Tiramisu Cake

5 from 2 votes

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This tiramisu cake recipe is made with yellow cake layers soaked in coffee syrup and coffee cream cheese frosting for classic tiramisu flavor. Make a tiramisu birthday cake for a coffee lover, or serve it after an Italian-themed dinner.

Prep Time30

Cook Time30

Assembly (not including cooling time)30

Total Time1 30

Course: Cakes

Cuisine: Italian

Servings:

Calories: 681kcal

Author: Joanne Stekler

Equipment

Mixer
2 9 inch round cake pans

Ingredients

Cake layers

4 large eggs, room temperature
1 cup whole milk, divided
2 teaspoons vanilla
3 cups (375 grams) cake flour, plus more for dusting the pans
1 tablespoon baking powder
½ teaspoon salt
1½ cups (300 grams) granulated sugar
12 tablespoons (1 ½ sticks or 6 ounces) unsalted butter softened and cubed

Coffee syrup

1 cup strongly brewed coffee or substitute instant espresso powder in boiling water (see note)
1 cup (200 grams) granulated sugar
¼ cup Kahlua, sweet marsala, or rum

Filling

8 ounces cream cheese softened and cubed
8 tablespoons (4 ounces) unsalted butter softened and cubed
2 to 3 cups (342 grams) powdered sugar more or less for desired taste and consistency
1 tablespoon Kahlua or other coffee liqueur, sweet marsala, or rum
1 tablespoon coffee from above
1 teaspoon vanilla

Assembly

½ cup mini chocolate chips or finely chopped chocolate
unsweetened cocoa, for dusting, if desired
bittersweet chocolate curls, if desired

Instructions

Cake layers

Preheat the oven to 350°F. Butter and line two 9 inch round cake pans with parchment paper, lightly butter the parchment paper, then lightly dust the pans with flour.
Into a small bowl, lightly beat the eggs, ¼ cup of milk, and vanilla.
4 large eggs, room temperature, 1 cup whole milk, divided, 2 teaspoons vanilla
Sift the flour, baking powder, and salt into a large mixing bowl or the bowl of your stand mixer. Add the sugar, and mix just until combined.
3 cups (375 grams) cake flour, plus more for dusting the pans, 1½ cups (300 grams) granulated sugar, ½ teaspoon salt, 1 tablespoon baking powder
Add the butter and remaining ¾ cup of milk to the mixing bowl, and beat on low just enough so the flour doesn't spray everywhere. Then increase the speed to medium and beat for 2 to 3 minutes. Scrape the sides of the bowl a few times during this process.
12 tablespoons (1 ½ sticks or 6 ounces) unsalted butter, 1 cup whole milk, divided
Add the mixture of eggs, milk, and vanilla in two or three batches, and beat for about 30 seconds after each addition. Scrape down the bowl each time.
Divide the batter evenly into the two pans and bang them gently on the countertop to spread out the batter and remove any bubbles.
Bake for about 30 minutes, rotating the pans in the oven at about 15 minutes, if needed, to ensure even baking. Start checking for doneness at about 25 minutes. The cakes will have colored slightly and a toothpick inserted into the center will come out clean.
Let the cake layers cool for 10 minutes and then unmold them carefully onto cooling racks for soaking and cooling.
Clean the mixing bowl and beaters now to have them ready when you make the filling and frosting.

Coffee syrup and soaking the cake layers

While the cakes are baking, make the soaking syrup. If using coffee, brew a strong 8 ounce cup of coffee, and then, in a small pot, gently boil the coffee until it has reduced by about half.
1 cup strongly brewed coffee
Remove about 1 tablespoon of coffee for use later in making the cream cheese buttercream.
In the same small pot, add the sugar, stirring occasionally, until the sugar has dissolved.
1 cup (200 grams) granulated sugar
Remove from heat, and add the coffee liqueur.
¼ cup Kahlua, sweet marsala, or rum
To soak cake layers, put the cooling rack over a baking sheet or waxed paper. Use a silicone brush to drip about one quarter of the soaking syrup evenly across the bottom of a cake layer. Carefully flip the layer over. Use a serrated knife to remove a thin layer off the top to help the syrup soak. Repeat with the remaining syrup and second layer. Let cool to room temperature. Check out the post for more information.

Filling and frosting

In the bowl of a mixer, blend the cream cheese and butter until lightened.
8 ounces cream cheese, 8 tablespoons (4 ounces) unsalted butter
Add 2 cups of confectioners sugar and sample for desired taste and consistency.
2 to 3 cups (342 grams) powdered sugar
Add the coffee liqueur, reserved coffee, and vanilla and beat until well mixed. Check again for sweetness and consistency and add more confectioners sugar, if desired.
1 tablespoon Kahlua or other coffee liqueur, sweet marsala, or rum, 1 tablespoon coffee from above, 1 teaspoon vanilla

Assembly

Place one cake layer right side up on a cake stand or plate. Spread about 1 cup of coffee cream cheese frosting on top of this layer, and then sprinkle the chocolate or chocolate chips evenly.
½ cup mini chocolate chips or finely chopped chocolate
Place the second cake layer on top of the first and use the remaining frosting to cover the cake.
Chill the cake in the refrigerator for at least three hours before serving.
Dust cake slices with cocoa or slice some chocolate into curls, if desired, right before serving.
unsweetened cocoa, for dusting, if desired, bittersweet chocolate curls, if desired

Notes

This tiramisu cake uses the "reverse creaming" method for tender yellow cake layers that are super easy to make.

There will be about 625 grams of cake batter in each pan.

The cake tastes even better after time! So make it and put it into the refrigerator the morning of or even the day before serving. If you are using cocoa, dust the cake with cocoa just before serving.

Nutrition