I made this with Bob’s red mill cup for cup gluten free flour. Unfortunately it was not very good. Came out very dense and hard. I feel like it would be really good with regular flour, I would try again. I also added powder sugar to the frosting.

  34. 5 stars
    Made this last night and it was a huge hit! Used an 8 inch circle cake pan and cook time was closer to 35 mins. Absolutely delicious!

  35. 4 stars
    Amazing recipe, tastes delicious! I’ve made this twice and my family and I have loved it both times. Not sure if I messed up a technique with the batter; both times my cake did not seem to rise much, and the texture of the cake was stodgy rather than fluffy. I used Greek yoghurt, not sure if that could have caused this.

    1. Hey Hayley,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Was your baking powder fresh? Happy Valentine’s Day❤️ xTieghan

    1. Hey Ashley,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  36. 3 stars
    Sadly this was a miss for me. The cake was super dense which gave it an unpleasant texture (I had suspicions when the batter was so thick).
    The idea is great and the marscapone icing is delicious but for me, the cake itself is not a hit. Maybe will try it again with a different cake recipe.

    1. Hey Andrea,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  37. Hello, Tiegan,
    Made this cakes yesterday no problems with ingredients measurements
    It is like you said lots of deliciousness. 👍🙂

  38. 5 stars
    I made this for my daughter-in-laws birthday. Fabulous!
    I was worried that it was only an 8″ one layer cake…no worries there.
    It was a perfect special occasion cake!

  39. 5 stars
    This was the most amazing cake I have ever baked. It was pretty easy to make, and I couldn’t believe how delicious it was! I added a little ground coffee sprinklers in addition to the shaved chocolate on top. SO good. It’s def my new favorite and I’ll make this over and over agin. Well, for special occasions! I used marscapone not cream cheese, and I used sour cream, not Greek yogurt. The frosting was outstanding! So much yum! Thank you!!

  40. 2 stars
    I made this cake for a friends birthday…. well… at best I would have given it a 2.5 star … it had almost no flavor and it was very dry. The frosting was quite nice. Anyway….. I heard the recipe that was on line was incorrect… sad. I wanted it to be good.
    I do like most of your recipes. !!

    1. Hey Charlette,
      So sorry you did not enjoy the recipe. The recipe online is correct, so I am not sure what you are referring to. How can I help? Was there anything you may have adjusted? Was your baking powder fresh? Let me know:) xTieghan

  41. 5 stars
    This is definitely a Go-To keeper! So easy to make, everyone loved it! Only thing I would do different is to use an 8″ pan instead of the 9″ that I had, made the cake thinner and would have been dry if I had left it in for 28 mins, took it out at 25. Used bourbon because that’s what I had.

  42. 5 stars
    Being dairy-free, I had to make some substitutions, but the cake still turned out well! Even my non-sugar-tooth husband enjoyed it with me! Thanks for sharing the recipe…I am down to try all variations of tiramisu 💗💗💗

  43. I made the cake and the coffee syrup did not soak through beyond 1/4 inch at the top. We loved the flavor and want to know if you have any tips to get the syrup to soak through the entire cake so it is not dry?

    1. Hey Karen,
      So sorry about this! You can also poke smalls holes in the cake to allow the coffee to soak in more. I hope this helps for next time! xTieghan

  44. 4 stars
    Made a cupcake version of these for a Super Bowl party and got rave reviews! They did come out a little more dense than I anticipated… any thoughts on why? Regardless, the flavor was great!

    1. Hey Ryleigh,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Sorry these were dense, was your baking powder fresh? Have a great week! xTieghan

  45. Sorry, but this recipe did not work for me. I love your recipes but this one was unsuccessful. I used Greek yogurt as I did not have any sour cream. The batter was very thick and difficult to spread. It baked up the height of a biscuit and was very dense. I followed the recipe to a t including missing out on the honey in the frosting that most people caught and 4 oz. of cream cheese so it was unpleasantly cheesy and not sweet. Unfortunate because the photos looked amazing and I made it for my husband’s birthday.

  46. 5 stars
    Made this tonight and it was terrific. The fam told me next time to serve this as the entree in place of the risotto in an effort to save on calories. 12 out of 10 would recommend.

  47. 5 stars
    This was a perfect cake. Finished it too late at night so it was a breakfast cake for my husband’s birthday. Blizzard outside, coffee and this cake to start the cold day.

