If you love the rich, velvety flavors of classic tiramisu but want a showstopper dessert that slices beautifully for a crowd, this Tiramisu Layer Cake Recipe is going to be your new best friend in the kitchen. It combines light, fluffy cake layers soaked in strong coffee with a luscious mascarpone whipped cream filling that’s nothing short of heavenly. Every bite melts in your mouth with that iconic balance of sweet and slightly bitter notes, elevated by a dusting of cocoa powder. This cake turns the beloved tiramisu into an elegant, layered masterpiece perfect for celebrations or simply indulging your sweet tooth.
Ingredients You’ll Need
This recipe relies on a handful of straightforward essentials that work harmoniously to create the perfect texture and flavor. Each ingredient plays a key role in the cake’s tender crumb, creamy filling, and bold coffee essence.
- Cake flour (2 ¾ cups): Provides a delicate crumb that’s soft but sturdy enough for layers.
- Baking powder (¼ teaspoon): Gives the cake its light rise without overpowering the flavor.
- Kosher salt (½ teaspoon): Enhances all the flavors and balances sweetness.
- Granulated sugar (1 ½ cups): Sweetens the cake perfectly without making it heavy.
- Vegetable oil (½ cup): Keeps the cake moist and tender.
- Whole milk (1 cup plus 1 teaspoon): Adds richness and helps bind the ingredients.
- Vanilla extract (1 teaspoon): Adds aromatic warmth to both cake and filling.
- Egg yolks (4 large): Contribute to the cake’s structure and silky crumb.
- Egg whites (6 large): Whipped to give the cake height and lightness.
- Cream of tartar (½ teaspoon total): Stabilizes the egg whites for a fluffy meringue.
- Powdered sugar (½ cup): Sweetens the mascarpone whipped cream filling without grit.
- Whipping cream (2 cups): Whipped into the filling for luscious, airy texture.
- Mascarpone cheese (8 ounces): The star ingredient of tiramisu, lending its smooth, creamy tang.
- Strong coffee, sweetened (1 ¾ cups): Infuses the cake with authentic bold espresso flavor.
- Cocoa powder (1 tablespoon): For dusting and adding that subtle chocolate bitterness.
How to Make Tiramisu Layer Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 325 degrees Fahrenheit and positioning a rack in the center. This gentle temperature ensures the cake cooks evenly without drying out. Grease and flour two 8-inch round pans, then line the bottoms with parchment paper circles to prevent sticking and encourage a flawless release.
Step 2: Mix Dry Ingredients
Whisk together the cake flour, baking powder, and salt in a small bowl. This dry mix will be added later to keep the batter light and ensure even rising.
Step 3: Combine Egg Yolks and Wet Ingredients
In a large bowl, whisk the egg yolks with one-third of the sugar until slightly lightened in color. Then add the milk, vegetable oil, and vanilla extract, combining until smooth. This mixture brings moisture and richness to the cake.
Step 4: Whip Egg Whites
Using a stand mixer with a whisk attachment, beat the egg whites and cream of tartar gradually adding the remaining sugar. Whip until stiff peaks form—this airy meringue is crucial because it aerates the batter and provides lift.
Step 5: Combine Wet and Dry Ingredients
Gently whisk the dry ingredients into the egg yolk mixture, leaving a few lumps to avoid overworking the batter. Then, carefully fold in a third of the whipped egg whites to lighten the mixture before folding in the rest. This delicate folding preserves the volume and ensures a fluffy cake.
Step 6: Bake the Cake Layers
Divide the batter evenly between the two prepared pans—using a scale helps keep the layers consistent. Bake for about 1 hour and 10 minutes without disturbing the oven, until cakes are golden and spring back when pressed gently. Cool in pans briefly, then transfer to wire racks to cool completely.
Step 7: Slice the Layers
Once cool, carefully slice each cake layer in half horizontally with a serrated knife to create four thin, beautiful layers ready for soaking and filling.
Step 8: Make the Mascarpone Whipped Cream
Beat together powdered sugar, vanilla, and mascarpone cheese until smooth. Then add the heavy cream and a pinch more cream of tartar, whipping carefully until spreadable with stiff peaks. This luscious cream is the key to authentic tiramisu flavor in cake form.
Step 9: Assemble the Cake
Place the first cake layer with the cut side up. Using a pastry brush or squeeze bottle, saturate it with a generous portion of the cooled sweetened coffee. Spread one-fourth of the mascarpone whipped cream evenly over the layer. Repeat for all four layers, finishing with a topping of the creamy filling.
Step 10: Final Touch
Lightly dust the entire cake top with cocoa powder for that classic tiramisu look and subtle cocoa bitterness that balances the sweetness perfectly. Chill at least an hour before serving to let the flavors meld beautifully.
How to Serve Tiramisu Layer Cake Recipe
Garnishes
A simple dusting of cocoa powder elevates this cake effortlessly, but for an elegant touch, consider garnishing with freshly grated dark chocolate, a few espresso beans, or a sprig of mint. These additions add both visual interest and subtle flavor notes that complement the creamy layers.
Side Dishes
This dessert shines on its own, but pairing it with a scoop of vanilla bean gelato or a small bowl of fresh berries can balance its richness with a refreshing fruity contrast. A strong cup of espresso alongside the cake also makes for a perfect complementary treat.
Creative Ways to Present
Serve individual slices on decorative plates with a drizzle of chocolate or coffee syrup for extra indulgence. You can also assemble mini versions in clear dessert glasses for a fun twist, layering cake soaked in coffee, mascarpone cream, and a dusting of cocoa for a portable tiramisu experience.
