This Tiramisu-ish Layer Cake combines the rich flavors of coffee-soaked vanilla cake layers with a luscious mascarpone and cream cheese frosting. The cake features a tender crumb thanks to the use of Greek yoghurt and extra virgin olive oil. Finished with a dusting of Dutch-process cocoa powder, this vegetarian dessert captures the essence of traditional tiramisu in cake form, perfect for special occasions or indulgent treats.
150ml strong espresso (3 espresso shots, topped up with boiling water if needed)
1 1/2 tablespoons castor sugar
1 teaspoon vanilla bean paste
Mascarpone Frosting
500g cream cheese, at room temperature
1 tablespoon vanilla bean paste or vanilla extract
130g (1 cup) pure icing sugar
500g mascarpone
To Assemble
3 tablespoons dark Dutch-process cocoa powder
Instructions
Prepare the Vanilla Cake Batter: In a large bowl, whisk the eggs, vanilla bean paste or extract, and castor sugar together until light and fluffy. Gradually add the extra virgin olive oil and Greek yoghurt, mixing until fully combined.
Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, bi-carb soda, and sea salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the batter tender.
Bake the Cake Layers: Pour the batter evenly into prepared baking tins. Bake in a preheated oven at 180°C (350°F) for 15 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool completely.
Make the Coffee Soak: Brew a strong espresso, measure 150ml, and immediately stir in the castor sugar and vanilla bean paste until dissolved. Set aside to cool.
Prepare the Mascarpone Frosting: In a medium bowl, beat the cream cheese, vanilla bean paste, and pure icing sugar together until smooth. Gently fold in the mascarpone until the frosting is creamy and well combined.
Assemble the Cake: Once the cake layers have fully cooled, slice each layer horizontally if desired for more layers. Brush each layer generously with the coffee soak to infuse flavor and moisture.
Layer the Cake with Frosting: Spread a thick layer of mascarpone frosting between each cake layer, stacking them carefully to maintain structure.
Finish and Chill: Spread the remaining frosting over the top and sides of the assembled cake. Dust the top evenly with dark Dutch-process cocoa powder.
Chill Before Serving: Refrigerate the cake for at least 1 to 2 hours to allow flavors to meld and the frosting to set. For best results, chill overnight before serving.
Notes
Using thick full-fat Greek yoghurt helps keep the cake moist and tender.
Ensure the coffee soak is fully cooled before applying to avoid melting the frosting.
For a more intense coffee flavor, you can increase the espresso shots in the soak.
Leftover cake keeps well covered in the refrigerator for up to 3 days.
For a gluten-free option, substitute plain flour with a gluten-free baking blend.
