Tiramisu Cake Recipe

How to Make Tiramisu Cake

1. Position oven rack in the center of the oven and preheat to 350°F (175°C).
2. Grease and flour two 9x2-inch round cake pans. Line the bottoms with parchment paper.
3. **Make the cake:** In a medium bowl, whisk together 2 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
5. Beat in 4 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix well after each addition.
6. Gradually add the dry ingredients and 1 cup buttermilk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate pans halfway through baking.
8. Let cakes cool in pans for 5 minutes before inverting onto a wire rack to cool completely.
9. **Make the espresso extract:** In a small bowl, whisk together 2 tablespoons instant espresso powder and 1/4 cup boiling water until smooth. Set aside.
10. **Make the syrup:** In a small saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in 1 tablespoon espresso extract and 1 tablespoon amaretto liqueur. Set aside.
11. **Make the filling/frosting:** In a large bowl, beat 2 (8-ounce) packages mascarpone cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth. Add 2 tablespoons of your liqueur of choice.
12. In a separate bowl, beat 2 cups heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
13. **Assemble the cake:** Level the cake layers if necessary. Place one layer on a cake plate or cardboard round. Brush with about 1/3 of the espresso syrup.
14. Spread half of the mascarpone filling over the soaked layer and gently press 1/2 cup of chopped semi-sweet chocolate into it.
15. Soak the top of the second cake layer with half the remaining syrup, then invert it onto the filling, soaked-side down.
16. Soak the top of the assembled cake with the remaining syrup.
17. **Make the frosting:** Whisk 1-2 tablespoons of the remaining espresso extract into the remaining mascarpone filling (taste to adjust). If too soft, chill for 15 minutes.
18. Frost the cake with the remaining mascarpone filling. Refrigerate for at least 3 hours.
19. Before serving, dust with cocoa powder and garnish with chocolate-covered espresso beans. Let sit at room temperature for 20 minutes before serving.