This tiramisu cake features espresso-soaked sponge layers layered with coffee-infused mascarpone frosting and finished with a dusting of cocoa powder. It’s an indulgent, elegant layer cake perfect for celebrations or a special treat.
If you enjoy layered cakes, try the pecan caramel cake or a classic layered carrot cake. For simpler bakes, nectarine coffee cake or a strawberry-rhubarb cake are excellent choices.
⭐️ Why this recipe works
- Easy to follow: Clear, step-by-step instructions guide bakers of all skill levels.
- Authentic flavor with a twist: Captures classic tiramisu flavors while using sponge cake layers for a lighter texture.
- Versatile: Substitutions and variations let you adapt the recipe to dietary needs.
- Suitable for any occasion: Elegant enough for gatherings yet straightforward for a weekend bake.
🧾 Ingredients overview
- Cake flour: Produces a tender, airy sponge due to its lower protein content.
- Baking powder: Ensures the layers rise light and fluffy.
- Butter: Adds richness and moisture; use at room temperature for best creaming.
- Sugar: Sweetens and helps incorporate air when creamed with butter.
- Vanilla extract: Enhances the overall flavor and complements the coffee and mascarpone.
- Eggs: Provide structure and improve crumb stability and texture.
- Whole milk: Contributes moisture and a smooth batter.
- Instant espresso powder & boiling water: Delivers concentrated coffee flavor central to tiramisu.
- Mascarpone cheese: Gives the frosting its creamy, slightly tangy signature taste.
- Powdered sugar: Sweetens and creates a smooth, spreadable frosting.
- Heavy whipping cream: Lightens the frosting and adds volume for a fluffy finish.
- Liquor or additional coffee: Used to brush layers for moisture and depth; use coffee for a non-alcoholic option.
- Cocoa powder: Finishes the cake with classic tiramisu appearance and a hint of chocolate.
For exact quantities and the full ingredient list, see the recipe card below.
👩🏻🍳 Here’s how to make it
Tiramisu cake step-by-step
- Preparation:
- Preheat and prep: Preheat the oven and line cake pans with parchment for easy release.
- Espresso ready: Dissolve instant espresso powder in boiling water and allow it to cool for the cake and frosting.
- Mixing the cake:
- Dry mix: Sift cake flour, baking powder, and salt to aerate and remove lumps.
- Creaming method: Beat butter until soft, add sugar and beat until pale and fluffy to incorporate air.
- Eggs and vanilla: Add eggs one at a time with vanilla to keep the batter emulsified.
- Alternate addition: Add dry ingredients and milk in alternating additions, starting and ending with the dry mix to avoid overmixing.
- Fold in espresso: Gently fold in the cooled espresso for coffee flavor throughout the batter.
- Baking the layers:
- Fill and smooth: Divide batter evenly between pans and smooth the tops for even layers.
- Bake to golden perfection: Bake until the edges are lightly golden and a tester shows a few moist crumbs—avoid overbaking.
- Cooling: Cool in pans briefly, then transfer to wire racks to cool completely before assembling.
Assembling the cake:
- Mascarpone frosting: Whip chilled mascarpone until smooth, add sifted powdered sugar, then incorporate chilled espresso or coffee and finally fold in cold heavy cream for a light, spreadable frosting.
- Layer and brush: Slice each cake if you want more layers, brushing each with liquor or coffee to add moisture and flavor.
- Stack and frost: Spread frosting generously between layers, stack, then coat the outside for a clean finish.
- Cocoa and chocolate finish: Dust the top with cocoa powder and finish with chocolate shavings for the classic tiramisu look.
📖 Substitutions and variations
- Mascarpone alternative: Blend full-fat cream cheese with a little heavy cream or sour cream as a 1:1 substitute for mascarpone for a similar texture and tang.
- Non-alcoholic version: Use only strong brewed coffee or espresso to soak the layers instead of liquor for a family-friendly cake.
- Gluten-free adaptation: Replace cake flour with a gluten-free flour blend that includes xanthan gum to preserve structure and texture.
💡 Chef’s Guide: Expert Tips
From professional kitchens and Cordon Bleu training, these tips will help you get the best results.
- Chill tools for frosting: Cold bowls and beaters help the mascarpone and cream whip to the right texture.
- Room-temperature sponge ingredients: Use room-temperature eggs, butter, and milk for a smooth, well-emulsified batter and lighter crumb.
