Ingredients
For the Cake:
1 1/4 cups cake flour
5 large eggs (room temperature)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
For the Espresso Syrup:
3/4 cup strong brewed espresso or coffee
2 tbsp sugar
2 tbsp coffee liqueur (optional)
For the Frosting:
16 oz mascarpone cheese (chilled)
1 1/2 cups heavy cream (cold)
1/2 cup powdered sugar
1 tsp vanilla extract
Toppings:
Cocoa powder for dusting
Chocolate-covered espresso beans (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line and grease 2 round cake pans.
2. In a mixer bowl, beat eggs, sugar, and vanilla on high until pale and tripled in volume.
3. Sift cake flour over the egg mixture and gently fold to combine without deflating.
4. Divide batter into pans and bake for 20–25 minutes until golden. Cool completely.
5. Prepare espresso syrup by mixing espresso, sugar, and liqueur (if using).
6. In a chilled bowl, whip mascarpone, cream, powdered sugar, and vanilla until fluffy.
7. Level cake layers if needed. Place one layer on a cake stand, brush generously with espresso syrup.
8. Spread frosting evenly on top. Repeat with second layer.
9. Frost the outside with a thin “naked” layer or cover completely.
10. Dust with cocoa powder and garnish with espresso beans.
11. Chill for at least 2 hours before serving.
Notes
Make the sponge up to 1 month ahead and freeze tightly wrapped.
Use decaf espresso for a kid-friendly version.
Swap mascarpone with whipped cream cheese if needed.
Try holiday versions by adding cinnamon or nutmeg to the syrup.
Best served chilled; store leftovers covered in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg