Tiramisu Cake

This is the best tiramisu cake! It's a fluffy vanilla cake, soaked with coffee syrup, topped with luscious mascarpone cream and dusted with cocoa powder. It's the perfect dessert!

📝 Ingredients

• 2 1/2 cups (280 g) cake flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter
• 1 1/2 cups (300 g) granulated white sugar
• 4 egg whites, at room temperature
• 1 tbsp vanilla
• 1 cup (240 ml) buttermilk, at room temperature
• 1 cup (240 ml) hot, strong coffee
• 1/2 cup (100 g) granulated white sugar
• 1/4 cup (60 ml) Kahlúa or marsala wine
• 1 cup (240 ml) heavy whipping cream
• 16 oz (452 g) mascarpone cheese
• 1 cup (135 g) powdered sugar
• 2 tsp vanilla
• cocoa powder for dusting

👨‍🍳 Instructions

1. 1--- For the Cake ---
2. 2Preheat the oven to 350 degrees. Grease a 9x9 pan and line it with parchment paper.
3. 3In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
4. 4Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.)
5. 5Then add in the egg whites and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
6. 6Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
7. 7Pour the batter into the prepared baking pan.
8. 8Bake the cake for 33-36 minutes or until a cake tester comes out clean from the center.
9. 9Let the cake cool in the pan for 30 minutes. Then pull up on the parchment paper to remove the cake from the pan. Let it finish cooling on a wire rack until completely cool.
10. 10--- For the Coffee Syrup ---
11. 11When the cake is cooled, make the coffee syrup by mixing the hot coffee, sugar and Kahlúa together. Let it cool while working on the frosting.
12. 12--- For the Mascarpone Cream ---
13. 13To make the mascarpone cream frosting, add the heavy cream to a large mixing bowl and mix on high speed with an electric mixer until stiff peaks form, about 1-1 1/2 minutes. (If using a stand mixer, use a whisk attachment.)
14. 14Add the mascarpone cheese to a separate large bowl and sift in the powdered sugar and add in the vanilla. Mix on medium-high speed just until combined and smooth.
15. 15Gently fold the whipped cream into the mascarpone mixture with a rubber spatula. Transfer the frosting to a piping bag fit with a decorative tip.
16. 16--- Assembling the Cake ---
17. 17Transfer the cake to a serving plate. Poke holes liberally on the top of the cake using a wooden stick or the handle of a wooden spoon.
18. 18Pour half of the cooled coffee syrup over the cake. (Be patient for it to soak in.) Reserve the rest for serving with each slice.
19. 19Pipe the frosting on to the top of the cake. (You can also just spread the frosting on top with an offset spatula if you would rather.)
20. 20Dust the top of the cake with cocoa powder and cut into 16 squares. Drizzle extra coffee syrup onto each slice of cake when serving!