The BEST Tiramisu Cake
There’s only a few things I’ve ever named “the best” and this Tiramisu cake is one of them for good reason. Four layers of vanilla sponge cakes soaked in spiked coffee, frosted with a light and fluffy mascarpone cream and topped with a generous dusting of cocoa powder.
I knew I had to make this cake after making my Tiramisu Latte. Since then I’ve become obsessed and made a Chocolate Tiramisu Cake, Tiramisu Cupcakes, a Classic Tiramisu, Tiramisu Brownies and so many more Tiramisu recipes!
Step-by-Step Instructions
Sponge Cake
- Start making the cake by separating the egg yolks from the whites. Beat the egg whites with the sugar until it’s super thick and fluffy and holds stiff peaks.
- Add the egg yolks and vanilla and beat at medium-high speed until it’s combined.
- Sift in the flour, baking powder and salt and beat at medium-low speed, just until the flour is mixed in. Use a rubber spatula to fold the mixture a couple of times.
- Distribute the batter evenly among the pans lined with parchment paper (can do two pans at a time).
- Make the coffee soak by dissolving the sugar in the hot coffee. Once the coffee has cooled a little, add the amaretto (or other flavoring). Set aside until it’s cool and the cake is ready to assemble.
Mascarpone Cream
- Make the mascarpone cream by beating together the cold mascarpone with the powdered sugar until it’s completely smooth.
- Add the vanilla bean paste and turn the mixer to medium speed. Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.
- Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.
Assemble
- Flip all the cakes over onto their tops (so bottoms up) and use a fork to make holes in them, similar to a poke cake (except smaller holes that are closer together – see photo below).
- Then place the first layer of cake onto a cake board/flat surface and spoon ½ cup of the coffee mixture over the first layer.
- Top with a generous layer of mascarpone cream. If you want to leave the cake naked like I did (it doesn’t dry out like traditional butter cakes) don’t spread the mascarpone all the way to the edge of the cake, leave a little wiggle room so that when you place the next layers on top, the cream will not squish off the cake.
- *feel free to refrigerate the cake halfway through to make sure it stays sturdy.
- Create some swirls with a spoon on the top layer of mascarpone and then top generously with cocoa powder. *I refrigerated the cake overnight before topping with the last layer of mascarpone on top (look at the photo below, you can see the texture difference of the mascarpone cream that was placed fresh on top and the mascarpone cream that was refrigerated overnight between the layers).
- I recommend refrigerating for at least 4-6 hours or overnight before serving so the coffee soaks well into the cake and the mascarpone cream can set. Serve cold or slightly chilled.
What size to bake this cake
I tested this cake in a few different sizes and I just loved the way this one looked. The cake photographed is four 8 inch layers which is really tall for a sponge cake and can be difficult to assemble. If you do it this way, just be very gentle with the last two layers and refrigerate quickly. Also when you get to slicing and there’s only half of it left, it will topple over so just slice the whole thing or lay it down.
The cake can be baked:
- Half batch – three layer 6 inch cake; about 7-8 oz each and bake for about 14-16 minutes.
- Half batch – two layer 8 inch cake; about 10-11 oz each and bake for about 18-20 minutes.
- Full batch – four layer 8 inch cake; about 10-11 oz each and bake for about 18-20 minutes. This is what I did but it makes a really tall (not super sturdy) cake.
- Full batch – three layer 9 inch cake; about 14 oz each and bake for about 18-20 minutes (do about ⅔ cup coffee soak for layer instead of ½ cup). This is the size I recommend if making the full recipe.
- Full batch – I haven’t tested this but you could do four layer 9 inch cake; about 10-11 oz each and bake for about 15-17 minutes
- Full batch – I haven’t tested this but you could do two layer 10 inch cake; about 21 oz each and bake for about 25-30 minutes.
- Full batch – I haven’t tested this but I would assume you could bake it in two 9×13 inch pans (can do one at a time); about 21 oz each and bake for 25-30 minutes.
Decorating this Tiramisu Cake
Sponge cakes are not as sturdy as traditional shortened cakes (like my vanilla cake) so again, the four layers is risky here. If you want to frost the outside of the cake, you will have enough mascarpone cream to lightly frost it; however, make sure to refrigerate the cake for at least 1-2 hours before frosting the outside.
