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Tiramisu Layer Cake Recipe

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★★★★★

4.7 from 108 reviews

This Tiramisu Layer Cake offers a luscious twist on the classic Italian dessert, featuring airy genoise sponge layers soaked with espresso and coffee liqueur, generously filled and frosted with a creamy mascarpone mixture, and finished with a dusting of cocoa powder. Perfect for coffee lovers and special occasions, this elegant cake combines the rich flavors of tiramisu in a beautifully layered presentation.

Ingredients

Scale

Genoise Sponge Cake

  • 6 large eggs (room temperature)
  • 200 g granulated sugar
  • 130 g cake flour
  • 1/2 teaspoon baking powder

Espresso Soak

  • 2 teaspoon espresso powder
  • 150 ml hot water
  • 30 ml coffee liqueur (e.g., Kahlua)

Mascarpone Frosting

  • 500 g mascarpone cheese (softened)
  • 250 g whipping cream
  • 150 g powdered sugar

To Finish

  • Cocoa powder (for dusting)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C) and line the bottoms of three 6-inch cake pans with parchment paper circles. This will prevent sticking and ensure easy removal of the cake layers.
  2. Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the eggs for 1 minute. Gradually add the sugar while continuing to beat. Continue beating for at least 10 minutes until the mixture triples in volume and becomes pale yellow, which is crucial for the light, airy texture.
  3. Sift Dry Ingredients: In a separate small bowl, combine the cake flour and baking powder. Using a fine mesh sieve, sift the dry ingredients into the egg mixture in thirds. Gently fold in the flour using a silicone spatula to avoid deflating the batter.
  4. Bake Sponge Cakes: Evenly divide the batter into the prepared pans (approximately 200g batter per pan). Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are baked through.
  5. Cool Cakes: Allow the cakes to cool in their pans for 10-15 minutes. Then, run a knife or offset spatula around the edges to loosen them. Turn the cakes upside down onto a cooling rack, carefully peel off the parchment paper, and let them cool completely before assembly.
  6. Make Espresso Soak: In a small bowl, dissolve the espresso powder in the hot water and stir in the coffee liqueur. Set this mixture aside to soak the cake layers during assembly.
  7. Prepare Mascarpone Frosting: Using an electric mixer, beat the mascarpone cheese until creamy. Add the whipping cream and powdered sugar, then beat together until the frosting is smooth and slightly fluffy.
  8. Assemble the Cake: Place the first cake layer on a cake turntable or serving plate. Drizzle 4-5 spoonfuls of the espresso soak evenly over the surface until saturated.
  9. Apply Frosting: Spread a generous layer of mascarpone frosting over the soaked cake layer using an offset spatula, smoothing it evenly.
  10. Repeat Layers: Continue this process with the remaining cake layers: soak each with espresso mixture, then spread mascarpone frosting on top.
  11. Frost the Sides: For a ‘naked’ cake look, spread a thin layer of frosting around the sides and smooth with a bench scraper to let the cake layers peek through.
  12. Decorate: Transfer remaining frosting into a piping bag fitted with a large tip, pipe decorative designs on top of the cake, and dust generously with cocoa powder to finish.

Notes

  • Ensure eggs are at room temperature for better volume when beating.
  • Be careful not to overfold the flour to keep the sponge light and airy.
  • The cake layers must be fully cooled before assembling to prevent frosting from melting.
  • Adjust espresso and coffee liqueur soaking amount based on preference for coffee intensity.
  • This cake is best served chilled and can be stored covered in the refrigerator for up to 2 days.

Keywords: Tiramisu, Layer Cake, Italian Dessert, Mascarpone, Espresso Cake, Coffee Cake, Genoise Sponge

Find it online: https://dailysimplerecipe.com/tiramisu-layer-cake-recipe/