This Tiramisu Birthday Cake is not your average dessert. It's a decadent masterpiece that combines the rich, creamy goodness of tiramisu with the light and airy texture of a classic birthday cake. Each bite is a symphony of coffee, cocoa, and mascarpone, creating an unforgettable taste experience. Imagine the delight of your guests' faces as they indulge in this heavenly creation!

This recipe is perfect for birthdays, anniversaries, or any special occasion when you want to impress your loved ones with a show-stopping dessert. It's surprisingly easy to make, even for beginner bakers. I’ve included tons of tips and troubleshooting advice to help you along the way. Plus, it's super customizable—feel free to add your favorite berries or other decorations to make it your own!

Tiramisu Birthday Cake

Name: Tiramisu-Birthday-Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Birthday
Ingredients: 1 cup Unsalted butter, softened; 1 1/2 cups Granulated sugar; 4 Large eggs; 1 teaspoon Vanilla extract; 2 1/2 cups All-purpose flour; 2 teaspoons Baking powder; 1/2 teaspoon Salt; 1/2 cup Strong brewed coffee or espresso; 1/4 cup Sugar; 1 tablespoon Coffee Liqueur (optional); 16 ounces Mascarpone cheese; 1 cup Heavy cream, cold; 1/2 cup Powdered sugar; 1/4 cup Cocoa powder

This Tiramisu Birthday Cake is the perfect blend of rich coffee flavor and light, airy texture. It’s a delicious showstopper for any celebration!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 35 minutes

Total Time: 65 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan. This is crucial to prevent sticking. Trust me on this one; I've learned the hard way!
In a large bowl, cream together the butter and sugars until light and fluffy. Use a mixer – it’s way easier than doing this by hand! Don't rush this step; proper creaming is key to a light and airy cake.
Beat in eggs, one at a time, then stir in the vanilla. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix—that leads to a tough cake!
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Oh, and don't forget to set a timer, or you might end up with a burnt masterpiece!
Let the cake cool completely in the pan before frosting. Seriously, let it cool completely! Otherwise, the frosting will melt and you'll have a frosting-ey mess. Patience is key!
While the cake is cooling, make the coffee syrup. In a small saucepan, combine the strong brewed coffee (or espresso), sugar, and liqueur (if using). Stir over low heat until the sugar dissolves. Let it cool completely.
In a separate bowl, beat the mascarpone cheese, heavy cream, and powdered sugar until smooth and fluffy. For extra fluffiness, make sure your cream is very cold.
Once the cake is completely cool, pour the coffee syrup over the top. Don't be shy—let it soak in nicely! A little drippage is okay—I've never seen a tiramisu cake that was *too* soaked in coffee.
Spread the mascarpone mixture evenly over the coffee-soaked cake. Use an offset spatula for a nice, smooth finish.
Dust the top with cocoa powder through a fine-mesh sieve. This adds a beautiful finishing touch and subtle chocolatey flavour.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set. Trust me, this is crucial for optimal flavor.
Garnish with fresh berries, if desired and serve! Enjoy this delicious and impressive cake! Let me know what you think in the comments below!

📝 Notes

Make sure your butter and eggs are at room temperature for best results.
Don’t overmix the batter; overmixing will result in a tough cake.
Let the cake cool completely before frosting or the frosting will melt.
If you don’t have coffee liqueur you can easily skip it; it adds a nice flavor but isn't crucial