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The BEST Tiramisu Cake with Mascarpone Frosting Recipe

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★★★★★

4.8 from 120 reviews

This BEST Tiramisu Cake features moist espresso-infused sponge layers paired with a luscious mascarpone frosting. Inspired by the classic Italian dessert, it combines the flavors of coffee, mascarpone cheese, and a hint of sweetness to create an elegant layered cake perfect for special occasions or indulgent treats.

Ingredients

Scale

Sponge Cake

  • 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

Mascarpone Frosting

  • 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)

Assembly & Garnish

  • Liquor or additional coffee for brushing layers (optional)
  • Chocolate shavings (for garnish)
  • Cocoa powder (for dusting)

Instructions

  1. Making the sponge layers: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and a light texture.
  3. Dissolve Espresso Powder: In a small measuring cup, dissolve the instant espresso powder in boiling water. Let this mixture 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 soft and creamy, about 2 minutes. Gradually add the sugar, beating until the mixture turns pale and fluffy. Scrape down the bowl occasionally to incorporate all ingredients.
  5. Add Vanilla and Eggs: Beat in the vanilla extract, 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 milk. Begin and end with the flour mixture, mixing gently until just smooth after each addition. Finally, fold in the cooled espresso mixture carefully to maintain the batter’s lightness.
  7. Bake: Divide the batter evenly between the prepared pans, smoothing the tops. Place in the center of the oven and bake for around 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, the edges are pale golden, and the cake pulls slightly away from the pan sides.
  8. Cool: Let the cakes cool in the pans for 5 minutes before turning them out onto wire racks to cool completely, about 1 hour. Remove the parchment paper once cool.
  9. Prepare the Frosting: Using a mixer on medium speed, whisk the cold mascarpone cheese until creamy, about 2 minutes. Add the sifted powdered sugar and blend until smooth. Gradually mix in the chilled espresso or coffee, then stir in the heavy whipping cream until the frosting is fully combined, airy, and creamy.
  10. Assemble the Cake: Slice each cake horizontally to create four even layers in total. Lightly brush each layer with your choice of liquor or coffee to enhance flavor and moisture. Spread a thin layer of frosting on the first layer, then add the second cake layer, repeating the process to alternate cake and frosting layers.
  11. Finish and Garnish: Once all layers are stacked, frost the outside of the cake evenly. Garnish with chocolate shavings and dust the top with cocoa powder for a classic tiramisu finish.

Notes

  • Make sure all cold ingredients for the frosting, especially the mascarpone and heavy cream, are properly chilled for the best texture.
  • Do not overmix the batter once the flour is added to keep the sponge light and fluffy.
  • Adjust the espresso strength based on your taste preference but avoid making it too wet as it can affect the sponge texture.
  • Using liquor such as Marsala wine, coffee liqueur, or rum for brushing the layers enhances the tiramisu flavor authenticity.
  • This cake is best served chilled and can be stored covered in the refrigerator for up to 2 days.
  • Allow the cake to come to room temperature about 30 minutes before serving for best flavor and texture.

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

Find it online: https://jedentaglecker.com/the-best-tiramisu-cake-with-mascarpone-frosting-recipe/