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Whenever I'm looking to wow a few friends or have a cozy family night, I whip up this dreamy tiramisu cake. You've got soft sponge layers full of coffee flavor, creamy mascarpone in every bite, and just a hint of cocoa dusted over the top—it's got fancy Italian vibes but feels easy and fun.
The very first time I put this one together was to mark my parents' anniversary on a soggy afternoon. Now it's everyone's special request for birthdays or when we're just chilling with coffee and catching up.
Irresistible Ingredients
- Chocolate shavings or coffee beans (optional): just makes your cake look and taste fancy Shave up a nice chocolate bar if you want more flair
- Unsweetened cocoa for dusting: the top looks and tastes bolder Try Dutch-processed for that deep color and strong chocolate punch
- Powdered sugar: brings sweetness to the creamy mix Sift it to keep things super smooth
- Heavy cream, chilled: helps the middle stay light and fluffy Only the full-fat stuff works for structure
- Mascarpone, softened: the real star of the filling Italian brands are super creamy but grab whatever you can
- Coffee liqueur (optional): a little shot in the syrup for a deeper kick Go classic Italian if you feel like it
- Strong espresso, cool it down first: really amps up the coffee vibe Moka pot is next-level but any solid brew does the trick
- Whole milk, room temp: keeps the cake moist with a gentle crumb If you can, use milk that’s got some richness to it
- Vanilla extract: brings everything together with warmth and aroma Go for pure if you can
- Eggs, let them sit out before using: gives your cake nice lift and fluffiness Mixing at room temp makes it all come together smoothly
- Granulated sugar: sweetness plus moisture Finer crystals make your batter easier to work with
- Unsalted butter, soft: gives richness and melts into a tender cake European styles taste even better if you have them
- Salt: sharpens all the other flavors A finer grind makes seasoning more even
- Baking powder: your easy way to get the cake to rise Double-check it's still active
- All-purpose or cake flour: makes your cake soft but structured Grab fresh flour for best results
Simple Step-by-Step Guide
- Finish It Off in Style:
- Wrap the cake and let it chill for at least four hours—or overnight It slices easier and just tastes better Dust loads of cocoa on top and throw on some chocolate shavings or coffee beans if you're feeling extra before you serve
- Start Baking Your Layers:
- Put the batter into both pans and smooth the tops Pop them in your oven for 25–30 minutes Check that they spring back or use a toothpick to make sure they’re done Let them cool in the pans for about ten minutes, then flip out onto a rack to cool all the way
- Make the Light Mascarpone Cream:
- With a hand mixer, beat the mascarpone, powdered sugar, and vanilla until just blended In another bowl, whip up the cold heavy cream until it's stiff Fold them together super gently so it stays light
- Mix Up That Coffee Syrup:
- Stir sugar into your cooled espresso until it vanishes Add that coffee liqueur too if you want Taste—a bit bold and not too sweet Grab a pastry brush and soak both cakes with this
- Build Your Layers:
- Carefully slice each cake in half sideways so there's four thin discs Brush coffee soak on each Spread a good layer of mascarpone cream, stacking as you go End with cream on the very top
- Get Your Oven and Pans Ready:
- Set oven for 350 and line two 6-inch pans with parchment Let a little butter and flour cover the sides—making sure nothing sticks when you pull them out
- Stir Up the Cake Batter:
- Whip butter and sugar for at least five minutes till they’re fluffy, then beat in one egg at a time with scrapes in between Tip in vanilla Mix flour, baking powder, and salt and add in three parts, swapping with splashes of milk Mix soft and gentle so it stays light
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I’ll always say mascarpone is my favorite part That texture and tangy taste take me back to being a kid, sneaking bites with my grandma She’d always let me taste the filling, and every time I dig into this cake, I’m right back there
Smart Storage
If you’ve got leftovers, just cover up the cake and pop it in the fridge It’ll be delicious for up to three days—actually gets even yummier after a day or two Want to freeze? Wrap slices tight in plastic, toss in a freezer bag, and freeze for a month Let them thaw overnight in your fridge before eating
Swaps and Alternatives
No mascarpone? Mix equal parts heavy cream and full-fat cream cheese for a quick swap If you’re out of espresso, strong coffee works too Want extra flavor? Swap whole milk with half and half for extra creaminess
How to Serve
This cake is awesome with a cup of hot espresso or even a sweet wine Try serving it at a little party or as the big end to your Italian dinner Want extra flavor? Drizzle a touch of coffee liqueur right onto the plate before you bring it out
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Italian Roots Meet Cozy Vibes
This dessert mixes all those classic Italian flavors—mascarpone, espresso, cocoa—into a fun American layer cake It’s my way of bringing a little comfort and tradition right to my family’s modern table
Frequently Asked Questions
- → Any tips for keeping the cake moist?
Once the cake is baked, make sure you pour plenty of cooled espresso and liqueur all over each layer so they stay soft and taste like coffee.
- → Can you prep this ahead of time?
Totally! Put the finished cake in the fridge for a few hours or overnight, and it’ll actually taste even better and slice easier.
- → Don’t have mascarpone—what else works?
You can swap in cream cheese if you need, but heads up—the filling will taste a little tangier and the cream might be denser.
- → Which cocoa should I use for the top?
Reach for a really good, unsweetened cocoa powder—it gives you that true, classic, and slightly bitter flavor up top.
- → Can I skip the booze?
If you’d rather leave out the liqueur, no worries—just stick with espresso and you’ll still get loads of rich coffee flavor.
- → Cool ways to finish the cake?
After you add cocoa, scatter some chocolate curls or even a few whole coffee beans on top to make it look awesome.