Tiramisu Cake Mascarpone Frosting

This tiramisu cake combines the classic flavors of Italian tiramisu in a luscious layer cake The light sponge cake layers are soaked in espresso and sandwiched with creamy coffee mascarpone frosting Then the whole cake gets a dusting of cocoa powder for that signature finish Whether for birthdays holidays or just because this cake is pure indulgence

When I made this cake for my sister’s birthday it was gone within the hour Now it is my most requested showstopper for celebrations

Ingredients

• Cake flour: gives the cake its light texture Choose a fine cake flour for best crumb
• Baking powder: ensures the sponge rises evenly Use fresh powder for proper lift
• Salt: enhances all the flavors in the cake Look for fine sea salt for best results
• Unsalted butter: for tender crumb and clean flavor High quality butter shines here
• Sugar: sweetens the cake and helps create a soft texture Use cane sugar if possible
• Vanilla extract: adds warmth and aroma Pure vanilla really makes a difference
• Large eggs: bind the cake and create structure Bring them to room temperature for even mixing
• Whole milk: keeps everything moist and rich Use high fat milk for creaminess
• Instant espresso powder: adds true tiramisu depth A strong dark roast gives best flavor
• Boiling water: needed to dissolve espresso powder Use freshly boiled water for intensity
• Mascarpone cheese: gives the frosting its signature creamy texture and tang Use the freshest mascarpone you can find
• Powdered sugar: sweetens and stabilizes the frosting Sift to avoid lumps
• Espresso or coffee: adds moisture and flavor to the frosting Chill first so frosting sets
• Heavy whipping cream: makes the frosting light and fluffy Look for cream with high fat content for stability

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to three hundred fifty degrees Fahrenheit Line two six inch cake pans with parchment paper and grease well Make sure all your ingredients are at room temperature

Sift the Dry Ingredients:

Place cake flour baking powder and salt in a bowl Sift thoroughly to aerate and blend Set aside

Make Espresso Mixture:

Combine instant espresso powder with boiling water in a heatproof cup Mix until dissolved and set aside to cool

Cream Butter and Sugar:

Beat diced unsalted butter on medium with a mixer until very creamy and soft about two minutes Gradually add sugar while mixing until pale and fluffy Pause to scrape down the bowl

Add Vanilla and Eggs:

Mix in vanilla extract Next add eggs one at a time Be sure each egg is fully blended before adding the next Scrape the bowl to keep the mixture even

Alternate Dry and Wet Ingredients:

With your mixer on low add a quarter of the flour mixture Alternate with one third of the milk Begin and end with flour After each addition mix just until combined Do not overmix Gently fold in the cooled espresso mixture for even flavor

Bake the Cakes:

Divide the batter equally into your prepared pans Smooth the tops Bake in the center rack for about twenty minutes Check with a toothpick for doneness The sides should look pale gold Allow cakes to cool in pans for five minutes then transfer to wire racks carefully Peel off parchment Let the layers cool completely

Prepare Mascarpone Frosting:

With a clean mixer whisk mascarpone on medium speed until creamy about two minutes Add sifted powdered sugar and keep mixing until smooth Slowly stream in the chilled coffee Mix again Finally add cold heavy cream and whip until the frosting is silky and spreadable

Assemble the Cake:

Use a long serrated knife to split each cake horizontally for four thin layers Brush each layer with cooled coffee or liquor Spread a thin layer of mascarpone frosting on each layer Stack and repeat till all four layers are used Smooth remaining frosting over sides and top Decorate with chocolate shavings and sifted cocoa powder Chill slightly to set if needed

Save

Mascarpone is my favorite ingredient here because it gives both that irresistible tang and creamy mouthfeel When I first made this my dad was so surprised by how light yet rich it tasted He now asks for it every Father’s Day

Storage Tips

Store the finished tiramisu cake in the refrigerator in an airtight container It will keep well for two days For the softest texture bring it out to sit at room temperature for fifteen to twenty minutes before slicing Leftovers can be frozen for up to a month Wrap slices tightly in plastic and place in a freezer bag for best results

Ingredient Substitutions

If you do not have cake flour you can use allpurpose flour plus a tablespoon of cornstarch to lighten it If mascarpone is unavailable a mix of softened cream cheese and a little heavy cream gives a similar effect You can substitute instant coffee for espresso powder in equal measure For a nonalcoholic version simply use strong cooled coffee to brush the layers

Serving Suggestions

This cake slices beautifully for parties and special dinners Serve it with fresh berries or a dollop of whipped cream It pairs perfectly with a cup of espresso or cappuccino For holidays add a touch of liqueur like Kahlua or Marsala to the soaking coffee for depth

Cultural and Historical Context

Tiramisu originated in the Italian region of Veneto as a no bake dessert featuring espresso soaked ladyfingers and mascarpone The cake version reimagines this tradition for layer cakes combining the same flavors and textures It brings together Italy’s love of coffee and creamy desserts in one stunning presentation

Frequently Asked Questions About Recipes

→ How do I get even sponge layers?

Divide the batter evenly and smooth the tops before baking. Use a serrated knife to slice each cooled cake horizontally into even layers.

→ Can I substitute espresso powder?

Yes, instant coffee powder can be used in equal amounts if espresso powder is unavailable. Adjust for preferred strength.

→ What's the best way to assemble the cake?

Chill the cake layers if soft. Brush each layer with coffee or liquor, spread frosting, and alternate layers neatly for stability.

→ How should I store leftovers?

Keep the cake covered in the refrigerator for up to two days. Let it sit at room temperature 20 minutes before serving.

→ How can I ensure the mascarpone frosting is creamy?

Use cold mascarpone and whipping cream. Blend on medium speed and gradually add coffee for a smooth, stable frosting.

→ Can I make the cake ahead?

Yes, prepare the components a day ahead and assemble shortly before serving to keep the layers moist and fresh.