Last updated on . Originally posted on By Ella · 17 Comments This post may contain affiliate links.
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Get ready for any party with this amazing tiramisu layer cake! This tiramisu layer has a yellow sponge soaked with a coffee syrup, filled with a coffee chocolate ganache and is frosted with an almond mascarpone buttercream.
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This post was originally published in January 2020 but has been updated with new content.
Tell me about this recipe!
- The yellow sponge is simple to make and is flavoured with almond and vanilla extract. It's then soaked in a coffee syrup, giving you that delicious tiramisu taste.
- It's filled with a chocolate ganache which has some espresso in it, making it extra rich and delicious
- The cake is frosted with an almond mascarpone buttercream. I piped buttercream on top and then sifted cocoa powder on top.
Ingredients Needed
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
Ingredient Notes
- Oil: make sure to use a neutral oil like vegetable, canola or rapeseed oil.
- Almond Extract: I think the almond extract gives you more of that tiramisu taste, but it is completely optional and will still taste delicious without it!
- Butter: I use European style butter, like Kerry Gold, which has a higher butterfat content.
How to make this recipe
One: Whisk together the flour, salt and baking powder.
Two: In a stand mixer fitted with the whisk attachment, beat the eggs, vanilla, almond extract and sugar together for 2-3 minutes. You want it to be very thick.
Three: Add the dry ingredients to the bowl and mix until it's just incorporated.
Four: Heat the milk in a small saucepan until it begins to simmer. Turn the heat off and add the oil and butter.
Five: While the mixer is on low, slowly pour in the milk. Combine until the batter is smooth.
Six: Divide the batter evenly among your 3 pans (which are greased and lined). Bake at 325 degrees for 35-40 minutes.
Seven: Combine your hot coffee, brandy (if using) and sugar in a jug until the sugar has dissolved. Let it cool completely.
Eight: Place chopped chocolate in a heatproof bowl. Pour over your simmering heavy cream and let it sit for 5 minutes then whisk until smooth.
Nine: In your stand mixer with the paddle attachment, beat the butter and mascarpone together.
Ten: Add in your sifted confectioners' sugar, beat on medium-high speed until smooth. Add your vanilla, almond extract and salt. Beat until light and fluffy.
Recipe Tips
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
- Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- The buttercream is much softer than regular buttercream, so I found it best to chill the cake before frosting and placing the cake back in the fridge if things got a bit too soupy.
- Give yourself plenty of time to make the cake. You don’t want to frost a still warm cake, if you do that then the frosting will become too warm and soupy. You can make the cake layers the day before and wrap them tightly in plastic wrap.
Frequently Asked Questions
Can I make any parts in advance?
I always recommend making your cakes at least the day before. This will take a whole lot of pressure off of you, and you can wrap them individually in clingfilm and store in the fridge.
I don't recommend making the buttercream in advance, you'll want to use it immediately.
How do I assemble the cake?
I recommend chilling the cake several times throughout the process: when you've added the filling to each layer, done a crumb coat, and done the final piping on top.
When you're ready to pipe the filling, use a piping bag to pipe a ring around each layer with the mascarpone buttercream. This will form a barrier and will stop the chocolate ganache from spreading out when you put the next layer of cake on top.
How do I store this cake?
Because of the mascarpone buttercream, I recommend storing this cake in the fridge. It should last 3-4 days - that is, if there is any left by then!
Do I have to add brandy to the cake?
Nope! I've made it without brandy and it was still delicious.
Love layer cakes? Try these recipes!
- Chocolate Orange Cake
- Chocolate Peanut Butter Layer Cake
- Blueberry Jam Cake
Make sure to tag me on Instagram@alpineellaand leave a review below if you’ve made this cake! If you want more baking ideas, you canfollow me on Pinterest
Recipe
Tiramisu Layer Cake
Ella Gilbert
Yellow sponge cake soaked in coffee syrup, filled with a coffee chocolate ganache and frosted with an almond mascarpone frosting
4.82 from 11 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 1 hour hr
Cook Time 40 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American, Italian
Servings 12 servings
Calories 939 kcal
Equipment
3 x 8" cake tins
Ingredients
Yellow Cake
- 383 grams all-purpose flour
- 85 grams unsalted butter
- 340 grams milk
- 6 eggs room temperature
- 113 grams sunflower oil
- 595 grams granulated sugar
- 1 tablespoon baking powder
- 2 teaspoon kosher salt
- 1 ½ tablespoon vanilla extract
- ¼ teaspoon almond extract
Coffee Syrup
- 35 grams dark brown sugar
- 210 ml hot coffee
- 1 tablespoon brandy
Coffee Ganache
- 170 grams dark chocolate chopped
- 180 ml heavy cream
- 1 tablespoon hot coffee
Mascarpone Buttercream
- 226 grams unsalted butter room temperature
- 226 grams mascarpone room temperature
- 454 grams confectioners' sugar sifted
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon kosher salt
- 3 tablespoon cocoa powder to sift on top
Instructions
Make Cake
Preheat oven to 325°F/165°C. Grease 3 x 8"cake pans and line the bottom with parchment paper. Grease the top of the parchment paper.
