Tiramisu Layer Cake Recipe

I layered espresso-soaked genoise with whipped mascarpone in my Creamy Cake Recipe and kept one surprising ingredient under wraps to pique your curiosity.

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I kept tinkering until this Tiramisu Layer Cake felt honest, not showy. Soft genoise sponge layers give it a lift, and the mascarpone whipped cream frosting somehow stays light while tasting indulgent, people actually called it the Best Tiramisu Cake Recipe after the first bite.

I wanted a dessert that isnt overly sweet so it lands on the list of Not Too Sweet Cake Recipes, something you can slice without apologizing. There are little quirks, little splatters of coffee and crumbs, and for me that makes it real.

If you like a cake with attitude, this one will make you curious.

Ingredients

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Eggs: Provide protein, structure and moisture, rich in vitamins D and B12, can be high cholesterol.
Sugar: Pure carbs, adds sweetness and tenderness, little nutrients so use in moderation.
Mascarpone: Lusciously creamy, high in fat and calories, gives rich mouthfeel and slight tang, it’s decadent.
Espresso: Bitter aromatic, nearly calorie free black, gives coffee flavor and caffeine kick, wakes you up.
Cocoa powder: Adds chocolate depth, contains antioxidants and fiber, can be bitter if unsweetened, very intense.
Heavy cream: Whips into stable peaks, very high fat, creates airy, rich frosting texture, not diet food.
Butter: Adds moistness, flavor and tenderness, mostly saturated fat to watch for.

Ingredient Quantities

Genoise sponge (makes three 8 inch layers)
- 8 large eggs, room temp
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (125 g) cake flour, sifted
- 1/2 cup (50 g) unsweetened cocoa powder, sifted (optional for a chocolate-y sponge)
- 1/4 teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, melted and cooled

Espresso soak
- 1 1/2 cups (360 ml) very strong brewed espresso or strong coffee, cooled
- 1/4 cup (60 ml) coffee liqueur (Kahlua) or Marsala wine
- 3 tablespoons (45 g) granulated sugar

Mascarpone whipped cream frosting
- 16 oz (450 g) mascarpone cheese, chilled
- 2 cups (480 ml) heavy cream, cold
- 3/4 cup (90 g) powdered sugar
- 1 1/2 teaspoons vanilla extract
- Pinch fine salt
- Optional for extra stability 1 teaspoon unflavored gelatin + 2 tablespoons cold water

Finishing
- Unsweetened cocoa powder for dusting, about 2 to 3 tablespoons
- Dark chocolate shavings or curls, about 1/2 cup, optional

How to Make this

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1. Preheat oven to 350 F 175 C. Butter and line three 8 inch round pans with parchment, or use two pans and bake in batches; have a rack ready to cool.

2. Make the genoise batter: put 8 room temp eggs and 1 1/4 cups granulated sugar in a heatproof bowl over simmering water and whisk until warm and sugar dissolves, about until it feels hot to the touch or 120 F if you have a thermometer. Remove from heat and beat with a mixer until the mixture is tripled in volume and falls in a thick ribbon when the whisk is lifted.

3. Sift together 1 cup cake flour, 1/2 cup cocoa powder if using, and 1/4 teaspoon salt. Fold the dry mix into the egg foam in three additions using a large spatula and gentle under and over strokes so you dont deflate the batter. Fold in 6 tablespoons melted cooled butter in two small additions until just combined.

4. Divide batter evenly among the three pans and bake at 350 F 175 C for about 18 to 22 minutes, or until the tops spring back and a toothpick comes out clean. Let cool in pans 5 minutes, then turn out to wire racks to cool completely.

5. Make the espresso soak: stir together 1 1/2 cups strong brewed espresso, 1/4 cup coffee liqueur or Marsala, and 3 tablespoons granulated sugar until sugar dissolves. Cool to room temp.

6. Make the mascarpone whipped cream: if using gelatin, bloom 1 teaspoon gelatin in 2 tablespoons cold water, then warm gently to dissolve and set aside to cool slightly. In a chilled bowl beat 16 oz mascarpone with 3/4 cup powdered sugar, 1 1/2 teaspoons vanilla and a pinch of salt until smooth. In another chilled bowl whip 2 cups cold heavy cream to soft to medium peaks; if using gelatin drizzle a little dissolved gelatin into the cream while whipping. Fold the whipped cream into the mascarpone gently until smooth and spreadable.

7. Level the cakes if needed. Place the first layer on your serving plate or board, brush evenly with about one third of the espresso soak but dont soak it into mush. Spread about one third of the mascarpone cream over the layer. Repeat with the second layer and cream, top with the third layer.

