This cake brings together the best of both worlds: the soft, tender texture of a layered sponge cake and the creamy indulgence of tiramisu. It’s perfect for special occasions like birthdays, anniversaries, or holidays. The combination of coffee, cocoa, mascarpone, and a hint of liqueur creates a sophisticated flavor profile, while the layered format makes it easy to serve to a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Whole milk
Vanilla extract
Brewed espresso or strong coffee, cooled
Coffee liqueur (optional, such as Kahlua or Marsala)
Mascarpone cheese
Heavy cream
Powdered sugar
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings or curls (optional, for garnish)
Directions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely, then slice each in half horizontally to make four layers.
In a small bowl, mix espresso with coffee liqueur (if using). Brush the mixture generously over each cake layer.
In a separate bowl, beat mascarpone cheese with powdered sugar until smooth. In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.
To assemble, layer cake and mascarpone filling alternately, ending with the filling on top.
Dust the top with cocoa powder and garnish with chocolate shavings if desired.
Chill for at least 4 hours (or overnight) before serving for best flavor and texture.
Servings and timing
This recipe makes 10–12 servings. Prep time: 30 minutes Cook time: 30 minutes Chill time: 4 hours (minimum) Total time: 5 hours
Variations
Chocolate Cake Base: Use a chocolate sponge for a mocha-style tiramisu twist.
Individual Mini Cakes: Cut the cake into rounds and stack for personal-sized servings.
Nutty Addition: Sprinkle crushed hazelnuts or almonds between layers for crunch.
Berry Twist: Add a layer of raspberries or sliced strawberries for a fruity contrast.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Because of the mascarpone filling and whipped cream, this cake must be kept chilled. This cake is not suitable for freezing, as the texture of the mascarpone filling may be affected. Serve directly from the fridge or let it sit at room temperature for 15–20 minutes before slicing.
FAQs
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature or in the fridge.
What can I use instead of mascarpone?
Cream cheese is a possible substitute, though the flavor will be slightly tangier and less authentic.
Do I need to use coffee liqueur?
No, it’s optional. You can use just espresso or even a coffee-flavored syrup for a non-alcoholic version.
Can I use store-bought cake mix?
Yes, a vanilla or white cake mix can be used for convenience, but homemade yields the best texture and flavor.
How long should the cake chill before serving?
At least 4 hours is recommended for the flavors to meld and the filling to set properly.
What’s the best way to slice this cake cleanly?
Use a sharp, thin knife and wipe it clean between cuts for neat slices.
Can I add cocoa to the cake batter?
Yes, for a more chocolate-forward version, replace some of the flour with unsweetened cocoa powder.
Is this cake overly sweet?
Not at all—it’s balanced by the bitterness of espresso and unsweetened cocoa, making it rich but not cloying.
How do I prevent the mascarpone filling from curdling?
Make sure mascarpone is at room temperature and do not overmix once the whipped cream is added.
Can I use instant coffee instead of brewed espresso?
Yes, dissolve instant coffee granules in hot water for a quick and easy espresso alternative.
Conclusion
The Ultimate Tiramisu Layer Cake is a luxurious dessert that brings together the richness of classic tiramisu with the elegance of a layer cake. It’s ideal for impressing guests or treating yourself to something special. With its espresso-soaked layers, creamy mascarpone filling, and dramatic dusting of cocoa, this cake is sure to become a favorite for celebrations and gatherings alike.
The Ultimate Tiramisu Layer Cake transforms the classic Italian dessert into a luxurious, multi-layered cake with espresso-soaked sponge, creamy mascarpone filling, and a cocoa-dusted top. It’s a sophisticated and crowd-pleasing centerpiece perfect for any celebration.
Author:Catherine
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:5 hours
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup brewed espresso or strong coffee, cooled
1/4 cup coffee liqueur (optional, such as Kahlua or Marsala)
16 oz mascarpone cheese, softened
1 cup powdered sugar
1 1/2 cups heavy cream
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings or curls (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely, then slice each in half horizontally to make four thin layers.
In a small bowl, combine espresso and coffee liqueur (if using). Brush generously over each cake layer.
In a medium bowl, beat mascarpone with powdered sugar until smooth.
In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture to create the filling.
To assemble, layer cake and mascarpone filling alternately, ending with a layer of filling on top.
Dust the top with cocoa powder and garnish with chocolate shavings if desired.
Chill for at least 4 hours or overnight before serving.
Notes
Chilling overnight enhances the flavor and texture.Use cream cheese if mascarpone is unavailable, though the flavor will differ.Ensure mascarpone is at room temperature to avoid curdling.For clean slices, use a sharp knife and wipe between cuts.
