The BEST Tiramisu Cake with Mascarpone Frosting Recipe

Introduction

This tiramisu cake with mascarpone frosting brings the classic Italian dessert to your celebration table in a stunning layered cake form. Moist espresso-infused sponge layers combine with a rich mascarpone cream, creating a delightful balance of flavors and textures that everyone will love.

Ingredients

• 1 ½ cups cake flour
• 1 ½ tsp baking powder
• A pinch of salt
• 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
• 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

1. Step 1: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper for easy removal.
2. Step 2: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Step 3: Dissolve the instant espresso powder in boiling water in a small measuring cup. Allow it to cool completely.
4. Step 4: Using a stand mixer with the paddle attachment, cream the butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar and beat until the mixture is pale and fluffy, scraping down the bowl occasionally.
5. Step 5: Beat in the vanilla extract. Add the eggs one at a time, fully incorporating each before adding the next, scraping the bowl as needed.
6. Step 6: On low speed, add the flour mixture in four parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just smooth after each addition. Gently fold in the cooled espresso mixture.
7. Step 7: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the center of the oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs. The edges should be pale golden, and the cakes will pull away slightly from the sides.
8. Step 8: Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks to cool completely, about 1 hour. Remove the parchment paper once cool.
9. Step 9: To make the frosting, whisk the cold mascarpone cheese with a mixer on medium speed until creamy, about 2 minutes. Add the sifted powdered sugar and blend until smooth.
10. Step 10: Gradually mix in the chilled espresso or strong coffee. Finally, stir in the cold heavy whipping cream until the frosting is fully combined and creamy.
11. Step 11: Slice each cake horizontally to create four thin layers in total. Lightly brush each layer with your choice of liquor or additional coffee to enhance moisture and flavor.
12. Step 12: Spread a thin layer of mascarpone frosting on the first cake layer, add the second layer on top, and repeat, alternating cake and frosting until all layers are stacked.
13. Step 13: Frost the outside of the assembled cake evenly with the remaining mascarpone frosting. For an authentic finish, garnish as desired with cocoa powder, chocolate shavings, or a dusting of espresso powder.

Tips & Variations

• For a boozy touch, brush the cake layers with coffee liqueur or dark rum instead of plain espresso.
• Use cold mascarpone and whipping cream to achieve a light, fluffy frosting that holds its shape well.
• To speed up the process, you can bake one cake layer at a time if you don’t have two pans available.
• Sprinkle a little cocoa powder between layers for a subtle chocolate note and extra elegance.

Storage

Store the tiramisu cake covered in the refrigerator for up to 3 days to keep the mascarpone frosting fresh and the cake moist. Before serving, allow it to come to room temperature for about 20 minutes to enhance the flavors. If desired, gently re-whip the frosting with a spoon to restore its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Instant espresso powder provides a concentrated coffee flavor without adding extra liquid, which helps maintain the cake’s texture. If you only have regular coffee, use strong brewed coffee but reduce the milk slightly to keep the batter consistent.

How do I prevent the mascarpone frosting from separating?

Make sure all dairy ingredients are cold before mixing. Whisk the mascarpone just until creamy—overbeating can cause separation. Gradually add the liquid components and fold in the whipped cream gently for the best texture.

The BEST Tiramisu Cake with Mascarpone Frosting Recipe

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★★★★★

4.9 from 97 reviews

This decadent Tiramisu Cake with Mascarpone Frosting combines classic Italian flavors with a moist espresso-infused sponge and a rich, creamy mascarpone frosting. Layers of delicate cake soaked in coffee and enveloped in luscious mascarpone frosting make this dessert irresistible for any coffee lover or special occasion.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sponge Cake

• 1 ½ cups cake flour
• 1 ½ tsp baking powder
• A pinch of salt
• 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

Mascarpone Frosting

• 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)

Assembly

• Choice of liquor or additional coffee for brushing cake layers (optional)

Instructions

1. Making the sponge layers: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
2. Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Dissolve Espresso Powder: In a small measuring cup, dissolve the instant espresso powder in boiling water and set aside to cool.
4. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until soft and creamy, about 2 minutes. Gradually add sugar and continue beating until pale and fluffy, scraping down the bowl occasionally.
5. Add Vanilla and Eggs: Beat in vanilla extract. Then add eggs one at a time, fully incorporating each before adding the next, scraping down the bowl as needed.
6. Alternate Dry and Wet Ingredients: On low speed, add the flour mixture in four parts, alternating with milk. Start and end with the flour mixture. Mix until just smooth after each addition, then gently fold in the cooled espresso mixture.
7. Bake: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the center of the oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs. The edges should be pale golden and the cake will begin to pull away from the pan sides.
8. Cool: Allow the cakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely, about 1 hour. Remove parchment paper.
9. Prepare the Frosting: With a mixer on medium speed, whisk cold mascarpone cheese until creamy, about 2 minutes. Add powdered sugar and blend until smooth. Gradually mix in chilled espresso or coffee. Finally, stir in cold heavy whipping cream and continue mixing until the frosting is fully combined and creamy.
10. Assemble the Cake: Slice each cake horizontally to create four layers. Brush each layer with your choice of liquor or additional coffee. Spread a thin layer of frosting on the first layer, then add the second cake layer. Repeat this process, alternating frosting between layers. Once all layers are stacked, frost the outside of the entire cake evenly. Optionally, garnish as desired.

Notes

• Ensure all ingredients such as eggs, butter, and milk are at room temperature for best texture.
• You can substitute liquor like Marsala or coffee liqueur for brushing the cake layers for an authentic tiramisu flavor.
• Use cold heavy cream and mascarpone to achieve a light, creamy frosting texture.
• Do not overmix the batter to keep the sponge cake tender.
• Chill assembled cake before serving for better flavor melding and firmer frosting.

Keywords: Tiramisu cake, mascarpone frosting, espresso cake, Italian dessert, coffee-flavored cake