The BEST Tiramisu Cake

This cake was the start of it all.

Well technically my Tiramisu Latte was my first Tiramisu inspired recipe on here but this cake started the obsession.

Spongey cake layers soaked in strong coffee and frosted with the dreamiest mascarpone cream. She’s light and airy but with intense flavor.

I’ve since become obsessed and made Tiramisu Cupcakes, Tiramisu Brownies, Tiramisu Cookies and so many more Tiramisu recipes!

Ingredients & Substitutions

*full recipe is in the recipe card at the bottom!

• Eggs – you’re going to need a lot for the cake so I made the cream without any lol I use large, room temperature eggs.
• Flour – all purpose flour is fine, cake flour also works.
• Sugar – I just use granulated sugar for the cake and powdered sugar for the cream. I don’t recommend reducing it, it’s really not that sweet.
• Mascarpone – I like Belgiosos brand because it’s not watery at all. Make sure it’s cold when making the cream.
• Heavy Whipping Cream – make sure this is cold when adding to the mascarpone.
• Vanilla – I like to use vanilla bean paste in the cream but extract also works fine.
• Salt – I recommend fine sea salt.
• Coffee – I prefer to use espresso but any strong coffee works fine. Make sure it’s not hot when you’re soaking the cake.
• Amaretto – this is optional! Kahlua or any other brand is fine or you can skip it.

TIP: I HIGHLY recommend using a digital scale, as dry ingredients are almost always over measured. 

Step-by-Step Instructions

There’s three parts to this fabulous Tiramisu Cake

1. The Sponge – it’s a simple biscuit sponge which is made with the same ingredients and same method as lady fingers.
2. The Coffee Soak – this is where all the flavor comes in so you can technically get as creative as you want here! I once added honey and cinnamon to the espresso of my Tiramisu recipe, you could do that here too!
3. The Mascarpone Cream – It’s a simple mascarpone whip that’s so light and fluffy and tastes like classic tiramisu but thick enough to hold up the cake.

Sponge Cake

1. 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.

This may take about 5-10 minutes. Don’t over-whip after you get stiff peaks.

2. Add the egg yolks and vanilla and beat at medium-high speed, JUST until it’s combined. Again, don’t over-whip because the egg yolks will just deflate the air from the egg whites.

3. Sift in the flour, baking powder and salt and beat at medium-low speed, JUST until most of the flour is mixed in. Then use a rubber spatula to scrape the edge and bottom of the bowl and fold the mixture a couple of times, just until the last streak of flour is combined. 

4. Distribute the batter evenly among the prepared pans. I lightly grease the pan and line the bottom with parchment paper.

There’s about 42 ounces of batter total so if you’re doing four layers like I did, you’ll need about 10.5 ounces per cake pan. If you’re doing three layers in a bigger pan, you would need about 14 ounces of batter per pan.

5. Bake the cakes for about 15-18ish minutes, or until their golden brown and the edges release from the pan. When you press on it, the cake should spring back when it’s fully baked.

6. Make the coffee soak by dissolving the sugar in the hot coffee (I love straight espresso but if you don’t like it as strong you can use cold brew, drip coffee or americano).

Once the coffee has cooled, add the amaretto (or other flavoring). Set aside until it’s cool and the cake is ready to assemble.

Mascarpone Cream

1. Make the mascarpone cream by beating together the cold mascarpone with the powdered sugar until it’s completely smooth (start slow so the sugar doesn’t blow everywhere).

2. Add the vanilla bean paste and turn the mixer to medium speed.

With the mixer running, 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

1. 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). 

2. 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.

3. Top with a generous layer of mascarpone cream. If you want to leave the cake naked like I did, 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.

4. Repeat with the rest of the layers. Feel free to refrigerate or freeze the cake between stacking each layer to make sure it stays solid and sturdy. 

5. 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).

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).
• Full batch – four layer 9 inch cake; about 10-11 oz each and bake for about 15-17 minutes
• Full batch – two layer 10 inch cake; about 21 oz each and bake for about 25ish minutes.
• Full batch – two 9×13 inch pans (can do one at a time); about 21 oz each and bake for 25ish minutes.