  48. 5 stars
    Tiramisu is one of my fav desserts ever so knew I had to make this. It was delish!!!! I used a mix of Greek yogurt and buttermilk, and I added prob 1/3 cup extra espresso because I love a soaked tiramisu. So easy and not too sweet!!! Thanks Tieghan for a new fav:)

  49. 4 stars
    I tried this out with cupcakes and did 20 min cook time instead. The coffee syrup really didn’t soak through and I think it may be because of the cupcakes having so much surface area or possibly I cooked too long.

    Still yummy but I wouldn’t serve for a party or event because they felt more like a delicious chocolate chip cake in coffee versus tiramisu!

  50. 2 stars
    I had high expectations for this it looked SO good! But unfortunately it looked better than it tasted. Cake was very dense as others mentioned. I expected a more light and fluffy cake. Unfortunately wouldn’t make again.

    1. Hey Rachel,
      So sorry about this. Was there anything you may have adjusted? Was your baking powder fresh? Let me know how I can help! xTieghan

  51. Hey! I just made this cake and it was delicious!! But my cake wasn’t right. It seemed tough and had large holes throughout. Any ideas as to why? I thought maybe I didn’t get the butter incorporated enough?

    1. Hey Hannah,
      So sorry to hear this! Can you tell me anything you may have adjusted in the recipe? Any info would help me to better answer your question. xTieghan

  52. Hi Tieghan,
    This looks and sounds incredible, can’t wait to make it. Wondering how you think it would go if I substituted to gf flour? 😬 Always risky I know but my husband is coeliac.
    TIA x

    1. Hey Bailee,
      I think this would work well if you used an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Mac,
      You will want to use 1/2 cup of mascarpone for the frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  53. Hi, I don’t have a stand mixer which is why I never make a tiramisu as you have to whisk the cheese quite vigorously. Could I make this cake without a stand mixer?

    1. Hey there,
      Yes, you can easily make this cake by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. 3 stars
    I made this cake for a dessert tonight and it didn’t turn out as I’d hoped. The cake had more of a spongy, pudding-cake consistency to it, and the flavour of the syrup only really permeated the top half centimetre of the cake. I wouldn’t make again, but this would’ve been very good if I’d used a vanilla cake box mix and then added the syrup on top of that, Just needs to be a bit fluffier.

    1. Hey Laurynn,
      I would check for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. I can use some help. I made the cake and it looked great but it was very dense. I followed the directions as listed. I was thinking I may have over mixed the batter? Any thoughts?

    1. Hey Sara,
      Sorry to hear your cake was dense. Yes, over mixing can cause this. Was your baking powder fresh? Let me know how I can help! xTieghan

  56. 5 stars
    I made this on Sunday and I am just finishing up the last slice now. DELICIOUS. My dad doesn’t like coffee so I made a syrup out of bourbon, brown sugar, and vanilla to use in place of the coffee syrup and it was AMAZING. Highly recommend if you have anyone who is coffee-adverse. I will definitely be making this again as it was VERY simple to put together and still very tasty.

  57. 5 stars
    This is the first cake I’ve ever made from scratch – it was surprisingly easy and so delicious! Not too sweet and all of the flavors came together nicely. I’ll be making this again soon!

  58. 5 stars
    Hi, I tried twice first worked and delicious even my batter looked crumbled after I add cold yogurt. I also mistakenly used baking soda instead baking powder.
    My boyfriend loved it so tried it again with room temperature yogurt and baking powder. The batter looked perfect but didn’t rise at all and failed.
    I want to try again cozy boyfriend really loved first one.
    When you make this you use room temperature yogurt and batter looks completely mixed? And also really use baking powder?

    THX

    1. Hey Otto,
      I am so glad the recipe was enjoyed, thanks so much for giving it a try! Yes, that is correct:) xTieghan

  59. Can you please let me know what is the ratio if coffee to water for strong coffee using instant coffee and using nescafe espresso powder please

    1. Hi Marlon! I would use 1/3 cup hot water and 2 teaspoons instant coffee. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  60. How would you suggest adding rum (or kahlúa?!) to the icing? Making this for a micro Mardi Gras bash and using Café Du Monde coffee to turn it into a little bit of NOLA 💜💛💚. So excited to try!

    1. Hey Lauren,
      I would just add a little splash in:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. This looks great! I’m planning on making it for Valentine’s Day, what would the ratio be if I want to switch the flour to almond or coconut flour? Which one would be better?
    Thanks!

    1. Hey Nadia,
      I would use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    I just made this after dreaming about it for days and it did not disappoint. This is also the first cake I make from scratch & it was so delicious! Highly recommend. Don’t skip out on the rum if you can!

