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The BEST Tiramisu Cake with Mascarpone Frosting Recipe

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4.6 from 79 reviews

This recipe for the BEST Tiramisu Cake with Mascarpone Frosting combines a moist espresso-infused sponge cake layered with a creamy mascarpone frosting. Inspired by the classic Italian tiramisu dessert, this cake features delicate layers of coffee-flavored cake brushed with espresso, and a rich frosting made from mascarpone cheese, powdered sugar, coffee, and heavy cream. Perfect for special occasions or when you want an impressive yet delectable dessert that captures the essence of tiramisu in cake form.

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 and 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
  • ½ cup espresso or strong coffee, chilled
  • 1 ½ cups heavy whipping cream, cold

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper to ensure an easy release of the cake layers.
  2. Sift Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, and salt to aerate and combine the dry ingredients evenly. Set aside.
  3. Dissolve Espresso Powder: In a small measuring cup, dissolve 3 tablespoons of instant espresso powder in 3 tablespoons of boiling water. Allow this espresso mixture to cool completely before using to prevent interfering with the batter’s consistency.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and continue beating until the mixture is pale and fluffy, scraping down the sides of the bowl as needed.
  5. Add Vanilla and Eggs: Beat in vanilla extract until combined. Then add eggs one at a time, fully incorporating each egg before adding the next, ensuring a smooth and emulsified batter.
  6. Alternate Dry and Wet Ingredients: Reduce mixer speed to low. Add the sifted flour mixture in four parts, alternating with the milk. Begin and end with the flour mixture. Mix each addition until just combined to avoid overmixing. Gently fold in the cooled espresso mixture to infuse the batter with coffee flavor.
  7. Bake: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake in the middle rack of the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The cake edges should be pale golden and should slightly pull away from the sides.
  8. Cool: Allow the cakes to cool in their pans for 5 minutes. Then carefully turn the cakes out onto wire racks to cool completely, about 1 hour. Remove the parchment paper carefully once cooled.
  9. Prepare the Frosting: With a hand or stand mixer, whisk the cold mascarpone cheese on medium speed until creamy, about 2 minutes. Add sifted powdered sugar and beat until smooth. Gradually incorporate the chilled espresso or strong coffee, mixing until well combined. Finally, stir in the cold heavy whipping cream and continue to mix until the frosting is fully combined, smooth, and spreadable.
  10. Assemble the Cake: Slice each cake horizontally to create four thin layers in total. Brush each layer generously with additional chilled espresso or your choice of liquor to moisten the cake layers. Spread a thin, even layer of mascarpone frosting over the first cake layer. Repeat layering with alternating cake and frosting until all layers are stacked. Finish by spreading the frosting around the outside of the cake evenly.
  11. Garnish and Serve: Optionally, garnish the top of the cake with cocoa powder, chocolate shavings, or espresso beans for a professional presentation. Chill the cake for at least 1 hour before serving to allow the flavors to meld and frosting to set.

Notes

  • Use room temperature eggs and milk for a smoother batter texture.
  • Do not overmix the batter once the flour is added to ensure a tender cake crumb.
  • Make sure the espresso powder is fully dissolved and cooled to avoid affecting the rubustness of the batter.
  • Keep the mascarpone and cream cold before whipping to achieve the best frosting consistency.
  • For a boozy version, brush the cake layers with coffee liqueur such as Kahlua instead of plain coffee.
  • Allow the assembled cake to chill for at least 1 hour before serving for the best flavor and texture.
  • This cake is best enjoyed within 2-3 days stored in the refrigerator.

Keywords: Tiramisu cake, mascarpone frosting, espresso cake, Italian dessert cake, layered coffee cake

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