Name: Tiramisu Cake Recipe
Prep time: 45 min
Cook time: PT-491244H6M36S
Total time: 5 h
Cuisine: Italian
Ingredients: 6 large eggs; 1⅛ cups (225g) white sugar; 1½ cups (171g) cake flour, sifted; ¼ cup (45g) vegetable oil; 3 tablespoons (36g) milk; 1 teaspoon vanilla extract; 16 oz (455g) mascarpone cheese; ¼ cup amaretto; 4 egg yolks; ¼ cup (50g) white sugar; 2 cups (476g) heavy cream; 6 shots espresso (180ml); ⅓ cup amaretto; 2 tablespoons cocoa powder

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Introduction

Discover the elegant delight of Tiramisu Cake, a luscious dessert that combines airy genoise sponge layers soaked in espresso and amaretto with a rich mascarpone cream. Perfect for celebrations or special occasions, this cake offers a sophisticated twist on the classic tiramisu.

The image shows a close-up of a layered cake with three visible layers of light brown sponge, each separated by thick creamy white frosting. The top of the cake is covered with a smooth layer of cocoa powder and decorated around the edge with swirls of piped white cream dusted lightly with cocoa powder. The sides of the cake reveal the alternating layers of sponge and cream, with a slightly textured and moist appearance to the sponge. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Genoise Sponge Cake:

6 large eggs
1⅛ cups (225g) white sugar
1½ cups (171g) cake flour, sifted
¼ cup (45g) vegetable oil
3 tablespoons (36g) milk
1 teaspoon vanilla extract

For the Mascarpone Cream:

16 oz (455g) mascarpone cheese
¼ cup amaretto
4 egg yolks
¼ cup (50g) white sugar
2 cups (476g) heavy cream

For the Coffee Soak:

6 shots espresso (180ml)
⅓ cup amaretto

For Decoration:

2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a heatproof bowl over simmering water, whisk the eggs and sugar until the sugar dissolves and the mixture feels smooth when rubbed between your fingers. Avoid overheating.
Step 3: Transfer the mixture to a stand mixer with a whisk attachment. Beat on high speed for 5 minutes until pale and doubled in volume, forming a ribbon trail when drizzled.
Step 4: Reduce mixer speed to low and whip for an additional 10 minutes.
Step 5: Sift the cake flour twice and set aside. In a separate bowl, mix the vegetable oil, milk, and vanilla extract.
Step 6: Gently fold the sifted flour into the egg mixture using a spatula, taking care not to deflate the batter.
Step 7: Take a small amount of batter and mix it with the oil-milk-vanilla mixture to lighten it, then fold this back into the main batter until fully combined and of ribbon consistency.
Step 8: Divide the batter evenly between the prepared pans. Tap the pans on the counter to release any large air bubbles.
Step 9: Bake for 20–25 minutes until the cakes are golden and springy to the touch.
Step 10: Remove from oven and tap pans again to release steam. Invert the cakes onto parchment-lined wire racks and let cool completely.
Step 11: To prepare the mascarpone cream, whisk egg yolks and sugar in a double boiler until light and thick, heating to 165°F (74°C) for safety. Continue whisking off heat until slightly cooled.
Step 12: In a stand mixer, whip cold mascarpone and amaretto on medium speed until smooth. Add the cooled egg yolk mixture and whip until just blended.
Step 13: Whip heavy cream to medium peaks, finishing by hand to avoid over-whipping. Fold the whipped cream gently into the mascarpone mixture and use immediately.
Step 14: Combine espresso and amaretto in a small bowl to make the coffee soak.
Step 15: Slice each sponge cake layer in half horizontally to create four thin layers.
Step 16: Place one layer on a serving plate, brush generously with the coffee soak, then spread an even layer of mascarpone cream over.
Step 17: Repeat with remaining layers, always soaking before adding cream.
Step 18: Apply a thin crumb coat of mascarpone cream around the outside of the cake. Chill for at least 4 hours or overnight.
Step 19: Before serving, dust the top with cocoa powder. Use remaining mascarpone cream to pipe decorative rosettes along the top edge.

Tips & Variations

Be gentle when folding to keep the batter and cream airy and light.
Use cold mascarpone and heavy cream for the best whipping results.
Allow espresso to cool before using it to soak the cake to prevent sogginess.
Use a serrated knife to slice the cake layers cleanly and evenly.
No Amaretto? Substitute with coffee liqueur, dark rum, or omit entirely.
Alcohol-Free Option: Replace amaretto with vanilla extract in both the coffee soak and the mascarpone cream.
Try grated dark chocolate or chocolate curls as an alternative decoration to cocoa powder.
Add coffee extract or vanilla bean paste to the mascarpone cream for extra flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the assembled cake (without cocoa powder or decorations) tightly wrapped for up to one month. Thaw in the refrigerator overnight. Serve chilled for best texture and flavor.

How to Serve

A close-up view of a round cake with three visible layers, each consisting of light brown sponge separated by thick creamy white frosting. The top layer is covered with a smooth layer of white cream dusted evenly with cocoa powder. Around the edge, dollops of white whipped cream are piped in a circular pattern, each sprinkled lightly with cocoa powder. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, it is ideal to make Tiramisu Cake the day before serving to allow the flavors to meld beautifully. It stores well in the refrigerator for up to 3 days.

Can I freeze the Tiramisu Cake?

Absolutely. Freeze the cake tightly wrapped without any cocoa powder or decorative toppings for up to one month. Thaw it overnight in the refrigerator before serving.