Cinematic overhead shot of tiramisu layer cake assembly featuring golden sponge layers, a bowl of mascarpone cream, steaming espresso, and cocoa powder, with warm amber lighting and a professional kitchen backdrop.

Tiramisu Layer Cake: The Show-Stopping Italian Dessert That’ll Make You Look Like a Pro

Tiramisu Layer Cake: The Show-Stopping Italian Dessert That’ll Make You Look Like a Pro

Tiramisu layer cake takes the beloved Italian dessert and transforms it into a stunning centerpiece.

This isn’t your nonna’s traditional tiramisu in a dish—it’s layers of espresso-soaked sponge cake, silky mascarpone cream, and a dusting of cocoa that’ll have everyone asking for the recipe.

A pristine kitchen countertop featuring neatly arranged baking ingredients: six room temperature eggs, a gleaming copper stand mixer, sifted flour in a white porcelain bowl, unsalted butter, vanilla extract, and various measuring tools, all illuminated by soft natural light.

Key Info

Prep time: 60 minutes

Cook time: 25-30 minutes

Chilling time: 4 hours (or overnight)

Total time: 5-6 hours

Servings: 10-12 slices

Difficulty level: Intermediate

Dietary tags: Vegetarian, contains alcohol (optional)

Equipment Needed

Essential:

Alternatives:

  • No stand mixer? Use a hand mixer (your arm will thank you later for keeping it short)
  • Skip the turntable and use an inverted bowl
  • One pan works too—just bake in batches
Ingredients

For the Sponge Cake:

  • 6 large eggs, room temperature (critical!)
  • 1¼ cups (250g) granulated sugar
  • 1½ cups (190g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup (60ml) whole milk, room temperature
  • 2 tsp vanilla extract
  • 3 tbsp (42g) unsalted butter, melted and cooled

For the Espresso Soak:

  • 1 cup (240ml) strong espresso or coffee, hot
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) coffee liqueur (Kahlúa) [optional but traditional]
  • 2 tbsp dark rum or brandy [optional]

For the Mascarpone Cream:

  • 16 oz (450g) mascarpone cheese, room temperature
  • 2 cups (480ml) heavy whipping cream, cold
  • ¾ cup (90g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

For Finishing:

  • ¼ cup unsweetened cocoa powder
  • Dark chocolate shavings [optional]

Common substitutions:

  • Mascarpone → cream cheese (tangier) or ricotta (drain it well)
  • Heavy cream → full-fat coconut cream (dairy-free option)
  • Coffee liqueur → extra espresso with 1 tsp sugar
Method

Step 1: Prep Your Pans

Preheat oven to 350°F (175°C). Line three 8-inch round pans with parchment circles. Grease the sides lightly.

Step 2: Make the Sponge

Crack eggs into your mixer bowl. Beat on medium speed for 1 minute. Gradually add sugar while mixing. Crank it to high and beat for 10-12 minutes until the mixture triples in volume and turns pale yellow. This is non-negotiable—it creates the airy texture you need.

Step 3: Fold in Dry Ingredients

Sift flour, baking powder, and salt together. Fold gently into egg mixture in three additions. Use a rubber spatula with sweeping motions from bottom to top. Stop the second you don’t see flour streaks.

Step 4: Add Liquids

Combine milk, vanilla, and melted butter. Pour around the edge of the bowl. Fold just until incorporated (maybe 5-8 strokes).

Step 5: Bake

Divide batter evenly among pans. Bake for 25-30 minutes until a toothpick comes out with moist crumbs. The tops should spring back when touched. Cool in pans for 10 minutes, then turn out onto racks.

A professional baker assembles a tiramisu layer cake on a turntable, featuring golden sponge layers brushed with espresso and mascarpone cream being spread with a spatula, surrounded by cocoa powder and soft shadows.

Step 6: Make the Espresso Soak

Combine hot espresso and sugar, stirring until dissolved. Stir in liqueur and rum if using. Let cool to room temperature.

Step 7: Whip the Mascarpone Cream

Beat cold heavy cream and powdered sugar to stiff peaks. In another bowl, whisk mascarpone with vanilla and salt for 30 seconds. Fold whipped cream into mascarpone in three additions. Be gentle—overmixing turns it grainy and sad.

Step 8: Level Your Cakes

Use a serrated knife to slice off any doming. You want flat surfaces for stacking.

Step 9: Assemble

Place first layer on your turntable. Brush with ¼ cup espresso mixture—it should be moist but not drowning. Spread 1 cup mascarpone cream evenly on top. Repeat with second layer. Add third layer on top.

Step 10: Frost

Cover the entire cake with remaining mascarpone cream. Use your offset spatula to smooth the sides and top. A warm spatula (dip in hot water, dry it off) makes this easier.

Step 11: Chill

Cover loosely with plastic wrap. Refrigerate for at least 4 hours or overnight. This isn’t optional—the flavors need time to marry.

Step 12: Finish and Serve

Remove from fridge 15 minutes before serving. Dust generously with cocoa powder using a fine-mesh sieve. Add chocolate shavings if you’re feeling fancy. Slice with a hot knife (run under hot water between cuts).

Crucial Tips

The egg beating is everything. Don’t rush this step—those 10-12 minutes create the structure. Under-beaten eggs = dense, flat cake.

Temperature matters desperately. Room temperature eggs whip to triple the volume of cold eggs. Cold cream whips better than warm cream. Room temperature mascarpone folds without lumping.

Don’t oversoak. The espresso soak should moisten, not waterlog. Brush it on—don’t dump it.

Fold, don’t stir. Stirring deflates all that air you worked to create. Use broad, sweeping motions.

Give it time. This cake tastes significantly better after sitting overnight. The flavors meld and the

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