The BEST Tiramisu Cake with Mascarpone Frosting Recipe

Introduction

This tiramisu cake combines classic Italian flavors into a moist, espresso-infused sponge layered with rich mascarpone frosting. It’s an elegant dessert perfect for special occasions or whenever you want to impress with a homemade treat.

Ingredients

• 1 ½ cups cake flour
• 1 ½ tsp baking powder
• A pinch of salt
• ½ cup unsalted butter, softened 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
• 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. Step 1: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
2. Step 2: Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
3. Step 3: In a small cup, dissolve the espresso powder in boiling water and let it cool.
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 pale and fluffy, scraping down the bowl occasionally.
5. Step 5: Beat in the vanilla extract. Add 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 dry flour mixture in four parts, alternating with the milk. Begin and end with the flour mixture, mixing just until smooth each time. Gently fold in the cooled espresso.
7. Step 7: Divide the batter evenly between the prepared pans, smooth the tops, and bake 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 should start pulling away from the sides.
8. Step 8: Let the cakes cool in the pans for 5 minutes, then remove from pans and cool completely on wire racks. Remove parchment paper once cooled.
9. Step 9: To make the frosting, whip the mascarpone cheese on medium speed until creamy, about 2 minutes. Add the powdered sugar and blend until smooth.
10. Step 10: Gradually mix in the chilled espresso or coffee. Then stir in the heavy whipping cream until fully combined and creamy.
11. Step 11: Slice each cake horizontally to create four layers. Brush each layer lightly with liquor or coffee of your choice.
12. Step 12: Spread a thin layer of frosting on the first layer, add the next cake layer, and repeat until all layers are stacked. Frost the outside of the cake evenly.
13. Step 13: Garnish with chocolate shavings and a dusting of cocoa powder before serving.

Tips & Variations

• For extra flavor, try brushing the cake layers with coffee liqueur such as Kahlúa or Marsala wine.
• Use fresh espresso for a bolder coffee taste instead of instant powder if desired.
• Chill the cake for a few hours before serving to allow the flavors to meld perfectly.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15-20 minutes for the best texture. The cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular strong coffee instead of espresso?

Yes, strong brewed coffee can be used as a substitute for espresso powder. Just make sure it is concentrated and cooled before adding to the batter and frosting.

How do I prevent the frosting from becoming too runny?

Ensure the mascarpone and heavy cream are well chilled before whipping. Avoid overmixing once the cream is added to maintain a stable, creamy texture.

The BEST Tiramisu Cake with Mascarpone Frosting Recipe

Print Recipe

★★★★★

4.5 from 629 reviews

This decadent Tiramisu Cake features moist espresso-infused sponge layers paired with a rich and creamy mascarpone frosting. Perfectly balanced with a subtle coffee flavor and a luscious texture, this cake brings the classic Italian dessert into an elegant layer cake form, ideal for celebrations or indulging any time.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cake Layers:

• 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

For the 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

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 prevent sticking and ensure easy removal of the cakes.
2. Sift Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, and salt to combine and aerate the ingredients for a light cake texture. Set this mixture aside.
3. Dissolve Espresso Powder: In a small measuring cup, dissolve the instant espresso powder in the boiling water. Allow the espresso mixture to cool completely before using.
4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until it becomes soft and creamy, about 2 minutes. Gradually add the sugar and continue beating until the mixture is pale and fluffy, scraping down the bowl occasionally to maintain even mixing.
5. Add Vanilla and Eggs: Beat in the vanilla extract thoroughly. Then add the eggs one at a time, fully incorporating each egg before adding the next. Scrape down the bowl as needed to ensure even mixing.
6. Alternate Dry and Wet Ingredients: On low speed, add the sifted flour mixture in four parts, alternating with the milk. Begin and end with the flour mixture. Mix until just smooth after each addition, then gently fold in the cooled espresso mixture to infuse the batter with coffee flavor.
7. Bake: Divide the batter evenly between the prepared cake pans. Smooth the tops using a spatula and bake in the center of the oven for approximately 20 minutes, or until a toothpick inserted comes out with a few moist crumbs and the edges appear pale golden. The cake should start to pull away from the sides of the pans.
8. Cool: Allow the cakes to cool in the pans for 5 minutes. Then carefully turn them out onto wire racks to cool completely, about 1 hour. Remove the parchment paper once cooled.
9. Prepare the Frosting: With a mixer on medium speed, whisk the cold mascarpone cheese until creamy, about 2 minutes. Gradually add powdered sugar and blend until smooth. Slowly mix in the chilled espresso or strong coffee. Finally, stir in the heavy whipping cream until the frosting is fully combined and exhibits a smooth, creamy texture.
10. Assemble the Cake: Slice each cake horizontally to create four even layers. Lightly brush each layer with your choice of liquor or additional coffee to enhance flavor and moisture. Spread a thin layer of mascarpone frosting over the first layer, then add the second layer of cake and repeat, alternating layers of frosting and cake. Once all layers are stacked, frost the outside of the entire cake evenly with the remaining frosting. Garnish with chocolate shavings and a dusting of cocoa powder for a classic tiramisu presentation.

Notes

• Use room temperature eggs and butter to ensure a smooth, well-incorporated batter.
• Allow the espresso mixture to cool completely before adding it to the batter to prevent curdling the eggs.
• For added authenticity, brush the cake layers with coffee liqueur such as Kahlúa or Marsala wine.
• Chill the frosting ingredients well to help achieve the desired creamy and stable consistency.
• If desired, dust the finished cake with extra cocoa powder just before serving for a fresh look.
• Make sure to sift powdered sugar to avoid lumps in the frosting.

Keywords: Tiramisu Cake, Mascarpone Frosting, Espresso Cake, Italian Dessert, Layer Cake, Coffee Cake