Tiramisu Layer Cake with Ombre Mascarpone Frosting

This Tiramisu Layer Cake is the perfect decadent celebration cake for anybody who like coffee, chocolate, and, of course, tiramisu!


  • 225 g unsalted butter, (1 cup)
  • 225 g golden caster sugar, (1 cup)
  • 225 g plain flour, (1 ½ cups)
  • 4 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda, baking soda
  • 4 large eggs
  • 3 tablespoons mil
  • ½ vanilla pod, seeds scraped▢1 tablespoon espresso powder
  • 1 tablespoon cocoa powder

For the coffee syrup

  • 2 tablespoons espresso powder
  • 80 g golden caster sugar, (½ cup)
  • 120 ml water, (½ cup)

For the mascarpone frosting

  • 750 g mascarpone, (26 ounces)
  • 115 g icing sugar, (1 cup) sifted
  • 1-2 tablespoons milk
  • ½ vanilla pod, seeds scraped
  • 1 teaspoon espresso powder
  • 25 g 70% dark chocolate, (1 ounce)

To finish


  1. Preheat the oven to 160 degrees Celsius fan/180 degrees Celsius/350 degrees Fahrenheit. 2 (or 4 if you have them and the oven space!) 6″ loose-bottomed cake pans, greased and lined
  2. Begin by preparing the cake batter. Cream the butter and sugar together, then whisk in the eggs, milk, and vanilla before adding in the flour and raising agents, just like a conventional cake. However, because you’ll be separating the mixture and adding other flavorings, it’s best to create this in the food processor. The outcomes are equally impressive.
  3. To make the cake batter in the food processor, combine the butter, sugar, flour, baking powder, and bicarb soda in the bowl. Pulse a few times to mix all of the ingredients. One by one, add the eggs, processing momentarily after each one. Add the milk and vanilla seeds last, and mix just until blended. Make sure the batter isn’t overmixed.
  4. If you want to be precise, the following stage involves only a little arithmetic, but don’t worry if you don’t have scales or don’t want to do it. Using a scale, weigh the entire batter mixture. After that, divide the batter into three portions: halves, quarters, and thirds. Fold the espresso powder into the biggest part with care. Fold the cocoa powder into one of the smaller parts. Leave the remainder of the smaller part alone.
  5. Divide the coffee mixture evenly between the two muffin pans and smooth the tops. Bake for 20 minutes, or until a skewer inserted in the center comes out clean. Allow to cool in the tin for 5 minutes before removing and placing on a cooling rack. Clean, oil, and line the muffin pans before pouring the vanilla and chocolate batters into each one. Bake as directed above.

For the coffee syrup

  1. In a saucepan, combine the espresso powder, sugar, and water. Bring to a boil, stirring constantly, until the sugar has dissolved. Remove from the heat and set aside to cool.

For the mascarpone frosting

  1. In a large mixing bowl, place the mascarpone cheese. Combine the icing sugar, 1 tablespoon milk, and the vanilla seeds in a mixing bowl. Stir together with a spatula until smooth, adding up to another tablespoon of milk if necessary. As with the cake mixture, divide the mascarpone into about half and two quarters. If you’re going to weigh it, aim for two parts of roughly 125 g each, leaving the rest in the mixing bowl.
  2. In a heatproof dish, melt the chocolate over a pan of boiling water. Allow one minute for cooling. Stir the chocolate into one of the smaller mascarpone parts when this time has passed. Mix the espresso powder into the remaining mascarpone cheese. The largest chunk should be left alone.

To assemble

  1. If required, use a bread knife to level the tops of the cakes. Allow the coffee syrup to soak in evenly over the tops of the cakes. If you have a cake turntable, it will be easier to build the cake and obtain a smooth icing. Don’t worry if you don’t have one; you can always opt for a more rustic appearance!
  2. On the turntable, place the chocolate cake (or cake stand). Using a tiny quantity of vanilla frosting, ice the top of the cake (you can do this as thick or as thin as you like, as there will be plenty of frosting). On top, place a coffee cake and extra vanilla icing. Fill the remaining coffee cake and vanilla cake with vanilla frosting, then repeat with the remaining coffee cake and vanilla cake. Spread a thick layer of vanilla frosting over the entire cake (crumb coat). Refrigerate for 15 minutes to let flavors to meld.
  3. Begin the ombre frosting after the cake has chilled. Starting with the chocolate frosting, cover the bottom fourth of the cake with a rough layer of frosting. Apply the coffee frosting on the next part of the cake in a rough circular motion. It’s a positive thing if the two layers overlap. It helps to create the ombre appearance. Spread vanilla frosting over the rest of the cake. You’ll have extra icing, which can come in handy if you need to touch up your work.
  4. Smooth out the frosting for a crisp finish, as seen in the photographs, or leave it more rustic if you want!
  5. Carefully move the cake to a cake stand with a spatula. For a last tiramisu touch, generously dust the top of the cake with cocoa powder.

Source: Eat Love Eat

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