This tiramisu cake is made of espresso-soaked layers of sponge, layered with coffee-spiked mascarpone frosting, and dusted with rich cocoa powder. It's the perfect indulgent layer cake.
If you are looking for more layer cakes, try my pecan caramel cake or my layered carrot cake. For simpler cakes, try this nectarine coffee cake or this strawberry cake.
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⭐️ Why this recipe works
- Easy to follow: Clear, step-by-step instructions ensure success for bakers of all levels.
- Authentic flavor with a twist: Combines the classic taste of tiramisu with the texture of a sponge cake for a unique dessert or celebration cake.
- Versatile: Includes substitutions and variations to cater to different dietary needs and preferences.
- Perfect for any occasion: Elegant enough for special events, yet simple enough for a weekend treat.
🧾 Ingredients overview
- Cake flour: The foundation of our sponge layers, cake flour gives the cake its light, airy texture due to its lower protein content compared to all-purpose flour.
- Baking powder: This leavening agent is crucial for helping the cake rise, ensuring that our sponge layers are fluffy and soft.
- Butter: Adds richness and moisture to the cake, contributing to its tender crumb. Using butter at room temperature ensures it creams well with sugar.
- Sugar: Provides sweetness and, when creamed with butter, helps to incorporate air into the batter, contributing to the cake's light texture.
- Vanilla extract: Adds a subtle flavor depth and enhances the overall taste of the cake, complementing the coffee and mascarpone flavors.
- Eggs: Act as a binder, giving structure to the cake. Eggs also help to emulsify the batter, contributing to a finer, more stable crumb.
- Whole milk: Adds moisture and helps create a smooth batter. Its fat content contributes to the cake's richness.
- Instant espresso powder & boiling water: This potent combination infuses the cake with the deep, rich flavor of espresso, echoing the classic tiramisu taste.
- Mascarpone cheese: The star of the frosting, mascarpone adds a luxuriously creamy texture and mild, tangy flavor that's iconic to tiramisu.
- Powdered sugar: Sweetens the frosting and contributes to its smooth, spreadable consistency.
- Heavy whipping cream: Adds lightness and volume to the frosting, creating a fluffy texture that's easy to spread between cake layers and over the exterior.
- Liquor or additional coffee: This is used to brush the cake layers, adding moisture and enhancing the tiramisu's signature coffee flavor. The liquor, traditionally rum or coffee liqueur, adds an extra depth of flavor, but more coffee can be used for a non-alcoholic version.
- Cocoa powder: Adds a visual appeal and a hint of chocolate flavor, complementing the rich coffee and creamy mascarpone.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Tiramisu cake step-by-step
- Preparation:
- Preheat and prep: Begin by getting your oven to the right temperature and lining your cake pans. A well-prepped pan means no sticking and easy release after baking.
- Espresso ready: Mix your espresso powder with boiling water and let it cool. This concentrated coffee is the heart of the tiramisu flavor, so give it time to develop.
- Mixing your cake:
- Dry mix: Sift together your cake's dry ingredients. This not only mixes but also aerates your ingredients, ensuring a light and fluffy cake.
- Creaming method: Whip butter until creamy, then gradually add sugar until the mixture is fluffy. This step is crucial for incorporating air into your cake, giving it that desirable crumb.
- Eggs and vanilla: Add eggs one at a time, then vanilla. Incorporating eggs one by one helps maintain the mixture's emulsion, ensuring a smoother batter.
- Alternate addition: Mix in your dry ingredients and milk in alternate batches, starting and ending with the dry. This technique prevents overmixing, keeping your cake tender.
- Fold in espresso: Gently mix in your cooled espresso blend. This is your flavor layer, infusing the cake with rich coffee notes.
- Baking the layers:
- Fill and smooth: Divide your batter evenly between the pans, smoothing the tops for even layers.
- Bake to golden perfection: Watch for the edges to turn golden and a tester to come out with a few moist crumbs. The key here is not overbaking to retain moisture.
