Get ready for any celebration with this wonderful tiramisu layer cake. A light yellow sponge soaks up coffee syrup, the layers are filled with a coffee-infused chocolate ganache, and the cake is finished with an almond mascarpone buttercream for a luxurious tiramisu flavor in cake form.
This post was originally published in January 2020 and has been updated with additional details.
About this recipe
- The yellow sponge is simple and flavored with vanilla and a touch of almond extract. After baking, each layer is brushed with a coffee syrup to give that classic tiramisu note.
- The filling is a rich chocolate ganache with a hint of espresso to deepen the coffee flavor.
- The cake is finished with an almond mascarpone buttercream. The top is piped and dusted with cocoa powder for a traditional look and taste.
Ingredients
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Cake Ingredients -
Frosting and Filling Ingredients
The printable recipe card with full ingredient amounts and step-by-step instructions is available below.
Ingredient notes
- Oil: Use a neutral-flavored oil such as vegetable, canola, or rapeseed for best results.
- Almond extract: Adds a subtle, classic tiramisu note but is optional if you prefer not to use it.
- Butter: European-style butter with higher butterfat (e.g., Kerry Gold) makes the buttercream richer and creamier.
How to make this recipe
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One -
Two
One: Whisk together the flour, salt, and baking powder, then set aside.
Two: In a mixer fitted with the whisk attachment, beat the eggs, vanilla, almond extract (if using), and sugar until very thick and pale, about 2–3 minutes.
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Three -
Four
Three: Add the dry ingredients to the egg mixture and fold or mix just until combined.
Four: Heat the milk in a small saucepan until it begins to simmer. Remove from heat, then stir in the oil and butter until melted and combined.
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Five -
Six
Five: With the mixer on low, gradually add the warm milk mixture to the batter and mix until smooth.
Six: Divide the batter evenly among three greased and lined 8-inch pans. Bake at 325°F (165°C) for 35–40 minutes, until a skewer comes out clean. Cool 15 minutes in the pans, then transfer to a rack to cool completely.
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Seven -
Eight
Seven: For the coffee syrup, stir hot coffee, brandy (optional), and dark brown sugar until the sugar dissolves. Chill to room temperature before using.
Eight: For the coffee ganache, place chopped dark chocolate in a heatproof bowl. Bring heavy cream to a simmer, pour it over the chocolate with one tablespoon of hot coffee, let sit for a few minutes, then whisk until smooth. Cool to room temperature.
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Nine -
Ten
Nine: For the mascarpone buttercream, beat room-temperature butter and mascarpone together in a stand mixer with the paddle attachment until combined.
Ten: Add sifted confectioners’ sugar slowly on low, then increase speed to medium-high until smooth. Mix in vanilla, almond extract, and salt. Beat until light and fluffy and use immediately.
Recipe tips
- Weighing ingredients by grams yields the most consistent results—use a kitchen scale if possible.
- European-style butter gives the cream a richer mouthfeel; substitute regular unsalted butter if needed.
- If you only have fine table salt, halve the amount called for kosher salt (1 tsp kosher = ½ tsp fine).
- The mascarpone buttercream is softer than standard buttercream. Chill the assembled cake between steps if the frosting softens.
- Allow plenty of time: cool cake layers completely before frosting. Layers can be made a day ahead and wrapped tightly.
Frequently asked questions
Yes. Bake the cake layers at least a day ahead and wrap them individually in clingfilm. I don’t recommend making the buttercream too far in advance—prepare it when you’re ready to assemble for the best texture.
Chill the cake between key steps: after adding each filling layer, after the crumb coat, and after final piping. Pipe a mascarpone ring around the edge of each layer before adding ganache so it stays contained.
Store in the refrigerator because the frosting contains mascarpone. The cake keeps well for 3–4 days.
No. The cake is delicious with or without brandy; it’s optional and mainly adds an aromatic depth.
More layer cake ideas
- Chocolate Orange Cake
- Chocolate Peanut Butter Layer Cake
- Blueberry Jam Cake
If you make this cake, tag the creator on Instagram @alpineella and consider leaving a review. Enjoy baking!
Recipe
Tiramisu Layer Cake
Ella Gilbert
Pin Recipe
Equipment
- 3 x 8″ cake tins
Ingredients
Yellow Cake
- 383 g (3 cups) all-purpose flour
- 85 g (6 tbsp) unsalted butter
- 340 g (1 ½ cups) milk
- 6 eggs, room temperature
- 113 g (½ cup) sunflower oil
- 595 g (3 cups) granulated sugar
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 ½ tbsp vanilla extract
- ¼ tsp almond extract (optional)
Coffee Syrup
- 35 g (3 tbsp) dark brown sugar
- 210 ml (¾ cup) hot coffee
- 1 tbsp brandy (optional)
Coffee Ganache
- 170 g (1 cup) dark chocolate, chopped
- 180 ml (¾ cup) heavy cream
- 1 tbsp hot coffee
Mascarpone Buttercream
- 226 g (1 cup) unsalted butter, room temperature
- 226 g (8 oz) mascarpone, room temperature
- 454 g (4 cups) confectioners’ sugar, sifted
- ½ tsp vanilla extract
- 1 tsp almond extract
- ¼ tsp kosher salt
- 3 tbsp cocoa powder, for dusting
Weigh your ingredients with a kitchen scale for the best results!
Instructions
Make Cake
- Preheat oven to 325°F (165°C). Grease and line three 8″ cake pans, greasing the parchment tops as well.
- Whisk the flour, salt, and baking powder together and set aside.
- In a large bowl or stand mixer, beat the eggs, vanilla, sugar, and almond extract until thick and golden, about 2–3 minutes.
- Fold in the dry ingredients until just combined.
- Simmer the milk in a small saucepan, remove from heat, then add oil and butter, stirring until melted.
- With the mixer on low, slowly add the milk mixture and combine until smooth.
- Divide batter evenly among the pans (approx. 605 g each). Bake 35–40 minutes or until a skewer comes out clean. Cool 15 minutes in pans, then transfer to a rack to cool completely.
Make Coffee Syrup
- Combine hot coffee, brandy (if using), and dark brown sugar until dissolved. Cool to room temperature.
Make Coffee Ganache
- Place chopped chocolate in a heatproof bowl. Heat cream to a simmer and pour over the chocolate with the hot coffee. Let sit for about 10 minutes, then whisk until smooth. Cool to room temperature.
Make Buttercream
- Beat butter and mascarpone together in a stand mixer with the paddle attachment until combined. On low speed, gradually add sifted confectioners’ sugar. Increase speed to medium-high until smooth, then add vanilla, almond extract, and salt. Beat until light and fluffy. Use immediately.
Assemble
- Place the first cake layer on a stand. Brush the top with coffee syrup. Pipe a ring of mascarpone buttercream around the edge to form a barrier, then spread half the coffee ganache inside the ring. Repeat with the second layer.
- For the final layer, brush with coffee syrup, stack, and chill the assembled cake for 10 minutes.
- Apply a thin crumb coat of buttercream around the sides and top, chill 5–10 minutes, then finish piping stars or decorating as desired. Dust the top with sifted cocoa powder.
Notes
These recipes are developed and tested using metric weights. A kitchen scale yields the best and most consistent results. US cup conversions are provided for convenience but may vary.
Butter: European-style butter gives a creamier, richer result.
Salt: If using fine table salt instead of kosher, use half the amount indicated for kosher salt.
Storage: Keep the cake refrigerated for up to 4 days.
Nutrition information is an estimate per serving.
Leave a comment below or tag @alpineella on Instagram so your bake can be seen!