Decadent Tiramisu Layer Cake: Your Guide to a Coffee-Infused Masterpiece

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Indulge in the exquisite fusion of classic Italian tiramisu and a celebratory layer cake with this incredible Tiramisu Layer Cake recipe. Imagine soft, moist layers of vanilla and coffee-infused sponge cake, generously slathered with a rich, velvety mascarpone cheese frosting, all crowned with a delicate dusting of bittersweet cocoa powder. Each forkful is a symphony of flavors – the gentle bitterness of coffee, the creamy sweetness of mascarpone, and a hint of chocolate, perfectly echoing the beloved Italian dessert in an elegant, towering form. This cake isn’t just a dessert; it’s an experience, transforming a cherished classic into a show-stopping centerpiece perfect for any special occasion.

Whether you’re hosting a grand holiday feast, celebrating a birthday, or simply looking to impress your guests with a truly unforgettable treat, this Tiramisu Layer Cake is your answer. It offers all the complex, comforting flavors of traditional tiramisu but with the impressive height and structure of a sophisticated layer cake. The combination of delicate vanilla and bold coffee in the cake layers provides a balanced base, which is then elevated by the luxurious, airy mascarpone cream. It’s a recipe designed to delight both the eyes and the palate, ensuring every slice is as beautiful as it is delicious.

For those who adore the captivating taste of tiramisu and wish to explore its many variations, you’ll be thrilled to discover other fantastic recipes such as Tiramisu Cupcakes for individual servings, a creamy Tiramisu Cheesecake for a different texture experience, and of course, The Best Classic Tiramisu for when you crave the original.

WHY THIS TIRAMISU LAYER CAKE RECIPE IS A MUST-TRY

• Surprisingly Easy to Make: Don’t let the elegant appearance fool you! This recipe is crafted to be straightforward and approachable for home bakers of all skill levels. With clear, step-by-step instructions, you’ll find the process manageable and rewarding, making it perfect for any gathering or celebration without the stress.
• Perfectly Balanced Vanilla and Coffee Cake Layers: The foundation of this cake lies in its incredibly soft, moist, and flavorful cake layers. By combining both delicate vanilla and rich coffee flavors, the sponge provides a harmonious base that complements the mascarpone frosting beautifully. These tender layers are designed to absorb moisture and flavor, mimicking the essence of ladyfingers in traditional tiramisu.
• Luxuriously Smooth Mascarpone Cream Frosting: The star of any tiramisu is its creamy filling, and this frosting does not disappoint. It’s incredibly glossy, smooth, and melts in your mouth, delivering an unparalleled richness. Infused with a generous amount of vanilla bean paste, the frosting boasts a deep, authentic vanilla flavor and beautiful specks that elevate its gourmet appeal. This mascarpone cream is light yet stable, providing the perfect counterpoint to the cake layers.
• A Stunning Centerpiece: Beyond its incredible taste, this layer cake is visually striking. Its distinct layers of cake and cream, topped with a dramatic dusting of cocoa powder, make it an impressive dessert that will undoubtedly be the highlight of any dessert table.

ESSENTIAL INGREDIENT NOTES FOR A PERFECT TIRAMISU CAKE

Achieving the perfect Tiramisu Layer Cake starts with understanding the role of each ingredient. Here’s a detailed look at some key components. For a full list of ingredients with precise measurements, please refer to the recipe card below.

