Tiramisu Cake

This Tiramisu Cake transforms the classic Italian dessert into a show-stopping layer cake. Soft vanilla cake layers are soaked in espresso and coffee liqueur, then stacked with a light mascarpone frosting. A dusting of cocoa powder on top gives it that signature tiramisu finish. It’s elegant, incredibly flavorful, and surprisingly simple to assemble.

Why You’ll Love This Tiramisu Cake

• Soft, moist cake that holds the espresso soak without getting soggy
• Creamy mascarpone frosting that tastes just like traditional tiramisu
• Make-ahead friendly—flavors deepen as it chills
• Perfect for birthdays, holidays, and coffee lovers

How This Cake Differs From Classic Tiramisu

Traditional tiramisu is made with layers of espresso-soaked ladyfingers and a mascarpone cream, served chilled in a dish. This version transforms those same flavors into a structured layer cake. Instead of ladyfingers, soft vanilla cake layers are brushed with an espresso soak, creating a moist but stable base that slices cleanly. The mascarpone frosting still delivers the classic tiramisu taste, but with a lighter, fluffier texture suited for frosting and piping. It has all the flavor of traditional tiramisu, but in a format that’s easier to serve at parties, birthdays, and celebrations.

Now, let me show you how to make it step-by-step.

Prepare the Vanilla Cake

Preheat the oven to 350ºF and grease three 8-inch cake pans, lining them with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy, about two minutes. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Stir in the vanilla extract.

Alternating between the wet and dry ingredients, add one-third of the buttermilk, followed by one-third of the flour mixture, mixing on low speed. Repeat this process until all ingredients are combined, finishing with the flour mixture. Be careful not to overmix—folding in the last bit of flour with a spatula helps maintain a tender crumb.

Divide the batter evenly between each prepared round cake pans and smooth the tops with an offset spatula. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before flipping them onto a wire rack to cool completely. If assembling later, wrap the cooled cakes in plastic wrap and store them in the fridge or freezer.

Espresso Soak

In a small bowl, mix the brewed espresso with the coffee liqueur (if using) and set aside. This mixture will be brushed onto each cake layer to enhance the classic tiramisu flavor.

You could also use some coffee syrup, coffee brandy, or even dark rum as a swap!

Mascarpone Frosting

To make the frosting, beat the cold mascarpone cheese with 2 ½ cups of powdered sugar for about one minute, until smooth on medium speed. In a separate bowl, whip the cold heavy whipping cream with the remaining ½ cup of powdered sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined, then mix in the Kahlua or vanilla extract. Transfer the frosting to a piping bag fitted with a large round tip for easy decorating.

Assembling the Tiramisu Cake

Place the first cake layer on a serving plate. Using a pastry brush, generously soak the cake with the espresso mixture. Pipe dots of mascarpone frosting over the top and dust lightly with cocoa powder and maybe even a little instant espresso powder. Repeat with the second cake layer, brushing with espresso, piping frosting, and dusting with cocoa. Leave the sides of the cake exposed to recreate that tiramisu layered look.

For the final layer, repeat the process one last time, using the remaining frosting to decorate the top. Finish with a generous dusting of cocoa powder for that signature tiramisu finish.

Refrigerate the assembled cake rounds for at least 4 hours before serving to allow the flavors to meld and the frosting to set.

Storage & Freezing

Store the cake in an airtight container in the fridge for up to 5 days. Before serving, let it sit at room temperature for about 15 minutes to soften slightly. This cake can also be frozen—wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months.

Recipe Notes & Tips

• Espresso Substitute: Use strong coffee if needed.
• Alcohol-Free: Skip the liqueur and add vanilla instead.
• Prevent Dense Cake: Fold the batter gently and avoid overmixing.
• Keep Frosting Cold: Mascarpone softens quickly, especially during summer.
• Chill Before Serving: This improves both texture and flavor.
• Sift Cocoa on Top: Gives a clean, professional finish.
• Make Ahead: Bake the cake layers 1–2 days in advance; refrigerate until ready to use.

FAQ

• How should I store Tiramisu Cake? Keep it covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 15 minutes before serving so the mascarpone softens slightly.
• Can I freeze Tiramisu Cake? Yes. Wrap slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 2 months and thaw overnight in the fridge.
• Can I make a tiramisu cake without alcohol? Yes. Simply leave out the coffee liqueur and replace it with vanilla extract or additional espresso. The cake will still taste delicious and very tiramisu-like.
• What can I use instead of mascarpone cheese? Mascarpone is ideal, but if you can’t find it, use brick cream cheese softened to room temperature. The flavor will be slightly tangier and firmer than traditional tiramisu frosting.
• How do I keep the cake from getting soggy? Brush the espresso onto the cake—don’t pour it. The cake should feel moist but stable. Letting the cake chill for several hours also prevents sogginess.
• Can I make this cake ahead of time? Absolutely. This cake tastes even better the next day because the flavors deepen as it chills. Assemble it 24 hours before serving for the best taste.
• What kind of coffee should I use? Fresh espresso gives the best flavor, but strong brewed coffee works. Avoid instant coffee unless it’s espresso powder dissolved in hot water.

