Tiramisu Cake

Tiramisu cake is a soft coffee layer cake with mascarpone frosting and cocoa, inspired by the classic Italian dessert.

This tiramisu cake combines fluffy sponge cake, espresso soak, and creamy mascarpone frosting in an elegant layer cake version of the classic dessert.

I make this tiramisu layer cake with a light genoise, strong coffee, and a mascarpone whipped cream filling for a flavor that really tastes like tiramisu.

Why you’ll love this recipe

• Classic tiramisu flavor - Coffee, mascarpone, and cocoa in every bite.
• Light but creamy - Soft sponge cake with a smooth mascarpone filling.
• Beautiful layer cake - A showstopper dessert for birthdays and special occasions.

Ingredients You Need

You only need a few simple ingredients to make this tiramisu cake with coffee soak and mascarpone frosting.

• Large eggs – room temperature
• Granulated sugar and powdered sugar – for the sponge cake, coffee soak and frosting.
• Vanilla extract and salt – for flavor
• Cake flour – or all-purpose flour
• Mascarpone – cold, full-fat
• Heavy whipping cream – cold
• Espresso or strong coffee – cooled
• Unsweetened cocoa powder – for dusting
• Marsala wine or coffee liqueur – optional for the coffee soak

Tips before you start

• Don’t oversoak the cake – Brush the coffee lightly so the layers stay soft but not soggy.
• Whip the eggs well – Beat the eggs and sugar until very light and fluffy so the sponge cake rises properly.
• Use cold mascarpone and cream – This helps the frosting whip smoothly and stay firm.
• Let the coffee cool – Hot coffee will melt the cream and make the cake unstable.
• Chill the cake layers – Cold sponge layers are easier to assemble and soak without breaking.

How To Make Tiramisu Cake

This tiramisu cake is made with my vanilla genoise sponge for light, airy layers.

Whip the eggs, sugar, and vanilla on high speed until pale, thick, and tripled in volume.

Fold in the cake flour and salt gently with a spatula until smooth.

Pour the batter into three lined cake pans.

Bake at 350°F / 180°C for about 30 minutes until golden and set.

Cool the sponge cakes on a rack, then wrap and chill for 2 hours.

The filling and frosting use my mascarpone whipped cream for a smooth and creamy texture.

Beat mascarpone, heavy cream, powdered sugar, and vanilla until thick and smooth.

Assemble the cake by soaking each layer with coffee, spreading mascarpone cream, and dusting with cocoa.

Frost the cake with mascarpone cream, decorate the top, and chill for at least 1 hour before serving.

Storage

Store the tiramisu cake in the fridge in an airtight container for up to 3–4 days.

Recipe variations

• Alcohol-free version – Use coffee only without Marsala or liqueur.
• Chocolate tiramisu cake – Add a thin layer of chocolate ganache between the cake layers.
• Mocha tiramisu cake – Mix a little cocoa powder into the coffee soak.
• Nutella tiramisu cake – Spread a thin layer of Nutella between the layers.
• Berry tiramisu cake – Add raspberries or strawberries between the layers.

If you love this cake, you can also try my tiramisu cupcakes for an easy individual version of this classic dessert.

Recipe Questions

Can I make tiramisu cake ahead of time?

Yes, it can be made a day in advance and stored in the fridge.

Can I freeze tiramisu cake?

Freeze the sponge cake layers only, without the mascarpone cream.

Can I make tiramisu cake without alcohol?

Yes, simply use coffee for the soak without adding liqueur.

More Cake Recipes

• Vanilla cake
• Chocolate cake
• Vanilla birthday cake

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

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