Indulge in Heavenly Delight: Easy Tiramisu Cake Recipe You Can’t Resist!

There’s something magical about Tiramisu Cake that transpires through every heavenly bite, whisking me back to family gatherings filled with laughter, stories, and the rich aroma of coffee wafting through the air. I still remember the first time I took a bite of this delicious cake at my grandma’s birthday party. It was a decadent explosion of flavors—coffee-soaked sponge layers intertwined with creamy mascarpone… it was love at first taste!

What makes this Tiramisu Cake recipe special is not just the divine combination of flavors but the fact that I’ve perfected it over the years, thanks to my wonderful grandmother’s loving teachings and a little experimentation of my own. I promise you, it’s better than any store-bought or restaurant version out there. This cake embodies comfort, nostalgia, and a dash of elegance, making it a perfect companion for any occasion.

By sharing my secrets and techniques, I aim to guide you through creating this delightful Tiramisu Cake from scratch! Let’s dive in and learn how to craft an irresistible dessert that will impress any guests (or just yourself!).

What Are Tiramisu Cake?

Tiramisu, translating to "pick me up" in Italian, has its roots in the heart of Italy, specifically from the Veneto region. This classic dessert was born in the 1960s and quickly became a beloved favorite worldwide. Traditionally made with coffee-soaked ladyfingers and a rich mascarpone cream, Tiramisu Cake elevates this dessert into luscious layers, showcasing moist sponge cake, smooth cream, and a hint of coffee in every bite.

With its coffee-infused sponge and velvety mascarpone, Tiramisu Cake strikes a perfect balance between sweetness and bitterness, creating a multi-layered experience that no one can resist. Whether it’s for birthdays, anniversaries, or a simple get-together, this cake adds a touch of Italian flair to any table, transforming ordinary moments into cherished memories.

Why You’ll Love This Recipe

1. Unmatched Flavor: Unlike ready-made options that often sacrifice quality for convenience, this homemade Tiramisu Cake boasts a fresh taste profile that dances on your palate with every forkful.

2. Cost-effective & Simple: Creating your Tiramisu at home is not only fulfilling but also wallet-friendly. Using everyday ingredients, you can produce an impressive dessert that rivals pricey bakery versions.

3. Customization Options: This recipe is highly versatile! Want to make it less sweet or alcohol-free? You can easily swap ingredients to fit your taste preferences or dietary needs. How about adding a dash of chocolate or some berries? The possibilities are endless!

4. Effort and Reward: While this Tiramisu Cake may seem complex, I promise it is quite straightforward! With my step-by-step guide, you’ll feel like a pro in the kitchen, without spending hours perfecting it. Plus, the chilling time allows for stress-free preparation, giving you time to engage with your guests.

5. Family Bonding: Baking this cake can be a fun family activity. Kids love soaking the layers, and grandparents will cherish time spent sharing stories while assembling the cake. It’s a wonderful opportunity for family tradition that can be passed down through generations.

Ingredients

For the Genoise Sponge Cake:

• 6 large eggs (room temperature for better volume)
• 1⅛ cups (225g) white sugar
• 1½ cups (171g) cake flour, sifted (cake flour gives a light and airy texture)
• ¼ cup (45g) vegetable oil
• 3 tablespoons (36g) milk (I recommend whole milk for richness)
• 1 teaspoon vanilla extract

For the Mascarpone Cream:

• 16 oz (455g) mascarpone cheese (choose high-quality for the best taste)
• ¼ cup amaretto (or substitute with almond extract if you want to skip the alcohol)
• 4 egg yolks
• ¼ cup (50g) white sugar
• 2 cups (476g) heavy cream (cold for whipping)

For the Coffee Soak:

• 6 shots espresso (180ml; feel free to use strong brewed coffee)
• ⅓ cup amaretto

For Decoration:

• 2 tablespoons cocoa powder (for dusting, use a good-quality brand for a rich finish)

Brief Notes:

• Use fresh ingredients for optimal flavor.
• Cake flour is ideal for a light sponge; all-purpose flour is not recommended.
• Ensure eggs and mascarpone cheese are at room temperature for best incorporation.

Step-by-Step Instructions

Make the Genoise Sponge Cake:

1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.

2. In a heatproof bowl over a simmering pot of water (double boiler), whisk the eggs and sugar together until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers—this should take about 5 minutes. Professional Tip: Make sure the bowl doesn’t touch the water to avoid cooking the eggs too quickly!

3. Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until pale and doubled in volume (around 5 minutes). The mixture should leave a ribbon trail when drizzled back into the bowl.

