This cake brings together gentle vanilla with deep coffee and cocoa. Soft, fragrant, and elegant.
Two batters swirled together make a beautiful marble pattern in every slice.
An espresso syrup soaks into the top, and a soft cream layer goes on before a generous dusting of cocoa. It tastes just like tiramisu.
I make it for guests, for afternoon coffee, or just for a small treat in the middle of the day.
My tip: swirl the knife lightly through the batters. A few gentle strokes make the prettiest marble.
Tiramisu marble cake is a vanilla butter cake made with sour cream, with half the batter flavored with instant coffee and cocoa and swirled in an 8×8-inch pan. Bake at 350°F (175°C) for 25–28 minutes, brush with espresso syrup, then top with whipped cream mixed with sour cream and a generous dusting of cocoa.
Tiramisu Marble Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving an overhang so you can lift the cake out easily.
- Sift the flour, cornstarch, baking powder, baking soda, and salt together into a medium bowl.
- In a large bowl, beat the butter, sugar, and vanilla for about 3 minutes, until pale and fluffy. Add one egg and mix well, then the second.
- Add a third of the dry mixture and mix gently. Add the sour cream and mix.
- Add half of the remaining dry mixture, then the oil and milk. Fold in the rest of the dry mixture until the batter is smooth.
- Transfer half of the batter to a separate bowl. Add the instant coffee and cocoa and stir gently until evenly brown.
- Spoon alternating mounds of vanilla and coffee batter into the pan. Run a knife lightly through them to make a marble pattern.
- Bake 25–28 minutes, until a toothpick comes out dry. Cool on a rack for 10 minutes, then lift out of the pan to cool completely.
- Stir the espresso, hot water, and sugar until the sugar dissolves. Let it cool until lukewarm.
- When the cake comes out of the oven, brush the syrup over the top.
- Whip the heavy cream with the powdered sugar to firm peaks. Fold in the sour cream and vanilla.
- Spread the cream over the cake. Just before serving, dust with a generous layer of cocoa.
Notes
- Bring the eggs, sour cream, and milk to room temperature so the batter stays smooth.
- Keep the swirl light. Too much mixing blends the two batters into one color.
- Make the syrup first so it has time to cool to lukewarm.
- Dust the cocoa right before serving so it stays dry and dark.
- Espresso → strong brewed coffee, same amount.
- Neutral oil → any mild oil, such as canola or sunflower.
- Instant coffee → instant espresso powder, for a stronger coffee flavor.
Frequently asked questions
No. The cream is whipped heavy cream folded with sour cream, which gives a light, tangy tiramisu-style topping.
Yes. Keep the cream-topped cake covered in the fridge and dust with cocoa just before serving.
Because of the cream topping, keep it covered in the fridge. It’s best within 2–3 days.
The recipe is written for an 8×8-inch (20×20 cm) pan. A different size will change the baking time, so check it early with a toothpick.
Yes. The syrup is just espresso, water, and sugar.