• Unsalted Butter: Always use unsalted butter to control the overall saltiness of your bake. It’s crucial for butter to be at room temperature – not melted, but soft enough to yield to a gentle press. This ensures it creams properly with sugar, creating an airy structure that contributes to a tender, moist cake. If your butter is too cold, the batter will be lumpy; if too warm, it can result in a greasy cake.
• Large Eggs: Similar to butter, eggs should be at room temperature. Room temperature eggs emulsify better with the butter and sugar mixture, leading to a smoother batter and a more uniform rise in your cake. Cold eggs can cause the batter to curdle, affecting the final texture.
• Sour Cream: This ingredient is a secret weapon for incredibly soft and moist cakes. The acidity in sour cream tenderizes the gluten in the flour, while its fat content adds richness. I recommend using sour cream with a fat content of around 14-18% for the best results. Like butter and eggs, measure out your sour cream and let it come to room temperature for 1-2 hours before baking to ensure smooth incorporation into the batter.
• Vanilla Bean Paste: For a truly gourmet flavor, vanilla bean paste is superior to vanilla extract. It offers a more intense, complex vanilla profile and features those beautiful, visible vanilla bean specks that signal quality. While slightly more expensive than extract, it’s a great, more economical alternative to using whole vanilla beans and significantly enhances the flavor of your mascarpone cream.
• Instant Espresso Powder: This is what gives our cake its signature coffee kick. I prefer using Nescafe Gold espresso powder because it dissolves quickly and consistently, and its 100% Arabica coffee blend delivers a rich, authentic coffee flavor without being overly bitter. Ensure it’s instant espresso powder, as ground coffee will not dissolve in the same way.
• Mascarpone Cheese: A cornerstone of tiramisu, mascarpone is an Italian cream cheese known for its incredibly mild, rich, and velvety texture. It’s essential for achieving that authentic tiramisu flavor and contributes a luxurious creaminess to the frosting that cannot be replicated by other cheeses. Ensure your mascarpone is cold when you start to whip it, as this helps it firm up properly.
• Amaretto: This almond-flavored Italian liqueur adds a distinctive depth and warmth to the mascarpone frosting, enhancing the overall flavor profile of the Tiramisu Layer Cake. It beautifully complements the coffee and vanilla notes. If you prefer an alcohol-free cake, you can simply omit it. Alternatively, for a different flavor, brandy or Marsala wine can be used as substitutes, both of which are common in traditional tiramisu recipes.
• Heavy Whipping Cream: Used in the frosting, cold heavy whipping cream is crucial for creating a light, airy, and stable mascarpone cream. When whipped to stiff peaks, it provides structure and volume, preventing the frosting from becoming too dense.
• Unsweetened Cocoa Powder: A generous dusting of high-quality Dutch-processed cocoa powder is the classic finishing touch for tiramisu. Dutch-processed cocoa has a smoother, less acidic, and more intensely chocolatey flavor, offering a perfect bittersweet contrast to the sweet cake and creamy frosting.

STEP BY STEP INSTRUCTIONS – CRAFTING YOUR COFFEE-VANILLA CAKE LAYERS

Creating this magnificent Tiramisu Layer Cake is a delightful process. For the cake layers, you will definitely need an electric mixer – either a sturdy stand mixer fitted with a paddle attachment or a reliable hand mixer. You’ll also need three 8-inch (20 cm) cake pans, each lined with baking paper for easy release. If you don’t have three pans, check the FAQ section for an alternative method!

The complete, detailed recipe, including all ingredient quantities, can be found in the recipe card at the bottom of this post.

Before you begin mixing, make sure to preheat your oven to 170ºC (340ºF) in a conventional oven setting. Prepare your three 8-inch (20 cm) baking pans by greasing them lightly and lining the bottoms with parchment paper. This step is crucial for preventing sticking and ensuring your cake layers release perfectly.

STEP 1: In a medium bowl, thoroughly sift together your dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a light and uniform cake texture. Set this dry mixture aside. In a large mixing bowl, add the softened butter and granulated sugar. Using your electric mixer, cream these two ingredients together on high speed for a full 3 minutes. This process is vital for incorporating air into the mixture, which will give your cake its tender crumb.

STEP 2: With your mixer on low speed, add the large eggs, one or two at a time, mixing well after each addition until fully combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated. Next, add half of your sifted dry ingredients to the wet mixture, mixing on low speed until *just* combined. Be careful not to overmix at this stage, as over-developing the gluten can lead to a tough cake.

STEP 3: Now, add the room temperature sour cream, vegetable oil, and vanilla extract to the batter. Mix on low speed until these wet ingredients are just combined and the batter looks smooth. Finally, add the remaining half of the dry ingredients and mix again on low speed until the flour streaks have just disappeared. The goal is to mix only until combined, avoiding any excess mixing.

STEP 4: Once all ingredients are added, grab a rubber spatula and give the batter one final, gentle fold. This ensures that any pockets of unmixed ingredients from the bottom or sides of the bowl are fully incorporated, guaranteeing a consistent cake. Carefully divide the batter in half, placing approximately half into a separate bowl. To this separate bowl, add the instant espresso powder. Gently fold it into the batter with your rubber spatula until the coffee powder is evenly distributed and the batter is a uniform coffee color.

