Tiramisu Layer Cake Recipe

Inspired by the beloved Italian dessert, this decadent Tiramisu Layer Cake transforms classic tiramisu flavors into an elegant celebration cake. Layers of vanilla bean and chocolate cake are soaked with coffee and filled with espresso-infused Italian meringue buttercream and silky dark chocolate ganache, creating the perfect balance of rich chocolate, creamy espresso, and delicate sweetness. Whether you’re serving it for the holidays, a dinner party, or a special occasion, this impressive dessert is sure to become a favorite. Follow along with Victoria Perry of Midnight Cravings Bakery and learn how to create this irresistible tiramisu-inspired masterpiece.

Ingredients

Vanilla Bean Cake

• Butter 12oz
• Sugar 13oz
• Salt 1tsp
• Eggs 7.5oz
• Cake flour 15oz
• Baking powder 3 ¾ tsp
• Heavy Cream 15oz
• Vanilla bean paste 0.5oz

Chocolate Cake

• Butter 9oz
• Sugar 15oz
• Salt 1tsp
• Dark Chocolate, melted 6oz
• Eggs 8oz
• Cake flour 12oz
• Baking powder 0.5oz
• Heavy Cream 14oz
• Vanilla extract 0.25oz

Italian Meringue Buttercream

Makes 9 Cups

• 3 cups sugar
• 10 large egg whites pasteurized
• 2 lbs. (8 sticks) unsalted butter, chilled and chopped into small cubes
• 2 tsp pure vanilla extract
• 1 tsp Grand Marnier

Dark Chocolate Ganache

• 8oz Heavy Whipping Cream
• 1lb Dark Chocolate Chips (I use Callebaut 54% semisweet callets)

Instructions for Tiramisu Layer Cake

Making the Vanilla Cake

1. In a mixing bowl using the paddle attachment, cream the butter, sugar, salt, and vanilla bean paste until the mixture is light and fluffy.
2. Slowly add in the eggs a little at a time. After each addition, beat the eggs until they are absorbed before adding more. After the eggs are beaten in, mix until light and fluffy.
3. Scrape down the sides of the bowl to ensure even mixing.
4. Add the sifted dry ingredients, alternating with the liquids.
   • This is done as follows: Add 1/4th of the dry ingredients. Mix until blended.
   • Add 1/3rd of the liquid. Mix just until blended.
5. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
6. Spread batter into a half sheet pan that is sprayed with pan spray and lined with parchment paper.
7. Bake @350 for 20-30 minutes or until a cake tester inserted comes out clean. Edges of cake should be golden and start to pull away from the pan.
8. Let cool completely.

Making the Chocolate Cake

1. In a mixing bowl using the paddle attachment, cream the butter, sugar, and salt until the mixture is light and fluffy.
2. Slowly add in the melted chocolate.
3. Slowly add in the eggs a little at a time. After each addition, beat the eggs until they are absorbed before adding more. After the eggs are beaten in, add in the vanilla extract and mix until light and fluffy.
4. Scrape down the sides of the bowl to ensure even mixing.
5. Add the sifted dry ingredients, alternating with the liquids.
   • This is done as follows: Add 1/4th of the dry ingredients. Mix until blended.
   • Add 1/3rd of the liquid. Mix just until blended.
6. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
7. Spread batter into a half sheet pan that is sprayed with pan spray and lined with parchment paper.
8. Bake @350 for 20-30 minutes or until a cake tester inserted comes out clean. Edges of cake should be golden and start to pull away from the pan.
9. Let cool completely.

Making the Italian Meringue Buttercream

1. In a small saucepan over medium heat, bring sugar and 1 1/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (do not stir mixture).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed until foamy. Then beat on medium-high speed until stiff but not dry; do not over beat.
3. With mixer running, add syrup to whites in a slow steady stream, beating on high speed until no longer steaming, about 3-5 minutes. Reduce speed and slowly begin to add butter bit by bit, until all butter is incorporated, and mixture is back to a light and fluffy consistency. Beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth.

Making the Dark Chocolate Ganache

1. In a small stockpot, heat cream just to a boil over medium-high heat.
2. In a metal bowl, pour the cream over the chocolate.
3. Let stand for 5-10 minutes. (don’t stir, doing so will cool it too fast and separate it)
4. Stir with a whisk until smooth and shiny to emulsify the cream and chocolate.
5. Make sure to scrape down the sides and bottom of the bowl to ensure all chocolate is incorporated.
6. Let cool to room temperature. Set aside.

Arranging the Tiramisu Layer Cake 

• 2 (8” round) Vanilla Bean Cake layers (see recipe)
• 2 (8” round) Chocolate Cake layers (see recipe)
• Italian Buttercream (see recipe)
• 2 cups Coffee, I prefer a Caramel Cream flavored coffee
• 3 Tbsp King Arthur Flour Espresso powder
• 2 cups Dark Chocolate Ganache (see recipe)
• Cocoa powder for dusting
• Ghirardelli dark chocolate melting wafers
• Ghirardelli white chocolate melting wafers

1. Using an 8” cake pan as a guide, cut 2 layers of vanilla bean and 2 layers of chocolate cake from the fully cooled cake sheets. Set aside.
2. In a mixing bowl with a whisk attachment, take 3 cups of the Italian buttercream and the Espresso powder and mix on low speed until the espresso is fully incorporated. This is the Espresso buttercream you will use as a filling in steps 4 & 9.
3. Place 1 vanilla bean layer on an 8” cardboard, drizzle ½ cup of the coffee onto the cake layer and let it soak into the cake.
4. Put half of the espresso buttercream on top and spread evenly using an offset spatula.
5. Place a chocolate cake layer on top, drizzle ½ cup of the coffee onto the cake.
6. Pour a thin layer of the ganache on the cake and spread evenly with a spatula.
7. Put 1.5 cups of the Italian buttercream on top of the ganache and spread out evenly.
8. Place the second vanilla bean cake layer on top, and drizzle with coffee.
9. Layer with the remaining espresso buttercream.
10. Top with the second layer of chocolate cake, drizzle with the remaining coffee.
11. Crumb coat and place in the fridge for 30 minutes.
12. Place some of the Italian buttercream in a pastry bag with a Wilton 1M star tip. Set aside.
13. Transfer cake to the 12” cake board. Refrigerate cake for 30 minutes to harden buttercream.
14. Using the pastry bag, create 16 evenly spaced swirls on the top of the cake, and then a shell border around the bottom of the cake.
15. In separate microwave safe containers, melt some of the dark chocolate wafers and the white chocolate wafers according to the directions on the bag.
16. Place the chocolates into small parchment cones, or you can do the following step using a spoon.
17. Drizzle dark chocolate over the buttercream borders. Then drizzle the white chocolate.
18. Place a garnish on each of the 16 top swirls. I prefer to use chocolate curls or chocolate covered espresso beans.
19. Using a cocoa sifter, dust cocoa powder onto the tops and sides of the cake.
20. Cut, serve, and savor!

Victoria Perry

Victoria Perry is a cake designer, home baker, and content creator from South Carolina. She loves to share baking tips, recipes, and tutorials on social media.