Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Tiramisu Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 10 reviews

This classic Tiramisu Cake recipe combines the rich flavors of coffee-soaked layers with creamy mascarpone filling and luscious coffee buttercream. Careful layering of espresso-infused syrup, smooth mascarpone custard, and airy buttercream frosting creates a decadent dessert perfect for special occasions. Finished with a dusting of cocoa powder and optional chocolate covered espresso beans, this recipe yields a beautifully elegant Italian-inspired cake that serves 12.

  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • ½ cup whole milk (room temperature, 120 ml)
  • ½ cup sour cream (room temperature, 120 g)
  • 5 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • 3 cups unbleached cake flour (360 g)
  • 2 cups granulated sugar (400 g)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsalted butter (very soft, 226 g)
  • 5 large egg yolks

For the Filling:

  • ½ cup granulated sugar (100 g)
  • 1 teaspoon cornstarch
  • ¾ cup whole milk (180 ml)
  • 1 tablespoon coffee liqueur
  • 16 ounces mascarpone cheese (room temperature, 452 g)

For the Buttercream:

  • 5 large egg whites (room temperature)
  • 1½ cups granulated sugar (300 g)
  • 1 pinch sea salt
  • 2 cups unsalted butter (softened, 454 g)
  • 1 teaspoon vanilla extract
  • 3 tablespoons coffee liqueur

For the Coffee Syrup and Decoration:

  • ¾ cup hot water (180 ml)
  • 1½ teaspoons espresso powder
  • 3 tablespoons coffee liqueur
  • ¼ cup unsweetened cocoa powder (25 g)
  • 12 chocolate covered espresso beans (optional)

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350ºF (175ºC). Lightly grease two 8-inch round cake pans with baking spray and line the bottoms with parchment paper. For even cake layers, wrap the pans with soaked fabric baking strips.
  2. Mix Wet Ingredients for Cake: In a large liquid measuring cup or medium bowl, whisk together the whole milk, sour cream, egg whites, and vanilla extract until well combined. Set aside.
  3. Combine Dry Ingredients: In the stand mixer bowl fitted with the paddle attachment, mix together the cake flour, granulated sugar, baking powder, and salt. Mix on low speed.
  4. Add Butter to Dry Mix: With the mixer running on low, add the very soft butter one tablespoon at a time until the mixture resembles coarse crumbs, which takes about 30 seconds to 1 minute.
  5. Add Milk Mixture Gradually: Slowly drizzle half of the milk and egg white mixture into the mixer on low speed and mix until just combined. Stop mixer, scrape down sides, then add the remaining milk mixture. Beat on medium speed until the batter becomes fluffy, approximately 30 seconds. Scrape bowl again if needed.
  6. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes, then invert onto wire racks and remove parchment paper. Cool completely.
  7. Make the Custard Filling: Warm ¾ cup of whole milk in a small pot over medium heat until steaming and bubbling slightly around edges, about 2-3 minutes.
  8. Whisk Egg Yolks Mixture: In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar, and cornstarch until smooth.
  9. Temper the Egg Yolks: Slowly whisk the hot milk into the egg yolk mixture until fully combined.
  10. Cook Custard: Pour the mixture back into the pot and cook over medium-low heat, whisking constantly and gently, until thickened and holding the trace of the whisk, about 2 minutes. Target temperature is 200°F (93°C).
  11. Chill Custard: Remove from heat, stir in 1 tablespoon coffee liqueur, then transfer to a bowl. Cover with plastic wrap pressed onto the surface and chill for 30 minutes to 1 hour until roughly room temperature. To cool quickly, place bowl in an ice bath and stir until cooled.
  12. Combine Mascarpone: Gently whisk mascarpone cheese until smooth, then fold half of the custard into it. Add the remaining custard and fold until no streaks remain. Cover and chill until ready to assemble.
  13. Prepare Italian Meringue for Buttercream: Place egg whites, 1½ cups granulated sugar, and sea salt in a heatproof bowl over a pot of simmering water without touching the water. Whisk constantly until mixture reaches 160°F (71°C), about 8-10 minutes.
  14. Whip Meringue: Transfer hot mixture to a stand mixer with a whisk attachment. Beat on medium speed until very fluffy, glossy, with soft peaks and the bowl is barely warm to touch, about 10-12 minutes.
  15. Add Butter: Reduce mixer speed to medium-low. Add softened butter one tablespoon at a time, ensuring full incorporation of each piece before adding the next.
  16. Flavor Buttercream: Mix in coffee liqueur and vanilla extract. Increase speed to medium-high and beat until frosting is fluffy and firm enough to spread, about 2-3 minutes. Stop to scrape the bowl occasionally.
  17. Prepare Frosting for Piping: Place ¾ cup of buttercream into a piping bag fitted with a large closed star tip. Place 1 cup buttercream into another piping bag fitted with a round 1A tip. Cover the remaining frosting and set aside.
  18. Make Coffee Syrup: In a small bowl, mix hot water, espresso powder, and coffee liqueur. Set aside to cool slightly.
  19. Slice Cake Layers: Cut each cooled cake layer in half horizontally, yielding 4 thin layers. Transfer mascarpone custard filling to a piping bag.
  20. Assemble First Layer: Place the first cake layer cut side up on a cake stand. Drizzle about a third of the coffee syrup (around 5 tablespoons) evenly over the layer. Spread a thin layer of buttercream on top. Using the round tip frosting, pipe a thin border around the edge to create a dam for the mascarpone filling. Dollop a third of the mascarpone filling (about 1 cup) on top and spread smoothly to the edges. Lightly dust with cocoa powder.
  21. Repeat Layers: Repeat the process two more times with cake layer, syrup, buttercream border, mascarpone filling, and cocoa powder. For the final top layer, place it bottom side up for a smooth finish.
  22. Frost Cake: Cover the entire cake with a smooth layer of remaining buttercream. You may scrape the sides for a “naked” cake look or leave a thick layer for a richer finish.
  23. Decorate: Dust the top of the cake with cocoa powder. Use the back of a spoon to remove a ring of cocoa powder from the edge to allow piped buttercream dollops to adhere. Pipe dollops of buttercream in the cleared ring and garnish with chocolate covered espresso beans if desired.
  24. Chill Before Serving: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and texture to set.

Notes

  • Wrapping cake pans with soaked fabric baking strips helps produce even, flat cake layers by preventing the pan edges from baking faster than the center.
  • If the buttercream seems runny after adding butter, chill the bowl briefly to let it firm up, then continue whipping.
  • Use room temperature ingredients, especially eggs and dairy, to ensure proper mixing and batter consistency.
  • Pressing plastic wrap directly onto the surface of the custard prevents a skin from forming during chilling.
  • The use of espresso powder and coffee liqueur intensifies the coffee flavor but can be adjusted or omitted for a less boozy dessert.
  • Chocolate covered espresso beans are optional but add a nice decorative touch and a crunchy coffee flavor.
  • Ensure egg whites are cooked to 160°F during buttercream prep to make the frosting safe to eat by gently heating over simmering water.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

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