Delight in the exquisite flavors of Italy with this incredible homemade **Tiramisu Cake**! Moving beyond the traditional layered dessert, this recipe transforms the beloved classic into a show-stopping cake, featuring delicate espresso-infused cake layers, a rich and airy mascarpone cheese filling, and a velvety coffee-flavored icing that will tantalize your taste buds. Perfect for special occasions or simply to treat yourself, this Tiramisu Cake promises an unforgettable dessert experience.
For many, the first encounter with Tiramisu is a revelation – a dreamy Italian dessert characterized by its harmonious layers of coffee-soaked ladyfingers or cake, creamy mascarpone, and a dusting of cocoa. Its name, “Tiramisu,” beautifully translates from Italian to “pick me up,” “cheer me up,” or “lift me up,” a fitting description for a dessert that truly brightens the spirits with every spoonful. My personal journey with this magnificent creation began back in May 2009, during an exciting online baking challenge, and since then, my passion for Tiramisu has only deepened.
Tiramisu Cake: The Ultimate Italian Dessert Reinvented
As a devoted fan of traditional tiramisu, I’ve always sought innovative ways to enjoy its distinct coffee and cream flavors. This **Tiramisu Cake recipe** is precisely that – a brilliant adaptation that captures all the beloved elements of the classic dessert within a stunning, from-scratch layer cake. It’s one of the most rewarding cakes I’ve ever had the pleasure of baking, offering a sublime balance of textures and tastes. Despite its sophisticated appearance, you’ll be pleasantly surprised at how accessible and enjoyable the baking process truly is, even for those new to elaborate cakes.
EXPLORE MORE DELICIOUS RECIPES: If you enjoy unique cake creations, you might also love this Pistachio Cake recipe!
What is Tiramisu Cake? A Delectable Twist on a Classic
So, what exactly sets a Tiramisu Cake apart from its traditional counterpart? This exquisite dessert is a carefully constructed layer cake that artfully incorporates nearly every component of authentic tiramisu. The key distinction lies in its foundation: instead of the customary ladyfingers, our recipe utilizes light and tender cake layers. These layers are lovingly brushed with a homemade espresso syrup, ensuring they absorb that signature robust coffee flavor without becoming soggy.
Between these perfectly moist cake layers, you’ll find a generous filling of luxurious mascarpone cheese, studded with bits of finely chopped chocolate for an added layer of texture and richness. The entire cake is then enrobed in a silky, homemade mascarpone-espresso icing, providing a smooth and creamy exterior. To complete this masterpiece, a delicate dusting of cocoa powder graces the top, adding a beautiful visual contrast and a hint of bittersweet perfection. The result is a truly stunning dessert, ideal for celebrating life’s special moments, from intimate gatherings to grand celebrations.
Tiramisu Cake Ingredients: For a Luscious Creation
While the ingredient list for this Tiramisu Cake might appear extensive at first glance, don’t let it deter you! Each component plays a vital role in building the incredible depth of flavor and perfect texture. For avid bakers, this recipe is a true joy, a culinary adventure that culminates in a dessert so beautiful and delicious, you’ll beam with pride at your accomplishment. Gathering your ingredients before you begin will make the baking process smooth and enjoyable.
- **For the Cake Layers:**
- Cake flour: Essential for a tender, fine crumb.
- Baking powder and baking soda: Leavening agents for a light and airy texture.
- Salt: Balances sweetness and enhances other flavors.
- Unsalted butter (room temperature): Contributes richness and tenderness.
- Granulated sugar: For sweetness and moisture.
- Large eggs and an additional egg yolk: Provide structure, richness, and emulsification.
- Pure vanilla extract: A classic flavor enhancer.
- Buttermilk: Adds moisture and a subtle tang, reacting with baking soda for lift.
- **For the Espresso Extract:**
- Instant espresso powder: Delivers intense coffee flavor.
- Boiling water: To dissolve the espresso powder.
- **For the Espresso Syrup:**
- Water and sugar: To create a simple syrup base.
- Amaretto, Kahlua, or brandy: Optional, but highly recommended for authentic depth and a hint of warmth.
