Tiramisu Cake – Easy Italian Mascarpone Layer Cake

This Tiramisu Cake combines everything you love about classic tiramisu with the beauty of a homemade layer cake. It features four layers of soft vanilla sponge cake soaked with espresso and Marsala, layered with a light and creamy mascarpone frosting, then finished with cocoa powder and a simple white chocolate coffee decoration.

I love this version because it has all the familiar flavors of tiramisu but feels a little more special when served as a cake. The sponge stays soft and moist from the coffee soak, while the mascarpone frosting adds a rich and creamy contrast to every bite.

Unlike traditional tiramisu, this recipe uses vanilla sponge cake instead of ladyfingers, and the mascarpone frosting doesn’t contain eggs. You can also make it without alcohol by leaving out the Marsala and using the coffee on its own.

If you’re looking for a beautiful dessert for a birthday, holiday, dinner party, or special celebration, this Tiramisu Layer Cake makes an impressive centerpiece.

What Is Tiramisu Cake?

Tiramisu Cake is a layer-cake version of the classic Italian tiramisu. Instead of layering coffee-soaked ladyfingers with mascarpone cream, this recipe uses soft vanilla sponge cake cut into four layers.

Each layer is brushed with espresso and Marsala, then covered with a generous layer of mascarpone frosting. The finished cake is covered with more frosting and dusted with cocoa powder, giving it the familiar look and flavor of traditional tiramisu.

The result is a beautiful Italian-inspired layer cake with soft sponge, creamy mascarpone, and plenty of coffee flavor.

Why You’ll Love This Tiramisu Cake

• Classic tiramisu flavors – espresso, mascarpone, vanilla, and cocoa come together in every bite.
• Soft and moist sponge cake – the coffee and Marsala mixture keeps the cake tender and flavorful.
• Creamy mascarpone frosting – light, smooth, and rich without using eggs.
• Beautiful celebration cake – the four layers make it perfect for birthdays and special occasions.
• Can be made ahead – the cake needs to chill before serving, making it convenient for entertaining.
• Easy to customize – you can leave out the Marsala or make a kid-friendly version with cocoa syrup.

Ingredients You’ll Need

For the Vanilla Sponge Cake

• Eggs – separate the yolks and whites to create a light, airy sponge.
• Sugar – sweetens the cake and helps stabilize the whipped egg whites.
• Vanilla extract – adds a delicate vanilla flavor.
• Oil – keeps the sponge soft and moist, even after refrigeration.
• Sparkling water – helps create a light sponge texture.
• All-purpose flour – provides structure.
• Baking powder – gives the cake additional lift.
• Salt – balances the sweetness.

For the Coffee Soak

• Espresso coffee – gives the cake its signature tiramisu flavor.
• Marsala wine – adds depth and a traditional Italian dessert flavor.

For the Mascarpone Frosting

• Mascarpone cheese – creates the rich, creamy base.
• Whipping cream – makes the frosting light and fluffy.
• Powdered sugar – adds sweetness without making the frosting grainy.
• Vanilla extract – rounds out the flavor.

For the Decoration

• White chocolate
• Instant coffee powder
• Cocoa powder

How to Make Tiramisu Cake

Make the vanilla sponge cake

Separate the eggs and prepare the yolk and egg-white mixtures separately. Beat the egg yolks with sugar until creamy and pale, then gradually mix in the oil and sparkling water.

In another bowl, whip the egg whites with salt until foamy. Gradually add the remaining sugar and vanilla extract and continue beating until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture, then gradually fold in the sifted flour and baking powder. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean.

Let the sponge cool completely before assembling the cake.

Make the mascarpone frosting

Beat the mascarpone until smooth, then mix in the powdered sugar and vanilla extract.

In a separate bowl, whip the chilled cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Prepare the coffee mixture

Combine the espresso with Marsala wine. Let the coffee cool to room temperature before using it to soak the cake.

If you’re making the cake without alcohol, simply leave out the Marsala.

Cut the sponge into layers

Once the sponge has cooled completely, carefully divide it into four even layers.

