This pumpkin tiramisu cake wins pumpkin spice season! Bringing together classic components of traditional tiramisu (like creamy mascarpone filling and notes of Kahlua and coffee) with your favorite fall flavors, it’s one layer cake you just can’t miss.
This pumpkin tiramisu layer cake is the perfect fusion of fall flavors and classic tiramisu elements. It’s made up of moist layers of pumpkin cake (instead of ladyfingers) drizzled with a robust coffee-Kahlúa mixture and filled with a luscious, fluffy tiramisu mascarpone filling. I frosted the sides with a creamy mascarpone buttercream and topped it off with more of that unforgettable tiramisu filling. Every bite is a delightful balance of warming spices, bold coffee notes, and creamy decadence. It’s almost too good!
Whether you’re a fan of Classic Tiramisu or can’t get enough of my Easy Pumpkin Cake, this recipe brings the best of both worlds into one show-stopping creation. Perfect for holiday gatherings or just because you feel like it, it’s one of those desserts you’ll be upset you didn’t know about sooner.
This Pumpkin Tiramisu Layer Cake Steals the Show
Here’s why you need to make this elegant layer cake ASAP:
- Unforgettable flavor. Imagine the warm, inviting spices associated with pumpkin season, kissed with notes of coffee and Kahlúa, and layered with a fluffy mascarpone filling. Somewhere between comforting and sophisticated, it’s a flavor combo you never knew you needed.
- Dreamy texture. Each bite of this glorious dessert delivers layers of moist pumpkin cake, creamy mascarpone filling, and thick, fluffy buttercream. It’s a total dream to sink your teeth into.
- Crowd-pleasing perfection. Whether it’s a holiday gathering, a fall birthday, or a regular ol’ weekend treat, this pumpkin tiramisu layer cake is guaranteed to impress. It’s beautiful to look at, delightful to eat, and always leaves everyone asking for the recipe!
What You’ll Need
Sugar and spice and everything nice! Here’s your shopping list for this pumpkin tiramisu layer cake. Please see the recipe card below for precise measurements.
- All-purpose flour – Measure it carefully, as using too much (or too little flour) can have a seriously negative impact on the texture of your cake layers. Use a food scale if you have one. Otherwise, spoon the flour into a measuring cup/s and then level it off with the back of a knife. Check out this tutorial on How to Measure Flour Correctly to see how it’s done.
- Unsalted butter and Vegetable oil – I used both butter and vegetable oil in the cake layers. The butter contributes a fabulous, rich flavor, while the oil provides wonderful moisture that the butter alone can’t match.
- Salt – Salt amplifies the flavors already present. Don’t leave it out.
- Pumpkin puree – Make sure you grab pumpkin puree, NOT pumpkin pie filling. They both come in cans that look quite similar, but they are not the same. So pay attention to the label!
- Mascarpone cheese – Cool, but not cold. I use mine straight from the fridge, but you can let it sit out for 5-10 minutes before mixing. Just be sure not to let it get too warm, or it will turn watery.
- Heavy whipping cream – Straight out of the fridge. If it’s too warm, it won’t whip up and hold volume properly.
- Powdered sugar – Adds volume to and stabilizes the buttercream. Use the full amount, particular in this buttercream. The mascarpone can be a little thin (similar to cream cheese frosting), so you need the powdered sugar to make it thick enough to keep the filling in place.
- Hot water – It should be hot, otherwise, the espresso powder won’t dissolve properly.
- Instant espresso coffee powder – Any brand will do. If you’re sensitive to caffeine, pick a decaf product.
- Kahlua – If you’re avoiding alcohol, you can replace it. See the note in the recipe.
How to Make a Pumpkin Tiramisu Cake
Ready to get started? Here’s a quick look at how to make this holiday-ready dessert. Be sure to scroll to the recipe card below for more detailed instructions.
Make the Cake Layers:
Preheat the oven to 350°F, line the bottom of three 8-inch cake pans with parchment paper, and grease the sides. Whisk together the flour, leavening agents, salt, and spices.