  63. 4 stars
    This cake was so easy to make, and really did taste yummy! Personally I would note that once refrigerated, make sure it comes back to room temperature before eating again. Let the dense cake soften up after being cold!

  64. I hope it is good, in the process of making it right now. Grouping the different layers and the ingredients would have made the recipe easier to follow.

  65. 3 stars
    I made the cake yesterday and have the following comments:
    Watch the cooking time to prevent it from being too dry. The coffee syrup amount is not enough by far and I would triple it to get a moist Tiramisu like cake and adding the flavor. I have added Amaretto instead of Rhum and I stirred the honey right into the freshly made hot Espresso saving the step to boil up the mixture, hence dirtying another pot. Next time, I would also cut this into layers and triple the amount of yummy frosting to get a more moist result. So, a nice base but needs to be improved a touch to get the Italian dolce vita feeling. Just had a slice with tea and yes, it improves the next day.

  66. 5 stars
    Made this delicious cake this weekend and it was wonderful! Easy to follow the recipe and it came out perfectly! I’m a big fan of tiramisu and will definitely be making this again!

  67. First of all i love your recipes!! I made this cake last night and it was amazing. While I love tiramisu in it’s traditional format, it can be tedious finding all the ingredients, takes more take time, and after a day or so the ladyfingers get soggy. This version was easy and takes just like tiramisu. I’ll definitely make this next time I want tiramisu. Thanks again for another great recipe!

  68. 5 stars
    I made this tonight and it was absolutely lovely! Sweet but not TOO sweet, and not too heavy either. If you really love chocolate you could add more chunks (I thought it was perfect but chocoholic partner wanted more). Next time I’ll poke holes in the cake before brushing the syrup on as it didn’t soak in as much as it could have. Definitely a recipe I’ll be making multiple times!!! I love this site and how unique the recipes are, thank you for sharing so much and so often <3

    1. Hey Noelle,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  69. I just made this. It’s pretty good! My husband and I couldn’t wait for it to cool 100% before we dug in. I think I’ll really enjoy it cold too. I used sugar instead of honey and it turned out great. Thanks for the cake inspiration! 🙂

    1. Hey Kylie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  70. 3 stars
    Tieghan- Love tiramisu and made this right after seeing your story. I have made a ton of your recipes and not sure why this one didn’t come out tasting as great as yours sounded. It looked amazing and love the tip about using a peeler but the cake dame out quite dry and overall not really sweet . I think both the frosting and cake could use more sugar and I am a light sugar eater! I might try poking holes in the cake to pour the liquid in also to create better absorption. I will definitely be trying it again- just wanted to provide feedback!

    1. Hey Stacey,
      Thanks for giving the recipe a try, I am sorry you did not enjoy the recipe. This is not meant to be a super sweet cake:) Let me know how I can help for next time! xTieghan

  71. Tieghan
    This cake was absolutely delicious and easy to make. It had all the elements of classic tiramisu but better! My husband had had a few slices already since we ate dinner and he said this is like a cake at a wedding or a restaurant. Will definitely be keeping this recipe handy.

    Gina

    1. Hey Gina,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  72. I just finished making this cake, and let me the you.. sooo good! Thank you for this recipe, I will definitely make it again! 😍

    1. Hey Mackenzie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  73. 3 stars
    Check the cake at 23 minutes–that’s when mine was done–and poke small holes around your cake BEFORE brushing on the coffee syrup to ensure the flavor and a moist texture throughout. Otherwise, a very good cake that I will make again with these changes.

  74. 2 stars
    I love all of tieghans recipes, but for some reason this turned out horrible 🙁 maybe I missed something or did it wrong. However, it was very dense and not light and fluffy like a tiramisu should be. but I am a huge fan of her recipes so I am surprised how this turned out! Will always continue to make her recipes 🙂

    1. Hey Kelly,
      Sos sorry to hear the cake did not turn out for you. Was there anything you may have adjusted? Was your baking powder fresh? Let me know how I can help! xTieghan

  75. Hi Teighan! I made your sheet pan salmon (yum!) for dinner and this tiramisu cake for dessert! The cake was good but came out VERY dense. More like brownies than cake. I used Bobs Red Mill 1:1 GF flour and also used greek yogurt instead of the sour cream. Could this be the culprit? Any ideas? Would love to make again for more of that light moist cake texture. Thanks in advance!