If you want to actually decorate the cake with buttercream, you can use any type of buttercream recipe you like (there’s like 10 in my cookbook, Frosted) but my favorite for decorating is Swiss Meringue Buttercream.
However, since the sponge cake is soaked in liquid, it will settle over the next few hours so I recommend refrigerating it for at least 4-6 hours, preferably overnight, before frosting the outside of the cake. The cake will be a little shorter the next day and you don’t want that to ruin your decor.
I recommend piping a border of the Swiss meringue buttercream onto each layer of cake and using the mascarpone cream as a filling. You can see an example of this in my chocolate ganache cake. Refrigerate the cake for 30-60 minutes so the buttercream sets and then frost the outside.
How to store Tiramisu Cake
This tiramisu cake has to be refrigerated and is best served chilled. Unfortunately the cake doesn’t harden in the fridge so if you want to wrap it without messing up the cream, freeze the cake until it’s firm and then wrap it. Store it in the fridge for up to a week or freeze it for 1-2 months.
To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air.
Thaw in the fridge overnight before serving and serve cold.
I hope you enjoy this cake version of tiramisu. If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried these, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Tiramisu Cake Recipe
Four layers of vanilla sponge cakes soaked in spiked coffee, frosted with a light and fluffy mascarpone cream and topped with a generous dusting of cocoa powder.
Ingredients
Sponge Cake
- 12 large eggs 55-60 grams each, separated
- 300 grams (1 1/2 cups) granulated sugar
- 2 teaspoons vanilla extract
- 240 grams (2 cups) all-purpose flour spooned and leveled
- 1/4 teaspoon fine sea salt
- 2 tsp baking powder read blog post
Coffee Soak**
- 480 mL (2 cups) strong coffee (I used 4 shots espresso and water to make 2 cups)
- 50 g (1/4 cup) granulated sugar
- 45 mL (3 Tbsp) Amaretto Liqueur *optional
Mascarpone Cream
- 24 ounces (3 small tubs) mascarpone cheese, cold (I recommend Belgioioso)***
- 300 grams (2 1/2 cups) powdered sugar
- 16 ounces (2 cups) heavy whipping cream, cold
- 2 teaspoons vanilla bean paste
- tiny pinch of fine sea salt
- Cocoa powder for dusting I used dutch
Instructions
Sponge Cake
- Preheat the oven to 350F (177C) convection (325F/163C conventional) and grease and line four 9-inch* pans with baking spray and parchment paper.
- Place the egg whites in the bowl of the stand mixer and using the whisk attachment, at full speed, beat until they're frothy.12 large eggs
- With the mixer on medium speed, stream in the sugar. Turn the mixer up to full speed and beat just until the meringue reaches stiff peaks.300 grams (1 1/2 cups) granulated sugar
- Pour in the egg yolks and vanilla and turn the mixer to medium-high speed, mixing, a few seconds, just until they're fully combined.2 teaspoons vanilla extract
- Sift in the flour and salt (and baking powder if using) and turn the mixer up to medium-low speed, mixing just until the flour is incorporated.240 grams (2 cups) all-purpose flour, 1/4 teaspoon fine sea salt, 2 tsp baking powder
- Scrape the edge of the bowl well and distribute the batter evenly among the four pans, about 10.5 ounces each, and bake for about 15-18ish minutes, until the cake is golden and separates itself from the edge of the pan. It will also spring back when you press on it gently.
- Flip the cakes over onto a tea towel and allow them to cool completely (I don't recommend flipping onto a wire rack, mine got suck on there before).
Coffee Soak
- Pour the coffee into a large measuring cup so it's easy to see how much you use per layer. Add the sugar and mix until it's dissolved.480 mL (2 cups) strong coffee, 50 g (1/4 cup) granulated sugar
- Once the coffee has cooled, add the amaretto.45 mL (3 Tbsp) Amaretto Liqueur
Mascarpone Cream
- Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar and salt.24 ounces (3 small tubs) mascarpone cheese, cold, 300 grams (2 1/2 cups) powdered sugar, tiny pinch of fine sea salt
- Beat at low-medium speed until they're combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
- Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.16 ounces (2 cups) heavy whipping cream, cold, 2 teaspoons vanilla bean paste
- After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).
