Classic Tiramisu Cake
The Classic Tiramisu Cake is a decadent dessert featuring layers of coffee-soaked cake and mascarpone filling. With endless customization options and tips for perfection, this indulgent treat is a favorite for any occasion.
Ingredients
For the Cake Layers:
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- A pinch of salt
- ½ cup unsalted butter softened to room temperature, cut into 1-inch cubes
- ½ cup sugar 100g
- ½ teaspoon vanilla extract
- 2 large eggs at room temperature
- ½ cup whole milk at room temperature
- 3 tablespoons instant espresso powder
- 3 tablespoons 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. Scrape down the bowl occasionally.
- Add Vanilla and Eggs: Beat in the vanilla. Then add the 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 inserted 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 the parchment paper.
To Make the Frosting
- Prepare the Frosting: With a mixer on medium speed, whisk the 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.