If you adore the classic tiramisu but crave something a bit more celebratory and cake-like, a Tiramisu-ish Layer Cake Recipe could be your new favorite. This layered treat marries the rich, coffee-soaked essence of tiramisu with the satisfying texture of a vanilla layer cake, perfect for birthdays, weekend get-togethers, or any time you want to impress without stress.
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In the Kitchen
I love this Tiramisu-ish Layer Cake Recipe because it brings the iconic coffee and mascarpone flavors into a luscious, tender cake form that’s surprisingly straightforward to make. You'll notice it’s not overly sweet, which keeps the balance just right.
- Juicy and Tender Every Time: The combination of olive oil and Greek yoghurt keeps the cake moist and soft without heaviness.
- Golden, Satisfying Finish: A delicate coffee-infused soak seeps into the vanilla layers, creating a fragrant lift that feels authentic yet fresh.
- Simple Ingredients, Big Impact: Using readily available pantry staples and fresh mascarpone makes this cake elevated yet achievable.
- Weeknight to Weekend Ready: Whether you're baking on a whim or prepping ahead for guests, the assembly is flexible and forgiving.
Ingredients at a Glance
Choosing the right ingredients is a small step that pays off big with this Tiramisu-ish Layer Cake Recipe, especially when it comes to fresh dairy and strong espresso, which pack the flavor punch you'll love.
- Eggs: Use large eggs at room temperature to help the batter emulsify for a light, tender crumb.
- Vanilla bean paste or extract: Adds natural, rich fragrance that makes every bite feel like a special treat.
- Extra virgin olive oil: Provides moistness without overpowering the cake’s vanilla notes.
- Full-fat Greek yoghurt: The fat content helps keep the cake lush and prevents it from drying out.
- Strong espresso: Freshly brewed is best to infuse those authentic coffee tones, with sugar and vanilla rounding out the soak.
- Cream cheese & mascarpone: The duo blends into a frosting that’s rich yet airy, channeling classic tiramisu textures.
- Dark Dutch-process cocoa powder: For dusting, it adds a bittersweet finish that contrasts the creamy layers beautifully.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Tiramisu-ish Layer Cake Recipe
Step 1 — Whisk Up a Velvety Vanilla Cake Batter
Start by whisking the eggs, vanilla bean paste, and castor sugar in a bowl until pale, fluffy, and slightly thickened—this takes about 3 to 4 minutes with an electric mixer. You’ll see the mixture lighten beautifully; that’s your first clue this cake will be tender. Next, gently drizzle in the olive oil, stirring just enough to incorporate. Fold in the Greek yoghurt carefully, then sift together the flour, baking powder, bicarbonate soda, and salt. Fold the dry ingredients into your wet batter slowly to preserve that lovely airy texture.
Step 2 — Bake Until Deliciously Golden
Divide the batter evenly between two 8-inch cake pans lined with baking paper. Slide them into a preheated oven at 175°C (350°F) for about 15 minutes. You'll know the cakes are done when a skewer inserted in the center comes out clean and the tops spring back gently when touched. Let the cakes cool for 10 minutes in their pans before turning them out onto a wire rack to cool completely. This crucial resting prevents the cake from breaking apart when you soak it later.
Step 3 — Make the Coffee Soak and Mascarpone Frosting
While the cakes cool, whisk together your strong espresso, castor sugar, and vanilla bean paste for the soak. The sugar needs to dissolve entirely, so stir while the espresso’s still warm. For the frosting, beat the cream cheese with vanilla bean paste until smooth, then sift in the icing sugar. Finally, gently fold in mascarpone, making a luscious, silky frosting that’s thick but spreadable—don’t overmix or it may loosen too much.
Step 4 — Assemble Your Tiramisu-ish Layer Cake Recipe
Place one cake layer on your serving plate and generously brush it with the coffee soak—don’t shy away from soaking it thoroughly but avoid saturating to the point of mush. Spread a thick layer of mascarpone frosting on top, then gently set the second cake layer and repeat the brushing and frosting. Use the rest of the frosting to cover the entire cake evenly. Finally, sift the Dutch-process cocoa powder over the top for that classic bittersweet finish that’s irresistible.
Things to Remember
From my experience, timing and gentle handling make all the difference with this cake — it transforms from simple ingredients into an elegant dessert with a few thoughtful moves.
- Doneness Cue: When baking, the cake should be golden and springy to the touch, with a clean skewer test.
- Temperature Trick: Always cool the cake layers fully before soaking and frosting to prevent melting or soggy spots.
- Make-Ahead Move: This cake actually tastes better chilled for at least an hour or overnight, letting the flavors meld beautifully.
- Common Pitfall: Avoid over-soaking the cake layers—they should be moist but still hold their structure when sliced.
Ways to Serve It
Finishing Touches
A final dusting of cocoa powder is a classic for a reason—it cuts through the luscious frosting with a delicate bitterness that makes each forkful balanced and satisfying. You could also add a few chocolate shavings or espresso beans on top for a bit of extra flair and texture that complements the coffee vibe.
Plays Well With
This cake pairs wonderfully with fresh berries or lightly whipped cream if you want a fruity or lighter contrast. A bold black coffee or dessert wine alongside also emphasizes those deep coffee notes in the cake.
