Tiramisu Cake


I have always liked tiramisu, but I have become fonder of them recently. Now when I go to a restaurant and I see tiramisu on the menu, I absolutely have to have it. The traditional tiramisu is made with prepackaged lady fingers, dipped in coffee, and layered with a sweet mascarpone/coffee liquor mixture and topped with coffee liquor whipped cream. I mean, if that doesn’t sound good…. The door is behind you, bye.

I wanted to make a traditional tiramisu, but to be honest, Trader Joe’s did not have lady fingers, or at least I couldn’t find them. So I decided to make a white cake and loosely follow the traditional method. The only thing different is that I made a cake instead of using lady fingers, the rest is the same.

The result was wonderful! This is an amazing and impressive dessert, but not too difficult. If you make this and take it to a friends, boss’s, or in-law’s house, they will not even guess how easy this cake is.

To make it easier, you could of course substitute the homemade cake for a box cake mix: but honestly it won’t taste quite as good, and you won’t be as proud of yourself.

Tiramisu Slice

Get to baking!



–          2 cups flour

–          2 teaspoons baking powder

–          Pinch salt

–          1 stick unsalted butter (softened)

–          1 cup sugar

–          3 eggs

–          2 teaspoons Pure Vanilla Extract

–          1 teaspoon Almond extract

–          ¾ cup whole milk

Preheat your oven to 350 degrees.

Butter and flour 2 9-inch round cake pans.

In a medium sized bowl, whisk together flour, baking powder, and salt, and set aside. In a stand mixer with the paddle attachment, cream the butter and sugar together until fluffy. Add one egg at a time, scraping the sides when necessary; add the vanilla and almond extract.

Alternate adding the flour mixture and milk until all is incorporated.

Divide evenly between prepared cake pans.

Bake for 20-30 minutes or until a toothpick comes out clean. Cool before assembly.

Mascarpone Filling

–          1 8-ounce package of mascarpone cheese

–          ½ cup powdered sugar

–          2 tablespoons coffee liquor

In a small to medium bowl, mix all ingredients together. I used a hand mixer.

Place in the refrigerator until needed.

Whipped Cream Topping

–          2 cups heavy cream

–          ¼ cup powdered sugar

–          2 tablespoons coffee liquor

With a stand mixer or hand mixer, whisk all ingredients until it is light fluffy, and stiff peaks.

Take ½ cup of the mascarpone filling and fold it into the whipped cream mixture.



Start by brewing strong coffee. Enjoy a cup, and save 1 cup for the cake.

Tiramisu Poke

Place 1 layer of cake on your cake stand and poke with a tooth pick or fork.

Tiramisu and Coffee Appleton Logo ishTake the fresh, cooled coffee and pour it onto the cake, I used a spoon to control the amount, but you want the cake pretty wet.

Tiramisu cakeTiramisu Layer

Take the mascarpone filling and spread over the first layer of cake and top with the second layer of cake.

Tiramisu Layers

Poke the second layer of cake and soak with coffee.


With a knife of offset spatula, cover the whole cake with the whipped cream.

Refrigerate for 30 minutes before serving so the flavors can get to know each other.

DSC_0003 Dusting Tiramisu

Dust with chocolate powder and serve.




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