- **For the Filling and Frosting:**
- Mascarpone cheese: The star of the creamy layers, offering unparalleled richness and smoothness.
- Confectioners’ sugar (sifted): For sweetness and a smooth frosting texture.
- Pure vanilla extract: To complement the mascarpone.
- Amaretto, Kahlua, or brandy: A touch of liqueur to elevate the filling’s flavor.
- Heavy cream (cold): Whipped to create light, fluffy body for the filling and frosting.
- Bittersweet or semisweet chocolate (finely chopped): Adds delightful pockets of chocolate intensity within the filling.
- **For Decoration:**
- Cocoa powder: For a beautiful and flavorful dusting on top.
- Optional: Chocolate-covered espresso beans or shaved chocolate for an extra touch of elegance.
Kitchen Tools You May Find Helpful for Tiramisu Cake
Having the right tools can make all the difference in your baking experience. These items will help you create your Tiramisu Cake with ease and precision:
- Stand mixer: Invaluable for creaming butter and sugar, and whipping cream.
- Two 9-inch round cake pans: Essential for baking evenly sized cake layers.
- Sifter: For ensuring your dry ingredients are light and lump-free.
- Mixing bowls: A variety of sizes for different stages of the recipe.
- Rubber spatula: For scraping down bowls and smoothing batter.
- Wire cooling rack: Crucial for allowing cakes to cool properly and prevent sogginess.
- Parchment paper circles: Prevents sticking and ensures easy removal of cake layers.
- Small saucepan: For preparing the espresso syrup.
- Whisk: For blending ingredients by hand.
- Cake plate or cake stand: For assembly and a beautiful presentation.
- Measuring cups and measuring spoons: For accurate ingredient measurements.
- Offset icing spatula: Makes spreading frosting smooth and even.
- Pastry brush: For evenly soaking cake layers with espresso syrup.
This exceptional recipe is adapted from Dorie Greenspan’s acclaimed book, Baking: From my Home to Yours, a testament to its quality and reliability.
How to Make Tiramisu Cake: A Step-by-Step Guide
Creating this Tiramisu Cake is a rewarding journey. Follow these detailed steps to achieve a perfectly moist, flavorful, and beautifully assembled dessert.
First, prepare your baking environment: Position a rack in the center of your oven and preheat it to 350 degrees F (175 degrees C). Take two 9 x 2-inch round cake pans, lightly butter their insides, then dust them with flour, tapping out any excess. Line the bottoms of the pans with parchment or wax paper to prevent sticking. Place the prepared pans on a baking sheet for easier handling.
To Make the Cake Layers:
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting ensures a lighter, more uniform cake texture.
- Using a stand mixer fitted with a paddle attachment (or a hand mixer in a large bowl), beat the softened unsalted butter on medium speed until it is light, fluffy, and creamy, typically for about 2-3 minutes.
- Gradually add the granulated sugar to the butter, beating for an additional 3 minutes until the mixture is pale and airy. This creaming process incorporates air, crucial for a tender cake.
- Incorporate the eggs one by one, beating for approximately 1 minute after each addition to fully emulsify. Then, add the single egg yolk and beat for another minute. Don’t worry if the mixture appears slightly curdled; it will smooth out with the dry ingredients.
- Reduce the mixer speed to low. Begin adding the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Add the dry ingredients in three portions and the buttermilk in two. Mix only until the ingredients are just combined and no streaks of flour remain, scraping down the sides of the bowl as needed. Overmixing can lead to a tough cake.
- Divide the batter evenly between the two prepared cake pans. Use a rubber spatula to gently smooth the tops of the batter in each pan.
- Bake for 28-30 minutes, rotating the pans halfway through to ensure even baking. The cakes are done when they are golden brown, spring back lightly when touched in the center, and a thin knife or toothpick inserted into the center comes out clean.
- Once baked, transfer the cake pans to a wire rack and let them cool for about 5 minutes. Then, run a thin knife around the edges of each cake, carefully unmold them, and peel off the parchment paper liners. Invert the cakes and allow them to cool completely to room temperature right side up on the wire rack. Cooling completely is crucial before assembling.