STEP 5: Now for the artistic part! Take your prepared cake pans. Spoon alternating dollops of the plain vanilla batter and the coffee batter into each pan. Once you have both batters in the pans, take a toothpick or a skewer and gently swirl the two batters together. Don’t overmix; you’re aiming for a beautiful marbled effect, not a fully blended one. This swirl creates visually appealing layers and ensures a delightful mix of flavors in every bite. Place the pans in the preheated oven and bake for 20-23 minutes. The cakes are done when a cake tester or toothpick inserted into the center comes out clean, with no wet batter clinging to it.

STEP 6: As soon as the cakes are out of the oven, place the pans on a wire cooling rack. Allow them to cool in their pans for about 10 minutes. This short cooling period helps the cakes firm up, making them easier to handle. After 10 minutes, gently invert the cake pans to remove the cake layers onto the wire rack. Let them cool down completely to room temperature before attempting to frost. Cooling completely is crucial to prevent your mascarpone frosting from melting.

STEP BY STEP INSTRUCTIONS – PREPARING MASCARPONE FROSTING AND ASSEMBLING YOUR CAKE

Once your cake layers are completely cool – this is essential for a stable frosting – it’s time to create the dreamy mascarpone cream and assemble your masterpiece.

STEP 1: In a large mixing bowl, using an electric mixer with a whisk attachment, combine the cold mascarpone cheese, powdered sugar, and vanilla bean paste. Start on low speed to prevent a cloud of powdered sugar, then increase to medium-high speed. Whip these ingredients together until the mixture is smooth and creamy. Be careful not to overbeat the mascarpone at this stage, as it can separate and become grainy.

STEP 2: Reduce the mixer speed to low and pour in the cold heavy cream and Amaretto (if using). Gradually increase the speed to medium-high and whip until the frosting reaches stiff peaks and holds its shape beautifully. The frosting should be light, airy, and firm enough to spread without collapsing. Once whipped, immediately cover the bowl with plastic wrap and place it in the fridge to chill until you are ready to assemble the cake. Chilling the frosting will make it easier to work with and ensure a stable cake structure.

STEP 3: To assemble, place your first cooled cake layer onto your chosen cake stand or serving plate. Spoon approximately one-third of the prepared mascarpone cream onto this layer. Using an offset spatula or the back of a spoon, carefully spread the frosting evenly across the top of the cake, reaching almost to the edges. Gently place the second cake layer on top, aligning it carefully. Repeat the frosting process with another third of the mascarpone cream. Finally, place the third and final cake layer on top. Use the remaining mascarpone cream to frost the top of the cake, spreading it smoothly. For the classic tiramisu finish, generously dust the entire top of the cake with unsweetened cocoa powder using a fine-mesh sieve. Chill the assembled cake for at least 30 minutes before slicing for clean cuts and optimal flavor development.

EXPERT BAKING TIPS FOR TIRAMISU LAYER CAKE SUCCESS

• Utilize a Digital Kitchen Scale for Precision: Baking is a science, and precision is paramount for consistent, excellent results. While cup measurements are common, they can vary greatly depending on how ingredients are packed. My recipes, including this Tiramisu Layer Cake, are typically developed with grams as the default measurement. Investing in a kitchen scale will vastly improve the accuracy of your ingredient measurements, leading to a consistently perfect cake every time.
• Avoid Overmixing Your Cake Batter: Overmixing is one of the most common pitfalls in baking. When you overmix flour, you overdevelop the gluten, which can result in a dense, chewy, and tough cake rather than a light and tender one. Once you add the dry ingredients to the wet, mix only until the streaks of flour have just disappeared. I always recommend a final, gentle fold with a rubber spatula to ensure everything from the bottom and sides of the bowl is incorporated without overworking the batter.
• Choose the Right Baking Pans: The type of baking pan you use significantly impacts your cake’s texture and crust. For the best outcome, use aluminum baking pans. These are typically lighter in color and reflect heat, allowing the cake to bake more gently and evenly, resulting in a softer crumb and a lighter crust. Darker pans, like non-stick carbon steel, absorb more heat, which can lead to a darker, sometimes drier, crust and a quicker bake time that might compromise the internal moisture of the cake. Always grease your pans and line the bottoms with parchment paper, regardless of the pan material, for easy release.
• Room Temperature Ingredients are Key: As highlighted in the ingredient notes, ensuring butter, eggs, and sour cream are at room temperature is crucial. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air effectively, resulting in a lighter and more tender cake.
• Don’t Rush Cooling: Patience is a virtue, especially when it comes to cooling cake layers. Always allow your cakes to cool completely on a wire rack before attempting to frost them. Frosting warm cakes will cause your delicate mascarpone cream to melt, slide, and create a messy, unstable cake.

