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Decadent Espresso Tiramisu Layer Cake

espresso tiramisu layer cake - featured image
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A sophisticated layered cake that reimagines classic tiramisu with espresso-infused sponge cake layers and light mascarpone cream, perfect for elegant gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour (or 1¾ cups / 175g almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder (or 1½ teaspoons for gluten-free)
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • ¾ cup (180ml) freshly brewed espresso, cooled
  • 1 teaspoon vanilla extract
  • 16 oz (450g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • ⅓ cup (40g) powdered sugar, sifted
  • Unsweetened cocoa powder (for dusting)
  • Espresso or strong coffee (optional, for brushing cake layers)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually add dry ingredients in three parts, alternating with cooled espresso, beginning and ending with flour mixture. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire rack to cool completely, about 1 hour.
  8. In a large chilled bowl, beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Gently fold whipped cream into mascarpone until combined and light.
  10. Optionally brush cake layers lightly with additional espresso. Place one cake layer on serving plate, spread about 1 cup mascarpone cream over it.
  11. Top with second cake layer and spread remaining cream on top and sides.
  12. Refrigerate assembled cake at least 4 hours or overnight to set flavors.
  13. Before serving, dust top generously with cocoa powder using a fine sieve.

Notes

Use freshly brewed espresso cooled completely to keep cake tender. Avoid overmixing batter to prevent dense cake. Fold whipped cream gently into mascarpone to keep cream light. Chill cake overnight for best flavor and texture. Lightly brush espresso on layers to avoid sogginess. For gluten-free, substitute almond flour and reduce baking powder. For dairy-free, use coconut cream-based alternatives.

Nutrition

Keywords: espresso tiramisu cake, layered tiramisu, mascarpone cake, coffee dessert, elegant dessert, gluten-free tiramisu, dairy-free tiramisu

Find it online: https://tempotaste.com/decadent-espresso-tiramisu-layer-cake-recipe-easy-elegant-dessert-for-gatherings/