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Tiramisu Layer Cake Recipe

Tiramisu Layer Cake Recipe
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★★★★★

5.2 from 20 reviews

A decadent Tiramisu Layer Cake featuring a light and airy Genoise sponge soaked with espresso and coffee liqueur, layered generously with creamy mascarpone frosting, and finished with a dusting of cocoa powder. Perfect for coffee lovers seeking a classic Italian dessert transformed into an elegant layered cake.

Ingredients

Scale

Genoise Sponge Cake

  • 6 large eggs, room temperature
  • 200 g granulated sugar
  • 130 g cake flour
  • ½ teaspoon baking powder
  • 2 teaspoon espresso powder
  • 150 ml hot water
  • 30 ml coffee liqueur (e.g., Kahlua)

Mascarpone Frosting

  • 500 g mascarpone cheese, softened
  • 250 g whipping cream
  • 150 g powdered sugar
  • cocoa powder, for dusting

Instructions

  1. Prepare the Genoise Sponge Cake: Preheat your oven to 350°F (175°C) and line the bottoms of three 6-inch cake pans with parchment paper. In a large mixing bowl, beat the eggs on medium speed for 1 minute using an electric mixer. Gradually add the sugar while continuing to mix. Beat the eggs and sugar for at least 10 minutes until the mixture triples in volume and becomes pale yellow.
  2. Sift Dry Ingredients: In a small bowl, combine the cake flour and baking powder. Sift these dry ingredients into the egg mixture in three parts using a fine mesh sieve. Gently fold in the flour with a silicone spatula, taking care not to overmix to retain the air in the batter.
  3. Bake the Cake Layers: Divide the batter evenly among the prepared pans (approximately 200 g per pan). Bake for 23-25 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10-15 minutes, then run a knife around the edges, invert onto a cooling rack, remove parchment paper, and let cool completely.
  4. Prepare Espresso Mixture: In a small bowl, mix together the espresso powder, hot water, and coffee liqueur. Set aside to use when assembling the cake.
  5. Make the Mascarpone Frosting: Beat the mascarpone cheese in a mixing bowl until smooth and creamy. Add the whipping cream and powdered sugar, then continue beating until the mixture is smooth and holds soft peaks.
  6. Assemble the Cake: Place the first cake layer on a cake turntable. Spoon 4-5 tablespoons of the espresso mixture evenly over the cake to saturate it. Spread a generous layer of mascarpone frosting on top and smooth with an offset spatula. Repeat this process for the second and third layers.
  7. Finish the Cake: For a naked cake look, spread a thin layer of frosting on the sides and smooth with a bench scraper to reveal the layers beneath. Transfer remaining frosting to a piping bag fitted with a large tip and pipe decorative designs on the cake top. Dust generously with cocoa powder.

Notes

  • Ensure eggs are at room temperature for better volume in the sponge.
  • Do not overmix the flour to keep the batter airy and light.
  • The espresso mixture can be adjusted in quantity based on how moist you want the cake.
  • Refrigerate the assembled cake for at least 4 hours or overnight for best flavor melding.
  • Use a good quality mascarpone cheese for a creamy and rich frosting.

Nutrition

Keywords: tiramisu cake, tiramisu layer cake, mascarpone cake, espresso cake, Italian dessert

Find it online: https://dishedbydana.com/tiramisu-layer-cake-recipe/