Tiramisu Layer Cake


20170622_200349It’s my birthday! Or–it was. This year, I decided to make my own cake since I’ve been looking for any excuse to bake lately. I was debating between a matcha sponge cake and a coffee sponge cake initially. But then, I was struck by the idea of a tiramisu layer cake. While tiramisu cakes normally use lady fingers that are soaked in coffee liquor, I decided to make my own cake layers to make it more “birthday-esque”.



Tiramisu, which is Italian for “pick me up”, originated in Italy. They’re a perfect blend of sweet and bitter with the light marscapone filling and the coffee-soaked cake rounds. It’s a great cake to make for coffee lovers. You can make the cake ahead of time and wrap well in saran wrap and refrigerate until you’re ready to use. I suggest soaking the layers with coffee before putting it in the fridge to let the layers soak overnight for maximum flavor.


While the list of ingredients make it seem like a daunting cake to make, it is actually relatively simple to make with great results. Everyone has their own variation on tiramisu, but this is a cake you definitely need to try!


Note***ย This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright juneย 2017 ยฉ

Tiramisu Layer Cake


Light layer cake with a sweet coffee marscapone cream and covered with a light whipped cream
>>> Yields 1 8- inch cake
-Prep: 20 min
-Cook: 20 min
-Assemble: 15 min


Sponge Cake:

  • 1 C butter, softened
  • 1 1/2 C AP flour
  • 1 C white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Coffee Syrup:

  • 1/2 C warm water
  • 1/2 C white sugar
  • 2 tbsp ground coffee powder

Marscapone Cream:

  • 8 oz marscapone cheese
  • 1/2 C powdered sugar
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 2 C whipped cream
  • 1/2 C powdered sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp coffee liquor OR 2 tbsp ground coffee + 2 tbsp water


  • cocoa powder
  • chocolate shavings


1) Grease 2 8-inch round pans and line with parchment paper.
2) Preheat the oven to 350 F.
3) Cream the softened butter with sugar until fluffy. Add in the vanilla extract, milk, and eggs and mix until combined.
4) Add flour, baking powder, baking soda, and salt to the mixture and fold the batter until no flour streaks remain.
5) Divide the batter into the two prepared pans equally.
6) Bake the cakes for 20 minutes until the tops are lightly golden and the skewer comes out clean.
7) Let the cakes cool in the tin for 5 minutes and then remove from pans and let cool on racks. Slice the cakes in half.
8) Combine the coffee syrup ingredients and set aside to cool.
9) Poke holes on top of the cakes and brush on the syrup evenly on all four layers.
10) Make the marscapone filling by mixing the marscapone cheese, sugar, vanilla, coffee grounds, and salt until smooth. Refrigerate until assembly.
11) Make frosting by beating whipped cream and slowly add in sugar, coffee grounds, vanilla, and salt. Refrigerate until assembly.
12) Assemble the cake by placing one layer on a cake stand and cover with marscapone cream.
13) Add on the other layer and spread on the marscapone cream. Repeat this step for the next two layers.
14) Cover the cake with the whipped cream using a spatula.
15) Use a sieve to sprinkle cocoa powder evenly over the top. Add on a garnish of chocolate shavings.
16) Refrigerate until ready to serve. Cut and enjoy!

Happy eats!



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