This Tiramisu Cake is everything I love about the classic Italian dessert—but transformed into a soft, layered cake. With espresso-soaked sponge, silky mascarpone cream, and a generous dusting of cocoa powder, it’s indulgent, elegant, and surprisingly easy to make. I enjoy serving it on special occasions, but honestly, it’s just as perfect for a quiet weekend treat.
Why You’ll Love This Recipe
I love how this tiramisu cake delivers all the flavor of the traditional dessert in a beautiful layered format. The sponge is light and airy, the mascarpone cream is rich but not too heavy, and the coffee flavor ties it all together. It’s a crowd-pleaser that feels fancy but is simple enough to make from scratch without stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake layers:
4 large eggs
120g (½ cup + 2 tbsp) sugar
120g (1 cup) all-purpose flour
1 tsp vanilla extract
A pinch of salt
For the coffee syrup:
250ml (1 cup) strong brewed espresso or coffee, cooled
2 tbsp sugar
For the mascarpone cream:
500g (about 2 cups) mascarpone cheese
300ml (1 ¼ cups) heavy cream (cold)
100g (½ cup) powdered sugar
1 tsp vanilla extract
For dusting:
Unsweetened cocoa powder
Dark chocolate shavings (optional)
Directions
Bake the sponge cake: I begin by preheating the oven to 180°C (350°F). I grease and line two 20 cm (8-inch) round cake pans. Then I beat the eggs, sugar, salt, and vanilla together for 5–7 minutes until pale and fluffy. I gently fold in the sifted flour using a spatula. Once mixed, I divide the batter between the pans and bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. I let the cakes cool completely.
Make the coffee syrup: I stir the sugar into the cooled espresso until it’s fully dissolved. This syrup adds that signature tiramisu flavor to the sponge.
Prepare the mascarpone cream: I whip the cold heavy cream until soft peaks form. In a separate bowl, I mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Then I fold the whipped cream into the mascarpone mixture gently to keep it light and fluffy.
Assemble the cake: Once the cake layers are cool, I slice each one horizontally to create four thin layers. (Sometimes I leave them whole for a taller, two-layer version.) I place the first layer on a serving plate, brush it generously with the coffee syrup, and spread on a layer of mascarpone cream. I repeat the process with the remaining layers and finish with a thick layer of cream on top.
Chill and decorate: I refrigerate the cake for at least 4 hours, or overnight, to let all the flavors blend together. Just before serving, I dust the top with unsweetened cocoa powder and add some chocolate shavings for an extra touch.
Servings and timing
This tiramisu cake serves 10 to 12 people. Prep time: 30 minutes Cook time: 25 minutes Chill time: At least 4 hours (or overnight) Total time: About 5 hours
Variations
I sometimes add a layer of chocolate ganache between the sponge and cream for a richer twist.
If I want a more intense coffee flavor, I brush the layers twice with the syrup.
For a hint of spice, I mix cinnamon with the cocoa powder dusting.
I occasionally add a few fresh berries between layers for a fruity contrast.
A gluten-free version is easy to make by using gluten-free flour in the sponge cake.
Storage/Reheating
I keep the tiramisu cake in the refrigerator, covered, for up to 4 days. The flavors develop even more after the first day. I don’t freeze it because the mascarpone cream doesn’t hold up well once thawed. Since it’s meant to be enjoyed cold, I serve it straight from the fridge without reheating.
FAQs
What kind of coffee works best in tiramisu cake?
I like using strong brewed espresso or a dark roast coffee. The key is making sure it’s cooled before brushing onto the sponge layers.
Can I prepare tiramisu cake a day ahead?
Yes, I often make it the night before. Chilling it overnight allows the coffee and cream to soak into the layers, making it even more flavorful.
Can I use store-bought sponge cake?
Yes, I sometimes use store-bought sponge layers when I’m short on time. Just make sure they’re light enough to soak up the coffee syrup.
How do I keep the cream from deflating?
I make sure my cream is very cold before whipping, and I stop at soft peaks. Then I fold it gently into the mascarpone mixture to keep it smooth and airy.
Conclusion
This Tiramisu Cake is a layered dream I keep coming back to—soft, creamy, and packed with classic flavor. It looks stunning, tastes even better, and always impresses my guests. Whether I’m baking it for a party or just because I’m craving something special, this recipe always delivers that perfect blend of comfort and elegance.
Tiramisu Cake is a dreamy layered dessert that transforms the beloved Italian classic into a stunning cake format. With light sponge soaked in coffee syrup, a rich mascarpone cream, and a dusting of cocoa, it’s a beautiful and indulgent treat perfect for special occasions or everyday indulgence.
Total Time:5 hours (including chilling)
Yield:10–12 servings
Ingredients
For the cake layers: 4 large eggs, 120g (½ cup + 2 tbsp) sugar, 120g (1 cup) all-purpose flour, 1 tsp vanilla extract, A pinch of salt
For the coffee syrup: 250ml (1 cup) strong brewed espresso or coffee (cooled), 2 tbsp sugar
For the mascarpone cream: 500g (about 2 cups) mascarpone cheese, 300ml (1 ¼ cups) heavy cream (cold), 100g (½ cup) powdered sugar, 1 tsp vanilla extract
For dusting: Unsweetened cocoa powder, Dark chocolate shavings (optional)
Instructions
Make the sponge cake: Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) cake pans. Beat eggs, sugar, salt, and vanilla for 5–7 minutes until pale and fluffy. Fold in sifted flour gently. Divide batter between pans and bake for 20–25 minutes. Cool completely.
Make coffee syrup: Stir sugar into cooled espresso until dissolved.
Make mascarpone cream: Whip cold heavy cream to soft peaks. In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into the mascarpone mixture.
Assemble the cake: Slice each cake layer horizontally for 4 total layers (or use whole for 2 layers). Place the first layer on a plate, brush generously with coffee syrup, and spread a layer of mascarpone cream. Repeat with remaining layers, finishing with cream on top.
Chill and decorate: Refrigerate for at least 4 hours or overnight. Dust with cocoa powder and garnish with chocolate shavings before serving.
Notes
Add chocolate ganache between layers for a richer version.
Brush layers twice with syrup for more intense coffee flavor.
Mix cinnamon with cocoa powder for a spiced touch.
