Name: Tiramisu Cake
Prep time: 75 min
Cook time: 45 min
Total time: 300 min
Ingredients: 55 g cake flour; 80 g granulated sugar; 25 g cocoa powder; 25 g sugar-free milk; 25 g vegetable oil; 3 medium eggs (at room temperature, separated); 1 tsp vanilla extract; a pinch of salt; 20 g granulated sugar; 75 ml coffee; 1 tbsp rum or whiskey (optional); 250 g mascarpone cheese; 70 g granulated sugar (used separately); 300 ml heavy cream; 3 egg yolks; 5 g bloomed gelatine leaves; 1 tbsp rum or whiskey (or milk); 1 tsp vanilla extract

Jump to Recipe

I drew inspiration for this tiramisu cake from a K-drama series I was completely hooked on. I couldn’t stop thinking about how to make this iconic dessert my own—without the ladyfingers but with all the indulgence and elegance intact. So, I rolled up my sleeves and got to work crafting a tiramisu cake that would have that same delicate flavor. Scroll down to see my simple recipe!

Why This Tiramisu Cake Is A Crowd-Pleaser

This recipe is a game-changer for so many reasons, and I’m excited to share why it’s one of my all-time favorites to make and enjoy!

First, it’s the ultimate indulgence with its velvety texture and the perfect balance of flavors. The mascarpone cream is rich and creamy without being too heavy, and it pairs beautifully with the light, coffee-soaked chocolate sponge. Each bite melts in your mouth, combining the bittersweet notes of coffee and cocoa with the luxurious creaminess of the frosting—it’s pure decadence!
This cake is also incredibly versatile, making it perfect for any celebration or gathering. Whether it’s a birthday, an anniversary, or just a reason to bring people together, this cake has that wow factor. I’ve brought it to everything from formal dinner parties to casual brunches, and it’s always a showstopper that leaves people asking for the recipe!
Another thing I love about this recipe is that it’s ideal for making ahead of time. The flavors actually develop as the cake sits in the fridge, giving you that bakery-quality taste without the stress of last-minute preparation. By the time you slice into it, the coffee syrup has soaked beautifully into the cake layers, and the mascarpone has set into the perfect creamy texture.

9 Basic Steps To Make Tiramisu Cake

Chocolate Sponge Cake

Step 1

To start, line an 18cm round baking pan with parchment paper and set your oven to preheat at 160°C. Preparation is key! I always feel a little thrill as the kitchen warms up with the anticipation of baking.

Step 2

Now, separate three large eggs. This step always reminds me how much finesse baking requires; after years of practice, I’ve mastered cracking eggs with one hand, but no judgment if it takes you a bit longer!

Next, whisk the egg whites with a pinch of salt. When it starts to look foamy, gradually add 80g of sugar. Take your time here—it’s so satisfying to see the whites transform into glossy peaks. You’ll know they’re ready when stiff peaks form.

Step 3

Once you’ve achieved that beautiful meringue, add the three egg yolks and 1 teaspoon of vanilla extract. Mix the mixture using an electric mixer at the lowest speed until just combined. Overmixing at this stage can knock out all the air, so go gentle—about 10 seconds is all it takes.

Sift together 55g of cake flour and 25g of unsweetened cocoa powder, and add this to the meringue. Whisk again on low for another 10 seconds. Then, grab your spatula and gently fold the batter, making sure to scrape the bottom of the bowl. Folding is like a little dance—gentle, rhythmic movements ensure the batter stays light and airy.

Step 4

In another medium bowl, mix 25g of oil and 25g of milk. Add a small amount of the batter into this liquid mixture and stir well. This step ensures the two combine smoothly before you fold it back into the main batter. Gently fold everything together until just combined—no overmixing!

Pour the batter into your prepared pan and give it a little tap on the counter to release any big air bubbles. Bake at 160°C for 40–45 minutes.

Once it’s done, take the cake out of the pan, peel off the parchment paper, and let it cool completely on a wire rack.

