Tiramisu Layer Cake

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This Tiramisu Layer Cake combines the classic flavors of Tiramisu with the elegance of a layered dessert. The cake is composed of delicate vanilla and coffee cake layers, alternating with creamy mascarpone cheese frosting. Cocoa powder is generously dusted on top of the layer cake, adding a bittersweet contrast to the sweetness of the cake. Each bite offers a delicious blend of coffee, cream, and chocolate, capturing the essence of traditional Tiramisu in cake form.

This Tiramisu Layer Cake blends the classic taste of Tiramisu with a layer cake. Soft and moist vanilla and coffee cake layered together with a creamy mascarpone frosting, creating a rich and indulgent treat. A generous dusting of cocoa powder on top of the cake adds a bittersweet note that contrasts beautifully with the cake's sweetness.

This tiramisu cake is are perfect for any occasion like the holidays, as a birthday cake or any other celebration.

For more Tiramisu recipes, try Tiramisu Cupcakes, Tiramisu Cheesecake and The Best Classic Tiramisu.

WHY THIS RECIPE WORKS

• Easy to make: This cake is very easy to make and is perfect for any party.
• Vanilla and coffee cake: These vanilla and coffee cake layers are so soft and delicious!
• Mascarpone cream: This mascarpone cream is so glossy, smooth and incredibly delicious. It is full of vanilla flavor from vanilla bean paste.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Butter: Let the butter come to room temperature before baking.
• Eggs: Let the eggs come to room temperature before baking.
• Sour cream: Sour cream makes for a softer and more tender cake. I recommend using a sour cream with fat content of around 14-18%. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
• Vanilla bean paste: Vanilla bean paste can be found in many different supermarkets. Vanilla paste is great cheaper alternative to using a whole vanilla bean. It has a more intense flavor compared to vanilla extract, plus it has all the beautiful vanilla bean speaks.
• Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
• Mascarpone: Mascarpone is a mild and super creamy cheese. Mascarpone is one of the key ingredients in a tiramisu and gives most incredible flavor and texture to the buttercream.
• Amaretto: Amaretto is an alcohol that has lovely almond flavor. It really brings out the almond flavor in the layer cake, and works amazing with mascarpone frosting. If you want to make the layer cake alcohol free, you can leave it out. You can also you brandy or Marsala wine instead of Amaretto.
• Heavy whipping cream: Heavy whipping cream is used in the frosting.
• Unsweetened cocoa powder: I use high quality dutch processed cocoa powder for the best flavor.

STEP BY STEP INSTRUCTIONS - CAKE LAYERS

Here is how to make and bake this Tiramisu Layer Cake. This recipe needs an electric mixer. You can use either a stand mixer with a paddle attachment, or a hand mixer. You will also need 3 x 20 (8 inch) cake pan lined with baking paper. If you don't have 3 cake pan see the FAQ.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare 3 x 20 (8 inch) baking pan with parchment paper.

STEP 1: Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside. In a large mixing bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.

STEP 2: Add the eggs two at a time into the mixture and mix it in until combined on low speed. Continue by adding half the dry ingredients, on low speed, mixing until just combined.

STEP 3: Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.

STEP 4: Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined. Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until combined.

STEP 5: Alternate by adding a bit of each of the two batters into the prepared pans and with a toothpick swirl the two batters together. Bake for 20-23 minutes or until a cake tester comes out clean.

STEP 6: Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

STEP BY STEP INSTRUCTIONS - MASCARPONE FROSTING + ASSEMBLING

STEP 1: Once the cake has cooled down completely, make the mascarpone cream. With an electric mixer, with the whisk attachment, cream together mascarpone, powdered sugar and vanilla bean paste until smooth.

STEP 2: Add the heavy cream and Amaretto and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble. Place the first cake layer on a cake tray. Then add 1⁄3 of the mascarpone cream and with an offset spatula or spoon even it out. Repeat the process for the remaining two layers. Finish it with a dusting of cocoa powder. 

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

HOW TO STORE

Once assembled store the Tiramisu Layer Cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a 1-2 days.

Other Layer Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.

Tiramisu Layer Cake

This Tiramisu Layer Cake combines the classic flavors of Tiramisu with the elegance of a layered dessert. The cake is composed of soft vanilla and coffee cake layers, alternating with creamy mascarpone cheese frosting. Cocoa powder is generously dusted on top of the layer cake, adding a bittersweet contrast to the sweetness of the cake.

5 fra 8 stemmer

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 658 kcal

Equipment

• 3x 20 cm (8 in) baking pan see FAQ if you don't have 3 baking pans

Ingredients

 

MetricUS Customary

 

1x2x3x

COFFEE VANILLA CAKE

• 180 g butter room temperature
• 300 g granulated sugar
• 4 large eggs room temperature
• 340 g all-purpose flour
• 2 tablespoon cornstarch
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 240 g sour cream room temperature
• 60 g vegetable oil e.g. canola oil
• 2 teaspoon vanilla extract
• 2 ¼ tablespoon instant espresso powder

MASCARPONE FROSTING

• 400 g mascarpone
• 200 g powdered sugar
• 2 teaspoon vanilla bean paste
• 2 teaspoon Amaretto optional
• 240 g heavy cream (250 ml), cold

ASSEMBLING

• 2 tablespoon cocoa powder for dusting

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

COFFEE VANILLA CAKE

• Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
• Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.
  340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
• In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.
  180 g butter, 300 g granulated sugar
• Add the eggs two at a time into the mixture and mix it in until combined on low speed.
  4 large eggs
• Continue by adding half the dry ingredients, on low speed, mixing until just combined.
• Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.
  240 g sour cream, 2 teaspoon vanilla extract, 60 g vegetable oil
• Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
• Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until combined.
  2 ¼ tablespoon instant espresso powder
• Alternate by adding a bit of each of the two batters into the prepared pans and with a toothpick swirl the two batters together. Bake for 20-23 minutes or until a cake tester comes out clean.
• Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.

MASCARPONE CREAM

• Once the cake has cooled down completely, make the mascarpone cream. With an electric mixer, cream together mascarpone, powdered sugar and vanilla bean paste until smooth.
  400 g mascarpone, 2 teaspoon vanilla bean paste, 200 g powdered sugar
• Add the heavy cream and Amaretto and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.
  2 teaspoon Amaretto, 240 g heavy cream

ASSEMBLING

• When ready to serve, place the first cake layer on a cake tray. Then add 1⁄3 of the mascarpone cream and with an offset spatula or spoon even it out. Repeat the process for the remaining two layers. Finish it with a dusting of cocoa powder. 
  2 tablespoon cocoa powder

Nutrition

Calories: 658kcalCarbohydrates: 71gProtein: 9gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 155mgSodium: 421mgPotassium: 133mgFiber: 1gSugar: 29gVitamin A: 1340IUVitamin C: 0.3mgCalcium: 116mgIron: 2mg

Keyword coffee, layer cake, mascarpone, tiramisu

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