- Even layers: Level domed cakes with a serrated knife so layers stack neatly.
- Don’t skip brushing: Generously brush each layer with coffee or liquor for moisture and authentic flavor.
- Sift dry ingredients: Sifting aerates the flour and prevents lumps, contributing to a fine crumb.
- Smooth frosting: Keep mascarpone and cream cold and sift powdered sugar for lump-free, silky frosting.
🍯 Storing and reheating leftovers
- Fridge:
- Cake: Keep in an airtight container for up to 3 days, or cover lightly with plastic wrap.
- Layers: Wrap unfrosted sponge layers in plastic and refrigerate for up to 2 days.
- Frosting: Store in an airtight container for up to 5 days; stir before using.
- Freezer:
- Cake: Chill and set frosting, then wrap well in plastic and foil; freeze up to 1 month.
- Layers: Wrap individually and freeze up to 3 months; thaw in the refrigerator before use.
- Frosting: Freeze in an airtight container for up to 2 months; thaw in the fridge and bring to room temperature before stirring and using.
❓Recipe FAQs
Can I make this cake ahead of time?
Yes. You can prepare the cake layers and frosting in advance, and the assembled cake stores well, making it ideal to assemble a day before serving.
How do I ensure my sponge cake is moist and not dry?
Avoid overbaking and generously brush the layers with espresso or coffee syrup to add moisture and enhance coffee flavor.
Can the cake be made without alcohol?
Yes. Use strong brewed coffee or espresso to soak the layers instead of liquor for a non-alcoholic version.
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The BEST Tiramisu Cake with Mascarpone Frosting
This tiramisu cake is made with espresso-soaked sponge layers, coffee-spiked mascarpone frosting, and a dusting of cocoa powder—an indulgent layer cake for special occasions.
5 from 5 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour
Servings: 12 servings
Author: Deborah Rainford
Ingredients
For the Cake Layers:
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- A pinch of salt
- ½ cup unsalted butter, softened and cubed
- ½ cup sugar (100 g)
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 3 Tbsp instant espresso powder
- 3 Tbsp boiling water
For the Mascarpone Frosting:
- 4 ½ cups full-fat mascarpone cheese, cold
- 2 ½ cups powdered sugar, sifted
- ½ cup espresso or strong coffee, chilled
- 1 ½ cups heavy whipping cream, cold
Instructions
Making the sponge layers
- Preheat and Prepare: Preheat oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment.
- Sift Dry Ingredients: Sift cake flour, baking powder, and salt together and set aside.
- Dissolve Espresso Powder: Dissolve espresso powder in boiling water and let cool.
- Cream Butter and Sugar: Cream butter until soft, then add sugar and beat until pale and fluffy, scraping the bowl as needed.
- Add Vanilla and Eggs: Beat in vanilla, then add eggs one at a time, fully incorporating each.
- Alternate Dry and Wet: Add the flour mixture in parts, alternating with milk, starting and ending with flour. Fold in the cooled espresso.
- Bake: Divide batter between pans, smooth the tops, and bake about 20 minutes or until a toothpick shows a few moist crumbs.
- Cool: Cool in the pans 5 minutes, then turn out onto wire racks to cool completely, about 1 hour.
To make the frosting
- Prepare the Frosting: Whisk chilled mascarpone until creamy, add sifted powdered sugar and blend smooth, then gradually mix in chilled espresso and fold in cold heavy cream until combined and fluffy.
Assembling the cake
- Assemble the Cake: Slice each cake horizontally to create four layers if desired. Brush each layer with liquor or coffee. Spread a thin layer of frosting between layers, stack, then coat the outside with frosting. Garnish with chocolate shavings and a dusting of cocoa powder.
Notes
- Room Temperature Ingredients: Use room-temperature eggs, butter, and milk for the best texture.
- Espresso Powder: Instant coffee can substitute for espresso powder if needed.
- Assembling: Chill soft layers for 20–30 minutes if they are hard to handle before stacking.
- Serving: Best served the day it’s made; store refrigerated up to 2 days and bring to room temperature for about 20 minutes before serving.
Nutrition
Calories: 305 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 16 g
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu trained chef and recipe developer. I create reliable, straightforward recipes and share tips from a decade in professional kitchens to help you get great dinners and desserts on the table with confidence.
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