TIP: I recommend baking this full batch in a 9 inch pan and making three layers so it’s not wobbly.

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 cover 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. If you do it this way, you can refrigerate the cake for only 30-60 minutes so the buttercream sets and then frost the outside. 

Serving this Tiramisu Cake

I recommend refrigerating the cake for at least 4-6 hours or overnight before serving.

This allows the coffee to soak well into the cake and the mascarpone cream to set a little so it doesn’t squish out as much when you slice it.

The cake can be served cold or slightly chilled but I don’t recommend leave it out at room temperature for too long because it is soft and has a cheese based cream.

How to store Tiramisu Cake

This tiramisu cake has to be refrigerated. It’s always best if it’s stored airtight so I recommend slicing it and storing in containers.

Store it in the fridge for up to a week or freeze it for a couple of months. 

The cake is soft and the frosting doesn’t harden in the fridge so if you want to freeze the cake whole, I recommend flash freezing for an hour, until it’s firm and then wrap it with plastic wrap, followed by foil.

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 loved this cake as much as I do, I would very much appreciate a 5-star rating or review in the recipe card below.

As always, have a blessed day and happy baking!

Love, B

Recipes

Layer Cakes

Tiramisu Cake Recipe

4.57 from 105 votes

prep 45 minutes mins

cook 20 minutes mins

Additional Time 4 hours hrs

total 5 hours hrs 5 minutes mins

Serves 16 servings

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. 

Author: Bernice Baran

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Servings 16 servings

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Metric(US) Imperial

Ingredients

Sponge Cake

• ▢ 12 large eggs, 55-60 grams each, separated
• ▢ 300 grams granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 240 grams all-purpose flour, spooned and leveled
• ▢ 1/4 teaspoon fine sea salt
• ▢ 2 tsp baking powder , read blog post

Coffee Soak**

• ▢ 480 mL strong coffee , (I used 4 shots espresso and water to make 2 cups)
• ▢ 50 grams granulated sugar
• ▢ 45 mL Amaretto Liqueur , *optional

Mascarpone Cream

• ▢ 678 grams mascarpone cheese, cold , (I recommend Belgioioso)***
• ▢ 300 grams powdered sugar
• ▢ 480 mL heavy whipping cream, cold
• ▢ 2 teaspoons vanilla bean paste
• ▢ tiny pinch of fine sea salt
• ▢ Cocoa powder for dusting, I used dutch

Method

Sponge Cake

1. Preheat the oven to 350F (177C) convection (325F/163C conventional) and grease and line four 9-inch* pans with baking spray and parchment paper.
2. 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 55-60 grams each, separated
3. 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 granulated sugar
4. 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
5. 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 all-purpose flour spooned and leveled, 1/4 teaspoon fine sea salt, 2 tsp baking powder read blog post
6. 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.
7. 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

1. 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 strong coffee (I used 4 shots espresso and water to make 2 cups), 50 grams granulated sugar
2. Once the coffee has cooled, add the amaretto.
   45 mL Amaretto Liqueur *optional

Mascarpone Cream

1. 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.
   678 grams mascarpone cheese, cold (I recommend Belgioioso)***, 300 grams powdered sugar, tiny pinch of fine sea salt
2. 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.
3. Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
   480 mL heavy whipping cream, cold, 2 teaspoons vanilla bean paste
4. 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

1. 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)
2. 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).
3. 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).
4. 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 I used dutch
5. 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.

***I found the Belgioioso brand to taste the best and be most consistent in texture from all the brands in the grocery store. If you use another brand, make sure it tastes good before using it (I had a bad one) and make sure the texture is smooth and creamy and not at all curdled or wet. If it’s just a little wet on the bottom, just avoid adding that liquid when making the cream.

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

Course: Layer Cakes

Cuisine: Italian

Keyword: 8 inch cake, apple coffee cake, chocolate coffee cake, mascarpone, tiramisu