Tiramisu Cake

We’ve re-imagined the classic tiramisu into a layer cake that is a surefire hit for any occasion. It has a lovely light texture from the sponge cake but maintains all the decadence and richness of the original dessert. This cake is perfect for a romantic dinner, dinner party or just when you’re craving a homemade dessert. It pairs wonderfully with our shrimp scampi recipe, and we hope you enjoy this recipe.



For the cake:

4 eggs, room temperature
1 cup sugar
1 cup flour
1 tsp baking powder
1 tsp vanilla extract
2 T butter, melted
1 T hot water
½ cup strongly brewed coffee or espresso, cooled
Cocoa powder for dusting

For the filling and frosting:

(2) 8oz containers of mascarpone, room temperature
1 cup heavy cream
⅔ cup powdered sugar
Pinch of salt



Preheat your oven to 350℉.

Prepare two 8-inch cake pans by greasing them with butter or baking spray. Additionally, line the bottom of the pan with parchment paper that’s been cut to fit the inside of the pan. Lightly coat the pan with flour, pouring out any excess flour. Set the pans aside.

In a large bowl, whip your eggs with a hand mixer on high speed until they’ve become foamy. This may take 2 to 3 minutes.

Gradually add your sugar a few tablespoons at a time while mixing on medium-high speed. Once you’ve added all your sugar, keep whipping the egg and sugar mixture until it falls off the whisk in a thick ribbon. It may take up to 20 minutes to reach this stage. When you’re done whipping the mixture, set it aside.

In a medium bowl, add your flour and baking powder. Sift them together twice.

Add your dry ingredients to your wet ingredients and gently fold them in until they are just barely incorporated. Set the batter aside.

In a small bowl, add your melted butter, hot water, and vanilla extract. Stir them together until combined.

Add the butter mixture into your cake batter and stir until just combined.

Pour your cake batter into your prepared cake pans. Make sure the batter is evenly distributed between the pans.

Bake for 18 minutes, or until a toothpick inserted in the cake comes out clean.

Set your cakes on a cooling rack to cool.

While your cakes are cooling, you can prepare your coffee and filling.

Brew 1⁄2 cup of strong coffee or espresso. Set it in the refrigerator to cool while you prepare your filling.

In a medium bowl, add your mascarpone and a pinch of salt. Mix with a hand mixer on low speed until incorporated.

Pour in your heavy cream a little bit at a time and keep mixing until it’s combined with your mascarpone.

Fold in your powdered sugar by hand, or on a very low speed, then mix on medium speed to fully incorporate it into the filling. Set your filling aside.

You can now begin to assemble your cake.

Carefully remove your cakes from their cake pans, gently scraping them from the side of the pan with a butter knife. Flip them over and tap the bottom of the pan to release them.

Using a pastry brush, brush the cooled coffee or espresso onto the top of the cakes. Distribute the coffee evenly between the two cakes and make sure to completely coat the top of each cake.

Take ½ of your mascarpone filling and spread it evenly across the top of one cake layer, coffee-side up. You can do this using a butter knife or an off-set spatula.

Place your next cake layer on top of your mascarpone, coffee-side up.

Spread another layer of mascarpone evenly across the top of your cake. Make sure to leave a little bit to frost the outside of your cake when you’re done.

After your cake is assembled and frosted, dust cocoa powder on top using a sifter.

Once your cake is complete, you can store it in the refrigerator for up to 2 days or enjoy immediately.