How to Make Coffee Tiramisu Cake
How to Make Coffee Tiramisu Cake is a medium Italian recipe that serves 8. 750 calories per serving. Recipe by Baking Room on YouTube.
Prep: 1 hr 15 min | Cook: 7 min | Total: 1 hr 37 min
Cost: $56.55 total, $7.07 per serving
Ingredients
- 3 large Egg Yolks (room temperature)
- 1 tbsp Honey
- 2 tbsp Brewed Coffee (strongly brewed, cooled)
- 0.5 tsp Vanilla Extract
- 3 large Egg Whites (room temperature, ensure no yolk)
- 0.5 tsp Lemon Juice (freshly squeezed)
- 60 g Granulated Sugar
- 75 g All-Purpose Flour (sifted)
- 0.5 tsp Baking Powder
- 1 pinch Salt
- 100 g White Chocolate (chopped for even melting)
- 1 tbsp Espresso (freshly brewed, hot)
- 1.5 tbsp Instant Coffee Powder (1 tbsp for ganache, 0.5 tbsp for frosting)
- 30 g Heavy Cream (hot for ganache)
- 250 g Cream Cheese (softened)
- 250 g Mascarpone Cheese (room temperature)
- 2 tbsp Powdered Sugar
- 150 g Double Cream (chilled)
- 1 cup Coffee (strong, cooled)
- 12 pieces Ladyfingers (store‑bought)
- 1 tbsp Heavy Cream (for frosting) (hot)
- 250 g Whipped Cream (stiff peaks)
- 1 tbsp Cocoa Granules (optional garnish)
- 1 tbsp Coffee Beans (whole, for garnish)
- 1 tbsp Chocolate Shavings (optional, dark or white)
Instructions
Preheat Oven
Set the oven to 464°F (240°C) and let it fully preheat.
Time: PT5M
Temperature: 464°F
Make Egg‑Yolk Mixture
In a medium bowl whisk together 3 egg yolks, 1 tbsp honey, 2 tbsp brewed coffee, and ½ tsp vanilla extract until smooth.
Time: PT5M
Beat Egg Whites
In a clean bowl, add 3 egg whites, ½ tsp lemon juice and 60 g sugar. Beat on high speed until stiff peaks form.
Time: PT5M
Fold Yolks Into Meringue
Add the yolk mixture to the whipped egg whites and beat on low speed just until incorporated.
Time: PT2M
Add Dry Ingredients
Sift together 75 g flour, ½ tsp baking powder and a pinch of salt. Gently fold into the batter.
Time: PT2M
Prepare Pan
Line the 25 × 35 cm sheet pan with parchment paper. Pour the batter in and spread evenly.
Time: PT2M
Bake the Cake
Bake for 5–7 minutes, about 7 minutes, until the top is lightly golden and a toothpick comes out clean.
Time: PT7M
Temperature: 464°F
Prevent Drying
Five minutes into baking, place another sheet of parchment and a clean towel on top of the cake to trap moisture.
Time: PT2M
Cool the Cake
Remove the pan from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time: PT10M
Prepare Coffee Ganache
Melt 100 g white chocolate in a microwave or double boiler. Stir in 1 tbsp espresso, 1 tbsp instant coffee powder and 30 g hot heavy cream until smooth. Set aside to cool to room temperature.
Time: PT7M
Make Cream Filling
In a bowl, beat together 250 g cream cheese, 250 g mascarpone, 2 tbsp powdered sugar and 150 g double cream until fluffy. Fold in the cooled coffee ganache.
Time: PT5M
Chill Filling
Cover the filling bowl with plastic wrap and refrigerate for at least 30 minutes.
Time: PT30M
Slice Cake Layers
Using a sharp knife, cut the cooled cake lengthwise into two equal layers, each about 6 cm thick.
Time: PT5M
Moisten Cake Layers
Brush each cake layer with 1 cup of strong coffee, allowing it to soak but not become soggy.
Time: PT5M
Add Ladyfingers
Quickly dip each ladyfinger in coffee (just a second) and arrange a single layer between the two cake sheets.
Time: PT5M
Refrigerate Assembled Cake
Cover the assembled cake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Time: PT6H
Prepare Coffee Frosting
Warm 1 tbsp heavy cream, stir in ½ tbsp instant coffee powder, let cool, then fold into 250 g whipped cream until smooth.
Time: PT5M
Frost and Decorate
Spread the coffee frosting over the chilled cake. Garnish with cocoa granules, whole coffee beans and chocolate shavings as desired.
Time: PT5M
Nutrition Facts
- Calories
- 750
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 45g
- Fiber
- 1g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten, Coffee
Ingredient Substitutions
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Brewed Coffee: Cold brew concentrate
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Egg Whites: Aquafaba (1/4 cup per egg white)
- Instead of Lemon Juice: White vinegar (1/4 tsp)
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Cake flour (use 1:1)
- Instead of Baking Powder: Cream of tartar + baking soda (1:2)
- Instead of White Chocolate: Milk chocolate (adds color)
- Instead of Espresso: Strong brewed coffee
- Instead of Instant Coffee Powder: Finely ground coffee
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Cream Cheese: Neufchâtel cheese (less fat)
- Instead of Mascarpone Cheese: Ricotta mixed with butter (1:1)
- Instead of Powdered Sugar: Granulated sugar (processed in blender)
- Instead of Double Cream: Heavy cream
- Instead of Coffee: Espresso diluted with water
- Instead of Ladyfingers: Savoiardi biscuits
- Instead of Heavy Cream (for frosting): Half‑and‑half
- Instead of Whipped Cream: Chilled heavy cream whipped
- Instead of Cocoa Granules: Unsweetened cocoa powder (sprinkled)
- Instead of Coffee Beans: Chocolate-covered espresso beans
- Instead of Chocolate Shavings: Cocoa nibs
Equipment Needed
- Oven
- Sheet Pan (25x35 cm)
- Parchment Paper
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Spatula
- Saucepan or Microwave‑Safe Bowl
- Measuring Cups and Spoons
- Knife
- Plastic Wrap
- Cooling Rack (optional)
- Towel (optional)
Critical Steps — Do Not Skip
- Beating egg whites to stiff peaks
- Baking the cake for only 5‑7 minutes at high heat
- Cooling the white‑chocolate ganache completely before folding into the filling
- Soaking ladyfingers just enough to stay moist but not soggy
- Refrigerating the assembled cake for at least 6 hours
Chef Tips from the Video
- Use a kitchen scale for precise measurements, especially for the flour and chocolate.
