Tiramisu Cake
This is the best tiramisu cake! It's a fluffy vanilla cake, soaked with coffee syrup, topped with luscious mascarpone cream and dusted with cocoa powder. It's the perfect dessert!
Ingredients
For the Cake
- 2 ½ cups (280 g) cake flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter
- 1 ½ cups (300 g) granulated white sugar
- 4 egg whites, at room temperature
- 1 tablespoon vanilla
- 1 cup (240 ml) buttermilk, at room temperature
For the Coffee Syrup
- 1 cup (240 ml) hot, strong coffee
- ½ cup (100 g) granulated white sugar
- ¼ cup (60 ml) Kahlúa or marsala wine
For the Mascarpone Cream
- 1 cup (240 ml) heavy whipping cream
- 16 oz (452 g) mascarpone cheese
- 1 cup (135 g) powdered sugar
- 2 teaspoon vanilla
- cocoa powder for dusting
Instructions
For the Cake
- Preheat the oven to 350 degrees. Grease a 9x9 pan and line it with parchment paper.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.2 ½ cups (280 g) cake flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)10 tablespoon (140 g) unsalted butter, 1 ½ cups (300 g) granulated white sugar
- Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.4 egg whites, at room temperature, 1 tablespoon vanilla
- Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.1 cup (240 ml) buttermilk, at room temperature
- Pour the batter into the prepared baking pan.
- Bake the cake for 33-36 minutes or until a cake tester comes out clean from the center.
- Let the cake cool in the pan for 30 minutes. Then pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.
For the Coffee Syrup
- When the cake is cooled, make the coffee syrup by mixing the hot coffee, sugar and Kahlúa together. Let it cool while working on the frosting.1 cup (240 ml) hot, strong coffee, ½ cup (100 g) granulated white sugar, ¼ cup (60 ml) Kahlúa or marsala wine
For the Mascarpone Cream
- To make the mascarpone cream frosting, add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 ½ minutes. (If using a stand mixer, use a whisk attachment.)1 cup (240 ml) heavy whipping cream
- Add the mascarpone cheese to a separate large bowl and sift in the powdered sugar and add in the vanilla. Mix on medium-high speed just until combined and smooth.16 oz (452 g) mascarpone cheese, 2 teaspoon vanilla, 1 cup (135 g) powdered sugar
- Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.
Assembling the Cake
- Transfer the cake to a serving plate. Poke holes liberally on the top of the cake using a wooden stick or the handle of a wooden spoon.
- Pour half of the cooled coffee syrup over the cake. (Be patient for it to soak in.) Reserve the rest for serving with each slice.
- Pipe the frosting on to the top of the cake. (You can also just spread the frosting on top with an offset spatula if you would rather.)
- Dust the top of the cake with cocoa powder and cut into 16 squares. Drizzle extra coffee syrup onto each slice of cake when serving!cocoa powder for dusting
Tried this recipe?Let us know how it was!