4. Reduce to a low speed and continue whipping for another 10 minutes.

5. Meanwhile, sift the flour twice and set aside. In another bowl, combine the oil, milk, and vanilla.

6. Gently fold the sifted flour into the whipped egg mixture using a spatula, careful not to deflate the batter. This is crucial for a light and airy cake.

7. Take a scoop of the batter and mix it with the oil-milk-vanilla mixture. This lightens the wet ingredients and helps it blend evenly into the batter.

8. Fold the lightened wet ingredients back into the main batter until fully combined and at the ribbon stage. Be gentle!

9. Divide the batter evenly between the prepared pans. Professional tip: Tap each pan lightly on the counter to remove large air bubbles that could cause pits.

10. Bake for 20-25 minutes, until golden and springy to the touch. A toothpick inserted in the center should come out clean.

11. Remove from the oven and tap the pans again to release steam, preventing collapse. Invert cakes onto parchment-lined wire racks and let cool completely.

Prepare the Mascarpone Cream:

1. In a double boiler, whisk together the egg yolks and sugar until pale and thick, ensuring all the sugar is dissolved. Tip: Heat until the mixture reaches 165°F (74°C) to ensure food safety.

2. Remove from heat and continue to whisk until slightly cooled.

3. In a stand mixer, whip the cold mascarpone and amaretto on medium speed until smooth—be careful not to overmix.

4. Add the cooled egg yolk mixture to the mascarpone and whip gently just until blended.

5. Whip heavy cream to medium peaks and fold it gently into the mascarpone mixture. Use immediately for best texture, or refrigerate briefly if needed.

Assemble the Cake:

1. In a small bowl or jug, combine the espresso and amaretto to make the coffee soak.

2. Slice each sponge cake in half horizontally, creating four thin layers.

3. Place one layer onto a serving plate and generously brush with the coffee soak—be indulgent!

4. Spread an even layer of mascarpone cream over the soaked cake, then repeat the process with the remaining layers.

5. Once stacked, apply a thin crumb coat of mascarpone cream around the outside and refrigerate for at least 4 hours or overnight.

6. Before serving, dust the top of the cake with cocoa powder and use any leftover mascarpone cream to pipe decorative rosettes around the top edge for that finishing touch.

Chef’s Tips:

• Timing is key! Allow the cake to chill adequately for the flavors to meld beautifully.
• If you find your mascarpone cream is too thick, add a tablespoon of heavy cream to loosen it.
• Common mistakes: Overbeat the cream, which can lead to a grainy texture. Gently fold in the cream for the best results!

Expert Tips & Tricks

1. Storage: The Tiramisu Cake can be stored in the refrigerator for up to 3 days. It actually improves in flavor as it sits and chills!

2. Make-Ahead: You can prepare the sponge cake a day in advance and store it wrapped tightly. The mascarpone cream can also be made ahead and kept refrigerated for about a day.

3. Troubleshooting: If your sponge cake sinks, it may have been undercooked or not whipped sufficiently. Trust that ribbon stage!

4. If you find it difficult to slice your layers evenly, use a serrated knife and take your time!

5. Serving suggestion: Pair your Tiramisu Cake with a side of fresh berries for a refreshing contrast to its richness.

6. To create a smoother finish on your cake, consider chilling your sponge layers briefly in the fridge before frosting.

Serving Suggestions

This magnificent Tiramisu Cake is a showstopper, but it always pairs beautifully with a cup of rich espresso or a scoop of vanilla ice cream. For a delightful presentation, serve slices with fresh berries and a sprig of mint to add a pop of color!

Celebrations such as birthdays, anniversaries, or even a simple dinner party are perfect occasions to showcase this sophisticated dessert. It’s sure to elicit delighted “oohs” and “aahs” from guests!

Variations & Substitutions

• Flavor Combinations: Try adding a hint of orange zest to the mascarpone cream for a bright twist!

• Dietary Restrictions: For a gluten-free version, substitute cake flour with a gluten-free blend. You can use dairy-free mascarpone and cream for a dairy-free option too!

• Seasonal Variations: Incorporate pumpkin puree and spices in the fall to create a delightful seasonal Tiramisu Cake that bursts with cozy autumn flavors.

Nutrition & Storage Info

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours (including chilling)
• Yield: About 12 servings
• Estimated Calories: Approximately 300 calories per slice

Storage Instructions:

• Keep refrigerated in an airtight container for up to 3 days.
• For longer storage, freeze unassembled layers, tightly wrapped, for up to one month. Thaw and assemble when ready!

FAQ Section

1. Can I use instant coffee instead of espresso?
   Yes! You can dissolve instant coffee granules in hot water to create a coffee soak that works perfectly.

