Tiramisu Cake

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I’ve always had a soft spot for tiramisu, but transforming it into a layer cake brings a whole new level of indulgence. This Tiramisu Cake captures everything I love about the classic Italian dessert — the velvety mascarpone filling, the bold kick of espresso, the dusting of cocoa — but it’s reimagined into a show-stopping cake that’s perfect for celebrations. The layers are tender and coffee-soaked, holding together creamy clouds of mascarpone whipped cream. Every bite melts in your mouth with just the right balance of sweetness and bitterness.

The first time I served this cake, it disappeared within minutes, and everyone insisted it was better than any tiramisu they’d had at a restaurant. It’s elegant without being fussy, impressive yet surprisingly simple to make at home. Whether you’re baking for a birthday, a holiday, or just a weekend dinner with friends, this cake never fails to impress.

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Why You’ll Love This Tiramisu Cake

This cake has everything you adore about traditional tiramisu, layered into a decadent dessert that slices like a dream. The espresso-soaked sponge layers are moist but never soggy, the mascarpone cream is luscious and not too sweet, and the dusting of cocoa powder on top adds a beautiful bitter finish. It’s a no-bake (or barely-bake, depending on your sponge choice) masterpiece that feels both familiar and fresh. Plus, it tastes even better the next day, making it perfect for prepping ahead.

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What Kind of Cake Should I Use for Tiramisu Cake?

For a true tiramisu cake experience, you’ll want a light, airy sponge that can absorb espresso without falling apart. I usually go with homemade sponge cake or genoise, but store-bought ladyfinger sheets or even soft vanilla cake layers can work in a pinch. The key is ensuring the cake is firm enough to hold its shape after soaking, but still tender to bite into. Avoid dense cakes like pound cake — they just don’t play well with the espresso soak.

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Options for Substitutions

Whether you’re working around dietary needs or just using what’s in your pantry, this cake is flexible enough to accommodate some smart swaps:

• Mascarpone Cheese: If you can’t find mascarpone, a blend of full-fat cream cheese and a touch of heavy cream can give you a similar richness.
• Espresso: Strong brewed coffee works just fine. You can also use decaf if caffeine’s an issue.
• Cake Layers: Ladyfingers are the traditional choice and make for a more classic texture. Pre-made sponge cake or even vanilla sheet cake can substitute nicely.
• Liqueur: Tiramisu often calls for coffee liqueur (like Kahlúa) or Marsala wine. You can skip it entirely or replace it with a teaspoon of rum or almond extract for flavor.
• Cocoa Powder: Unsweetened is best, but in a pinch, hot cocoa mix can do the job — just expect it to be a bit sweeter.

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Ingredients for This Tiramisu Cake

• Sponge Cake or Ladyfingers: These are the structure of the cake, soaking up the espresso while keeping the layers intact and soft.
• Espresso or Strong Brewed Coffee: Gives the cake its signature flavor — bold, slightly bitter, and aromatic.
• Mascarpone Cheese: Essential for that rich, creamy filling. It brings a smooth, tangy contrast to the sweetness.
• Heavy Cream: Whipped into the mascarpone for a light, fluffy texture that still holds up between layers.
• Granulated Sugar: Sweetens the cream mixture without overpowering it. Keeps the flavors balanced.
• Vanilla Extract: Just a splash enhances the depth of flavor in the cream filling.
• Coffee Liqueur or Marsala Wine (Optional): Adds warmth and complexity to the espresso soak.
• Unsweetened Cocoa Powder: Sprinkled on top, it finishes the cake with a touch of bitterness that complements the creamy layers.

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Step 1: Prepare the Cake Layers

If you’re baking sponge cake from scratch, allow it to cool completely before slicing into thin, even layers. If using ladyfingers or pre-made cake layers, have them ready to layer into your pan or dish.

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Step 2: Make the Espresso Soak

Brew a strong cup of espresso or coffee and let it cool to room temperature. Stir in the coffee liqueur or Marsala wine if you’re using any. Set it aside — this will be brushed or dipped onto each cake layer.

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Step 3: Whip the Mascarpone Filling

In a mixing bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture until fully combined and airy.

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Step 4: Assemble the Layers

Place the first layer of cake or ladyfingers in your serving dish. Brush generously with the espresso soak (or quickly dip ladyfingers before layering). Spread a thick layer of the mascarpone cream over the cake. Repeat with remaining layers, finishing with a layer of cream on top.

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Step 5: Dust with Cocoa Powder

Using a fine mesh sieve, dust the top of the cake with unsweetened cocoa powder. Cover the entire surface for that classic tiramisu look.

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Step 6: Chill

Refrigerate the cake for at least 6 hours, preferably overnight. This allows the flavors to meld and the texture to set beautifully before slicing.

