Blog Post: Indulge in the Rich Flavors of Tiramisu Cake
If you’re a fan of the classic Italian dessert, tiramisu, then you’re going to love this Tiramisu Cake! This decadent cake combines the light and airy texture of genoise sponge cake with the rich and creamy flavor of mascarpone frosting, all infused with the bold taste of espresso. Perfect for any special occasion or just as a treat to indulge yourself, this Tiramisu Cake is sure to impress.
Tiramisu Cake Recipe
Ingredients
For the Genoise Cake:
- 🥚 6 large eggs
- 🍚 1 cup granulated white sugar
- 🌾 1 cup all-purpose flour, spooned and leveled, then sifted
- 🌽 1 tablespoon cornstarch
- 🥄 ½ teaspoon baking powder
- ☕ ½ cup strong brewed coffee, espresso preferred – for brushing
For the Mascarpone Frosting:
- 🧀 4 ½ cups full-fat mascarpone, cold
- 🍯 2 ½ cups unpacked powdered sugar, sifted
- ☕ ½ cup strong brewed coffee – espresso preferred, chilled
- 🍶 1 ½ cups heavy whipping cream, cold
Decoration (optional):
- 🍫 unsweetened cocoa powder
- 🍦 whipped cream
Instructions
1️⃣ Preheat and Prep: Preheat your oven to 350°F (175°C). Line the bottom and sides of three 8-inch (20cm) baking pans with parchment paper. This will make removing the cakes much easier later on. Set the pans aside for now.
2️⃣ Make the Genoise Cake: In a large mixing bowl, use a handheld or stand mixer fitted with a whisk attachment to whisk the eggs on medium speed until just combined. Add the sugar and continue whisking on medium-high speed for about 10-12 minutes, or until the mixture is white, pale, foamy, and tripled in size. (If you’re using a handheld mixer, it may take a few minutes longer). To check if the consistency is right, let a bit of batter drip off the whisk. It should stay visible on the surface of the batter for about 10 seconds before sinking in. If it sinks sooner, whisk for a bit longer.
With a wooden spoon, carefully fold in the flour, cornstarch, and baking powder. Be gentle and avoid overmixing, as this can cause the batter to lose too much air. Divide the batter evenly among the prepared baking pans and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes before removing them and peeling off the parchment paper. Transfer the cakes to a wire rack to cool completely.
3️⃣ Prepare the Mascarpone Frosting: In a medium bowl, whisk the mascarpone on medium speed until creamy, about 2 minutes. Add the powdered sugar and continue whisking until fully combined and creamy, another 1-2 minutes. Add the chilled coffee and whisk until well combined and creamy, about 2-3 minutes more. Finally, add the cold heavy cream and whisk until everything is fully combined and the frosting is smooth and creamy, about 2-3 more minutes.
4️⃣ Assemble the Cake: Place the first cake layer on a cake board or cake stand. Brush the top with a third of the ½ cup of coffee. Then spread a third of the mascarpone cream over the cake with an offset spatula. Repeat this process with the second cake layer. For the top layer, brush with coffee and then lightly frost the entire cake, including the sides, with the remaining mascarpone frosting. Use the offset spatula to smooth and level the top and sides. Chill the cake in the refrigerator for at least 4 hours to allow the flavors to meld.
5️⃣ Decorate and Serve: Before serving, you can pipe whipped cream on top for an extra touch of indulgence. Finish with a dusting of unsweetened cocoa powder. Enjoy this delightful Tiramisu Cake with a cup of your favorite coffee!
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 22 minutes
- Total Time: 42 minutes
- Calories: 400 Kcal per serving
- Servings: 12 servings
This Tiramisu Cake is the perfect blend of light and creamy, with just the right amount of coffee flavor to satisfy any sweet tooth. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit!
Don’t forget to store any leftovers in an airtight container in the fridge—they’ll keep well for up to 3 days (if they last that long!).
Print
Tiramisu Cake
- Total Time: 42min
- Yield: 12
Ingredients
Genoise Cake:
🥚 6 large eggs
🍚 1 cup granulated white sugar
🌾 1 cup all-purpose flour, spooned and leveled, then sifted
🌽 1 tablespoon cornstarch
🥄 ½ teaspoon baking powder
☕ ½ cup strong brewed coffee, espresso preferred – for brushing
Mascarpone Frosting:
🧀 4 ½ cups full-fat mascarpone, cold
🍯 2 ½ cups unpacked powdered sugar, sifted
☕ ½ cup strong brewed coffee – espresso preferred, chilled
🍶 1 ½ cups heavy whipping cream, cold
Decoration to your preference:
🍫 unsweetened cocoa powder
🍦 whipped cream
Instructions
1️⃣ Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8″ (20cm) baking pans with parchment paper. Set aside. 🔥
2️⃣ Make the genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until white, pale, foamy, and tripled in size. (It takes 3-5 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer. 🍰
3️⃣ With a wooden spoon, fold in flour, cornstarch, and baking powder carefully. Don’t overwork the batter and don’t work too fast, otherwise, it will lose too much air. Divide the batter among the prepared baking pans and bake for 20-22 minutes until a toothpick inserted in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the parchment paper immediately. Transfer to a wire rack and let cool completely. 🧁
4️⃣ Make the mascarpone frosting: Whisk mascarpone on medium speed until creamy, about 2 minutes. Add powdered sugar and whisk until creamy and combined, another 1-2 minutes. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes. 🍥
5️⃣ Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with a third of the ½ cup coffee. Then spread ⅓ of the mascarpone cream with an offset spatula on top. Repeat with the second layer. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Level the top and sides with the offset spatula. Chill at least 4 hours in the fridge. ❄️
6️⃣ Pipe whipped cream on top if desired. Then dust with cocoa just before serving. Store leftovers in an airtight container in the fridge for up to 3 days. 🍫🍦
- Prep Time: 20min
- Cook Time: 22min
Nutrition
- Calories: 400 kcal