Tiramisu Cake

Tiramisu dessert in a beautiful layered Tiramisu cake. Indulge in delicious espresso infused cake layers, fluffy mascarpone cheese filling, and a decadent coffee flavored icing.

 

If you’ve ever enjoyed a slice of tiramisu, it’s likely that you fell in love with the dreamy Italian dessert and its layers of cake or ladyfingers soaked in espresso coffee. I first made and blogged about this cake in May of 2009 when I was participating in a fun online baking group.

Tiramisu: Italian, from the phrase tirami su “pick me up”, “cheer me up” or “lift me up”

Tiramisu Cake

I love tiramisu, and this tiramisu cake recipe is a wonderful way to get all the flavors of the traditional dessert in a beautiful cake made from scratch. This is one of the best cakes I’ve ever made. If you love to bake, you’ll be surprised at how easy it actually is.

RELATED: you might also like this recipe – Pistachio Cake

What is Tiramisu Cake?

Tiramisu cake is a layer cake that includes almost all of the components of traditional tiramisu. Instead of ladyfingers soaked in espresso or liqueur, cake layers are brushed with a homemade espresso syrup.

A layer of mascarpone cheese and chopped chocolate is sandwiched between the two cake layers then the entire cake is frosted with a homemade mascarpone-espresso icing. The cake is then dusted with cocoa for the finishing touch. Tiramisu cake is a beautiful dessert fitting for a special occasion.

Tiramisu Cake Ingredients

Don’t be intimidated by the long list of ingredients. If you enjoy baking, this is the cake for you. When you are all finished you will stand back and smile at the beauty you have created!

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Sugar
• Eggs
• Vanilla extract
• Buttermilk
• Instant espresso powder
• Water
• Amaretto (or Kahlua or brandy)
• Mascarpone cheese
• Confectioners’ sugar
• Heavy cream
• Chocolate
• Cocoa powder

Kitchen tools you may find helpful

• Stand mixer
• 9-inch round cake pans
• Sifter
• Mixing bowls
• Rubber spatula
• Wire cooling rack
• Parchment paper circles
• Saucepan
• Whisk
• Cake plate or cake stand
• Measuring cups and measuring spoons
• Icing spatula

Recipe via Dorie Greenspan’s Baking: From my Home to Yours

How to Make Tiramisu Cake

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake:

1. Sift together the cake flour, baking powder, baking soda and salt.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
3. Add the sugar and beat for another 3 minutes.

4. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition.
5. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients).
6. Scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.

7. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean.
8. Transfer the cakes to a rack and cool them for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To make the extract:

Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

To make the syrup:

Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

To make the filling and frosting:

1. Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks.
2. Switch to a rubber spatula and stir about one-quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:

1. If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.

2. Using a pastry brush or a small spoon, soak the layer with about one-third of the espresso syrup.
3. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling.

4. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.

For the frosting:

1. Whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.

2. With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
3. Just before serving, dust the top of the cake with cocoa, or top with shaved chocolate.

How to Decorate Tiramisu Cake

If you would like to add a little more beauty or pizzaz to your tiramisu cake, after dusting you can use whole espresso beans to dot around the top of the cake. Alternatively, use a piping back to add buttercream frosting dollops around the edge or in the center.

Questions people ask about tiramisu cake

Can I use regular coffee for this tiramisu cake?

Tiramisu desserts specifically mention espresso, not regular coffee. If you must use coffee, strongly-brewed coffee will work in a traditional cake. However, for this cake it would be better to use instant espresso powder.

Can I make this tiramisu cake ahead?

This cake can be made 1 to 2 days ahead and stored in the refrigerator.

Can I freeze this tiramisu cake?

After baking the cake, frost it but don’t dust it with cocoa. Once the cake has chilled in the refrigerator for at least 4 hours, you can put it in the freezer for up to 2 months.

Can I substitute cream cheese for mascarpone in tiramisu cake?

You will not get the same result with regular cream cheese, however, you can try beating together 8 ounces of cream cheese (full fat, not low fat) with 4 tablespoons of heavy whipping cream and 2 tablespoons of softened unsalted butter until just blended. This will give you the equivalent of approximately 10 ounces (1 1/4 cups) mascarpone.

Can I replace mascarpone with ricotta?

While the flavor of this substitute is not exactly the same as real mascarpone, it works very well in many recipes. Ricotta cheese can be a low-cost substitute for mascarpone.

What is the difference between mascarpone and cream cheese?

The biggest difference between mascarpone cheese and cream cheese is the milk fat content as well as where they originated. Mascarpone, also called “Italian cream cheese” has a higher fat content than “American” cream cheese, therefore mascarpone has a much richer, creamier taste.

What kind of alcohol is in tiramisu?

The most commonly used alcohol in traditional tiramisu is Marsala or Madeira wine. However, rum, amaretto, or coffee liquor are also commonly used in tiramisu desserts.

