Name: Round Tiramisu Cake
Prep time: 30 min
Cook time: 25 min
Total time: PT-489133H25M35S
Cuisine: Italian
Ingredients: 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 4 large eggs, room temperature; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1/4 cup whole milk, warmed; 1/4 cup butter, melted and cooled; 3/4 cup brewed espresso or strong coffee, cooled; 2 tbsp coffee liqueur (optional); 1 tbsp sugar (optional); 1 cup mascarpone cheese, cold; 1 cup heavy cream, cold; 1/3 cup powdered sugar; 1 tsp vanilla extract; Unsweetened cocoa powder (for dusting); Optional: chocolate curls or shavings

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Round Tiramisu Cake is a layered dessert that takes the creamy, coffee-soaked flavors of traditional tiramisu and transforms them into an elegant cake form. With light sponge layers soaked in espresso, rich mascarpone cream, and a dusting of cocoa powder, this cake is the perfect marriage of texture and flavor—beautiful enough for special occasions and simple enough for a weekend treat.

Round Tiramisu Cake

Why I Love This Recipe

I love this tiramisu cake because it combines the classic Italian dessert I know and love with the look and feel of a layered celebration cake. Each bite has that signature coffee flavor, the smooth richness of mascarpone, and just the right touch of sweetness. It’s not too heavy, and the round shape makes it easy to serve, slice, and decorate however I like. It’s one of those desserts that feels impressive but comes together with simple steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge cake layers:

All-purpose flour
Baking powder
Salt
Eggs (room temperature)
Granulated sugar
Vanilla extract
Whole milk (warmed slightly)
Butter (melted and cooled)

For the espresso soak:

Fresh brewed espresso or strong coffee (cooled)
Coffee liqueur (like Kahlúa, optional)
Sugar (to sweeten the soak slightly, optional)

For the mascarpone cream filling:

Mascarpone cheese (cold)
Heavy cream (cold)
Powdered sugar
Vanilla extract

To finish:

Unsweetened cocoa powder (for dusting)
Optional: chocolate shavings or curls for decoration

Directions

I preheat my oven to 350°F (175°C) and grease and line two 8-inch round cake pans.
In a bowl, I sift together flour, baking powder, and salt.
In another large bowl, I beat the eggs and sugar together until pale and fluffy.
I gently fold in the dry ingredients, followed by the warm milk, melted butter, and vanilla. I stir until just combined.
I divide the batter between the pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, I mix the espresso, coffee liqueur (if using), and sugar to create the soak. I set it aside to cool.
For the mascarpone cream, I beat the mascarpone, powdered sugar, and vanilla until smooth. I slowly add the cold heavy cream and whip until thick and spreadable.
Once the cakes have cooled, I slice each one horizontally to create four thin layers total.
I place one layer on a serving plate, brush it generously with espresso soak, and spread a layer of mascarpone cream on top.
I repeat the process with the remaining layers, finishing with a layer of cream on top.
I dust the top with cocoa powder and chill the cake for at least 4 hours (or overnight) to allow the flavors to set.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 30 minutes
Bake time: 25 minutes
Assembly and chill time: 4–6 hours
Total time: Approximately 5–7 hours

Variations

I sometimes add a layer of finely grated dark chocolate between the sponge and cream for extra richness.
For a nutty twist, I sprinkle chopped hazelnuts or almonds between layers.
I use decaf espresso when I’m serving it to kids or avoiding caffeine.
I occasionally replace mascarpone with cream cheese when I can’t find it—still delicious but slightly tangier.
I frost the sides of the cake for a more polished look or leave them “naked” for a rustic, layered appearance.

Storage/Reheating

I store the tiramisu cake covered in the refrigerator for up to 4 days. The flavor improves as it sits, so I usually make it a day ahead. This cake is best served chilled and doesn’t require reheating. I don’t recommend freezing the fully assembled cake, but I freeze the sponge layers if I want to prep in advance and assemble later.

FAQs

Can I make this cake without alcohol?

Yes, I skip the coffee liqueur and just use sweetened espresso or coffee. It still has all the classic flavor without the alcohol.

Can I make the cake layers ahead of time?

Absolutely. I bake the layers a day in advance and wrap them tightly in plastic wrap until I’m ready to assemble.

Is there a substitute for mascarpone?

If I can’t find mascarpone, I use cream cheese mixed with a little heavy cream for a smoother texture. It’s not traditional, but it works well.

How do I keep the cake from getting soggy?

I use a pastry brush to lightly soak the layers—just enough to flavor without drenching. Letting it chill helps the cake absorb the moisture evenly.

Can I use ladyfingers instead of cake?

Yes, if I want a no-bake version, I use ladyfingers and layer them with mascarpone cream, following the same process with the espresso soak.

Round Tiramisu Cake

Conclusion

Round Tiramisu Cake is a stunning and delicious twist on the classic dessert. I love how it brings all the flavors of traditional tiramisu into a beautiful, sliceable form that’s perfect for sharing. With its creamy layers, rich coffee flavor, and simple elegance, this cake always feels like a celebration—no matter when I serve it.