In a small bowl, mix the flour, salt and baking powder. Set aside
In a larger bowl, using a stand mixer or handheld electric mixer, beat the eggs, vanilla, sugar and almond extract until thick and gold, about 2-3 minutes at medium-high speed
Add the dry ingredients to the large bowl and mix just enough to combine.
In a small saucepan over medium heat, simmer the milk. Once it has started to simmer remove from heat and add the oil and butter. Stir until all the butter has melted
Turn the mixer on a low speed, and slowly pour in the milk mixture. Combine until the mixture is smooth.
Divide the batter evenly among the three pans (605g each). Bake the cakes for 35-40 minutes, you'll know they're ready when a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes before taking them out of their pans, and leave to cool completely on a wire rack.
Make Coffee Syrup
In a measuring jug, mix together the coffee, brandy and sugar until the sugar has completely dissolved. Let it cool to room temperature.
Make Coffee Ganache
Place the chopped chocolate in a heat-safe bowl. Bring the cream to a simmer over medium heat and pour over the chocolate, along with the hot coffee. Let it sit for 10 minutes then whisk until smooth. Let cool to room temperature.
Make Buttercream
In the bowl of a stand mixer with a paddle attachment, beat the butter and mascarpone together until combined. Set the mixer to low, and slowly pour in the sifted icing sugar. Increase the speed to medium high until smooth. Add the vanilla extract, almond extract and salt. Beat on medium/high until light and fluffy. Use immediately.
Assemble
On a cake stand or plate, place the first cake layer down and soak the top with some of the coffee syrup. Pipe a barrier around the edge of the cake with the mascarpone, then using an off-set spatula, spread half of the coffee ganache. Repeat with the next layer. For the third cake, soak with the coffee syrup and then put the cake in the fridge for 10 minutes.
Take the cake out and do a crumb coat around the edges and top. Put back in the fridge to chill for 5-10 minutes.
Using a star tip, pipe concentric circles on top of the cake and then sift cocoa powder on top.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage:Keep the cake in the fridge for up to 4 days.
Nutrition
Calories: 939kcal
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
About Ella
Hi, I’m Ella! I'm a recipe developer, food photographer and food blogger that has been featured in Reader's Digest and Mollie Makes magazine. Since 2020, I've been creating recipes that are impressive but easy to make. You can read more about me here!
Reader Interactions
Comments
Lizzy
This cake is fabulous! I refrigerated each layer after piping the buttercream and ganache, which really firmed up everything to make a sturdy cake. Definitely use all the coffee syrup - my layers easily absorbed all the liquid and might have even used a little more to get a stronger coffee flavor. I’m not usually a cake-baker, but splitting this into 2 days and baking the cakes a day beforehand made everything much easier. Will definitely make again!Reply
Ella
Thank you so much for your review!
Reply
Kate
Made this for an office birthday celebration..turned out great...was not clear on how much of the coffee syrup to soak. Seemed like it was soaking up a lot per layer but didn't use it all. WHEN I make this again, will definitely do a deeper soak. Everyone loved it!!Reply
Suz
Hi, looking at baking this for my sons birthday. I don’t have 3 of the pans can I just make one cake then slice it up into three layers? Do you think it will work?Reply
Ella
Hi there! Do you mean bake all the batter into 1 pan? I don't think that would work as that would be too much batter for 1 cake pan. What you can do instead is bake the cakes one by one (which is what I do as I only have 2 cake pans!), just let the cake cool for about 15 minutes before removing it, lining it again with parchment paper and refilling it and baking again. If you mean just make 1/3 of the cake batter then you could do that, but the cake isn't super tall so you could probably only slice it into 2.
Reply
Tina
Hi Ella,
I love this cake, have made it a few times for family and friends and everyone raves about it. Do you think this cake is sturdy enough to act as a bottom tier of a two tier cake?
Thank you!
Reply
Ella
Hi! I haven't tried that out so I'm not too sure, but I think it should be sturdy enough!
Reply
Andrea
595 g of sugar in the cake seems like a lot... is this correct?
Reply
Ella
Yes, that is correct! 🙂 If you feel like this is too much, maybe you could make my two layer cake instead?
Reply
Kara Kuykendall
Hi there- could I use a dairy-free milk alternative?
Reply
Ella
I haven't tried it but yes it should work!
Reply
Naima
Can I just use 2 9inch pans?
Reply
Ella
You can but you will need to decrease the baking time!
Reply
Jazz
Amazing recipe. I cook a lot of cakes but I had so many compliments for this one. My friend told me it was the best cake he ever had. Will do it again for sure.Reply
Ella
Thank you so much for your review!
Reply
Roz
Made this for my son's birthday. He loved it....
Thank you.Reply
Shishi
This tiramisu cake is 5/5 stars! What’s not to love, creamy and light frosting and the indulgent taste of coffee. Thanks Ella for such a great recipe.Reply
