This mini tiramisu cake is a luxurious dessert that combines layers of soft, coffee-infused sponge cake with a rich coffee custard filling, all frosted with light whipped cream and dusted with cocoa powder. The combination of flavors creates a perfect balance between the strong coffee notes and the smooth, creamy texture. Each bite is a burst of moist cake soaked in coffee syrup and layered with a silky custard, making it an irresistible treat. Whether you’re a tiramisu fan or just love coffee desserts, this mini cake is sure to become a favorite.
Why You’ll Love This: You’ll love this mini tiramisu cake because it brings together the classic flavors of tiramisu in a convenient, cake-like form. The layers of sponge cake, soaked in a rich coffee syrup, are paired beautifully with a creamy custard that enhances the coffee flavor. The whipped cream frosting adds a light, airy texture, balancing the richness of the custard. This cake is ideal for those who enjoy the taste of coffee but want a twist on the traditional tiramisu. Plus, the recipe is flexible—dairy-free options make it accessible for everyone.
Perfect Occasion: This mini tiramisu cake is perfect for any special occasion, whether you’re celebrating a birthday, hosting a dinner party, or just want to enjoy a personal-sized indulgence. Its elegant presentation and rich flavor make it a standout dessert for holidays or small gatherings. It’s also an ideal treat for coffee lovers who want something unique and homemade. The mini size makes it easy to serve and share, while still packing in all the flavors of a full-sized tiramisu.
Decoration Tips: To give your tiramisu cake a classic look, dust the top generously with cocoa powder just before serving. For an extra touch of elegance, you can pipe small dollops of whipped cream around the edge of the cake or sprinkle chocolate shavings on top for added texture. If you want to get creative, garnish with chocolate-covered coffee beans or a few coffee-flavored macarons on the side. Serve on a simple white plate to make the rich colors of the cake stand out.
Ingredients for the Sponge Cake:
- 240ml (1 cup) milk (any type of milk works)
- 1 tsp white vinegar
- 160g (3/4 cup) sugar (cane or castor sugar)
- 80ml (1/3 cup) vegetable oil
- 2 tsp vanilla extract
- 210g (1 cup + 2/3 cup) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions for Sponge Cake:
- Preheat your oven to 350°F (180°C). Grease two 6-inch round cake pans with oil and line them with baking paper.
- In one bowl, combine all the liquid ingredients: milk, vinegar, oil, and vanilla extract.
- In a separate bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the liquid mixture until just incorporated.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes or until the cake feels firm to the touch and a toothpick inserted comes out clean.
- Let the cakes cool completely before assembling. Trim the tops to create an even layer.
Ingredients for Coffee Soaking Syrup:
- 1 tbsp instant coffee
- 120ml (1/2 cup) water
- 3 tsp sugar (cane or castor)
Instructions for Coffee Soaking Syrup:
- In a small pot, combine the coffee, water, and sugar.
- Bring the mixture to a simmer, then remove it from heat and let it cool.
Ingredients for Coffee Custard:
- 150ml (2/3 cup) milk (any type)
- 40g (1/4 cup) sugar (cane or castor)
- 15g (2 tbsp) cornstarch
- 20g (2 tbsp) butter (any type)
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp instant coffee dissolved in 2 tsp warm water
Instructions for Coffee Custard:
- In a saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until it starts to thicken.
- Once thickened, let it boil gently for a minute, then remove from heat.
- Stir in the butter, vanilla, salt, and the coffee mixture until smooth.
- Transfer the custard to a container and refrigerate until fully cooled.
- Before using, whip the cooled custard in a food processor to make it smooth and creamy.
Ingredients for Whipped Cream:
- 240ml (1 cup) whipped cream (dairy-free or regular)
- 45g (1/4 cup) powdered sugar
- 1 tsp vanilla extract
Instructions for Whipped Cream:
- In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract.
- Using an electric whisk, whip the mixture until stiff peaks form.
- Keep the whipped cream chilled until ready to use.
Assembly:
- Place one layer of the sponge cake on a serving plate. Brush it generously with the coffee soaking syrup.
- Spread a 1/4 cup of coffee custard over the soaked sponge layer.
- Place the second layer of sponge on top, brush with more coffee syrup, and spread the remaining custard.
- Frost the entire cake with the whipped cream, smoothing it evenly over the top and sides.
- Dust the top of the cake generously with cocoa powder and chill in the fridge for at least an hour before serving.
Enjoy your mini tiramisu cake, packed with rich coffee flavor and a creamy custard center!