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!
Hi, why are so many eggs added? Won’t it taste eggy??
I did this with a 1-to-1 gluten free flour (with xanthan gum) and it worked great! Very delicious 🙂
Hi Sarah! Thank you for letting us know, I’m so glad it worked out with the gf flour!
sorry i just commented and looked at it, I am just asking if the consistency of the Mascarpone Cream should be kind of liquidy.
sorry about the spelling, thanks again
Hey no worries! It should be similar to whipped cream, maybe just a little softer. It usually starts off softer and the more you beat it, the cream whips up just like whipped cream.
If it’s not whipping up then try refrigerating it for a while and try again later (or tomorrow).
Do you grease the pans if you are using baking powder? Does it prevent it from rising?
If you use baking powder, you can grease the pan! But I usually will just lightly grease the bottom and lower half of the sides and put a parchment on the bottom
Hi! I made this cake (Using 1/3 of recipe) yesterday and it’s amazing! The cake as a whole totally reminds me of tiramisu, and the sponge cake tastes really similar to ladyfinger. It’s too sweet for my liking though, so I reduced a bit of sugar in the sponge cake and reduced a lot of sugar in mascarpone cream. Also added some shaved 80% dark chocolate and basil leaves on top. Will check out other recipes as well, thank you! 😀 Have a happy holidayss!
Hi hi
I so love Tiramisu!
I have 3x 6 inch pans
What would be the temp and baking time for half of this recipe?
Merry Christmas btw!
Hi! Leave the temp the same but check for baking around 10-15 minutes, once it’s no longer wet, press on it and if it springs back it’s done
I have two more questions — this about making the cake in advance. (1) If I make the sponges a few days in advance, do I hold on soaking them in the coffee until the day I assemble and frost? (2) Do you recommend assembling and frosting the day you serve the cake (allowing 4-6 hrs in fridge beforehand), or do you recommend assmebling and frosting the day before?
Thank you! Making for Christmas Eve, so just want to be sure I am set!
No worries! I recommend soaking them as you’re assembling the cake and I def recommend refrigerating overnight rather than assembling the day of.
I just saw that this is already listed in the post. No need to actually post or reply to my comment
This looks like just what I was hoping to make for Christmas! I’m really excited to try this recipe out. I need to make it a three layer cake instead of four. Any suggestions for using three nine-inch pans other than just watch cook time since it’ll be different?
No not really, I think it’ll be easier with 9 inch pans, just watch for cooking time! It’ll release from the edge if it’s done cooking and spring back when you press on it.
HI. This looks terrific and I assume the right coffee is key to success. Your recipe calls for 2 cups of “strong” coffee and then you note that you used 4 shots. Do you recommend using shots from an espresso maker or brewing strong coffee in a french press? If the latter, do you have recommended proportions and brew time? Thanks!
Hi Mari, yes i used 4 shots from my espresso maker to make two cups of Americano. When you use it in the cake, it’s not very noticeable whether you use Americano or fresh brewed coffee so either works fine 🙂 I’ve never actually made french press so I don’t have any recommendations but if you use a traditional strength that’s fine. I just wouldn’t use anything too watered down (that looks more like tea lol).
I have used store bought medium roast cold brew though and that works fine as well!
Hi! How long does this cake keep in the refigerator? I want to make it for a wedding and didn’t know if I can make and assemble it 2 days in advance?
Hi! Yes this stays well in the fridge for a few days but I would def do a border of Swiss or American buttercream around the edge of each layer to make it more stable
For half batch, do I just half all the ingredients for sponge cake?
yes, and i would have the recipe for the cream too.
Hi I’m making the cake right now and the recipe ingredients call for a cup and a half of sugar at the instructions say stream in the cup of sugar? Which is it?
Thx
It’s a cup and a half 🙂
Incredible recipe! I made this for my husband’s birthday and it turned out so tasty. The marscarpone cream was to die for. 10/10!
Hi Jenna, thanks so much for the review, so glad you guys liked it!
Can you use cake flour or is ap the best?
I haven’t tried it with this recipe but I assume it would work fine 🙂
Hi! This looks amazing and I am making it this weekend. Do you think it would taste good if I replace the amaretto with Kahlua or would it be too much coffee? Thank you!
Hi I don’t think it would be too much coffee but you could just add a little at a time and taste it to see how you like it 🙂
I was wanting to make these look a little more like a traditional tiramisu by baking the cakes in shallow, rectangular, cake pans. Would you know how long I should bake the cakes for if the pans are 13” x 9” x 1”
If you think they would be too shallow, I have a larger tray 15.3” x 10.6” x 1.5”
Hi Karen, I just saw this, I’m not entirely sure on bake time but once it no longer looks wet, just keep an eye on it and make sure it springs back when you press on it.
I tested this using 1/3 of the recipe to make one 13 x 9 layer with great success, then I cut the sheet cake in thirds so I could layer it with the frosting. I plan on making a three layer sheet cake with the full recipe. To answer your question, the layer cake baked in 11 minutes. I would recommend 10-12 minutes, and you’ll know it’s done when it’s no longer wet or sticky on top and also springs back when lightly pressed.
Hello!
For half a batch, would it be possible to bake in 1 10inch square tin ? Then cut into half to stack them.? Thanks!
Hi Shirley, I think that would work fine 🙂
I made this and it came out perfect. Next time I want to soak more coffee in the cakes. Cakes came out perfect, tastes just like lady fingers. Mascarpone filling came out perfect and I used rum for the espresso. This recipe is a keeper, going right into my bread box recipe’s. Thanks for posting it.
I’m so glad you liked it Gloria! Thank you for sharing <3
What would happen to the bake time and overall cake output if I only used two nine inch pans and then cut the layers manually?
Hi Patrick if they’re taller pans (like 3inch height) that should work fine!