Moist coffee cake with mascarpone
Recipe for a very moist soaked cake with mascarpone
Moist coffee cake with mascarpone is an ideal proposition for all lovers of desserts with a coffee aroma and a delicate, creamy consistency. The soft, fluffy cake soaked in coffee with milk literally melts in your mouth, and the velvety mascarpone cream with a hint of coffee gives it unique elegance. It’s a great choice for family gatherings as well as for afternoon coffee – simple to prepare, and the result is definitely impressive. Be sure to save this recipe for later!
Table of content
Moist coffee cake with mascarpone – simple step-by-step recipe
If you like coffee and creamy cakes inspired by Italian desserts, then you absolutely must prepare this cake. It’s incredibly simple and delicious!
Moist coffee cake with mascarpone recipe with video
Wyposażenie
- Baking pan approximately 22/22 cm. Optionally, a round pan with a diameter of about 24-25 cm.
Składniki
ingredients for the cake
- 170 g butter
- 300 g flour – all-purpose (2 cups)
- 2 teaspoons baking powder
- 200 g sugar (I used cane sugar – 1 cup)
- 3 eggs (size L – at room temperature)
- 240 ml buttermilk (at room temperature)
ingredients for soaking the cake
- 60 ml espresso
- 80 ml condensed milk (sweetened – approx. 95 g)
- 80 ml milk
ingredients for coffee cream
- 250 g mascarpone cheese
- 2 tablespoons condensed milk (sweetened – approx. 95 g)
- 1 tablespoon instant coffee (powder – mixed in a small amount of water)
Instrukcja
How to make moist coffee cake step by step
Step 1 – preparations
- Transfer the butter to a saucepan and start heating it.170 g butter
- Once it has completely melted, continue heating it for a moment until you see small brown specks in it. Then remove the saucepan from the stove and set the butter aside to cool.
- Mix together the flour and baking powder.300 g flour – all-purpose, 2 teaspoons baking powder
- Prepare a baking pan – line it with baking paper or grease it with butter and sprinkle with breadcrumbs or flour.
- Preheat the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-forced).
Step 2 – preparing the cake batter
- Beat the eggs together with sugar on high speed with a mixer until they are nicely fluffy – I beat for about 3 minutes.3 eggs, 200 g sugar
- Slowly add the cooled butter to the eggs and mix together on low speed.
- Add about half of the flour with baking powder to the bowl and mix on low speed.
- Add buttermilk and mix briefly240 ml buttermilk
- Add the rest of the flour and mix briefly – stop mixing when there are still traces of flour visible on the sides.
- Then just mix the batter with a spoon.
- Transfer the batter to the prepared pan.
Step 3 – baking the cake
- Place the pan with the cake on the middle rack, or slightly below, and bake for about 30 minutes – until a dry skewer comes out clean.
- After baking, set the cake aside to cool.
Step 4 – soaking the cake with coffee
- Mix the hot coffee with the condensed milk; once well combined, pour in the regular milk and stir.60 ml espresso, 80 ml condensed milk, 80 ml milk
- Prick the cake in the pan densely with a skewer – e.g., a kebab skewer.
- Pour the coffee fairly evenly over the top of the cake, lightly spreading it.
Step 5 – preparing coffee mascarpone cream
- Transfer the mascarpone to a bowl, add condensed milk and dissolved coffee – mix until combined. If you prefer a sweeter cream, you can add more condensed milk.250 g mascarpone cheese, 2 tablespoons condensed milk, 1 tablespoon instant coffee
- Spread the cream over the cake and smooth it into an even layer.
- Finally, you can additionally sprinkle the top of the cake with instant coffee powder or cocoa.
Film
Uwagi
Wartości Odżywcze
Why is it worth preparing a moist coffee cake?
We recently went on a city break to Dresden and I needed a nice cake for our group. I found the recipe for this cake at In Bloom Bakery – I adapted it a bit to my needs (especially for the frosting on top) and prepared it for us. The cake turned out divine! Wonderfully moist thanks to being soaked in milky coffee – the cake is in the style of tres leches cake – and the addition of coffee-flavored mascarpone cream makes it a real treat for every coffee lover. What’s more, this coffee cake is very simple to prepare and anyone can handle it!
Ingredients for moist coffee cake with mascarpone
To prepare this cake, you will only need a few basic ingredients. Below is a condensed list of the products I used and possible substitutes.
- butter – for the cake, you will need browned butter – extra butter with at least 82% fat content works best for this
- sugar – I used brown sugar for a deeper flavor, but you can also use regular sugar, or if you want to reduce the cake’s calorie content – erythritol
- buttermilk – instead you can olso use thinner natural yogurt
- mascarpone – this creamy Italian cheese is easily available in every major store, as well as in discount stores like Lidl or Biedronka – if you can’t find it, you can ultimately substitute it with ground cheesecake curd from a tub, or cream cheese – the cream’s flavor will be slightly different – more like cheesecake
- coffee – you can prepare coffee for soaking from instant coffee or from an espresso machine; for the cream – if you don’t have instant coffee – you can substitute it with a strong espresso
- condensed milk – for soaking the cake and for the cream, I added sweetened condensed milk – I had it in a can, but you can also use it in a tube (e.g., available at Biedronka) – if you prefer less sweet cakes, you can use unsweetened condensed milk
Do I have to make browned butter?
If you don’t have time to prepare browned butter and let it cool, you can make a small change. Instead of mixing eggs with sugar, mix soft butter with sugar until fluffy, then add one egg at a time (definitely at room temperature) and mix briefly. Then proceed according to the recipe.
Can the cake be prepared a day in advance?
Yes, and it’s even worth it! Coffee cake with mascarpone tastes best after a few hours in the fridge, when the flavors meld. But of course, you can serve it right after preparation.
How to store coffee cake with mascarpone?
The cake is best stored in the refrigerator, tightly covered, so it doesn’t absorb odors. It’s best consumed within about 3-5 days. On our trip, the kitchen was quite cool, and the cake stood on the kitchen counter without any issues.
Can coffee cake with mascarpone be frozen?
Yes, although the mascarpone cream might slightly change consistency after thawing. It’s best to freeze the cake itself without the cream. The cake can be frozen for about 3 months.
I hope that moist coffee cake with mascarpone will become a staple for you – it’s one of those recipes you truly want to come back to. If you prepare it, be sure to let me know in the comments how it turned out – I really enjoy seeing your versions and reading your opinions!
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Recommended coffee cake recipes
Be sure to also try my other recipes for delicious cakes (and more) with coffee, great for dessert on any occasion. Here I recommend, among others, these three recipes, and many more on the blog.
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Coffee Cake with Mascarpone Recipe
This moist coffee cake with mascarpone is a simple and proven recipe for an exceptional dessert with an intense coffee aroma and a creamy texture. Soaked in coffee and milk, this cake delights with its softness and delicate coffee-flavored mascarpone cream. The recipe is easy to follow, ensuring that everyone—even beginners—will succeed without a problem. In this post, you will find detailed step-by-step photos and a preparation video to guide you through the entire process.
Check out the recipe for this moist coffee cake with mascarpone and see for yourself how easy it is to prepare an impressive homemade dessert, perfect for your coffee break!
