Tiramisu Cake Recipe: Tiramisu is one of those desserts that instantly makes people say “wow.” A perfect blend of creamy mascarpone, rich coffee, and fluffy cake, tiramisu cake is the more structured, elegant cousin of the traditional Italian tiramisu. If you love coffee and creamy textures with a touch of chocolate, this dessert is going to be your new favorite. Unlike the classic layered-in-a-dish style tiramisu, this cake version looks like a dream and tastes like heaven. Let’s dive into making a show-stopping tiramisu cake right in your kitchen.
Why You’ll Love This Tiramisu Cake
Imagine this: soft sponge cake soaked in a slightly boozy coffee syrup, layered with luscious mascarpone cream, and finished with a dusting of cocoa powder. It’s indulgent, yet light. Fancy, yet totally doable at home. Whether you’re planning a birthday, a dinner party, or just a weekend baking adventure, this tiramisu cake delivers sophistication and flavor in every slice.
Here’s why it’s worth your time:
- It’s perfect for coffee lovers – the bold espresso flavor shines through.
- Great make-ahead dessert – it tastes even better the next day.
- Looks impressive – but it’s easier than it seems.
- Customizable – you can tweak the alcohol, coffee strength, or sweetness.
Ingredients You’ll Need
Gather your ingredients before you begin. Here’s a comprehensive list, broken down by component:
For the Sponge Cake:
- 1 cup (120g) all-purpose flour
- 4 large eggs
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
For the Coffee Syrup:
- 1 cup strong brewed espresso or coffee
- 2 tbsp sugar
- 2 tbsp coffee liqueur (like Kahlúa or rum – optional)
For the Mascarpone Filling:
- 1 ½ cups (350g) mascarpone cheese
- 1 cup (240ml) heavy whipping cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional)
Essential Tools and Equipment
You don’t need fancy gadgets, but having the right tools makes the job easier and cleaner:
- 2 round 8-inch or 9-inch cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Whisk
- Sifter or fine mesh strainer (for cocoa dusting)
- Spatula
- Cake turntable (optional but helpful)
- Serrated knife (for leveling cakes)
Step-by-Step Instructions
Now, let’s break down the magic of making a tiramisu cake from scratch.
Step 1 – Prepare the Sponge Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a large bowl, beat the eggs and sugar until pale and fluffy—this takes about 5-7 minutes with an electric mixer on high. Add vanilla. In a separate bowl, sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate it.
Divide the batter evenly between the pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
Step 2 – Brew the Coffee Syrup
While the cakes are baking, brew your espresso or strong coffee. Stir in the sugar until dissolved. Add the coffee liqueur if using. Let it cool to room temperature. This syrup will soak into the cake layers, infusing them with bold, aromatic coffee flavor.
Step 3 – Make the Mascarpone Cream
In a mixing bowl, whip the cold heavy cream until soft peaks form. In another bowl, beat the mascarpone cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until well combined. You want a smooth, airy filling—not runny, not too stiff.
Step 4 – Assemble the Tiramisu Cake
Now for the fun part—bringing everything together!
Start by placing one cooled sponge cake layer on a serving plate or cake stand. Using a pastry brush or spoon, generously soak the top of the cake with the coffee syrup. Let it absorb for a minute.
Spread a thick, even layer of the mascarpone cream over the soaked cake. You want it to be about ½ to ¾ inch thick. Carefully place the second cake layer on top, pressing down gently to secure.
Repeat the soaking process with more coffee syrup on the top layer. Don’t overdo it to the point of sogginess, but make sure it’s nicely moistened. Then, spread the remaining mascarpone cream all over the top and sides of the cake. Use a spatula to smooth it out as best you can.
Pop the cake in the fridge for at least 4 hours, but overnight is even better. This helps all the flavors meld together beautifully.
Step 5 – Dust and Chill
Once the cake is nicely chilled and set, it’s time for the finishing touch. Using a sifter or fine mesh strainer, dust a generous layer of unsweetened cocoa powder over the top of the cake. For extra flair, you can sprinkle on some dark chocolate shavings or even espresso powder.
Want to elevate the look? Add a few coffee beans or pipe some extra mascarpone cream around the edge as decoration.
Tips for the Perfect Tiramisu Cake
- Use room temperature mascarpone for a smooth, creamy filling that blends well.
- Whip cream until soft peaks, not stiff. Overwhipped cream can make the filling grainy.
- Don’t skip the chill time. It’s crucial for the cake to firm up and flavors to deepen.
- Use real espresso if possible for a strong, authentic flavor.
- Level your cakes. If the tops are domed, slice off the peaks to make stacking easier and neater.
You can also add a little cocoa or coffee powder to the cake batter for more flavor depth, or swap out the liqueur depending on your taste.
Common Mistakes to Avoid
- Over-soaking the cake: This can lead to a mushy texture. Use just enough syrup to moisten.
- Using cold mascarpone straight from the fridge: It won’t blend properly and may become lumpy.
- Skipping the rest time: Tiramisu cake really benefits from a long chill in the fridge.
- Over-whipping the cream: It should hold soft peaks—stop as soon as it thickens enough.
Also, avoid using low-fat mascarpone or cream substitutes. Full-fat ingredients give the best results for texture and taste.
Storing and Serving Suggestions
Store tiramisu cake covered in the fridge for up to 3 days. The flavors only improve as it sits. To serve, slice with a hot knife (dip in warm water and wipe dry) for clean, sharp slices.
You can also freeze the cake—wrap tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving.
Pair it with:
- A shot of espresso
- A glass of dessert wine
- Or just enjoy it on its own—it’s that good!
FAQs about Tiramisu Cake Recipe
1. Can I make tiramisu cake without alcohol?
Yes! Simply skip the liqueur or replace it with coffee extract or more brewed coffee.
2. What can I use instead of mascarpone?
You can use cream cheese as a substitute, but expect a tangier flavor and slightly denser texture.
3. Can I use store-bought sponge cake?
Absolutely, if you’re short on time. Just make sure it’s plain and unsweetened to balance with the cream.
4. How long does tiramisu cake last in the fridge?
It stays fresh for 3–4 days if kept covered and refrigerated.
5. Is this safe for kids?
Yes, just leave out the alcohol and make sure the coffee is decaf if needed.
Conclusion
There you have it—a decadent, layered tiramisu cake that’s rich, creamy, and packed with bold coffee flavor. This cake brings together everything you love about traditional tiramisu with the elegance of a layer cake. It’s sure to impress at any gathering and might just become your go-to dessert. Don’t be intimidated by the steps—it’s easier than it looks, and the reward is oh-so-worth it. Happy baking!
