Italian Tiramisu Cake is a stunning layered dessert that transforms the classic tiramisu into an elegant cake. With soft sponge layers soaked in rich coffee syrup and filled with a luscious mascarpone cream, this cake is light, creamy, and deeply flavorful. It is perfect for celebrations, dinner parties, or whenever you want to impress with a refined yet comforting dessert.
Why You’ll Love This Recipe
It combines the elegance of a cake with the beloved flavors of traditional tiramisu.
The texture is perfectly balanced between airy sponge and silky mascarpone cream.
It can be made ahead of time, making it ideal for entertaining.
The flavors deepen beautifully after chilling.
It looks impressive but is surprisingly simple to assemble.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake layers (3 layers total):
6 large eggs, room temperature
180 g granulated sugar
1 teaspoon vanilla extract
150 g all-purpose flour
30 g cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
For the coffee soak:
240 ml strong brewed espresso or coffee, cooled
2 tablespoons granulated sugar
For the mascarpone cream filling:
500 g mascarpone cheese, chilled
400 ml heavy whipping cream, cold
120 g powdered sugar
1 teaspoon vanilla extract
For topping:
2 tablespoons unsweetened cocoa powder for dusting
Directions
Preheat the oven to 170°C (340°F). Grease and line three 20 cm (8-inch) round cake pans with parchment paper.
In a large mixing bowl, beat the eggs and granulated sugar together on high speed for 6 to 8 minutes until pale, thick, and tripled in volume. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the coffee soak by mixing the cooled espresso with 2 tablespoons of sugar until dissolved. Set aside.
For the mascarpone cream, beat the heavy whipping cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
To assemble, place the first sponge layer on a serving plate. Brush generously with the coffee soak. Spread an even layer of mascarpone cream over the top.
Repeat with the second layer: coffee soak, then mascarpone cream.
Place the final sponge layer on top, brush with the remaining coffee mixture, and cover the entire cake with the remaining mascarpone cream. Smooth the sides and top.
Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set.
Before serving, dust the top evenly with unsweetened cocoa powder.
Servings and timing
Servings: 8 slices
Preparation time: 30 minutes
Baking time: 20 minutes
Chilling time: 4 hours minimum
Total time: Approximately 5 hours
Variations
Add a thin layer of finely grated dark chocolate between the cream layers for extra richness.
Incorporate a teaspoon of instant espresso powder into the mascarpone cream for a stronger coffee flavor.
Use chocolate sponge instead of vanilla sponge for a deeper flavor profile.
Add a light dusting of cocoa between each layer for a more traditional tiramisu feel.
Flavor the coffee soak with a small amount of almond extract for a subtle twist.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Because of the mascarpone and whipped cream, it must remain chilled.
For best texture, remove the cake from the refrigerator about 15 to 20 minutes before serving to slightly soften.
This cake is not suitable for reheating. Freezing is possible for up to 1 month if tightly wrapped, though the texture of the cream may change slightly upon thawing. Thaw overnight in the refrigerator.
FAQs
Can I make this cake in advance?
Yes, it is actually better when made a day ahead because the flavors develop and the texture sets perfectly.
Can I use store-bought sponge cake?
Yes, you can use three pre-made 20 cm sponge layers to save time.
What can I substitute for mascarpone?
You can use a mixture of cream cheese and heavy cream blended until smooth, though the flavor will be slightly different.
Can I make this cake without coffee?
Yes, you can substitute the coffee soak with milk mixed with a little cocoa powder for a milder flavor.
How do I prevent the sponge from becoming soggy?
Brush the coffee mixture evenly without oversaturating. The sponge should be moist but not soaked through.
Can I use instant coffee?
Yes, dissolve 2 teaspoons of instant coffee in 240 ml hot water and let it cool before using.
Why is my mascarpone cream runny?
This usually happens if the cream was overmixed or if the mascarpone was too warm. Always use chilled ingredients and mix gently.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend designed for cakes.
How long does it need to chill?
At least 4 hours, but overnight chilling gives the best structure and flavor.
Can I decorate it differently?
You can pipe extra mascarpone cream on top, add chocolate shavings, or create a patterned cocoa design using a stencil.
Conclusion
Italian Tiramisu Cake is a refined yet approachable dessert that brings together the comforting flavors of espresso and mascarpone in a beautiful layered presentation. With its light sponge, creamy filling, and delicate cocoa finish, it is a timeless treat that is perfect for both special occasions and everyday indulgence.
Italian Tiramisu Cake is an elegant layered dessert featuring light sponge cake soaked in coffee syrup and filled with luscious mascarpone cream, finished with a delicate dusting of cocoa powder.
Preheat oven to 170°C (340°F). Grease and line three 20 cm (8-inch) round cake pans.
Beat eggs and sugar on high speed for 6–8 minutes until pale and tripled in volume. Stir in vanilla.
Sift together flour, cornstarch, baking powder, and salt. Gently fold into egg mixture in batches.
Divide batter evenly among pans and bake 18–22 minutes until tops spring back and a toothpick comes out clean.
Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
Mix cooled espresso with 2 tablespoons sugar until dissolved.
Whip heavy cream to soft peaks. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
Place first sponge layer on serving plate. Brush with coffee soak and spread mascarpone cream evenly on top.
Repeat with second layer.
Top with final sponge layer, brush with remaining coffee, and frost entire cake with remaining mascarpone cream.
Refrigerate at least 4 hours or overnight.
Dust evenly with cocoa powder before serving.
Notes
Chill at least 4 hours for best flavor and structure.
Use chilled mascarpone and cream to prevent runny filling.