8. Do a thin crumb coat of the remaining mascarpone cream to trap crumbs, chill the cake 20 to 30 minutes to set the crumb coat, then finish with the rest of the cream and smooth the sides and top.

9. Chill the finished cake at least 4 hours or overnight to let flavors meld and the cream firm up. Just before serving dust generously with unsweetened cocoa powder and scatter dark chocolate shavings. Keep refrigerated until serving.

Equipment Needed

1. Oven (can preheat to 350 F / 175 C)
2. Three 8-inch round cake pans (or two and bake in batches), plus parchment paper and butter for lining
3. Wire cooling rack
4. Heatproof bowl for the bain-marie and a whisk
5. Stand mixer or electric hand mixer
6. Large rubber spatula for folding and an offset spatula for spreading/frosting
7. Sifter or fine-mesh sieve (for flour and cocoa)
8. Measuring cups and spoons and a kitchen scale (recommended)
9. Small saucepan (for dissolving gelatin if using) and a pastry brush for the espresso soak

FAQ

Q: Can I make this ahead and how long will it keep?
A: Yes. Best flavor is after one day in the fridge so the soak and cream meld, but it will keep 48 to 72 hours if refrigerated and well covered. If you skipped the optional gelatin, aim to serve within 48 hours. Don't leave it at room temp more than two hours.

Q: My mascarpone frosting sometimes splits. How do I prevent that?
A: Keep everything cold, seriously. Chill the bowl and whisk, whip the cream to soft peaks first, then gently fold in the mascarpone and sugar. Don’t overbeat. If it starts to look grainy, stop, chill 20 minutes, then finish gently by hand.

Q: Do I have to use gelatin for stability?
A: No. You can skip the gelatin if you plan to serve soon or keep the cake very cold. Gelatin helps in warm kitchens or for longer display times. Alternatives are reduced cream or using a small amount of stabilized whipped cream, but gelatin is the cleanest option.

Q: How do I keep the genoise light and not dense?
A: Whip the eggs and sugar until thick and ribbon like, fold the sifted flour and cocoa very gently, and add the melted butter slowly so you don't deflate the batter. Bake right away. Overmixing is the usual cause of a heavy sponge.

Q: How much of the espresso soak do I use per layer and can I change the booze?
A: Use about one third of the espresso mixture per layer, brushing or spooning until the sponge is moist but not soggy. You can swap Kahlua for Marsala, rum, brandy, or use decaf coffee if you prefer no booze.

Q: Can I freeze the cake?
A: You can freeze the baked layers wrapped tightly for up to one month and assemble later, that gives best texture. Freezing an already frosted cake may make the mascarpone grainy, so I don't recommend it unless you accept some texture change. Thaw slowly in the fridge.

Tiramisu Layer Cake Recipe Substitutions and Variations

Cake flour: if you don’t have cake flour, measure 1 cup all purpose flour, remove 2 tablespoons, then stir in 2 tablespoons cornstarch and sift well. It mimics the lower-protein cake flour, but be gentle folding so the genoise stays airy.
Unsweetened cocoa powder: no cocoa? use about 3 oz (85 g) unsweetened baking chocolate, melt and cool, then whisk into the melted butter before folding into the batter. Texture and depth change a bit, but it gives a richer chocolate hit.
Mascarpone cheese: for 450 g mascarpone, substitute 340 g (12 oz) full fat cream cheese plus about 110 g (roughly 1/2 cup) heavy cream, beat until silky. It’ll be a touch tangier and firmer, so taste and adjust sweetness if needed.
Heavy cream (for whipped mascarpone frosting): for a dairy free option, use 2 cups chilled full fat coconut cream (refrigerated overnight, scoop the solid part) and whip it like cream. It’ll work well for structure but expect a coconut note in the final cake.

Pro Tips

1) Chill and patience are everything. Keep the eggs, mascarpone and bowls cold until you need them, and beat the egg-sugar mix until you REALLY hit the ribbon stage. If you rush it or deflate the foam youre asking for a flat cake, so be patient.

2) Fold like youre handling a cloud. Use a big spatula, scoop from the bottom and fold over, rotate the bowl, stop when streaks are gone. To add the butter, temper it by stirring a spoonful of batter into the butter first so it doesnt sink and kill the foam.

3) Soak smart not soggy. Apply the espresso with a pastry brush or squeeze bottle in a few light layers, let it absorb between coats. You want moist layers, not mush, so work slowly and keep the soak cool.

4) Make the mascarpone stable without wrecking the flavor. Keep everything cold, whip the cream to soft-medium peaks then fold into the mascarpone gently. If you need extra hold, bloom 1 tsp gelatin in 2 tbsp water and add a little to the cream while whipping, or use 1-2 tbsp cream cheese to firm it up if you dont want gelatin.

