This Stunning Tiramisu Cake is a showstopper that combines the classic flavors of tiramisu with the elegance of a layered cake. In just over an hour, you’ll create a dessert that’s rich, creamy, and perfectly balanced with the bold notes of coffee and cocoa. Each bite offers a delightful contrast of textures—soft sponge cake, velvety mascarpone, and a hint of crunch from the cocoa dusting.
With a prep time of 40 minutes and a bake time of 28 minutes, this recipe is surprisingly simple yet impressive. The harmonious blend of sweet, creamy, and slightly bitter flavors makes it a crowd-pleaser for any occasion. Whether you’re hosting a dinner party or treating yourself, this tiramisu layered cake is sure to leave everyone craving more.
Ingredients for Stunning Tiramisu Cake
- For the Sponge Cake:
- 1 cup (5 oz/142 g) Farmer Direct Foods all-purpose flour
- ½ cup (2½ oz/71 g) Farmer Direct Foods Heirloom Wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 large eggs, separated and at room temperature
- 1 cup (8 oz/225 g) plus ¼ cup (2 oz/57 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (4 fl oz/120 ml) whole milk, at room temperature
- 4 tablespoons (2 oz/57 g) butter, melted
- For the Coffee Syrup:
- 1 cup (8 fl oz/240 ml) very strong coffee
- 2 tablespoons brandy (optional, can substitute with coffee liqueur or omit)
- For the Mascarpone Buttercream:
- 3 cups (1 ½ lbs/675 g) butter, softened
- 6 cups (1 ½ lbs/690 g) powdered sugar, sifted
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups (16 oz/450 g) mascarpone cheese, at room temperature
- For Decoration:
- 2 tablespoons cocoa powder, for dusting
Step-by-Step Instructions
- Bake the Sponge Cake:
- Preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) round cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the flours, baking powder, and salt. Set aside.
- In a stand mixer with a whisk attachment, beat egg yolks, 1 cup (8 oz/225 g) sugar, and vanilla on high speed for 5 minutes, until pale and thick.
- Fold the egg mixture into the dry ingredients briefly, then add the milk and melted butter. Set aside.
- Clean the mixer bowl and whisk. Whip egg whites on medium-high speed to soft peaks (about 3 minutes). Gradually add ¼ cup (2 oz/57 g) sugar and beat to stiff, glossy peaks (about 3 more minutes).
- Gently fold the egg whites into the yolk mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-28 minutes, until a cake tester comes out clean.
- Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Make the Coffee Syrup:
- Combine the coffee and brandy in a bowl. Set aside until assembly.
- Make the Mascarpone Buttercream:
- In a stand mixer with a whisk attachment, whip butter and mascarpone on high until combined (do not overmix).
- Turn to low speed and gradually add powdered sugar, scraping the bowl as needed.
- Once sugar is incorporated, whip on high for a few minutes until fluffy.
- Lower speed and whisk in cream, vanilla, and salt.
- Assemble and Decorate the Cake:
- Trim the domes off the cake layers (if any) and split each layer in half to create 4 layers.
- Place the first layer on a serving plate. Brush with ⅓ of the coffee syrup, allowing it to soak in.
- Spread about ¾ cup of frosting evenly over the layer, reaching the edges.
- Repeat with the remaining layers, brushing with coffee syrup and spreading frosting.
- Cover the top and sides of the cake with a smooth layer of frosting.
- Transfer remaining frosting to a piping bag fitted with a large star tip. Pipe rosettes over the top, starting from the edge and working inward.
- Refrigerate for up to 1 day. Cover loosely with plastic wrap after the frosting is cold and hard.
- Serve the Cake:
- Just before serving, dust the rosettes with cocoa powder.
- Serve at room temperature. Store leftovers in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions for Tiramisu Cake
Serve your stunning Tiramisu Cake with a side of freshly brewed espresso or a glass of sweet dessert wine like Moscato for a classic Italian touch. For a refreshing contrast, pair it with a scoop of vanilla bean gelato or a handful of fresh berries. Pro tip: Dust the plate with cocoa powder or drizzle with chocolate sauce for an extra elegant presentation.
Keep It Fresh: Storage and Reheating Tips
Store your Tiramisu Cake in the refrigerator, loosely covered with plastic wrap once the frosting has set (after a few hours). It will stay fresh for up to 3 days. For the best texture, let the cake sit at room temperature for 15-20 minutes before serving. Avoid freezing, as the mascarpone frosting may separate and lose its creamy consistency.