2. Why is my sponge cake dense?
   Your sponge cake may be dense due to not whipping the eggs enough or overmixing the batter. Be gentle!

3. How long can Tiramisu Cake last?
   The cake can last up to 3 days in the refrigerator, but it’s best enjoyed fresh.

4. Can I make this recipe without alcohol?
   Absolutely! Substitute the amaretto with vanilla extract and use coffee with the same soaking method.

5. What can I use if I can’t find mascarpone cheese?
   Cream cheese can be used in a pinch, though it’ll alter the flavor slightly. Mix it with some heavy cream to create a smoother texture.

6. Is it necessary to chill the cake?
   Yes! Chilling allows the flavors to meld and enhances the texture immensely.

7. Can I layer this Tiramisu with fruit?
   Certainly! Fresh berries or poached fruit can add a delicious fresh element to the layers.

8. What if my cream is too runny?
   If your cream is runny, it may not have been whipped to the right consistency. Try placing it in the fridge to firm up before using it.

9. Can I make it in advance?
   Yes! Prepare the cake a day ahead, and it will taste even better after resting.

10. How do I store leftovers?
    Store any leftover cake in the fridge, covered tightly to maintain freshness.

Conclusion

There you have it—your guide to creating an unforgettable Tiramisu Cake that sings with flavor and joy! This recipe is a labor of love, weaving together sweet memories and comforting flavors. I encourage you to gather your loved ones, unleash your inner baker, and create this delightful cake that will surely win hearts.

I would love to hear your thoughts or any personal touches you’ve added! Feel free to drop a comment below and share your baking experience. And if you’re looking for more mouthwatering recipes, don’t forget to explore my blog for additional sweet delights. Happy baking!

Tiramisu Cake

A delightful Tiramisu Cake with coffee-soaked sponge layers and rich mascarpone cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 5 hours hrs

Course Dessert, Snack

Cuisine Italian

Servings 12 servings

Calories 300 kcal

Ingredients

  

For the Genoise Sponge Cake

• 6 large eggs (room temperature for better volume)
• 1⅛ cups white sugar (225g)
• 1½ cups cake flour, sifted (171g; cake flour gives a light and airy texture)
• ¼ cup vegetable oil
• 3 tablespoons milk (36g; whole milk recommended for richness)
• 1 teaspoon vanilla extract

For the Mascarpone Cream

• 16 oz mascarpone cheese (choose high-quality for the best taste)
• ¼ cup amaretto (or substitute with almond extract if you want to skip the alcohol)
• 4 large egg yolks
• ¼ cup white sugar (50g)
• 2 cups heavy cream (cold for whipping; 476g)

For the Coffee Soak

• 6 shots espresso (180ml; feel free to use strong brewed coffee)
• ⅓ cup amaretto

For Decoration

• 2 tablespoons cocoa powder (for dusting; use a good-quality brand for a rich finish)

Instructions

 

Make the Genoise Sponge Cake

• Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper for easy removal.
• In a heatproof bowl over a simmering pot of water (double boiler), whisk the eggs and sugar together until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers—this should take about 5 minutes.
• Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until pale and doubled in volume (around 5 minutes).
• Reduce to a low speed and continue whipping for another 10 minutes.
• Meanwhile, sift the flour twice and set aside. In another bowl, combine the oil, milk, and vanilla.
• Gently fold the sifted flour into the whipped egg mixture using a spatula, careful not to deflate the batter.
• Take a scoop of the batter and mix it with the oil-milk-vanilla mixture. Fold the lightened wet ingredients back into the main batter until fully combined.
• Divide the batter evenly between the prepared pans and bake for 20-25 minutes, until golden.
• Remove from the oven and let cool completely.

Prepare the Mascarpone Cream

• In a double boiler, whisk together egg yolks and sugar until pale and thick, ensuring all the sugar is dissolved.
• Remove from heat and continue whisking until slightly cooled.
• In a stand mixer, whip the cold mascarpone and amaretto on medium speed until smooth.
• Add the cooled egg yolk mixture to the mascarpone, blending gently.
• Whip heavy cream to medium peaks and fold gently into the mascarpone mixture.

Assemble the Cake

• Combine espresso and amaretto for the coffee soak.
• Slice each sponge cake in half horizontally, creating four layers.
• Soak each layer with coffee and spread mascarpone cream in between.
• Apply a crumb coat of mascarpone cream around the outside and refrigerate for 4 hours or overnight.
• Dust with cocoa powder before serving.

Notes

Use fresh ingredients for optimal flavor. For variations, try adding chocolate or fruits. Make sure to chill the cake for the best flavor.

Keyword Cake, Coffee, Dessert, Homemade, Tiramisu