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Tiramisu cake recipe

Tiramisu cake recipe

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  • Dish type
  • Cake
  • Classic cakes
  • Coffee cake

I made this for Mother's Day because my mum loves tiramisu! I can honestly say it wasn't any more difficult than making any cake - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone because the result was amazing, everyone loved it, it went so fast! The mascarpone centre also has a splash of Marsala wine - all the best parts of tiramisu!

Buckinghamshire, England, UK

22 people made this

IngredientsMakes: 1 cake

  • For the sponge cake
  • 150g butter
  • 100g caster sugar
  • 50g soft brown sugar
  • 2 eggs
  • 150g self-raising flour
  • For the filling
  • 2 teaspoons caster sugar
  • 30ml very strong coffee or espresso
  • 125g tub mascarpone cheese
  • Icing sugar, to taste
  • Dash of Marsala wine
  • For the icing
  • 50g butter
  • 30g dark chocolate
  • Icing sugar, to taste
  • Extra coffee

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Line two 18cm cake tins with parchment paper and butter.
  2. Cream the 150g butter, caster sugar and brown sugar until light and fluffy. Gradually beat in eggs and then fold in the flour. Spoon batter into prepared cake tins.
  3. Bake in the preheated oven until risen and golden and a skewer inserted into the centre of the cake comes out clean, 20 to 30 minutes. Allow to cool.
  4. Peel the parchment off the cakes and trim the tops flat. Combine the 2 teaspoons sugar and 30ml espresso in a small bowl. Brush each trimmed side of the cake with the coffee mixture.
  5. Whip the mascarpone cheese with electric beaters until soft. Add 3 tablespoons icing sugar and a dash of Marsala wine. Spoon mixture over one cake, then carefully drop the other cake on top (coffee-side down); press firmly.
  6. Melt 50g butter and dark chocolate together in a bowl set over gently simmering water. Add icing sugar and espresso, to taste. Allow to cool slightly, then pour over cake.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Incredibly delicious! I used more than 2 tablespoons coffee on the sponge cakes because I wanted to make sure it had that coffee flavour. Loved by all who tried it. Thank you for the recipe!-05 Nov 2013

Tiramisu Cake Roll

Tiramisu cake roll is an Italian dessert made with soft easy sponge cake sprinkled with coffee, filled with mascarpone cream and coated with plenty of unsweetened cocoa powder.

Sponge cake here replaces Savoiardi ladyfingers that are usually used in the preparation of the classic tiramisu.

An exquisite dessert with a unique taste you can serve it cut into slices and garnish to taste with a sprinkling of unsweetened cocoa powder or with whipped cream, dark chocolate flakes or chopped hazelnuts.

The cake is similar to a sponge cake, with a thin thickness and a soft and elastic consistency, used to make roulade filled with creams of various types. The consistency is particularly elastic, a typical characteristic of this preparation, which allows it to be rolled up without breaking or tearing.

Tiramisu Cake with Espresso Buttercream

This tiramisu cake is delicious. It’s layers of soft genoise sponge, soaked with coffee syrup, filled with luscious mascarpone cream and frosted with espresso buttercream.

I hope everyone is having a good weekend. It’s a bank holiday weekend in the UK, which means a longer weekend.

Speaking of work, I always need a cup of coffee to get me going before I hit that desk. But my daily coffee indulgence does add up. When I was approached to try out some alternative nespresso pods of Gourmesso, I was like yes thank you. No more queuing in the morning for my coffee fix and my purse won’t cry as much. My favourite when I tried our the coffee is Soffio Vaniglia. This coffee has a fine vanilla aroma combined with a mild blend of South American Arabica beans and Asian Robusta beans. Did I mention that the altenative nespresso pods of Gourmesso capsules are compatible with Nespresso coffee machines and the capsules are cheaper than Nespresso capsules? I am all about saving money this year.

Not only do I enjoy drinking coffee, I also love using it to bake. Did you know that adding coffee to chocolate cake intensifies the taste of the chocolate. That’s my tip of the day.