FREQUENTLY ASKED QUESTIONS ABOUT TIRAMISU LAYER CAKE

HOW TO STORE YOUR TIRAMISU LAYER CAKE

Once your Tiramisu Layer Cake is assembled and beautifully dusted with cocoa powder, it’s essential to store it correctly to maintain its freshness and flavor. Because of the mascarpone cheese in the frosting, the cake must be stored in the refrigerator. Place the cake in an airtight container to prevent it from absorbing other refrigerator odors and to keep it from drying out. When you’re ready to enjoy a slice, take the cake out of the fridge about 30 minutes to an hour before serving to allow it to come closer to room temperature. This enhances the flavors and softens the cake and frosting to their optimal texture. The Tiramisu Layer Cake is best enjoyed within 1-2 days of assembly for peak freshness, though it can remain delicious for up to 3 days if stored properly.

Other Layer Cake Recipes To Try

If you’ve loved creating and tasting this exquisite Tiramisu Layer Cake, please make sure to leave a STAR REVIEW to share your experience! Your feedback is invaluable. Don’t forget to tag me on Instagram @juliemarieeats to show off your beautiful creations. For more baking inspiration and delicious recipes, be sure to follow me on Pinterest.

Tiramisu Layer Cake

This Tiramisu Layer Cake is a show-stopping dessert that expertly marries the beloved flavors of traditional tiramisu with the grandeur of a layered cake. Featuring moist, marbled vanilla and coffee cake layers, generously filled and topped with a luscious mascarpone cheese frosting, and finished with a dusting of bittersweet cocoa powder, it’s a truly unforgettable treat.

5 fra 11 stemmer

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Italian-American

Servings 12 slices

Calories 658 kcal

Equipment

• 3x 20 cm (8 in) baking pan see FAQ if you don’t have 3 baking pans
• Stand mixer or hand mixer
• Rubber spatula
• Wire cooling rack
• Offset spatula (for spreading frosting)

Ingredients

 

 

COFFEE VANILLA CAKE

• 180 g unsalted butter softened to room temperature
• 300 g granulated sugar
• 4 large eggs at room temperature
• 340 g all-purpose flour
• 2 tablespoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon fine sea salt
• 240 g sour cream full-fat, at room temperature
• 60 g vegetable oil such as canola oil or other neutral oil
• 2 teaspoon pure vanilla extract
• 2 ¼ tablespoon instant espresso powder for the coffee cake portion

MASCARPONE FROSTING

• 400 g mascarpone cheese chilled
• 200 g powdered sugar sifted, to prevent lumps
• 2 teaspoon vanilla bean paste or high-quality vanilla extract
• 2 teaspoon Amaretto liqueur optional, adds authentic flavor
• 240 g heavy cream (about 1 cup/250 ml), very cold

ASSEMBLY & GARNISH

• 2 tablespoon unsweetened cocoa powder Dutch-processed for best flavor, for dusting

For precise baking results, always use a digital kitchen scale to weigh ingredients in grams. Cup measurements are provided as a rough estimate and can lead to variations in your final product. Baking is a precise art and science that thrives on accuracy.

