The HomeBaker
Tiramisu Cake
Lately I discovered that I don’t sleep well at night if I drink regular coffee, so I switched to decaf — and I’ve been sleeping much better ever since.
Even this tiramisu cake was made with decaf coffee, and you honestly can’t tell the difference.
It’s so delicious that the moment you serve it, the room will go quiet because everyone will be too busy enjoying every bite.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Tiramisu Cake
Ingredients
For the Cake:
4 eggs
1 cup sugar
1/2 cup oil
1/2 cup boiling water
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
Pinch of salt
For the Cream:
500 g mascarpone (room temperature)
500 ml heavy whipping cream
120 g powdered sugar
1 tsp vanilla extract
For Soaking:
1 cup brewed coffee (decaf works fine)
Instructions
Make the Cake:Preheat oven to 180°C (350°F).Grease and line a 24 cm (9-inch) round or square pan.Beat eggs and sugar until light and fluffy.Add oil, boiling water, and vanilla; mix well.Add flour, baking powder, and salt, and fold gently.Pour batter into the pan and bake for 25–30 minutes, until a toothpick comes out clean.Let the cake cool completely.
Make the Cream:Whip cream, sugar, and vanilla until soft but stable peaks form.Stir mascarpone until smooth.Fold mascarpone gently into the whipped cream.
Assemble:Poke the cooled cake with a fork.Pour the brewed coffee evenly over the cake.Spread the mascarpone cream evenly on top.Cover and refrigerate for at least 4 hours (or overnight for best results).
Serve:Dust generously with cocoa powder before serving.