Description
This Coffee Mascarpone Cake is deliciously moist and rich, layered with a creamy mascarpone filling and soaked in coffee syrup.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1 tablespoon instant coffee granules
- 2 tablespoons sugar
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 250g mascarpone cheese, chilled
- Cocoa powder (for garnish)
- Whipped cream swirls (optional)
Instructions
- Whip eggs and sugar until pale and fluffy. Add milk, oil, and vanilla.
- Fold in sifted flour and baking powder.
- Bake for 20–22 min at 350°F (175°C). Cool and slice into two layers.
- Mix coffee, sugar, and instant granules until dissolved to make the syrup.
- Whip cream, sugar, and vanilla to soft peaks. Add mascarpone and beat until smooth to make the cream filling.
- Brush the first cake layer with syrup, spread cream, add the second layer, soak again, and frost the top with the remaining cream.
- Chill in the refrigerator for a minimum of 4 hours (overnight is best). Dust with cocoa before serving.
Notes
- For best flavor, prepare the cake a day in advance.
- Feel free to add chocolate shavings on top for extra decoration.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg