Classic Tiramisu Cake Recipe

This Classic Tiramisu Cake combines the rich flavors of traditional tiramisu with the elegant presentation of a layer cake. Soft sponge cake soaked in coffee, layered with creamy mascarpone filling, and topped with cocoa powder—this dessert is a sophisticated yet easy-to-make treat perfect for special occasions.

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Course: Dessert

Cuisine: Italian

Prep Time: 30

Cook Time: 25

Chilling time: 4

Total Time: 4 55

Servings: Slices

Calories: 350kcal

Cost: $20

Equipment

2 2 9-inch round cake pans Greased and lined with parchment
1 Stand mixer or hand mixer For whipping eggs and cream
1 Wire cooling racks For cooling cakes
1 Serrated knife For slicing cake layers
1 Pastry brush For applying coffee soak
1 Fine-mesh sieve For dusting cocoa powder

Ingredients

For the Sponge Cake

6 large eggs room temperature
1 cup sugar granulated
1 teaspoon vanilla extract pure
1 cup flour all-purpose
1 teaspoon baking powder
¼ teaspoon salt

For the Coffee Soak

1 cup coffee strong brewed ,cooled
2 tablespoons coffee liqueur Like Kahlúa (optional)
1 tablespoon sugar granulated

For the Mascarpone Filling

16 oz mascarpone cheese room temperature
2 cups heavy whipping cream Cold
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoon coffee liqueur Optional

For Decoration

¼ cup cocoa powder unsweetened
Dark chocolate shavings For garnish
Fresh berries optional

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Beat eggs and sugar until pale and tripled in volume (5-7 minutes). Add vanilla.
Sift flour, baking powder, and salt in a separate bowl.
Gently fold dry ingredients into egg mixture without deflating.
Divide batter evenly and bake for 20-25 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks.
Mix coffee, coffee liqueur, and sugar for the soak. Let cool.
Beat mascarpone until smooth. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold whipped cream into mascarpone mixture. Add coffee liqueur.
Slice each cake horizontally to make four layers.
Place the first cake layer on a stand and brush with coffee soak.
Spread mascarpone filling evenly. Dust with cocoa powder. Repeat for all layers.
Finish with mascarpone, cocoa powder, chocolate shavings, and berries.
Refrigerate for at least 4 hours (preferably overnight) before serving.

Notes

All refrigerated ingredients should be at room temperature
Chill for minimum 4 hours before serving
Can be made 1-2 days in advance
Store in refrigerator up to 3 days

Nutrition