This tiramisu cake features espresso-soaked sponge layers, coffee-infused mascarpone frosting, and a dusting of cocoa powder—an indulgent, elegant layer cake perfect for celebrations or a special dessert.
If you enjoy layered cakes, try my pecan caramel cake or layered carrot cake. For simpler bakes, consider a nectarine coffee cake or a strawberry-rhubarb cake.
⭐️ Why this recipe works
- Easy to follow: Clear step-by-step instructions make this recipe accessible to bakers of all levels.
- Authentic flavor with a twist: The classic tiramisu coffee notes are combined with sponge cake texture for a unique layered dessert.
- Versatile: Substitutions and variations let you adapt the recipe for dietary needs or taste preferences.
- Perfect for any occasion: Elegant enough for special events yet simple enough for a weekend treat.
🧾 Ingredients overview
- Cake flour: Gives the sponge a light, tender crumb due to its lower protein content.
- Baking powder: Ensures the layers rise and remain fluffy.
- Butter: Adds richness and moisture; use at room temperature for proper creaming with sugar.
- Sugar: Sweetens and helps incorporate air when creamed with butter.
- Vanilla extract: Enhances and rounds the coffee and mascarpone flavors.
- Eggs: Provide structure and help emulsify the batter for a finer crumb.
- Whole milk: Adds moisture and contributes to a smooth batter.
- Instant espresso powder & boiling water: Make a concentrated espresso that infuses the sponge with bold coffee flavor.
- Mascarpone cheese: The foundation of the frosting—creamy and mildly tangy.
- Powdered sugar: Sweetens the frosting and helps achieve a smooth consistency.
- Heavy whipping cream: Lightens the frosting and gives it spreadable volume.
- Liquor or extra coffee: Brushed on the layers for added moisture and classic tiramisu depth; omit alcohol for a family-friendly version.
- Cocoa powder: A final dusting that adds visual contrast and a touch of chocolate bitterness.
For exact measurements and the full ingredient list, see the recipe card below.
👩🏻🍳 Here’s how to make it
Tiramisu cake step-by-step
- Preparation:
- Preheat and prep: Preheat the oven and line two cake pans with parchment for easy release.
- Espresso ready: Dissolve instant espresso in boiling water and let it cool to develop flavor.
- Mixing the cake:
- Dry mix: Sift cake flour, baking powder, and salt to aerate and remove lumps.
- Creaming method: Cream butter until soft, then add sugar and beat until pale and fluffy to trap air for a light crumb.
- Eggs and vanilla: Add eggs one at a time with the vanilla to keep the batter emulsified.
- Alternate additions: Add dry ingredients and milk in alternating stages, beginning and ending with the dry ingredients to avoid overmixing.
- Fold in espresso: Gently incorporate the cooled espresso for a balanced coffee flavor throughout the batter.
- Baking the layers:
- Fill and smooth: Divide batter evenly between pans and smooth the tops for uniform layers.
- Bake to golden perfection: Bake until the edges are lightly golden and a tester comes out with a few moist crumbs—avoid overbaking to retain moisture.
- Cooling: Cool briefly in the pans, then transfer to a wire rack to cool completely before assembling.
Assembling the cake:
- Mascarpone frosting: Whip cold mascarpone until smooth, add sifted powdered sugar, mix in chilled espresso or strong coffee, then fold in cold heavy cream for a light, spreadable frosting.
- Layer and brush: If slicing layers thinner, brush each with coffee or liquor so they stay moist and flavorful.
- Stack and frost: Spread an even layer of frosting between each cake layer, stack, then coat the exterior for a seamless finish.
- Cocoa and chocolate finish: Finish with a generous dusting of cocoa powder and optional chocolate shavings for a classic tiramisu look.
📖 Substitutions and variations
- Mascarpone alternative: Blend cream cheese with a splash of heavy cream or sour cream (1:1) to mimic mascarpone’s texture and tang when mascarpone is unavailable.
- Non-alcoholic version: Use strong brewed espresso or coffee instead of liquor to soak the layers while keeping the flavor profile intense and family-friendly.
- Gluten-free adaptation: Substitute a gluten-free flour blend (with xanthan gum) cup-for-cup for cake flour to maintain structure and texture.
💡 Chef’s Guide: Expert Tips
From professional kitchen experience, these tips help ensure success.
- Chill tools and ingredients for frosting: Cold mascarpone and chilled bowls produce a lighter, more stable frosting.
- Room-temperature sponge ingredients: Butter, eggs, and milk at room temperature emulsify better for a smooth, airy batter.
- Even layers: Level any domes with a serrated knife for a tidy stacked appearance.
