A decadent twist on the classic Italian dessert, this Round Tiramisu Cake features a moist chocolate sponge soaked in aromatic coffee and layered with a smooth mascarpone cream. Perfect for any special occasion, this cake combines rich flavors and a melt-in-your-mouth texture that will delight every bite.
Why You’ll Love This Recipe
This Round Tiramisu Cake offers all the elegance of traditional tiramisu but in a beautiful cake form. The tender cocoa sponge pairs perfectly with the luscious mascarpone cream, creating a balance of sweetness and coffee richness. It’s easy to make, requires no complicated techniques, and can be prepared ahead of time for stress-free entertaining. Whether for birthdays, holidays, or dinner parties, this cake is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
• 4 eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 pinch of salt
For the cream:
• 500 g mascarpone cheese
• 1 cup whipped cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
For soaking:
• 1/2 cup strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
For the topping:
• Cocoa powder, for dusting
• Grated chocolate (optional)
Directions
Preheat the oven to 180°C (350°F). Grease and line the bottom of a 20 cm (8-inch) round cake pan with parchment paper.
In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula until well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
For the cream, beat together the mascarpone cheese, whipped cream, powdered sugar, and vanilla extract until smooth and creamy.
Slice the cooled cake horizontally into two even layers.
In a small bowl, mix the cooled coffee and liqueur. Brush half of this mixture over the first layer of cake.
Spread half of the mascarpone cream evenly over the moistened cake layer. Place the second layer on top and brush with the remaining coffee mixture.
Spread the rest of the cream over the top and sides of the cake.
Dust generously with cocoa powder and sprinkle grated chocolate over the top if desired.
Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cream to set.
Servings and timing
This Round Tiramisu Cake serves about 10–12 people.
Preparation time: 25 minutes
Baking time: 30 minutes
Chilling time: 2 hours
Total time: approximately 2 hours and 55 minutes
Variations
• Alcohol-free version: Skip the liqueur and replace it with extra coffee or a splash of vanilla syrup.
• Mocha tiramisu cake: Add 1 tablespoon of instant coffee to the cake batter for a stronger coffee flavor.
• White tiramisu cake: Substitute the cocoa powder with an equal amount of flour for a light vanilla sponge base.
• Berry tiramisu cake: Add a layer of fresh strawberries or raspberries between the cream layers for a fruity twist.
• Chocolate lovers’ version: Drizzle melted chocolate over the top before serving for extra indulgence.
Storage/Reheating
Store the Round Tiramisu Cake covered in the refrigerator for up to 4 days. For best texture, allow the cake to sit at room temperature for about 15 minutes before serving. This cake is not suitable for reheating, as it’s served chilled. You can also freeze individual slices (well wrapped) for up to 1 month; thaw in the refrigerator overnight before enjoying.
FAQs
1. Can I use cream cheese instead of mascarpone?
Yes, but the texture and flavor will be slightly tangier. For a closer match, mix cream cheese with a bit of heavy cream to soften it.
2. What type of coffee is best for soaking the cake?
Strong brewed espresso or instant espresso works best for authentic tiramisu flavor.
3. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors blend. Prepare it a day in advance and keep it refrigerated.
4. Is it possible to make this cake gluten-free?
Yes. Replace the all-purpose flour with a gluten-free baking blend that contains xanthan gum.
5. Can I use store-bought sponge cake instead of baking one?
Yes, you can use a plain chocolate or vanilla sponge to save time. Just make sure it’s not overly sweet.
6. How long should I chill the cake before serving?
At least 2 hours, but overnight chilling is ideal for the best texture and flavor.
7. Can I add layers of ladyfingers to make it more traditional?
Yes, you can add a layer of soaked ladyfingers between the cake layers for a hybrid tiramisu style.
8. What can I use instead of liqueur?
Try using coffee syrup, vanilla extract, or almond extract for a non-alcoholic version.
9. How do I prevent the cake from becoming soggy?
Brush the coffee mixture lightly over the cake layers rather than pouring it directly to avoid oversaturation.
10. Can I decorate the cake differently?
Yes. You can pipe the cream into decorative swirls, top with chocolate curls, or add dusted powdered sugar for a clean look.
Conclusion
This Round Tiramisu Cake transforms the beloved Italian dessert into a show-stopping layer cake. With its airy cocoa sponge, creamy mascarpone filling, and bold coffee flavor, it’s the ultimate dessert for celebrations or indulgent weekends. Simple to prepare and irresistibly delicious, this cake brings the perfect balance of elegance and comfort to your table.
This Round Tiramisu Cake is a layered dessert that combines rich coffee-soaked chocolate sponge cake with creamy mascarpone filling. It’s a decadent twist on the classic Italian favorite — perfect for special occasions or indulgent weekends.
Ingredients
For the cake:
4 eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
For the cream:
500 g mascarpone cheese
1 cup whipped cream
1/2 cup powdered sugar
1 tsp vanilla extract
For soaking:
1/2 cup strong brewed coffee (cooled)
2 tbsp coffee liqueur (optional)
For topping:
Cocoa powder, for dusting
Grated chocolate (optional)
Instructions
Preheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) round cake pan.
Beat eggs and sugar until light and fluffy.
In a separate bowl, sift flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
Pour into prepared pan and bake for 25–30 minutes. Let cool completely on a wire rack.
Beat mascarpone, whipped cream, powdered sugar, and vanilla extract until smooth.
Slice the cake horizontally into two even layers.
Mix coffee and liqueur. Lightly brush half over the first layer of cake.
Spread half of the mascarpone cream over the moistened cake layer. Repeat with second layer and remaining coffee mixture.
Spread the rest of the cream over the top and sides of the cake.
Dust with cocoa powder and garnish with grated chocolate if desired.
Chill for at least 2 hours before serving.
Notes
Use strong espresso or instant espresso for the best coffee flavor.
Chill overnight for enhanced flavor and texture.
Use a serrated knife to slice the cake evenly.
If mascarpone is unavailable, soften cream cheese with a bit of cream.
