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Tiramisu layer cake with frosting and cocoa powder.

The BEST Tiramisu Cake with Mascarpone Frosting

This tiramisu cake is made of espresso-soaked layers of sponge, layered with coffee-spiked mascarpone frosting, and dusted with rich cocoa powder. It's the perfect indulgent layer cake.
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Prep Time: 40 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour
Servings: 12 servings
Calories: 305kcal

Ingredients

For the Cake Layers:

  • 1 ½ cups cake flour
  • 1 ½ teaspoon 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 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup whole milk, at room temperature
  • 3 tablespoon instant espresso powder
  • 3 tablespoon 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

Making the sponge layers

  • Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
  • Sift Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
  • Dissolve Espresso Powder: In a small measuring cup, dissolve the espresso powder in boiling water. Let it cool.
  • Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar, continuing to beat until the mixture is pale and fluffy. Remember to scrape down the bowl occasionally.
  • Add Vanilla and Eggs: Beat in the vanilla. Then add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
  • Alternate Dry and Wet Ingredients: 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.
  • Bake: 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 comes out with a few moist crumbs. The edges should be pale golden, and the cake will start to pull away from the sides.
  • Cool: Allow the cakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely, about 1 hour. Remove parchment paper.

To make the frosting

  • Prepare the Frosting: With a mixer on medium speed, whisk mascarpone until creamy, about 2 minutes. Add powdered sugar and blend until smooth. Gradually mix in the chilled coffee. Finally, stir in the heavy whipping cream until the frosting is fully combined and creamy.

Assembling the cake

  • Assemble the Cake: Slice each cake horizontally to create four layers. Brush each layer with your choice of liquor or coffee. Spread a thin layer of frosting on the first layer, add the second cake layer, and repeat, alternating the frosting between layers. Once assembled, frost the outside of the cake. Garnish with chocolate shavings and a dusting of cocoa powder.

Notes

  1. Room Temperature Ingredients: For the best texture, ensure your eggs, butter, and milk are at room temperature before starting.
  2. Espresso Powder: If you can't find espresso powder, you can substitute it with an equal amount of instant coffee powder.
  3. Assembling: If the cake layers seem too soft to handle, chilling them in the refrigerator for about 30 minutes before assembly can make the process easier.
  4. Serving: This cake is best served the day it is made but can be kept in the refrigerator for up to 2 days. For optimal flavor, let it sit at room temperature for about 20 minutes before serving.

Nutrition

Calories: 305kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 97mg | Potassium: 148mg | Sugar: 24g | Vitamin A: 475IU | Calcium: 65mg | Iron: 0.4mg
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