Comments on: Tiramisu Cake

By: Sam Merritt

Sam Merritt — Thu, 16 Jul 2026 20:02:00 +0000

In reply to Gena Rumsey. Hi Gena! I think it could be done, but I haven't personally tried it so I can't say for sure how it would turn out.

By: Gena Rumsey

Gena Rumsey — Tue, 14 Jul 2026 12:40:10 +0000

Could you make this with a chocolate sponge cake instead? If so how would you adjust the cake recipie?

By: Sam Merritt

Sam Merritt — Wed, 08 Jul 2026 18:05:08 +0000

In reply to Liz. I'm so glad you enjoyed this cake so much, Liz! Was the heavy cream at stiff peaks? Did you make any substitutions? Unfortunately I don't have a good way to recover the frosting if it's been over-mixed. :(

By: Liz

Liz — Wed, 01 Jul 2026 17:17:55 +0000

What a fun cake to make! Flavors are fabulous. My frosting was a bit runny, was still an able to assemble the cake but couldn’t pipe the frosting. Do you suggest any fixes for the left over frosting so that I might be able to use it to pipe.

By: Sam Merritt

Sam Merritt — Wed, 27 May 2026 14:33:11 +0000

In reply to Rachel. Thank you so much for taking the time to leave a comment, Rachel! I'm so glad you enjoyed this cake. :)

By: Rachel

Rachel — Tue, 26 May 2026 03:29:40 +0000

I am not a usual commentor, but this was so good and without many ratings I felt I had to! As you mentioned, it is more work (and pans) than many cakes, but completely doable and worth the effort. Used brandy instead of rum and unfortunately didn’t buy enough mascarpone and was still amazing!

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 17:20:47 +0000

In reply to Lena. Hi Lena! This could be baked in a 13 x 9 pan but I'm not sure on a bake time.

By: Lena

Lena — Wed, 06 May 2026 18:25:05 +0000

Hi Sam, Can you use this recipe for a sheet cake pan? Thank you!

By: Sam Merritt

Sam Merritt — Wed, 29 Apr 2026 17:42:33 +0000

In reply to Alicia. Hi Alicia! I have not tried freezing it, but I don't think there would be any issues freezing the cake. :)

By: Alicia

Alicia — Tue, 28 Apr 2026 18:39:05 +0000

This sounds amazing! Can it be frozen?

By: Sam Merritt

Sam Merritt — Fri, 10 Apr 2026 01:27:54 +0000

In reply to Ruba. Hi Ruba! If you need to make an alcohol-free tiramisu cake, you could try substituting the alcohol with strongly brewed coffee. :)

By: Ruba

Ruba — Tue, 07 Apr 2026 14:23:37 +0000

Thank you for your amazing recipes! Could you please suggest a substitute for the rum in the recipe, as we don’t consume alcohol?

By: Sam Merritt

Sam Merritt — Fri, 06 Mar 2026 17:31:37 +0000

In reply to Gabrielle. Thank you so much for such a kind comment, Gabrielle! I am so glad you enjoyed the cake so much! :)

By: Gabrielle

Gabrielle — Tue, 03 Mar 2026 23:43:12 +0000

How does this not have hundreds of 5-star ratings?! I was asked to make a tiramisu-inspired layer cake, and perused SO many recipes…decided on this one, as the zabaglione component sounded extra-special. This was probably my most fun cake to make, and definitely the most delicious, holy heck. The cake itself was so fluffy but sturdy, and didn’t turn out dense and dry in the fridge like a lot of cakes can do if not brought back to room temp. The mascarpone/zabaglione frosting was so flippin good. Do taste the coffee syrup before using, as I went and made mine even stronger to really make sure the coffee flavour carried through. I used a nice rum which was perfect, but perhaps kahlua would be better if wanting that stronger coffee component. 1/4 cup of syrup per layer looks like too much, but trust the process! Didn’t make it go soggy at all, and only soaked through the top part of each layer, not all the way through. The cake was perfect if not better the next day…I want to go and make it again already haha. Thank you so much for this recipe- you’re amazing!

By: Sam Merritt

Sam Merritt — Mon, 09 Feb 2026 14:56:52 +0000

In reply to Damaris. Hi Damaris! It uses 3 cake pans. You will see this in step 1 in the instructions for making the cake. :)

By: Damaris

Damaris — Mon, 09 Feb 2026 14:41:40 +0000

Does the cake use two or three pans? It looks like three layers in the picture.
Thank you!

By: Sam Merritt

Sam Merritt — Sun, 08 Feb 2026 03:02:01 +0000

In reply to gianna. Hi Gianna! If you are going to do a lot of piping and decorating I would definitely recommend doubling the frosting. :)

By: gianna

gianna — Fri, 06 Feb 2026 18:48:22 +0000

If I wanted to use the recipe but decorate the cake wtith vintage style piping, should I double the frosting recipe?

By: Sam Merritt

Sam Merritt — Tue, 27 Jan 2026 17:08:42 +0000

In reply to Barbara Andress. Hi Barbara! This can be stored in an air tight container for up to 4 days in the refrigerator. I have not personally tried it with kahlua.

By: Barbara Andress

Barbara Andress — Wed, 21 Jan 2026 17:51:56 +0000

Hi Sam…Will the layers get too soggy if made on Friday to be served Saturday night? Also. have you made this with Kahlua instead of rum?
Thank you!

By: Sam Merritt

Sam Merritt — Tue, 13 Jan 2026 21:15:51 +0000

In reply to Carla. Thank you so much for trying my recipe, Carla! I'm so glad it was a success. Happy belated birthday to your son! I'm glad the video was helpful. :) Happy baking!

By: Carla

Carla — Sun, 11 Jan 2026 14:45:37 +0000

Made this for my adult son’s birthday. I really appreciated the video! The cake turned out perfect and was delicious. It is definitely a next level dessert.

By: Sam Merritt

Sam Merritt — Thu, 30 Oct 2025 20:19:39 +0000

In reply to Cristina. Hi Cristina! It's risky... the frosting already has a small amount of sugar in it but what is there is important to help stabilize the frosting. I cannot guarantee results if you reduce the sugar.

By: Cristina

Cristina — Thu, 30 Oct 2025 16:33:32 +0000

Is there a way to add less sugar to the frosting?

By: Sam Merritt

Sam Merritt — Thu, 11 Sep 2025 16:59:26 +0000

In reply to Kate. Hi Kate! You would need just over half the recipe for a 2 layer 6 inch cake. I'm not sure on the bake time, but I would probably just cut everything in half. You can make the cake layers and the frosting a few days in advance and assemble when needed. Wrap the cakes tightly and store at room temperature. Keep the frosting in the refrigerator. :)