Tiramisu Layer Cake

close up of cake with slice missing out of it on white cake stand

All the delicious flavors of the classic dessert, now made into an even more delicious cake! This Tiramisu Layer Cake is the perfect cake to bake for any and all occasions. It's perfectly sweet, with bold flavors from the cocoa and espresso, and finished with the most delicious mascarpone filling. It's SO GOOD!

Course: Dessert

Cuisine: American, Italian

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings: slices

Calories: 798kcal

Ingredients

Cake

3⅓ cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
4 large egg whites beaten to medium-stiff peaks
¾ cups unsalted butter room temperature
1¾ cups granulated sugar
1 cup whole milk room temperature
2 teaspoons vanilla extract

Coffee Syrup

2 Tablespoons strong coffee
2 Tablespoons coffee liqueur

Marscapone Filling

1⅞ cups heavy cream cold
⅜ cup powdered sugar
1½ teaspoons vanilla extract
1 cup mascarpone cheese cold

Chantilly Cream

3 cups heavy cream cold
1½ teaspoons vanilla extract
3 Tablespoons powdered sugar

To Assemble

cocoa powder

Instructions

Cake

Heat oven to 325℉ (165℃).
Spray four 6 inch pans with baking spray. Set aside.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Beat egg whites to medium-stiff peaks. Set aside.
Beat butter and sugar with an electric mixer until light and fluffy, 3-4 minutes.
Mix in flour mixture along with milk, beginning and ending with flour mixture.
Add vanilla.
Fold in egg whites.
Divide batter evenly between prepared pans.
Bake 20-25 minutes, or until done.

Coffee Syrup

In a small bowl, combine coffee and liqueur. Set aside.

Marscapone Filling

With an electric mixer, beat heavy cream, powdered sugar, and vanilla to medium peaks.
Stir in mascarpone.
Cover and refrigerate until ready to use.

Chantilly Cream

Beat cream, vanilla, and powdered sugar with an electric mixer to stiff peaks.
Cover and refrigerate until needed.

Assembly

Once cake layers have cooled completely, place one layer on cake plate.
Brush top with coffee mixture.
Pipe ⅓ of mascarpone cream.
Sift cocoa powder over top.
Top with 2nd cake layer and repeat process.
Repeat process with 3rd cake layer.
Place 4th cake layer on top.
Brush with coffee syrup.
Frost cake with Chantilly cream.
Decorate as desired.

Notes

Room temperature is about 7℉ (2℃).
While whipping the egg whites, be sure to not over whip! You don't want to dry them out. You can use the whisk attachment (or even a rubber spatula) to stir the egg whites around to see if they're properly whipped.
When folding the egg whites into the cake batter, be very careful not to deflate them! The whipped egg whites are what make the cake so light and airy.
Make sure to brush on lots of the coffee mixture on the cake!
Be careful not to over whip the chantilly cream! About medium peaks is where it should be. Any stiffer and it may become more like sweetened butter.
Leveling these cakes can be a bit difficult. They're a little crumbly/messy when you cut them. So, make sure you have a sharp serrated knife and you can get on eye-level with the cake layer to make sure you've cut them straight. Always try to be gentle with it. Begin by cutting at the base of the dome. If it's level after cutting that, you're good to go! But, if it's not, just cut small amounts until it is. Don't be afraid of trimming it!
When you're ready to build your cake, spoon the mascarpone filling into a piping bag! It does not spread well onto the cake.

Nutrition