Get ready for any party with this amazing celebration cake! This tiramisu layer has a yellow sponge soaked with a coffee syrup, filled with a coffee chocolate ganache and is frosted with an almond mascarpone buttercream.
This post was originally published in January 2020 but has been updated with new content.
Tell me about this recipe!
- The yellow sponge is simple to make and is flavoured with almond and vanilla extract. It’s then soaked in a coffee syrup, giving you that delicious tiramisu taste.
- It’s filled with a chocolate ganache which has some espresso in it, making it extra rich and delicious
- The cake is frosted with an almond mascarpone buttercream. I piped buttercream on top and then sifted cocoa powder on top.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Oil: make sure to use a neutral oil like vegetable, canola or rapeseed oil.
- Almond Extract: I think the almond extract gives you more of that tiramisu taste, but it is completely optional and will still taste delicious without it!
- Butter: I use European style butter, like Kerry Gold, which has a higher butterfat content.
How to make this recipe
One: Whisk together the flour, salt and baking powder.
Two: In a stand mixer fitted with the whisk attachment, beat the eggs, vanilla, almond extract and sugar together for 2-3 minutes. You want it to be very thick.
Three: Add the dry ingredients to the bowl and mix until it’s just incorporated.
Four: Heat the milk in a small saucepan until it begins to simmer. Turn the heat off and add the oil and butter.
Five: While the mixer is on low, slowly pour in the milk. Combine until the batter is smooth.
Six: Divide the batter evenly among your 3 pans (which are greased and lined). Bake at 325 degrees for 35-40 minutes.
Seven: Combine your hot coffee, brandy (if using) and sugar in a jug until the sugar has dissolved. Let it cool completely.
Eight: Place chopped chocolate in a heatproof bowl. Pour over your simmering heavy cream and let it sit for 5 minutes then whisk until smooth.
Nine: In your stand mixer with the paddle attachment, beat the butter and mascarpone together.
Ten: Add in your sifted confectioners’ sugar, beat on medium-high speed until smooth. Add your vanilla, almond extract and salt. Beat until light and fluffy.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
- Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- The buttercream is much softer than regular buttercream, so I found it best to chill the cake before frosting and placing the cake back in the fridge if things got a bit too soupy.
- Give yourself plenty of time to make the cake. You don’t want to frost a still warm cake, if you do that then the frosting will become too warm and soupy. You can make the cake layers the day before and wrap them tightly in plastic wrap.
Frequently Asked Questions
I always recommend making your cakes at least the day before. This will take a whole lot of pressure off of you, and you can wrap them individually in clingfilm and store in the fridge.
I don’t recommend making the buttercream in advance, you’ll want to use it immediately.
I recommend chilling the cake several times throughout the process: when you’ve added the filling to each layer, done a crumb coat, and done the final piping on top.
When you’re ready to pipe the filling, use a piping bag to pipe a ring around each layer with the mascarpone buttercream. This will form a barrier and will stop the chocolate ganache from spreading out when you put the next layer of cake on top.
Because of the mascarpone buttercream, I recommend storing this cake in the fridge. It should last 3-4 days – that is, if there is any left by then!
Nope! I’ve made it without brandy and it was still delicious.
Love layer cakes? Try these recipes!
Tiramisu Layer Cake
- 3 x 8" cake tins
- 383 grams all-purpose flour
- 85 grams unsalted butter
- 340 grams milk
- 6 eggs room temperature
- 113 grams sunflower oil
- 595 grams granulated sugar
- 1 tablespoon baking powder
- 2 teaspoon kosher salt
- 1 ½ tablespoon vanilla extract
- ¼ teaspoon almond extract
- 35 grams dark brown sugar
- 210 ml hot coffee
- 1 tablespoon brandy
- 170 grams dark chocolate chopped
- 180 ml heavy cream
- 1 tablespoon hot coffee
- 226 grams unsalted butter room temperature
- 226 grams mascarpone room temperature
- 454 grams confectioners' sugar sifted
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon kosher salt
- 3 tablespoon cocoa powder to sift on top
- Preheat oven to 325°F/165°C. Grease 3 x 8"cake pans and line the bottom with parchment paper. Grease the top of the parchment paper.
- In a small bowl, mix the flour, salt and baking powder. Set aside
- In a larger bowl, using a stand mixer or handheld electric mixer, beat the eggs, vanilla, sugar and almond extract until thick and gold, about 2-3 minutes at medium-high speed
- Add the dry ingredients to the large bowl and mix just enough to combine.
- In a small saucepan over medium heat, simmer the milk. Once it has started to simmer remove from heat and add the oil and butter. Stir until all the butter has melted
- Turn the mixer on a low speed, and slowly pour in the milk mixture. Combine until the mixture is smooth.
- Divide the batter evenly among the three pans (605g each). Bake the cakes for 35-40 minutes, you'll know they're ready when a toothpick inserted in the centre comes out clean. Leave to cool for 15 minutes before taking them out of their pans, and leave to cool completely on a wire rack.
Make Coffee Syrup
- In a measuring jug, mix together the coffee, brandy and sugar until the sugar has completely dissolved. Let it cool to room temperature.
Make Coffee Ganache
- Place the chopped chocolate in a heat-safe bowl. Bring the cream to a simmer over medium heat and pour over the chocolate, along with the hot coffee. Let it sit for 10 minutes then whisk until smooth. Let cool to room temperature.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and mascarpone together until combined. Set the mixer to low, and slowly pour in the sifted icing sugar. Increase the speed to medium high until smooth. Add the vanilla extract, almond extract and salt. Beat on medium/high until light and fluffy. Use immediately.
- On a cake stand or plate, place the first cake layer down and soak the top with some of the coffee syrup. Pipe a barrier around the edge of the cake with the mascarpone, then using an off-set spatula, spread half of the coffee ganache. Repeat with the next layer. For the third cake, soak with the coffee syrup and then put the cake in the fridge for 10 minutes.
- Take the cake out and do a crumb coat around the edges and top. Put back in the fridge to chill for 5-10 minutes.
- Using a star tip, pipe concentric circles on top of the cake and then sift cocoa powder on top.