Recipe

Tiramisu Cake

A classic tiramisu turned into a neat, sliceable layer cake with coffee soak, mascarpone frosting, and a cocoa finish.

By Matt Campbell

•

4.8

A slice of tiramisu layer cake on a small dessert plate, showing vanilla sponge layers soaked with coffee and thick mascarpone cream, finished with a dusting of cocoa on top, on a warm-toned kitchen table

Tiramisu is already a near-perfect dessert, but sometimes you want clean slices, stacked layers, and an excuse to use your cake stand like you mean it. Enter: tiramisu cake. It tastes like the classic, with that espresso hum and cocoa finish, but it eats like a celebration.

This version is built on a light vanilla sponge that soaks up coffee without turning to mush. Then you get a fluffy, not-too-sweet mascarpone cream that behaves like frosting, meaning you can actually frost the sides without a full-on emotional event.

Layer note: In two 8-inch pans, the layers bake up on the thinner side (think trim, elegant, and easy to stack). If you want taller layers, you can use 6-inch pans or bake in thicker layers and slice, but this recipe is designed for clean assembly and classic tiramisu texture.

All tiramisu cake ingredients arranged on a bright kitchen counter, including mascarpone, eggs, sugar, flour, cocoa powder, coffee, and vanilla

Why It Works

Sliceable layers: A tender sponge cake gives you height and structure, so it looks like a cake but still feels like tiramisu.
Bold coffee flavor without sogginess: A quick espresso soak goes on cooled cake layers in controlled amounts.
Mascarpone frosting that holds: Stabilized with cold heavy cream and kept gently mixed, so it stays fluffy instead of breaking.
Make-ahead friendly: Like tiramisu, it gets better after a chill, which is the best kind of dessert energy.

Pairs Well With

Storage Tips

Refrigerator: Store the cake covered in the fridge for up to 4 days. The sponge will continue to soften as it sits, in a very tiramisu-appropriate way.

Freezer: Freeze slices on a sheet pan until firm, then wrap each slice and stash in a freezer bag for up to 1 month. Thaw overnight in the fridge. Dust with fresh cocoa right before serving because frozen cocoa can get a little blotchy.

Serving tip: For the cleanest slices, cut while the cake is cold using a long knife wiped clean between cuts.

Common Questions

Do I need alcohol in tiramisu cake?

Nope. Classic tiramisu often uses Marsala or rum, but this cake is great without it. If you want it, add 1 to 2 tablespoons dark rum, Marsala, or coffee liqueur to the coffee soak.

Is it safe to use raw eggs in the mascarpone layer?

This recipe does not use raw eggs in the frosting. We go with a whipped cream and mascarpone base, which is stable, reliable, and way less fussy for home kitchens. As with any dairy-based dessert, keep it refrigerated.

Can I use cream cheese instead of mascarpone?

You can in a pinch, but it will taste tangier and less classic. If you do it, use a 50/50 blend of cream cheese and mascarpone for a closer vibe.

My mascarpone frosting looks grainy. What happened?

Usually it is either overmixed or the ingredients were at the wrong temperature. Keep mascarpone cold, whip cream separately, and fold gently. If it starts to look broken, stop mixing and chill the bowl for 10 minutes, then fold by hand.

Can I make this in a 9x13 pan?

Yes. Bake the sponge in a greased and parchment-lined 9x13 pan for about 18 to 22 minutes, cool completely, brush with coffee soak, spread mascarpone cream on top, and finish with cocoa. Chill and slice into squares.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 8-inch round cake pans
Parchment paper
Stand mixer or hand mixer
Mixing bowls
Fine mesh sieve (for cocoa dusting)
Pastry brush or spoon (for soaking)
Offset spatula
Wire rack

I love tiramisu, but I also love a dessert that shows up dressed for the occasion. The first time I turned it into a layer cake, it was honestly because I wanted the drama of a tall slice without the stress of a delicate spoon dessert sliding around a pan. This is my favorite middle ground: still creamy, still coffee-forward, but with crisp edges on the cake layers and that cocoa top that makes everyone lean in like, yeah, we are doing dessert properly tonight.

