Description
A decadent and classic Coffee Tiramisu Cake featuring layers of coffee-soaked cake and creamy mascarpone filling, finished with a dusting of cocoa powder and optional dark chocolate shavings. Perfect for coffee lovers looking for an elegant dessert with rich flavors and a smooth texture.
Ingredients
Scale
Cake
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup strong brewed coffee (cooled)
- 2 tbsp coffee liqueur (optional)
Mascarpone Filling
- 1 ½ cups mascarpone cheese (softened)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Soaking Syrup
- ¾ cup brewed coffee (cooled)
- ¼ cup coffee liqueur (optional)
- 2 tbsp sugar
Toppings
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Make the cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the dry ingredients alternating with the brewed coffee and optional coffee liqueur, beginning and ending with dry ingredients. Mix just until combined.
- Bake the cake: Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the mascarpone filling: In a medium bowl, beat mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy, about 2–3 minutes.
- Prepare the soaking syrup: In a small bowl, combine brewed coffee, coffee liqueur if using, and sugar. Stir until sugar dissolves completely.
- Assemble the cake: Once cooled, slice each cake horizontally in half to create four layers total. Place one cake layer on a serving plate, brush generously with coffee soaking syrup, then spread a layer of mascarpone filling evenly. Repeat with the remaining layers, finishing with mascarpone filling on top.
- Chill the cake: Refrigerate the assembled cake for at least 2–3 hours or overnight to allow flavors to meld and the cake to firm up.
- Finish and serve: Before serving, dust the top with unsweetened cocoa powder and garnish with optional dark chocolate shavings for an elegant presentation.
Notes
- Use strong brewed coffee for a robust coffee flavor; espresso works well as a substitute.
- Coffee liqueur is optional but adds depth to the soaking syrup and cake batter.
- Be careful not to overmix the batter to keep the cake tender.
- The cake must be completely cool before slicing to prevent crumbling.
- For best results, chill the assembled cake overnight so flavors meld properly.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Use mascarpone at room temperature for a smoother filling texture.
