This gorgeous two-layer cake is a tiramisu lovers dream.
The fluffy mascarpone and Marsala filling uses instant vanilla pudding to help the stacked cake stand strong.
Layers of soft, coffee-flavored cake encase a thick, luxurious marsala-spiked mascarpone filling.
Simply Recipes / Shilpa Uskokovic
A fine dusting of cocoa powder between each layer adds depth and sophistication to each bite.
The rich filling is mildly tangy from the mascarpone and fragrant with Marsala.
A Bakers Tips and Tricks
Baking can seem stressful sometimes, but it doesnt have to be!
Simply Recipes / Shilpa Uskokovic
Learning just a few simple rules can make all the difference in your baking journey.
Each recipe is carefully designed to work with a set of ingredients.
Staying as close to the recipe as possible often gives you the very best results.
Simply Recipes / Shilpa Uskokovic
A small pile of fresh raspberries alongside each slice of cake is a welcome complement to all the richness.
Plan Ahead
Make the cake layers up to 24 hours ahead.
Store them in an airtight container at room temperature.
Simply Recipes / Shilpa Uskokovic
The filling and soak can be made up to 2 days ahead.
Store both in airtight containers in the refrigerator.
Keep it covered and refrigerated in the cake pan.
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Line the bottom of two 8-inch round cake pans with parchment paper.
In a small bowl, whisk together the cake flour and baking powder.
With the mixer running, add the sugar in 4 batches, whisking for 2 minutes between each addition.
Simply Recipes / Shilpa Uskokovic
Add the salt and vanilla.
Mix until well combined, about 1 minute.
Maintaining medium-high speed, slowly add in the oil in a thin, steady stream.
Simply Recipes / Shilpa Uskokovic
Whisk until fully incorporated, about 1 minute.
Stream in the 1/2 cup coffee and continue to whisk for an additional minute, until well combined.
Using a rubber spatula, scrape down the sides and bottom of the bowl.
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Gently fold the batter a few times to ensure it is evenly combined.
Split the batter between the 2 prepared cake pans.
Peel away parchment paper.
Simply Recipes / Shilpa Uskokovic
Measure out 2 1/2 cups of the whipped mascarpone filling.
Transfer it into an airtight container and chill until ready to assemble the cake.
This will be used for the top and sides of the cake.
Simply Recipes / Shilpa Uskokovic
The remaining filling will be used to layer the cake.
In a small bowl, stir together the 1/4 cup coffee, Marsala, and powdered sugar.
Line an 8-inch round cake pan with plastic wrap leaving a 2-inch overhang all around.
Simply Recipes / Shilpa Uskokovic
Place 1 fully cooled cake into the pan.
Use a pastry brush to evenly brush half of the coffee-Marsala soak over the cake.
Spoon the filling (not the 2 1/2 cups you set aside in the fridge) into the pan.
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Level the surface with the back of a spoon or an offset spatula.
Sift 2 teaspoons of cocoa powder over the filling.
Brush the remaining coffee-Marsala mixture over the cake.
Simply Recipes / Shilpa Uskokovic
Pull up the plastic wrap to enclose the cake.
Its okay if the cake isnt fully covered.
Lift the cake pan off and peel away the plastic wrap.
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Stir the reserved 2 cups whipped mascarpone filling.
The sides will still be quite naked and not fully covered.
Pile the remaining filling on top of the cake.
Simply Recipes / Shilpa Uskokovic
Create swoops and swirls using the back of a spoon.
Dust the top with the remaining 2 teaspoons of cocoa powder.
For clean and neat slices, always slice the cake when it is still cold.
Simply Recipes / Shilpa Uskokovic
Simply Recipes / Shilpa Uskokovic
Simply Recipes / Shilpa Uskokovic
Simply Recipes / Shilpa Uskokovic
Simply Recipes / Shilpa Uskokovic
Simply Recipes / Shilpa Uskokovic