To Make the Espresso Extract:
In a small cup, combine the instant espresso powder and boiling water. Stir until the powder is fully dissolved and the mixture is well blended. Set this concentrated espresso extract aside to cool slightly.
To Make the Espresso Syrup:
In a small saucepan, combine the water and sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar is completely dissolved. Remove from heat. Pour the hot syrup into a small heatproof bowl. Stir in 1 tablespoon of the prepared espresso extract and your chosen liqueur (amaretto, Kahlua, or brandy). This syrup will be used to moisten the cake layers, infusing them with rich coffee flavor and a subtle hint of alcohol. Set aside to cool.
To Make the Mascarpone Filling and Frosting:
- In a large bowl, combine the mascarpone cheese, confectioners’ sugar, vanilla extract, and 1 tablespoon of your chosen liqueur. Whisk gently until the mixture is just blended and perfectly smooth. Be careful not to overmix, as mascarpone can curdle if beaten too vigorously.
- In a separate, chilled bowl, using a stand mixer with a whisk attachment or a hand mixer, whip the cold heavy cream until it forms firm peaks. This will create a light and airy texture.
- Using a rubber spatula, carefully fold about one-quarter of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream with a light hand, preserving as much air as possible. This creates the wonderfully fluffy mascarpone cream for both the filling and the frosting.
To Assemble the Tiramisu Cake:
- If your cake layers have slightly crowned or domed tops, use a long serrated knife and a gentle sawing motion to level them, creating a flat surface for easy stacking. Place one cake layer right-side up on a cardboard round or your chosen cake plate. To keep your plate clean during frosting, tuck strips of wax or parchment paper under the edges of the cake.
- Using a pastry brush or a small spoon, generously soak the top of this first cake layer with approximately one-third of the prepared espresso syrup. Ensure even distribution for maximum flavor.
- Spread about 1 1/4 cups of the mascarpone cream evenly over the soaked cake layer. Gently press the finely chopped chocolate into the filling. This creates a delightful texture and flavor contrast.
- Take the second cake layer and place it on your counter. Soak the top of this layer with half of the remaining espresso syrup. Then, carefully invert this layer and position it, soaked side down, directly over the mascarpone filling on the first layer. Finally, soak the top of this second cake layer with the last of the remaining syrup.
For the Frosting and Finishing:
- Now, to transform the remaining mascarpone cream into the perfect frosting: whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the rest of the mascarpone filling. Taste as you go, adjusting the amount of espresso extract to achieve your desired intensity. If the frosting seems a little too soft to spread easily, press a piece of plastic wrap directly onto its surface and refrigerate it for about 15-20 minutes. It’s also a good idea to refrigerate the assembled cake briefly at this point to firm up the layers.
- Using a long metal offset icing spatula, elegantly spread the prepared frosting around the sides and over the top of the cake, creating a smooth and even finish.
- For the flavors to fully meld and the cake to set beautifully, refrigerate the assembled and frosted cake for a minimum of 3 hours, or ideally, for up to 1 day before serving. This chilling time is crucial for the Tiramisu Cake to develop its full, rich flavor and stable structure.
- Just before you are ready to serve, remove the strips of paper from under the cake. Dust the top generously with cocoa powder, using a fine-mesh sieve for an even coating, or adorn with freshly shaved chocolate for a sophisticated touch.
How to Decorate Tiramisu Cake for a Stunning Presentation
While a simple dusting of cocoa is classically elegant, you can easily elevate the visual appeal of your Tiramisu Cake with a few extra touches. After dusting with cocoa, consider arranging whole chocolate-covered espresso beans around the top edge or in a decorative pattern in the center. For a more elaborate look, use a piping bag fitted with a star tip to add delicate buttercream frosting dollops around the cake’s perimeter or as a central accent. You could also create chocolate curls by shaving a bar of chocolate with a vegetable peeler and scattering them artfully over the cocoa-dusted surface. Let your creativity shine to make your Tiramisu Cake truly stand out!
