Tiramisu Cake
This tiramisu cake is a one layer soft and moist white cake. It is poked with a espresso milk soak. It is topped with ladyfingers soaked in espresso and a mascarpone frosting. Plus a little cocoa powder on top.
Servings: 16 slices
Calories: 330kcal
Ingredients
White Cake
- 1 3/4 cups Cake flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter room temperature
- 2 TBSP Oil canola or vegetable
- 1 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 1/4 cup Sour cream room temperature or greek yogurt
- 3 Large egg whites room temperature
- 1/2 cup Buttermilk room temperature
Espresso Milk Soak
- 1 cup Hot water
- 1 TBSP Espresso powder
- 1/2 cup White granulated sugar
- 1/4 cup Heavy cream
Mascarpone Frosting
- 4 oz Mascarpone cheese cold
- 1/2 cup Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 cup Heavy cream
- 12 Ladyfingers
- 1 cup Hot water
- 1 TBSP Espresso powder
- Cocoa powder for dusting
Instructions
White Cake
- Preheat the oven to 350℉. Spray a 8X8 inch cake pan with baking spray. Line the bottom with parchment paper circle and spray again. Set aside.
- In a medium bowl, sift the flour, baking powder, baking soda, and salt. Set aside.1 3/4 cups Cake flour, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
- Using a mixer in a large bowl, beat the butter, oil, and sugar on high speed for 2 minutes.1/2 cup Unsalted butter, 1 cup White granulated sugar, 2 TBSP Oil
- Add the vanilla, sour cream, and egg whites. Mix on medium until combined. Add the dry ingredients and buttermilk. Mix on low speed until combined. Take off the mixer and scrape the bowl.1 TBSP Pure vanilla extract, 1/4 cup Sour cream, 1/2 cup Buttermilk, 3 Large egg whites
- Spread the cake batter into the cake pan. Bake for 34-39 minutes. Bake until a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool the cake completely before decorating.
Espresso Milk Soak
- Once completely cooled, use a serrated knife to cut the dome off the cake. Use a fork to poke the cake about 1/2 way down. Do this all over the cake.
- First, make the espresso by mixing the hot water and espresso powder. Pour the espresso into a bowl. Add the sugar and heavy cream and mix.1 cup Hot water, 1 TBSP Espresso powder, 1/2 cup White granulated sugar, 1/4 cup Heavy cream
- Gently pour the espresso milk over the cake. Use a pastry brush to make sure it gets into the holes of the cake. Let the cake sit for 10 minutes before decorating.
Mascarpone Frosting
- Make the espresso by mixing hot water and espresso powder. Pour the espresso into a bowl with short edges ( make sure it is wide enough for a lady finger.)1 cup Hot water, 1 TBSP Espresso powder
- Dip the ladyfinger quickly into the espresso place all over the cake.12 Ladyfingers
- In a small bowl using a hand mixer, beat the mascarpone and powdered sugar together until creamy.4 oz Mascarpone cheese, 1/2 cup Powdered sugar
- In a metal bowl using a whisk attachment, beat the heavy cream and vanilla on high speed until soft peaks form. Add the mascarpone and beat on high until stiff peaks form.1 tsp Pure vanilla extract, 1 cup Heavy cream
- I used Wilton 4B to pipe dollops of the cream on top of the ladyfingers. Then put a small amount of cocoa powder in a mesh sieve and dust the top.Cocoa powder
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 330kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 148mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 631IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg