Tiramisu Wedding Cake with Mixed Berries Recipe

Name: Tiramisu Wedding Cake with Mixed Berries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/2 cups unbleached all purpose flour; 3 tablespoons baking powder; 2 teaspoons salt; 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature; 5 2/3 cups sugar; 2 1/2 tablespoons vanilla extract; 2 teaspoons almond extract; 3 3/4 cups whole milk (do not use low-fat or nonfat); 18 large egg whites (about 2 1/3 cups), room temperature; 2 cups Kahlua or other coffee liqueur; 1 1/2 cups water; 1/2 cup plus 1 tablespoon instant espresso powder or coffee powder; 14 8-ounce packages cream cheese, room temperature; 7 cups powdered sugar; 2 1/3 cups chilled whipping cream; 7 tablespoons sweet Marsala; 3 1/2 tablespoons vanilla extract; 12 ounces semisweet chocolate, chopped; 1 6-inch-diameter cardboard cake round; 1 9-inch-diameter cardboard cake round; 1 12-inch-diameter cardboard cake round; 1 11-inch-diameter revolving cake stand (optional); 9 12-inch-long, 1/4-inch-diameter wood dowels; 4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries); Fresh mint sprigs; ½ cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries); 6 tablespoons sugar

Bake this irresistible Tiramisu Wedding Cake with Mixed Berries at home. Made with flour, baking powder, salt and unsalted butter. Easy step-by-step ins…

This Tiramisu Wedding Cake with Mixed Berries relies on simple, everyday ingredients such as unbleached all purpose flour, baking powder, salt and sugar. It comes together quickly and makes 4 servings, at about 6948 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Tiramisu Wedding Cake with Mixed Berries delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
2 cups Kahlua or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Fresh mint sprigs
½ cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
6 tablespoons sugar

1
Position racks in top and bottom thirds of oven and preheat to 350F.
2
Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.
3
* Line bottoms with parchment.
4
Sift flour, baking powder and salt into medium bowl.
5
Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light.
6
Gradually add sugar and beat until well blended.
7
Beat in extracts.
8
On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
9
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry.
10
Fold 1/3 of whites into batter to lighten.
11
Fold in remaining whites.
12
Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops.
13
Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake.
14
Cool cakes in pans on racks 20 minutes.
15
Run knife around pan sides to loosen cakes.
16
Turn out cakes onto racks and peel off parchment.
17
Cool cakes completely.
18
Mix all ingredients in heavy large saucepan.
19
Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes.
20
Cool syrup completely.
21
Using electric mixer, beat cream cheese in large bowl until light.
22
Gradually add sugar and beat until fluffy.
23
Add cream, Marsala and vanilla and beat until well blended.
24
Cover and let stand at room temperature up to 1 hour.
25
Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together).
26
Using serrated knife, cut each cake horizontally into 3 equal layers.
27
Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up.
28
Brush cake with 2 tablespoons syrup.
29
Spread 1/2 cup frosting over.
30
Sprinkle with 2 tablespoons ground chocolate.
31
Top with middle 6-inch cake layer.
32
Brush with 2 tablespoons syrup.
33
Spread 1/2 cup frosting over.
34
Sprinkle with 2 tablespoons ground chocolate.
35
Brush 2 tablespoons syrup over cut side of top 6-inch cake layer.
36
Using hands, turn cake layer over and place cut side down atop frosted layers.
37
Cover and refrigerate cake.
38
Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up.
39
Brush with 1/4 cup syrup.
40
Spread 1 cup frosting over.
41
Sprinkle with 1/4 cup ground chocolate.
42
Top with middle 9-inch cake layer.
43
Brush with 1/4 cup syrup.
44
Spread 1 cup frosting over.
45
Sprinkle with 1/4 cup ground chocolate.
46
Brush 1/4 cup syrup over cut side of top 9-inch cake layer.
47
Slide large tart pan bottom or springform cake pan bottom under cake layer.
48
Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers.
49
Cover and refrigerate cake.
50
Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up.
51
Brush with 1/2 cup syrup.
52
Spread 2 cups frosting over.
53
Sprinkle with 1/2 cup ground chocolate.
54
Top with middle 12-inch cake layer.
55
Brush with 1/2 cup syrup.
56
Spread 2 cups frosting over.
57
Sprinkle with 1/2 cup ground chocolate.
58
Brush 1/2 cup syrup over cut side of top 12-inch cake layer.
59
Slide large tart pan bottom or cake pan bottom under cake.
60
Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers.
61
Cover cake; refrigerate all cakes until firm, about 4 hours.
62
Cover remaining frosting and let stand at room temperature.
63
Place 12-inch cake on its cardboard on large flat platter.
64
Place platter on cake stand.
65
Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top.
66
Swirl frosting decoratively on sides of cake.
67
Press 1 dowel into center of 12-inch cake.
68
Mark dowel 1/4 inch above top of cake.
69
Remove dowel and cut with serrated knife at marked point.
70
Cut 4 more dowels to same length.
71
Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake.
72
Refrigerate cake on platter.
73
Place 9-inch cake on its cardboard on large flat plate or tart pan bottom.
74
Place plate on cake stand.
75
Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top.
76
Swirl frosting decoratively on sides of cake.
77
Press 1 dowel into center of 9-inch cake.
78
Mark dowel 1/4 inch above top of cake.
79
Remove dowel and cut at marked point.
80
Cut remaining 3 dowels to same length.
81
Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly.
82
Refrigerate 9-inch cake on plate.
83
Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom.
84
Place plate on cake stand.
85
Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top.
86
Swirl frosting decoratively on sides of cake.
87
Refrigerate all cakes until frosting sets, about 2 hours.
88
(Can be made 1 day ahead.
89
Cover cakes and remaining frosting separately with plastic wrap; chill.
90
Bring frosting to room temperature before continuing.)
91
Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels.
92
Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.
93
Spoon remaining frosting into pastry bag fitted with medium star tip.
94
Pipe decorative border around base of 12-inch cake and around top edge of each tier.
95
Arrange berries decoratively inside piped borders atop each tier.
96
(Can be prepared 8 hours ahead; refrigerate.)
97
Let cake stand at room temperature at least 3 and up to 6 hours before serving.
98
Garnish with mint.
99
Toss berries with sugar in large bowl.
100
Let stand at least 30 minutes and up to 2 hours at room temperature.
101
Remove top and middle cake tiers.
102
Remove dowels from middle cake.
103
Cut top and middle cakes into slices; transfer to plates.
104
remove dowels from bottom cake.
105
Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake.
106
Cut outer portion of cake into slices, then cut inner portion into slices.
107
Spoon berries around cake slices.

6948

kcal

Calories

377

Fat

782

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 7 1/2 cups unbleached all purpose flour, 3 tablespoons baking powder, 2 teaspoons salt, 2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature, and more.

Yes, Tiramisu Wedding Cake with Mixed Berries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
6948 kcal
Category
Baking & Desserts

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