Can you get drunk from tiramisu?

You would have to eat about 30 whole tiramisu cakes to get drunk from the small amount of alcohol used in this recipe.

How Do I make tiramisu cake using graham crackers?

We have a delicious tiramisu icebox cake that uses graham crackers, soaked ladyfingers, and a cream cheese filling.

how many calories in tiramisu cake?

This 2-layer 9-inch round cake can be cut into 12 slices. Each slice has 525 calories.

Other tiramisu desserts

We love tiramisu so much that we just keep making tiramisu inspired desserts! Here are some of our favorites:

1. Tiramisu trifle
2. Tiramisu trifle in mason jars
3. Tiramisu icebox cake
4. Bailey’s tiramisu trifles
5. Tiramisu cheesecake
6. Individual Tiramisu 

This post was originally published here on May 5, 2009

Tiramisu Cake

If you’ve ever enjoyed a slice of tiramisu, it’s likely that you fell in love with the dreamy Italian dessert. This tiramisu cake will take you back to those amazing flavors!

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: Italian

Servings: 12

4 hours hrs

Calories: 525

Author: Amanda Davis

Ingredients

For the cake:

• ▢ 2 cups cake flour
• ▢ 2 tsp baking powder
• ▢ ⅛ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 10 tbsp unsalted butter room temperature
• ▢ 1 cup sugar
• ▢ 3 large eggs
• ▢ 1 large egg yolk
• ▢ 1 1⁄2 tsp pure vanilla extract
• ▢ 3⁄4 cup buttermilk

For the espresso extract:

• ▢ 2 tbsp instant espresso powder
• ▢ 2 tbsp boiling water

For the espresso syrup:

• ▢ ½ cup water
• ▢ ⅓ cup sugar
• ▢ 1 tbsp amaretto or Kahlua, or brandy

For the filling and frosting:

• ▢ 8 oz. container mascarpone cheese
• ▢ ½ cup confectioners sugar sifted
• ▢ 1 1⁄2 tsp pure vanilla extract
• ▢ 1 tbsp amaretto or Kahlua, or brandy
• ▢ 1 cup heavy cream cold
• ▢ 2 ½ oz bittersweet or semisweet chocolate finely chopped, or about 1⁄2 cup store bought mini chocolate chips

Decoration:

• ▢ Cocoa powder for dusting
• ▢ Chocolate covered espresso beans for decoration (optional)

Things You’ll Need

• ▢
  Stand mixer
• ▢
  9-inch round cake pans
• ▢
  Sifter
• ▢
  Mixing bowls
• ▢
  Rubber spatula
• ▢
  Wire cooling racks
• ▢
  Parchment paper circles
• ▢
  Saucepan
• ▢
  Whisk
• ▢
  Cake plate
• ▢
  Measuring cups and spoons
• ▢
  Offset icing spatula

Before You Begin

• For the best appearance, don’t add the dusting of cocoa until you are ready to serve.
• This cake can be made 1 to 2 days ahead and stored in the refrigerator.
• Tiramisu desserts specifically mention espresso, not regular coffee. If you must use coffee, strongly-brewed coffee will work in a traditional cake. However, for this cake it would be better to use instant espresso powder.
• To freeze, after baking the cake, frost it but don’t dust it with cocoa. Once the cake has chilled in the refrigerator for at least 4 hours, you can put it in the freezer for up to 2 months.
• Can I use cream cheese? You will not get the same result with regular cream cheese, however, you can try beating together 8 ounces of cream cheese (full fat, not low fat) with 4 tablespoons of heavy whipping cream and 2 tablespoons of softened unsalted butter until just blended. This will give you the equivalent of approximately 10 ounces (1 1/4 cups) mascarpone.
• Can I replace mascarpone with ricotta? While the flavor of this substitute is not exactly the same as real mascarpone, it works very well in many recipes. Ricotta cheese can be a low-cost substitute for mascarpone.

Instructions

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.

To make the cake:

• Sift together the cake flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in three additions and the buttermilk in two (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
  
• Divide the batter evenly between the two pans and smooth the tops with a rubber spatula. Bake for 28-30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool them for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To make the extract:

• Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
  

To make the syrup:

• Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
  

To make the filling and frosting:

• Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth. Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one-quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
  

To assemble the cake:

• If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one-third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
  

Make the frosting:

• Whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the , looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake them.
  
• With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top.
  
• Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
  

Decoration:

• Just before serving, dust the top of the cake with cocoa, or top with shaved chocolate.
  
• Optional: decorate the cake with chocolate covered espresso beans.

Nutrition

Serving: 1slice | Calories: 525cal | Carbohydrates: 51g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 140mg | Sodium: 171mg | Potassium: 284mg | Sugar: 33g | Vitamin A: 1040IU | Vitamin C: 0.1mg | Calcium: 178mg | Iron: 0.6mg

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