    1. Hey Christina,
      Thanks so much for trying the recipe, so sorry the cake was dense, the GF flour could have caused that. Let me know if you have any other questions! xTieghan

  76. 5 stars
    Made this tonight for dessert. I made if GF, using the cup for cup GF Flour. Turned out excellent. Nice textured cake that is not too sweet.
    A lovely dessert that was not labour intensive for great results.

    1. Hey Silvana,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  77. 5 stars
    I love all your recipes , they never fail to please my family. This cake was everything you said it was and more . Thank you

    1. Hey Allie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  78. this looks diviiiiine omg 😍😍 absolutely love these flavors and the frosting and all that chocolate on top! perfection!

  79. 4 stars
    Made this on a cold, rainy day here in NC. Cake itself turned out delicious and moist. I ended up having to improvise on the frosting. The whipping cream I had on hand which seemed fine ie passed the sniff test ended up tasting bitter when I made the frosting. So I ended up making a cream cheese frosting. Cake still turned out tasty! Great, easy recipe to whip up last minute.

    1. Hey Kim,
      Thanks a lot for giving the recipe a go, I am so glad you enjoyed the cake, sorry to hear about your cream. xTieghan

    1. Hey Antonietta,
      So sorry you are having issues with the whipped cream. Yes, the cream should be cold, are you using a hand held mixer or doing this by hand? Let me know how I can help! xTieghan

  80. 5 stars
    This is one of THE DREAMIEST cakes I have ever made. Also because it was minimal sugar and maximum honey I *almost* felt a little virtuous. Thanks so much 💗

    1. Hey Sundus,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  81. 3 stars
    I **lovvve** Half Baked Harvest and have made a number of incredible desserts. While this was relatively tasty, it was not my favorite. The cake was a bit denser than I like and not quite as sweet. One error I made is I let the glaze boil for too long, so the syrup was too thick to really soak into the cake and flavor it. I ended up spooning more coffee and rum onto the cake slices to help moisten them up. The whipped topping is to die for, however!

  82. So I made this and although it is delicious, the syrup did not penetrate my cake and it was dry 🙁 any tips or suggestions?

    1. Hey Brandy,
      So sorry about this, did you adjust anything in the recipe? How did you apply the syrup? Let me know how I can help! xTieghan

  83. 5 stars
    This whipped together so easily!! The cake was light and fluffy and the honey coffee syrup soaked in perfectly! I used bourbon instead of dark rum. It was a huge hit with the birthday girl!

    1. Hey Jenna,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  84. 5 stars
    I am not a baker by any means but this Tiramisu cake was simple, yet extravagantly delicious and beautiful! Definitely will be making again.

    1. Hey Grace,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  85. Hi again, thank you so much for the reply. I have your books on my list of things to buy at you know where, and is it’s probably buried with all the other things. I will be moving it soon now that I know.
    Thanks again!

  86. I can’t wait to try this recipie!! I just wondered if I was try to try and make a less richer frosting – would cream cheese and using light whipped cream allow for structure or would the frosting not hold. Thanks

    1. Hey Nadia,
      That will work just fine, I hope you love the recipe, please let me know if you have any other questions! xTieghan

  87. I loved the cake but felt like the topping wasn’t sweet enough! I put in the honey and vanilla and it just tasted like plain cream cheese. Any ideas?

    1. Hey Elizabeth,
      Thanks for giving the recipe a try, I intended for this not to be a super sweet dessert, you can always add a little powdered sugar to your liking to the whipped topping. I hope this helps for next time! xTieghan

  88. They don’t sell dark rum in South Korea for some reason. But I do have spiced rum. Would that work?

    1. Hey there,
      Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  89. 5 stars
    Super tasty, comes together with mostly pantry staples, and was a hit for the whole family! My son asked me to make it again for his summer birthday. Great recipe to bookmark and use again and again.

    1. Hey Jen,
      Yes, the coffee really comes through in a tiramisu, it is really the essence of the cake. I suppose you could skip the coffee or make a vanilla syrup in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  90. Hi! I’m currently baking this and it smells amazing! I started glazing it and the top is getting a bit soggy looking — I should continue to use all the glaze right? Like is this to be expected or should I maybe cool the glaze more?

    Thanks!

    1. Hey Sonali,
      Yes, the glaze is meant to soak into the cake making it moist. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  91. This looks amazing! I am wanting to make this for a birthday and do a layered cake. If I double the recipe, would it work to layer? Thanks!