Instructions

 

COFFEE VANILLA CAKE LAYERS

• Preheat your oven to 170ºC (340ºF) in a conventional oven setting. Prepare three 20 cm (8-inch) round baking pans by greasing them lightly and lining the bottoms with parchment paper. This preparation ensures easy release of your cake layers.
• In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Sifting helps to combine the dry ingredients thoroughly and prevents lumps, creating a smoother batter. Set aside the dry mixture.
  340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
• In a large mixing bowl, using either a stand mixer with a paddle attachment or an electric hand mixer, add the room temperature butter and granulated sugar. Beat on high speed for 3 minutes until the mixture is light, pale, and fluffy. This creaming process incorporates air, which is crucial for a tender cake.
  180 g butter, 300 g granulated sugar
• With the mixer on low speed, add the large eggs two at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure all ingredients are evenly mixed.
  4 large eggs
• Continue by adding half of the sifted dry ingredients mixture to the wet batter. Mix on low speed until just combined. Overmixing at this stage can lead to a tough cake, so stop as soon as the flour is incorporated.
• Next, add the room temperature sour cream, vegetable oil, and vanilla extract to the bowl. Mix again on low speed until these wet ingredients are just combined. Then, add the remaining half of the dry ingredients and mix on low speed until the batter is smooth and no dry streaks of flour remain. Remember to mix only until combined.
  240 g sour cream, 2 teaspoon vanilla extract, 60 g vegetable oil
• Using a rubber spatula, give the batter a final gentle fold by hand. This ensures that any unmixed ingredients from the bottom or sides of the bowl are fully incorporated without developing the gluten too much.
• Carefully divide approximately half of the prepared batter into a separate medium-sized bowl. To this half, add the instant espresso powder. Gently fold it into the batter with your rubber spatula until the espresso powder is completely dissolved and the batter has a uniform coffee color.
  2 ¼ tablespoon instant espresso powder
• Take your three prepared baking pans. Spoon alternating dollops of the plain vanilla batter and the coffee batter into each pan. Once both batters are in the pan, use a toothpick or skewer to gently swirl them together, creating a beautiful marbled pattern. Bake the cake layers for 20-23 minutes, or until a cake tester inserted into the center of each cake comes out clean.
• Once baked, remove the cakes from the oven and place them on a wire cooling rack. Let them cool in their pans for 10 minutes. This allows the cakes to firm up slightly. After 10 minutes, gently invert the cake pans to release the cakes onto the wire rack. Allow the cake layers to cool down completely to room temperature before moving on to the frosting. This prevents the mascarpone cream from melting.

MASCARPONE CREAM FROSTING

• Ensure your cake layers are completely cooled before starting the frosting. In a large bowl, using an electric mixer with the whisk attachment, combine the cold mascarpone cheese, sifted powdered sugar, and vanilla bean paste. Whip these ingredients on medium-high speed until the mixture is smooth and creamy. Be careful not to overbeat the mascarpone, as it can curdle.
  400 g mascarpone, 2 teaspoon vanilla bean paste, 200 g powdered sugar
• Pour in the very cold heavy cream and Amaretto (if using) into the mascarpone mixture. Increase the mixer speed to medium-high and whip until stiff peaks form and the frosting holds its shape beautifully. The frosting should be light, airy, and stable. Once whipped, cover the bowl tightly with plastic wrap and place it in the fridge until you are ready to assemble the cake. Chilling the frosting will make it easier to spread.
  2 teaspoon Amaretto, 240 g heavy cream

ASSEMBLING THE TIRAMISU LAYER CAKE

• When you are ready to serve, place the first cooled cake layer onto your desired cake stand or serving plate. Spoon approximately one-third of the prepared mascarpone cream onto this layer. Using an offset spatula or the back of a spoon, gently spread the cream evenly across the top, almost to the edges. Carefully place the second cake layer on top, aligning it. Repeat the frosting process with another third of the mascarpone cream. Finally, place the third cake layer on top and use the remaining frosting to spread evenly over the top layer. For the classic tiramisu finish, use a fine-mesh sieve to generously dust the entire top surface of the cake with unsweetened cocoa powder. Chill the assembled cake for at least 30 minutes before slicing for cleaner cuts and optimal flavor.
  2 tablespoon cocoa powder

Nutrition

Calories: 658kcalCarbohydrates: 71gProtein: 9gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 155mgSodium: 421mgPotassium: 133mgFiber: 1gSugar: 29gVitamin A: 1340IUVitamin C: 0.3mgCalcium: 116mgIron: 2mg

Keyword coffee cake, dessert, easy tiramisu, Italian dessert, layer cake, mascarpone frosting, tiramisu

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