Mix It Up: Recipe Variations to Try
For a twist, swap the brandy in the coffee syrup for amaretto or Kahlúa for a nutty or coffee liqueur flavor. You can also add a layer of chocolate ganache between the cake layers for a richer dessert. Feeling adventurous? Use ladyfingers instead of sponge cake for a more traditional tiramisu texture.
Time-Saving Hacks for Busy Bakers
To save time, bake the sponge cake layers a day ahead and store them wrapped in plastic wrap at room temperature. You can also prepare the coffee syrup and mascarpone buttercream in advance and refrigerate them separately. Just bring them to room temperature before assembling the cake for easier spreading and soaking.
Essential Equipment for a Flawless Cake
Make sure you have an 8-inch round cake pan, a stand mixer with a whisk attachment, and a large piping bag with a star tip for the rosettes. A cake turntable can also make frosting the cake smoother and more even. Don’t forget a cake tester or toothpick to check for doneness!
Stunning Tiramisu Cake Recipe (Tiramisu Layered Cake)
Ingredients
For the Sponge Cake
- 1 cup Farmer Direct Foods all-purpose flour 5 oz/142 g
- ½ cup Farmer Direct Foods Heirloom Wheat flour 2½ oz/71 g
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs separated and at room temperature
- 1 cup granulated sugar 8 oz/225 g
- ¼ cup granulated sugar 2 oz/57 g
- 1 teaspoon vanilla extract
- ½ cup whole milk 4 fl oz/120 ml, at room temperature
- 4 tablespoons butter 2oz/57g, melted
For the Coffee Syrup
- 1 cup very strong coffee 8 fl oz/240 ml
- 2 tablespoons brandy
For the Mascarpone Buttercream
- 3 cups butter 1 ½ lbs//675 g, softened
- 6 cups powdered sugar 1 ½ lbs/690 g, sifted
- ½ cup heavy whipping cream 4 fl oz/120 ml
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups mascarpone cheese 16 oz/450 g, at room temperature
- 2 tablespoon cocoa powder for dusting
Instructions
- Bake the Sponge Cake
- Preheat the oven to 350°F (180°C) and butter and line with parchment two 8-inch (20cm) round cake pans. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer bowl with a whisk attachment, add the egg yolks, 1 cup (8 oz/225 g) of sugar and vanilla and beat on high speed for about 5 minutes, until pale and thick.
- Add this egg mixture to the dry ingredients and fold in briefly followed by the milk and melted butter. Set aside.
- Wash the bowl and whisk.
- Again in the stand mixer, whip the egg whites on medium-high speed to soft peaks, about 3 minutes. While the mixer is still running, gradually add in ¼ cup (2 oz/57 g) of granulated sugar and continue beating to stiff, glossy peaks, about 3 more minutes.
- Using a large metal spoon, gently fold the egg whites into the yolk mixture until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-28 minutes, until a cake tester inserted in the middle comes out clean.
- Let the cakes cool in the pans for 10 minutes and then invert them onto a wire rack to cool completely.
- Make the Coffee Syrup
- Combine the coffee and brandy in a bowl set aside until assembly.
- Make the Mascarpone Buttercream
- In the bowl of a stand mixer fitted with a whisk attachment, whip the butter and mascarpone on high until combined. Take care not to over mix or the mascarpone will separate.
- Turn the mixer to low and gradually add the powdered sugar, stopping every now and then to scrape the sides of the bowl. Once all of the sugar is incorporated, turn the speed up to high again and whip the butter and sugar together for a few minutes, until fluffy.
- Lower the speed to low again and whisk in the cream, vanilla extract, and salt.
- Decorate the Cake
- Once the cake layers are cool, first cut the domes off of both layers if any, then split the layers in half to create 4 layers.
- Carefully place the first cake layer on a serving plate and brush with a ⅓ of the coffee mixture all over the surface allowing it to soak in. Next spread about ¾ cup of frosting evenly over the layer, all the way to the edges. Continue to add a layer, brush with coffee and spread frosting.
- Cover the top and sides of the cake with a smooth layer of frosting, then place the remaining frosting in a large piping bag fitted with a large star tip.
- Pipe rosettes all over the top of the cake, starting with the outside edge and working your way into the center. If not serving right away, refrigerate for up to one day. Cover loosely with plastic wrap only after the frosting is cold and hard, after a few hours.
- Serve the Cake
- Just before serving, dust the rosettes with cocoa powder. Serve the cake at room temperature. Keep remaining in the fridge for up to 3 days.
