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Prep Time30 minutes
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Cook Time40 minutes
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Serving12
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Serv Size1 piece
Is there anyone who can resist tiramisu for dessert? That dreamy mix of coffee, cocoa, and cream is hard to pass up, and ever since I first tasted the real thing in Italy, it’s been one of my all-time favorites. For Father’s Day, I thought it would be the perfect time to turn this classic into a cake — not just any cake, but one layered with homemade butter cake for the sponge and all the indulgent tiramisu flavors folded in.
I actually made this cake for my husband (a true coffee fan), and it was an instant hit — everybody loved it! What I especially enjoy is that this recipe works both ways: you can keep it classic, more like a tiramisu in cake form, or dress it up as a full layered cake for a festive occasion. For me, it’s definitely a special-occasion dessert — the kind of flavor you save up for when you want to treat the people you love.
Ingredients
For the Cake:
For the Filling/Frosting:
For the Coffee Syrup:
Directions
This cake comes together in two stages: first, baking a light butter sponge, and then layering it with that luscious tiramisu cream and coffee syrup before chilling. Each step is simple enough, but when they all come together, you’ll have a dessert that looks as good as it tastes.
Whisk the Eggs and Vanilla: In a mixing bowl, beat the eggs with the vanilla essence until the mixture turns light and fluffy. This creates the base for a soft, airy sponge.
Cream the Butter and Sugar: In a separate bowl, cream together the butter and caster sugar until smooth and pale. Gently fold this mixture into the fluffy eggs and beat until just combined. Avoid over-mixing so the sponge stays light.
Sift and Fold the Dry Ingredients: Sift the flour and baking powder together. Add this dry mixture to the egg-butter-sugar base and fold gently until fully incorporated. Do not over-mix.
Bake the Sponge: Pour the batter into a greased 8-inch baking pan. Bake in a preheated oven at 360°F (gas mark 4) for 35–40 minutes, or until a wooden pick inserted into the center comes out clean. Remove and allow the cake to cool completely.
Prepare the Cream Filling: In a clean bowl, beat together the cream cheese, fresh cream, and sour cream until smooth and creamy. Add the caster sugar and brandy, mixing well. Finally, pour in the heavy whipping cream and whip until light and fluffy.
Slice and Soak the Cake: Once cooled, slice the cake horizontally into two halves. Sprinkle half the prepared coffee syrup over the bottom layer, making sure it is evenly soaked.
Add the Cream Filling: Spread a generous, even layer of the cream cheese mixture over the soaked cake. Dust with a layer of cocoa powder before carefully placing the top half of the cake over it.
Soak the Top Layer: Sprinkle the remaining coffee syrup over the top half of the cake, ensuring it is evenly absorbed.
Cover and Decorate: Frost the sides and top of the cake with the remaining cream cheese filling. Dust another layer of cocoa powder on top, then pipe extra filling for decoration if you like.
Chill Before Serving: Refrigerate the cake for at least 1 hour before serving, allowing the flavors to set beautifully.
Conclusion
This tiramisu cake is truly a celebration in itself: rich, coffee-kissed, and creamy with every bite. Whether you’re making it for Father’s Day, a birthday, or just to spoil the coffee lovers in your life, it’s sure to impress. A little time in the fridge lets all the flavors meld perfectly, so be patient! The first forkful will be worth the wait!
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