A long serrated knife works best for this. Take your time and try to keep the layers as even as possible.

Assemble the Tiramisu Cake

Place the first sponge layer on your serving plate. Brush it evenly with the coffee mixture, then spread a layer of mascarpone frosting over the top.

Repeat with the remaining sponge layers, coffee mixture, and mascarpone frosting. Finish with the final layer of sponge.

Cover the top and sides with a thin layer of frosting and refrigerate briefly to set the crumb coat. Then cover the cake with the remaining mascarpone frosting.

Decorate the cake

For the optional white chocolate decoration, melt the white chocolate and spread it into a thin layer on parchment paper. Dust with instant coffee powder and refrigerate until partially set.

Cut the chocolate into rounds using a cookie cutter and refrigerate until completely firm.

Dust the finished cake with cocoa powder and decorate with the white chocolate pieces and any remaining mascarpone frosting.

Chill before serving

Refrigerate the assembled cake for at least 1 hour before serving. This allows the frosting to set and gives the coffee-soaked sponge time to develop its full flavor.

For the cleanest slices, use a sharp knife and wipe it clean between cuts.

Tips for Making the Best Tiramisu Cake

• Use room-temperature eggs and mascarpone. They incorporate more easily and create a smoother batter and frosting.
• Whip the egg whites properly. Stiff peaks are important for creating a light sponge.
• Fold gently. Overmixing can deflate the whipped egg whites and make the sponge dense.
• Let the sponge cool completely. Cutting a warm cake can cause the layers to crumble.
• Don’t oversoak the cake. Brush each layer evenly with the coffee mixture rather than soaking it until wet.
• Use chilled whipping cream. Cold cream whips more easily and gives the mascarpone frosting a better structure.
• Chill the assembled cake. This helps the layers hold together and makes slicing easier.

Can I Make Tiramisu Cake Without Alcohol?

Yes. Simply leave out the Marsala wine and use espresso on its own.

If you’re making this cake for children, you can also replace the coffee and Marsala mixture with cocoa syrup, as you already mention in your original recipe.

Can I Make the Sponge Cake Ahead of Time?

Yes. The vanilla sponge can be baked a day ahead. Once completely cooled, wrap it well and keep it at room temperature until you’re ready to assemble the cake.

You can then prepare the mascarpone frosting and assemble the cake the following day.

Can I Make Tiramisu Cake in Two Pans?

Yes. If you prefer, you can divide the batter between two pans rather than baking one tall sponge and cutting it into four layers. Make sure to adjust the baking time and check the cakes with a toothpick for doneness.

What Can I Use Instead of Sparkling Water?

You can substitute plain water or milk for the sparkling water.

Frequently Asked Questions

What is the difference between tiramisu and tiramisu cake?

Traditional tiramisu is made with ladyfingers layered with coffee, mascarpone cream, and cocoa. Tiramisu cake uses layers of sponge cake instead, creating a taller, more traditional layer-cake presentation.

Does tiramisu cake need to be refrigerated?

Yes. Because of the mascarpone and whipped cream frosting, the finished cake should be refrigerated. It also tastes delicious chilled, and refrigeration helps the layers hold their shape.

Can I make tiramisu cake without Marsala?

Yes. Simply omit the Marsala and use espresso as the cake soak.

Can I use regular water instead of sparkling water?

Yes. Plain water or milk works as a substitute for sparkling water in the sponge cake.

What type of cream should I use for the mascarpone frosting?

Use heavy or whipping cream with around 35–36% fat. This gives the frosting enough structure to hold its shape. For UK readers, double cream works well.

How long does tiramisu cake keep?

Keep the finished cake refrigerated and enjoy it within a few days for the best texture and flavor.

More Tiramisu Recipes to Try

If you love the flavors of coffee, mascarpone, and cocoa, try these other tiramisu-inspired desserts:

• Classic Tiramisu – the traditional Italian dessert made with coffee-soaked ladyfingers and mascarpone.
• 1-Minute Tiramisu Mug Cake – a quick single-serving dessert when you don’t want to make a whole cake.
• Tiramisu Ice Cream – a frozen take on the classic combination.
• Tiramisu Cheesecake – a no-bake white chocolate and coffee dessert.
• Tiramisu Cake Roll – a delicious twist on the classic Tiramisu

Hope you will try this Tiramisu Cake and don’t forget to tag me on Instagram if you do. Enjoy!

