This Boozy Baileys soaked Tiramisu Cake is made up of vanilla sponge cake soaked in coffee baileys mixed with espresso, sandwiched in between layers of creamy whipped cream and mascarpone, all generously dusted with cocoa powder. The perfect cake to bring to your next get together!
Table of Contents
Nick’s favorite thing…
I absolutely adore this cake. It’s made up of one of my favorite flavor combos! Chocolate, coffee and cream. But more about that below. Let’s talk about texture. This cake is so soft. It melts in your mouth, and that’s because of the combination of vanilla sponge, soaked in coffee syrup and mascarpone whipped cream.
What does Tiramisu Cake taste like?
It’s so soft! The cake is made up of a vanilla sponge cake, which is buttery and tastes so yum. That’s layered with mascarpone whipped cream. So creamy with a subtle tang from the mascarpone. The cake is moist because it’s drizzled with a bailey’s coffee syrup. And it’s topped with a generous dusting of cocoa powder. So delicious!
What are the ingredients I need?
Eggs – I used large eggs.
Caster Sugar – also known as superfine sugar. You can use granulated sugar in it’s place.
All-purpose flour – also known as plain flour.
Baking powder – This will help the cake rise and become light.
Espresso Powder – This is just regular instant coffee powder. Alternatively, you can replace it with a coffee shot from a coffee machine if you have one.
Baileys Irish Cream – The Irish cream liquor I used is coffee flavoured. This is optional. You don’t have to add it.
Heavy whipping cream – This is the type of cream you use for whipping. It must have at least a 30% fat content.
Mascarpone – This is an Italian cheese which is creamy, more than cheesy and similar to sour cream.
Vanilla extract – always use good quality vanilla extract!
Cocoa powder – I used unsweetened cocoa powder.
My Top Tips!
- When making this I would recommend using acetate which is something you can buy at craft store and cake supply stores.
- I would also recommend using an adjustable cake ring which will help keep the cake together.
Other Recipes You Might Like!
- Gingerbread Tiramisu Cupcakes – perfect for the festive season!
- Midnight Mint Mocha Frappuccino Cupcakes – My fave coffee treats from Starbucks!
- Frape Cupcakes – a refreshing Greek coffee drink in cupcake form!
- Caramel Vanilla Espresso Cupcakes – A delicious cocktail inspired cupcake!
I hope you guys enjoyed this simple but delicious Tiramisu Cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
- 8 large eggs
- 1 1/3 cups (270 g) caster sugar
- 1 1/3 cups (220 g) all-purpose flour
- 3/4 tsp baking powder
Baileys Coffee Syrup
- 1/2 cup (125 ml) espresso coffee
- 1/2 cup (125 ml) coffee flavoured Baileys Irish Cream
- 3 1/2 cups (900 ml) heavy cream, cold
- 1 cup (200 g) mascarpone cheese
- 1 tsp vanilla extract
- 1/4 cup (25 g) cocoa powder
- Preheat your oven to 175˚C / 350˚F. Spray the bottom of two 8-inch cake tins and line with baking paper. Do not spray the sides.
- Add the flour and baking powder into a small mixing bowl and use a whisk to mix together. Set aside.
- Add the eggs into a large, clean glass or metal mixing bowl and use an electric hand mixer to whip until you reach soft peaks. Slowly add the sugar 1 tbsp at a time while the mixer is on. The mixer will double in volume and become thick.
- Sieve the flour mixture into the egg mixture and use a spatula to gently fold through until no dry ingredients are showing.
- Pour the mixture into both baking tins. Use a spoon or spatula to flatten and even out the batter. Bake for 25 minutes or until golden brown. Allow to cool completely.
- Use a cake leveller or serrated knife to cut the cooled cakes in half.
- Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to soft peaks. Then add the mascarpone and whip to stiff peaks.
Baileys Coffee Syrup
- Add the espresso and baileys into a squeeze bottle or mixing bowl and shake or use a spoon to mix together.
- For this recipe you’ll need a cake ring, but you can do this without a cake ring. A cake ring will just keep everything neatly put together. Adjust the cake ring around an 8 inch cake tin and line the inside with acetate. Place the first cake layer in the bottom and drizzle with coffee mixture.
- Add some cream, spread around and dust generously with cocoa powder. Repeat that until you get to the final layer. Chill in the fridge for 2 hours to set.
- Unwrap if using the cake ring. Add the remaining cream into a piping bag fitted with a large round tip. Pipe little blobs of cream on top of the tiramisu cake and finish with a generous dusting of cocoa powder.