Tiramisu Cake with Layers of Coffee

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Tiramisu Cake brings the beloved flavors of the classic Italian dessert to a layered cake form. Each slice is a perfect balance of rich coffee-soaked cake, smooth mascarpone cream, and a dusting of cocoa powder, making it the ultimate indulgence for any coffee lover.

  1. Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup brewed espresso, cooled

For the Mascarpone Cream Filling:

  • 1 1/2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon brewed espresso (optional)

For the Coffee Syrup:

  • 1/2 cup brewed espresso, cooled
  • 1/4 cup coffee liqueur (optional)
  • 1 tablespoon granulated sugar

For the Garnish:

  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the cooled espresso and stir to combine.
  7. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. While the cake is cooling, prepare the mascarpone cream filling by whipping the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form. If using, add the espresso and mix until combined.
  10. For the coffee syrup, combine the brewed espresso, coffee liqueur (if using), and sugar in a small bowl, stirring until the sugar is dissolved.
  11. Once the cakes have cooled, slice each cake layer in half horizontally to create four thin layers.
  12. Place the first layer of cake on a serving platter and brush generously with the coffee syrup. Spread a layer of mascarpone cream on top, then repeat the process with the remaining cake layers, alternating with the coffee syrup and mascarpone cream.
  13. Finish the cake with a final layer of mascarpone cream on top. Dust with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired.
  14. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 3 hours (including chilling)
Kcal: 380 kcal
Servings: 10 servings

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