Pumpkin Tiramisu Cake Recipe — Autumn-Inspired Dessert Tutorial

For the Pumpkin Spice Cake:

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1/4 cup grapeseed or vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 eggs
• 1 (15-ounce) can pumpkin puree

For the Coffee Soak:

• 1/4 cup coffee liqueur
• 1/4 cup water
• 2 teaspoons instant espresso powder
• 1/2 cup sugar

For the Heritage Mascarpone Frosting:

• 5 tablespoons all-purpose flour
• Pinch of salt
• 1 cup whole milk
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of cinnamon
• 6 ounces mascarpone, softened

For the Assembly:

• Chocolate shavings or cocoa powder

Instructions

Make the Pumpkin Spice Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans and set aside.
2. Sift together the flour, baking powder, and pumpkin pie spice; set aside.
3. Using an electric mixer, beat the butter until creamy. Add the oil, granulated sugar, and brown sugar and mix until combined.
4. Add the eggs one at a time, mixing until incorporated after each.
5. In two additions, stir in the dry ingredients until just combined.
6. Fold in the pumpkin puree until the batter is even in color and texture.
7. Divide the batter between the prepared pans and bake 25–28 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before removing from the pans.

Make the Coffee Soak:

1. Combine the coffee liqueur, water, instant espresso, and sugar in a saucepan and bring to a brief boil over medium-high heat.
2. Reduce to a simmer and cook about 10 minutes, until the syrup thickens slightly. Remove from heat and allow to cool before using.

Make the Frosting:

1. Whisk the flour, salt, and milk together in a medium saucepan until smooth and free of lumps.
2. Cook over medium-high heat, stirring constantly, until the mixture thickens and large bubbles break on the surface. It should be thick and pasty. Remove from heat, transfer to a heat-safe container, press plastic wrap directly on the surface, and chill until completely cool (30–45 minutes).
3. Beat the softened butter and sugar until light and creamy. Add the cooled flour mixture and beat on medium-high until the frosting is light, fluffy, and nearly white in color.
4. Mix in the vanilla and cinnamon.
5. Gently fold in the softened mascarpone until just combined, taking care not to overmix.

Assemble the Cake:

1. Brush each cake layer generously with the cooled coffee syrup.
2. Fill a pastry bag fitted with an open star tip with the frosting and pipe stars onto the first layer. Place the second layer on top and repeat, or spread the frosting between layers with an offset spatula as preferred.
3. Dust the top with cocoa powder or cover with chocolate shavings for a classic tiramisu finish.
4. Chill briefly to set the frosting before serving. Slice and enjoy.