Luscious Layered Tiramisu Cake (Print Version)
A luscious, layered dessert combining the flavors of classic tiramisu and a soft sponge cake, perfect for special occasions or coffee lovers.
# What You 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:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper.
02 - Beat eggs and sugar in a large bowl until light and fluffy, about 3 to 4 minutes. Add softened butter and vanilla extract; mix well.
03 - Whisk together flour, baking powder, and salt in a separate bowl.
04 - Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22 to 25 minutes until toothpick inserted in center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
07 - Stir together espresso, coffee liqueur if using, and sugar until sugar dissolves.
08 - Whip heavy cream to stiff peaks in chilled bowl. Beat mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture until combined.
09 - Slice each cake layer horizontally for total of four layers.
10 - Place one layer on serving plate. Brush generously with coffee syrup. Spread quarter of mascarpone filling over cake.
11 - Repeat layering with remaining cake, syrup, and filling, ending with mascarpone layer on top.
12 - Cover and refrigerate at least 4 hours or overnight. Dust top with cocoa powder and garnish with chocolate shavings before serving.
# Expert Advice:
01 -
- The coffee syrup keeps everything incredibly moist without making the cake soggy if you apply it right after mixing
- You can make it up to 24 hours ahead which means zero stress when guests arrive
02 -
- Cold mascarpone will create lumps that you can't fix, so really give it time to soften on the counter
- Don't brush the coffee syrup onto warm cake layers or they'll absorb too much and collapse
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream
- The coffee syrup should be at room temperature when brushing onto cake layers