Tiramisu Cake Recipe

So here’s the recipe…
Again, don’t be scared.  It’s actually easy. After all if I can make it, I’m sure you too can :)

Btw, let me share some happy news with you. Hetal & Anuja of Show me the Curry made Malabar Chicken Curry using a recipe that I’d posted here. I’m really excited to see the video – check it out! Thank you so much Hetal & Anuja – you’re doing great stuff :)

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Tiramisu Cake

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Course: Baking, Dessert, Sweets
Servings: 6 -8
Author: Maria Jose Martin

Ingredients

  • 2 Cups Cake flour (refer notes for substitute)
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons, 142 gms unsalted butter, room temperature)
  • 1 cup sugar
  • 3 large eggs (room temp)
  • 1 large egg yolk (room temp)
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup buttermilk (room temp)
  • For the espresso extract:
  • 2 tablespoons instant espresso powder
  • 2 tablespoons boiling water
  • For the espresso syrup:
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 tablespoon amaretto (Kahlua, or brandy (refer notes))
  • For the filling and frosting:
  • 1 8- ounce container mascarpone (store-bought or homemade)
  • 1/2 cup confectioners’ sugar (sifted)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon amaretto (Kahlua, or brandy (refer notes))
  • 1 cup cold heavy cream
  • 2 1/2 ounces bittersweet or semisweet chocolate (finely chopped, or about 1/2 cup store-bought mini chocolate chips)
  • Chocolate-covered espresso beans (for decoration (optional))
  • Cocoa powder (for dusting)

Instructions

  • Getting ready:
  • Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
  • To make the cake:
  • Sift together the cake flour, baking powder, baking soda, and salt.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
  • Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
  • Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
  • To make the extract:
  • Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
  • To make the syrup:
  • Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
  • To make the filling and frosting:
  • Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
  • Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
  • To assemble the cake:
  • If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
  • For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
  • With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
  • Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
  • Just before serving, dust the top of the cake with cocoa.

Notes

Substitutes for Cake Flour: 1 Cup cake flour = 3/4 Cup Plain Flour (maida) + 2 tbsp cornflour
When I baked it the first time, I didnt use any liqueur and still the cake turned out to be moist. Second time I used Rum in the moistening syrup but the flavor of coffee was more outstanding. I made the cake one day in advance and tightly wrapped it in cling film and stored at room temp. I made the frosting the next day and kept the frosted cake in the refrigerator. I served the cake straight out of the fridge and it was soft and moist. I used Nescafe for making the espresso extract. I used Al Marai brand whipping cream and laban.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

Tiramisu Cake Recipe
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33 thoughts on “Tiramisu Cake Recipe”

  1. Hello! I was just wondering on the thickness of the cake? I don’t want to make too big of a cake and was thinking about halving the recipe. but i don’t know how thick the actual cake would be. So how tall was your cake?

    Reply
    • Hi Anne,

      First of all so sorry for the delayed response.

      This cake is actually quite a big one. I used two 9 inch round pans to bake this cake & it was kinda tall. If you want a small cake, half the qty & bake in two 5-6 inch round tin. Hope you will like this cake.

      Cheers
      Maria

      Reply
  2. Hi Maria,

    I am a complete baking novice. Your recipe looks interesting and I am attempting to make it. So, I have these set of questions which may sound quite dumb. –

    1. I have a conventional microwave oven. Can I bake the cake in that?

    2. Is there any substitute mascarpone?

    3. Buttermilk – Can we use any store brought buttermilk (chaas/ sambharam)?

    4. In the section “To make the cake”, I havent understood point 3. If I have understood it correctly does it mean I have to layer cake flour mixture alternatively with the buttermilk and then divide the batter between the two baking tins?

    Reply
    • Hi Ligy,

      Thank you and as far as I’m concerned no doubts are classified as dumb ;)

      About your doubts:

      1. If you MW had convection oven feature, you can bake in that. Please check out this link to know more about MW baking: http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/

      2. Substitute for mascarpone cheese – For 1 cup mascarpone – 3/4 cup (170 grams) cream cheese beaten with 1/4 cup (60 ml) heavy whipping cream (35%) (source: joy of baking)

      3. Yes you can use store bought buttermilk provided it is unflavored/plain. I dont think you can use sambharam, since it has chilly & ginger in it. I’ve used plain store bought buttermilk for this cake.

      4. It means that you have to add the flour & buttermilk to the sugar, butter & egg mixture alternatively. First add the flour, beat the mix, then add buttermilk, beat again and continue this process until the flour & buttermilk is completely added. Finally divide the cake batter between the cake tins.

      Hope your doubts are clear now. Please do try baking the cake and let me know your feedback.

      Cheers
      Maria

      Reply
  3. Hai Maria,
    You can make a slight variation, instead of baking you can use a biscuit called Ladyfingers which are light, crispy and sweet génoise cakes roughly shaped like a large finger., called savoiardi in Italian which is available in Abu Dhabi. But my filling and frosting consists of 6 egg yokes with all the ingridients you have mentioned but made in the form of custard and the it tastes really good. Very simple and just arrange it in a Clear glass rectangular bowl like Pyrex and set it in the fridge.

    Your cake looks really great . I appreciate your hardwork coz cooking needs patience.

    Cheers
    Smitha Varghese
    Abu Dhabi

    Reply
    • Hi Smitha,

      Thank you for your kind words.

      I’ve seen recipes similar to the one you have mentioned. I made this cake as part of a baking group called sweet punch. We are supposed to follow the recipe given, hence I’ve made this baked version.

      I would like to try your version also sometime :)

      Cheers
      Maria

      Reply
  4. Thanks Maria..I hope you meant liquid whipping cream..as I have seen only the whipping cream in powder form (cant remember their names).. will check out the diary section .

    Reply
  5. Nice one..I have a query.What cream do u use ? especially in cakes for frosting or whipping..i cant find any whipping cream here in gulf

    Reply
    • Hi REENA,

      Thank you :)

      I’ve used President (French Brand) whipping cream for this recipe. It has a milk fat of 35.1 %.

      There are a number of brands of whipping cream here. However the brands I remember are Al Marai, President, Brides etc; Check out in the dairy section. I’m sure you will find it.

      Cheers
      Maria

      Reply
  6. Divs – :), that’s so sweet dear. Yeah me too loved it inspite of the hazzles with cream and ofcourse cheers to sweet punch :)

    Thanks HC & KS & Pooja :)

    Sowmya – its very easy and I’m sure you will agree with me after you make it :)

    Sheba – yep, thats the best part of it :)

    Priya – thank you so much dear :)

    Leena – thank you :)

    Reply
  7. This looks yumm!!! I once made Tiramisu using lady fingers but never heard about a Tiramisu cake! Recipe bookmarked!

    Reply
    • Hi Arti,

      Thank you :) Even I didnt know about Tiramisu cake till a few months back. Please do try baking it. i’m sure you will love it :)

      Cheers
      Maria

      Reply
  8. hi maria….
    looks nice….but did u forgot something to write in ingredients,i mean the main one….i think u missed how much cake flour u used for this recipe….
    thanks

    Reply
  9. Tiramisu is one my favorite!! I made chocolate Tiramisu some time back. It turned out good. Here instead of baking the cake can we use the pound cake from the store? Just to save some time!!

    Reply
  10. Maria..would you believe me if I said I’ve checked your blog at least 5 times today to see if you have posted this recipe???

    The cake slice looks so moist and delicious!! I suffered few setbacks too but absolutely no complaints..I am definitely making it again and again!!Cheers to Sweet Punch!!

    Reply

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