5) Finish like a pro. Do a thin crumb coat and chill it to set before final frosting, use a bench scraper or a warmed offset spatula for smooth sides, and dust the cocoa right before serving. For cleaner slices warm your knife under hot water, wipe between cuts.

Tiramisu Layer Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I layered espresso-soaked genoise with whipped mascarpone in my Creamy Cake Recipe and kept one surprising ingredient under wraps to pique your curiosity.

Servings

servings

Calories

626

kcal

Equipment: 1. Oven (can preheat to 350 F / 175 C)
2. Three 8-inch round cake pans (or two and bake in batches), plus parchment paper and butter for lining
3. Wire cooling rack
4. Heatproof bowl for the bain-marie and a whisk
5. Stand mixer or electric hand mixer
6. Large rubber spatula for folding and an offset spatula for spreading/frosting
7. Sifter or fine-mesh sieve (for flour and cocoa)
8. Measuring cups and spoons and a kitchen scale (recommended)
9. Small saucepan (for dissolving gelatin if using) and a pastry brush for the espresso soak

Ingredients

Genoise sponge (makes three 8 inch layers)
8 large eggs, room temp
1 1/4 cups (250 g) granulated sugar
1 cup (125 g) cake flour, sifted
1/2 cup (50 g) unsweetened cocoa powder, sifted (optional for a chocolate-y sponge)
1/4 teaspoon fine salt
6 tablespoons (85 g) unsalted butter, melted and cooled
Espresso soak
1 1/2 cups (360 ml) very strong brewed espresso or strong coffee, cooled
1/4 cup (60 ml) coffee liqueur (Kahlua) or Marsala wine
3 tablespoons (45 g) granulated sugar
Mascarpone whipped cream frosting
16 oz (450 g) mascarpone cheese, chilled
2 cups (480 ml) heavy cream, cold
3/4 cup (90 g) powdered sugar
1 1/2 teaspoons vanilla extract
Pinch fine salt
Optional for extra stability 1 teaspoon unflavored gelatin + 2 tablespoons cold water
Finishing
Unsweetened cocoa powder for dusting, about 2 to 3 tablespoons
Dark chocolate shavings or curls, about 1/2 cup, optional

Directions

Preheat oven to 350 F 175 C. Butter and line three 8 inch round pans with parchment, or use two pans and bake in batches; have a rack ready to cool.
Make the genoise batter: put 8 room temp eggs and 1 1/4 cups granulated sugar in a heatproof bowl over simmering water and whisk until warm and sugar dissolves, about until it feels hot to the touch or 120 F if you have a thermometer. Remove from heat and beat with a mixer until the mixture is tripled in volume and falls in a thick ribbon when the whisk is lifted.
Sift together 1 cup cake flour, 1/2 cup cocoa powder if using, and 1/4 teaspoon salt. Fold the dry mix into the egg foam in three additions using a large spatula and gentle under and over strokes so you dont deflate the batter. Fold in 6 tablespoons melted cooled butter in two small additions until just combined.
Divide batter evenly among the three pans and bake at 350 F 175 C for about 18 to 22 minutes, or until the tops spring back and a toothpick comes out clean. Let cool in pans 5 minutes, then turn out to wire racks to cool completely.
Make the espresso soak: stir together 1 1/2 cups strong brewed espresso, 1/4 cup coffee liqueur or Marsala, and 3 tablespoons granulated sugar until sugar dissolves. Cool to room temp.
Make the mascarpone whipped cream: if using gelatin, bloom 1 teaspoon gelatin in 2 tablespoons cold water, then warm gently to dissolve and set aside to cool slightly. In a chilled bowl beat 16 oz mascarpone with 3/4 cup powdered sugar, 1 1/2 teaspoons vanilla and a pinch of salt until smooth. In another chilled bowl whip 2 cups cold heavy cream to soft to medium peaks; if using gelatin drizzle a little dissolved gelatin into the cream while whipping. Fold the whipped cream into the mascarpone gently until smooth and spreadable.
Level the cakes if needed. Place the first layer on your serving plate or board, brush evenly with about one third of the espresso soak but dont soak it into mush. Spread about one third of the mascarpone cream over the layer. Repeat with the second layer and cream, top with the third layer.
Do a thin crumb coat of the remaining mascarpone cream to trap crumbs, chill the cake 20 to 30 minutes to set the crumb coat, then finish with the rest of the cream and smooth the sides and top.
Chill the finished cake at least 4 hours or overnight to let flavors meld and the cream firm up. Just before serving dust generously with unsweetened cocoa powder and scatter dark chocolate shavings. Keep refrigerated until serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.