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Tiramisu Cake Recipe

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★★★★★

4.9 from 116 reviews

This elegant Tiramisu Cake is a delightful twist on the classic Italian dessert, featuring light and airy Genoise sponge layers soaked with espresso and amaretto, layered with rich mascarpone cream. Perfect for celebrations or make-ahead entertaining, it offers a balanced indulgence with a creamy texture and deep coffee flavor, finished with a dusting of cocoa powder and decorative rosettes.

Ingredients

Scale

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

  1. Make the Genoise Sponge Cake: Preheat the oven to 350°F (180°C). Grease and line two 8-inch round cake pans. Using a double boiler, whisk eggs and sugar until sugar dissolves and mixture is smooth. Transfer to a stand mixer and beat on high for 5 minutes until pale and doubled in volume, then whip on low for 10 minutes. Sift flour twice. Combine oil, milk, and vanilla in a separate bowl.
  2. Combine Batter: Gently fold sifted flour into the egg mixture without deflating it. Lighten the wet ingredients by mixing a small amount of batter with oil-milk-vanilla mixture, then fold back into the main batter to reach a ribbon stage. Divide batter evenly between pans and tap out air bubbles.
  3. Bake: Bake for 20–25 minutes until golden and springy. Remove and tap pans to release steam, then invert onto parchment-lined racks to cool completely.
  4. Prepare Mascarpone Cream: In a double boiler, whisk egg yolks and sugar until light and thick, heating to 165°F (74°C) for safety. Cool slightly. Whip cold mascarpone and amaretto in a mixer until smooth (avoid overmixing). Blend in cooled egg yolk mixture. Whip heavy cream to medium peaks and fold gently into mascarpone mixture. Use immediately.
  5. Assemble the Cake: Mix espresso and amaretto for the coffee soak. Slice each sponge in half horizontally to make 4 layers. Starting with one layer on a serving plate, brush generously with coffee soak, then spread mascarpone cream. Repeat with remaining layers. Apply a thin crumb coat of cream around the cake and chill for at least 4 hours or overnight.
  6. Decorate and Serve: Before serving, dust the cake with cocoa powder. Use leftover cream to pipe decorative rosettes around the top edge. Serve chilled with optional fresh berries or chocolate drizzle.

Notes

  • Be gentle when folding ingredients to preserve the cake’s lightness.
  • Use cold mascarpone and heavy cream for best whipping results.
  • Allow espresso to cool before soaking the cake to prevent sogginess.
  • Use a serrated knife for clean slicing of cake layers.
  • Substitute amaretto with coffee liqueur, dark rum, or omit for alcohol-free versions.
  • Variations include adding coffee extract or vanilla bean paste to the mascarpone cream for extra flavor.
  • The cake keeps well refrigerated for up to 3 days and can be frozen tightly wrapped for up to one month.

Keywords: Tiramisu Cake, Italian Dessert, Genoise Sponge, Mascarpone Cream, Coffee Soak, Amaretto, Easy Tiramisu, Layer Cake, Make-Ahead Dessert, Cocoa Powder Decoration

Find it online: https://biteandenjoy.com/tiramisu-cake-recipe/