Tiramisu Cake

4.67 from 6 votes

Tiramisu Cake featuring a Kahlua-infused vanilla sheet cake, layers of fluffy mascarpone frosting, and coffee-soaked ladyfingers!

Prep Time45

Cook Time28

Chill Time1

Total Time2 13

Course: Dessert

Cuisine: American

Keyword: Tiramisu Cake

Servings:

Calories: 407kcal

Author: Kelly Anthony

Ingredients

For the Cake:

2 ½ cups cake flour
½ teaspoons baking powder
¼ teaspoon baking soda
1 ⅛ teaspoon fine sea salt
¾ cup unsalted butter, room temperature
1 ½ cup granulated sugar
2 tablespoons canola or vegetable oil
3 large eggs, room temperature
3 tablespoons sour cream
1 tablespoon pure vanilla extract
½ cup buttermilk
¼ cup Kahlua coffee liqueur

For the Layers:

2 (8 ounce) packages cold Mascarpone cheese
1 cup heavy whipping cream + 2 tablespoons
¾ cup powdered sugar
½ teaspoon pure vanilla extract
¼ teaspoon fine sea salt
24 Ladyfingers cookies
2 cups strongly brewed coffee (or espresso), cooled to room temperature
2-3 tablespoons unsweetened Dutch cocoa powder

Instructions

To Make the Cake:

Preheat the oven to 350°F and have ready a greased 9x13" baking dish, preferably metal or glass.
Sift the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task.
Add the oil and mix until well-blended. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk and Kahlua. Scrape the sides and the bottom of the bowl, and mix once more.
Bake for 28-32 minutes (checking at the 28-minute mark). Set the cake aside to cool completely on a wire rack before icing.

To Make the Mascarpone Icing:

For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the Mascarpone and the cream to the bowl and mix on medium-high until very smooth and creamy.
Add the powdered sugar, vanilla, and salt and begin mixing on low. Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy.
Add about ⅓ of the icing to the top of the cooled cake and spread it to the edges. Submerge each ladyfinger in the coffee/espresso and then layer them evenly across the cake. Dollop the remaining icing across the top of the ladyfingers and spread evenly across the top.
Finish off the cake by sifting a generous layer of cocoa powder all across the top and transfer to the refrigerator to chill, at least 1 hour. Serve and enjoy!

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.

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