Simple Plating Upgrades
For casual dinners, keep it simple with a neat slice and a fork. For special occasions, place the cake on a decorative stand, scatter some cocoa or chocolate curls around the base, and garnish with a sprig of fresh mint or edible flowers to elevate the presentation without fuss.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover cake in an airtight container in the fridge for up to 3 days. The texture stays delightfully creamy and moist thanks to the yoghurt and mascarpone layers, though the cake may firm up slightly—just bring it to room temperature before serving for the best experience.
Freezing Tips
You can freeze this cake, but it’s better to freeze individual unfrosted layers wrapped tightly in cling film, then thaw and assemble fresh. Freezing the fully assembled cake can cause the mascarpone to weep on thawing, affecting texture and appearance.
Reheating Tiramisu-ish Layer Cake Recipe Without Drying Out
This cake is best served chilled or at room temperature. If you want to warm a slice, a quick 10–15 second zap in the microwave with a little foil tenting to retain moisture can help. Avoid full reheats in the oven, which risk drying out both cake and frosting.
Frequently Asked Questions
You can, but Greek yogurt’s thicker texture and higher fat content help keep the cake moist and tender. If using regular yogurt, opt for full-fat and consider straining it to thicken before using.
Mascarpone’s richness and creamy texture are key to achieving that authentic tiramisu feel. Cream cheese alone is tangier and less smooth, but blending half mascarpone with cream cheese can work if pure mascarpone isn’t available.
Brush or spoon the coffee soak evenly, letting it absorb gradually without saturating. A minute or two per side is usually enough to infuse flavor while keeping the structure intact.
Yes, by substituting the flour with a gluten-free blend designed for cakes. Keep an eye on texture as gluten-free batters can behave differently; adding a touch of xanthan gum may help with tenderness and structure.
Final Thoughts
This Tiramisu-ish Layer Cake Recipe hits that sweet spot between indulgence and everyday ease. It brings tiramisu’s beloved flavors into a fresh, cake format that’s just as good chilled at a family party as it is sliced for a quiet coffee break. I hope you enjoy making it as much as I do — it’s one of those recipes where a few simple touches come together into something truly memorable.
PrintFull Printable Recipe
Tiramisu-ish Layer Cake Recipe
This Tiramisu-ish Layer Cake combines the rich flavors of coffee-soaked vanilla cake layers with a luscious mascarpone and cream cheese frosting. The cake features a tender crumb thanks to the use of Greek yoghurt and extra virgin olive oil. Finished with a dusting of Dutch-process cocoa powder, this vegetarian dessert captures the essence of traditional tiramisu in cake form, perfect for special occasions or indulgent treats.
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
Ingredients
Vanilla Cake
- 4 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 150g (¾ cup) castor sugar
- 80g extra virgin olive oil
- 250g (1 cup) thick unsweetened full-fat Greek yoghurt
- 185g (1 ½ cups) plain flour
- 1 teaspoon baking powder
- ½ teaspoon bi-carb soda
- Pinch of sea salt
Coffee Soak
- 150ml strong espresso (3 espresso shots, topped up with boiling water if needed)
- 1 ½ tablespoons castor sugar
- 1 teaspoon vanilla bean paste
Mascarpone Frosting
- 500g cream cheese, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 130g (1 cup) pure icing sugar
- 500g mascarpone
To Assemble
- 3 tablespoons dark Dutch-process cocoa powder
Instructions
- Prepare the Vanilla Cake Batter: In a large bowl, whisk the eggs, vanilla bean paste or extract, and castor sugar together until light and fluffy. Gradually add the extra virgin olive oil and Greek yoghurt, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking powder, bi-carb soda, and sea salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the batter tender.
- Bake the Cake Layers: Pour the batter evenly into prepared baking tins. Bake in a preheated oven at 180°C (350°F) for 15 minutes or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Make the Coffee Soak: Brew a strong espresso, measure 150ml, and immediately stir in the castor sugar and vanilla bean paste until dissolved. Set aside to cool.
- Prepare the Mascarpone Frosting: In a medium bowl, beat the cream cheese, vanilla bean paste, and pure icing sugar together until smooth. Gently fold in the mascarpone until the frosting is creamy and well combined.
- Assemble the Cake: Once the cake layers have fully cooled, slice each layer horizontally if desired for more layers. Brush each layer generously with the coffee soak to infuse flavor and moisture.
- Layer the Cake with Frosting: Spread a thick layer of mascarpone frosting between each cake layer, stacking them carefully to maintain structure.
- Finish and Chill: Spread the remaining frosting over the top and sides of the assembled cake. Dust the top evenly with dark Dutch-process cocoa powder.
- Chill Before Serving: Refrigerate the cake for at least 1 to 2 hours to allow flavors to meld and the frosting to set. For best results, chill overnight before serving.
Notes
- Using thick full-fat Greek yoghurt helps keep the cake moist and tender.
- Ensure the coffee soak is fully cooled before applying to avoid melting the frosting.
- For a more intense coffee flavor, you can increase the espresso shots in the soak.
- Leftover cake keeps well covered in the refrigerator for up to 3 days.
- For a gluten-free option, substitute plain flour with a gluten-free baking blend.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
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