Tiramisu Cake with Mascarpone Layers (Printable Version)
Soft coffee-soaked sponge layers with rich mascarpone cream and cocoa dusting.
# What You Need:
→ Cake Layers
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk
04 - 1/2 cup unsalted butter, softened
05 - 4 large eggs
06 - 2 tsp baking powder
07 - 1/4 tsp salt
08 - 2 tsp vanilla extract
→ Coffee Syrup
09 - 3/4 cup strong brewed espresso or coffee, cooled
10 - 3 tbsp coffee liqueur (optional)
11 - 2 tbsp granulated sugar
→ Mascarpone Filling
12 - 1 1/4 cups heavy cream, cold
13 - 1 cup mascarpone cheese, room temperature
14 - 1/2 cup powdered sugar
15 - 1 tsp vanilla extract
→ For Assembly
16 - Unsweetened cocoa powder for dusting
17 - Dark chocolate shavings (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, beat the eggs and sugar until light and fluffy, about 3–4 minutes. Add butter and vanilla extract; mix well.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
07 - Stir together espresso, coffee liqueur (if using), and sugar until the sugar dissolves.
08 - Whip the heavy cream to stiff peaks in a chilled bowl. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully combined.
09 - Slice each cake layer horizontally for a total of four layers.
10 - Place one layer on a serving plate and brush generously with coffee syrup. Spread a quarter of the mascarpone filling over the cake.
11 - Repeat layering with remaining cake, syrup, and filling, ending with a mascarpone layer on top.
12 - Cover and chill the assembled cake at least 4 hours or overnight for best flavor.
13 - Before serving, dust the top with cocoa powder and optionally garnish with chocolate shavings.
# Expert Advice:
01 -
- The coffee syrup keeps every forkful impossibly moist without making the cake soggy, a texture trick I stumbled upon after years of overly dry layer cakes
- It strikes that perfect balance between elegant dinner party dessert and the kind of comfort food that makes you want to eat it standing up at the counter
02 -
- Cold mascarpone will curdle when you try to beat it. Let it come to room temperature naturally, never in the microwave. I learned this lesson while frantically trying to save Thanksgiving dessert.
- The coffee syrup must be completely cool before brushing it onto the cake layers. Hot syrup will make the cake layers too soft and they may tear during assembly.
03 -
- When slicing the cake layers horizontally, use a serrated knife and rotate the cake as you cut. This creates more even layers than trying to cut straight through in one motion.
- The coffee syrup is your friend. Be generous with it. Those layers need to be thoroughly soaked to achieve that signature tiramisu texture and flavor throughout.