Tiramisu Layer Cake, the Classic Italian Dessert, made with an easy scratch Sponge Cake and filled with the Perfect Creamy Mascarpone Filling. Classic Italian Tiramisu doesn’t get better than this!
Classic Tiramisu Layer Cake
Classic Tiramisu Layer CakeI am sure I don’t have to translate this cake, by now everyone has heard of Tiramisu and eaten it.
But twenty years ago that wasn’t the case, no one had ever heard of Tiramisu, except if you were Italian.
Be sure to watch the Video.
I was in fact in Italy when I first tasted it. My sister- in-law made it for her daughter’s birthday. But after that first taste, I have never forgotten this Homemade Classic Italian Tiramisu Layer Cake.
It has become one of my favourites and my family’s favourites. In fact the Italian requests it for every one of his birthdays!
This Tiramisu Layer Cake has pretty well become our the standard birthday cake. Sometimes I try to make variations to change it up a bit.
From Tiramisu Gelato to a Yummy Roll Cake to even an Easy Tiramisu Pie and I didn’t leave the kids out either, I made a Kid Friendly Tiramisu without coffee.
So what is so special about this Tiramisu you ask? Well it is made with an Italian Sponge Cake instead of Italian Savoiardi which are also known as Lady Fingers.
This cake should be made the night before and kept in the fridge, before you serve it you can sprinkle it with chocolate curls or cocoa.
Homemade Classic Italian Tiramisu Layer Cake
I made it once two hours ahead of time and it just wasn’t the same, it was good but much better if you wait. The cake is really easy to make and to put together.
So get out your forks and let them eat Tira mi su! If you are looking for some more amazing and easy Tiramisu recipes why not check these out, Easy Tiramisu Recipes. Enjoy!
Easy Classic Tiramisu Cake
Ingredients
- For the Italian Sponge Cake
- 5 eggs
- 1 cup sugar
- 2 teaspoons baking powder
- 2 1/2 cups flour
- CREAM FILLING
- 1 1/2 cups whole or whipping cream
- 1 egg**
- 2 tablespoons sugar
- 1 1/2 cups mascarpone
- 1 cup coffee (more if desired) (I use espresso, but a good strong coffee will do I'm sure)
- 1/4 cup cocoa powder
Instructions
- Pre-heat the oven to 350°. Grease a 9 inch (24 cm) springform cake pan.
ITALIAN SPONGE CAKE
- Beat on medium-low speed the eggs and sugar until well mixed (2 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into greased cake pan and bake for approximately 30 minutes or until tested done. Let cool, then slice into 3 layers. While cake bakes make the coffee and let cool.
- While cake cools, beat together sugar and eggs till frothy, then add the mascarpone and cream, beat until thick.
- Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Frost the cake with the remaining cream filling. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips. Enjoy!
- **I use a small sieve to sprinkle the cocoa on top of the cake.*In the cream filling, for the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available or if you wish eliminate the egg.
Video
Nutrition
Rocky Tesa says
Hi Rosemary,
Love Tiramisu with the cookies, but never had a cake before. I am planning on making it for a dinner party. I love how your recipe above gives you the option to change the serving size = ingredients. But how does that affect the pan size/baking time?
Rosemary says
Hi Rocky, thanks so much, I hope you like it. Well this recipe is for 15 servings and a nice inch pan. That changing of the serving size is a new function. So I would say adding more servings, might be best to either use 2 8 inch or 2 9 inch cake pans, depending on how many servings you increase by. Hope that helps. Let me know how it goes.
Melissa says
I think I did something wrong. My cake did not wake up tall enough for three layers, not even for two layers really. What did I do wrong? Coukd my baking powder be expired? I’m making a second batch of batter now. Also, is it supposed to be a little harder like the lady finger cookie? If so, I did manage to get that right!
Rosemary says
Hi Melissa, sorry to hear that, it could be your baking powder, although it could be that your pan is too big. The cake is a little harder than a normal cake and drier also. Let me know.
Aggie says
Hi!
How does (and how long does) the frosting hold up given that it’s made with whipping cream, please?
Thabks!
Rosemary says
Hi Aggie, as long as it’s refrigerated I would say a few days. Hope that helps.
Pat Evans says
I am confused, and not an accomplished baker. I bake ONE layer and divide it into THREE layers? (Directions say divide in the middle. ) Thank you fir clarification–and no judgment! I have made with lady fingers before, but look forward to this!
Thank you!
Rosemary says
Hi Pat, yes the one cake into 3 layers, sorry about that, for the life of me I couldn’t figure out how to say it. 🙂 so thanks. Let me know how it goes.
Heather says
First time making my favourite dessert and I used your recipe. Soooooo good! And I took the advice and made the night before…very happy I did. My only change was I added a little amaretto to the filling as it whipped up. Thanks for an awesome site (I’ve made the strawberry cookies 3 times now)!!
Rosemary says
Hi Heather, thanks so much, so glad you enjoyed it. Good idea with the amaretto! Yeah those strawberry cookies get eaten quickly in my house too. Have a great week.
Marisa Franca @ All Our Way says
Beautiful dessert and one of my all time favorites!! Where you’ve been? You must be hanging out at places where I’m not!! I’ve missed reading your posts. Hope you had a Merry Christmas and a Happy New Year!
Rosemary says
Hi Marisa, I have been visiting family in Toronto (my daughter included) so I took a little break. I had a really nice Christmas and New Years and I hope you did too. Happy New Year my friend.
Liz says
Is there a whole raw egg in the cream filling? I just want to make sure I am reading these instructions correctly.
Thanks
Rosemary says
Hi Liz, yes there is a raw egg in the filling, I wrote a note about it so you might want to check it out. I have made the filling without an egg if you are worried about that. Let me know.
Karen @ Karen's Kitchen Stories says
I’ve made the lady finger version, but this looks amazing. I’ve always heard that it really isn’t Italian, but an American thing, but obviously, my information was wrong, and I’m happy to hear that.
Rosemary says
Hi Karen, haha Karen, Tiramisu is as Italian as Pizza Margherita. Happy Sunday.
Patricia @ Grab a Plate says
This is gorgeous and it looks heavenly! I love tiramisu, and don’t get to enjoy it often (fortunately?!). I’m pinning this to try it!
Rosemary says
Thanks Patricia, try it, it is so easy and delicious. Have a great weekend.
Melissa @ Completely Eclipsed says
My Nonna used to make this for me all the time when I was growing up. Whenever I taste it I think of her. I never got the recipe from her before she passed and I’ve never been able to *quite* replicate it. I’ll have to give this recipe a go. I should probably try the lighter one, but I’ll more than likely make the richer one! Stopping by from SITS
rose says
Hi Melissa, I hope it is the missing recipe from your Nonna, the richer one is really good, I must say. Thanks Rosemary
estheticgoddess says
Mouth watering!! I have never made this and I love to bake! I am putting it on my grocery list now.
rose says
Hi, Give it a go, it is quite easy and really good. Thanks Rosemary
kenney says
omg!!!! heaven. i could eat tiramisu everyday for the rest of my life. my mouth still remembers the delicious taste of the one you made when you were here. so good.
rose says
Don’t worry Ken, I will make you another one.