Get ready for 2021 with this tiramisu layer cake! A yellow sponge soaked with a coffee syrup, filled with a coffee chocolate ganache and frosted with an almond mascarpone buttercream.
Tiramisu is one of my favourite Italian desserts – a no bake dessert of lady fingers soaked in coffee, mascarpone cream and lots of cocoa powder. I’ve taken the elements of a tiramisu and turned into a layer cake, using the sponge recipe from my yellow birthday cake. Perfect for celebrating New Year’s after this crazy year!
This naked cake with a dramatic cocoa covered top is a great celebration cake. Perfect for when you want to bring tiramisu to the next level.
FAQ and Tips
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!
Love layer cakes? Try these recipes!
Tiramisu Layer Cake
- 3 x 8" cake tins
- 383 grams all-purpose flour 3 cups
- 85 grams unsalted butter 6 tbsp
- 340 grams milk 1 ½ cups
- 6 eggs
- 113 grams sunflower oil ½ cup
- 595 grams granulated sugar 3 cups
- 1 tbsp baking powder
- 2 tsp kosher salt
- 1 ½ tbsp vanilla extract
- ¼ tsp almond extract
- 35 grams dark brown sugar
- 210 ml hot coffee ¾ cup
- 1 tbsp brandy
- 170 grams dark chocolate, chopped 1 cup
- 180 ml double/heavy cream ¾ cup
- 1 tbsp hot coffee
- 226 grams unsalted butter 1 cup
- 226 grams mascarpone, softened 8 ounces
- 454 grams icing sugar, sifted 4 cups
- ½ tsp vanilla extract
- 1 tsp almond extract
- ¼ tsp kosher salt
- 3 tbsp cocoa powder, for sifting 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.