Name: Tiramisu Layer Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 6 large eggs (room temperature); 200 g granulated sugar; 130 g cake flour; 1/2 teaspoon baking powder; 2 teaspoon espresso powder; 150 ml hot water; 30 ml coffee liqueur (e.g., Kahlua); 500 g mascarpone cheese (softened); 250 g whipping cream; 150 g powdered sugar; Cocoa powder (for dusting)

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Introduction

This Tiramisu Layer Cake combines the classic flavors of espresso and mascarpone in a beautifully layered dessert. Soft genoise sponge soaked in coffee liqueur and espresso is layered with creamy mascarpone frosting, making it a show-stopping treat for any occasion.

A tall three-layer sponge cake with light beige layers soaked and filled with white cream in between each layer. The outside is coated with a thin layer of white frosting that slightly shows the cake beneath it, giving a semi-naked effect. On top, there are evenly spaced swirls of white frosting dusted with cocoa powder, creating a textured dark brown topping. The cake sits on a white dish with a dusting of cocoa around it on a white marbled surface. A woman’s hand is lifting one slice of cake with a silver spatula, showing the creamy layers inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs (room temperature)
200 g granulated sugar
130 g cake flour
1/2 teaspoon baking powder
2 teaspoon espresso powder
150 ml hot water
30 ml coffee liqueur (e.g. Kahlua)
500 g mascarpone cheese (softened)
250 g whipping cream
150 g powdered sugar
cocoa powder (for dusting)

Instructions

Step 1: Preheat your oven to 350°F and line the bottoms of three 6-inch cake pans with parchment paper. Set them aside.
Step 2: In a large mixing bowl, beat the eggs on medium speed for 1 minute. Gradually add the granulated sugar while continuing to beat. Beat for at least 10 minutes until the mixture triples in volume and becomes pale yellow.
Step 3: In a small bowl, combine the cake flour and baking powder. Sift the dry ingredients into the egg mixture in thirds, folding gently with a silicone spatula after each addition. Be careful not to overmix to preserve the airiness.
Step 4: Divide the batter evenly into the prepared cake pans (about 200 g per pan). Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Let the cakes cool in the pans for 10-15 minutes, then run a knife around the edges and turn them out onto a cooling rack. Remove the parchment paper and cool completely before frosting.
Step 6: In a small bowl, mix together the espresso powder, hot water, and coffee liqueur. Set aside to use for soaking the cake layers.
Step 7: For the mascarpone frosting, beat the mascarpone cheese until creamy. Add the whipping cream and powdered sugar, then beat until smooth and fluffy.
Step 8: To assemble, place the first cake layer on a turntable. Drizzle 4-5 spoonfuls of the espresso mixture over the top to soak it thoroughly.
Step 9: Spread a generous layer of mascarpone frosting over the soaked cake layer. Smooth it evenly with an offset spatula.
Step 10: Repeat the soaking and frosting process with the remaining cake layers.
Step 11: For a “naked” look, spread a thin layer of frosting around the sides of the cake and use a bench scraper to smooth and remove excess frosting so the cake layers show through.
Step 12: Transfer leftover frosting to a piping bag fitted with a large tip and pipe a decorative design on top of the cake. Finish with a generous dusting of cocoa powder.

Tips & Variations

Use good quality espresso powder for the most authentic coffee flavor.
If you don’t have coffee liqueur, substitute with strong brewed coffee for a milder taste.
Chill the mascarpone and whipping cream beforehand to help the frosting whip up better.
For extra texture, sprinkle finely chopped chocolate or cocoa nibs between layers.

Storage

Store the tiramisu cake covered in the refrigerator for up to 3 days. Let it come to room temperature for about 20 minutes before serving to enjoy the best flavor and texture. Avoid storing at room temperature due to the mascarpone and cream.

How to Serve

The image shows a three-layer cake with light beige sponge layers and white creamy frosting between each layer and around the outside. The top of the cake is decorated with swirls of white cream dusted with cocoa powder in neat rows. A woman's hand is lifting a large slice from the cake, revealing the soft texture of the sponge inside and the smooth cream layers. The cake sits on a white marble pedestal stand sprinkled with cocoa powder. Nearby, a white plate with a small white bowl of cream and a white cup with spilled liquid rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can prepare and assemble the cake a day ahead. Keep it refrigerated and add the cocoa powder dusting just before serving for the freshest look.

What can I use if I don’t have espresso powder?

You can substitute instant coffee granules or finely ground espresso. Use the same amount, but make sure to dissolve it completely in the hot water for even flavor.