Tiramisu Layer Cake Recipe

If you’ve ever wished you could take traditional tiramisu and transform it into an eye-catching, utterly decadent celebration cake, then this Tiramisu Layer Cake will quickly become your new obsession. Imagine fluffy genoise sponge soaked in the richest espresso and coffee liqueur, all stacked up with billowy mascarpone frosting and finished with a dramatic dusting of cocoa. Whether you’re planning a birthday, an anniversary, or simply need an excuse for an extra-special bake, this Tiramisu Layer Cake delivers the elegance and unmistakable flavors of everyone’s favorite Italian dessert—only bigger, bolder, and perfect for sharing.

Ingredients You’ll Need

This Tiramisu Layer Cake feels delightfully luxurious but calls for surprisingly simple ingredients—each one plays a critical role in achieving that signature coffee-forward flavor, light crumb, and dreamy, creamy finish. Let’s take a moment to appreciate how these building blocks come together for a show-stopping dessert!

• Eggs: Essential for the genoise sponge’s fluffy texture—the more air you whip in, the lighter your cake will be.
• Granulated sugar: Sweetens and helps stabilize the eggs as they’re whipped to triple volume.
• Cake flour: This low-protein flour creates a tender and soft cake crumb—don’t substitute with regular flour for the best results.
• Baking powder: Gives the sponge a gentle lift and delicate structure.
• Espresso powder: Provides that unmistakable tiramisu depth—choose quality espresso for the richest flavor infusion.
• Hot water: Dissolves the espresso; using freshly boiled water brings out the coffee’s intensity.
• Coffee liqueur (e.g. Kahlua): For that decadent, grown-up kick; you can adjust to taste if you want a boozier or milder cake.
• Mascarpone cheese: The star of the frosting show; make sure it’s softened for ultra-creamy results.
• Whipping cream: Adds lightness and silkiness to your mascarpone frosting, making every bite cloud-like.
• Powdered sugar: Sweetens and stabilizes the frosting, balancing out the espresso’s boldness.
• Cocoa powder: That classic tiramisu finish—its bitterness ties together the cake’s sweetness and coffee notes beautifully.

How to Make Tiramisu Layer Cake

Step 1: Prepare the Genoise Sponge Cake

Preheat your oven to 350°F (175°C) and set the mood for some serious baking therapy! Line the bottoms of three 6-inch cake pans with parchment rounds—this step guarantees the fluffy sponges release effortlessly after baking. In a large mixing bowl, beat your eggs on medium for a minute, then slowly add in the sugar. Keep going until the mixture turns pale, thick, and triples in volume, which usually takes about 10 minutes. This is the foundation of that prized light-as-air texture in your Tiramisu Layer Cake.

Step 2: Incorporate Dry Ingredients with Care

Whisk together the cake flour and baking powder in a separate bowl. Sift the mixture into your whipped eggs in three additions—each time, gently fold (not mix!) the flour in using a spatula. The key here is to avoid knocking out all that gorgeous volume you worked so hard to build. Stop folding as soon as the streaks of flour disappear to ensure a melt-in-the-mouth crumb.

Step 3: Bake and Cool the Cakes

Distribute the batter evenly amongst your cake pans (about 200g per pan if you have a digital scale). Smooth the tops, and bake for 23–25 minutes until golden and a toothpick comes out clean from the center. Let the cakes cool in their pans for about 10–15 minutes before gently releasing with a knife, turning them out onto a cooling rack, and peeling off the parchment. Make sure your cakes are completely cool before moving on to assembly—this patience will reward you with perfect layers that won’t melt your frosting.

Step 4: Make the Coffee Syrup

While your cakes cool, combine espresso powder with hot water and coffee liqueur in a bowl. This mixture will soak into the cakes, infusing each layer with that signature tiramisu aroma and flavor. Set this aside—it’ll come into play when you assemble your Tiramisu Layer Cake.

Step 5: Prepare the Mascarpone Frosting

In a fresh mixing bowl, beat your mascarpone until creamy and luscious. Slowly add in the whipping cream and beat until soft peaks form, then sprinkle in the powdered sugar and continue to beat until smooth and fluffy. The final result should be rich but light—a cloud of mascarpone goodness that’s perfect for layering.

