This high altitude tiramisu cake has all the flavor of a classic tiramisu dessert, but in an easier to make cake. Soft vanilla cake is soaked in espresso or strong coffee, then finished with fluffy mascarpone whipped cream and a dusting of cocoa powder. It’s soft, light, moist, and perfect for any special occasion.
You might also love this chocolate mocha cream cake for two, chocolate Kahlua and cream cake, and chewy coffee blondies.
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Why You’ll Love This Recipe
Easier than Tiramisu. While I love a classic tiramisu, it does take a little more time to make, with first cooking a custard, assembling the layers of cream and coffee soaked lady fingers, and then allowing it sufficient time to chill. Today’s tiramisu cake is much quicker, only taking a couple of hours from start to finish.
Moist for Days. This is such a moist cake, and it’s still delicious days later, cold from the refrigerator.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Vanilla Cake. My high altitude vanilla cake is the perfect starting point for this tiramisu cake. It’s soft, light, fluffy, and very easy to make. I made half the recipe in an 8-inch baking pan, but you can also make the full cake recipe in a 9×13 inch baking pan.
Coffee
- Warm Water.
- Sugar. Adds a touch of sweetness so the coffee flavor isn’t too bitter in the cake.
- Espresso Powder. I used instant espresso powder to make my coffee, but you can also simply make some very strong brewed coffee if you don’t have espresso powder.
- Liqueur (optional). I didn’t add any alcohol to the coffee, but tiramisu usually contains some alcohol. If you like, you could replace a few tablespoons of the water with Kahlua, amaretto, cognac, spiced rum, bourbon, or the more traditional marsala wine.
Whipped Cream
- Mascarpone Cheese. Mascarpone is a traditional ingredient in tiramisu, and it also helps to stabilize the whipped cream. If you don’t have mascarpone, cream cheese works just as well.
- Powdered Sugar. Sweetens the whipped cream.
- Vanilla Extract. Flavor.
- Heavy Whipping Cream. You need the high fat content of the cream to make a thick, fluffy whipped cream that holds its shape.
- Cocoa Powder. I dusted the top of my cake with unsweetened Dutch processed cocoa powder for a finishing touch.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9-inch square baking pan with non-stick baking spray.
- Prepare 1/2 recipe Vanilla Cake, as instructed.
- Spread the batter into the prepared pan, and bake for about 25-28 minutes for an 8-inch pan, or about 20-25 minutes for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and let cool for 30 minutes.
Coffee
- While the cake is baking, make the coffee. Combine the water, sugar and espresso powder, stirring until dissolved. If you don’t have espresso powder, you can replace the water and espresso powder with very strong brewed coffee.
- Use the end of a wooden chopstick to poke holes in the cake, then brush or pour all of the coffee over the top of the cake.
- Refrigerate the cake for about 1 1/2 hours, until well chilled.
Whipped Cream
- With an electric mixer, beat the mascarpone/cream cheese, powdered sugar and vanilla until smooth. Add the cold heavy whipping cream and whip on medium high speed for several minutes, until thick and fluffy.
- Spread the whipped cream over the top of the cake, using an offset icing spatula to create lots of swirls.
- Before serving the cake, dust the top of the whipped cream with the cocoa powder.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How far in advance can I make the cake?
The cake can be baked and frosted with the whipped cream (but without the cocoa powder) one day in advance. Keep refrigerated until ready to serve, and dust with the cocoa powder before serving.
How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Can this recipe be doubled?
Yes. For a larger tiramisu sheet cake, you can make the full vanilla cake recipe and bake it in a 9×13 baking pan. See my vanilla sheet cake recipe for baking times. Be sure to also double the coffee and whipped cream.
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High Altitude Tiramisu Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cake
- ½ recipe Vanilla Cake
Coffee
- ½ cup warm water
- 2 tbsp granulated sugar
- 4 tsp instant espresso powder
Whipped Cream
- 4 oz cold mascarpone cheese or block cream cheese
- 6 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream
- 1 tbsp unsweetened Dutch processed cocoa powder
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9-inch square baking pan with non-stick baking spray.
- Prepare 1/2 recipe Vanilla Cake, as instructed.
- Spread the batter into the prepared pan, and bake for about 25-28 minutes for an 8-inch pan, or about 20-25 minutes for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and let cool for 30 minutes.
Coffee
- While the cake is baking, make the coffee. Combine the water, sugar and espresso powder, stirring until dissolved. If you don't have espresso powder, you can replace the water and espresso powder with very strong brewed coffee.
- Use the end of a wooden chopstick to poke holes in the cake, then brush or pour all of the coffee over the top of the cake.
- Refrigerate the cake for about 1 1/2 hours, until well chilled.
Whipped Cream
- With an electric mixer, beat the mascarpone/cream cheese, powdered sugar and vanilla until smooth. Add the cold heavy whipping cream and whip on medium high speed for several minutes, until thick and fluffy.
- Spread the whipped cream over the top of the cake, using an offset icing spatula to create lots of swirls.
- Before serving the cake, dust the top of the whipped cream with the cocoa powder.
Deliousness!! I could eat the whipped cream frosting just on its own. The cake was soft & moist, a perfect combination with the coffee & cream.
I want to make this as a layer cake. Bad idea? I’m worried that three layers might not be stable with the filling but I want to try!
I think the layers would be pretty slippery.