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Tiramisu Cake with Mascarpone Frosting

Indulgent Tiramisu Cake with Mascarpone Frosting Delight

This Tiramisu Cake with Mascarpone Frosting combines coffee-soaked layers with a creamy frosting, guaranteed to impress at any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1.5 cups Cake Flour Can substitute with all-purpose flour for denser texture.
  • 1 teaspoon Baking Powder Essential for making the cake rise.
  • 0.5 cups Unsalted Butter At room temperature.
  • 1 cups Sugar Sweetens and creates a fluffy texture.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 large Eggs Room temperature for best results.
  • 0.5 cups Whole Milk Can substitute with buttermilk.
  • 2 tablespoons Instant Espresso Powder Dissolved in water for coffee flavor.
  • 1 cup Boiling Water To dissolve espresso powder.
For the Mascarpone Frosting
  • 1 cup Mascarpone Cheese Key for creamy frosting.
  • 1 cup Powdered Sugar Sifted for smooth consistency.
  • 0.5 cups Heavy Whipping Cream Cold for optimal whipping.
For Soaking the Cake
  • 1 cup Liquor or Additional Coffee Optional, use strong brewed coffee for non-alcoholic.
For Garnishing
  • 2 tablespoons Cocoa Powder For dusting on top.

Equipment

  • oven
  • Mixing bowls
  • Cake pans
  • Spatula
  • Whisk
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (177°C) and prepare two 6-inch round cake pans by greasing and lining with parchment paper.
  2. In a large mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
  3. Dissolve the espresso powder in boiling water, stir, and let it cool.
  4. Cream the unsalted butter until smooth, then gradually add sugar until fluffy.
  5. Beat in the eggs and vanilla extract, alternating with the sifted dry ingredients and milk until just combined.
  6. Fold the cooled espresso mixture into the batter.
  7. Divide the batter into prepared pans and bake for about 20 minutes until a toothpick comes out clean.
  8. Allow to cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
  9. Whisk mascarpone cheese until creamy, then mix in powdered sugar followed by heavy whipping cream until fluffy.
  10. Once cooled, slice each layer in half horizontally. Brush layers with coffee or liquor and spread mascarpone frosting between each layer.
  11. Frost the top and sides of the cake and dust with cocoa powder.
  12. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for best mixing results. Sift dry ingredients to prevent lumps.

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