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The BEST Tiramisu Cake with Mascarpone Frosting Recipe

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3.9 from 5 reviews

This BEST Tiramisu Cake with Mascarpone Frosting is a luscious layered dessert that combines soft, espresso-infused sponge cake layers with a rich mascarpone and coffee-flavored frosting. Perfect for coffee lovers, this elegant cake offers moist texture balanced by creamy frosting, making it an impressive centerpiece for any celebration.

Ingredients

For the 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 bean paste
  • 2 large eggs (at room temperature)
  • ½ cup whole milk (at room temperature)
  • 3 Tbsp instant espresso powder
  • 3 Tbsp 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

  1. Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. This ensures the dry ingredients are evenly combined and the flour is aerated for a tender crumb.
  3. Dissolve Espresso Powder: In a small measuring cup, dissolve the instant espresso powder in boiling water. Set aside to cool completely, allowing the espresso flavor to integrate smoothly into the batter.
  4. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for about 2 minutes until soft and creamy. Gradually add sugar while continuing to beat until the mixture turns pale and fluffy. Scrape down the bowl occasionally to ensure even mixing.
  5. Add Vanilla and Eggs: Add the vanilla bean paste and mix to combine. Then, add the eggs one at a time, beating fully after each addition to incorporate air and build structure. Scrape down the sides of the bowl as needed.
  6. Alternate Dry and Wet Ingredients: On low speed, add the sifted flour mixture in four parts, alternating with the whole milk in between. Begin and end with the flour mixture and mix each addition until just smooth to avoid overmixing. Gently fold in the cooled espresso to infuse coffee flavor into the batter.
  7. Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake in the center of the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be pale golden, and the cakes will start to slightly pull away from the sides.
  8. Cool: Let the cakes cool in their pans for 5 minutes to settle, then transfer them onto wire racks to cool completely, approximately 1 hour. Carefully remove the parchment paper once cooled.
  9. Prepare the Frosting: With a mixer on medium speed, whip cold mascarpone cheese for about 2 minutes until creamy. Gradually add the sifted powdered sugar and mix until smooth and fully incorporated. Slowly blend in the chilled espresso or coffee, then stir in the cold heavy whipping cream until the frosting is well combined, creamy, and spreadable.
  10. Assemble the Cake: Using a serrated knife, slice each cooled cake horizontally to create four even layers total. Lightly brush each layer with your choice of liquor or additional coffee to enhance moisture and flavor. Spread a thin layer of mascarpone frosting onto the first cake layer, then add the next. Repeat layering and frosting until all layers are stacked. Frost the entire outside of the cake smoothly. For finishing touches, garnish with chocolate shavings and a dusting of cocoa powder to evoke classic tiramisu presentation.

Notes

  • Ensure all cold ingredients (milk, mascarpone, whipping cream) are at their recommended temperatures for best texture and blending results.
  • Use freshly brewed espresso or strong coffee that has cooled for brushing layers and frosting for authentic flavor.
  • If you prefer a boozy tiramisu, add a tablespoon or two of coffee liqueur (e.g., Kahlúa) to the coffee used for soaking the layers.
  • The cake layers can be made a day ahead and wrapped tightly to maintain moisture.
  • For an extra decorative touch, dust the finished cake with cocoa powder just before serving to prevent moisture from making it soggy.

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