Tiramisu Layer Cake Recipe

If you’re a fan of rich, coffee-infused desserts that are as elegant as they are indulgent, this Tiramisu Layer Cake is about to become your new favorite treat. Imagine the classic creamy mascarpone and espresso-soaked sponge transformed into a lofty, multilayered cake that’s perfect for celebrations, cozy afternoons, or simply to impress your loved ones. Each bite melts with luscious mascarpone frosting, balanced by the subtle bitterness of espresso and a cocoa dusting that elevates this dessert far beyond the usual. Trust me, making this cake from scratch is a joy, and sharing it is an even bigger one.

Ingredients You’ll Need

This Tiramisu Layer Cake relies on a handful of well-chosen ingredients that work harmoniously to create its signature texture and flavor. Each ingredient plays an essential role whether it’s the airy structure from eggs, the coffee punch from espresso powder, or the creamy richness from mascarpone.

• 6 large eggs, room temperature: The foundation of the genoise sponge, they provide lift and lightness when beaten well.
• 200 g granulated sugar: Sweetens the sponge while helping stabilize the egg foam for that perfect airy texture.
• 130 g cake flour: Offers a tender crumb without making the sponge too dense.
• ½ teaspoon baking powder: A subtle lift aid to keep the layers soft and springy.
• 2 teaspoon espresso powder: Infuses the sponge with that iconic coffee flavor synonymous with tiramisu.
• 150 ml hot water: Dissolves the espresso powder and awakens its deep flavors.
• 30 ml coffee liqueur, e.g. Kahlua: Adds warmth and depth alongside the espresso for an authentic tiramisu kick.
• 500 g mascarpone cheese, softened: Creamy, rich, and essential for the luscious frosting layers.
• 250 g whipping cream: Whipped into the mascarpone, it lightens the frosting for a silky mouthfeel.
• 150 g powdered sugar: Sweetens the frosting to perfection without graininess.
• Cocoa powder, for dusting: A final flourish to finish the cake with that classic tiramisu look.

How to Make Tiramisu Layer Cake

Step 1: Prepare the Genoise Sponge Cake

Start by preheating your oven to 350°F and lining three 6-inch cake pans with parchment paper rounds to prevent sticking. The magic begins as you whip the eggs and sugar together for a full 10 minutes until the mixture triples in volume and turns a pale yellow. This step is crucial for the light, airy sponge that the whole cake depends on. Next, sift together your cake flour and baking powder, folding them gently into the egg mixture in thirds. The key here is to combine without deflating the batter to keep your sponge fluffy. Divide the batter evenly among the pans and bake for about 23 to 25 minutes, checking with a toothpick to ensure they come out clean.

Step 2: Cool the Sponge and Mix the Espresso Soak

Once baked, allow the sponges to cool in their pans for 10 to 15 minutes before loosening the edges and transferring them onto cooling racks, removing the parchment carefully. While the cakes cool completely, stir together espresso powder, hot water, and coffee liqueur to make a fragrant soaking syrup that will bring that unmistakable tiramisu flavor to each layer of the cake.

Step 3: Make the Mascarpone Frosting

This frosting is where the creamy decadence of the Tiramisu Layer Cake really shines. Beat the mascarpone until smooth and creamy, then gradually add whipping cream and powdered sugar, continuing to mix until the frosting is silky and holds soft peaks. This frosting will be your luscious filling between each cake layer and the smooth coating on the outside.

Step 4: Assemble the Tiramisu Layer Cake

Place your first cake layer on a turntable or serving plate and generously drizzle 4 to 5 spoonfuls of the espresso soaking syrup all across its surface, allowing the cake to absorb the rich coffee flavor. Spread a thick layer of mascarpone frosting over the soaked sponge using an offset spatula to smooth it out evenly. Repeat the syrup soaking and frosting process with the remaining layers. For a trendy “naked” look, apply a thin crumb coat of frosting on the sides and wipe off some with a bench scraper so the sponge peeks through charmingly. Finish by piping the remaining frosting on top in your favorite design and dusting liberally with cocoa powder.

How to Serve Tiramisu Layer Cake

Garnishes

To make your Tiramisu Layer Cake even more inviting, consider adding a final sprinkle of finely grated dark chocolate or a few coffee beans atop the cocoa dusting. Fresh mint leaves can also add a surprising fresh contrast and a pop of color, enhancing the presentation and flavor.

Side Dishes

This dessert shines on its own but pairs wonderfully with a scoop of espresso or vanilla bean gelato for a cooling contrast. A small cup of strong coffee or espresso alongside can also complement the cake’s coffee notes, making for a complete and satisfying dessert experience.

Creative Ways to Present

If you want to get a little extra fancy, slice the Tiramisu Layer Cake into individual mini servings within clear glasses or ramekins, layering cake pieces with mascarpone frosting and a spoonful of espresso syrup for a modern twist. Alternatively, top each slice with a dusting of edible gold leaf or chocolate curls for festive occasions.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully in the refrigerator for up to three days when covered with a cake dome or plastic wrap to prevent it from drying out. The flavors meld wonderfully overnight, often tasting even better the next day as the espresso soaks further.

Freezing

You can freeze the Tiramisu Layer Cake, but it’s best done before frosting for optimal texture. Wrap each unfrosted layer in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before assembling and frosting. If freezing a fully frosted cake, wrap tightly but anticipate a slight change in texture after thawing.

Reheating

Tiramisu Layer Cake is best enjoyed chilled, so reheating is generally not recommended as it may alter the delicate mascarpone frosting. If you prefer it at room temperature, simply leave it out for 20-30 minutes before serving for the best flavor experience.

FAQs

Can I use regular coffee instead of espresso powder?

Espresso powder is concentrated and dissolves completely, giving a clean coffee flavor without extra liquid. Regular coffee can be used but will add more moisture and might slightly change the texture; reduce the hot water when mixing the syrup if you choose this option.

Is mascarpone cheese necessary for the frosting?

Yes, mascarpone is key to getting that authentic tiramisu creaminess. While cream cheese can be a substitute in a pinch, it lacks the rich, buttery smoothness that mascarpone provides and will alter the flavor.

How do I prevent the genoise sponge from collapsing?

The critical step is beating the eggs and sugar until tripled in volume and carefully folding in the flour without deflating the batter. Overmixing and opening the oven door too early can cause the sponge to collapse, so handle gently and bake steadily.

Can I make this cake gluten-free?

Yes! You can swap regular cake flour for a gluten-free blend suited for cakes, but be sure it contains xanthan gum or another binder to keep the sponge structure intact. The texture may be slightly different but still delicious.

How far in advance can I assemble the cake?

This cake is best assembled the day before serving to allow flavors to meld, but you can safely assemble it up to two days in advance if refrigerated and tightly covered to keep freshness.

Final Thoughts

Baking this Tiramisu Layer Cake is like giving yourself a delicious gift of creamy coffee joy layered between airy sponge. It’s a show-stopping dessert that promises to bring smiles and maybe even a little swoon at your gatherings. Whether you’re celebrating a birthday, holiday, or just the everyday sweetness of life, this cake is well worth the time and love it takes to make. I cannot wait for you to try it and share your own tiramisu love story!

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