Beat the butter, oil, sugars, and vanilla on medium speed until light and fluffy.
Mix in the eggs and egg whites one at a time.
Alternate adding the dry ingredients and pumpkin puree to the batter.
Divide the batter between the cake pans and bake for 20-25 minutes.
Allow the cake layers to cool completely.
Make the Filling, Buttercream, and Kahlua Coffee:
Whisk the egg yolks and sugar together in the top of a double boiler over simmering water. Whisk vigorously for about 5 minutes.
Transfer to a stand mixer and whip on high speed for about 2 minutes, then let the mixture cool to room temperature.
Gently fold the mascarpone into the egg mixture.
In a separate bowl, whip the cream on high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
To make the buttercream, beat the butter and mascarpone until smooth. Mix in the powdered sugar in two parts, then the vanilla.
To make the espresso mixture, dissolve the espresso powder in hot water and stir in the Kahlua.
Assemble the Cake:
Use a serrated knife to level the cake layers. See my post on How to Level a Cake to see how it’s done.
Drizzle 4-5 tablespoons of the espresso mixture on top of each cake layer.
Pipe a dam of frosting around the edge of the first two layers and fill with 1/3 of the tiramisu filling. See my post on How to Fill and Stack a Layer Cake for more guidance.
Add the final cake layer and drizzle with 4-5 tablespoons of the espresso mixture. Frost the sides of the cake, leaving the top bare. Check out my post on How to Frost a Cake with Buttercream to get it right.
Pipe a border around the top edge with the remaining buttercream. Fill the border with the last 1/3 of the tiramisu filling and sprinkle with cocoa powder, if desired.
Tips for Success
- Don’t skimp on creaming time. When creaming together the butter, oil, and sugars, do so until the mixture has lightened in color and becomes fluffy. This process incorporates air into the batter, which helps keep the cake layers from coming out overly dense.
- Keep an eye on the heat. When cooking the eggs and sugar in the double broiler, make sure the water is just simmering, not boiling. Otherwise, the eggs will cook too quickly.
- Cool mascarpone. It’s important not to let the mascarpone get too warm. If it gets too warm, it’ll turn watery, which is a one-way ticket to a thin, runny frosting and tiramisu filling.
- Let the egg mixture cool. After the egg mixture (for the tiramisu filling) has achieved the right consistency, let it cool to room temperature before folding in the mascarpone. If it’s too warm, the mascarpone will turn watery.
- Fold gently. When folding the mascarpone into the egg mixture, and then again when folding in the whipped cream, do so gently to keep as much volume in the filling as possible.
- Use ALL the sugar. For the frosting, use all 8 ½ cups of powdered sugar. Trying to use less will result in a thinner frosting that won’t hold the filling in place.
- Don’t over-mix (frosting). Over-mixing the frosting can cause the mascarpone to become thin and watery, resulting in a runny buttercream.
- Chill as needed. If the layers shift while frosting, pop the cake in the fridge for an hour or so to firm up.
Can I Prepare This Cake in Advance?
You absolutely can! This cake has several components, and preparing some of them ahead of time can significantly simplify the assembly process. Namely, the buttercream and the cake layers (the filling is best made the day of).
Prepare the cake layers and the buttercream as you normally would. Store the buttercream in an airtight container in the fridge and then allow it to return to room temperature before using (otherwise it won’t pipe/spread well). If you make the cake layers ahead of time, let them cool and then wrap them in a double layer of plastic wrap. They’ll keep at room temperature for 1-2 days.
How to Store
- Refrigerator. Seal any leftover pumpkin tiramisu layer cake in an airtight cake carrier. Don’t have one? Wrap the whole thing in a double layer of plastic wrap (I like using toothpicks to prop the plastic away from the decorative topping), or arrange slices in a single layer in an airtight container. You can store this cake in the fridge for up to 5 days.
- Freezer. Pop the cake in the freezer for a couple of hours. Once firm, wrap the whole thing in a double layer of plastic wrap. Alternatively, arrange slices in a single layer in an airtight container. This layer cake will keep in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before serving.
