This Tiramisu Cake with Mascarpone Frosting has three layers of fluffy vanilla sponge brushed with strong coffee syrup and filled with silky mascarpone and Amarula frosting. Dreamily delicious and perfect for Mother’s Day!
You will also love… my Strawberries and Cream Cake
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In Partnership with Amarula
Tiramisu is a classic Italian recipe made with ladyfingers (Savoiardi) soaked in strong coffee liqueur and topped with mascarpone enriched with beaten egg yolks, sugar and cream.
A boozy dessert with a coffee kick? Where do I sign up? Heavenly as this dessert sounds, I think it tastes even lovelier in the form of a layer cake.
My Tiramisu Cake sticks pretty close to the traditional recipe using the same elements to create a very creamy and indulgent cake.
Picture three layers of soft vanilla sponge brushed with coffee syrup and sandwiched together with an irresistible mascarpone frosting spiked with Amarula Cream Liquor.
There are no raw egg yolks in this cake frosting – instead it is enriched with a generous splash of Amarula Cream Liqueur.
If you are not familiar with Amarula then do yourselves a favour and get a bottle… It is a rich creamy liquor with a silky smooth texture with a truly unique taste from the African marula fruit.
HOW TO MAKE TIRAMISU CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by making the sponge layers. I have used my soft vanilla sponge recipe here as it is so easy to make all in one bowl. The ingredients all have to be at room temperature for the “all in one” method to work. Heat the milk for a few seconds in the microwave until tepid and make sure the butter is softened.
Put the flour, sugar, raising agents and salt in a large bowl. Use a balloon whisk to stir together to combine. Add the softened butter, eggs, milk and vanilla extract.
Start beating on the lowest speed setting, gradually increasing the speed until the ingredients are thoroughly combined and the batter is completely smooth.
Divide between the prepared cake tins and bake for 25-28 minutes until the cakes are golden, springy to the touch and just coming away from the edges of the tin. A toothpick inserted in the center should come out clean.
Cool in the tins for 10 minutes then turn out onto a wire rack to cool. Level the layers, if needed, before assembling the cake.
Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves. Brush the warm syrup over the flat side of the cakes, until it soaks in (you won’t need to use it all).
AMARULA MASCARPONE FROSTING
This frosting is made using rich and creamy mascarpone cheese, heavy cream, icing sugar and Amarula liqueur. The frosting ingredients need to be COLD before whisking together and they absolutely need to be FULL FAT otherwise the frosting will be too runny.
Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients.
Increase the speed and add remaining cream and Amarula and whisk until the frosting holds peaks. Don’t beat for too long – the frosting might become grainy. Put the frosting in the fridge unless you are using it straight away.
ASSEMBLING THE CAKE
A cake decorating kit with a turntable, offset spatula, piping bags and tips is useful for assembling this Tiramisu cake (and any layer cakes).
Pipe a generous layer of frosting over the bottom cake layer, smooth with an offset spatula and top with second layer. Repeat to add third layer. Add a layer of frosting over the top and sides of the cake and smooth using an offset spatula and side scraper. Chill the cake in the fridge for a few hours or in the freezer for thirty minutes to seal the crumb coating.
Pipe the remaining frosting on top of the cake using a plain round tip. Dust lightly with cocoa powder.
Slice and serve with a cheeky glass of Amarula on the side 😉
Storing Tiramisu Cake
The cake layers can be kept at room temperature for up to two days, wrapped well in cling film. Don’t stack them as they will flatten and possibly stick.
The frosted cake will keep in the fridge for up to three days, but it is best eaten on the day it is assembled. Since the cake contains fresh cream I would advise to keep it in the fridge until ready to serve.
You can freeze individual slices, wrapped well in plastic wrap and a layer of aluminum foil for up to two months. Defrost overnight in the fridge before serving.
For the Cake
- 350 g (2 ¾ cups) plain flour (all purpose flour)
- 330 g (1 ⅔ cups) sugar
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- ½ tsp salt
- 200 g (¾ cup + 1 heaped tbsp) unsalted butter room temperature
- 3 large eggs room temperature
- 200 ml (¾ cup + 2 tbsp) whole milk room temperature
- 2 tsp vanilla extract
- 120 ml (½ cup) strong black coffee made with 2 tsp Instant Espresso powder
- 100 g (½ cup) granulated sugar
- 200 g (1 cup) oz icing sugar (powdered sugar)
- 450 g (1 pound) full fat mascarpone cold
- 240 ml (1 cup) cold double cream (heavy cream)
- 60 ml (¼ cup) Amarula Cream Liquor
- 2 tbsp cocoa powder for dusting
- Make the cake. Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
- Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
- Add the softened butter, eggs, milk and vanilla extract.
- Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
- Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
- Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up. Leave them to cool completely then level.
- Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.
- Brush the flat side of the cakes with the syrup so that it soaks into the sponge.
- Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients. Increase the speed and add remaining cream and Amarula and whisk until the frosting holds peaks. Don't beat for too long – the frosting might become grainy. Put the frosting in the fridge unless you are using itstraight away.
- Pipe the frosting over the cake layers and sandwich together. Add a generous layer of frosting over the top and sides of the cake and smooth using a offset spatula. Chill the cake in the fridge or freezer to seal the crumb coating.
- Add a second layer of frosting over the cake, either to cover completely or to allow the sponge to show through for a naked cake effect.
- Pipe the remaining frosting on top of the cake using a plain round tip. Dust lightly with cocoa powder.
- Keep chilled until you are ready to serve.
- You can bake the cake layers a day or two in advance. Keep them stored in airtight containers at room temperature. Avoid stacking the cakes as they can stick together.
- The cake keeps for 2-3 days in the fridge – it is not suitable for storing at room temperature.
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