Tiramisu Cake: Your Questions Answered (FAQ)
Can I use regular coffee for this Tiramisu Cake recipe?
While traditional tiramisu desserts specifically call for espresso due to its concentrated flavor, using strongly-brewed regular coffee can be an acceptable substitute in a pinch for the soaking syrup. However, for the best and most authentic coffee flavor in this particular Tiramisu Cake recipe, we highly recommend sticking to instant espresso powder. It provides a deeper, more intense coffee essence that truly defines the dessert.
Can I make this Tiramisu Cake ahead of time?
Absolutely! This Tiramisu Cake is an excellent make-ahead dessert. You can prepare and assemble the entire cake 1 to 2 days in advance. Store it covered in the refrigerator, allowing the flavors to meld and deepen beautifully. Just remember to add the cocoa dusting right before serving for the freshest appearance.
Can I freeze this Tiramisu Cake for later?
Yes, you can freeze Tiramisu Cake! After baking and frosting the cake (but *before* dusting with cocoa), ensure it has chilled in the refrigerator for at least 4 hours to firm up completely. Then, wrap it tightly in several layers of plastic wrap, followed by aluminum foil, and place it in the freezer. It can be stored for up to 2 months. Thaw overnight in the refrigerator before dusting with cocoa and serving.
Can I substitute cream cheese for mascarpone in tiramisu cake filling?
While mascarpone cheese offers a distinct richness and creamy texture that is hard to perfectly replicate, you can attempt a substitute if mascarpone is unavailable. To create an approximation, try beating together 8 ounces of full-fat cream cheese (ensure it’s not low-fat) with 4 tablespoons of heavy whipping cream and 2 tablespoons of softened unsalted butter until just blended and smooth. This mixture will yield approximately 10 ounces (1 1/4 cups) of a mascarpone-like consistency. Be aware that the flavor and texture will not be identical to true mascarpone, which is milder and richer.
Can I replace mascarpone with ricotta cheese?
Ricotta cheese can serve as a lower-cost substitute for mascarpone in many recipes, and while it will alter the flavor profile slightly (ricotta has a grittier texture and more noticeable tang), it can work. Ensure you use a high-quality, whole milk ricotta and drain it thoroughly to remove excess moisture before using to prevent a watery filling.
What is the difference between mascarpone and cream cheese for baking?
The primary differences between mascarpone cheese and cream cheese lie in their fat content, origin, and resulting flavor/texture. Mascarpone, often referred to as “Italian cream cheese,” boasts a significantly higher milk fat content than “American” cream cheese. This higher fat content gives mascarpone its incredibly rich, velvety smooth, and mildly sweet flavor, making it luxurious. Cream cheese, while tangy and creamy, has a firmer texture and a more pronounced tartness due to a lower fat content and the addition of stabilizers. For authentic tiramisu flavor, mascarpone is truly superior.
What kind of alcohol is in tiramisu, and can I omit it?
Traditional tiramisu often features Marsala or Madeira wine, which impart a sweet, fortified wine flavor. However, many variations use other popular liqueurs such as rum, amaretto (almond-flavored), or coffee liqueur like Kahlua. These alcohols add depth and complexity to the dessert. You can absolutely omit the alcohol if preferred, or substitute it with an equal amount of non-alcoholic coffee syrup or a splash of vanilla extract for a family-friendly version. The espresso flavor will still shine through beautifully.
Can you get drunk from Tiramisu Cake?
The amount of alcohol used in a typical Tiramisu Cake recipe (like this one) is very small per serving and mostly evaporates during the process, especially if used in a syrup applied to baked cake. You would need to consume an extremely large quantity – likely around 30 whole Tiramisu Cakes – to experience any intoxicating effects from the minimal alcohol content.
How Do I make Tiramisu Cake using graham crackers instead of cake?
If you’re looking for a delightful no-bake alternative, our Tiramisu Icebox Cake is perfect! It uses layers of graham crackers, along with classic espresso-soaked ladyfingers and a creamy, decadent cream cheese filling, for a refreshing and easy-to-make dessert.
