We’ve taken all the flavors from the classic Italian dessert Tiramisu and transformed it into cake form.

If you love Tiramisu then chances are you’ll love this cake version. Made with ERMINE FROSTING and our HOMEMADE AMARETTO. This Tiramisu Layer Cake starts with a light and airy sponge cake that’s filled with a mascarpone filling and finally frosted with Ermine frosting. It’s finished with a liberal dusting of cocoa powder. While it does take several steps to make, we think the pay off is worth it.

WHAT IS TIRAMISU?

Tiramisu is a coffee-flavored Italian dessert. Made of ladyfingers that have been dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa powder.

INGREDIENTS TO ADD TO YOUR SHOPPING LIST:

eggs
granulated sugar
all purpose flour
baking powder
kosher salt
pure vanilla extract
espresso
powdered sugar
mascarpone
heavy whipping cream
amaretto

TIP: (21+) try your hand at making our homemade Amaretto.

EQUIPMENT YOU’LL NEED TO MAKE THIS CAKE:

(The following contains affiliate links. I earn from qualifying purchases.)

2 – 9″ round baking pans
stand mixer OR electric hand mixer
bowl
sieve
spatula – I have been using these SPATULAS for years and use them daily.
parchment paper – these pre-cut parchment ROUNDS are super convenient.
cooling rack
silicone pastry brush
piping bag – OR in a pinch you can use zip top bags that you probably already have in your kitchen.
offset spatula to ice cake

TIP: Filling can be made ahead and stored in the refrigerator.

OTHER CAKES YOU MAY LOVE:

If you’re feeling inspired by this tiramisu cake, chances are you’ll enjoy these other dessert recipes

FLOURLESS CHOCOLATE CAKE WITH NUTELLA FROSTING

Yield: 12 slices

Tiramisu Cake

All of the flavors from the classic tiramisu dessert but in cake form. The cake starts with genoise (sponge cake) filled with a mascarpone filling and finally frosted with Ermine frosting and dusted with cocoa powder for a beautiful presentation.

Ingredients

6 eggs
3/4 cup granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 ounce cooled espresso
8 ounces COLD mascarpone cheese
2 cups powdered sugar
1/2cup heavy whipping cream
2 tablespoons amaretto
ERMINE frosting
sweetened cocoa powder

Instructions

1. Preheat oven to 350 degrees.
2. Butter and lightly flour 2 - 9" cake pans. Place parchment rounds into the bottom of each pan. Set aside.
3. Into the bowl of your stand mixer, with whisk attachment, add eggs and whisk on medium-high until light and thick. Approximately 6-8 min.
4. Add sugar and continue whisking until well combined.
5. In a separate bowl, sift together flour, baking powder and salt.
6. Using a spatula, gently fold flour mixture into egg mixture.
7. Fold vanilla extract in.
8. Equally divide mixture between prepared cake pans.
9. Bake until golden and toothpick comes out clean. Approximately 30-40 minutes. Start checking at 25 minutes.
10. Immediately run a knife around edges of pan and invert cakes onto a cooling rack. Remove and discard parchment paper.
11. While cakes are warm, using a silicon brush, brush espresso on top of both cakes. Allow cakes to cool completely.

FILLING: (can be made in advance, keep chilled if so)
1. Into the bowl of stand mixer, with whisk attachment, add mascarpone and whisk until light.
2. Slowly add powdered sugar, heavy cream and amaretto. Whisk until THICK and creamy.
3. Transfer filling to a piping bag.

ASSEMBLY:
1. Place one layer of cake onto serving plate.
2. Pipe filling onto top of cake. Place second cake layer on top of filling.
3. Transfer cake to refrigerator to set.
4. When filling has set. Frost cake with ERMINE frosting.
5. Dust with cocoa powder.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.