A quick look at this round tiramisu cake
This Round Tiramisu Cake is a simple, creamy dessert that blends coffee-soaked sponge with a light mascarpone filling. It looks special but is easy to make at home. If you enjoy other creamy cakes, you might also like this tiramisu cheesecake recipe for a different take.
Why you’ll enjoy baking this dessert
You get a rich taste without complicated steps. The sponge is light, the mascarpone cream is smooth, and a hint of coffee makes the flavor classic. It’s great for family dinners or small celebrations. If you like easy, crowd-pleasing sweets, try something simple like the 1-Bowl Peanut Butter Cup Dump Cake for another quick treat.
How to make Round Tiramisu Cake — step by step
Follow the steps below in order. Read through once before you start so everything goes smoothly.
Ingredients you’ll need
- 4 eggs
- 1 cup granulated sugar
- 1 cup flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 pinch of salt
- 500 g mascarpone cheese
- 1 cup whipped cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coffee (cooled and strong)
- 2 tablespoons liqueur (optional)
- Cocoa powder for topping
- Grated chocolate (optional)
You can also look at simple single-serving ideas like this 2-Minute Apple Mug Cake if you want something faster.
Directions — bake and assemble
- Preheat the oven to 180°C. Grease a 20 cm round cake pan and line the bottom with parchment paper.
- Beat the eggs and sugar until frothy.
- Sift the flour, cocoa, baking powder, and salt into the mixture and gently fold in with a spatula.
- Pour the batter into the pan and bake for 25–30 minutes. A toothpick should come out clean. Let cool.
- For the cream: Beat the mascarpone, whipped cream, powdered sugar, and vanilla with a mixer until smooth.
- Once the cake has cooled, cut it horizontally into two layers.
- Lightly moisten the first layer of the cake with the coffee and liqueur mixture.
- Spread half of the cream on top, cover with the second cake layer, and spread the remaining cream on top and sides.
- Garnish the top with cocoa powder and grated chocolate.
- Chill the cake in the refrigerator for at least 2 hours; slice before serving.
Best ways to serve this Round Tiramisu Cake
Serve chilled in thin slices. A dusting of extra cocoa before serving brightens the look. Add a few coffee beans or a mint leaf for a small garnish if you like.
How to store leftovers
Keep the cake covered in the refrigerator. Use an airtight cake keeper or wrap the cake in plastic wrap. It will stay good for 2–3 days. For longer storage, freeze slices wrapped tightly for up to 1 month; thaw in the fridge before serving.
Simple tips to get it right
- Don’t overmix the batter—fold gently to keep the sponge light.
- Use strong, cooled coffee so the flavor comes through without making the cake soggy.
- Chill well before slicing; this helps the cream set and keeps clean slices.
- If you want a no-bake approach, see ideas like the 3-Ingredient No-Bake Strawberry Cloud Cake for inspiration.
Small variations you can try
- Chocolate lovers: add a thin layer of chocolate ganache between layers.
- Boozy version: increase liqueur slightly (careful not to soak).
- Fruit twist: add sliced strawberries or raspberries between layers for a fruity note.
- Coffee-free: substitute the coffee with strong hot chocolate for kids.
Nutrition snapshot (approximate per slice)
Estimated per 12 slices — calories: 320 kcal; fat: 22 g; carbs: 26 g; protein: 5 g. These are rough estimates and will vary with brands and portion size.
Family-friendly serving ideas
- Serve with fresh berries for a lighter touch.
- Make small individual portions in ramekins for kids and guests.
- Pair small slices with warm milk for a child-friendly dessert.
What to serve with your tiramisu cake
- A simple espresso or decaf coffee.
- Light dessert wines like Moscato or a sweet Marsala.
- Fresh fruit salad or a small scoop of vanilla ice cream on the side.
Common questions about Round Tiramisu Cake
Q: Can I use store-bought sponge or ladyfingers instead of baking the cake?
A: Yes. Use a light sponge or soaked ladyfingers and layer as directed. Adjust the coffee so it doesn’t make the cake too wet.
Q: How long should I chill the cake before serving?
A: At least 2 hours, but overnight is better for the flavors to meld and the cream to set.
Q: Can I make this without alcohol?
A: Absolutely. Skip the liqueur and use extra coffee or a coffee extract for flavor.
Q: Will the cake hold its shape if I make it a day ahead?
A: Yes. In fact, it often tastes better the next day. Keep it chilled and covered.
Q: Can I replace whipped cream with heavy cream?
A: Whipped cream is the right form; you can whip heavy cream yourself until stiff peaks form and fold into the mascarpone.
Conclusion
For more inspiration and classic versions, check these trusted recipes: Alessandra Ciuffo’s Classic Tiramisu Cake, a detailed traditional take; Salt & Wind’s Classic Italian Tiramisu Cake, which explains techniques clearly; and a home-style option at Also The Crumbs Please — Tiramisu Cake Recipe.
Round Tiramisu Cake
Ingredients
For the sponge
- 4 eggs 4 eggs
- 1 cup 1 cup granulated sugar
- 1 cup 1 cup flour
- 1/4 cup 1/4 cup cocoa powder
- 1 teaspoon 1 teaspoon baking powder
- 1 pinch 1 pinch of salt
For the mascarpone cream
- 500 g 500 g mascarpone cheese
- 1 cup 1 cup whipped cream
- 1/2 cup 1/2 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
For assembly
- 1/2 cup 1/2 cup coffee (cooled and strong)
- 2 tablespoons 2 tablespoons liqueur (optional) Optional for added flavor
- Cocoa powder for topping
- Grated chocolate (optional)
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease a 20 cm round cake pan and line the bottom with parchment paper.
- Beat the eggs and granulated sugar until frothy.
- Sift the flour, cocoa powder, baking powder, and salt into the mixture and gently fold in with a spatula.
- Pour the batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out clean. Let cool.
Cream Preparation
- In a mixing bowl, beat the mascarpone, whipped cream, powdered sugar, and vanilla until smooth.
Assembly
- Once the cake has cooled, cut it horizontally into two layers.
- Lightly moisten the first layer of the cake with the coffee and liqueur mixture.
- Spread half of the mascarpone cream on top, cover with the second cake layer, and spread the remaining cream on top and sides.
- Garnish the top with cocoa powder and grated chocolate.
- Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
