Tiramisu Cake (Elegant Layers of Espresso-Soaked Sponge & Mascarpone Cream)
Tiramisu lovers, meet your new obsession: Tiramisu Cake. It’s everything you adore about the classic Italian dessert—mascarpone cream, rich espresso soak, a dusting of cocoa—elevated into a layered cake that’s worthy of birthdays, anniversaries, and dinner parties.
This showstopping dessert combines delicate sponge cake layers soaked in espresso and amaretto, sandwiched with creamy mascarpone filling, and topped with that signature cocoa dusting. It’s indulgent, elegant, and surprisingly achievable at home.
Why I Love This Recipe
Tiramisu is one of those timeless desserts that feels luxurious without being fussy. This layered version takes it up a notch with tender sponge cake instead of ladyfingers, giving it a bakery-style feel while keeping the beloved flavors intact. The mascarpone cream is rich and fluffy, the espresso soak adds depth, and the optional amaretto gives it an adult edge I love.
The best part? It’s even better the next day—so it’s a make-ahead marvel for entertaining.
Ingredients
For the Sponge Cake:
- 6 large eggs
- 1⅛ cups (225 g) granulated sugar
- 1½ cups (171 g) cake flour
- ¼ cup (45 g) vegetable oil
- 3 tablespoons (36 g) milk
- 1 teaspoon vanilla extract
For the Mascarpone Cream:
- 16 oz (455 g) mascarpone cheese
- 4 egg yolks
- ¼ cup (50 g) granulated sugar
- 2 cups (476 g) heavy cream
- ¼ cup amaretto (optional)
For the Coffee Soak:
- 6 shots (180 ml) espresso
- ⅓ cup amaretto (optional)
For Decoration:
- 2 tablespoons cocoa powder
Substitutions & Notes
- Mascarpone: Don’t substitute with cream cheese—authentic mascarpone gives the best flavor and texture.
- Amaretto: Optional, but it adds a beautiful almond-like depth. You can use coffee liqueur, rum, or skip entirely.
- Espresso: Strong brewed coffee works if you don’t have espresso shots handy.
- Flour: Cake flour gives the sponge a lighter texture; all-purpose will make it denser but still delicious.
How to Make Tiramisu Cake
Step 1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Beat eggs and sugar until pale, thick, and tripled in volume (about 8 minutes).
- Sift in the cake flour gradually, folding gently after each addition.
- In a separate bowl, mix oil, milk, and vanilla. Gently fold into the batter.
- Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Mascarpone Cream
- Whisk egg yolks and sugar in a heatproof bowl. Place over a double boiler and whisk until thick and reaches 160°F (71°C).
- Remove from heat and cool.
- In a separate bowl, beat mascarpone until smooth.
- Whip heavy cream to stiff peaks.
- Fold the cooled egg yolk mixture into the mascarpone, then fold in whipped cream until smooth.
Step 3: Prepare the Coffee Soak
- Combine espresso and amaretto (if using). Let cool to room temperature.
Step 4: Assemble the Cake
- Slice each cake horizontally to create four thin layers.
- Place one layer on a plate, brush generously with coffee soak.
- Spread a layer of mascarpone cream.
- Repeat with remaining layers, finishing with a cream layer on top.
Step 5: Decorate & Chill
- Dust top with cocoa powder using a fine sieve.
- Refrigerate for at least 4 hours, preferably overnight.
Tips for Success
- Don’t rush the eggs: Beating the eggs and sugar thoroughly is key to that light, fluffy sponge.
- Cool your espresso soak: Hot liquid will make the cake layers soggy.
- Use a serrated knife: For cleaner cake layer slicing.
- Let it rest: Chilling allows the flavors to meld and the cake to set beautifully.
Serving Suggestions & Pairings
This cake is rich yet balanced, so pair it with:
- A shot of espresso or strong black coffee
- A glass of amaretto liqueur for an elegant dessert course
- Or, keep it kid-friendly with a side of Brownie Batter Dip or No-Bake Oreo Cream Pie for variety at the dessert table
Storage & Leftovers
- Refrigerator: Store covered in the fridge for up to 4 days.
- Make Ahead: Tastes even better the next day, making it ideal for prepping ahead.
- Freezing: Not recommended due to the mascarpone and whipped cream mixture.
More Desserts You’ll Love
- This Brownie Batter Dip
- No-Bake Oreo Cream Pie
- Copycat Neiman Marcus Chocolate Chip Cookies
- Chocolate Chip Cookie Dough Brownie Bombs
- Pumpkin Delight Dessert
Final Thoughts
This Tiramisu Cake brings Italian café luxury to your home kitchen. It’s moist, creamy, and kissed with just the right amount of coffee and cocoa. Perfect for making a statement at any gathering or enjoying with a quiet cup of espresso.
👇 Tried it? Let us know how it turned out in the comments. And be sure to follow @chefmaniac for more showstopping bakes and crowd-pleasing treats!
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