Name: The BEST Tiramisu Cake with Mascarpone Frosting Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 1 ½ cups cake flour; 1 ½ tsp baking powder; A pinch of salt; ½ cup unsalted butter, softened to room temperature and cut into 1-inch cubes; ½ cup sugar (100 g); ½ tsp vanilla extract; 2 large eggs, at room temperature; ½ cup whole milk, at room temperature; 3 Tbsp instant espresso powder; 3 Tbsp boiling water; 4 ½ cups full-fat mascarpone cheese, cold; 2 ½ cups powdered sugar, sifted; ½ cup espresso or strong coffee, chilled; 1 ½ cups heavy whipping cream, cold; Additional espresso or liquor of choice for brushing cake layers; Chocolate shavings and cocoa powder for garnish

Ingredients

1 ½ cups cake flour

1 ½ tsp baking powder

A pinch of salt

½ cup unsalted butter (softened to room temperature, cut into 1-inch cubes)

½ cup sugar (100 g)

½ tsp vanilla extract

2 large eggs (at room temperature)

½ cup whole milk (at room temperature)

3 Tbsp instant espresso powder

3 Tbsp boiling water

4 ½ cups full-fat mascarpone cheese (cold)

2 ½ cups powdered sugar (sifted, lightly spooned into a cup, not packed)

½ cup espresso or strong coffee (chilled)

1 ½ cups heavy whipping cream (cold)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.

Step 2: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3: In a small measuring cup, dissolve the instant espresso powder in boiling water and let it cool.

Step 4: Using a stand mixer with the paddle attachment, cream the butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar and continue beating until pale and fluffy, scraping down the bowl occasionally.

Step 5: Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

Step 6: On low speed, add the flour mixture in four parts, alternating with the milk—start and end with the flour mixture. Mix until just smooth after each addition. Gently fold in the cooled espresso.

Step 7: Divide the batter evenly between the prepared pans, smooth the tops, and bake in the center of the oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs. The edges should be pale golden and the cake will begin pulling away from the sides.

Step 8: Let the cakes cool in the pans for 5 minutes, then turn out onto wire racks to cool completely, about 1 hour. Remove the parchment paper.

Step 9: To make the frosting, beat mascarpone cheese on medium speed with a mixer until creamy, about 2 minutes. Add powdered sugar and blend until smooth. Gradually mix in the chilled coffee, then stir in the heavy whipping cream until fully combined and creamy.

Step 10: Slice each cake horizontally to create four layers. Brush each layer lightly with your choice of liquor or coffee. Spread a thin layer of frosting on the first layer, add the second cake layer, and repeat, alternating the frosting between layers.

Step 11: Once all layers are assembled, frost the outside of the cake. Garnish with chocolate shavings and a light dusting of cocoa powder.

Tips & Variations

For extra flavor, add a tablespoon of coffee liqueur or rum to the frosting or brushing liquid.

Use strong brewed coffee instead of instant espresso for a milder, more natural coffee flavor.

Chill the cake for a few hours before serving to allow the flavors to meld and the frosting to set perfectly.

For a nutty twist, sprinkle toasted hazelnuts or almonds between the layers.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting in the refrigerator for several hours or overnight, which helps the flavors meld and the frosting firm up for easier slicing.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can mix cream cheese with a little heavy cream or sour cream for a similar creamy texture, though the flavor will be slightly different from authentic mascarpone.