Make Ahead and Storage
Storing Leftovers
This Tiramisu Layer Cake Recipe stores beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or a cake dome to keep the cake moist and the whipped cream fresh. The flavors tend to develop even more after resting overnight.
Freezing
If you want to save leftovers longer, wrap the unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Once thawed, assemble with the mascarpone whipped cream for the freshest taste. Fully assembled, freezing is not recommended because the cream texture may separate upon thawing.
Reheating
Since this cake is best enjoyed chilled, reheating is not advised. Instead, allow refrigerated slices to come to room temperature for 15-20 minutes before serving if you prefer a softer texture.
FAQs
Can I use espresso instead of strong coffee for the soak?
Absolutely! Espresso will provide a more intense coffee flavor, which is fantastic if you love that bold classic tiramisu punch. Just be sure to sweeten it slightly so it balances nicely.
What can I substitute for mascarpone cheese?
If mascarpone is unavailable, a blend of cream cheese and heavy cream can work as a substitute, but it won’t have quite the same silky texture or flavor. Mascarpone is well worth seeking out for authentic taste.
Do I need to use cake flour or can I use all-purpose flour?
Cake flour helps create a lighter, tender crumb that complements the airy meringue. All-purpose flour can be used in a pinch but expect a denser texture.
How important is the cream of tartar in this recipe?
Cream of tartar stabilizes the egg whites and whipping cream, ensuring your meringue and whipped filling hold their shape. If you don’t have it, you can usually substitute with a few drops of lemon juice or vinegar.
Can this cake be made in advance?
Yes, it’s actually recommended to assemble and chill it for at least an hour before serving so the coffee flavor soaks in fully and the cream firms up just right for perfect slicing.
Final Thoughts
This Tiramisu Layer Cake Recipe is genuinely a showstopper that brings together the best of classic Italian flavors with the elegance of a layered cake. It’s a joy to make and even more delightful to share, whether for a festive occasion or a special treat. I hope you give this recipe a try and enjoy every luscious bite as much as I do!
Print
Tiramisu Layer Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This Tiramisu Layer Cake combines the rich, airy texture of a classic sponge cake with the creamy, indulgent mascarpone whipped cream and coffee-soaked layers reminiscent of traditional tiramisu. Perfect for special occasions, this cake delivers deep coffee flavors balanced by a light, fluffy cake and smooth, luscious filling.
Ingredients
Cake Layers
- 2 ¾ cup cake flour (330 grams)
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cup granulated sugar (300 grams), divided
- ½ cup vegetable oil (165 grams)
- 1 cup plus 1 teaspoon whole milk (247 grams)
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 6 large egg whites
- ¼ teaspoon cream of tartar (divided)
Whipped Cream Filling
- ½ cup powdered sugar (65 grams)
- 2 cups whipping cream (480 grams)
- 8 ounces mascarpone cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon cream of tartar
Additional
- 1 ¾ cup (415 grams) very strong coffee, sweetened with 2 tablespoons sugar and cooled
- 1 tablespoon cocoa powder for dusting
Instructions
- Prepare Cake Pans: Grease the bottoms of two 8-inch by 2-inch round cake pans with butter, line the bottoms with parchment circles, then butter and flour the sides. Set aside.
- Preheat Oven: Set the oven to 325°F (163°C) and place a rack in the middle position.
- Combine Dry Ingredients: In a small bowl, whisk together cake flour, baking powder, and salt.
- Mix Egg Yolks and Sugar: In a large bowl, add egg yolks and one-third of the sugar. Whisk until the color lightens slightly and the yolks break up.
- Add Wet Ingredients: To the egg yolk mixture, add whole milk, vegetable oil, and vanilla extract. Whisk to combine.
- Beat Egg Whites: In the bowl of a stand mixer fitted with a whisk, add egg whites and half of the cream of tartar. Beat on low to medium-high speed until fluffy and opaque, then gradually add the remaining sugar, continuing to beat until glossy and medium to firm peaks form.
- Incorporate Dry Ingredients: Gently whisk the dry flour mixture into the egg yolk mixture, allowing a few lumps to remain to avoid overworking the batter.
- Fold in Egg Whites: Add about one-third of the beaten egg whites to the batter, folding gently with a rubber spatula. Repeat with the remaining meringue, preserving airiness for a light cake texture.
- Divide Batter and Bake: Evenly divide batter between prepared pans (using a scale for accuracy). Immediately bake in the preheated oven for 1 hour and 10 minutes.
- Cool Cakes: After baking, let cakes cool in their pans for 5 minutes, then invert them onto wire racks while still in pans to cool completely. Slice each cake layer in half horizontally to create four layers total.
- Prepare Whipped Cream: In a clean stand mixer bowl with whisk attachment, beat powdered sugar, vanilla, mascarpone cheese until smooth. Add whipping cream and remaining cream of tartar. Whisk on low then medium speed until spreadable stiff peaks form, taking care not to overbeat.
- Assemble Cake: Place one cake layer on a plate, cut side up. Generously brush or drizzle with one-fourth of the cooled sweetened coffee, allowing it to soak in. Spread one-fourth of whipped cream over the soaked layer. Repeat soaking and layering with remaining cake layers and cream.
- Finish and Chill: Dust the top of the assembled cake lightly with cocoa powder. Refrigerate the cake for at least 1 hour to set, though it can be served immediately or within a day for best flavor.
Notes
- Use a scale to evenly divide the cake batter for uniform cake layers.
- Do not open the oven door or disturb the cakes while baking to prevent collapse.
- Ensure mascarpone and heavy cream are cold for best whipping results.
- The cake benefits from chilling to allow flavors to meld and cream to set.
- You can adjust the sweetness of the coffee soaking liquid to taste.