- Don’t skimp on brushing: Generous brushing with coffee or liquor keeps the sponge moist and flavorful.
- Sift dry ingredients: Sifting aerates the flour and prevents lumps—important for cake flour and powdered sugar.
- Smooth frosting: Ensure mascarpone and cream are cold and sift powdered sugar to avoid lumps for a silky finish.
🍯 Storing and reheating leftovers
- Fridge:
- Cake: Store in an airtight container for up to 3 days; otherwise cover loosely with plastic wrap.
- Layers: Wrap unfrosted sponge layers in plastic wrap and refrigerate up to 2 days.
- Frosting: Keep in an airtight container up to 5 days; stir before using.
- Freezer:
- Cake: Chill the frosting briefly to set, then wrap tightly and freeze up to 1 month.
- Layers: Individually wrap in plastic and foil; freeze up to 3 months and thaw in the fridge.
- Frosting: Freeze in an airtight container up to 2 months; thaw in the fridge and bring to room temperature before beating smooth.
❓Recipe FAQ’s
Can I make this cake ahead of time?
Yes. You can bake the layers and prepare the frosting ahead. The assembled cake often benefits from resting overnight and can be made a day in advance.
How do I ensure my sponge cake is moist and not dry?
Avoid overbaking and brush each layer generously with espresso or coffee syrup to add moisture and enhance flavor.
Can the cake be made without alcohol?
Yes. Replace liquor with strong brewed coffee or espresso to keep the signature tiramisu taste without alcohol.
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The BEST Tiramisu Cake with Mascarpone Frosting
This tiramisu cake is made of espresso-soaked sponge layers, coffee-spiked mascarpone frosting, and a dusting of cocoa powder—an indulgent layer cake.
5 from 5 votes
Prep Time: 40
Cook Time: 20
Cooling Time: 1
Total Time: 1
Servings: 12 servings
Author: Deborah Rainford
Ingredients
For the Cake Layers:
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- A pinch of salt
- ½ cup unsalted butter, softened and cubed
- ½ cup sugar (100 g)
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 3 Tbsp instant espresso powder
- 3 Tbsp boiling water
For the Mascarpone Frosting:
- 4 ½ cups full-fat mascarpone cheese, cold
- 2 ½ cups powdered sugar, sifted
- ½ cup espresso or strong coffee, chilled
- 1 ½ cups heavy whipping cream, cold
Instructions
Making the sponge layers
- Preheat and prepare: Preheat oven to 350°F (177°C). Grease and line two 6-inch round pans with parchment.
- Sift dry ingredients: Combine cake flour, baking powder, and salt; set aside.
- Dissolve espresso powder: Mix the espresso powder with boiling water and cool.
- Cream butter and sugar: Beat butter until soft, add sugar, and beat until pale and fluffy, scraping the bowl as needed.
- Add vanilla and eggs: Beat in vanilla, then add eggs one at a time until incorporated.
- Alternate dry and wet: Add the flour mixture in four parts, alternating with the milk, starting and ending with flour. Fold in the cooled espresso.
- Bake: Divide batter between pans, smooth tops, and bake about 20 minutes until a tester shows a few moist crumbs and edges are lightly golden.
- Cool: Cool in pans for 5 minutes, then transfer to wire racks to cool completely (about 1 hour).
To make the frosting
- Prepare the frosting: Whisk mascarpone until creamy, add powdered sugar and blend until smooth. Gradually add chilled espresso, then stir in cold heavy cream until combined and fluffy.
Assembling the cake
- Assemble the cake: Slice each cake horizontally to create four layers. Brush each layer with liquor or coffee, spread a thin layer of frosting between layers, stack, and frost the outside. Finish with chocolate shavings and a dusting of cocoa powder.
Notes
- Room temperature ingredients: Ensure eggs, butter, and milk are at room temperature for the best texture.
- Espresso powder: Instant coffee can substitute for espresso powder if needed.
- Assembling: If layers are too soft, chill them for 30 minutes before stacking to make handling easier.
- Serving: The cake is best the day it’s made but can be refrigerated up to 2 days; bring to room temperature about 20 minutes before serving.
Nutrition
Calories: 305kcal
| Carbohydrates: 35g
| Protein: 5g
| Carbohydrates: 35g
| Protein: 5g
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Tag @salted_mint if you share your bake on Instagram. Please leave a comment or a rating below if you make this recipe.
Meet the Chef!
Hi, I’m Debs—Cordon Bleu-trained chef and recipe developer. I share reliable, time-saving recipes with clear instructions and professional tips learned over a decade in restaurant kitchens.
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