Description
This Tiramisu Cake with Mascarpone Frosting is a luscious twist on the classic Italian dessert, combining soft espresso-infused sponge layers with rich mascarpone cream. Perfect for coffee lovers, this cake features delicate layers soaked in espresso and a creamy frosting made with mascarpone cheese, whipped cream, and sweetened with powdered sugar. It’s an elegant and indulgent dessert ideal for special occasions or anytime you crave a sophisticated treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- A pinch of salt
Wet Ingredients and Batter
- ½ cup unsalted butter, softened to room temperature, 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
Frosting Ingredients
- 4 ½ cups full-fat mascarpone cheese, cold
- 2 ½ cups powdered sugar, sifted (lightly spooned into a cup, not packed)
- ½ cup espresso or strong coffee, chilled
- 1 ½ cups heavy whipping cream, cold
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 later.
- Sift dry ingredients: In a bowl, sift together the cake flour, baking powder, and salt to combine and remove any lumps. Set this mixture aside.
- Dissolve espresso powder: In a small measuring cup, dissolve the instant espresso powder in boiling water. Allow the mixture to cool completely.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar while continuing to beat until the mixture is pale and fluffy. Scrape down the sides of the bowl occasionally for even mixing.
- Add vanilla and eggs: Beat in the vanilla extract until combined. Add eggs one at a time, beating well after each addition and scraping down the bowl to incorporate all ingredients thoroughly.
- Incorporate dry and wet ingredients: On low speed, alternately add the sifted flour mixture and milk to the batter, starting and ending with the flour. Mix just until smooth after each addition. Finally, gently fold in the cooled dissolved espresso mixture.
- Bake the sponge layers: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake on the center rack for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs, and the edges are pale golden with the cake slightly pulling from the sides.
- Cool the cakes: Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks. Remove the parchment paper and allow the cakes to cool completely, approximately 1 hour.
- Prepare the frosting: With a mixer on medium speed, whisk the cold mascarpone cheese until creamy, about 2 minutes. Add the sifted powdered sugar and mix until smooth. Gradually blend in the chilled espresso or coffee. Finally, fold in the cold heavy whipping cream, mixing until the frosting is fully combined and maintains a creamy texture.
- Assemble the cake: Slice each cooled cake horizontally to create four even layers. Lightly brush each layer with coffee or your preferred liquor to enhance flavor and moisture. Spread a thin, even layer of mascarpone frosting on the first layer, then top with the next cake layer. Repeat this process, alternating cake and frosting layers until all layers are stacked.
- Finish frosting and garnish: Apply a generous layer of frosting over the entire outside of the cake, smoothing it for a neat finish. Garnish with chocolate shavings and a light dusting of cocoa powder to complete the presentation.
Notes
- Use room temperature eggs and milk for better batter consistency.
- Ensure the espresso mixture is completely cooled before adding it to avoid curdling the batter.
- You can substitute strong brewed coffee for the espresso powder if preferred, adjusting the amount for strength.
- For an adult version, brush cake layers with coffee liqueur or Marsala wine for authenticity.
- Store the cake refrigerated due to the mascarpone frosting and consume within 2-3 days for optimal freshness.
- Allow the cake to come to room temperature before serving to enhance flavors and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Tiramisu cake, mascarpone frosting, espresso cake, Italian dessert, layered cake, coffee cake
