Description
This Tiramisu Cake Recipe is a delicious twist on the classic Italian dessert, featuring moist layered cake soaked in espresso and coffee liqueur, layered with creamy mascarpone frosting, and topped with cocoa powder and chocolate shavings. Perfect for coffee lovers and those looking for an elegant dessert to impress.
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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, which ensures a tender cake texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
- Prepare espresso soak: Stir together the cooled espresso, coffee liqueur (if using), and granulated sugar until the sugar is dissolved, creating a flavorful soak.
- Make mascarpone frosting: Whip the cold heavy cream and powdered sugar until soft peaks form. Then, add chilled mascarpone cheese and vanilla extract and beat gently until smooth and fluffy, taking care 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 with the second cake layer and remaining espresso soak. Cover the top and sides of the cake with the remaining frosting.
- Decorate and chill: Dust the top of the cake with unsweetened cocoa powder and sprinkle with dark chocolate shavings if desired. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and frosting to set.
Notes
- The cake tastes even better the next day as the flavors meld together.
- Keep the cake refrigerated until ready to serve to maintain freshness and texture.
- For a non-alcoholic version, omit the coffee liqueur from the espresso soak.