Tiramisu Cake

(4.8 Reviews)

Prep Time 35 minutes

Cook Time 22 minutes

Total Time 6 hours 57 minutes

Servings 12 slices

Ingredients

Vanilla sponge cake

6 large eggs, separated
3/4 cup (150 g) granulated sugar, divided
1 cup (120 g) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon fine salt
2 teaspoons vanilla extract
1/4 cup (60 ml) whole milk
3 tablespoons (42 g) unsalted butter, melted and cooled slightly

A stainless steel mixing bowl with whipped egg whites at soft peaks, sitting on a kitchen counter next to a whisk

Coffee soak

3/4 cup (180 ml) strong espresso or very strong coffee, cooled
2 tablespoons (25 g) granulated sugar
1 teaspoon vanilla extract
Optional: 1 to 2 tablespoons dark rum, Marsala, or coffee liqueur

Mascarpone frosting

16 ounces (450 g) mascarpone, cold
1 1/2 cups (360 ml) heavy cream, cold
3/4 cup (90 g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Finish

2 to 3 tablespoons unsweetened cocoa powder, for dusting
Optional: chocolate curls or finely grated dark chocolate

Instructions

Prep

Heat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, then lightly grease the parchment.
Set up your station like a calm person. Separate eggs into two large bowls, keeping yolks and whites cleanly separated.

Two round cake pans lined with parchment paper on a kitchen counter, ready for batter

Make the sponge

In a bowl, whisk together flour, cornstarch, baking powder, and salt.
Using a mixer, beat egg yolks with 1/2 cup of the sugar until pale and thick, about 2 to 3 minutes. Mix in vanilla.
Stream in milk and melted butter and mix until combined.
In a clean bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat to glossy medium peaks. The peaks should stand but curl at the tip.
Fold one-third of the whites into the yolk mixture to loosen it. Fold in the remaining whites gently.
Sift the dry ingredients over the batter in two additions, folding gently each time. Do not overmix. You are trying to keep that air you just worked for.
Divide batter between pans and smooth the tops.
Bake 20 to 24 minutes until the tops spring back and a toothpick comes out clean. Cool 10 minutes in pans, then turn out to a rack and cool completely.

Hands folding fluffy cake batter with a spatula in a large mixing bowl on a kitchen counter

Make the coffee soak

Stir cooled espresso, sugar, vanilla, and optional alcohol until the sugar dissolves. Keep it at cool room temperature.

A small bowl of espresso being stirred with sugar using a spoon on a kitchen counter

Make the mascarpone frosting

In a chilled bowl, whip heavy cream with powdered sugar, vanilla, and salt to medium peaks.
In a separate bowl, briefly whisk mascarpone just until smooth, about 10 to 15 seconds. Do not beat it into submission.
Fold the whipped cream into the mascarpone in two additions until smooth and fluffy.

A mixing bowl filled with fluffy mascarpone cream frosting with soft swirls, sitting beside a spatula

Assemble

If needed, level cake layers with a serrated knife. Place one layer on a cake stand or plate.
Brush or spoon on about 1/3 cup coffee soak. Give it a minute to absorb. (You are soaking cooled cake layers so they drink it in without turning to mush.)
Spread on a generous layer of mascarpone frosting, about 1 to 1 1/4 cups, and reserve enough to frost the top and sides.
Add the second cake layer. Soak the top with about 1/3 cup coffee soak, then use the remaining splash as needed, aiming for saturated but not puddled.
Frost the top and sides. If the frosting feels soft, chill the cake 15 minutes, then do a final smoothing pass.
Dust the top with cocoa powder through a fine mesh sieve. Add chocolate curls if you want extra drama.
Chill at least 6 hours, ideally overnight, for the best tiramisu vibe and cleanest slices. For the prettiest top, add a quick second cocoa dusting right before serving.

A fully frosted tiramisu cake on a cake stand being dusted with cocoa powder through a sieve

Nutrition information is estimated.

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Tiramisu Cake

Why It Works

Pairs Well With

Recommended

Light Sponge Cake

Victoria Sponge Cake

Whipped Frosting

Homemade Kahlua

Storage Tips

Common Questions

Do I need alcohol in tiramisu cake?

Is it safe to use raw eggs in the mascarpone layer?

Can I use cream cheese instead of mascarpone?

My mascarpone frosting looks grainy. What happened?

Can I make this in a 9x13 pan?

Tiramisu Cake

Ingredients

Vanilla sponge cake

Coffee soak

Mascarpone frosting

Finish

Instructions

Prep

Make the sponge

Make the coffee soak

Make the mascarpone frosting

Assemble