- Cooling: Let cakes cool slightly in pans before moving to a wire rack. Proper cooling prevents collapsing and ensures a firm texture for assembly.
Assembling the cake:
- Mascarpone frosting: Whip up your frosting, starting with creamy mascarpone, then adding powdered sugar and espresso, finishing with heavy cream. For the best texture, everything should be cold.
- Layer and brush: If you've opted for more layers by slicing your cakes, now's the time. Brush each layer with a bit of liquor or extra coffee to keep them moist and flavorful.
- Stack and frost: Spread a generous amount of frosting between each layer as you stack them, then coat the outside. The secret is to get an even layer of frosting for that seamless look.
- Cocoa and chocolate finish: Dust the top with cocoa powder and add chocolate shavings for that classic tiramisu appearance.
📖 Substitutions and variations
- Mascarpone alternative: Use cream cheese blended with a bit of heavy cream or sour cream in a 1:1 ratio as a substitute for mascarpone. This mix closely mimics mascarpone's creamy texture and tangy flavor, making it a great alternative that's easier to find in many grocery stores.
- Non-alcoholic version: Instead of liquor, use only strong brewed coffee or espresso to soak the cake layers. This adjustment keeps the cake family-friendly while maintaining the classic tiramisu coffee flavor.
- Gluten-free adaptation: Replace cake flour with a gluten-free flour blend in equal amounts. Choose a blend that includes xanthan gum to ensure your cake retains a desirable texture and structure.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Chilling ingredients for frosting: Cold ingredients and tools are essential for the frosting. Chill your bowls and beaters ahead of time.
- Room-temperature ingredients for sponge: Before starting, ensure that your eggs, butter, and milk are at room temperature. This helps to create a smoother, more homogenous batter, as the ingredients will emulsify better, resulting in a lighter cake texture.
- Even layers: Use a serrated knife to level off any domed tops for a uniform look.
- Moisture matters: Don't skimp on brushing each layer with coffee or liquor; it's essential for flavor and texture.
- Sift for lightness: Sifting dry ingredients not only removes any lumps but also aerates the mixture, contributing to a finer cake crumb. Don’t skip this step, especially with the cake flour and powdered sugar.
- Achieving smooth frosting: For a silky and smooth mascarpone frosting, ensure the mascarpone and heavy cream are well chilled before whipping. Also, sift the powdered sugar to avoid lumps.
🍯 Storing and reheating leftovers
- Fridge:
- Cake: Store in an airtight container for up to 3 days. If not in a container, lightly cover with plastic wrap.
- Layers: Wrap unfrosted sponge layers in plastic wrap. Keep refrigerated for up to 2 days.
- Frosting: Keep in an airtight container for up to 5 days. Stir well before using if it's been sitting.
- Freezer:
- Cake: Set frosting by freezing uncovered briefly, then wrap in plastic wrap and foil. Store for up to 1 month.
- Layers: Individually wrap in plastic, then in foil. Freeze for up to 3 months. Thaw in the fridge before use.
- Frosting: Can be frozen in an airtight container for up to 2 months. Thaw in the fridge, then let it come to room temperature and stir well before using.
❓Recipe FAQ's
Can I make this cake ahead of time?
Yes, you can prepare the cake layers and frosting in advance. The assembled cake also stores well, making it perfect for preparing a day before serving.
How do I ensure my sponge cake is moist and not dry?
Make sure to not overbake the cake layers and generously brush them with espresso or coffee syrup. This adds moisture and enhances the coffee flavor.
Can the cake be made without alcohol?
Yes, for a non-alcoholic version, simply use strong brewed coffee or espresso to soak the cake layers instead of liquor.
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The BEST Tiramisu Cake with Mascarpone Frosting
This tiramisu cake is made of espresso-soaked layers of sponge, layered with coffee-spiked mascarpone frosting, and dusted with rich cocoa powder. It's the perfect indulgent layer cake.
