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Tiramisu Cake with Mascarpone Frosting

Heavenly Tiramisu Cake with Mascarpone Frosting Recipe

This Tiramisu Cake with Mascarpone Frosting layers espresso-soaked sponge with velvety frosting for a delightful dessert experience.
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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
  

For the Cake
  • 1.5 cups cake flour Provides a light and airy texture
  • 2 teaspoons baking powder Essential for leavening
  • 0.5 cups unsalted butter Use at room temperature
  • 1 cups sugar Sweetens the batter
  • 1 teaspoon vanilla extract Enhances flavor
  • 3 large eggs Add moisture and structure
  • 0.5 cups whole milk Use at room temperature
  • 2 tablespoons instant espresso powder Infuses rich coffee flavor
  • 0.5 cups boiling water Dissolves the espresso powder
For the Frosting
  • 1 cup mascarpone cheese Creamy main ingredient
  • 1 cup powdered sugar Sweetens the frosting
  • 0.5 cups heavy whipping cream Contributes volume and lightness
For Assembly
  • to taste liquor or additional coffee Brush on cake layers for moisture
  • to taste cocoa powder For dusting

Equipment

  • 6-inch round cake pans
  • Mixing bowls
  • electric mixer
  • sifter
  • Measuring cups and spoons
  • Rubber spatula
  • Parchment Paper

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare two 6-inch round cake pans by greasing and lining with parchment paper.
  2. Sift together 1 ½ cups of cake flour, 2 teaspoons of baking powder, and a pinch of salt in a medium bowl.
  3. Dissolve 2 tablespoons of instant espresso powder in ½ cup of boiling water and let cool.
  4. In a large mixing bowl, cream ½ cup of unsalted butter until light and creamy, then gradually add 1 cup of sugar.
  5. Mix in 1 teaspoon of vanilla extract and add 3 eggs one at a time.
  6. Combine the dry mixture with the creamed mixture, alternating with ½ cup of whole milk, then fold in the cooled espresso.
  7. Divide the batter into prepared pans and bake for approximately 20 minutes.
  8. Let the cakes cool in the pans for 5 minutes before transferring them to wire racks.
  9. Whip 1 cup of mascarpone cheese, gradually adding 1 cup of powdered sugar and ½ cup of heavy whipping cream.
  10. Assemble by layering the cakes, brushing with liquor or coffee, and spreading frosting on each layer, finishing with cocoa powder.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Cake can be stored in the fridge for up to 2 days or frozen for 2 months.

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