Name: The BEST Tiramisu Cake with Mascarpone Frosting Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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; 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); Liquor or additional coffee for brushing layers (optional); Chocolate shavings (for garnish); Cocoa powder (for dusting)

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Introduction

This tiramisu cake combines the classic flavors of espresso and mascarpone in a moist, layered sponge cake. With a creamy mascarpone frosting and delicate coffee notes, it’s perfect for special occasions or a decadent treat.

This image shows a three-layer round cake on a white plate, set on a white marbled surface. The cake has light brown and beige layers with a creamy white frosting between each layer. The top of the cake is covered evenly with a smooth layer of white frosting, sprinkled with cocoa powder in the center. Around the edge, there are seven peaks of piped creamy frosting dusted with cocoa powder. A slice is removed, revealing the layered inside texture, and some cake crumbs are scattered on the plate. The background is softly blurred with white cups and saucers. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
Step 2: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
Step 3: Dissolve the espresso powder in the boiling water and let it cool.
Step 4: Using a stand mixer fitted with the paddle attachment, cream the softened 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.
Step 5: Beat in the vanilla extract. Add the eggs one at a time, fully incorporating each before adding the next, scraping the bowl as needed.
Step 6: On low speed, add the flour mixture in four parts, alternating with the milk. Start and end with the flour mixture, mixing until just smooth after each addition. Gently fold in the cooled espresso.
Step 7: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the center of the oven 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 will begin to pull away from the sides.
Step 8: Let the cakes cool in their pans for 5 minutes, then transfer to wire racks and cool completely, about 1 hour. Remove the parchment paper.
Step 9: To make the frosting, whisk the mascarpone cheese on medium speed until creamy, about 2 minutes. Add the powdered sugar and blend until smooth. Gradually mix in the chilled espresso or strong coffee. Finally, stir in the heavy whipping cream until the frosting is fully combined and creamy.
Step 10: Slice each cake horizontally to create four layers total. Brush each layer with your choice of liquor or additional coffee. Spread a thin layer of frosting on the first layer, then add the next cake layer. Repeat layering with frosting between each layer.
Step 11: Once assembled, frost the outside of the cake with the remaining frosting. Garnish with chocolate shavings and a dusting of cocoa powder if desired.

Tips & Variations

Use cooled espresso instead of coffee to intensify the authentic tiramisu flavor.
For an adult version, brush each cake layer with a mixture of coffee and coffee liqueur such as Kahlúa or Marsala wine.
Make sure all cold dairy ingredients stay chilled for the best frosting texture.
If you prefer a lighter cake, substitute half of the cake flour with all-purpose flour.

Storage

Store the assembled tiramisu cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mascarpone frosting’s texture. To serve, let the cake sit at room temperature for 15–20 minutes for the best flavor. Avoid freezing as it may affect the frosting’s consistency.

How to Serve

A slice of four-layer light brown cake with creamy white frosting between each layer sits on a white round plate. The top layer is covered with smooth white frosting and dusted with cocoa powder. Two small swirls of white cream with a sprinkle of cocoa powder sit on the top edge. Chocolate bits are placed near the swirls and scattered on the plate, along with a few round chocolate-covered coffee beans. A silver fork with some white frosting and chocolate crumbs rests on the plate. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and frosting a day ahead. Assemble the cake on the day you plan to serve for the freshest texture and flavor.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, you can mix cream cheese with a bit of heavy cream to approximate its texture, but the flavor will be less rich and authentic.