If you love tiramisu but sometimes crave a more cake-like, sliceable dessert, you’re going to adore this Tiramisu-ish Layer Cake Recipe. It’s that cozy, coffee-infused flavor you know and love wrapped up in soft vanilla layers, creamy mascarpone frosting, and a dusting of cocoa that makes every bite feel indulgent yet approachable. Perfect for celebrations or a weekend treat, this cake has quickly become a favorite in my kitchen when I want something a little extra special without fussing over traditional tiramisu assembly.
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Why You’ll Love This Tiramisu-ish Layer Cake Recipe
This cake captures the essence of classic tiramisu but in an easy-to-slice, shareable format that brightens any gathering. The balance between moist vanilla sponge layers soaked in espresso syrup and the silky mascarpone frosting creates a texture and flavor harmony that’s downright addictive.
- Texture you want: Tender, moist cake layers with a luxuriously creamy mascarpone finish
- Flavor that pops: Deep coffee notes balanced by sweet vanilla and a hint of cocoa
- Everyday ingredients: No complicated components—just pantry staples and fresh dairy
- Works for any night: Elegant enough for special occasions, cozy enough for weeknights
Ingredient Spotlight
To nail this Tiramisu-ish Layer Cake Recipe, make sure your ingredients are fresh and high-quality. Little swaps here and there make a big difference in both flavor and texture, ensuring your layers are perfectly tender and your frosting silky smooth.
- Greek yoghurt: Full-fat unsweetened yoghurt keeps the cake tender and moist—don’t sub with low-fat or it can dry out.
- Mascarpone & cream cheese: Combining both creates a frosting that’s rich and fluffy but stable enough to hold its shape.
- Espresso: Use freshly brewed strong espresso for the soak; instant won’t give the same depth of flavor.
Seasonality & Sourcing
Look for fresh, local dairy if possible—Greek yoghurt and mascarpone from quality sources elevate this Tiramisu-ish Layer Cake Recipe immensely. In cooler months, this cake feels especially comforting, while summer versions shine with chilled servings. Espresso should be brewed fresh for the most aromatic soak, but if you’re in a pinch, a strong cold brew concentrate can also work. Don’t hesitate to buy premium cocoa powder for dusting; it’s subtle but makes a difference in taste and presentation.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by setting your oven to 175°C (350°F) so it’s nicely warmed up when you’re ready. Grease and line two 8-inch round cake pans with parchment paper—this prevents sticking and helps the cakes lift out perfectly. Whisk the eggs and vanilla with sugar until light and fluffy; this aeration is key for a tender crumb. One mistake to avoid: don’t skip sifting the flour and dry ingredients together or you might end up with uneven batter texture.
Step 2 — Cook & Build Flavor
Fold the dry ingredients gently into the wet mix along with olive oil and yoghurt for moisture. Pour evenly into your pans and bake for about 15 minutes. You’ll know the cakes are done when a toothpick inserted comes out with only a few crumbs, not wet batter. If slightly underbaked, pop back in for 2-3 minutes; if overbaked, brush with some espresso soak to revive softness before assembly.
Step 3 — Finish & Rest
Once cooled, soak each cake layer generously with the coffee syrup to get that signature tiramisu flavor inside the cake itself. Spread a generous layer of the mascarpone frosting between and on top of the layers, smoothing carefully. Dust with cocoa powder right before serving. You’ll get the best texture if you let it rest at least 1 hour to marry the flavors—or chill overnight if you can resist!
Troubleshooting Tiramisu-ish Layer Cake Recipe
If your cake turns out dry, don't worry—next time add a bit more yoghurt or soak the layers more generously with coffee syrup. If the frosting seems runny, chilling it briefly will help it firm up. For a soggy cake, reduce soaking time slightly or dab excess liquid before frosting. And if you find the flavors bland, bump up the vanilla or espresso in the soak to taste.
Pro Tips
Having played around with this Tiramisu-ish Layer Cake Recipe several times, I’ve learned a few tricks to make it foolproof and more delicious each time.
- Heat control: Keep your oven temperature steady; uneven heat can cause uneven rise or drying.
- Timing window: Don’t wait too long before soaking layers—dry cakes soak up syrup best when slightly warm.
- Make-ahead move: Assemble the cake a day ahead and chill overnight for the best flavor melding.
- Avoid this pitfall: Avoid overmixing once you add flour to keep layers tender and light.
Variations & Substitutions
You can easily tweak this Tiramisu-ish Layer Cake Recipe to suit different diets or flavor moods. Swap olive oil for melted butter if you prefer a richer crumb, or try coconut yoghurt for a dairy-free twist. For an extra indulgence, swirl in a touch of coffee liqueur to the frosting. If you want a lighter dessert, consider cutting down the sugar by 10–15% without losing much sweetness.
Great Debates
One classic debate for this kind of layered dessert is butter versus oil in the cake base. I personally love the olive oil’s subtle fruity notes and moist texture, but butter adds that comforting richness some prefer. Both work—just expect slight differences in crumb and flavor. Also, mascarpone alone or mixed with cream cheese divides opinions; blending is my favorite for stability without sacrificing that luscious tang.
Make-Ahead, Storage & Freezing
This Tiramisu-ish Layer Cake Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. If you want to freeze it, slice and wrap individual portions tightly, then freeze for up to 2 months. Thaw slowly in the fridge overnight before serving to preserve texture. Freezing the whole assembled cake isn’t ideal as the mascarpone frosting can separate upon thawing.