Coffee Syrup

Step 5

While the cake cools, let’s prepare the coffee syrup. Brew 75ml of hot coffee, then stir in 20g of sugar and 1 tablespoon of rum or whiskey if you like a boozy kick. I find the subtle warmth of alcohol enhances the flavor, but it’s optional. Let the mixture cool completely before using.

Mascarpone Cream Filling

Step 6

This mascarpone cream is a labor of love but worth every moment. Begin by mixing three egg yolks with 50g of sugar until it’s smooth and pale. Add 1 teaspoon of vanilla extract and 1 tablespoon of rum (or milk, if you prefer).

Place this mixture over a bain-marie on low heat, stirring constantly for 3–5 minutes until it reaches 70°C. A candy thermometer is a baker’s best friend here!

Remove the mixture from heat and immediately stir in 5g of bloomed and drained gelatin. Mix until the gelatin dissolves completely.

Step 7

In another bowl, soften 250g of mascarpone cheese by stirring it gently. Add the egg mixture to the mascarpone and whisk until smooth and creamy. There’s something magical about how the flavors come together at this stage.

Now, whip 300ml of cold heavy cream with 20g of sugar until it’s about 50% whipped—not too stiff, just thickened with a bit of flow.

Fold a small portion of the whipped cream into the mascarpone mixture to lighten it, then add the rest and fold gently. Transfer the mascarpone cream into a piping bag—it’s ready for the fun part!

Assemble The Cake

Step 8

Once the cake has completely cooled, carefully slice it into three even layers, about 1cm thick each. Precision counts here, but don’t stress—imperfections are what make homemade cakes special. Use a 16cm mold to cut one of the layers into a 16cm circle. Then, cut two smaller circles (14cm each) from the other layers.

Place a 16 cm cake ring on your serving plate and fit the 16cm cake layer into it. Brush the top generously with the cooled coffee syrup to add moisture and flavor. Pipe a layer of mascarpone cream about 1 cm high and smooth it with a small spatula.

Add one of the 14cm cake layers on top, brush with coffee syrup, and spread another generous layer of mascarpone cream. Repeat with the final layer of cake. By now, the layers are stacked, and the cake is taking shape.

Step 9

Let the cake set in the fridge for at least 3 hours—or overnight if you can wait. When it’s ready, wrap a hot towel around the cake ring to loosen it, then gently remove the ring. Use an offset spatula to smooth the surface and sides if needed.

Finish by dusting the top with cocoa powder and garnishing with fresh strawberries for a pop of color and freshness. Slice, serve, and savor every bite.

Are you a coffeeholic? If yes, this coffee cake or pumpkin coffee cake will treat you to a flavor explosion!

Some Baking Notes

Decorating Ideas

When it comes to decorating this tiramisu cake, simplicity often shines the brightest, but there’s room for creativity, too! If you want to go a step further, you can pipe Swiss meringue buttercream or coffee buttercream as a border around each layer to hold the mascarpone filling in place—this trick gives the cake clean, defined edges while still embracing its elegant, homemade vibe.

The key here is to refrigerate the cake for a few hours (or even overnight) before decorating so it firms up a bit and won’t shift under the frosting.

Storing & Making Ahead

This cake is a dream to make ahead, which is perfect for busy schedules or when you want to plan for a special occasion. You can bake the sponge layers up to a month in advance—just cool them completely, wrap each layer in plastic wrap, and seal them in a freezer bag. I’ve found that freezing the layers also makes them easier to handle, but if you’re frosting them straight from the freezer, work quickly to avoid the frosting setting too fast on the cold cake.

For the mascarpone cream, I usually prefer making it fresh because of how sensitive it is to temperature. That said, it can be made a day or two in advance and kept in the fridge. When you’re ready to use it, just give it a quick mix to soften it back to that perfect creamy consistency. As for the coffee syrup, make it ahead, chill it in the fridge, and it’s ready when you are!

Once the cake is assembled, store it in the fridge to keep it fresh and chilled—it’s even better the next day when all the flavors have melded beautifully. If you have leftovers (lucky you!), slice and freeze them individually for a sweet treat anytime.