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Tiramisu Layer Cake Recipe

Tiramisu Layer Cake Recipe
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★★★★★

5.1 from 15 reviews

This Tiramisu Layer Cake features delicate genoise sponge layers soaked in a rich espresso and coffee liqueur mixture, filled and frosted with creamy mascarpone frosting, and finished with a dusting of cocoa powder. A luscious twist on a classic Italian dessert, perfect for celebrations and coffee lovers alike.

Ingredients

Scale

Genoise Sponge Cake

  • 6 large eggs, room temperature
  • 200 g granulated sugar
  • 130 g cake flour
  • ½ teaspoon baking powder
  • 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
  • cocoa powder, for dusting

Instructions

  1. Prepare Genoise Sponge Cake: Preheat your oven to 350°F (175°C). Line the bottoms of three 6-inch cake pans with parchment paper and set aside. Using an electric mixer, beat the 6 eggs on medium speed for 1 minute.
  2. Add Sugar and Beat: Slowly pour in 200 g of granulated sugar while mixing continuously. Continue beating the mixture for at least 10 minutes until it triples in volume and becomes a pale yellow color.
  3. Incorporate Dry Ingredients: In a small bowl, combine 130 g cake flour and ½ teaspoon baking powder. Sift the dry ingredients into the egg mixture in thirds using a fine mesh sieve. Gently fold in with a silicone spatula, avoiding overmixing to keep the batter airy.
  4. Portion and Bake: Divide the batter evenly into the prepared pans (approximately 200 g batter per pan). Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool the Cakes: Allow the cakes to cool in the pans for 10-15 minutes to handle safely. Carefully run a knife around the edges to loosen, invert onto cooling racks, remove parchment, and cool completely before frosting.
  6. Make Espresso Soak: In a small bowl, dissolve 2 teaspoons espresso powder in 150 ml hot water. Stir in 30 ml coffee liqueur and set aside to cool for soaking the cake layers.
  7. Prepare Mascarpone Frosting: Beat 500 g mascarpone cheese in a mixing bowl until creamy. Add 250 g whipping cream and 150 g powdered sugar, then beat until smooth and fluffy.
  8. Assemble the Cake: Place the first cake layer on a cake turntable. Drizzle 4-5 spoonfuls of the espresso mixture over the cake to saturate the top layer.
  9. Layer Frosting: Spread a generous amount of mascarpone frosting evenly over the soaked cake layer with an offset spatula.
  10. Repeat Layers: Continue with the remaining cake layers, espresso soaking, and mascarpone frosting.
  11. Finish Frosting: For a naked cake style, apply a thin crumb coat of frosting around the sides and smooth with a bench scraper to let the cake layers show through.
  12. Decorate: Transfer remaining frosting to a piping bag fitted with your preferred large tip and pipe decorative patterns on top of the cake.
  13. Dust with Cocoa: Generously dust the top with cocoa powder for the signature tiramisu finish. Chill if desired before serving.

Notes

  • Use room temperature eggs for better volume when whipping.
  • Be gentle when folding flour to maintain airiness in the batter.
  • Adjust espresso soaking to taste, adding more for stronger coffee flavor.
  • This cake is best served chilled but allow it to come to room temperature before eating for optimal flavor.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.
  • Ensure mascarpone and cream are cold for best frosting stability.

Nutrition

Keywords: Tiramisu cake, layered tiramisu, Italian dessert, mascarpone frosting, coffee sponge cake, espresso cake, coffee liqueur cake

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