If you’ve ever wanted to combine the rich, creamy goodness of tiramisu with the light, fluffy texture of sponge cake—this recipe is your golden ticket.
Unlike traditional tiramisu, this dessert skips the ladyfingers and raw eggs, opting instead for a soft cake base and luscious mascarpone cream filling.
And let me tell you: it’s an absolute showstopper. As someone who’s been baking for over a decade, I can confidently say this tiramisu cake is one of the best desserts I’ve ever made. The coffee-soaked layers are tender and full of bold espresso flavor, while the mascarpone cream adds that signature richness we all love. It’s light, flavorful, and indulgent—all at once.
Whether you’re celebrating something special or just want to impress your weekend dinner guests, this cake delivers every single time. Even better? It’s actually pretty simple to put together.
No need for fancy ingredients or hard-to-pronounce techniques—just good quality components and a little patience. One of the best things about this cake is how well it holds up. You can make it a day ahead and let the flavors develop overnight in the fridge.
In fact, I recommend it. The result is a dessert that’s even better than your favorite café version—moist, creamy, and beautifully balanced.
So, if you’re ready to whip up something café-worthy at home, let’s dive right into this easy and delicious tiramisu cake recipe. Your taste buds are going to thank you!
🍰 Tiramisu Cake Recipe
A soft sponge layered with creamy mascarpone and bold coffee flavor. Perfectly indulgent and easy to make at home.
📝 Ingredients
🧁 For the Sponge Cake:
🍦 For the Mascarpone Cream:
🧂 Additional:
👩🍳 Instructions
- Make the Sponge Cake:
- Preheat oven to 350°F (175°C). Grease and line a round or rectangular cake pan.
- Beat eggs and sugar on high speed for 5–8 minutes until pale and fluffy.
- Stir in milk and vanilla extract.
- Sift flour, baking powder, and salt together. Gently fold into egg mixture with a spatula.
- Pour into the prepared pan and bake for 20–25 minutes until a toothpick comes out clean.
- Let the cake cool completely before slicing into two layers.
- Make the Mascarpone Cream:
- Combine mascarpone, powdered sugar, vanilla, and heavy cream in a mixing bowl.
- Beat until stiff peaks form—don’t overmix or it may curdle.
- Assemble the Cake:
- Slice sponge horizontally into 2 layers.
- Brush both layers generously with cooled coffee (don’t over-soak).
- Spread half of the mascarpone cream on the bottom layer.
- Top with the second layer and spread the remaining cream over the top and sides.
- Chill and Decorate:
- Refrigerate for at least 2 hours or overnight.
- Dust the top with unsweetened cocoa powder just before serving.
- Use high-quality mascarpone for the creamiest filling.
- The cake is best enjoyed chilled, ideally the next day.
- You can flavor the coffee with a splash of coffee liqueur (like Kahlúa) for an adult twist.
- Want individual servings? Assemble in cups or jars for mini tiramisu cakes.
This tiramisu cake is light yet indulgent, sophisticated yet comforting. It’s the perfect dessert for coffee lovers and cake lovers alike—one you’ll want to make again and again. Bookmark this one, because it’s going to become a favorite in your dessert rotation!
