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Tiramisu Cake with Mascarpone Frosting

Heavenly Tiramisu Cake with Mascarpone Frosting Delight

This Tiramisu Cake with Mascarpone Frosting combines layers of espresso-soaked sponge with rich, creamy frosting for an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour for a denser cake.
  • 1 tbsp Baking Powder Leavening agent for fluffy sponge.
  • 1/2 cup Unsalted Butter Softened at room temperature.
  • 1 cup Sugar Sweetens and aerates the batter.
  • 1 tbsp Vanilla Extract Enhances flavor depth.
  • 3 large Eggs Use room temperature for better mixing.
  • 1 cup Whole Milk Use at room temperature.
  • 2 tbsp Instant Espresso Powder Critical for the coffee flavor.
  • 1 cup Boiling Water To dissolve espresso powder.
For the Frosting
  • 16 oz Mascarpone Cheese Crucial for Tiramisu flavor.
  • 1 cup Powdered Sugar For sweetness and smooth texture.
  • 1 cup Heavy Whipping Cream Adds fluffiness.
  • 1/4 cup Liquor or Additional Coffee For brushing layers.
For the Decoration
  • 1 tbsp Cocoa Powder For dusting and flavor.

Equipment

  • Electric Mixer
  • baking pans
  • Mixing Bowls
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (177°C), and prepare two 6-inch round cake pans by lining with parchment paper and greasing the sides.
  2. Sift together the cake flour, baking powder, and a pinch of salt in a bowl, then set it aside.
  3. Dissolve instant espresso powder in boiling water and let it cool for a few minutes.
  4. Beat softened unsalted butter until creamy, gradually add sugar, and mix until light and fluffy.
  5. Add vanilla extract, then beat in eggs one at a time, mixing until smooth.
  6. Slowly add the dry mixture and room temperature whole milk alternately into the wet ingredients, then fold in the cooled espresso.
  7. Divide the batter between the prepared pans and bake for about 20 minutes until a toothpick comes out clean.
  8. Cool the cakes in the pans for 5 minutes before transferring to wire racks to cool completely.
  9. Whip mascarpone cheese and powdered sugar until smooth, then mix in chilled coffee and whipping cream until creamy.
  10. Layer the cooled cakes with brushed coffee or liquor and mascarpone frosting, covering the exterior.
  11. Dust with cocoa powder before serving; chill briefly for the best set.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 32gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow all ingredients to reach room temperature for optimal results and follow baking times closely to avoid overbaking.

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