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Tiramisu Layer Cake Recipe

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★★★★★

4.5 from 139 reviews

This Tiramisu Layer Cake combines the classic Italian dessert flavors of espresso, coffee liqueur, mascarpone, and cocoa powder in a delicate genoise sponge cake. Layers of moist, coffee-soaked cake are filled and frosted with a rich mascarpone cream, finished with a dusting of cocoa for a beautiful and indulgent finish perfect for special occasions.

Ingredients

Scale

Genoise Sponge Cake

  • 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)

Mascarpone Frosting

  • 500 g mascarpone cheese (softened)
  • 250 g whipping cream
  • 150 g powdered sugar

Finishing

  • Cocoa powder (for dusting)

Instructions

  1. Prepare the Genoise sponge cake: Preheat the oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper rounds. In a large bowl, use an electric mixer to beat the eggs on medium speed for 1 minute. Gradually add the granulated sugar while mixing, then continue beating for at least 10 minutes until the mixture triples in volume and turns pale yellow.
  2. Incorporate dry ingredients: In a small bowl, combine cake flour and baking powder. Sift these dry ingredients into the egg mixture one-third at a time, folding gently with a silicone spatula after each addition to preserve the airiness without overmixing.
  3. Bake the cake layers: Divide the batter evenly among the prepared pans (about 200g per pan). Bake for 23-25 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then run a knife around the edges and invert them onto cooling racks. Carefully remove the parchment paper and cool completely.
  4. Make the espresso soak: In a small bowl, dissolve espresso powder in hot water and stir in the coffee liqueur. Set aside for assembling the cake.
  5. Prepare the mascarpone frosting: Using an electric mixer, beat the mascarpone cheese until smooth and creamy. Add the whipping cream and powdered sugar, then beat until smooth and well combined.
  6. Assemble the cake: Place one cake layer on a turntable or serving plate. Drizzle 4-5 spoonfuls of the espresso mixture evenly over the cake to saturate the surface. Spread a generous layer of mascarpone frosting over the soaked cake layer, smoothing it evenly with an offset spatula.
  7. Add remaining layers: Repeat the soaking and frosting process with the remaining cake layers. For a naked cake style, spread a thin layer of frosting around the sides and use a bench scraper to smooth and remove excess frosting so the cake layers show through.
  8. Decorate and finish: Transfer leftover frosting to a piping bag with your chosen tip and pipe decorative patterns on top of the cake. Dust the top generously with cocoa powder before serving.

Notes

  • Ensure the eggs are at room temperature for better volume in the genoise sponge.
  • Be gentle when folding flour into the egg mixture to maintain airiness in the batter.
  • You can substitute coffee liqueur with strong brewed coffee for an alcohol-free version.
  • The cake layers can be baked a day ahead and wrapped tightly to maintain freshness.
  • Keep the finished cake refrigerated until serving due to the mascarpone cream.
  • If unavailable, regular flour can be used, but cake flour ensures a lighter texture.

Keywords: Tiramisu cake, layered cake, mascarpone frosting, coffee cake, Italian dessert, espresso cake, homemade tiramisu

Find it online: https://victoriablair.com/tiramisu-layer-cake-recipe/