Go Back
–+ servings
Print
Layered tiramisu take decorated with chocolate curls, topped with coffee buttercream.

Tiramisu Cake recipe

This delicious layer cake is a must for all Tiramisu or coffee fans.

Course Dessert
Cuisine Family Food
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 773 kcal
Author Sarah Barnes

Ingredients

  • 350 g Unsalted butter
  • 125 g Soft light brown sugar
  • 225 g Caster sugar
  • 6 Free range eggs
  • 350 g Self-raising flour
  • 2 Tbsp cocoa
  • 2 Tbsp instant coffee granules
  • 2 Tbsp boiling water

For the icing:

  • 500 g Unsalted butter
  • 500 g Coffee flavoured icing sugar*
  • 200 g Full fat cream cheese
  • 1 Tsp vanilla extract

To decorate:

Instructions

  1. Grease 2 x 7″ round deep cake tins.
  2. Preheat the oven to 180C.
  3. Cream your room temperature butter with your brown sugar and caster sugar until it’s pale, light and fluffy.
  4. Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
  5. Mix in your flour. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
  6. Pop one of your greased tins on the scales and weigh in 650g of the cake batter you have in your bowl (or just guess half).
  7. In a mug, mix together the cocoa, coffee and boiling water until dissolved.
  8. Stir this into the remaining half of the cake batter and put into the second prepared tin.
  9. Smooth out both tins of batter with the back of a spoon. Make a bit of a dip in the middle to account for rising.
  10. Bake for about 30 - 35 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
  11. Meanwhile make your icing. Beat your butter until it’s pale, light and fluffy.
  12. Beat in your icing sugar. Beat for about 10 minutes until light and pale.
  13. Beat in the cream cheese.
  14. When your cakes are completely cold, use a carving knife to level them. Trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
  15. Then split each cake in half horizontally, so you'll end up with 4 layers of cake.
  16. Sandwich each layer together (alternating the sponge types) with your buttercream, and a layer on top.
  17. Cover the sides of your cake with buttercream, then roll in the grated chocolate.
  18. Now cover the top of the cake with more buttercream, pipe swirls and add your chocolate coffee beans.

Recipe Notes

* Or 500g normal icing sugar and 2 tbsp of instant coffee dissolved in 1 tbsp of boiling water. See my note above about the icing sugar.

Nutrition Facts
Tiramisu Cake recipe
Amount per Serving
Calories
773
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
31
g
194
%
Cholesterol
 
189
mg
63
%
Sodium
 
74
mg
3
%
Potassium
 
162
mg
5
%
Carbohydrates
 
73
g
24
%
Fiber
 
1
g
4
%
Sugar
 
54
g
60
%
Protein
 
6
g
12
%
Vitamin A
 
1585
IU
32
%
Calcium
 
50
mg
5
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.