Description
This Tiramisu Cake recipe offers a delightful twist on the classic Italian dessert by combining a fluffy vanilla cake soaked in espresso with a rich mascarpone frosting. Perfect for coffee lovers, this layered cake is moist, creamy, and dusted with cocoa powder, making it an irresistible dessert for any occasion.
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
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they are evenly combined for a consistent cake texture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy; this step incorporates air, aiding a tender cake crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract to enhance flavor.
- Incorporate Dry Ingredients and Milk: Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the centers comes out clean. Remove from the oven and allow layers to cool completely.
- Make the Espresso Soak: Combine the brewed espresso, coffee liqueur (if using), and granulated sugar in a bowl and stir until the sugar dissolves completely for a flavorful soak.
- Prepare the Mascarpone Frosting: Whip the cold heavy cream and powdered sugar until soft peaks form. Add the chilled mascarpone cheese and vanilla extract, beating just until smooth and fluffy, being careful not to overmix.
- Assemble the Cake: Place one cake layer on a serving plate and brush generously with half of the espresso soak. Spread a thick layer of mascarpone frosting on top. Repeat the process with the second cake layer and remaining soak. Frost the entire cake with the remaining mascarpone frosting on top and sides.
- Finish with Toppings and Chill: Dust the cake generously with unsweetened cocoa powder and sprinkle with dark chocolate shavings if desired. Refrigerate the assembled cake for at least 2 hours to allow flavors to meld before serving.
Notes
- This cake tastes even better the next day as the flavors meld beautifully.
- Keep the tiramisu cake refrigerated until ready to serve to maintain freshness and texture.
- For a non-alcoholic version, omit the coffee liqueur from the espresso soak without compromising flavor.
