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Tiramisu Cake

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.
Course Dessert
Cuisine Italian
Keyword tiramisu, tiramisu cake
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Servings 12 servings
Calories 692kcal
Author Camila Hurst

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 serving | Calories: 692kcal