Description
This Tiramisu Cake Recipe is a delightful twist on the classic Italian dessert, featuring layers of light sponge cake soaked in espresso syrup and filled with a creamy mascarpone mixture. Finished with a dusting of cocoa powder and optional chocolate shavings, this elegant dessert is perfect for coffee lovers and special occasions alike.
Ingredients
Scale
Cake Layers:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1/2 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Coffee Syrup:
- 1/2 cup strong brewed espresso or coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- 1 tablespoon sugar
Mascarpone Cream Filling:
- 1 1/4 cups heavy whipping cream
- 8 ounces mascarpone cheese (softened)
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Topping:
- Unsweetened cocoa powder (for dusting)
- Chocolate shavings or curls (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside for later use in the batter.
- Beat Eggs and Sugar: In a large mixing bowl, using a hand mixer, beat the eggs and granulated sugar for 5 to 6 minutes until the mixture becomes thick, pale, and volume increases, creating a light and airy base for the cake.
- Combine Wet Ingredients: In a separate small bowl, mix together the warmed whole milk, melted unsalted butter, and vanilla extract. This mixture will add moisture and flavor to the cake batter.
- Fold Dry Ingredients Into Batter: Gently fold the dry flour mixture into the egg and sugar batter in batches, ensuring not to deflate the airiness. Then slowly fold in the milk, butter, and vanilla mixture until the batter is smooth and well combined.
- Bake Cake Layers: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in the pans before removing.
- Prepare Coffee Syrup: In a small bowl, combine the cooled espresso or strong brewed coffee, sugar, and coffee liqueur if using. Stir until the sugar dissolves completely. Set aside to use for soaking the cake layers.
- Make Mascarpone Cream Filling: In a chilled bowl, beat the heavy whipping cream to soft peaks using a mixer. In another mixing bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture until the filling becomes light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and brush it generously with the prepared coffee syrup. Spread half of the mascarpone cream filling evenly over this layer. Add the second cake layer on top, brush it with the remaining coffee syrup, and spread the rest of the mascarpone filling over the top and sides to cover the cake evenly.
- Finish and Chill: Smooth the top and sides of the cake with a spatula. Dust the entire cake lightly with unsweetened cocoa powder and garnish with chocolate shavings or curls if desired. Refrigerate the cake for at least 2 hours to allow flavors to meld and the filling to set before slicing and serving.
Notes
- For a stronger coffee flavor, prepare the cake a day ahead and let it chill overnight.
- You can substitute the cake layers with sponge cake or ladyfingers if preferred for a more traditional tiramisu texture.
