Best Tiramisu Cake Recipe

In a small bowl, whisk together the cake flour and baking powder. Set it aside. 

In a stand mixer fitted with a whisk attachment, whip the eggs on medium-high speed until foamy, about 1 minute. With the mixer running, add the sugar in 4 batches, whisking for 2 minutes between each addition. The eggs will look pale, fluffy, and form a thick ribbon when the whisk is lifted from the bowl. 
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. 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.

Add the flour mixture all at once; mix on low speed until just combined with no visible large pockets of dry flour, about 1 minute. Using a rubber spatula, scrape down the sides and bottom of the bowl. Gently fold the batter a few times to ensure it is evenly combined. 

Split the batter between the 2 prepared cake pans. Bake until the cakes are light golden brown and the tops spring back when lightly pressed, 20 to 25 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool fully. Peel away parchment paper.

When ready to assemble the cake, in a stand mixer fitted with a whisk attachment, whip the heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt on medium speed until mixture is thick and fluffy, 3 to 4 minutes. 
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. 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. The cake will be assembled inside the cake pan and the plastic wrap will make it easy to remove it. 
Place 1 fully cooled cake into the pan. Use a pastry brush to evenly brush half of the coffee-Marsala soak over the cake. Use a fine-mesh sieve or sifter to sift a thick layer of cocoa powder (about 2 teaspoons) on top. 
Spoon the filling (not the 2 1/2 cups you set aside in the fridge) into the pan. Level the surface with the back of a spoon or an offset spatula. Sift 2 teaspoons of cocoa powder over the filling.
Place the second cake over the filling, pressing down lightly to ensure there are no large air bubbles between the two layers of cake. Brush the remaining coffee-Marsala mixture over the cake. 

Pull up the plastic wrap to enclose the cake. It’s okay if the cake isn’t fully covered. Chill the cake in the fridge to allow the filling to set, at least 2 hours and up to overnight. 

When ready to serve, place a large plate upside down on top of the cake pan and carefully flip it. Lift the cake pan off and peel away the plastic wrap. 
Stir the reserved 2 cups whipped mascarpone filling. Use an offset spatula or butter knife to spread a thin layer of the filling (about 1/2 cup) around the sides of the cake. The sides will still be quite “naked” and not fully covered.
Pile the remaining filling on top of the cake. 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. After every cut, wipe any cake residue from the knife with a damp kitchen towel so it doesn’t drag and smear on each slice.