Step 6: Assemble the Tiramisu Layer Cake

On your chosen cake stand or turntable, set down the first cake layer. Drizzle generously with the espresso mixture until the top is nicely saturated but not soggy. Layer on a thick blanket of mascarpone frosting, smoothing it evenly. Repeat with each remaining cake layer—espresso soak, frosting, and stack. For a stylish “naked” cake look, spread a very thin layer of frosting around the sides and run a bench scraper around the cake to reveal those beautiful layers. Finally, pipe the remaining frosting decoratively over the top and finish with a generous dusting of cocoa powder.

How to Serve Tiramisu Layer Cake

Garnishes

When it comes to garnishing your Tiramisu Layer Cake, simple elegance wins the day. A thick, even dusting of high-quality unsweetened cocoa powder is truly classic and pairs perfectly with the creamy mascarpone. You can also add a few dark chocolate curls, chocolate-covered espresso beans, or a sprinkling of finely grated chocolate for extra flair if you’re feeling fancy.

Side Dishes

This cake shines brightest as the centerpiece, but if you’d like to surround it with complementary flavors, try serving it alongside fresh berries—a bowl of juicy raspberries, strawberries, or blackberries looks stunning and adds a pop of tangy freshness to each slice. A freshly brewed carafe of strong espresso or cappuccino is also a natural match for a slice of Tiramisu Layer Cake.

Creative Ways to Present

The beauty of this Tiramisu Layer Cake lies in its adaptability. Go for a rustic “naked” look with exposed layers and swoops of mascarpone, or opt for a fully frosted, ultra-polished finish with decorative piping and golden edible glitter for a glamorous occasion. For mini celebrations, you can even assemble the cake in jars for a playful, single-serve spin!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer slices of the cake to an airtight container and refrigerate. The mascarpone and cream frosting need to stay chilled, and the cake actually tastes even better after a night in the fridge as the flavors meld together beautifully. It will stay fresh for up to three days.

Freezing

You can absolutely freeze Tiramisu Layer Cake, either as a whole cake or in slices. Wrap individual pieces tightly in plastic wrap, then foil, and freeze for up to one month. When you’re craving a piece, let it thaw overnight in the refrigerator. The texture remains lovely and the flavors are just as delicious as day one!

Reheating

There’s no need to reheat this cake—Tiramisu Layer Cake is best enjoyed cold from the fridge or after a short rest at room temperature. Just take slices out about 15–20 minutes before serving if you’d like the frosting extra creamy and the cake pleasantly soft.

FAQs

Can I use regular all-purpose flour instead of cake flour?

For the softest, most tender crumb, cake flour is highly recommended, but if you’re in a pinch, substitute with all-purpose flour by removing two tablespoons per cup and replacing them with cornstarch. Still, nothing beats cake flour for the perfect Tiramisu Layer Cake texture!

How strong should the espresso be?

The richer, the better! Use bold espresso, not regular brewed coffee, to give the layers that authentic tiramisu punch. If you’re sensitive to caffeine, you can use decaf espresso powder and hot water—it will still taste heavenly.

What if I don’t have coffee liqueur?

No worries! You can leave out the coffee liqueur or swap it with a splash of vanilla extract or even a different favorite liqueur like amaretto for a subtle almond note. The result will still be a memorable Tiramisu Layer Cake.

Can I make the cake layers in advance?

Absolutely. You can bake the genoise cake layers up to two days ahead. Once cooled, store them tightly wrapped at room temperature. Assemble and frost your Tiramisu Layer Cake closer to when you plan to serve for maximum freshness.

Is this safe for kids since it has alcohol?

Most of the alcohol from the liqueur evaporates when combined with the hot espresso, but a gentle coffee note and trace booziness remain. For a completely kid-friendly version, simply use extra strong coffee instead of liqueur in the soak.

Final Thoughts

If you adore tiramisu and love the drama of layer cakes, this Tiramisu Layer Cake is guaranteed to impress. It’s easier to make than you’d expect, wildly delicious, and destined to become the star of many future gatherings—so go ahead, invite your friends and savor every dreamy, espresso-soaked bite!

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