I have several tiramisu variations on the site, each with its own seasonal twist. For something bright and citrusy, check out my Limoncello Tiramisu. If you are looking for a sweeter version, with a lovely berry flavor, try this Strawberry Tiramisu. If you are a matcha lover, this Matcha Tiramisu will not let you down. And last, but not least, try this Pumpkin Tiramisu during Fall or Winter.

Tiramisu Cake

Camila Hurst

This Tiramisu Cake transforms the classic Italian dessert into a beautifully layered cake, featuring soft vanilla sponge soaked in espresso, a light and creamy mascarpone frosting, and a dusting of cocoa powder for the perfect balance of rich coffee flavor and delicate sweetness.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Cuisine Italian

Servings 12 servings

Calories 692 kcal

Ingredients

 

Vanilla Cake

• 2½ cups all-purpose flour 324g
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter room temperature 169g
• ¼ cup vegetable oil 60ml
• 1½ cup granulated sugar 300g
• 4 large eggs room temperature
• 1 tbsp pure vanilla extract
• 1¼ cup buttermilk 300 ml

Espresso Soak

• ½ cup brewed espresso or strong coffee room temperature
• 1 tbsp coffee liqueur (Kahlua or similar) optional

Mascarpone Frosting

• ¾ cup heavy cream 180ml
• 3 cups powdered sugar 375g
• 2¼ cups mascarpone cheese 510g
• 2 tsp Kahlua or vanilla extract

To Decorate

• ½ cup cocoa powder

Instructions

 

Vanilla Cake

• Pre-heat the oven to 350ºF. Grease and line 3, 8” cake pans with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, or in the bowl of a stand mixer, add the butter, oil, and sugar. Beat the ingredients together for two minutes, until the mixture is fluffy and light in color. If using a stand mixer, use the paddle attachment, or you can just use a hand mixer.
• Add the eggs, one at a time, mixing one egg completely until incorporated before adding the next one.
• Remember to scrape the bowl in between mixing.
• Add the vanilla and mix to combine.
• Add one third of the buttermilk to the bowl with the batter, mix on low to combine.
• Next, add one third of the dry ingredient mixture. Mix on low speed.
• Add another third of the buttermilk and mix.
• Follow by another third of the flour mixture, mix to combine.
• Add the remaining buttermilk, and mix. Finish with the remaining flour, add it to the bowl and mix on low.
• You can finish by folding with a spatula, to avoid over mixing the batter.
• Divide the batter between the prepared cake pans.
• Bake in the pre-heated oven for about 30 minutes, until a toothpick inserted into the cake comes off clean.
• Remove the cake from the oven. After 10 minutes, flip the cake onto a cooling rack or plate. Let the cake cool down completely. If you aren’t assembling the cake on the same day, wrap the completely cooled down cake in plastic wrap, and place in the fridge, or freezer.

Mascarpone Frosting

• Place the cold mascarpone and 2½ cups of the powdered sugar to a bowl and beat for 1 minute, or until incorporated. Set aside.
• In another bowl, whip the heavy cream, the remaining ½ cup of powdered sugar until stiff peaks form.
• Add the heavy cream to the mascarpone/sugar mixture and mix to combine. Add the Kahlua or vanilla extract and mix.
• Place in a piping bag fitted with the tip of your choice. I used a large round tip.

Espresso Soak

• Mix the brewed espresso with the Kahlua liqueur, if using. Set aside.

Assembly

• Place the first cake layer on top of a cake plate. Brush some of the brewed espresso mixture on the cake.
• Pipe dots of frosting on top of the cake. Sprinkle with cocoa powder.
• Top with another cake layer. Brush the cake layer with the espresso mixture. Pipe dots of frosting on top and follow with the cocoa powder.
• Top with another cake layer, brush it, and pipe the remaining frosting on top, finishing again with a dusting of cocoa powder.
• Place the cake in the fridge for at least 4 hours before serving.

Storage

• Store the cake in an air tight container for up to 5 days in the fridge. Let the cake sit at room temperature for about 15 minutes before serving.

Notes

Buttermilk Substitute: If you don’t have buttermilk, mix 1¼ cups whole milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes before using.

Mascarpone Frosting: Keep mascarpone cold before whipping to prevent it from becoming too soft. Overmixing can cause it to curdle, so stop once it’s smooth and fluffy.

Alcohol-Free Option: Omit the Kahlua and use extra vanilla extract for a non-alcoholic version.

Storage Tip: This cake tastes even better the next day as the flavors develop. If making ahead, let it chill overnight before serving.

Nutrition

Serving: 1 servingCalories: 692kcal

Keyword tiramisu, tiramisu cake

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