Tiramisu Layer Cake

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This Tiramisu Layer Cake turns you favorite Italian dessert into a decadent layer cake! Made with layers of vanilla cake drizzled with an espresso kahlua mixture, tiramisu filling and mascarpone buttercream. Who knew tiramisu in cake form was so darn tasty?

If you enjoy this tiramisu cake you should also try my Easy Classic Tiramisu Recipe!

Tiramisu Cake

I am a lover of tiramisu. What’s not to love? Soft cake/lady fingers. Espresso and Kahlua – yum! And that egg and mascarpone filling – the best! I could seriously just eat that with a spoon. And then with this cake, there’s the mascarpone buttercream. So many amazing things in one. If you are a tiramisu fan you are going to adore this tiramisu cake.

This cake is just my newest addition to the tiramisu love fest. I’ve got a Classic Tiramisu Recipe, Mini Tiramisu Trifles, Tiramisu Cheesecake, Tiramisu Cupcakes and even a Pumpkin Tiramisu Layer Cake. All are so darn good!

How to Make a Tiramisu Cake

While there may be a decent number of steps in this cake, it really isn’t hard to make. Let’s break it down.

Step 1: Make Your Vanilla Cake

To start, you’ve got the vanilla cake layers. If you’ve ever made my favorite Moist Vanilla Layer Cake, then you already have this part nailed, because that’s the cake I used here.

The cake starts with creaming the butter, sugar, vegetable oil and vanilla extract, which adds air to the batter so you don’t want to skimp on the creaming time. Look for a noticeable change in the color and texture of the mixture. It should lighten in color and get “fluffy”.

Next, you’ll add the eggs one at a time.

Finally, alternate adding the dry ingredients and milk. The main thing to keep in mind here is to not over mix the batter once you’ve added the dry ingredients at the end. It’s not necessary and could actually result in a more dense cake.

Step 2: Make the Tiramisu Filling

The filling is probably the most important part of this cake. Both because it’s a legit tiramisu filling and tastes amazing and totally makes the cake, and also because it’s probably the least familiar process if you haven’t made tiramisu before.

But I promise, it’s not hard.

Start by adding the egg yolks and sugar to the top of a double boiler or a metal mixer bowl set over a pot of simmering water, which is what I use. You don’t want your water to get to boiling too much or it’ll heat the mixture too quickly. Check it regularly to make sure it’s still just simmering.

As the eggs heat up and the sugar begins to melt, the mixture will start to thin out.

Continue cooking and whisking continuously for about 5-8 minutes. The whisking is important here, since it adds air to the mixture that helps it thicken and grow in volume. Don’t be afraid to actually whisk it as opposed to just stirring lightly with a whisk.

When the mixture has thickened, grown in volume and become a pale yellow, it should be ready. The sugar should have mostly melted, but if it still feels a little grainy, that’s ok. If you have a food thermometer, you can check to make sure the temperature has reached about 155°F.

Set the mixture aside to cool to just a little warmer than room temperature.

Meanwhile, make the whipped cream.

When the egg mixture has cooled, add the mascarpone cheese and gently fold together. You want your mascarpone cheese to be cool, but not cold and not too warm. Mascarpone cheese can be a little finicky. Too warm and it’ll get soft and almost watery. Too cold and it’s hard to mix it in. I like to set it out of the fridge for 15-20 minutes, then use it.

Finally, fold in the whipped cream in two parts, then set the mixture aside.

Step 3: Make the Mascarpone Buttercream Frosting

You guys, I LOVE mascarpone cheese in desserts. It’s just SO GOOD. Have you ever added it to whipped cream before? Just on it’s own. It’s amazing. So as a buttercream, it’s also just wonderful.

It’s a pretty straightforward buttercream, but just remember what I said above about the temperature of mascarpone cheese when you use it. You don’t want it to be too warm.

Step 4: Make a Kahlua and Espresso Drizzle

What would tiramisu be without the espresso? I like to add some Kahlua, but feel free to leave it out and use additional espresso.

Step 5: Assemble Your Tiramisu Cake

All that’s left to do is build your cake! I’ve got some great tutorials on building a stable layer cake that you should definitely check out if you aren’t super comfortable with the process.

Because the filling of this cake is a little on the softer side, you do want to be sure that your cake’s structure is sound. The frosting is what helps with that and keeps things in place, so be sure you’ve got a nice, stiff consistency. If at any point the layers seem like they’re moving around more than you like, just refrigerate the cake for a bit until things firm up. Both the frosting and the filling will firm up when refrigerated.

The Best Tiramisu Cake

The final Tiramisu Layer Cake is wonderful! The cake and filling are nice and light, the coffee and Kahlua are delicious and the mascarpone frosting brings it all together! It’s the perfect cake for the tiramisu lover in your life!

More Great Tiramisu-Inspired Recipes:

Classic Tiramisu Recipe
Mini Tiramisu Trifles
Tiramisu Cheesecake
Tiramisu Cupcakes
Pumpkin Tiramisu Layer Cake
Oreo Brookie Tiramisu

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