Let’s discuss this Tiramisu Cake. It started off with a genoise cake.This recipe was adapted from Paul Hollywood’s summer fruit genoise. The light tender sponge forms the base for the Tiramisu Cake. Genoise is a dry cake which makes it perfect for soaking with syrups. Some genoise sponges contain no butter or very little butter. To make the perfect genoise cake, start off by beating eggs and sugar until thick and tripled in volume. This creates the tenderness and airiness of the cake. Sift in flour with a pinch of salt and then gently fold the flour into the egg mixture. Finally fold in melted butter. Divide the cake batter between prepared cake tins. Bake the cake batter for 25-30 minutes or until cakes are risen.

Whilst the cake cooled, I made a cup of espresso with the Gourmesso Soffio Vaniglia capsule. Into a pan, add the cup of espresso, 80 ml of water and 65 g of sugar then bring it to a boil over a low heat. Boil the coffee mixture until it is reduced by half and has a thin syrup consistency. Cool the syrup to room temperature and then brush over the layers of genoise cake.

Next comes the mascarpone cream filling for the layers. The filling is so so delicious. You could eat it all on it’s own and forget about the cake. I think if I had to pick my number 1 filling for cakes and desserts then this would be it. I love mascarpone so much so that, I made a tart filled with mascarpone cream. Find the recipe for the strawberry mascarpone tart here.

To make the filling, combine mascarpone cheese, double or whipping cream and icing sugar in the bowl of a stand mixer. I use the whisk attachment and then whisk until thick like firmly whipped cream. Add vanilla and then cover and chill until needed. The filling will keep for up to 2 days.

Finally make the espresso buttercream. Make the buttercream by beating butter, trex, icing sugar and whipping cream. Add a teaspoon of espresso.

Now it’s time to put the Tiramisu cake together. I split each layer of cake into two. Place a layer of cake on cake board, brush with coffee syrup and then spread or pipe a layer of mascarpone cream. Repeat with the remaining layers of cake. Frost the side and top of the cake with coffee buttercream.

This tiramisu cake is the ultimate coffee fix. With each bite you get the flavour of coffee, soft cake and that luscious mascarpone cream.

How to Make the Best Tiramisu Cake

To turn this Italian dessert into a Tiramisu Cake, we’ll be using my Classic Vanilla Cake, with a coffee and rum soak, creamy mascarpone custard and a coffee buttercream.

This vanilla cake has a delicious flavor and texture. It’s slightly more dense than a white cake or yellow cake, which helps to absorb the soak without falling apart.

Once you’ve baked the cake layers, let them cool completely and then trim the tops a bit – just enough that you expose the cake crumb. This will help the soak to seep into the cake really well.

The coffee and rum soak is super simple! It’s coffee and rum extract. That’s it!

There are a ton of options/substitutes for making this soak:

  • You don’t have to use rum. Coffee alone will be delicious.
  • You don’t have to use rum extract. If you want to use the real deal, go for it.
  • You don’t have to use coffee. A great sub to coffee is Pero and is a non-coffee, coffee flavored drink.

TIP: apply the soak TWICE on your cake layers. I only did the soak once and wish I would have done more. Use all of that soak!

Creamy Custard

What do you need to know about this mascarpone cream custard? It’s HEAVEN! That’s all!

Also, it’s really easy to make! You’ll just cook your raw egg yolks and sugar over a double boiler, add them to the mascarpone and then using your stand mixer fold that entire mixture into the whipped cream you’ve whipped.

  • Cook the egg yolks and sugar over a double boiler until light in color, about 8 to 10 minutes.
  • Beat egg mixture and mascarpone together until smooth.
  • Fold in the whipped cream to the mascarpone mixture.
  • The mixture should be fluffy and light in color.

This is a great step to make ahead of time.

