Easy Tiramisu Cake
Sponge cake layers soaked with sweetened coffee-rum syrup and frosted with a whipped cream and cream cheese frosting, finished with a cocoa dusting.
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Natashas Kitchen- •6 Eggs
- •1 cup Sugarfor cake batter
- •1 cup All-purpose floursifted
- •1 teaspoon Vanilla extractfor cake batter
- •1 1/2 cup Strong coffeefor syrup (espresso/strong brewed)
- •2 tablespoons Sugarfor coffee syrup
- •2 teaspoons Rum(optional)for syrup; can omit or substitute vanilla
- •Water(optional)added to espresso/coffee to make 1 1/2 cups total
- •8 oz Cream cheese1 package
- •1 1/2 cups Heavy whipping creamvery cold
- •1/2 cup Sugarfor frosting
- •Cocoa powderfor dusting top
- •Butterto grease pan
- •Parchment paperto line pan bottom
- 1
Preheat oven to 350°F (175°C). Butter a springform pan (or two cake pans) and line the bottom with parchment paper.
3 min
- 2
Crack 6 eggs into a mixing bowl (do not separate). Beat on high speed about 1 minute until frothy.
1 min
- 3
With mixer on high, slowly add 1 cup sugar. Continue beating about 5 minutes until thick and tripled in volume.
5 min
- 4
Sift 1 cup flour into the batter (in 2 additions if desired), folding gently just until incorporated to avoid deflating. Add 1 teaspoon vanilla and fold in.
4 min
- 5
Transfer batter to prepared pan and level the top. Bake 30 minutes, or until a toothpick comes out clean.
30 min
- 6
Cool cake in pan about 10 minutes, then remove from springform and cool completely to room temperature on a wire rack.
40 min
- 7
Once fully cooled, use a serrated knife to score and slice the cake horizontally into 2 even layers. Remove parchment from the bottom.
5 min
- 8
Make frosting: whip cold heavy whipping cream on high about 2 minutes to stiff peaks; transfer to a separate bowl.
3 min
- 9
In the same mixer bowl, beat cream cheese with 1/2 cup sugar on high a couple minutes until smooth and creamy, scraping bowl at least once.
3 min
- 10
Add whipped cream back into the cream cheese mixture and blend until no streaks remain. Refrigerate frosting until ready to use.
2 min
- 11
Make coffee syrup: combine about 1 1/2 cups strong coffee (espresso diluted with water if needed) with 2 tablespoons sugar; stir to dissolve. Add rum (optional) and stir.
3 min
- 12
Assemble: place first cake layer cut-side up (flip top layer upside down if it’s the base). Brush on about half the coffee syrup evenly.
4 min
- 13
Spread about 1/4 of the frosting over the first layer. Add second cake layer and brush with remaining syrup evenly.
4 min
- 14
Frost the top and sides with remaining frosting. Pipe decorations if desired.
5 min
- 15
Dust the top generously with cocoa powder. Serve (chill if desired for easier slicing).
1 min
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