Tiramisu Cake

I still remember the first time I made a tiramisu cake—it felt almost too pretty to slice. The layers looked so neat, the cream so smooth, and that soft dusting of cocoa on top made it look like it belonged in a bakery window.

But the real magic came with the first bite. Light sponge, a whisper of coffee, and that silky mascarpone cream melting on my tongue—it was one of those cakes I couldn’t stop going back to.

What I love most about this cake is how it feels both fancy and simple at the same time.

It looks elegant enough for a birthday or a special gathering, but honestly, I’d happily bake it just for myself on a quiet weekend.

Every slice has that unmistakable tiramisu flavor, only now it’s standing tall as a showstopper cake.

If you’ve only ever tried tiramisu in a dish, you’re in for a surprise. This version keeps all the flavors we love—coffee, cream, cocoa—but transforms them into a cake that feels extra special. And the best part?

It’s not as complicated as it looks. Once you try it, you’ll see how rewarding it is to make your own tiramisu cake at home.

Tiramisu Cake Recipe

Ingredients

For the Sponge Cake (3 layers, 8-inch pan):

1 cup (120 g) all-purpose flour, sifted
1 tbsp cornstarch
1 tsp baking powder
¼ tsp salt
4 large eggs, room temperature
¾ cup (150 g) granulated sugar
⅓ cup (80 ml) milk, warm
¼ cup (60 ml) neutral oil (like sunflower or canola)
1 tsp pure vanilla extract

For the Coffee Syrup:

1 cup (240 ml) strong brewed coffee, cooled
3 tbsp sugar
1 tsp vanilla extract

For the Mascarpone Cream:

1 ½ cups (360 ml) heavy whipping cream, chilled
1 cup (225 g) mascarpone cheese, chilled
½ cup (60 g) powdered sugar, sifted
1 tsp vanilla extract

For Decoration:

Unsweetened cocoa powder, for dusting
Extra mascarpone cream (from above) for piping swirls

Instructions

Step 1: Prepare the Sponge

Preheat oven to 170°C (340°F). Grease and line three 8-inch round cake pans with parchment.
In a medium bowl, sift together flour, cornstarch, baking powder, and salt.
In a large mixing bowl, beat eggs and sugar with a hand mixer or stand mixer on high speed for 6–8 minutes, until pale, thick, and tripled in volume.
In a small jug, whisk together milk, oil, and vanilla.
Sift half the dry mixture over the whipped eggs and gently fold using a spatula. Add half the milk-oil mixture and fold again. Repeat with remaining dry ingredients and liquid.
Divide batter evenly into pans and bake for 18–22 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 5 minutes, then remove and cool completely on a wire rack.

Step 2: Make the Coffee Syrup

In a small saucepan, combine coffee and sugar. Heat gently until sugar dissolves, then remove from heat.
Stir in vanilla and let it cool to room temperature.

Step 3: Prepare the Mascarpone Cream

In a large bowl, beat heavy cream until soft peaks form.
In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth (do not overmix).
Gently fold the whipped cream into the mascarpone mixture until silky and stable.

Step 4: Assemble the Cake

Place the first sponge layer on a cake board or serving plate.
Using a pastry brush, generously soak the cake layer with coffee syrup (but don’t drench to the point of sogginess).
Spread a thick, even layer of mascarpone cream over the sponge.
Repeat with the second and third sponge layers, brushing each with coffee syrup and topping with cream.
Cover the entire cake with the remaining mascarpone cream, smoothing with an offset spatula for a clean finish.

Step 5: Decoration

Fill a piping bag fitted with a star tip and pipe small swirls around the cake’s top edge.
Place the cake in the fridge for at least 2 hours to set.
Right before serving, dust the top generously with unsweetened cocoa powder for that signature tiramisu look.

How Do You Keep Tiramisu Cake From Getting Soggy?

It’s easy for tiramisu cake to become too wet, but with a few simple tricks, you can keep the layers soft without turning soggy.

Soak lightly: Brush the sponge with coffee instead of pouring it.
Use cooled coffee: Hot coffee makes the cake absorb too much liquid.
Don’t oversoak: A light coating is enough to give flavor without drowning the sponge.
Chill properly: Let the cake rest in the fridge so the cream sets and holds the layers.

Can I Make Tiramisu Cake Without Mascarpone Cheese?

Yes, you can still enjoy tiramisu cake without mascarpone. The cream texture will change slightly, but it stays delicious.

Cream cheese blend: Mix cream cheese with a little whipped cream for a smooth filling.
Whipped cream only: Whip heavy cream with powdered sugar for a lighter version.
Ricotta option: Blend ricotta until smooth and combine with whipped cream.

Is Tiramisu Cake Safe For Kids?

Tiramisu cake is safe for children if you prepare it with kid-friendly options.

Use decaf coffee: This keeps the flavor without caffeine.
Avoid raw eggs: Always use cooked or pasteurized alternatives.
Keep sugar balanced: Too much sweetness can be heavy for kids.

How Do I Make Tiramisu Cake Without Eggs?

Egg-free tiramisu cake is possible and still creamy if you use simple swaps.

Whipped cream base: Use whipped cream mixed with mascarpone for structure.
Custard alternative: Make a cornstarch-thickened custard with milk and fold into cream.
Store-bought stabilizers: Add a small amount of instant pudding mix for firmness.

Can I Prepare Tiramisu Cake a Day In Advance?

Yes, and it actually tastes better when made ahead.

Make 24 hours early: The flavors blend beautifully overnight.
Cover tightly: Keep it wrapped in plastic to prevent drying.
Store chilled: Always refrigerate until serving time.

How Do I Stop Cocoa Powder From Clumping On Top Of Tiramisu Cake?

A smooth cocoa finish makes tiramisu look perfect. These tricks help avoid clumps.

Dust right before serving: Cocoa absorbs moisture if added too early.
Use a fine sieve: This spreads the powder evenly.
Chill first: A cold cream surface prevents cocoa from sticking unevenly.

Can I Use Sponge Cake Instead Of Ladyfingers In Tiramisu Cake?

Yes, sponge cake works beautifully and gives a softer bite.

Bake light sponge: Use an airy sponge so it soaks coffee well.
Slice evenly: Cut layers thin so they absorb flavor like ladyfingers.
Avoid oversoaking: Sponge absorbs faster than ladyfingers, so brush lightly.

Why Does My Tiramisu Cream Turn Runny?

Cream can sometimes lose its firmness, but these are the main reasons and fixes.

Overmixing: Whipping mascarpone too long makes it watery.
Warm ingredients: Always keep cream and mascarpone chilled.
Not enough whipping: Heavy cream should form stiff peaks before folding.
Extra liquid: Too much coffee soaking into the layers can thin the cream.

Can Tiramisu Cake Be Frozen?

Tiramisu cake can be frozen, but it must be done carefully so the cream doesn’t lose its texture.

Slice before freezing: Wrap each slice separately for easier thawing.
Wrap well: Cover in plastic wrap, then foil, to avoid freezer burn.
Freeze short-term: Keep for up to 1 month only for the best taste.
Thaw gently: Place in the fridge overnight, never at room temperature.