Go Back
–+ servings
Tiramisu Cake with Mascarpone Frosting

Decadent Tiramisu Cake with Mascarpone Frosting Delight

Experience the indulgent Tiramisu Cake with Mascarpone Frosting, a delightful dessert perfect for impressing guests or cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sponge Cake
  • 1.5 cups Cake Flour Provides a light and airy structure.
  • 1.5 teaspoons Baking Powder Acts as a leavening agent.
  • 1 pinch Salt Enhances flavor.
  • 0.5 cups Unsalted Butter At room temperature.
  • 1 cups Sugar Contributes sweetness.
  • 1 teaspoon Vanilla Extract Offers depth of flavor.
  • 3 large Eggs Binds ingredients together.
  • 0.5 cups Whole Milk Provides moisture.
  • 2 tablespoons Instant Espresso Powder For coffee flavor.
  • 0.25 cups Boiling Water For dissolving espresso powder.
Frosting
  • 1 cup Mascarpone Cheese Key ingredient for frosting.
  • 0.5 cups Powdered Sugar Sweetens the frosting.
  • 0.25 cups Chilled Coffee or Liquor Adds flavor.
  • 1 cup Heavy Whipping Cream Lends fluffiness.
Soaking Liquid
  • 1 cup Liquor (Rum/Coffee Liqueur) or Additional Coffee Soaks the cake layers.
Garnish
  • 0.25 cups Cocoa Powder For dusting on top.

Equipment

  • stand mixer
  • 6-inch round cake pans
  • Parchment Paper
  • Mixing bowls
  • Spatula
  • Wire Rack

Method
 

Baking Steps
  1. Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
  2. Sift together 1 ½ cups cake flour, 1 ½ teaspoons baking powder, and a pinch of salt in a large mixing bowl.
  3. Mix together 2 tablespoons of instant espresso powder with ¼ cup of boiling water until dissolved.
  4. In a stand mixer, cream ½ cup unsalted butter for 2 minutes, then gradually add 1 cup sugar.
  5. Add 1 teaspoon vanilla extract and 3 large eggs, mixing thoroughly.
  6. Gradually add the sifted flour mixture alternating with ½ cup whole milk, finishing with flour.
  7. Fold in the cooled espresso mixture until evenly incorporated.
  8. Divide the batter between the prepared pans and bake for about 20 minutes.
  9. Allow cakes to cool in their pans for 5 minutes, then transfer to a wire rack.
  10. Whip 1 cup mascarpone cheese, adding ½ cup powdered sugar and ¼ cup chilled coffee or liquor.
  11. Fold in 1 cup heavy whipping cream until smooth.
  12. Slice cooled cakes into four layers, soak with the liquid, and layer with frosting.
  13. Finish by frosting the exterior and dusting with cocoa powder.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 150mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for the best texture. Chill cake layers for easier handling and better stacking.

Tried this recipe?

Let us know how it was!