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Tiramisu Cake

Close up of a Tiramisu cake with 2 slices removed and in the front

Tiramisu is a decadent and delicious layered slice, but it can also be made as a cake. Yes, Tiramisu Cake, rather than a pudding.  A little more elegant don’t you think?

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We found the recipe in a cookbook called “The Italian Baker” by Melissa Forti. There’s quite a few good recipes in this one, and a great addition to any cookbook library.

Tiramisu Cake made at Bec's Table Bake Club.
Tiramisu cake
Close up of a tiramisu cake with two slices removed and served

Tiramisu Cake

4.56 from 9 votes

5 stars tells us you love the recipe

Tiramisu Cake is a decadent Italian treat combining coffee-soaked sponge layers with lush mascarpone cream. A heavenly mix of flavors, perfect for any celebration!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Difficulty Medium
Course Afternoon Tea, Cake, Dessert, Morning Tea
Cuisine Italian
Servings 12
Method Conventional


  • Electric whisk



  • A little-softened butter for greasing or use pan release
  • 285 g plain flour
  • 1 1/2 tsp baking powder
  • 200 g caster sugar
  • 4 eggs separated
  • 1/4 tsp cream of tartar
  • 100 ml vegetable oil
  • 200 ml strong brewed black coffee
  • pinch salt
  • 1 tsp vanilla paste or extract
  • good-quality cocoa powder for dusting


  • 250 ml double cream
  • 250 g mascarpone cheese
  • 90 g icing sugar


  • Preheat the oven to 180°C. Butter two 20-cm cake tins and line the bases with baking parchment.
  • Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine.
  • Put the egg yolks into the bowl of a stand mixer fitted with a paddle attachment and place the egg whites in a large, clean bowl with the cream of tartar. Add the oil, half the coffee 100ml, the salt and vanilla to the egg yolks and beat until mixed, then add the flour mixture and beat until well incorporated; do not over-mix.
  • Using a hand-held electric whisk, whisk the egg whites until frothy, then add the remaining sugar and whisk to stiff peaks. Gently fold the whisked egg whites into the cake mixture, then divide the mixture between the prepared tins and bake for 20–25 minutes, until a skewer inserted in the middle comes out clean. Remove the cakes from the oven and brush over half the remaining coffee over both cakes, using a pastry brush. Wait for it to soak in, about 2 minutes, then invert the cakes onto a wire rack and cool.
  • Whip the cream in a mixing bowl for the mascarpone frosting, using a hand-held electric whisk, until medium-stiff. Meanwhile, beat the mascarpone and icing sugar until creamy using the paddle attachment on the stand mixer. Fold the whipped cream into the mascarpone and icing sugar.
  • To assemble, brush over any remaining coffee over both cooled cakes. Place one cake on a cake board or plate. Spread some mascarpone cream over the top, using a spatula. Dust generously with cocoa powder and top with the second cake. Spread the remaining mascarpone cream over the top and sides of the cake. Dust the top with cocoa powder.


Don’t cut back on the coffee, unless you don’t like the taste. Actually, if you don’t like the taste of coffee, you might give this one a miss.


  1. Hi Bec, considering on making this for my partners birthday. Was considering adding Marsala, what do you think of this as an addition to the coffee. And if so what ratios would you recommend?

    1. Hi Karen, This recipe calls for 200g of made up coffee. It’s split into two parts: one for the cake and one to brush on the cake after it’s baked. I would divide them and add the masala to the second amount; I’d go 50 / 50.

  2. Was anyone elses mixture very clumpy and not smooth at all like other cakes, before putting it into the oven?

4.56 from 9 votes (7 ratings without comment)

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