Yield & Conversions
This recipe yields one double-layer 8-inch cake serving about 12 slices. To double it, simply double every ingredient and bake the batter in two pans. Halving also works well—just adjust baking time slightly as smaller cakes cook a bit faster. Metric conversions are provided in the ingredient list for ease and precision.
Serving Ideas & Pairings
Serve your Tiramisu-ish Layer Cake with a dusting of extra cocoa and a few fresh espresso beans for a little fancy touch. A scoop of vanilla gelato or a drizzle of chocolate sauce pairs beautifully on the side. For something lighter, fresh berries or a simple raspberry coulis add a bright contrast to the creamy richness of the cake.
FAQs
While instant coffee works in a pinch, fresh brewed espresso gives a richer, more authentic coffee flavor for this recipe, so I recommend using espresso when possible.
I suggest chilling it for at least 1 hour so the flavors meld well, but overnight chilling really amps up the taste and texture.
You can substitute coconut yoghurt for Greek yoghurt and try a dairy-free cream cheese along with coconut milk-based mascarpone alternatives, but expect slight texture differences.
Olive oil keeps the cake incredibly moist and adds a subtle fruity flavor that pairs wonderfully with coffee, but you can swap for melted butter for a richer taste.
Notes, Tools & Special Equipment
You’ll want two 8-inch round cake pans lined with parchment for easy release. A stand or hand mixer helps whip eggs to the perfect fluffy texture. Using a kitchen scale ensures precision, especially with flour and sugar, which really impacts the cake’s crumb. A fine-mesh sieve is ideal for dusting cocoa powder evenly. If you have an instant-read thermometer, aim for an internal cake temperature around 95°C (203°F) to check doneness perfectly.
PrintPrintable Recipe 📖
Tiramisu-ish Layer Cake Recipe
This Tiramisu-ish Layer Cake combines the rich flavors of traditional tiramisu in a delightful layered cake form. Featuring a moist vanilla cake soaked in espresso coffee, layered with creamy mascarpone frosting, and dusted with dark cocoa powder, this cake offers a luscious dessert experience perfect for special occasions or an indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Vanilla Cake
- 4 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 150g (¾ cup) castor sugar
- 80g extra virgin olive oil
- 250g (1 cup) thick unsweetened full-fat Greek yoghurt
- 185g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bi-carb soda
- Pinch of sea salt
Coffee Soak
- 150ml strong espresso (3 espresso shots, topped up with boiling water if needed)
- 1 ½ tablespoons castor sugar
- 1 teaspoon vanilla bean paste
Mascarpone Frosting
- 500g cream cheese, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 130g (1 cup) pure icing sugar
- 500g mascarpone
To Assemble
- 3 tablespoons dark Dutch-process cocoa powder
Instructions
- Prepare the Vanilla Cake: Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs with vanilla bean paste and castor sugar until pale and fluffy. Gradually add the extra virgin olive oil and thick Greek yoghurt, mixing well to combine.
- Mix Dry Ingredients: In a separate bowl, sift together plain flour, baking powder, bi-carb soda, and a pinch of sea salt. Gently fold these dry ingredients into the wet mixture just until combined, taking care not to overmix to keep the cake tender.
- Bake the Cake Layers: Divide the batter evenly into two greased 20cm (8-inch) round cake pans or lined baking tins. Bake in the preheated oven for 15 minutes or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
- Prepare the Coffee Soak: Brew strong espresso and mix in castor sugar and vanilla bean paste until the sugar dissolves. Allow the mixture to cool to room temperature for soaking the cake layers later.
- Make the Mascarpone Frosting: In a medium bowl, beat together the room temperature cream cheese, vanilla bean paste, and pure icing sugar until smooth and creamy. Gently fold in the mascarpone until fully combined and smooth.
- Assemble the Cake: Slice the cooled cake layers horizontally if desired for more layers. Brush each cake layer generously with the coffee soak to infuse flavor and moisture. Spread a thick layer of mascarpone frosting over each soaked cake layer before stacking the next.
- Finish and Chill: Once all layers are assembled, cover the entire cake with the remaining mascarpone frosting. Dust the top liberally with dark Dutch-process cocoa powder using a fine sieve. Chill the cake in the refrigerator for at least 1 to 2 hours, or preferably overnight, to allow flavors to meld and the frosting to set firmly.
- Serve: Remove from fridge about 20 minutes before serving for best texture. Slice and enjoy this delicious tiramisu-inspired layer cake with a rich coffee and creamy mascarpone flavor.
Notes
- Use extra virgin olive oil for a mild fruitiness that complements the cake’s moist texture; substitute with light vegetable oil if preferred.
- Ensure the Greek yoghurt is full-fat and unsweetened for optimal richness and moisture retention.
- Chilling the assembled cake overnight enhances flavor melding and makes slicing easier.
- For a gluten-free version, substitute plain flour with a gluten-free baking blend in equal quantity.
- Espresso can be adjusted in strength or replaced with strong brewed coffee if espresso is unavailable.
- The mascarpone frosting can be beaten gently to maintain its light, creamy texture without overwhipping.
- Store the assembled cake covered in the refrigerator for up to 3 days for best freshness.
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