Tiramisu has a way of making any occasion feel special. This layered cake version keeps the creamy, coffee-soaked charm of the original, but turns it into a showstopping centerpiece. It’s soft, fluffy, and full of bold espresso flavor, with a hint of cocoa and a gentle kick of coffee liqueur.
If you love classic tiramisu but want something easier to slice and serve, this cake is your answer. It looks impressive, but the steps are simple and satisfying.
What Makes This Recipe So Good
- All the tiramisu flavors you love—espresso, mascarpone, cocoa, and a touch of liqueur—layered into a soft vanilla cake.
- Creamy but light frosting made with mascarpone and whipped cream, so it’s rich without being heavy.
- Make-ahead friendly: the flavor improves as it chills, and it slices beautifully the next day.
- Balanced sweetness: not cloying, so the coffee notes shine.
- Customizable for alcohol-free versions, gluten-free swaps, or extra coffee intensity.
Ingredients
For the Cake Layers
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream, room temperature
- 2 tsp pure vanilla extract
For the Coffee Soak
- 1 cup (240ml) strong brewed espresso or very strong coffee, cooled
- 2–3 tbsp coffee liqueur (Kahlúa) or dark rum (optional)
- 1–2 tbsp granulated sugar (optional, to taste)
For the Mascarpone Cream Frosting
- 16 oz (450g) mascarpone cheese, cold
- 1 1/2 cups (360ml) heavy whipping cream, very cold
- 1/2 cup (60g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of fine salt
For Finishing
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings or curls (optional)
How to Make It
- Prep the pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
Lightly flour the sides.
- Whisk dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat butter and sugar on medium-high until pale and fluffy, about 2–3 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl. Mix in vanilla.
- Combine milk and sour cream. Stir them together in a measuring cup until smooth.
- Finish the batter. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture.
Start and end with dry. Mix on low just until combined. Do not overmix.
- Bake. Divide batter evenly between pans.
Smooth the tops and bake 24–28 minutes, or until a toothpick comes out clean and the centers spring back.
- Cool completely. Let cakes rest 10 minutes in the pans, then turn out onto a rack, peel parchment, and cool fully.
- Make the coffee soak. Stir espresso, liqueur (if using), and sugar (if using) until dissolved. Let it cool to room temperature.
- Make the mascarpone cream. In a cold bowl, whisk heavy cream to soft peaks. In a separate bowl, beat mascarpone, powdered sugar, vanilla, and salt on low just to combine.
Gently fold whipped cream into mascarpone in two additions until smooth and spreadable. Do not overmix or it may curdle.
- Level and slice (optional). If the cake tops are domed, level them with a serrated knife. For four layers, carefully slice each cake horizontally in half.
- Assemble. Place one layer on a serving plate.
Brush generously with coffee soak—don’t drench, but be thorough. Spread a layer of mascarpone cream (about 3/4 cup). Dust lightly with cocoa.
- Repeat layers. Add the next cake layer, soak, cream, and cocoa.
Continue until all layers are stacked. Finish the top with a thicker coat of cream and a generous cocoa dusting. Add chocolate shavings if you like.
- Chill to set. Refrigerate at least 4 hours, preferably overnight.
This helps the flavors meld and the cake slice cleanly.
- Serve. Before slicing, run a hot, dry knife through the cake for neat edges. Keep chilled until serving.
Storage Instructions
- Refrigerator: Cover and refrigerate for up to 3 days. The flavor deepens by day two.
- Freezer: Freeze slices on a tray until firm, then wrap well and store up to 1 month.
Thaw overnight in the fridge.
- Make-ahead: Bake cakes up to 2 days in advance and wrap tightly. Assemble the day before serving for best texture.
Health Benefits
- Portion-friendly indulgence: A slice satisfies cravings without going overboard on sugar if you cut modest pieces.
- Mascarpone and cream provide calcium and fat-soluble vitamins, which help with satiety and can prevent overeating.
- Cocoa contains antioxidants like flavanols, which may support heart health when enjoyed in moderation.
- Coffee brings polyphenols that may have anti-inflammatory benefits, again best enjoyed in reasonable amounts.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the cake tough. Mix just until you no longer see dry streaks.
- Soaking too aggressively: If you pour on the coffee, the cake can turn soggy.
Brush it on slowly and evenly.
- Curdled mascarpone cream: Overbeating or using warm ingredients can cause splitting. Keep everything cold and fold gently.
- Skipping the chill time: The cake needs hours in the fridge to set. Rushing this leads to messy slices.
- Hot cakes + cream: Never frost a warm cake.
The cream will melt and slide off.
Recipe Variations
- Alcohol-free: Skip the liqueur and add 1/2 tsp almond extract to the soak for depth.