    1. Hey Brandy.
      Yes, I think that would work well for you! I hope you love the recipe. Please let me know if you have any other questions! xTieghan

    1. Hey Lorr,
      You could use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  92. Which kosher salt do you use, Red Diamond or Morton’s. Since the Red Diamond is pure it is stronger so I like to check.

    1. Hey Diane,
      I use Morton’s salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  93. You said your recipe for the tiramisu cupcakes is in you first cookbook
    Can you send it to me?
    I researched it and cannot find it anywhere.

    1. Hey Sasha,
      Yes, that will work well for this recipe. I hope you love the cake, please let me know if you have any other questions! xTieghan

  94. I printed out the recipe when it said 375, but baked it at 350. I used mini chocolate chips, instead of chunks in the batter and sprinkled mini chocolate chips on top as well. It was delicious and pretty easy to make.

  95. This looks delicious! I am going to try the recipe with an egg substitute I use for my daughter who can’t eat eggs (1 1/2 tbsp. water, 1 1/2 tbsp. oil, 1 tsp. baking powder per egg). I hope it turns out well because I can’t wait to eat this!

  96. I just made the cake and it’s in the oven, but when I went to check something in your recipe I noticed you changed the baking temperature from 375 to 350. I know this because I printed out the recipe initially and it’s different from the present one. Why the change? Also, the 1/4 cup of chocolate- did you mean a 1/4 or 4 ounces of chocolate? I added about 1/2 cup because the 1/4 seemed too scant.

    1. Hey Liza,
      Sorry the 375 was a typo, you will want to bake at 350. All of the other ingredients listed are correct:) Let me know how the cake turns out! xTieghan

  97. Hi, your recipes are wonderful, tasty and I have tried a LOT of them. I was searching through your My Top 10 Go To Recipes and tried to access and searched for the 3 Ingredient Blue Cheese Appetizer but it was nowhere to be found. Please keep up what you are doing, because it’s great!

    1. Hey Gayland,
      Thanks so much for reading along, so sorry that recipe is not online it is located in the HBH cookbook. Please let me know if you have any other questions! xTieghan

    1. Hey Princess,
      The cake can still be slightly warm. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tara,
      I think these would be great as cupcakes, I would reduce your baking time and start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  98. Hi Tieghan,
    I’m thinking of making these into cupcakes so they’re easier to transport. What would you recommend for baking time and temp?

    1. Hey Jess,
      I would reduce your bake time and start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Janet,
      I think an equal amount of GF flour will work well here. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

    1. Hey Ioana,
      You could certainly give that a try, I am just not sure how well that will mix with the coffee. The rum is optional, so you could also just skip it:) I hope you love the recipe! xTieghan

  99. 5 stars
    I was searching for a tiramisu cake recipe in this page just last week! I am so excited 👏🏼👏🏼 Will be trying this recipe tomorrow😀.

  100. Hi!

    It appears everyone’s comments got replies but mine 🙁 I provided my name and email and I do not have a website. Do I need to sign up for something?

    Hi! We are having a girls wine and appetizer night, and I am in charge of a sweet treat…..I think this would be perfect! To stick with the “small bite” theme do you think I could make this recipe as mini cupcakes in the 24 muffin pan? If so, would I adjust the temp/time? I live in a warm and very humid climate. Maybe pipe the frosting? Also, I do have cream cheese on hand but I am thinking the mascarpone will make this much more special? I LOVE your recipes!

    1. Hey Lisa,
      Sorry, sometimes it takes me a day or two to get to all of the messages, I responded to your first message, but yes you could make these into mini cupcakes:) I hope you love the recipe! xTieghan

  101. Will definitely be trying this. I love tiramisu recipes that don’t require cooking a custard either, realizing it’s less authentic! One variation I’ve made several times is a tiramisu trifle. Great to look at and delicious.
    Wonder if a coffee liqueur like Kahlua or Tia Maria can be added to the drizzle to punch it up a bit.

    1. Hey Deb,
      I hope you love this recipe, I think Kahlua would absolutely add a little something special! Let me know how it turns out! xTieghan

  102. Hi this cake looks amazing .. I would like to make the cupscakes though Same recipe? Should I do anything different. Also can I make it a day ahead??

    1. Hey Maureen,
      These would definitely work well as cupcakes, just reduce your baking time, I would start checking for doneness at 25 minutes. Yes, you can make a day in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  103. Hi Teighan: You’re such a decorating wizard! Your photos are beautiful but the recipe doesn’t mention how to do those gorgeous chocolate swirls on top of the cake! Any tips for those of us who do have your creative talent?

