Luscious Layered Tiramisu Cake (Printable)
Coffee-infused sponge layers with creamy mascarpone filling, finished with cocoa dusting.
# What You'll Need:
→ Cake Layers
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk
04 - 1/2 cup unsalted butter, softened
05 - 4 large eggs
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons vanilla extract
→ Coffee Syrup
09 - 3/4 cup strong brewed espresso or coffee, cooled
10 - 3 tablespoons coffee liqueur (optional)
11 - 2 tablespoons granulated sugar
→ Mascarpone Filling
12 - 1 1/4 cups heavy cream, cold
13 - 1 cup mascarpone cheese, room temperature
14 - 1/2 cup powdered sugar
15 - 1 teaspoon vanilla extract
→ For Assembly
16 - Unsweetened cocoa powder for dusting
17 - Dark chocolate shavings (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat eggs and sugar in a large bowl until light and fluffy, about 3-4 minutes. Add butter and vanilla extract; mix well.
03 - Whisk together flour, baking powder, and salt in a separate bowl.
04 - Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a toothpick inserted into center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Stir together espresso, coffee liqueur if using, and sugar until the sugar dissolves.
08 - Whip heavy cream to stiff peaks in a chilled bowl. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully combined.
09 - Slice each cake layer horizontally for a total of four layers. Place one layer on a serving plate and brush generously with coffee syrup.
10 - Spread a quarter of the mascarpone filling over the cake. Repeat layering with remaining cake, syrup, and filling, ending with a mascarpone layer on top.
11 - Cover and chill the assembled cake at least 4 hours or overnight for best flavor.
12 - Dust the top with cocoa powder and optionally garnish with chocolate shavings before serving.
# Expert Advice:
01 -
- The coffee syrup keeps the cake impossibly moist without compromising structure
- Mascarpone cream floats somewhere between frosting and mousse, lighter than traditional buttercream
- It actually tastes better after chilling overnight, making it the ultimate make-ahead dessert
02 -
- Cold mascarpone will create lumps that never quite disappear, so bring it to room temperature before mixing
- Over-whipping the cream can cause it to separate when folded with mascarpone
- The coffee syrup must be completely cool or it will melt your filling and make layers slide apart
03 -
- Chill your mixing bowl and beaters before whipping cream for faster, more stable peaks
- Brush coffee syrup all the way to the edges so every bite has that classic tiramisu flavor