The Best Buttercream

For the Tiramisu Cake buttercream, we’ll be using a coffee emulsion to obtain our coffee flavor without changing the texture of the buttercream (which can happen by just adding coffee). I like using the Lorann Bakery Emulsions. They make a great coffee flavored emulsion, but you can also use a coffee extract.

Recipe Summary

  • Nonstick baking spray
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour, sifted
  • 1 cup fresh brewed coffee or espresso, room temperature
  • 2 tablespoons (1 oz.) coffee liqueur (such as Kahlúa), optional
  • 16 ounces mascarpone cheese
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup heavy cream
  • 1 tablespoon (1/2 oz.) coffee liqueur (such as Kahlúa), optional
  • Unsweetened cocoa, for dusting

Prepare the Cake: Preheat oven to 350°F. Coat 3 (8-inch) round cake pans with nonstick baking spray. Beat together eggs, sugar, and vanilla in the bowl of an electric stand mixer fitted with the whisk attachment on high speed until light and fluffy, about 10 minutes. Remove bowl from mixer, and fold in flour, being sure not to deflate the batter.

Divide cake batter evenly among prepared cake pans bake in preheated oven on the middle rack until golden, 20 to 22 minutes. Cool completely transfer to a wire rack, or wrap in plastic wrap and freeze until ready to assemble.

Prepare the Coffee Soak: Stir together coffee and coffee liqueur. Set aside.

Prepare the Frosting: Beat together mascarpone and cream cheese in the bowl of an electric stand mixer fitted with paddle attachment, on medium speed until fully combined and no lumps, scraping sides of bowl as needed. Add powdered sugar, and beat on low speed until smooth and combined. In a separate bowl, beat together heavy cream and coffee liqueur on high speed until stiff peaks form, about 5 minutes. Fold mascarpone mixture into whipped cream until fully combined and smooth.

Place 1 layer of Cake on a cake stand, and brush with some of the Coffee Soak, being sure to generously soak well, covering entire top of cake. Dollop 1/3 of the Frosting onto soaked cake layer, and spread to edge of cake top, until you have a smooth flat layer. Top with next cake layer, and repeat the soaking and frosting process. Top with third cake layer, and brush with remaining Coffee Soak, then top with remaining Frosting smooth the top flat. Dust with cocoa. Chill until ready to serve.

Lady finger cake


  • 3 Egg yolks
  • 20g Sugar
  • 3g Vanilla extract
  • 3 Egg whites
  • 70g Sugar
  • 90g Cake flour 
  • 5g Corn starch 
  • 1g Baking powder 
  • 30g Sugar
  • 30g Powdered sugar
  • 200g Warm water 
  • 30g Sugar
  • 6g Instant coffee powder 
  • 2 Egg yolks
  • 45g Sugar
  • 2g Vanilla extract
  • 250g Mascarpone cheese
  • 120g Whipped cream (whipped up 50%)


  1. Add sugar and vanilla extract to egg yolk and mix until lightly white.
  2. Whisk the egg whites, divide the sugar into 3 pieces and whip to make a smooth horned meringue.
  3. Add a little meringue to the egg yolk mixture, mix, and mix in a bowl of meringue.
  4. Mix the flour, corn starch and baking powder, sift in (3) and mix lightly.
  5. Squeeze into oven pan, mix sugar powder and sugar, sprinkle twice on dough, and bake for 13 minutes in oven preheated to 180 degrees.
  6. Mix sugar and instant coffee powder in warm water, transfer to a large bowl and cool.
  7. Place a bowl of egg yolks, sugar, and vanilla extract on a saucepan with boiling water, stir and raise the temperature to 65 degrees.
  8. Lower the bowl from the saucepan and whip until the yolks are white. Add the softened mascarpone cheese.
  9. Add 50% whipped cream and mix.
  10. Place the lady's finger soaked in coffee in a container and flatten the cream. Repeat two more times.
  11. Wrap and harden in the fridge for at least 3 hours or overnight.

