Get the Recipe:
Tiramisu Cake
This tiramisu cake is made with a coffee-infused vanilla cake, whipped mascarone frosting, and cocoa powder. It's lighter than the original dessert, but still perfectly rich and creamy.
Ingredients
For the cake:
- 3 ¼ cups (390 g) cake flour
- 2 cups (400 g) granulated sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups (300 ml) milk
- 1 teaspoon vanilla extract
- 4 large eggs
For the coffee mixture:
- ½ cup (120 ml) hot water, or use 1/2 cup strong brewed coffee and omit the espresso powder
- 2 tablespoons (25 g) granulated sugar
- 1 ½ teaspoons espresso powder
- 2 tablespoons (30 ml) coffee-flavored liqueur
For the frosting:
- 1 cup (226 g) mascarpone cheese, at room temperature
- ½ cup (55 g) confectioners' sugar
- 1 ½ teaspoons vanilla extract, or 1 tablespoon coffee-flavored liqueur
- 1 cup (240 ml) heavy cream
- unsweetened cocoa powder, for garnish
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Line a 9" x 13" x 2" baking pan with parchment paper. Butter and flour the paper and any exposed parts of the inside of the pan. (You can instead use a cooking spray with flour, like Baker's Joy or Pam for Baking.)
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Add the butter, and mix with an electric mixer on medium-low speed until combined. The mixture will appear sandy.
- Combine the milk and vanilla. Add to the batter, and mix on low speed until combined (about a minute).
- Add one egg and mix, beginning on low speed and increasing to medium speed after a few seconds. Mix just until combined (about 30 seconds). Repeat with the remaining eggs.
- Transfer the batter to the prepared pan and spread evenly. Gently tap the pan on the counter a few times to get rid of any large air pockets.
- Bake 35 to 40 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Place the cake pan on a wire rack to begin cooling.
To make the coffee mixture:
- Stir together the water, sugar, and espresso powder, stirring until the sugar dissolves. Stir in the liqueur. Set aside to cool.
To make the frosting:
- Using an electric mixer on medium speed, beat the mascarpone, confectioners' sugar, and vanilla (or liqueur) until combined.
- In a separate bowl, whip the cream with an electric mixer with a whisk attachment until stiff peaks form. Fold about a quarter of the whipped cream into the mascarpone mixture. Then gently fold in the remaining whipped cream.
To assemble:
- After the cake has cooled but is still warm, either leave it in the pan or remove it from the pan onto a serving tray. Use a fork or a toothpick to poke holes over the top of the cake.
- Brush the top of the cake with the coffee mixture. Make a few passes brushing it onto the cake, giving it a couple of minutes in between to let it soak up the mixture if needed. Try to use it all, but it's fine if you can't.
- After the cake has finished cooling, spread the frosting over the top. Dust with cocoa powder.
Notes
- To store: Keep the cake tightly covered in the refrigerator. Bring to room temperature before serving. It should keep in the refrigerator up to 5 days, although it will be at its best within a day or two.
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