Tiramisu Cake Recipe: The Layered Italian Masterpiece You Can Actually Make at Home

Tiramisu cake transforms the classic Italian coffee dessert into three stunning layers of espresso-soaked vanilla sponge and billowy mascarpone cream.

I’ve been making this showstopper for years, and I’ll be straight with you—it looks way harder than it actually is.

KEY INFO

Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour 25 minutes (plus 2 hours chilling)
Servings: 12 generous slices
Difficulty level: Intermediate
Dietary tags: Vegetarian (contains eggs, dairy, alcohol)

EQUIPMENT NEEDED

• Three 8-inch round cake pans
• Double boiler or heatproof bowl over simmering water
• Electric mixer with whisk attachment
• Offset spatula
• Large mixing bowls
• Sifter
• Cooling rack

Simple alternatives: Use hand whisk instead of electric mixer (your arms will thank you for hitting the gym). Assemble on a serving plate instead of springform pan if you’re feeling confident.

INGREDIENTS

For the Vanilla Cake Layers:

• 6 large eggs, room temperature (critical—cold eggs don’t whip properly)
• 1 cup (200g) granulated sugar
• 1 cup (125g) cake flour, sifted
• 3/4 cup (170g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

For the Mascarpone Filling:

• 2 pounds (900g) mascarpone cheese, room temperature
• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) marsala wine (brandy or rum work too)
• 2 cups (480ml) heavy cream, cold

For the Coffee Soak:

• 1 cup (240ml) hot water
• 2 tablespoons instant espresso powder
• 1/4 cup (60ml) brandy or dark rum
• 2 tablespoons powdered sugar

For Finishing:

• Unsweetened cocoa powder for dusting

Common substitutions: Swap marsala for more brandy. Use all-purpose flour instead of cake flour (texture won’t be quite as delicate). Skip alcohol entirely and double the espresso for a family-friendly version.

METHOD

Making the Cake Layers:

1. Preheat your oven to 350°F (175°C).
2. Grease three 8-inch cake pans, line bottoms with parchment circles, then grease again—nothing worse than a stuck cake layer.
3. Combine eggs, sugar, vanilla, and salt in a large bowl.
4. Whip on high speed for 5-7 minutes until the mixture triples in volume and becomes pale yellow—this is where the magic happens, so don’t rush it.
5. Sift half the flour over the egg mixture.
6. Fold gently with a spatula using broad strokes from the bottom up—pretend you’re tucking in a sleeping baby, not making scrambled eggs.
7. Drizzle in half the melted butter while folding.
8. Repeat with remaining flour, then remaining butter, folding just until no streaks remain.
9. Divide batter evenly among the three pans (about 450g each if you’re weighing).
10. Bake for 22-25 minutes until golden and a toothpick comes out clean—the edges should be deeply golden, centers springy to touch.
11. Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Making the Coffee Soak:

1. Stir together hot water, espresso powder, brandy, and powdered sugar until dissolved.
2. Set aside to cool—you want this lukewarm, not hot, or you’ll melt your filling later.

Making the Mascarpone Filling:

1. Set a heatproof bowl over a pot of barely simmering water (water shouldn’t touch the bowl).
2. Add egg yolks, sugar, and marsala to the bowl.
3. Whisk constantly for 5-10 minutes until mixture reaches 150-160°F and becomes thick, pale, and doubled in volume—your arm will get tired, but this step cooks the eggs safely.
4. Remove from heat immediately and transfer to a cool bowl—let it cool for 10 minutes.
5. Fold in mascarpone cheese until smooth.
6. In a separate bowl, whip cold heavy cream to stiff peaks with your electric mixer.
7. Gently fold whipped cream into mascarpone mixture in three additions—be gentle here or you’ll deflate all that lovely air.
8. Pop it in the fridge while you assemble.

Assembling the Cake:

1. Place first cake layer on your serving plate or cake stand.
2. Brush with about 1/3 of the espresso soak—don’t drown it, just a generous brush worth.
3. Spread about 1/3 of the mascarpone filling on top using an offset spatula.
4. Place second layer on top and repeat the soaking and filling.
5. Add final layer, brush with remaining soak.
6. Spread remaining filling over top and sides—doesn’t need to be perfect, rustic looks elegant.
7. Refrigerate uncovered for 30 minutes to firm up.
8. Just before serving, dust the top generously with cocoa powder using a fine mesh sifter.

CRUCIAL TIPS

• Room temperature eggs whip to triple the volume of cold eggs—plan ahead and leave them out for an hour.
• Don’t overmix after adding flour—fold just until you can’t see white streaks or your cake will be dense and rubbery.
• The double boiler temperature matters—too hot and you’ll get sweet scrambled eggs. Use a thermometer the first few times.
• Soak the cake layers quickly—a brush or quick dip is enough. Soggy cake layers will make your creation slide apart.
• Chill overnight if possible—the flavors meld beautifully and the cake slices cleaner.

STORAGE & SCALING

Storage: Cover and refrigerate for 3-4 days. This cake actually tastes better the next day