    1. Hey Kate,
      I just use a veggie peeler on a chocolate bar to get the chocolate peels. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  104. Oh my gosh, I cannot wait to try this! Tiramisu is one of my most favorite desserts although I’ve never made it because it seems to be laborious (plus, trying to find ladyfingers…) but is totally doable and I just happen to have marscapone on hand! Bonus! Thank you for sharing this, I can’t wait to make it!

  105. Tiramisu is one of my favorite desserts ever…but I also love cake, so this recipe is going on my must-make list!!!

  106. How much honey should be boiled with the coffee in Step 4? Don’t see the amount listed anywhere in the recipe? I only see the honey listed in the whipped topping.
    Thank you

    1. Hey Sara,
      You want to use 1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  107. Looks delicious. I want to make this today but would appreciate if you clarify if the honey actually goes in with the coffee mixture and for the icing is it 2 or 4 ounces of mascarpone? Thanks for your help.

    1. Hey Liza,
      You want to use 1/4 cup of mascarpone. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Barb,
      You want to use 1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  108. this looks amazing, I can’t wait to try this weekend! One question, how much honey goes in the coffee syrup? I didn’t see it listed in the cake ingredients!

    1. Hey Lucy,
      You want to use 1-2 tablespoons of honey. I hope you love the recipe, let me know if you have any other questions! xTieghan

    1. Hey Kath,
      1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  109. Hi Tieghan, just wanted to point out that 1/4 cup is 2oz not 4 for the mascarpone cheese. Looks delicious and can’t wait to try!!

    1. Thank you so much, Lola! Appreciate you kindly pointing this out to me. Adjusting the recipe now! Hopping you love this recipe! Thank you! xTieghan

  110. I am getting ready to make this cake for my husband’s birthday.

    I am not sure how much honey goes into the coffee syrup on the cake?

    I see where honey is in the frosting but not the syrup.

    1. Hey Beth,
      You want to use 1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  111. Hi. Confused about the directions that call for honey to be mixed with coffee and rum in the syrup directions, as honey isn’t listed in the ingredients for syrup. Thanks!

    1. Hey Vicki,
      You will want to use 1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  112. Looks delicious! My dad has a birthday coming up and I think he’d love this! But quick question: the instructions mention adding vanilla to the icing but it’s not in the ingredients list. How much do you add?

    1. Hey Alix,
      You want to use 1 teaspoon of vanilla. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  113. i was committed to baking a cake today for my husband and I as we haven’t had one in so long since COVID restricts us – so when I saw this recipe this morning I thought “MEANT TO BE”! – but alas (crying face) I have no sour cream or yogurt (horrible crying face). Sigh, I’ll save for another day. thank you for sharing. Sigh.

  114. Hi! We are having a girls wine and appetizer night, and I am in charge of a sweet treat…..I think this would be perfect! To stick with the “small bite” theme do you think I could make this recipe as mini cupcakes in the 24 muffin pan? If so, would I adjust the temp/time? I live in a warm and very humid climate. Maybe pipe the frosting? Also, I do have cream cheese on hand but I am thinking the mascarpone will make this much more special? I LOVE your recipes!

    1. Hey Lisa,
      Yes, I think this would work well, what a fun idea! I would just reduce your baking time depending on the size of your muffin tin:) I hope you love the recipe! xTieghan

  115. In the beginning you mention celebrating with cupcakes???? This is layer cake. Looks delicious too.

    Just rush January. Haha!! Sunday is the last day of the month.

  116. Tieghan — looks like the area a couple of omissions in this recipe.
    1. How honey goes into the coffee syrup?
    2. How much vanilla goes into the frosting?
    Sounds delicious! Can’t wait to try this cake.

    1. Hey Cathy,
      You will want to use 1-2 tablespoons of honey and 1 teaspoon of vanilla. I hope you love the recipe! Happy Friday:) xTieghan

  117. 4 stars
    This cake sounds good! Can’t wait to try it. You mention in the directions adding honey to the coffee and rum, But in the ingredients it only lists honey in the frosting. How much honey should you add to the coffee mixture? Thanks!

    1. Hey Jess,
      You will want to use 1-2 tablespoons of honey. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  118. YUM!! I dreamed with you tonight – I should have known that was a sign of good food things coming! <3
    What other drink can I use instead of rum? Bourbon, Porto wine, sherry…? I have no rum at home but I have some other good spirits. 😀
    Thank you so much!

    1. Hey Sofia,
      LOL thanks! I think bourbon would also would well. I hope you love the recipe! Let me know if you have any other questions! xTieghan