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Tiramisu Cake
Tiramisu Cake
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
195 minutes
Indulgent tiramisu-inspired layer cake with a fluffy mascarpone and Marsala filling, supported by instant vanilla pudding for stability. Pure decadence!
Ingredients:
  • For the cake
  • Nonstick cooking spray or very soft butter, for the pan
  • 1 1/4 cups (145g) cake flour (such as Swans Down)
  • 1 1/4 teaspoons baking powder
  • 2 large eggs, at room temperature
  • 1 cup (200g) sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (118g) neutral oil, such as canola
  • 1/2 cup (112g) brewed black coffee, cooled
  • For the filling
  • 2 cups (454g) heavy cream
  • 16 ounces (454g) mascarpone
  • 1 (3.5-ounce) package instant vanilla pudding mix (not Cook & Serve)
  • 1/4 cup (56g) Marsala wine
  • 1/4 cup (30g) powdered sugar
  • To assemble the cake
  • 1/4 cup (56g) brewed black coffee, cooled
  • 2 tablespoons Marsala wine
  • 2 tablespoons powdered sugar
  • 2 tablespoons cocoa powder
Instructions:
  • Preheat your oven to 350°F with a rack in the center. Line the bottom of two 8-inch round cake pans with parchment paper and lightly grease the sides with cooking spray or butter.
  • In a small bowl, whisk together the cake flour and baking powder until well combined. Set aside.
  • In a stand mixer with a whisk attachment, beat the eggs on medium-high until foamy, about 1 minute. Gradually add sugar in 4 batches, whisking for 2 minutes between each addition. The mixture should appear pale, fluffy, and create a thick ribbon when the whisk is lifted. Stir in salt and vanilla until well combined, about 1 minute.
  • While mixing at medium-high speed, slowly pour in the oil in a thin, steady stream. Whisk until fully incorporated, about 1 minute. Add the 1/2 cup of coffee gradually and continue whisking for another minute until well combined.
  • Incorporate the flour mixture: Add all the flour mixture at once and mix on low speed until just combined, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula and gently fold the batter a few times to ensure even mixing.
  • Bake the cakes: Divide the batter equally between the 2 cake pans. Bake for 20 to 25 minutes until the cakes are golden brown and the tops bounce back when touched. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Remove the parchment paper.
  • Prepare the whipped mascarpone filling: Using a stand mixer with a whisk attachment, combine heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt. Whip on medium speed until thick and fluffy, about 3 to 4 minutes. Measure out 2 1/2 cups of the filling and chill in an airtight container for later use on the cake's top and sides. The rest will be used for layering the cake.
  • Prepare the coffee-Marsala soak by combining 1/4 cup coffee, Marsala, and powdered sugar in a small bowl.
  • Prepare the cake pan by lining it with plastic wrap, leaving a 2-inch overhang. This will make it easy to remove the cake later. Place one fully cooled cake in the pan and brush half of the coffee-Marsala soak over it using a pastry brush. Dust with 2 teaspoons of cocoa powder using a sieve. Spoon the filling into the pan and level the surface. Dust with 2 teaspoons of cocoa powder. Add the second cake layer on top, pressing down gently. Brush the remaining coffee-Marsala mixture over the cake.
  • Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours or overnight to set the filling.
  • Serve your beautifully decorated cake: Invert a large plate over the cake pan, carefully flip it, and remove the pan and plastic wrap. Stir the reserved whipped mascarpone filling and spread a thin layer on the sides, leaving them partially exposed. Pile the remaining filling on top, then create decorative swoops and swirls with a spoon. Dust the top with cocoa powder. To slice cleanly, chill the cake before cutting and wipe the knife after each slice. If you enjoyed this recipe, please leave a review!

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