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Tiramisu Cake – Easy Italian Mascarpone Layer Cake

4.78 from 9 votes

This amazing Tiramisu Cake is one of the best desserts you can prepare for your loved ones all year round. An elegant dessert consisting of four layers of moist and soft sponge cake, soaked in espresso and Marsala wine, filled with a smooth and fluffy Mascarpone frosting. One of the easiest layer cakes I’ve made so far and is simply heavenly.

Servings 12 servings

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

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Ingredients

  

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Vanilla Sponge Cake

• 5 eggs , separated
• 1 cup (200g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1/2 cup (115g) oil
• 1/2 cup (120ml) sparkling water
• 2 cups (250g) flour
• 2 ¼ tsp (10g) baking powder
• 1/4 tsp (1g) salt

Coffee Mixture

• 1 cup (240 ml) espresso coffee , at room temperature
• 2 tbsp (30ml) Marsala wine

Mascarpone Frosting

• 1 ½ pounds (750g) Mascarpone cheese , room temperature
• 2 cups (480g) whipping cream , chilled
• 1 cup (120g) powdered sugar
• 2 tsp (10g) vanilla extract

White Chocolate Decoration

• 2.5 oz (70g) white chocolate
• 1 oz (30g) white chocolate , for tempering
• instant coffee powder , for dusting

For decoration

• Cocoa powder for dusting the cake

Instructions

 

• Preheat the oven to 340F (170C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.

Prepare vanilla sponge cake.

• Separate whites from yolks.
  
• In a medium bowl mix yolks with ½ cup (100g) sugar, until creamy and pale yellow colored.
  
• Gradually mix in oil and then add sparkling water.
  
• In a large bowl mix egg whites with salt until foamy.
  
• Gradually add remaining ½ cup sugar. Mix in vanilla extract.
  
• Continue mixing until stiff peaks form.
  
• Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
  
• Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
  
• Pour the batter into the prepared pan.
  
• Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.
  

Prepare Mascarpone Frosting.

• In a large bowl mix mascarpone until smooth. Add powdered sugar and vanilla and mix until combined.
  
• In another bow whip cream until stiff peaks form.
  
• Gradually fold into Mascarpone mixture.
  

Assemble the cake.

• Divide the sponge cake into 4 layers. Place one cake layer on your serving plate.
  
• In a bowl mix coffee with Marsala if using. Brush the cake with coffee mixture.
  
• Spread evenly with Mascarpone frosting.
  
• Repeat with the second and third layer of cake.
  
• Add the last layer of cake, brush with coffee and cover the top and sides with a thin layer of frosting for crumb coating.
  
• Refrigerate for 15 minutes. 
  
• Cover the top and sides with remaining frosting.
  
• Decorate the bottom of the cake with chopped chocolate.
  
• Refrigerate for at least 1 hour before serving.

Meanwhile, prepare white chocolate decoration.

• Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add remaining chopped white chocolate for tempering. Stir until melted.
• Spread chocolate evenly into a thin layer on parchment paper. Dust with instant coffee powder and refrigerate until slightly set, for about 10-15 minutes.
  
• Use round cookie cutters to cut the chocolate. Refrigerate until completely set and ready to use.
  
• Dust the cake with cocoa powder.
  
• Decorate with chocolate disks and pipe remaining Mascarpone frosting if desired. Enjoy.
  

Video

Nutrition

Serving: 1 serving out of 12Calories: 510kcalCarbohydrates: 46.2gProtein: 11.7gFat: 31.3gSaturated Fat: 14.3gCholesterol: 142mgSugar: 27g

Calories: 510kcal

Course: Dessert

Cuisine: Italian

Keyword: chocolate decor, coffee cake, summer cake, Tiramisu, tiramisu cake