Pumpkin tiramisu layer cake is best served cool, but not cold. So, let it sit out for 30 minutes or so before serving.
More Tiramisu-Inspired Desserts
This post was updated 10/25/25. The buttercream was updated to be thicker and more stable. The cake layers have a little more spice and pumpkin added, making it more moist and flavorful. Download a PDF of the original recipe.
Pumpkin Tiramisu Layer Cake
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Ingredients
Pumpkin Cake Layers
- 2 1/2 cups (325g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup (168g) unsalted butter (room temperature)
- 3 tablespoons (45ml) vegetable oil
- 1 cup (207g) sugar
- 1/2 cup (112g) packed light brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 large egg white
- 15 ounce (425g) can pumpkin puree
Mascarpone Buttercream
- 1 cup (280g) unsalted butter (room temperature)
- 12 ounces (339g) mascarpone cheese (cool, but not cold)
- 8 cups (920g) powdered sugar
- 1 teaspoon vanilla extract
Tiramisu Filling
- 6 large egg yolks
- 3/4 cup (155g) sugar
- 3/4 cup (170g) mascarpone cheese (cool, but not cold)
- 1 cup (240ml) heavy whipping cream (cold)
Espresso Mixture
- 1/2 cup (120ml) hot water
- 2 tablespoons (10g) instant espresso coffee powder
- 1/4 cup (60ml) Kahlua
Instructions
Make the cake layers
- Preheat the oven to 350°F (176°C). Line the bottom of three 8-inch (20cm) cake pans with parchment paper and grease the sides.
- Combine the flour, baking powder, baking soda, salt, cinnamon and other spices in a medium sized bowl and set aside.
- Add the butter, oil, sugar, brown sugar and vanilla extract to a large mixing bowl and beat on medium speed until light in color and fluffy, 2-3 minutes. Do not skimp on the creaming time.
- Add eggs and egg white one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
- Add half of the dry ingredient to the batter and mix until combined. Add the pumpkin puree to the batter and mix until combined. Add the remaining flour mixture and mix until well combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined. Do not over mix.
- Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cakes from the oven and allow to cool for 3-4 minutes, then remove from pans to a cooling rack to finish cooling.
Make the buttercream
- Add the butter and mascarpone cheese to a large mixing bowl and just beat until smooth. You don’t want to over mix the mascarpone cheese or it can become thin and watery.
- Add the powdered sugar in two parts and mix until well combined and smooth, again being careful not to over mix. As you add the powdered sugar, it may start to look a little separated, but will come together as you add additional powdered sugar. Just don’t over mix it.
- Add the vanilla extract and gently stir to combine.
Make the filling
- Combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up. The water should be simmering, not boiling, or it’ll cook the eggs too quickly. To ensure that the steam cooking the eggs doesn’t get too hot, occasionally lift the bowl to release the steam.
- Continue cooking and whisking vigorously for about 5 minutes, until mixture grows in volume, thickens, turns a pale yellow and reaches 160°F. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
- Transfer the mixture to a mixer bowl, if not already in one, and whip on high speed for about 2 minutes, until they thicken and lighten to a pale yellow.
- Allow to cool to about room temperature, or slightly warmer, and add the mascarpone cheese. Gently fold together until well combined. You don’t want to deflate the egg yolks. Set aside.
- Add the heavy whipping cream to a mixer bowl and whip on high speed until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two parts. Set in the fridge until ready to use.
Assemble the cake
- Combine the espresso powder and hot water for the espresso mixture in a measuring cup. Stir until the powder is dissolved, then add the Kahlua.
- Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
- Place the first cake layer on a serving plate or cardboard cake circle. Drizzle 4-5 tablespoons of espresso mixture over the cake layer.
- Pipe a dam around the outer edge of the cake with the mascarpone frosting. Fill in the center of the dam with about 1/3 of the tiramisu filling and spread into an even layer.
