You can have your cake and your tiramisù, too! This two-toned cake perfectly blends vanilla batter with a deep, rich, chocolaty espresso batter in complete harmony. All that’s left after baking is a topping of creamy mascarpone and a dusting of cocoa, and you have all the elements of this beloved dessert, down to the scalloped ladyfinger-like edges courtesy of the charlotte cake pan.
Want a step-by-step guide to making this cake? Head to our YouTube channel and watch Editor-in-Chief Brian Hart Hoffman guide you through baking this delicious cake.
Tiramisù Cake
Makes 1 (6-cup) cake
Ingredients
- 2/3 cup (150 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 1¼ teaspoons (6.25 grams) baking powder
- 3/4 teaspoon (2.25 grams) kosher salt
- 1/3 cup (80 grams) whole Greek yogurt, room temperature
- 1 tablespoon (15 grams) whole milk
- 1 ounce (28 grams) bittersweet chocolate, melted and cooled slightly
- 1 tablespoon (4 grams) instant espresso powder
- Whipped Mascarpone (recipe follows)
- Unsweetened cocoa powder, for sifting
Instructions
- Preheat oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together yogurt and milk until combined. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with yogurt mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- In another medium bowl, whisk together melted chocolate and espresso powder until espresso fully dissolves. Stir in half of batter.
- Spray a 6-cup charlotte cake pan with baking spray with flour. Spoon plain and chocolate batters in an alternating pattern into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter. Using a wooden pick or skewer, swirl batters together.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- Just before serving, spread Whipped Mascarpone onto cooled cake, and sift cocoa on top. Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Whipped Mascarpone
Makes about 2 cups
Ingredients
- 1/2 cup (113 grams) mascarpone cheese*, room temperature
- 1/4 cup (30 grams) confectioners’ sugar
- 1/2 teaspoon (2 grams) vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup (180 grams) cold heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted withthe whisk attachment, beat mascarpone,confectioners’ sugar, vanilla, and salt atmedium speed until smooth and wellcombined; scrape sides of bowl. Withmixer on medium speed, slowly add coldcream, beating until fully combined.Increase mixer speed to medium-high,and beat until soft peaks form, stoppingto scrape sides of bowl. Cover andrefrigerate for up to 2 hours before using.
Notes
*We used BelGioioso® Mascarpone Cheese.
Tried this recipe?Let us know how it was!
Where are the ladyfingers in this recipe? Looks like it in picture but not mentioned in the recipe.
Hi Barbara,
Thank you for reaching out! This cake was baked in a Charlotte Cake Pan, giving the edges a ladyfinger-esque look, but the recipe does not call for ladyfingers. You can order a Charlotte Cake Pan from our store at the link below. Happy baking!
https://bakefromscratch.com/product/nordic-ware-charlotte-cake-pan/
Are there substitutes for the mascarpone cheese? We have dietary issues.
Thank you.
Hi Paulette,
Depending on the dietary issues, you could try a cream cheese frosting or whipped cream. Hope this helps and happy baking!
Made this yesterday. I used Chobani Tiramisù yogurt in place of the plain yogurt. Real yummy! My husband asked for seconds!!
Made this exactly as written. Guests loved it, I thought it just lacked something. More coffee flavor? I thought of brushing it on before putting the mascarpone on? will make it again and experiment.