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Tiramisu Cake
Tender vanilla and coffee cake marbled together, soaked in coffee syrup and topped with a quick homemade version of mascarpone cream, then dusted heavily with cocoa powder. This cake tastes exactly like tiramisu!
Ingredients
Vanilla & Coffee Cake Batter:
- 6 tablespoon (84g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 2 large eggs at room temperature
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon (3g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (80ml) full fat sour cream, at room temperature
- 1 tablespoon (15m)l vegetable oil
- ¼ cup (60ml) whole milk, at room temperature
- 1 tablespoon (4g) instant espresso powder
Coffee Soak:
- ⅓ cup (80ml) boiling hot water
- 2 teaspoon instant espresso powder
- 1 tablespoon (12g) granulated sugar
Cream Topping:
- 1 cup (237ml) cold 35% heavy whipping cream
- ¼ cup (30g) powdered sugar
- ¼ cup (60ml) full fat sour cream
- ½ teaspoon pure vanilla extract optional
- 2 tablespoon (12g) cocoa powder for dusting
Instructions
- Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- Sift flour, corn starch, baking powder, baking soda and salt into a medium bowl and whisk to blend evenly.
- Combine soft butter, sugar and vanilla in a large bowl if using a handheld mixer. or the bowl of a stand mixer. Mix on medium-high speed for 3 minutes until pale and fluffy. Add one egg and mix well until evenly incorporated, then mix in the other egg so the batter is smooth. Add one third of the dry ingredients and mix on low until just combined. Mix in sour cream.
- Add half of the remaining dry ingredients and mix on low until just blended before mixing in the oil and milk. Finally fold in the last of the dry ingredients being sure to scrape to the bottom of the bowl to ensure everything is evenly combined.
- Take about half of the batter and transfer it to another bowl and sprinkle over the instant espresso powder. Gently fold it together with a spatula until evenly incorporated.
- Use a 1 ½-oz cookie scoop or a large spoon to alternate adding dollops of vanilla batter and coffee batter into the prepared pan and use the blunt side if a knife to swirl the two batters together. Bake for 20-23 minutes or until a skewer comes out clean.
- Transfer pan to a wire rack and let cool for 10 minutes before removing from the pan to cool completely.
- While the cake is cooling, prepare the coffee soak. Combine hot water with instant espresso powder (or use ½ cup of strong hot coffee) and sugar in a small bowl and stir until sugar is dissolved. Let it cool until it is no longer hot. Use a serrated knife to trim the dome off the cake to level it and then brush the coffee syrup all over the cooled cake.
- Make the cream topping. Combine cream and powdered sugar in a medium bowl and whip to almost stiff peaks – somewhere between soft and stiff peaks. Add sour cream and vanilla and mix it in. Dollop the cream over the coffee-soaked cake and spread it out evenly. Dust cocoa powder heavily over the top just before serving.