How many calories are in Tiramisu Cake?
This particular 2-layer, 9-inch round Tiramisu Cake recipe is designed to yield 12 generous slices. Each slice contains approximately 525 calories, offering a rich and satisfying indulgence.
Other Tiramisu-Inspired Desserts
Our love for Tiramisu knows no bounds, inspiring us to create a variety of delightful desserts that capture its essence. If you can’t get enough of these incredible flavors, explore some of our other favorite Tiramisu-inspired creations:
- Classic Tiramisu Trifle: Layers of deliciousness in a grand presentation.
- Individual Tiramisu Trifles in Mason Jars: Perfect for portable elegance and portion control.
- No-Bake Tiramisu Icebox Cake: A simpler, refreshing version without an oven.
- Bailey’s Tiramisu Parfaits: An adult-friendly twist with the creamy hint of Irish cream.
- Tiramisu Cheesecake: Two beloved desserts united in one irresistible treat.
- Traditional Individual Tiramisu: For those who appreciate the original in single servings.
This comprehensive guide and recipe were originally published on May 5, 2009, and have been continually updated to ensure the best possible baking experience for you.
Tiramisu Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Desserts
Cuisine: Italian
Ingredients
For the cake:
- 2 cups cake flour
- 2 tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 10 tbsp unsalted butter room temperature
- 1 cup sugar
- 3 large eggs
- 1 large egg yolk
- 1 1⁄2 tsp pure vanilla extract
- 3⁄4 cup buttermilk
For the espresso extract:
- 2 tbsp instant espresso powder
- 2 tbsp boiling water
For the espresso syrup:
- ½ cup water
- ⅓ cup sugar
- 1 tbsp amaretto or Kahlua, or brandy
For the filling and frosting:
- 8 oz. container mascarpone cheese
- ½ cup confectioners sugar sifted
- 1 1⁄2 tsp pure vanilla extract
- 1 tbsp amaretto or Kahlua, or brandy
- 1 cup heavy whipping cream cold
- 2 ½ oz bittersweet or semisweet chocolate finely chopped, or about 1⁄2 cup store bought mini chocolate chips
Decoration:
- Cocoa powder for dusting
- Chocolate covered espresso beans (optional)
Things You’ll Need
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Stand mixer
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9-inch round cake pans
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Sifter
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Mixing bowls
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Rubber spatula
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Wire cooling racks
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Parchment paper circles
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Saucepan
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Whisk
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Cake plate
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Measuring cups and spoons
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Offset icing spatula
Before You Begin
- For the best appearance, don’t add the dusting of cocoa until you are ready to serve.
- This cake can be made 1 to 2 days ahead and stored in the refrigerator.
- Tiramisu desserts specifically mention espresso, not regular coffee. If you must use coffee, strongly-brewed coffee will work in a traditional cake. However, for this cake it would be better to use instant espresso powder.
- To freeze, after baking the cake, frost it but don’t dust it with cocoa. Once the cake has chilled in the refrigerator for at least 4 hours, you can put it in the freezer for up to 2 months.
- Can I use cream cheese? You will not get the same result with regular cream cheese, however, you can try beating together 8 ounces of cream cheese (full fat, not low fat) with 4 tablespoons of heavy whipping cream and 2 tablespoons of softened unsalted butter until just blended. This will give you the equivalent of approximately 10 ounces (1 1/4 cups) mascarpone.
- Can I replace mascarpone with ricotta? While the flavor of this substitute is not exactly the same as real mascarpone, it works very well in many recipes. Ricotta cheese can be a low-cost substitute for mascarpone.
Instructions
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Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake:
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Sift together the cake flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
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Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool them for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
To make the extract:
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Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
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Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
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Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one-quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
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If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one-third of the espresso syrup. Smooth some of the mascarpone cream over the layer – use about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
Make the frosting:
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Whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake as well.
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With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
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Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
Decoration:
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Just before serving, dust the top of the cake with cocoa, or top with shaved chocolate.
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Optional: decorate the cake with chocolate covered espresso beans.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.