Assemble
- With the cakes still flipped upside down on the tea towel, use a fork to stab the cake throughout, making holes for the coffee to soak into. (similar to a poke cake but smaller holes that are closer together; see photos in blog post)
- Place the first layer of cake upside down (so bottoms up) on to a flat surface and use a spoon or pastry brush to soak it with 1/2 cup of the coffee soak. (My family preferred the cake more 'wet' than I did so if you like a more soggy tiramisu feel free to use 3/4 cup of coffee per cake layer [you'll need three cups of coffee instead of 2 then] – I liked it with the 1/2 cup).
- Frost with a generous layer of mascarpone cream, try not to go passed the edge if you want a naked cake. Place the next layer of cake on top, upside down as well. If the cake feels unstable at any point, feel free to refrigerate it for 30-60 minutes before proceeding (store the mascarpone cream in the fridge when not in use).
- Repeat until the cake is assembled. Then swirl some mascarpone cream on top of the cake and dust with a generous amount of unsweetened cocoa powder.Cocoa powder for dusting
- Refrigerate the cake for 4-6 hours to set, before serving.
Notes
* This is cake is very tall if you bake it in 8 inch pans. I recommend doing 9 inch pans but the photos of my cake are baked in the 8 inch pans. Here are some options if making the full batch (see blog post if you want to make a half batch):
- Four layer 8 inch cake; about 10-11 oz each and bake for about 18-20 minutes. This is what I did but it makes a really tall (not super sturdy) cake.
- Three layer 9 inch cake; about 14 oz each and bake for about 18-20 minutes (do about ⅔ cup coffee soak for layer instead of ½ cup). This is the size I recommend if making the full recipe.
- Four layer 9 inch cake; about 10-11 oz each and bake for about 15-17 minutes
- Two layer 10 inch cake; about 21 oz each and bake for about 25-30 minutes.
- Two 9×13 inch pans (can bake one at a time); about 21 oz each and bake for 25-30 minutes.
Nutrition
Calories: 560kcalCarbohydrates: 55gProtein: 9gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 197mgSodium: 168mgPotassium: 91mgFiber: 0.4gSugar: 42gVitamin A: 1190IUVitamin C: 0.2mgCalcium: 129mgIron: 1mg
Tried this recipe?Let us know how it was!
If I don’t have vanilla bean paste will vanilla extract work? Do I need to change the amount?
Same amount of extract is fine!
I made this for my friend’s 21st birthday and everyone loved it! Absolute loveeee!
Hi,
Would this cake hold fondant icing on top of the cream?
Hi Cath, this cake is very delicate especially with a whipped cream based frosting so I wouldn’t cover it in fondant. I recommend a more sturdy cake like my vanilla cakes with a buttercream. You could use the mascarpone cream as a filling in the cake but I would make a border and cover the outside in something like swiss meringue buttercream if you’re using fondant.
https://baranbakery.com/6-inch-vanilla-cake-recipe/
https://baranbakery.com/the-best-8-inch-cake-recipe/
https://baranbakery.com/how-to-make-swiss-meringue-buttercream/
Hi,
Please ignore my other question re recipe.
My 6” baking tins are 1.5” in height, I made the cake using half the recipe but there was tooo much batter. Shall I half and half the recipe again given that my pans are not very high in height?
Thank you!
Hi,
If I want to make this as 6” 3 layers, do I half the recipe? Thank you
Am I right in thinking this sponge has no butter or alternative fat in it?
yes
Hi
If I make only 2 of the 8 inch cakes does the coffee and marscapone ratio change ?
Thanks
Yes if you halve the cake recipe, then halve those as well
Hi!
I have two questions;
would it be alright to do it in batches? I only have 1 6″ pan. I’m planning to halve the batch and i’m worried the batter will deflate by the time i do the 3rd batch
And second, is it alright to place dollops on each layer and kind of decorate it?
I would add a tsp of baking powder to it just for some insurance lol that’ll help it lift even if it deflates a little.
And if the cream is cold and whipped properly it will hold its shape so you can do dollops
Is it possible to make three times the mixture? My sister is having a birthday party and she has asked me to make the cake. I know she loves tiramisu but it will need to be enough for about 50. Td
Can this cake be frozen ?