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Decadent Espresso Tiramisu Layer Cake

espresso tiramisu layer cake - featured image
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A rich and indulgent espresso tiramisu layer cake featuring moist coffee-soaked sponge layers and velvety mascarpone cream, perfect for special occasions or a comforting homemade treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup (120ml) whole milk, warmed slightly
  • 1 cup (240ml) strong brewed espresso, cooled
  • 2 tablespoons dark rum or coffee liqueur (optional)
  • 2 tablespoons granulated sugar (for espresso soak)
  • 16 ounces (450g) mascarpone cheese, room temperature
  • 1 cup (240ml) heavy cream, cold
  • ¾ cup (90g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for mascarpone cream)
  • Unsweetened cocoa powder, for dusting
  • Chocolate shavings or espresso beans (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add the flour mixture and warmed milk, starting and ending with flour. Mix on low speed just until combined.
  6. Divide batter evenly between prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. Prepare espresso soak by combining cooled espresso, rum or coffee liqueur (if using), and sugar in a shallow dish. Stir until sugar dissolves.
  9. In a large bowl, beat mascarpone cheese until smooth.
  10. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Gently fold whipped cream into mascarpone until just combined and creamy.
  12. Place one cake layer on a serving plate. Using a pastry brush or spoon, soak the top generously with espresso mixture.
  13. Spread about one-third of the mascarpone cream evenly over the soaked layer.
  14. Repeat with the second cake layer, soaking and spreading cream. Top with remaining mascarpone cream and smooth the top.
  15. Dust the top with unsweetened cocoa powder and garnish with chocolate shavings or espresso beans if desired.
  16. Refrigerate the cake for at least 4 hours, preferably overnight, to allow flavors to meld and the cake to set.

Notes

Let mascarpone sit at room temperature for about 30 minutes before whipping to avoid lumps. Brew fresh espresso or use strong cold brew concentrate for best flavor. Avoid overbaking cake layers to keep them moist. Soak cake layers gradually with espresso mixture to prevent sogginess. Chill assembled cake overnight for best flavor and texture.

Nutrition

Keywords: espresso tiramisu, tiramisu cake, mascarpone dessert, espresso cake, Italian dessert, layered cake, coffee dessert

Find it online: https://perkypan.com/decadent-espresso-tiramisu-layer-cake-recipe-easy-homemade-velvet-mascarpone-dessert/