Easy sponge cake with an Italian flair. Try this quick tiramisu cake with layers of a cream cheese cream and coffee infused sponge cake.
Tiramisu as a layered cake! Moist sponge cake layers filled with an indulgent tiramisu cream!
4 Layers of coffee smooth goodness!
Assemble the cake by soaking the first cake layer with some coffee soak. I find it easiest to use a drip bottle for that. Use a lot of coffee to soak it, trust me it seams a lot but it will make it nice and moist. In fact I used too less for my taste and I had to soak each slice after I cut it to give it a lovely tiramisu flavor.
To make the decorative pattern on top of the cake with wooden skewers. Just lay them on top of the chilled cake and sprinkle cocoa powder all over the surface. Make sure to not leave any gaps. Then slowly remove the skewers and you have a professional looking cake!
Want a no-bake tiramisu cheesecake? Check out my recipe here
Ingredients (for 8 or 9 inch cake)
1 tsp salt
1/3 cup vegetable oil (60 ml)
1 cup granulated sugar
2 tsp vanilla extract
1 1/3 cup 160 g all-purpose flour
1/4 cup (40 g) cornstarch
1 tsp baking powder
For the cream:
32 oz (910 g) cream cheese
2 cups (260 g) powdered sugar
2 tsp vanilla extract
2 tsp coffee, optional
1/2 cup (120 ml) heavy cream
1/4 cup (60 ml) Kahlua, optional
For the egg product:
3 large eggs
1/4 cup sugar
For the coffee soak:
1 cup (240 ml) espresso or strong coffee
3 tbsp Kahlua
1/2 cup (50 g) unsweetened cocoa powder
Preheat oven to 350 °F. To make the sponge cake use a tall mixing bowl. Add eggs, vanilla, salt and sugar and whip it until foamy for about 8 minutes. Slowly mix in oil. Sift in flour, baking powder and salt with a spatula until smooth. Line two cake pans with parchment paper and spray it with baking oil. Divide the batter between the baking pans. Bake for 25 to 28 minutes. Let cool on a wire rack until completely cooled. Then cut each cake layer one time horizontally.
While the cake is baking make the cream. For that make an egg product. Over a water bath mix eggs with sugar and heat it for 10 minutes. Keep whipping it until it forms stiff peaks. Remove from water bath and keep whipping it until it cooled to room temperature. In a big mixing bowl mix cream cheese until smooth. Add in heavy cream, vanilla and coffee. Mix for 1 minute. Mix in powdered sugar. When it is smooth fold in the cooled egg product and chill until needed.
Assemble the cake by soaking the first cake layer with a third of the coffee soak. cover with a thick layer of cream frosting and smooth it out. Top it with a layer of cocoa powder. Repeat this step two more times. Then cover the whole cake with frosting and smooth it out. Use a cake scrape to smooth the sides. Let it chill for at least 4 hours.
When the cake has chilled decorate with some cocoa powder and coffee beans if desired. To make a diamond shaped pattern use wooden skewers and align them in the desired shape on top of the cake. Sprinkle a nice layer of cocoa powder on top and remove the skewers slowly. Pipe swirls of cream frosting around the edges of the cake top and decorate it with espresso beans!