  1. Melt the butter in a microwave-safe dish, then stir in instant coffee.
  2. In a medium mixing bowl- add cream cheese, eggs, and extracts. Blend well.
  3. Add all dry ingredients and mix until incorporated.
  4. Scoop 2 heaping tbs of batter into the waffle maker, cook 3-4 mins each.
  5. Make the chaffles and let cool while making the frosting.
  6. In a separate bowl- add Mascarpone, sweetener, vanilla.
  7. Split cream into 2 separate bowls if you want two layers of frosting.
  8. Add the cacao and instant coffee into the second bowl, blend well.
  9. Layer the white cream over each chaffle and stack.
  10. (optionally) Refrigerate the cake for 20 minutes.
  11. Spread the second cream over top and around the sides.
  12. Put the cake in the fridge for 20-30 minutes to let the frosting set up.
  13. Cut into slices and enjoy!

Calories 302, Total C 12g, Fiber 3g, SA 6g, Net C3g, Fat 27g, Protein 8g

The layering of frosting is completely optional, but I think it looks pretty and I like tasting the two different creams between the chaffles.

If you want it extra rich, use all Mascarpone cheese instead of regular cream cheese in the cake batter.

This Chaffle cake was even more delicious after setting in the fridge overnight!

Don’t hesitate, print the recipe card below!

Tiramisu Birthday Cake

This tiramisu cake is the classic pairing of rich chocolate frosting sandwiched between moist coffee infused sponge layered with the creamiest mascarpone frosting. Finish it off with simple chocolate curls and a dusting of cocoa powder to make this tiramisu the star of your next party.

Woweee. This cake! To say I’m in love with it is a bit of an understatement. I don’t make traditional layer cakes often but when I do, they need to be all about charm and flavor. So, why do I say this one’s perfect for a birthday?

Because it’s my birthday tomorrow. And I can’t remember the last time I had a cake. So, this year I made myself a cake and it’s all about that grown-up coffee flavor. But it’s also all about that simple rustic charm of an imperfectly frosted cake topped with a gentle dusting of cocoa powder and some simple chocolate shavings. Because imperfectly frosted cakes are my version of perfection.

We all know that what really matters with a cake is the flavor and texture more than anything. So, let’s take a look at this one step by step and lemme give you all the little tips and tricks that get you from flour and sugar to moist, and creamy frosted tiramisu birthday cake.

If you’re not sure what’s in a tiramisu cake let me fill you in. It’s a vanilla scented coffee soaked sponge, layered with a creamy mascarpone filling all brought together with a rich chocolate frosting. You can soak the sponge with a coffee flavored liqueur as well. But, if you want to skip the alcohol just use some cooled coffee instead.

Top Baking Tips

Before we get into the how-to of this tiramisu cake, I just want to run through a couple of basic baking tips that will set you up for success before you even start.

  1. Always read the recipe from beginning to end before you start to ensure that you have all the ingredients.
  2. Make sure that all your ingredients are room temperature before you start. It just ensures that you’ll get the best results. Your butter will get fluffy and soft. Your eggs will incorporate beautifully and room temperature milk won’t seize up your cake batter. It also means that as soon as your cake goes in the oven it will start to rise and bake. If you start with cold ingredients, the oven has to warm up the cake batter before it can start to bake. That means you won’t get the most rise.
  3. Line and grease your cake pans before you start. As soon as you mix the wet and dry ingredients together the chemical reaction in the baking powder starts to work and you need to get it all in the oven as soon as you can, so fiddling around lining pans is a no-no!
  4. Preheat your oven before you start to ensure it’s up to temperature before you use it.

Tiramisu Cake Step By Step

  • Like most layer cakes, this one starts off by creaming the sugar and butter together, then adding the eggs and mixing in.
  • Alternate adding the flour and milk into the mixer and that’s it.
  • Split the cake batter between two pans and spread them out so that the cakes are level. An offset spatula will be your most important tool when you bake a cake. I couldn’t and wouldn’t bake without mine.
  • Bake until a toothpick comes out with only a couple of crumbs. If you wait until the toothpick comes out clean, you’ll end up with a dry cake. A couple of crumbs are a very good sign that you’ll end up with a perfectly moist cake.

