Description
This Tiramisu Cake Recipe is a decadent and elegant dessert that combines the classic flavors of Italian tiramisu with a soft, layered cake. Featuring espresso-soaked sponge cake layers enveloped in a smooth mascarpone frosting, dusted with cocoa powder and optional chocolate shavings, this cake is perfect for coffee lovers and special occasions. The combination of moist cake, rich coffee soak, and creamy mascarpone frosting creates a delightful and indulgent experience.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Espresso Soak:
- 3/4 cup strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons granulated sugar
For the Mascarpone Frosting:
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 8 ounces mascarpone cheese, chilled
- 1/2 teaspoon vanilla extract
For Topping:
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. Add the eggs one at a time, beating thoroughly after each addition to ensure they’re fully incorporated. Stir in the vanilla extract. Gradually add the dry ingredients alternated with the whole milk, starting and ending with the dry mix. Mix just until combined, careful not to overmix to maintain a tender crumb.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 22 to 25 minutes or until a toothpick inserted into the centers of the cakes comes out clean. Once baked, allow the cakes to cool completely in the pans, then remove them to cool further on a wire rack.
- Make the Espresso Soak: In a small bowl, combine the cooled strong brewed espresso or coffee with the coffee liqueur, if using, and granulated sugar. Stir until the sugar has completely dissolved. Set this aside to be used later to soak the cake layers, infusing them with rich coffee flavor.
- Prepare the Mascarpone Frosting: Using a chilled bowl and beaters, whip the heavy whipping cream with powdered sugar until soft peaks form. To this whipped cream, gently add the mascarpone cheese and vanilla extract. Beat the mixture only until smooth and fluffy, being careful not to overmix which could cause the frosting to break or become too runny.
- Assemble the Tiramisu Cake: Place one cake layer on your serving plate or cake stand. Brush it generously with half of the espresso soak, allowing it to absorb fully. Spread a thick, even layer of mascarpone frosting over the soaked cake. Place the second cake layer on top and repeat the soaking process with the remaining espresso mixture. Cover the entire cake, including the sides, with the remaining mascarpone frosting for a smooth finish.
- Finish and Chill: Dust the top of the cake with a generous amount of unsweetened cocoa powder and sprinkle with dark chocolate shavings if desired, adding a touch of elegance and extra chocolate flavor. Refrigerate the cake for at least 2 hours before serving; this chilling time allows the flavors to meld and the frosting to firm up, enhancing the overall texture and taste.
Notes
- This cake tastes even better the next day as the flavors fully meld together, so consider preparing it in advance.
- Keep the cake refrigerated until ready to serve to maintain freshness and texture.
- For a non-alcoholic version, simply omit the coffee liqueur without affecting the overall flavor significantly.
