Indulge in the ultimate treat with this incredible tiramisu cake! It’s a light and fluffy vanilla cake infused with coffee syrup, topped with a dreamy mascarpone cream, and finished with a dusting of cocoa powder. Get ready for a taste sensation!
Why You’ll Adore This Tiramisu Cake Recipe
- Rich Flavor: Experience the authentic flavors of tiramisu with every bite, from the coffee-infused cake to the creamy mascarpone frosting.
- Moist and Fluffy: Thanks to the combination of egg whites, cake flour, and buttermilk, this cake boasts a soft, fluffy texture that’s irresistible.
- Decadent Mascarpone Frosting: The creamy mascarpone frosting takes this cake to the next level, ensuring each mouthful is a delight.
- Simple to Make: Despite its fancy appearance, this cake is surprisingly easy to make, perfect for any occasion.
Tiramisu Cake
Servings 16 slices
Ingredients
**For the Cake**:
- 2 ½ cups cake flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter
- 1 ½ cups granulated white sugar
- 4 egg whites at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk at room temperature
**For the Coffee Syrup**:
- 1 cup hot strong coffee
- ½ cup granulated white sugar
- ¼ cup Kahlúa or marsala wine
**For the Mascarpone Cream**:
- 1 cup heavy whipping cream
- 16 oz mascarpone cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- Cocoa powder for dusting
Instructions
- **Prepare the Cake**: Preheat the oven to 350°F. Grease a 9×9-inch pan and line it with parchment paper. In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- **Make the Batter**: In a large bowl, cream the softened butter and granulated sugar until fluffy. Add the egg whites and vanilla, then mix until smooth. Gradually add the dry ingredients and buttermilk, alternating between the two, and mix until combined. Pour the batter into the prepared pan and bake for 33-36 minutes.
- **Prepare the Coffee Syrup**: Mix the hot coffee, sugar, and Kahlúa together. Let it cool while the cake bakes.
- **Make the Mascarpone Cream**: Whip the heavy cream until stiff peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream.
- **Assemble the Cake**: Once the cake has cooled, poke holes on top and pour half of the coffee syrup over it. Pipe or spread the mascarpone cream on top. Dust with cocoa powder and cut into squares. Serve with extra coffee syrup drizzled over each slice.