Welcome to Cake of the Month! Each month, editor-in-chief Brian Hart Hoffman shares a new cake recipe that celebrates the beauty of scalloped, fluted, tube, and Bundt pans. From timeless classics to bold new bakes, these cakes are designed to impress and inspire.
This month, we’re making Tiramisù Cake-a stunning dessert inspired by the beloved Italian classic. Rich espresso-soaked cake, a luscious mascarpone topping, and a dusting of cocoa powder come together for the perfect combination of coffee and cream.
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🌟 Products used in this video:
KitchenAid® Design Series Evergreen Stand Mixer: bit.ly/3PTV7rC
Glass Mixing Bowl 10-Piece Set: bit.ly/3EgP1PH
Get It Right Mini Spatula: bakefromscratch.com/product/get-it-right-mini-spatula/
GIR Get it Right Ultimate Whisks: bakefromscratch.com/product/gir-get-it-right-ultimate-whisks/
Nordic Ware Charlotte Cake Pan: bakefromscratch.com/product/nordic-ware-charlotte-cake-pan/
Linen Hand Towel - Stonewashed - White with Blue Stripes: bakefromscratch.com/product/linen-hand-towel-stonewashed-white-with-blue-stripes/
KitchenAid® 5-Qt. Glass Bowl: bit.ly/3EhooKi
BelGioioso Mascarpone Cheese: www.belgioioso.com/products/mascarpone/
Anchor Hocking Glass Beaker Measuring Cup, 8-Oz.: bit.ly/40Pjehw
Open Kitchen by Williams Sonoma Strainer - Small: bit.ly/40QcTCm
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🌟 Recipe:
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:
1. Preheat oven to 350°F (180°C).
2. 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.
3. 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.
4. In another medium bowl, whisk together melted chocolate and espresso powder until espresso fully dissolves. Stir in half of batter.
5. 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.
6. 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.
7. Just before serving, spread Whipped Mascarpone onto cooled cake, and sift cocoa on top. Refrigerate in an airtight container for up to 3 days.
Whipped Mascarpone Recipe
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:
1. In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, vanilla, and salt at medium speed until smooth and well combined; scrape sides of bowl. With mixer on medium speed, slowly add cold cream, beating until fully combined.Increase mixer speed to medium-high, and beat until soft peaks form, stopping to scrape sides of bowl. Cover and refrigerate for up to 2 hours before using.