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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.
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?
Hey Sravya,
So sorry to hear this! Baking usually works best when all the ingredients are room temp. xTieghan
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?
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
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!
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
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?
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
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.
Hey Meghan,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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.
Hey Liz,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
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.
Hey Molly,
I am so glad this recipe has been enjoyed, thanks for making it! xTieghan
Made this and ofcourse loved it, wondering if you think I could make it into cupcakes for a work birthday, easier for serving?
Hey Angela,
Thanks for giving the recipe a try, I think cupcakes would work well here. Have a great week! xTieghan
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!
Hey Ellie,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan
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.
Thanks Jessica! xTieghan
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.
Hey Jessica,
Sorry you did not enjoy the recipe, let me know if I can help in anyway:) xTieghan
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
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?!
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
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!!!!
Hey Sandy,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
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!
Hey Allison,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
If I’m making the cake ahead of time should I hold off in making the frosting until the last minute?
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
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.
Hey Kim,
So sorry you did not enjoy the recipe, let me know if I can help in anyway! xTieghan