Tiramisu Layer Cake
This Tiramisu Layer Cake takes everything you love about the classic Italian dessert and transforms it into a stunning, multi-layered showstopper. Soft coffee-soaked cake layers are stacked with fluffy mascarpone cream and dusted with cocoa for an elegant finish.
Perfect for birthdays, dinner parties, or any celebration that calls for something truly special, this cake delivers all the flavor of traditional tiramisu in a beautiful layer cake form. It’s surprisingly simple to make and guaranteed to impress your guests.
Why You’ll Love This Recipe
This tiramisu layer cake combines the best of both worlds—rich Italian flavors in an impressive cake format. The coffee-soaked layers stay incredibly moist, while the mascarpone frosting adds that signature creamy sweetness.
Unlike traditional tiramisu, this version is easier to slice and serve at gatherings. The cake holds its shape beautifully, making it perfect for special occasions when presentation matters.
You can make components ahead of time, which takes the stress out of entertaining. The flavors actually improve overnight as the coffee soaks into the cake layers.
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Ingredients You’ll Need
The cake base uses simple pantry staples like flour, sugar, eggs, and butter to create tender layers. Strong brewed espresso or coffee infuses each layer with that essential tiramisu flavor.
For the mascarpone cream, you’ll need mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. This combination whips up into a stable, cloud-like frosting that won’t weep or slide.
Unsweetened cocoa powder for dusting and coffee liqueur (optional) add the finishing touches. Quality ingredients make a difference here—use real mascarpone, not cream cheese substitutes.
For the Cake:
For the Coffee Soak:
For the Mascarpone Cream:
For Dusting:
How to Make the Cake Layers
Preheat your oven to 350°F and prepare three 8-inch round cake pans with parchment paper and cooking spray. Whisk together the dry ingredients in a medium bowl and set aside.
Cream the butter and sugar until light and fluffy (about 4 minutes), then add eggs one at a time, beating well after each addition. Alternate adding the dry ingredients and milk in three parts, beginning and ending with the flour mixture.
Divide the batter evenly among the prepared pans and bake for 25-28 minutes until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
Tiramisu Layer Cake
Course: DessertCuisine: ItalianDifficulty: Intermediate12
servings30
minutes3
hours3
hours30
minutesA stunning layer cake version of classic Italian tiramisu with coffee-soaked vanilla cake layers and fluffy mascarpone cream frosting.
Ingredients
- For the Cake
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 cup whole milk, room temperature
2 tsp vanilla extract
- For the Coffee Soak
1½ cups strong brewed espresso or coffee, cooled
¼ cup granulated sugar
3 tbsp coffee liqueur (optional)
- For the Mascarpone Cream
16 oz mascarpone cheese, room temperature
2 cups heavy whipping cream, cold
¾ cup powdered sugar
2 tsp vanilla extract
- For Dusting
¼ cup unsweetened cocoa powder
Directions
- Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and milk in three parts, beginning and ending with flour. Mix until just combined.
- Divide batter evenly among prepared pans. Bake 25-28 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the coffee soak, stir together cooled coffee, sugar, and liqueur (if using) until sugar dissolves.
- For the mascarpone cream, whip heavy cream to stiff peaks. Transfer to a separate bowl and refrigerate.
- Beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped cream in two additions.
- Place first cake layer on serving plate. Brush generously with coffee soak and spread with 1 cup mascarpone cream.
- Repeat with second layer. Add final layer, brush with soak, then frost entire cake with remaining cream.
- Refrigerate for at least 2 hours or overnight. Before serving, dust generously with cocoa powder through a fine-mesh sieve.
Notes
- Use room temperature ingredients for the best cake texture
Don’t skip chilling time—it allows flavors to meld and makes slicing easier
For non-alcoholic version, omit the coffee liqueur
The cake tastes even better the next day after flavors have developed
Use real mascarpone cheese, not cream cheese, for authentic flavor
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 585 |
| Total Fat | 35g |
| Sugars | 42g |
| Protein | 8g |
| Dietary Fiber | 1g |
Preparing the Coffee Soak
Brew strong espresso or coffee and let it cool to room temperature. Stir in the granulated sugar until completely dissolved for a sweet coffee syrup.
Add coffee liqueur if using for an authentic tiramisu flavor, though you can skip it for a non-alcoholic version. The soak should be sweet and intensely coffee-flavored.
Use a pastry brush to generously brush the soak onto each cake layer during assembly. Don’t be shy—the cakes should be thoroughly moistened but not soggy.
Making the Mascarpone Cream
Beat the cold heavy cream in a large bowl until stiff peaks form, then transfer to another bowl and refrigerate. Don’t skip this step or your frosting will deflate.
In the same bowl (no need to wash), beat the mascarpone, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream in two additions until fully combined.
Work quickly and avoid overmixing to keep the frosting light and fluffy. The finished cream should hold its shape but remain spreadable and silky.
Assembling Your Layer Cake
Place the first cake layer on a serving plate or cake stand and brush generously with coffee soak. Spread about 1 cup of mascarpone cream evenly over the top.
Add the second layer, repeat the soaking and frosting process, then top with the final layer. Brush the top with more coffee soak, then frost the entire cake with the remaining cream.
Use an offset spatula for smooth sides and top. Refrigerate for at least 2 hours (or overnight) before dusting with cocoa powder and serving.
Tips for Success
Ensure all ingredients are at proper room temperature for the best texture. Cold eggs and butter won’t incorporate smoothly and can lead to a dense cake.
Don’t oversoak the cake layers or they’ll become mushy. Brush generously but stop before the coffee starts pooling.
Chill the assembled cake before dusting with cocoa powder so it adheres better. Use a fine-mesh sieve for an even, professional-looking finish.
Storage and Make-Ahead Instructions
Store the tiramisu layer cake covered in the refrigerator for up to 4 days. The flavors actually develop and improve after the first day.
You can bake the cake layers up to 2 days ahead and wrap them tightly in plastic wrap. Make the mascarpone cream the day of assembly for best texture.
Freeze unfrosted cake layers for up to 3 months wrapped well in plastic and foil. Thaw overnight in the refrigerator before assembling.
Frequently Asked Questions
Can I make this cake without coffee liqueur?
Yes, simply omit the coffee liqueur from the coffee soak. The cake will still have plenty of coffee flavor from the espresso. You can replace it with an extra tablespoon or two of coffee if you want a stronger coffee taste.
Why is my mascarpone cream runny?
Make sure your mascarpone is at room temperature but your heavy cream is very cold. Whip the cream to stiff peaks first, then fold it into the mascarpone mixture gently. Overmixing or using warm ingredients can cause the cream to deflate.
How far in advance can I make this cake?
You can assemble the entire cake up to 2 days ahead. Keep it refrigerated and dust with cocoa powder just before serving. The flavors actually improve after sitting overnight as the coffee soaks deeper into the layers.
