Tiramisu Cake Recipe

If you’re a fan of classic Italian desserts and dreamy layer cakes, you’re about to fall in love with this Tiramisu Cake. It takes everything you love about tiramisu—airy sponge, rich mascarpone cream, a jolt of espresso, and the subtle warmth of amaretto—and transforms it into a showstopping cake that’s perfect for celebrations or an indulgent treat. Every decadent bite is velvety, light, and infused with coffee and cocoa, making it irresistible to anyone who tries it.

Ingredients You’ll Need

This Tiramisu Cake is all about simple ingredients coming together to create layers of flavor and texture. Each one has a purpose, so even though the list seems a bit long, you’ll love how each piece adds to the final magic!

• Large Eggs: Essential for creating a fluffy, airy genoise sponge that soaks up all the coffee goodness.
• Granulated Sugar: Sweetens the sponge, balances the creamy mascarpone, and helps achieve the right texture in both cake and cream.
• Cake Flour: This lighter flour gives the Tiramisu Cake a tender crumb and delicate structure.
• Vegetable Oil: Adds moisture to the sponge, keeping it soft even after chilling.
• Whole Milk: Gives the cake a slight richness and helps emulsify the batter.
• Vanilla Extract: Adds warmth and rounds out the flavors in the cake base.
• Mascarpone: The star of the filling—creamy, smooth, and lush.
• Amaretto: Infuses both the cream and the coffee soak with a subtle almond flavor that makes this cake unforgettable.
• Large Egg Yolks: Used in the mascarpone cream for a rich, silky texture and classic tiramisu flavor.
• Heavy Cream: Gets whipped and folded in for a luxuriously light, fluffy mascarpone filling.
• Espresso: The heart of tiramisu—strong, freshly brewed espresso ensures that signature coffee kick.
• Cocoa Powder: A classic finish—just the right bitter-sweet touch to offset the sweet and creamy cake.

How to Make Tiramisu Cake

Step 1: Prepare the Sponge Cake

Start by preheating your oven to 350°F (180°C) and greasing two 8-inch cake pans. The genoise sponge is all about gentle handling—whisk eggs and sugar over a double boiler just until the sugar dissolves, then whip the mixture at high speed to build up air and volume. Carefully fold in sifted flour, then blend in a little of the mixture with oil, milk, and vanilla before gently combining everything. Pour the batter into your pans, even it out, and bake until golden and springy. Let the cakes cool completely upside down on a wire rack so they stay airy and don’t collapse.

Step 2: Make the Mascarpone Cream

This luscious mascarpone cream is what makes Tiramisu Cake so exceptional. Whisk egg yolks and sugar over a double boiler until thick and pale—the mixture should hit about 165°F if you use a thermometer. In a mixer, whip the mascarpone and Amaretto until smooth (don’t over-mix). Blend in your yolk mixture, then whip your heavy cream to medium peaks and gently fold it in for a mousse-like finish. Make this right before assembling; it’s best when fresh and fluffy!

Step 3: Mix the Coffee Soak

While your cake layers are cooling, stir together strong espresso with Amaretto. This is where so much tiramisu flavor comes from! This fragrant syrup transforms the cake into a moist, coffee-soaked masterpiece without becoming soggy.

Step 4: Assemble the Tiramisu Cake

Once the cakes are cool, carefully slice each layer in half horizontally, making four thin layers. Place the first layer on your serving plate and use a pastry brush to saturate it with the espresso-amaretto soak. Spread on a generous layer of mascarpone cream. Repeat for each layer, finishing with cream on top and a light crumb coat on the sides. Chill the cake at least four hours, or overnight, so the flavors meld and the cake sets up beautifully.

Step 5: Decorate and Finish

Right before serving, dust the top with a shower of cocoa powder, then pipe rosettes of the leftover mascarpone cream around the edge. These finishing touches are as delightful to look at as they are to eat, capping off your Tiramisu Cake with a professional flourish.

How to Serve Tiramisu Cake

Garnishes

The crowning glory of a Tiramisu Cake is that fine dusting of bittersweet cocoa powder, but don’t stop there! Add a few chocolate curls, a sprinkle of espresso beans, or silvered almonds for an extra-special touch. Fresh berries can also add a colorful accent if you love a little tartness with all that creaminess.

Side Dishes

This cake is rich and flavorful, so something light and bright makes a perfect pairing. Consider serving with a bowl of juicy fresh strawberries, a small scoop of vanilla gelato, or even a splash of sweet dessert wine or a demitasse of espresso on the side.

Creative Ways to Present

Why not slice your Tiramisu Cake into thin fingers and serve on a platter for a party? Or layer the sponge, cream, and coffee soak in individual glasses for charming mini-trifles. You can also cut the cake into squares and nestle into cupcake liners for an easy-to-share treat at any gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Tiramisu Cake stores wonderfully! Keep slices in an airtight container in the fridge. The flavors actually deepen overnight, so it’s a great dessert to enjoy the next day. It will stay fresh for 2 to 3 days without losing any of its magical texture.

Freezing

If you want to freeze some or all of your Tiramisu Cake, wrap individual slices or the entire cake tightly in plastic wrap, then foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving for best results.

Reheating

No need to reheat this beauty! Tiramisu Cake is best served cold, straight from the fridge. If frozen, simply let it come to temperature in the fridge before enjoying—this preserves the creamy texture and flavor.

FAQs

Can I make Tiramisu Cake without alcohol?

Absolutely! Simply substitute extra brewed espresso in place of the Amaretto in both the soak and the cream. The cake will still taste rich and authentic, with all the classic tiramisu charm minus the alcohol.

What can I use instead of mascarpone?

If you can’t find mascarpone, a full-fat cream cheese works as a substitute. Soften it well and whip with a bit of heavy cream to mimic the texture of mascarpone. The result won’t be quite as luxurious, but will still be delicious.

How do I prevent my genoise cake from deflating?

Handle the batter super gently, especially when folding in the flour and liquids. Make sure to let the cakes cool upside down to allow the structure to set, and avoid opening the oven door during baking to prevent collapse.

Can I use store-bought sponge cake?

You can! Store-bought sponge makes for a great time-saver. Just make sure it’s plain and unsweetened if possible, as you want it to soak up all the coffee and amaretto flavors without getting overly sweet.

How far in advance can I assemble the cake?

You can assemble your Tiramisu Cake up to 24 hours in advance. In fact, letting it chill overnight helps the flavors to meld beautifully, resulting in a sliceable, irresistible dessert.

Final Thoughts

This Tiramisu Cake is a true celebration of Italian flavors in layer cake form—it’s impressive, satisfying, and totally worth the little extra effort. There’s just something magical about pulling out a cake like this and hearing the “wows” from your friends and family. Give it a try next time you want to treat yourself or your loved ones to something unforgettable!

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