Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso or very strong coffee
- 2 tablespoons coffee liqueur (optional)
- 16 ounces mascarpone cheese, chilled
- 2 cups heavy whipping cream, chilled
- 1 cup powdered sugar
- Cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. In a separate large bowl, beat the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract until smooth. Gradually stir the dry ingredients into the wet ingredients until just combined. Divide the batter evenly between the prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.
- While the cakes cool, prepare your coffee soak. Mix the strong espresso and coffee liqueur in a small bowl. Set this aside to cool to room temperature. This liquid will penetrate the cake layers, providing that signature tiramisu moisture and a kick of caffeine that cuts through the creamy frosting.
- In a large chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. In another bowl, gently fold the mascarpone cheese until it is smooth and pliable. Carefully fold the whipped cream into the mascarpone cheese in three batches. Be gentle so you don’t deflate the air in the cream, resulting in a light, mousse-like frosting.
- Slice each cooled cake layer in half horizontally to create four thin layers. Place the first layer on a serving plate. Use a pastry brush to generously soak the top of the cake layer with the espresso mixture. Spread about one-quarter of the mascarpone filling over the soaked cake. Repeat this process with the remaining cake layers, espresso soak, and frosting.
- Once the final layer is in place, cover the top and sides of the cake with the remaining mascarpone cream. Use a fine-mesh sieve to dust the top generously with cocoa powder. For the best flavor and texture, refrigerate the cake for at least 4 hours, or ideally overnight. This allows the coffee to settle into the crumb and the frosting to firm up for perfect slices.
- Cook Time: 1 hour 15 minutes