Classic Tiramisu Cake

Classic Tiramisu Cake reimagines the beloved Italian dessert in elegant layers of coffee-soaked cake, creamy mascarpone filling, and cocoa. Perfect for celebrations, it combines rich flavors and a luxurious texture in every bite.

Prep Time 40

Cook Time 20

Servings 11

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 and cut into 1-inch cubes
½ cup sugar 100 g
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 the 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: Sift the cake flour, baking powder, and salt together in a bowl. Set aside.
Dissolve Espresso Powder: In a small measuring cup, dissolve the espresso powder in boiling water and let it cool completely.
Cream Butter and Sugar: Using 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, beating until the mixture is pale and fluffy. Scrape down the sides of the bowl occasionally.
Add Vanilla and Eggs: Beat in the vanilla extract. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed.
Alternate Dry and Wet Ingredients: Reduce the mixer speed to low and add the dry flour mixture in four parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Finally, gently fold in the cooled espresso.
Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the center of the oven for 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 cake will slightly pull away from the sides of the pans.
Cool: Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks. Peel off the parchment paper and allow them to cool completely, about 1 hour.

To Make the Frosting

Prepare the Frosting: Using a mixer on medium speed, whisk the mascarpone until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and blend until smooth. Slowly mix in the chilled coffee until fully incorporated. Finally, stir in the heavy whipping cream until the frosting is creamy and well-combined.

Assembling the Cake

Assemble the Cake: Slice each cake horizontally to create four thin layers. Brush each layer lightly with liquor or coffee, depending on your preference. Spread a thin, even layer of frosting over the first cake layer, then stack the second layer on top. Repeat the process, alternating frosting between each layer. Once all layers are assembled, frost the outside of the cake completely.
Decorate: Finish by garnishing with chocolate shavings and a light dusting of cocoa powder for a classic tiramisu presentation.

Notes

Room Temperature Ingredients: For the best texture, make sure your eggs, butter, and milk are at room temperature before you begin.

Espresso Powder: If espresso powder is unavailable, you can substitute it with an equal amount of instant coffee powder.

Assembling: If the cake layers are too soft to handle, refrigerating them for about 30 minutes before assembling can help make the process easier.

Serving: This cake is best enjoyed the day it's made, but can be stored in the refrigerator for up to 2 days. For optimal flavor, let it sit at room temperature for about 20 minutes before serving.