Tiramisu Layer Cake
Indulge in the ultimate Italian-inspired dessert with this *Tiramisu Layer Cake*—a luxurious, coffee-infused treat that’s perfect for any occasion. Combining the flavors of traditional tiramisu with the grandeur of a layer cake, this recipe features moist vanilla cake layers soaked in a rich espresso-Kahlúa syrup, stacked with silky mascarpone cream, and finished with a dusting of cocoa powder and optional dark chocolate shavings. With a balance of creamy, caffeinated, and sweet flavors, this show-stopping dessert is both elegant and irresistible. Whether you're hosting a dinner party or simply treating yourself, this refrigerated cake is best served chilled for maximum flavor. Perfect for fans of Italian desserts, coffee confections, and layered decadence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 16 ounces Mascarpone cheese
- 1.5 cups Heavy cream
- 0.75 cups Powdered sugar
- 2 tablespoons Instant espresso powder
- 0.5 cups Hot water
- 2 tablespoons Kahlúa (optional)
- 2 tablespoons Cocoa powder (for dusting)
- 2 tablespoons Dark chocolate shavings (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully invert onto a wire rack to cool completely.
While the cakes are cooling, prepare the coffee syrup by dissolving the espresso powder in the hot water. Stir in the Kahlúa (if using) and set aside to cool.
For the mascarpone cream, beat the mascarpone cheese, heavy cream, and powdered sugar in a large bowl until smooth and fluffy. Avoid overmixing to prevent the cream from curdling.
To assemble, place one cooled cake layer on a serving plate. Brush generously with the coffee syrup so the cake absorbs the liquid.
Spread a layer of mascarpone cream evenly over the top of the cake layer.
Repeat with the second and third layers, brushing each with coffee syrup and spreading mascarpone cream on top. Save some cream for the sides of the cake, if desired.
Dust the top layer generously with cocoa powder using a fine sieve. Add chocolate shavings for extra garnish, if desired.
Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld together.
Slice and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
7230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.8 g | 570% | |
| Saturated Fat | 276.5 g | 1382% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2040 mg | 680% | |
| Sodium | 2670 mg | 116% | |
| Total Carbohydrate | 689.3 g | 251% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 468.0 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1163 mg | 89% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1763 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
