Tiramisu cake takes all the best elements of the traditional Italian dessert and turns them into a layered cake that’s as impressive as it is delicious. Featuring light and airy sponge cake soaked in espresso and layered with a rich mascarpone filling, this cake is ideal for coffee lovers and anyone who appreciates a creamy, melt-in-your-mouth dessert. Perfect for celebrations or as a unique twist on tiramisu, this cake is sure to be a hit.
Equipment:
- 8-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Electric mixer
- Offset spatula
- Fine mesh sieve for dusting cocoa powder
Ingredients:
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Coffee Soak:
- 1 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
For the Mascarpone Filling:
- 1 ½ cups heavy cream, cold
- 8 ounces mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly and Decoration:
- Unsweetened cocoa powder, for dusting
- Chocolate shavings or curls (optional)
Instructions:
- Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. - Make the Sponge Cake
In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Add the vanilla extract and mix. Gently fold in the flour mixture until just combined, being careful not to overmix. Divide the batter evenly between the two prepared pans. - Bake the Cakes
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. - Prepare the Coffee Soak
In a small bowl, combine the cooled espresso and coffee liqueur (if using). Set aside. - Make the Mascarpone Filling
In a large mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy. - Assemble the Cake
Slice each cake layer in half horizontally to create four thin layers. Place one layer on a serving plate and brush generously with the coffee soak. Spread a layer of mascarpone filling on top. Repeat with the remaining layers, brushing each with coffee and spreading with filling, ending with a layer of mascarpone on top. - Decorate
Dust the top of the cake generously with cocoa powder using a fine mesh sieve. For an elegant touch, add chocolate shavings or curls. - Chill Before Serving
Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the filling to set.
Presentation Ideas:
- Serve each slice with an extra dusting of cocoa powder or a drizzle of chocolate sauce.
- Garnish with espresso beans or fresh berries for a pop of color.
- For an elegant look, add a few sprigs of fresh mint on top.
Tips:
- Use room temperature eggs for a fluffier sponge cake.
- Let the espresso cool completely before soaking the cake layers to avoid melting the filling.
- This cake can be made a day ahead and stored in the refrigerator, as the flavors only improve with time.
Tiramisu cake is an indulgent dessert that brings the flavors of a traditional tiramisu into a beautiful layered cake. With its espresso-soaked sponge, creamy mascarpone filling, and delicate cocoa dusting, this cake is sure to impress. Perfect for gatherings or celebrations, it’s a delicious and unique twist on a classic favorite!
Tiramisu Cake Recipe
This tiramisu cake is a luscious twist on the classic Italian dessert. With layers of espresso-soaked sponge cake, creamy mascarpone filling, and cocoa powder, it’s a deliciously decadent treat perfect for any occasion.
Equipment
- 8-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Electric mixer
- Offset spatula
- Fine mesh sieve for dusting cocoa powder
Ingredients
- For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Coffee Soak:
- 1 cup strong brewed espresso or coffee cooled
- 2 tablespoons coffee liqueur optional
- For the Mascarpone Filling:
- 1 ½ cups heavy cream cold
- 8 ounces mascarpone cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For Assembly and Decoration:
- Unsweetened cocoa powder for dusting
- Chocolate shavings or curls optional
Instructions
- Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Make the Sponge Cake
- In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Add the vanilla extract and mix. Gently fold in the flour mixture until just combined, being careful not to overmix. Divide the batter evenly between the two prepared pans.
- Bake the Cakes
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Coffee Soak
- In a small bowl, combine the cooled espresso and coffee liqueur (if using). Set aside.
- Make the Mascarpone Filling
- In a large mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.
- Assemble the Cake
- Slice each cake layer in half horizontally to create four thin layers. Place one layer on a serving plate and brush generously with the coffee soak. Spread a layer of mascarpone filling on top. Repeat with the remaining layers, brushing each with coffee and spreading with filling, ending with a layer of mascarpone on top.
- Decorate
- Dust the top of the cake generously with cocoa powder using a fine mesh sieve. For an elegant touch, add chocolate shavings or curls.
- Chill Before Serving
- Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the filling to set.
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