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4 Layer Tiramisu Cake Recipe

Create this Easy 4 Layer Tiramisu Cake Recipe in just a few steps. The sponge cake layers are soaked with Espresso and rum (optional) and filled with Mascarpone, topped with Espresso frosting and a dusting of cocoa.
Course Dessert
Cuisine Italian
Keyword Cake, Espresso, wedding cake
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 793kcal
Author Candi Elm

Ingredients

  • Sponge Cake
  • 1 cup Fine Granulated Sugar
  • 1 cup cake flour sifted twice
  • 1/2 ts baking powder
  • 6 large eggs room temp
  • Coffee Syrup
  • 1/4 cup brewed espresso
  • 1/3 cup sugar
  • 1/3 cup water
  • 1-2 oz rum optional
  • Mascarpone Cream Cheese
  • 8 oz Mascarpone cheese
  • 8 oz Heavy whipping cream cold
  • 1/2 cup powdered sugar
  • Espresso Buttercream
  • 2 sticks unsalted butter
  • 1 cup Crisco Shortening
  • 4 cups powdered sugar sifted twice
  • 2 oz Whipping Cream
  • 2 ts espresso powder

Instructions

  • Sponge Cake 
    In the bowl of an electric stand mixer fitted with the whisk attachment beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
    Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. 
    Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
    Divide evenly between prepared 6 or 8" cake pans (it helps if you have a kitchen scale to weigh the pans). I made four 6" cake layers. You can use 2 8" cake pages and split layers. Add parchment paper and spray with cooking and flour spray.
    Bake at 350˚F for 23-28 minutes, or until top is golden brown. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
  • Coffee Syrup
    Stir Espresso, water, and sugar in a saucepan over a low heat until sugar has completely dissolved. Bring coffee syrup to a boil over medium heat, stirring frequently. Remove from heat and allow to cool completely before using. You can add rum while it's cooling down. 
  • Mascarpone Cream
    In the bowl of a stand mixer fitted with a whisk attachment or using a hand whisk, whip mascarpone cheese, whipping cream and powdered sugar, until soft peaks form. 
  • Espresso Buttercream
    In a bowl of a stand mixer, cream butter and shortening until light and creamy about 5 minutes. Sift in powdered sugar and espresso powder. Beat well until combined. As frosting thickens add whipping cream. Beat until light and fluffy. 
  • Assemble Cake
    Split 2 8" cakes or use 4 6" cakes. Spread a thin layer of buttercream on cake board. Place the first layer of cake on the cake board and brush the cake with coffee syrup using a pastry brush. Continue to brush both sides of layers with coffee syrup. 
    Start adding mascarpone filling approximately 1/2" thick in between cake layers with an offset spatula until all four layers are filled. Then refrigerate for 15 minutes
    Spread a thin layer of coffee frosting on the sides and top of the cake on a turntable to crumb coat your cake. Use a scraper to get it even and smooth. 
    Refrigerate for 30 minutes. 
    If using the smooth cake design add another layer of frosting and add some design to the bottom and top and sprinkle with cocoa. 

    Directions for spoon design decorating see below. You will need double the frosting for this method. 

Nutrition

Serving: 1Slice | Calories: 793kcal | Carbohydrates: 76g | Protein: 6g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 184mg | Sodium: 59mg | Potassium: 94mg | Sugar: 66g | Vitamin A: 1220IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 0.6mg