- For an extra coffee punch, add a teaspoon of coffee liqueur to the ganache.
- Let the cake rest uncovered for 10 minutes after baking to release steam before covering with parchment.
Troubleshooting
Egg whites did not reach stiff peaks.
Ensure the bowl and beaters are completely clean and dry; add a pinch of cream of tartar and beat a little longer.
Ganache became grainy.
Melt the white chocolate gently over low heat and stir continuously; if grainy, gently reheat and add a teaspoon of extra cream.
Cake is too dry after baking.
Do not over‑bake; remove the cake as soon as the top is lightly golden and a toothpick comes out clean.
Ladyfingers become soggy and fall apart.
Dip each ladyfinger for only 1‑2 seconds; they should be moist on the surface but still hold their shape.
Storage
Refrigerator: Store the sliced cake in an airtight container for up to 3 days.
Freezer: Freeze individual slices wrapped tightly for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not keep at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the coffee ganache and filling a day ahead; keep both covered in the fridge.
- The cake layers can be baked up to 2 days in advance and stored wrapped in plastic.
- Frosting can be made ahead and kept chilled; give it a quick stir before spreading.
Frequently Asked Questions
What is the cultural significance and history of Coffee Tiramisu Cake in Italian cuisine?
Tiramisu originated in the Veneto region of Italy after World War II as a layered dessert of coffee‑soaked ladyfingers, mascarpone cream and cocoa. The Coffee Tiramisu Cake adapts that classic concept into a baked cake format, keeping the coffee‑mascarpone flavor while adding a light sponge base.
What are the traditional regional variations of tiramisu in Italian cuisine?
Traditional tiramisu uses raw eggs, while some regions add a splash of Marsala wine or coffee liqueur. In the north, a lighter sponge may be used, whereas the south often incorporates cocoa powder and a higher proportion of mascarpone. The Coffee Tiramisu Cake reflects the northern style with a baked sponge.
How is authentic tiramisu traditionally served in Italy?
Authentic tiramisu is served chilled in a shallow dish, dusted generously with cocoa powder, and cut into square portions. It is usually enjoyed after a meal with espresso or a small glass of dessert wine.
What occasions or celebrations is Coffee Tiramisu Cake traditionally associated with in Italian culture?
Tiramisu, and by extension Coffee Tiramisu Cake, is popular at family gatherings, birthdays, and festive holidays such as Ferragosto. Its coffee flavor makes it a favorite after dinner when guests linger for coffee and dessert.
What other Italian desserts pair well with Coffee Tiramisu Cake?
Pair it with a light biscotti, amaretti cookies, or a scoop of vanilla gelato. A glass of sweet Vin Santo or a shot of espresso complements the coffee notes beautifully.
What makes Coffee Tiramisu Cake special or unique in Italian dessert tradition?
The cake combines the classic tiramisu flavors with a quick‑bake sponge, giving a lighter texture and allowing the dessert to be prepared ahead of time. The white‑chocolate ganache adds a silky sweetness not found in traditional tiramisu.
What are the most common mistakes to avoid when making Coffee Tiramisu Cake at home?
Common errors include over‑beating the egg whites, over‑baking the sponge, and soaking ladyfingers too long. Each of these can lead to a dense cake, dry texture, or soggy layers that fall apart.
Why does this Coffee Tiramisu Cake recipe use a high oven temperature of 464°F instead of a lower temperature?
The high temperature creates a rapid rise and sets the sponge quickly, preserving a soft, airy crumb that can absorb coffee later without becoming gummy. A lower temperature would dry out the cake before it can be soaked.
Can I make Coffee Tiramisu Cake ahead of time and how should I store it?
Yes. Bake the sponge, cool, and store it wrapped in plastic for up to 2 days. Assemble the cake with filling and refrigerate for at least 6 hours or overnight. Keep the finished cake covered in the fridge; it stays fresh for up to 3 days.
What texture and appearance should I look for when the Coffee Tiramisu Cake is done baking?
The top should be lightly golden and spring back when pressed lightly. A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake should feel soft, not dry.
What does the YouTube channel Baking Room specialize in?
The YouTube channel Baking Room specializes in clear, step‑by‑step baking tutorials for home cooks, focusing on cakes, pastries, and classic desserts with a modern twist.
How does the YouTube channel Baking Room's approach to Italian dessert cooking differ from other cooking channels?
Baking Room emphasizes precise measurements, visual cues, and practical tips like preventing cake dryness, which sets it apart from channels that rely more on intuition. Their videos often include detailed timing and troubleshooting for classic Italian sweets.
Last updated: August 30, 2026
