I love tiramisu and I love cake so it’s only logical that I’d bring the two together! The brandy, liqueur, and coffee make an intoxicating combination and there’s a creaminess to the whole thing that’s just beyond.
This really might be my all time favorite cake ever. (My husband actually took it away from me and said “you’ve had enough.” I was eating the whole cake with no regrets!)
Frequently Asked Questions
What flavor is tiramisu cake?
Tiramisu cake has notes of coffee, vanilla and brandy with just a hint of chocolate. The mascarpone custard filling lends a wonderful light and creamy taste, which really balances out the coffee syrup.
How do you make authentic tiramisu?
To make a traditional tiramisu you can use the mascarpone filling from this recipe to create a layer upon which you will add lady fingers briefly soaked in the coffee mixture. Create several layers of of the filling and lady fingers beginning and ending with the filling. Top with a dusting of cocoa powder and garnish with candied pansies if desired.
What is tiramisu cake made of?
Tiramisu cake is made of moist and fluffy vanilla layers soaked with a mixture of brandy, coffee liqueur and espresso. Between each layer is a creamy mascarpone custard with a dreamy Swiss meringue buttercream on the outside. I topped the cake off with a dusting of cocoa powder and chocolate covered espresso beans.
Does tiramisu cake need to be refrigerated?
You can leave this cake out overnight if covered but it’s best to refrigerate if storing for any time longer than that. Let your cake come to room temperature before serving for optimum enjoyability.
The mascarpone filling is very creamy, almost too creamy for a layer cake but you can make it work! Chill and don’t overwork. If your cake starts to lean then it’s time for a skewer in the center and a few minutes in the fridge to set up.
Can you make this without alcohol?
Yes! Just skip it and add a bit more sweetened coffee. You can also use some brandy extract if you can find it.
What if you can’t find Mascarpone anywhere?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature! It’s not exactly mascarpone but it will do in a pinch!
- 8oz cream cheese
- 1/4 cup heavy cream
- 2tbs unsalted butter
How to Make Tiramisu Cake
1. Preheat oven to 350 degrees. Butter and flour two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers. In a large bowl, mix the milk, sour cream, egg whites, and extracts.
2. Sift the flour, salt, sugar and baking powder into the bowl of a stand mixer. Fit with a paddle attachment and run on low to mix.
3. Add the room temperature butter to the flour mixture in roughly tablespoon-sized chunks then beat on low for an bout 2 minutes. You’ll see the butter incorporated creating a coarse meal.
4. Drizzle about 1/2 of the milk mixture into the flour/butter mixture while beating on medium-low. Mix until combined then scrape the bowl down and add the remaining milk mixture and beat for an additional 1 minute. Evenly distribute the batter between the two pans. Bake at 350F for 27-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for a few minutes then invert onto a wire rack to cool completely.
5. Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk. Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
6. Once the egg whites reach 160F transfer to the bowl of a stand mixer fitted with a paddle attachment. While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant Espresso with 3 tbsp of Brandy. Add to the buttercream and mix until incorporated.
7. To make the mascarpone filling: Whisk the yolks and sugar in a heatproof bowl. Place over a pot of simmering water (water cannot touch the bowl) and continue whisking until the sugar dissolves. Whisk in the milk slowly. Whisk consistently until the combined ingredients have a light/airy consistency (around 10 minutes). The internal temperature of the mixture should register at 170 degrees when you finish. Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute). Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula. Whisk until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.
8. In a medium bowl mix the coffee, brandy, sugar and liqueur then set aside.
9. Once the cake layers are cool carefully cut each layer into two thinner layers yielding four In total. Place first layer cut side up on a cake stand and drizzle the coffee mixture on top.
10. Pipe the mascarpone filling onto the first layer then dust with cocoa powder. Place the second layer on top then continue to build the cake until it is complete. If the cake is unstable you can place a skewer down the middle and chill it to firm things up.
11. Cover the cake in the Swiss Meringue and Smooth. I scrapes the side for a “naked” look but you might enjoy having more frosting per bite. Dust top with cocoa powder.
12. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere). Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip.
Pro tips for the best tiramisu cake
- If you’re not using 6-inch pans, double the batter recipe for 8-inch pans or triple the recipe for 9-inch pans.
- You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
- If you’re not into adding alcohol then mix the coffee with some simple syrup and vanilla to the soak the cake with. If you hate the taste of coffee but are still tempted to try this then sub in some hot chocolate and mix with the brandy.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you don’t want to make Swiss buttercream you can use the simpler and sweeter American variety. I prefer the smoothness and taste of the Swiss buttercream however the American type will hold up better in heat.
- You can also just cover the cake in the mascarpone custard and give it a rough smooth to save time.
If you love this recipe try these out!
If you’ve tried this recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tiramisu Cake
Ingredients
For the Cake
- 1 3/4 cups cake flour 175g
- 3/4 cup milk room temperature
- 3 large egg whites room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp table salt
- 3/4 cup unsalted butter softened but still cool
- 1/4 cup sour cream
For the Swiss Meringue Buttercream:
- 5 egg whites room temperature
- 1 ½ cup granulated sugar
- 1 pinch sea salt
- 2 cups unsalted butter room temperature
- 1 tsp vanilla extract
- 1 tbsp instant espresso
- 3 tbsp brandy
For the Syrup:
- 1 cup strong coffee
- 1/3 cup brandy
- 2 tbsp coffee liqueur
For the Filling:
- 4 egg yolks large
- 2/3 cup sugar
- 1/2 cup whole milk
- 16 ounces mascarpone cheese at room temperature
For the Assembly:
- 1/4 cup cocoa powder unsweet
- 12 chocolate covered espresso beans
Instructions
For the Cake:
- Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.
- In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.
- Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.
- Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.
- Distribute the batter evenly between the two pans.
- Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.
- Invert the cakes onto a wire rack to cool completely.
For the Filling:
- Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.
- Whisk in the milk slowly.
- Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.
- Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).
- Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.
- Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.
For the Swiss Meringue Buttercream:
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
- Transfer the bowl to a stand mixer with a paddle attachment.
- While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.
- You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).
For the Syrup:
- Mix the coffee, brandy, and liqueur. Set to the side.
For the Assembly:
- Cut cake layers in half
- Transfer cooled, mascarpone custard to a piping bag.
- Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).
- Pipe the mascarpone filling on top and dust with cocoa powder.
- Place next layer on top. Repeat until all layers have been added.
- Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you'll probably want a nice thick layer!
- Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).
- Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.
Notes
- Given that the mascarpone is very soft, your cake may be unstable. If this is the case, use a skewer through the center and refrigerate to stabilize it.
- Make the mascarpone frosting ahead so it can chill in the fridge for a bit.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you’re not using 6-inch pans, double the batter recipe for 8-inch pans or triple the recipe for 9-inch pans.
Nutrition
