Description
Coffee-soaked sponge cake layered with luscious mascarpone cream and dusted with cocoa powder. A decadent tiramisu-inspired cake perfect for coffee lovers.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1/2 cup buttermilk
- 16 ounces (2 cups) mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup coffee liqueur (such as Kahlua), optional
- 1 cup strong brewed coffee
- 1/4 cup granulated sugar
- 2 tablespoons coffee liqueur (such as Kahlua), optional
- Unsweetened cocoa powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Use parchment paper rounds at the bottom for extra insurance against sticking.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl (or using a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coffee and buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a small saucepan, combine the strong brewed coffee and granulated sugar.
- Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
- Remove from heat and stir in the coffee liqueur, if using.
- Let the syrup cool completely before using.
- In a large bowl (or using a stand mixer), whip the cold heavy cream until stiff peaks form.
- In a separate bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the coffee liqueur, if using.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- If the cakes have a dome, use a serrated knife to level them.
- Place one cake layer on a serving plate or cake stand. Generously brush the top of the cake with half of the cooled coffee syrup.
- Spread half of the mascarpone cream evenly over the soaked cake layer.
- Place the second cake layer on top of the cream. Brush the top of this layer with the remaining coffee syrup.
- Frost the entire cake with the remaining mascarpone cream.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, dust the top of the cake generously with unsweetened cocoa powder.
- Slice and serve your Coffee Tiramisu Cake. It’s best enjoyed cold.
Notes
- Make sure your butter and mascarpone cheese are softened for easy creaming.
- Don’t overmix the cake batter or overwhip the heavy cream.
- Cool the coffee syrup completely before using to prevent melting the mascarpone cream.
- Chilling the cake for at least 4 hours (or overnight) is crucial for the flavors to meld and the cake to become moist.
- Adjust the amount of coffee liqueur to your preference.
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Prep Time: 45 minutes
- Cook Time: 30 minutes