Tiramisu Layer Cake
Imagine a dessert that’s the perfect balance of light, creamy layers and rich espresso-soaked sponge, all wrapped in a subtle kiss of cocoa. Tiramisu Layer Cake isn’t just a treat; it’s an experience that transforms your ordinary dessert moment into something extraordinary. One bite, and you’re whisked away to the heart of Italy.
This decadent cake takes everything you love about classic tiramisu and elevates it into a stunning layered masterpiece. With velvety mascarpone cream, coffee-soaked layers, and a dusting of cocoa, it’s indulgence with every forkful. And the best part? It’s easier to make than you might think, even if you’re a beginner in the kitchen.
Whether you’re hosting a dinner party, celebrating a milestone, or simply treating yourself, this cake has that wow factor that leaves everyone impressed. Its luxurious flavors feel like a special occasion but are accessible enough to enjoy any day. Ready to surprise your loved ones with something unforgettable?
Stick with me, and I’ll guide you through this recipe step-by-step. By the end, you’ll have a stunning Tiramisu Layer Cake that’s as delicious as it is elegant. Let’s dive in!
Why You’ll Love This Recipe
- Perfect for Coffee Lovers: The espresso-infused layers are a bold nod to the classic tiramisu dessert.
- Rich and Creamy Frosting: Mascarpone frosting adds a silky and luxurious finish.
- Make-Ahead Friendly: The flavors deepen as it rests, making it even better the next day.
- Simple Yet Elegant: A stunning dessert without the fuss of complicated techniques.
Required Kitchen Tools
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula for frosting
- 8-inch round cake pans
- Parchment paper
- Sifter for dusting cocoa powder
Ingredients for the Coffee Vanilla Cake
Here’s everything you’ll need to whip up this delectable cake (exact measurements are in the recipe card below):
- Butter: Softened to room temperature for a creamy batter.
- Granulated Sugar: Sweetens the cake layers.
- Eggs: Room temperature for a smooth, velvety batter.
- All-Purpose Flour: Forms the base of the cake.
- Cornstarch: Adds tenderness to the crumb.
- Baking Powder & Baking Soda: Leavening agents for light, fluffy layers.
- Salt: Balances the sweetness.
- Sour Cream: Adds moisture and tang.
- Vegetable Oil: Keeps the cake extra soft.
- Vanilla Extract: Enhances the flavor profile.
- Instant Espresso Powder: The secret to that bold coffee flavor.
Mascarpone Frosting Ingredients
- Mascarpone Cheese: The star ingredient for authentic tiramisu flavor.
- Powdered Sugar: Sweetens without grittiness.
- Vanilla Bean Paste: Adds a touch of elegance.
- Amaretto (Optional): For a hint of almond liqueur.
- Heavy Cream: Whipped into the frosting for a light and airy texture.
How to Make Tiramisu Layer Cake
1. Prepare the Cake Layers
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer, beat the butter and sugar until light and fluffy.
- Add Wet Ingredients: Add the eggs, one at a time, followed by vanilla extract, sour cream, and oil. Mix until combined.
- Incorporate Espresso Powder: Dissolve the espresso powder in 2 tablespoons of warm water and add it to the batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
2. Make the Mascarpone Frosting
- Whip Mascarpone and Sugar: In a large bowl, beat the mascarpone, powdered sugar, vanilla bean paste, and Amaretto (if using) until smooth.
- Add Heavy Cream: Gradually add the cold heavy cream and whip until the frosting holds stiff peaks. Be careful not to overmix.
3. Assemble the Cake
- Level the Cakes: Use a serrated knife to level the tops of the cooled cakes.
- Layer and Frost: Place one cake layer on a serving plate. Spread a generous amount of frosting on top, then add the second cake layer. Cover the entire cake with a thin crumb coat of frosting, then add a final thick layer.
- Dust with Cocoa Powder: Sift cocoa powder evenly over the top for a classic tiramisu finish.
Serving and Presentation
Tiramisu Layer Cake is best served chilled, as the flavors meld beautifully when the cake has time to rest. Slice into generous portions and pair with a hot espresso or cappuccino for the ultimate Italian-inspired dessert experience.
Storing Tiramisu Layer Cake
- Refrigerate: Store the cake in an airtight container in the fridge for up to 3 days. The flavors intensify as it rests!
- Freeze: You can freeze unfrosted cake layers for up to 1 month. Thaw overnight in the fridge before assembling.
Nutrition Information
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| Per slice | 450 | 6g | 25g | 50g |
Tiramisu Layer Cake
Course: Cakes30
minutes30
minutes450
kcal1
hourIngredients
- For the Coffee Vanilla Cake:
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 ½ cups (315g) all-purpose flour
¼ cup (30g) cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (180g) sour cream
¼ cup (60ml) vegetable oil
1 tbsp vanilla extract
2 tbsp instant espresso powder
2 tbsp warm water (to dissolve espresso)
- For the Mascarpone Frosting:
16 oz (450g) mascarpone cheese, cold
1 cup (120g) powdered sugar
1 tsp vanilla bean paste (or extract)
1 tbsp Amaretto (optional)
1 ½ cups (360ml) heavy cream, cold
- For Garnish:
Unsweetened cocoa powder, for dusting
Directions
- Prepare the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Cream butter and sugar: In a stand mixer or large bowl, beat the butter and sugar on medium speed until light and fluffy (about 3–4 minutes).
- Add eggs and flavorings: Beat in eggs one at a time. Then add vanilla extract, sour cream, and vegetable oil. Mix until smooth.
- Add espresso: Dissolve espresso powder in warm water. Stir into the wet batter.
- Combine wet and dry: Add the dry mixture in batches to the wet ingredients, mixing just until incorporated.
- Bake: Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Mascarpone Frosting
- In a large bowl, beat mascarpone cheese, powdered sugar, vanilla bean paste, and Amaretto (if using) until smooth and creamy.
- Gradually add cold heavy cream and whip until stiff peaks form. Be careful not to overmix.
- Assemble the Cake
- Level cake layers: If needed, trim the tops with a serrated knife for even layers.
- Frost and stack: Place one cake layer on a plate or cake board. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides with a crumb coat.
- Final coat and garnish: Add a final thick layer of frosting and smooth it out. Dust the top with unsweetened cocoa powder using a sifter.
- Chill before serving: Refrigerate the cake for at least 2 hours before slicing for best flavor and texture.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
While you can substitute cream cheese, the texture and flavor will differ. Mascarpone is creamier and milder, which is ideal for tiramisu.
Can I make this cake alcohol-free?
Yes, simply omit the Amaretto from the frosting. The cake will still taste amazing!
What’s the best way to slice the cake cleanly?
Use a sharp knife dipped in warm water and wipe it clean between each slice.
