Tiramisu Layer Cake
Wildly impressive tiramisu cake features three layers of espresso-brushed airy sponge cake, a creamy mascarpone frosting, and dusting of cocoa powder. Allow enough time to let the eggs, cream cheese, and butter come to room temperature before beginning.
Servings: 8
Ingredients
For the Sponge Cake
- 6 large eggs* room temperature
- 1 cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
For the Mascarpone Frosting
- 4 ounces cream cheese room temperature
- 4 ounces mascarpone cheese cold
- 1 cup butter room temperature (2 sticks)
- 5 cups powdered sugar
- 1 teaspoon pure vanilla extract
For Assembly
- 1/4 cup strongly brewed coffee or espresso
- 1/4 cup unsweetened cocoa powder for garnish
Instructions
Make the Cake
- Preheat the oven to 350°F. Grease the bottom of three 6-inch round cake pans with nonstick baking spray (do not grease the sides of the pan). Line the bottoms of the pan with parchment paper rounds and set them aside.
- 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 whisk.
- Sift the flour, baking powder, and cinnamon into the egg mixture. Use a spatula to gently fold it in - being careful to avoid deflating 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.Â
- Allow the cakes to cool in the pan for 10 minutes. Run a knife around the edge and turn each layer onto a wire rack to cool completely before frosting.
- Optional: Wrap the baked cake layers in plastic wrap and freeze for at least 4 hours. When ready to assemble, remove them from the freezer, brush the tops with espresso, and continue with the recipe as written. This extra step of freezing the cakes is optional, but makes it much firmer and easier to frost.
Make the 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.Â
- With the mixer on low speed, slowly add the powdered sugar. Use a spatula to scrape down the sides of the bowl as needed.
- Add the vanilla extract and turn the mixer to high speed. Beat for 2-3 minutes, or until the frosting is light and fluffy.
Assemble the Cake
- Brush the tops of the cooled cake layers with strongly brewed espresso.
- Place the bottom layer of cake* (brushed side up) onto a cake stand or dessert plate. Spread about 1/3 of the frosting on top, all the way to the edges.
- Repeat the same process with the second (middle) layer.
- Add the top cake layer espresso side-down (keeps the top of the cake smooth and even). Use an offset spatula to spread a few spoonfuls of frosting evenly on top and down the sides.
- Add any remaining frosting to a piping bag and decorate the top of the cake, if desired.Â
- Sift a generous layer of cocoa powder on top of the cake.
- Loosely cover the cake with plastic wrap and refrigerate for 4 hours (up to 3 days). Serve chilled and enjoy!
Notes
- Eggs: Use room temperature eggs so they whip smoothly which creates a light, airy crumb.
- Assembly order: When it’s time to assemble, the order of the cake layers will be: brushed side up (bottom layer), brushed side up (middle layer), brushed side down (top layer).Â
Nutrition
Calories: 653kcal | Carbohydrates: 118g | Protein: 8g | Fat: 18g | Fiber: 1g | Sugar: 106g