- Chocolate tiramisu cake: Swap 1/3 cup flour for cocoa powder in the cake layers. Dust with extra cocoa and add chocolate curls.
- Gluten-free: Use a cup-for-cup gluten-free flour with xanthan gum. Let the batter rest 10 minutes before baking.
- Extra coffee kick: Add 1–2 tsp espresso powder to the cake batter and a pinch to the frosting.
- Berry twist: Add a thin layer of sliced strawberries or raspberries between cream layers for brightness.
- Sheet cake version: Bake in a 9×13-inch pan.
Poke holes, brush with coffee soak, and spread cream on top for a simpler presentation.
Explore more irresistible cake recipes you won’t want to miss:
FAQ
Can I use cream cheese instead of mascarpone?
Yes, but it will taste tangier and slightly heavier. For the closest texture, use half cream cheese and half mascarpone, and beat very gently to avoid a dense frosting.
What if I don’t have espresso?
Brew very strong coffee or use instant espresso powder dissolved in hot water. Aim for a bold, concentrated flavor so it stands out against the cake and cream.
Is the alcohol necessary?
No.
The cake is wonderful without it. For complexity, try a splash of vanilla or almond extract in the coffee soak instead.
How do I prevent the frosting from becoming runny?
Keep ingredients cold, whisk the cream to soft peaks before folding, and avoid overmixing. If it loosens, chill the bowl for 10 minutes and whisk briefly to bring it back.
Can I bake the layers in advance?
Absolutely.
Wrap cooled layers tightly in plastic, then foil, and refrigerate up to 2 days or freeze up to 1 month. Thaw in the fridge before assembling.
How do I get clean slices?
Chill the cake well, then use a long, sharp knife warmed in hot water and dried. Wipe the blade between cuts.
What size pans can I use?
Two 8-inch pans give taller layers.
Two 9-inch pans work too; reduce bake time slightly and watch for doneness earlier.
In Conclusion
This Homemade Tiramisu Layer Cake is a cozy, elegant dessert that brings café flavors to your table. The tender cake, espresso soak, and silky mascarpone cream create a balance that feels special without being fussy. Make it the day before, chill it well, and let the flavors do the work.
Whether it’s for a birthday, a dinner party, or a quiet weekend treat, this cake will earn a spot in your favorites.
Homemade Tiramisu Layer Cake Recipe – A Cozy Twist on a Classic Dessert
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) sour cream, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) strong brewed espresso or very strong coffee, cooled
- 2–3 tbsp coffee liqueur (Kahlúa) or dark rum (optional)
- 1–2 tbsp granulated sugar (optional, to taste)
- 16 oz (450g) mascarpone cheese, cold
- 1 1/2 cups (360ml) heavy whipping cream, very cold
- 1/2 cup (60g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of fine salt
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings or curls (optional)
Instructions
- Prep the pans and oven. Heat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.Lightly flour the sides.
- Whisk dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat butter and sugar on medium-high until pale and fluffy, about 2–3 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, scraping the bowl. Mix in vanilla.
- Combine milk and sour cream. Stir them together in a measuring cup until smooth.
- Finish the batter. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture.Start and end with dry. Mix on low just until combined. Do not overmix.
- Bake. Divide batter evenly between pans.Smooth the tops and bake 24–28 minutes, or until a toothpick comes out clean and the centers spring back.
- Cool completely. Let cakes rest 10 minutes in the pans, then turn out onto a rack, peel parchment, and cool fully.
- Make the coffee soak. Stir espresso, liqueur (if using), and sugar (if using) until dissolved. Let it cool to room temperature.
- Make the mascarpone cream. In a cold bowl, whisk heavy cream to soft peaks. In a separate bowl, beat mascarpone, powdered sugar, vanilla, and salt on low just to combine.Gently fold whipped cream into mascarpone in two additions until smooth and spreadable. Do not overmix or it may curdle.
- Level and slice (optional). If the cake tops are domed, level them with a serrated knife. For four layers, carefully slice each cake horizontally in half.
- Assemble. Place one layer on a serving plate.Brush generously with coffee soak—don’t drench, but be thorough. Spread a layer of mascarpone cream (about 3/4 cup). Dust lightly with cocoa.
- Repeat layers. Add the next cake layer, soak, cream, and cocoa.Continue until all layers are stacked. Finish the top with a thicker coat of cream and a generous cocoa dusting. Add chocolate shavings if you like.
- Chill to set. Refrigerate at least 4 hours, preferably overnight.This helps the flavors meld and the cake slice cleanly.
- Serve. Before slicing, run a hot, dry knife through the cake for neat edges. Keep chilled until serving.