Tiramisu FAQ’s

What kind of alcohol is in a tiramisu cake?

It’s usually a marsala wine, but there are quite a few acceptable choices looking to add some extra flavor. For this particular version, I used Tia Maria which is a coffee flavored liqueur. But something like Frangelico is a great choice. Amaretto and rum are also delicious additions that can add a really lovely flavor.

Can I freeze tiramisu cake and if so, for how long?

Absolutely. This cake freezes like a dream. Because there’s only 2 of us, I always end up freezing cake. I portion it all out first into pieces for two (don’t worry, we share… mostly!), then I wrap in cling film and a layer of foil. It will last in the freezer almost indefinitely, but it will be it’s best for up to 6 months.

To defrost it, remove it from the freezer and place either at room temperature or in the fridge, but leave it wrapped. That way, as the cake thaws and condensation forms, it will cling to the wrapping and not the cake. This method keeps your cake from going soggy.

Can you use cream cheese in place of mascarpone?

Of course, you can! Cream cheese and mascarpone are so similar in taste and texture that they are practically interchangeable in any recipe that calls for either one.

So, whatever the occasion… birthday, anniversary, Tuesday… whatever it is… this is the one cake I would suggest you make. Throw your heart and soul into all that espresso soaked sponge and chocolate frosting and you will be rewarded handsomely with gorgeous cake in your life!

Best Tiramisu Cake Recipe

This homemade tiramisu cake recipe from scratch is delicious and the presentation is beautiful.

It's so easy to make people think you've spent hours in the kitchen but that will be our secret.

Easy Tiramisu Cake Recipe


First you need to make the three 9" cakes.

For this cake recipe, if the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture that you want for this homemade cake.

1 cup homemade unsalted butter , softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
1 TBS pure vanilla extract
1 tsp instant coffee

1/4 cup brewed coffee
1 TBS homemade Kahlua (or any coffee flavored liqueur)

PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the dry ingredients together and set aside.

Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.

Start adding the flour mixture one cup at a time, and alternate with the milk ending with the flour mixture. Add the vanilla, brewed coffee and Kahlua, mix well and divide two thirds of batter between 2 pans.

Stir instant coffee into remaining third of the cake batter and then pour into the remaining cake pan.

Bake for 20 to 25 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.

Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

1 (8oz) pkg mascarpone cheese, softened
1/2 cup powdered sugar , sifted
2 TBS Kahlua or any coffee flavored liqueur

2 cups heavy whipping cream
1/4 cup powdered sugar , sifted
2 TBS Kahlua or any coffee flavored liqueur

2 TBS unsweetened cocoa powder
1 square dark chocolate bar


If you’re a Tiramisu novice (or even a beginner baker), there might be a few ingredients worth reading about before diving into the recipe.

Let’s begin with the cake: Not many ingredients are interchangeable when it comes to baking, which makes pretty much all of the ingredients pret-ty noteworthy. The type of flour, fats, and leaveners in the cake are all of equal importance, as are their quantities. Do your best to stick to the recipe, and this will yield the best possible results!


Mascarpone is a mildly-flavored, Italian cream cheese. If you don’t see it alongside American cream cheese at the grocery store, you’ll very likely find it with the specialty cheeses, which are often located near the deli.

Mascarpone is softer than your standard American cream cheese, and when you are getting ready to make your frosting, there is no need to bring it to room temperature. It should actually be cold when added to the bowl to prevent curdling.


Ladyfingers are dry sponge cakes in cookie form. They’re mild in flavor, and in combination their dry texture, they are were essentially made for soaking up flavors…like coffee.

If you don’t find ladyfinger cookies on the snack aisle at your grocery store, check the international aisle, specifically where other imported Italian ingredients are located.


You can use coffee or espresso for this recipe. However, if you are using coffee, you’ll want to brew it strong in order for that coffee-flavor to really sing in Tiramisu Cake!