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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.
Watch the How-To Reel
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.
This post was originally published on January 29, 2021
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!
Hey Mary,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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!
Hey Dorie,
I am so glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
I absolutely adore Tiramisù, and this is a fantastic variation !
Miki x
https://www.littletasteofbeauty.com/
Thanks so much Miki! xTieghan
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
Hey Noelle,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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! 🙂
Hey Kylie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Delicious!
Thanks Karen! xTieghan
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!
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
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
Hey Gina,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I just finished making this cake, and let me the you.. sooo good! Thank you for this recipe, I will definitely make it again! ?
Hey Mackenzie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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.
Hey Katie,
Thanks for trying the recipe! xTieghan
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 🙂
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
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!
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
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.
Hey Silvana,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
So simple, yet so delicious!!!
Thanks so much Kim! xTieghan
I love all your recipes , they never fail to please my family. This cake was everything you said it was and more . Thank you
Hey Allie,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan