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5 from 1 vote

Tiramisu Cake

This Amarula Tiramisu Cake with Mascarpone Frosting is creamy, rich and has a bit of a kick! Well Tiramisu means 'pick me up' after all...
Prep Time20 mins
Cook Time25 mins
Chilling crumb coat30 mins
Total Time1 hr 15 mins
Course: Cake
Cuisine: Italian
Keyword: Tiramisu Cake
Servings: 12 slices
Calories: 733kcal
Author: Lucy Parissi | Supergolden Bakes


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

Coffee Syrup

  • 120 ml (½ cup) strong black coffee made with 2 tsp Instant Espresso powder
  • 100 g (½ cup) granulated sugar

Mascrpone Frosting

  • 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 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.


Calories: 733kcal | Carbohydrates: 85g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 410mg | Potassium: 555mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1322IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg