Description
This decadent Tiramisu Cake with Mascarpone Frosting combines the rich flavors of classic tiramisu in a beautiful layered cake form. Moist espresso-infused sponge layers are paired with a smooth and creamy mascarpone frosting, making it the perfect dessert for special occasions or indulgent gatherings.
Ingredients
Scale
For the Sponge Cake
- 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
For the Mascarpone Frosting
- 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
For Assembly
- Additional espresso or liquor of choice for brushing cake layers
- Chocolate shavings and cocoa powder for garnish
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper to ensure easy removal.
- Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Set aside to combine evenly.
- Dissolve Espresso Powder: In a small cup, dissolve the instant espresso powder in boiling water and allow it to cool completely before use, to infuse rich coffee flavor without heat affecting the batter.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, beat the softened butter on medium speed until soft and creamy (about 2 minutes). Gradually add sugar and continue beating until the mixture becomes pale and fluffy. Remember to scrape down the sides occasionally for even mixing.
- Add Vanilla and Eggs: Beat in the vanilla extract. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed to maintain a uniform batter.
- Combine Dry and Wet Ingredients: On low speed, add the sifted flour mixture in four parts, alternating with the whole milk. Begin and end with the flour mixture, mixing just until smooth after each addition to keep the batter light. Gently fold in the cooled espresso mixture for that signature tiramisu kick.
- Bake the Cake Layers: Evenly divide the batter between the prepared pans, smoothing the tops. Bake in the center rack of the preheated oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs and edges turn pale golden. The cake will slightly pull away from the sides when done.
- Cool the Cake: Let the cakes cool in the pans for 5 minutes, then carefully remove them from the pans and peel off parchment paper. Place them on wire racks to cool completely, about 1 hour, to prepare for layering.
- Prepare the Mascarpone Frosting: In a mixer on medium speed, whisk the cold mascarpone cheese until creamy (about 2 minutes). Add sifted powdered sugar and blend until smooth. Gradually mix in chilled espresso or strong coffee. Finally, stir in the cold heavy whipping cream until the frosting is fully combined and has a creamy, spreadable consistency.
- Slice Cake Layers: Once cooled, slice each cake horizontally to create four even layers for stacking and layering.
- Brush Layers: Lightly brush each cake layer with additional espresso or your liquor of choice to enhance moisture and flavor throughout the cake.
- Assemble the Cake: Spread a thin layer of mascarpone frosting on the first cake layer. Add the second layer and repeat, alternating cake layers and frosting evenly. Once all layers are stacked, frost the outside of the cake thoroughly for a beautiful finish.
- Garnish and Serve: Decorate the cake with chocolate shavings and a dusting of cocoa powder for a classic tiramisu presentation. Chill briefly if desired before slicing and serving.
Notes
- Make sure all cold ingredients are at room temperature except where cold is specified for best texture and mixing.
- Use freshly brewed espresso for a more authentic coffee flavor in the frosting and brushing.
- For best results, chill the assembled cake in the refrigerator for at least an hour before serving to allow flavors to meld.
- Handle the mascarpone frosting gently as it can become grainy if overmixed.
- This cake is best served within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Tiramisu cake, mascarpone frosting, espresso cake, Italian dessert, layered cake
