Name: Tiramisu Layer Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 6 large eggs (room temperature); 200 g granulated sugar; 130 g cake flour; 1/2 teaspoon baking powder; 2 teaspoon espresso powder; 150 ml hot water; 30 ml coffee liqueur (e.g. Kahlua); 500 g mascarpone cheese (softened); 250 g whipping cream; 150 g powdered sugar; Cocoa powder (for dusting)

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Introduction

This Tiramisu Layer Cake combines the classic flavors of the beloved Italian dessert into a beautiful, elegant cake. With light genoise sponge layers soaked in espresso and coffee liqueur, paired with a creamy mascarpone frosting, it’s perfect for celebrations or any special occasion.

The image shows a three-layer round cake with a light cream color, covered in a slightly rough white frosting allowing some sponge cake color to show through. Each layer is separated by a thin white cream filling. The top is decorated with evenly spaced dollops of white cream dusted with a generous layer of cocoa powder, forming a textured pattern. A slice of the cake is being lifted by a woman’s hand using a silver cake server, revealing the soft yellowish sponge layers and creamy filling inside. The cake sits on a round white stand dusted lightly with cocoa powder. The background features a white marbled surface, along with a white cup and a small bowl of white cream on white dishes nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (room temperature)
200 g granulated sugar
130 g cake flour
1/2 teaspoon baking powder
2 teaspoons espresso powder
150 ml hot water
30 ml coffee liqueur (e.g. Kahlua)
500 g mascarpone cheese (softened)
250 g whipping cream
150 g powdered sugar
Cocoa powder (for dusting)

Instructions

Step 1: Preheat oven to 350°F (175°C) and line the bottoms of three 6-inch cake pans with parchment paper. Set aside.
Step 2: In a large mixing bowl, beat the eggs on medium speed for 1 minute using an electric mixer. Gradually add the granulated sugar while mixing. Continue beating for at least 10 minutes until the mixture triples in volume and turns pale yellow.
Step 3: In a small bowl, combine cake flour and baking powder. Sift these dry ingredients into the egg mixture in three parts. Gently fold in the flour with a silicone spatula, being careful not to deflate the batter.
Step 4: Divide the batter evenly among the prepared pans (about 200 g per pan). Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Let cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges, invert onto a cooling rack, remove parchment, and cool completely.
Step 6: In a small bowl, stir together espresso powder, hot water, and coffee liqueur. Set aside to use when assembling the cake.
Step 7: For the mascarpone frosting, beat mascarpone cheese in a mixing bowl until creamy. Add whipping cream and powdered sugar, then beat until smooth and fluffy.
Step 8: Place the first cake layer on a turntable or serving plate. Spoon 4-5 tablespoons of the espresso mixture over the surface, soaking the cake.
Step 9: Spread a generous layer of mascarpone frosting evenly over the soaked cake layer.
Step 10: Repeat soaking and frosting steps with the remaining cake layers.
Step 11: For a “naked” cake look, spread a thin layer of frosting on the sides and smooth with a bench scraper, allowing the cake layers to show through.
Step 12: Transfer leftover frosting to a piping bag fitted with a large tip and pipe a decorative design on top. Finish by dusting the top generously with cocoa powder.

Tips & Variations

Use room temperature eggs for better volume when whipping the batter.
If you prefer a less boozy cake, reduce the coffee liqueur or substitute with strong brewed coffee.
For extra texture, sprinkle finely chopped toasted hazelnuts or chocolate shavings between layers.
If you don’t have a turntable, assemble the cake on a flat plate and move carefully while decorating.

Storage

Store the tiramisu cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mascarpone frosting’s texture. Before serving, allow the cake to sit at room temperature for about 15 minutes. The cake does not freeze well due to the creamy frosting.

How to Serve

A three-layer cake with light yellow sponge and creamy white filling between each layer is shown, with the outside coated in a thin layer of white frosting allowing the sponge to slightly show through. The top is decorated with thick swirls of white cream dusted with a brown powder, arranged evenly across the surface. One slice is being lifted from the cake by a woman's hand holding a cake server, clearly showing the inside layers. The cake sits on a round cake stand dusted with brown powder, placed on a white marbled surface with some small bowls, wooden tray, and a cup nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the genoise sponge layers up to 2 days in advance. Wrap them tightly in plastic wrap and keep refrigerated until ready to assemble.

What can I substitute for mascarpone cheese?

If mascarpone isn’t available, you can mix equal parts cream cheese and heavy cream for a similar creamy texture and flavor.