- Top the filling with the second layer of cake, then another 4-5 tablespoons of the espresso mixture, a buttercream dam and another 1/3 of the tiramisu filling.
- Top the cake with the final layer of cake, then drizzle another 4-5 tablespoons of the espresso mixture on top of the cake layer.
- Add a light crumb coat to the sides of the cake, if you’d like, then fully frost the sides of the cake, leaving the top bare. If you’re cake layers seem to be moving around a bit more than you want and it’s making it difficult to frost, you can refrigerate the cake for an hour or so to let the dams firm up and hold everything in place better.
- Pipe a border around the top edge of the cake with the remaining frosting, then fill in the border with the remaining 1/3 of the tiramisu filling.
- Sprinkle a little cocoa onto the top of the cake, if desired, then serve. I also decorated with a few pumpkin candies. This cake should be stored well covered (or in an air-tight cake carrier) in the fridge, but served cool, not cold. I’d let it sit out for30 minutes or so before serving. Best if eaten within 4-5 days.
Notes
- Mascarpone cheese: I use mine straight out of the fridge, but you could also let it sit out for 5-10 minutes. You just don’t want it to get too warm. It’ll turn watery at that point and you can’t really save it.
- Kahlua: If you’d like to make this without the alcohol, replace the Kahlua with hot water, increase the espresso powder to 4 tablespoons and add 2 tablespoons of sugar.
- Powdered sugar: The buttercream uses 8 ½ cups of powdered sugar. You can add less powdered sugar to the frosting so that there isn’t so much sugar, but you won’t end up with as much frosting and it won’t be as thick. You need it thick enough for the dam to stay in place and keep the filling in place. I highly recommend using the full amount of powdered sugar.
- Make ahead: There are several parts to this cake. To make prep a little easier, you could make some parts ahead of assembly. For example, you could bake the cake layers and make the buttercream the day before you make the filling and assemble everything. Just store the buttercream in the fridge and bring it back to room temperature before serving. Wrap the cake layers well or store them in an air-tight container at room temperature until ready to use.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Cakes and Cupcakes, Christmas, Halloween, Holidays, Pumpkin Favorites, Recipes, Sweets and Treats, Thanksgiving,
As always, this recipe sounds amazing! I want to make it for Thanksgiving. I’m afraid though of preparing just before the day needed; in case I have issues with the filling and frosting. Any chance the filling and frosting can be made ahead and frozen? That way, if it doesn’t work out, I have time to make a different frosting.
I would be hesitant to make those ahead and freeze them. The filling has whipped cream in it, which can be frozen but may lose some of its volume and consistency when stirred after thawing it. The frosting has mascarpone cheese in it, which can get too soft if over stirred. I just don’t know how it would do after being frozen. I do hope you try this cake though. It is still one of my favorites!
What tip did you use to pipe the dam?
I typically use a large round tip, the Ateco 808 specifically.
I’ve been watching the videos in a trance. You have done such a great job showing how to make them look beautiful, and this one just looks fantastic!
Thanks for sharing your talents! We’ll be having the first cheesecake we’ve made from the cookbook tomorrow.
CANNOT WAIT!
Thanks so much Jennie! 🙂
How fun! I’d love to know which one and what you thought. 🙂
I love the outside of the cake and how it is lined with the cookie sticks! And the combination of pumpkin and tiramisu is incredible!
What could i use if I didn’t want to use the Kahlua?
Just use additional water and espresso.
Oh my goodness! This cake looks amazing!! I’m so excited to start making all things pumpkin!! Yum!!
I love when you add videos! They are so helpful! Quick question, do you have a designated spot on your website to view all the videos you have uploaded? Thanks a bunch!!
Thanks Brittany! I’m glad you’ve liked the videos. 🙂 I don’t have a spot for all the videos, but that’s a great idea!
This is so epic and amazing, but your desserts ALWAYS are! I love the combo here of pumpkin and tiramisu. So original, yet, of course they belong together and this should’ve happened even sooner!!! Lol. This cake is a stunner!
OMG girl, this looks incredible!!!!!