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How Long to Cook the Tiramisu Cake

This dessert is mostly no-bake — the only “cooking” involved is if you’re baking your own sponge cake, which typically takes about 20–25 minutes in the oven at 350°F (175°C). If you’re using pre-made ladyfingers or store-bought sponge, there’s no cooking needed at all. The most important time factor is the chilling: at least 6 hours in the fridge, but overnight is ideal for the best texture and flavor.

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Tips for Perfect Tiramisu Cake

• Use cold mascarpone: It’s easier to work with and helps the cream filling stay thick and stable.
• Don’t over-soak the layers: Especially if using ladyfingers — a quick dip is enough. Oversoaking can make your cake soggy.
• Chill overnight: This is not optional if you want clean slices and the full flavor to develop.
• Dust cocoa just before serving: It stays fresh and pretty, and won’t absorb moisture and darken over time.
• Level your cake layers: Especially with homemade sponge, trimming them even makes for a more polished look and easier stacking.

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Watch Out for These Mistakes While Cooking

• Over-whipping the cream: If the whipped cream goes too far, it turns grainy or into butter. Stop at stiff peaks.
• Warm espresso soak: Let it cool before using or it can melt the cream filling.
• Skipping the chill time: Rushing the setting process means your cake won’t hold its shape and might be too soft.
• Overloading the layers with cream: Keep a balance between cake and cream so the structure doesn’t collapse.
• Using low-fat mascarpone or cream: You need the fat for stability and flavor — don’t skimp here.
• Forgetting to taste the espresso mix: Adjust sugar or liqueur before using so it’s just right.

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What to Serve With Tiramisu Cake?

Espresso or Cappuccino

Pairing the cake with a classic espresso heightens the coffee notes and feels very Italian.

Fresh Berries

A bowl of raspberries, strawberries, or blackberries adds tartness and color contrast.

Amaretto or Dessert Wine

A small glass of sweet almond liqueur or Vin Santo complements the creamy cake beautifully.

Whipped Cream with Chocolate Shavings

A side of lightly sweetened cream topped with dark chocolate curls makes an indulgent finish.

Pistachio or Almond Biscotti

For crunch and extra Italian flair, serve crisp cookies on the side.

Vanilla Gelato or Ice Cream

A scoop of smooth vanilla ice cream is an easy win and adds a cold contrast to the soft cake.

Chocolate-Covered Espresso Beans

Perfect as a garnish or on a dessert board for texture and an extra coffee kick.

Mint Leaves

Fresh mint isn’t just pretty — it gives a fresh pop that lightens each bite.

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Storage Instructions

Tiramisu cake needs to be stored in the refrigerator. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing fridge odors. It will stay fresh for up to 4 days. The flavor often deepens after the first day, making leftovers extra satisfying. If you want to freeze it, slice the cake and wrap each portion individually in plastic wrap and foil. Frozen tiramisu cake can last up to 2 months — just thaw in the fridge overnight before serving.

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Estimated Nutrition

While it varies based on the exact ingredients and portion size, here’s a rough estimate per slice (based on 12 servings):

• Calories: 410
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 135mg
• Sodium: 120mg
• Carbohydrates: 33g
• Sugar: 18g
• Protein: 6g
• Fiber: 1g

This is an indulgent dessert, rich in dairy and naturally higher in fat and sugar — but well worth every bite!

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Frequently Asked Questions

What’s the difference between tiramisu and tiramisu cake?

Tiramisu is typically layered with ladyfingers and served in a dish, while tiramisu cake is made with sponge cake layers and stacked like a traditional cake for slicing and presentation.

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Can I make tiramisu cake without alcohol?

Absolutely. Just leave out the coffee liqueur or Marsala and use extra espresso or a touch of vanilla or almond extract for flavor.

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Can I use store-bought sponge cake?

Yes! It’s a great time-saver. Just make sure it’s not too sweet or too dense — something light and airy works best.

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How far in advance can I make tiramisu cake?

You can make it up to 2 days ahead. The flavor actually improves over time, but for best texture, serve within 48 hours.

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Why is my mascarpone cream too runny?

It’s likely from overmixing or using warm ingredients. Use cold mascarpone and cream, and don’t overbeat once combined.

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Is it safe to eat raw eggs in traditional tiramisu?

This recipe doesn’t use raw eggs, so there’s no concern — but if you ever use a traditional version, opt for pasteurized eggs to be safe.

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Can I freeze tiramisu cake?

Yes, slice it and wrap tightly. It can be frozen for up to 2 months. Thaw overnight in the fridge for best results.

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What’s the best way to slice tiramisu cake cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts. It keeps the layers neat and the cream from smudging.

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Conclusion

This Tiramisu Cake is a true showpiece that turns a beloved classic into an elegant celebration dessert. Rich with espresso, velvety with mascarpone, and delightfully easy to slice, it’s a guaranteed crowd-pleaser. Whether you’re hosting a special event or just want to treat yourself, this cake delivers all the indulgence with minimal fuss. Once you try it, it’s bound to become your go-to dessert — and you’ll love how everyone asks for seconds.

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