Pumpkin Tiramisu Cake Recipe with Coffee-Maple Mascarpone Cream is as airy, fluffy cake made with real pumpkin and pumpkin spice, and chopped hazelnuts. Best dessert recipe you will ever make. Impress your friends and family!
Hello my friends,
I just have to tell you… I made THE BEST Pumpkin Tiramisu Cake. I really mean it. I’m so excited to share this recipe with you. You will LOVE this deliciously sweet heavenly dessert. If you are looking to impress your family with a mouthwatering dessert at the end of your next Thanksgiving dinner, or ANY dinner, this pumpkin tiramisu cake recipe is the one!
Easy to make, this tiramisu cake recipe is so fun to put together. I never tried to do tiramisu before because most of the ones that I tasted so far haven’t inspired me. The traditional recipe has lady fingers and you don’t need to bake. Just put it in the refrigerator for several hours until the coffee syrup penetrates the tiramisu.
Pumpkin Tiramisu Cake Recipe with Coffee-Maple Mascarpone Cream
For this pumpkin tiramisu cake recipe you have to bake the cake first. This cake is airy and fluffy, and nutty with all the chopped hazelnuts. And of course to go along with the Fall season, I added pumpkin puree in the cake batter, and some Organic Coffee Bean infused Vermont Maple Syrup in the decadent mascarpone cream filling. With the mascarpone cream, I adjusted the sweetness to my taste adding one part powdered sugar and an equal part of the Coffee-Maple Syrup. Remember, the coffee syrup is sweet, and you need to make sure that you balance the sweetness. If not, the tiramisu will become too sweet.
Assembling the Pumpkin Tiramisu Cake
Now, the fun part is putting the cake together. The first part is to slice the cake in three equal parts width-wise making sure that you put the layer with the nuts side up. The next step is adding some mascarpone cream in the bottom of the dish, acting like glue to keep the cake from moving. Then pour one third of the coffee syrup on the cake and spread evenly 3/4 cup of mascarpone cream. Repeat the same steps in each layer.
After assembled, spread the rest of the coffee-maple mascarpone cream all over the cake. If you have an art for decoration, I’m pretty sure that you will make it look much better than I did. I’m not that artistic with icing, but I’m learning:).
The only thing left is to put the cake in the refrigerator for several hours. This process will help the coffee syrup to penetrate each layer and give the whole cake the distinct coffee flavor of tiramisu. Shave some bittersweet chocolate on top of the cake.
After I’m done taking pictures, I usually share my creations with our neighbors. There are two reasons why I like to share my food with others. One reason is that I love people tasting my food and giving a lot of compliments – who doesn’t love compliments :). The second reason is because I love hearing my neighbors saying that they love having me as a neighbor. Remember, it’s all about the compliments and boosting my confidence.
Love Eating Cake? Here are more cake recipes for you
Here are some more cake recipes that we have made for you to try:
- Pumpkin Carrot Bundt Cake with Cream Cheese Filling
- Pecan Pie Bundt Cake
- Lingonberry Cake
- Lingonberry Hazelnut Coffee Cake
- Hazelnut Citrus Torte
- Persian Almond Cardamom Pistachio Cake
- Death by Chocolate Cake
UPDATE – This cake recipe is now part of our special compilation of “8 Sweet Pumpkin Recipes you are going to want to make.” If you love pumpkin spice like we do, check it out.
I hope you enjoy reading my humble post, and do try my superb Pumpkin Tiramisu Cake Recipe with Coffee-Maple Mascarpone Cream. See you next time.
THE BEST Pumpkin Tiramisu Cake Recipe with Coffee-Maple Mascarpone Cream. This cake is airy, fluffy and nutty with all the chopped hazelnut. For the Fall season, I added pumpkin puree and pumpkin pie spice in the cake batter, and maple syrup in the decadent mascarpone cream.
For the Cake:
- 3/4 cup all-purpose flour
- 2 teaSpoons ground cinnamon
- 1 teaSpoon baking powder
- 1 teaSpoon ground ginger
- 1/4 teaSpoon pumpkin spice
- 1/2 teaSpoon salt
- 1/2 teaSpoon ground nutmeg
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaSpoon lemon juice
- 1 cup finely chopped hazelnuts
For Coffee Syrup:
- 1/2 cup sugar
- 1/2 cup water
- 2 TableSpoons instant espresso coffee powder
- 1 TableSpoon amaretto
- 1 TableSpoon hazelnut liqueur
For Coffee Maple Mascarpone Cream:
- 2 cups whipping cream
- 18-ounce container mascarpone cheese
- 1/3 cup Organic Coffee Bean infused Vermont Maple Syrup Click to order from our online shop
- Powdered sugar – I don’t have a specific amount because you will adjust as per your taste. Remember the coffee syrup has sugar. I personally added 1/4 or 1/2 cup powdered sugar but is not necessary.
- 1 bar of bittersweet chocolate to shave on top of the cake for the decoration
Prep: Let eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Lightly grease a 15 x 10 baking pan. Line bottom of the pan with waxed paper; grease the paper. Set pan aside.
For the cake:
- In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt, pumpkin spice, and nutmeg; set aside.
- In a large mixing bowl, beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed until light and fluffy.
- Stir in pumpkin puree and lemon juice. Add flour mixture; beat on low speed just until combined.
- Pour batter into the prepared pan, spreading evenly. Sprinkle evenly with nuts.
- Bake for 15 minutes or until cake springs back when lightly touched.
- Immediately loosen edges of cake from pan and turn the cake out onto a towel sprinkled with powdered sugar. Remove waxed paper. Cool completely – around an hour. Then, cut cake width-wise into thirds.
- In a small saucepan combine sugar, water, and coffee powder. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 1 minute. Remove from heat. Stir in amaretto and hazelnut liqueur.
Coffee-Maple Mascarpone Cream:
- In a large mixing bowl, beat whipping cream, powder sugar, mascarpone cheese, and coffee-infused Vermont Maple Syrup with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Place one of the cake layers, nut side up, on a serving plate (if any of the nuts fall off when inverting cake layers, sprinkle them over the cake layers when assembling).
- Drizzle one-third of the Coffee Syrup over cake layer. Then, spread evenly with 3/4 cup Maple Mascarpone Cream. Repeat for second layer.
- Top with remaining cake layer and drizzle with remaining Coffee Syrup. Frost top and sides of cake with remaining Mascarpone Cream.
- Cover and chill cake for 2 to 24 hours.
- If desired, garnish top of cake with additional chopped hazelnuts and shaves of bittersweet chocolate.
- Category: Dessert
- Cuisine: Italian
- Serving Size: 1
- Calories: 541
- Sugar: 63.8 g
- Sodium: 310.2 mg
- Fat: 25.9 g
- Saturated Fat: 12.8 g
- Carbohydrates: 73.1 g
- Fiber: 1.5 g
- Protein: 6.5 g
- Cholesterol: 115.5 mg
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