Everything you love about tiramisu, but in gorgeous layer cake form. This tiramisu layer cake is the perfect fancy cake for any occasion.
Calling Fancy Dessert Lovers
This cake is for you! Everything you love about tiramisu flavors but in a decadent layer cake form. This tiramisu layer cake is sure to impress whomever you’re making it for — just make sure to save a slice for yourself.
What is Tiramisu?
Tiramisu is a coffee flavored dessert that originated in Italy and is enjoyed around the world. It features ladyfingers soaked in coffee or espresso and a creamy whipped topping sprinkled with cocoa powder.
Ingredients You Need
You only need 10 ingredients to make this tiramisu layer cake! That’s right, you’re only 10 ingredients away from this decadent and gorgeous dessert. You’ll need:
For the Cake
- Room temperature eggs: these are the base of our sponge cake — they must be at room temperature so they whip smoothly.
- Granulated sugar: this sweetens the cake and syrup. If you have caster sugar, it will create an even lighter cake.
- All purpose flour: flour helps absorb any extra moisture in the cake and adds a bit of structure so the cake doesn’t collapse.
- Baking powder: this helps the cake rise so it stays light and fluffy.
- Ground cinnamon: this adds a hint of warmth and spice that complements the coffee in the syrup.
For the Frosting
- Softened cream cheese: make sure your cream cheese is room temperature to ensure it doesn’t create lumps in your frosting.
- Mascarpone: while mascarpone is traditionally used in tiramisu, we’re using a combination of mascarpone and cream cheese to ensure that our buttercream is strong enough to hold up a layer cake.
- Butter: butter acts the base of the frosting and ensures that the icing won’t be too soft. Make sure your butter is fully softened so it incorporates with the cream cheese and mascarpone.
- Powdered sugar: powdered sugar gives the frosting structure and sweetness. If your powdered sugar has lumps, make sure to sift it first.
- Vanilla extract: this enhances the flavor of the cocoa and coffee in the cake.
For Assembling the Layer Cake
- Strongly brewed coffee or espresso: you’ll brush the espresso on each layer of the cake before frosting.
- Unsweetened cocoa powder: you’ll sift this onto the top of the Tiramisu layer cake as garnish.
How to Make Tiramisu Layer Cake
For the Cake
- Preheat your oven to 350°F and grease the bottom of three 6” round cake pans with nonstick baking spray. Line the bottoms of the pan with parchment paper and do not grease the sides of the pan.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed while slowly adding the granulated sugar. Once all of the sugar has been added, continue beating for 5-8 minutes or until the batter reaches the “ribbon” stage. The batter should fall like a ribbon off of the beater.
- Sift the flour, baking powder and cinnamon to the bowl and fold it gently into the egg mixture.
- Divide the batter between the pans and bake for 15-18 minutes.
- Allow the cakes to cool in the pan for 10 minutes and then run a knife around the edge and turn them out onto a wire rack to cool completely before frosting.
For the Frosting
- Add the cream cheese, mascarpone cheese, and butter to the bowl of a stand mixer fitted with the whisk attachment, and beat until the mixture is smooth and fully combined.
- With the mixer on low speed, slowly add the powdered sugar.
- Next add the vanilla extract and then scrape down the sides of the bowl.
- Turn the mixer to high speed until the frosting is light and fluffy.
Assembling layer cake
- Brush the top of each layer of cake with the espresso.
- Place one layer of cake onto your cake stand and spread about ¾ cup frosting over the cake, making sure to spread it all the way to the edges.
- Repeat with the next layer — place the espresso side up, top with ¾ cup frosting, and then place the final layer of cake espresso side down.
- Add a few spoonfuls of frosting to the top of the cake and spread it evenly over the top and down the sides with an offset spatula.
- Add any remaining frosting to a piping bag and decorate the top of the cake if you’d like.
- Add the cocoa powder to a sifter and cover the top of the cake in a generous layer of cocoa.
- Store the cake covered in the fridge until ready to serve.
- Slice and enjoy!
Tiramisu Layer Cake Pro Tips
for the most beautiful frosted cake
Because this is a very soft sponge cake, it can be difficult to frost. To make the cake more stiff in preparation for frosting it, wrap the layers in plastic and then freeze them for at least 4 hours before frosting.
We recommend doing a crumb coat if you want a really smooth side layer of frosting. Otherwise, just create swooshes with the frosting on the side of the cake.
For super smooth frosted sides to your tiramisu cake, use an offset spatula and a bench scraper. You can heat them up under hot water and then run them along the sides of the cake for perfect edges!
For the perfect cake transfer
Placing the cake layers on a cardboard cake round will make it easier to transfer them from your decorating table to your cake stand.
Serving & Storage
Serve the tiramisu layer cake chilled with a cup of coffee or espresso.
Store the cake covered in the fridge for up to 3 days.
Tiramisu Layer Cake Recipe
This tiramisu layer cake is everything you love about tiramisu flavors in a three layer cake. Enjoy this decadent dessert!
Prep:30 minutes
Cook:25 minutes
Total:55 minutes
Ingredients
Cake
- 6 large eggs at room temperature
- 1 cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- For the Frosting
- 4 ounces cream cheese room temperature
- 4 ounces mascarpone cheese cold
- 1 cup butter room temperature
- 5 cups powdered sugar
- 1 teaspoon pure vanilla extract
Additional Ingredients
- ¼ cup strongly brewed coffee or espresso
- ¼ cup unsweetened cocoa powder for garnish
Instructions
Cake
- Preheat your oven to 350°F and grease the bottom of three 6” round cake pans with nonstick baking spray. Line the bottoms of the pan with parchment paper and set them aside. Do not grease the sides of the pan.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid #6-8) slowly adding the granulated sugar. Once all of the sugar has been added, continue beating for 5-8 minutes or until the batter reaches the “lava stage”. This is also known as the “ribbon” stage as the batter should fall like a ribbon off of the beater.
- Sift the flour, baking powder, and cinnamon to the bowl and fold it gently into the egg mixture. Make sure to fold gently as you don’t want to deflate the eggs.
- Divide the batter between the pans and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 10 minutes and then run a knife around the edge and turn them out onto a wire rack to cool. Make sure to cool the cake completely before frosting.
Frosting
- Add the cream cheese, mascarpone cheese, and butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 1-2 minutes or until the mixture is smooth and fully combined.
- With the mixer on low speed, slowly add the powdered sugar.
- Next add the vanilla extract and then scrape down the sides of the bowl.
- Turn the mixer to high speed and beat for 2-3 minutes, or until the frosting is light and fluffy.
Assembly
- Brush the top of each layer of cake with the espresso.
- Place one layer of cake onto your cake stand and spread about ¾ cup frosting over the cake, making sure to spread it all the way to the edges.
- Repeat with the next layer-- place the espresso side up, top with ¾ cup frosting, and then place the final layer of cake espresso side down. This will ensure that you have a smooth and even top to your cake.
- Add a few spoonfuls of frosting to the top of the cake and spread it evenly over the top and down the sides with an offset spatula.
- Add any remaining frosting to a piping bag and decorate the top of the cake, if desired.
- Add the cocoa powder to a sifter and cover the top of the cake in a generous layer of cocoa.
- Store the cake covered in the fridge until ready to serve. Slice and enjoy.
- Keep the cake covered in the fridge for up to three days.
Nutrition facts
Calories: 653kcal Carbohydrates: 118g Protein: 8g Fat: 18g Fiber: 1g Sugar: 106g