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Servings: 12 servings
Ingredients
For the Cake Layers:
- 1 ½ cups cake flour
- 1 ½ teaspoon baking powder
- A pinch of salt
- ½ cup unsalted butter, softened to room temperature, cut into 1-inch cubes
- ½ cup sugar, 100 g
- ½ teaspoon vanilla extract
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 3 tablespoon instant espresso powder
- 3 tablespoon boiling water
For the Mascarpone Frosting:
- 4 ½ cups full-fat mascarpone cheese, cold
- 2 ½ cups powdered sugar, sifted (lightly spooned into a cup, not packed)
- ½ cup espresso or strong coffee, chilled
- 1 ½ cups heavy whipping cream, cold
Instructions
Making the sponge layers
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
- Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Dissolve Espresso Powder: In a small measuring cup, dissolve the espresso powder in boiling water. Let it cool.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar, continuing to beat until the mixture is pale and fluffy. Remember to scrape down the bowl occasionally.
- Add Vanilla and Eggs: Beat in the vanilla. Then add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
- Alternate Dry and Wet Ingredients: On low speed, add the flour mixture in four parts, alternating with the milk. Start and end with the flour mixture, mixing until just smooth after each addition. Gently fold in the cooled espresso.
- Bake: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the center of the oven for about 20 minutes or until a toothpick comes out with a few moist crumbs. The edges should be pale golden, and the cake will start to pull away from the sides.
- Cool: Allow the cakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely, about 1 hour. Remove parchment paper.
To make the frosting
- Prepare the Frosting: With a mixer on medium speed, whisk mascarpone until creamy, about 2 minutes. Add powdered sugar and blend until smooth. Gradually mix in the chilled coffee. Finally, stir in the heavy whipping cream until the frosting is fully combined and creamy.
Assembling the cake
- Assemble the Cake: Slice each cake horizontally to create four layers. Brush each layer with your choice of liquor or coffee. Spread a thin layer of frosting on the first layer, add the second cake layer, and repeat, alternating the frosting between layers. Once assembled, frost the outside of the cake. Garnish with chocolate shavings and a dusting of cocoa powder.
Notes
- Room Temperature Ingredients: For the best texture, ensure your eggs, butter, and milk are at room temperature before starting.
- Espresso Powder: If you can't find espresso powder, you can substitute it with an equal amount of instant coffee powder.
- Assembling: If the cake layers seem too soft to handle, chilling them in the refrigerator for about 30 minutes before assembly can make the process easier.
- Serving: This cake is best served the day it is made but can be kept in the refrigerator for up to 2 days. For optimal flavor, let it sit at room temperature for about 20 minutes before serving.
Nutrition
Calories: 305kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 97mg | Potassium: 148mg | Sugar: 24g | Vitamin A: 475IU | Calcium: 65mg | Iron: 0.4mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Esther says
Can this cake be made ahead and frozen, unfrosted?
Debs says
Hi Esther! Yes, absolutely it can. Just double wrap in plastic wrap and it will freeze well for up to 2 months. 🙂
Jessica says
Hi Debs,
I have a big party coming this Saturday. I am planning to double the recipe. I only have 3 8 in. pans and 2 9in.pans( 2 1/2 in. sides). Which ones should I use? Would the frosting be enough with the double recipe cake?
Thank you.
Debs says
Hi Jessica, I'm so sorry I missed your comment last week! I hope you were able to make it work. I would have used the 3 8-inch pans and filled them slightly less, so they had lots of space to rise. And I hope you doubled the frosting recipe. It makes extra but probably not enough to do a double recipe with. I hope that helps in future. 🙂
The Novice says
I love the idea of a tiramisu birthday cake! Sometimes you just need something a little more exciting than chocolate or vanilla 🙂 P.S. Happy birthday for tomorrow!
Debs says
Thanks so much Cassidy!!!