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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/the-best-tiramisu-cake-with-mascarpone-frosting-recipe-2/