tiramisu layer cake

This Tiramisu Layer Cake is made with vanilla cake layers drizzled with an espresso Kahlua mixture, tiramisu filling and mascarpone buttercream. It's tiramisu in cake form and so darn tasty!

Tiramisu Layer Cake

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

vegetable oil

tbsp vanilla extract

eggs

(300 milliliters) milk

(104 grams) sugar

oz (142 grams) mascarpone cheese, cool but not cold

(240 milliliters) heavy whipping cream, cold

(280 grams) unsalted butter, room temperature

(1150 grams) powdered sugar

mascarpone

tsp vanilla extract

tsp-1 tbsp water or cream

(120 milliliters) hot water

coffee powder

tbsp (39 grams) sugar

(60 milliliters) Kahlua

Cocoa,

Chocolate covered espresso beans,

Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8.

Divide the batter evenly between the cakes pans and bake for 17-20 minutes, or until a toothpick comes out with a few crumbs.
9.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE TIRAMISU FILLING:

id=&#8221;instruction-step-11&#8243;>10. When the cakes have cooled, make the filling. Combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
11

Continue cooking and whisking continuously for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go. The temperature of the mixture should reach about 155°F (68°C).
12. Set

he egg mixture aside to cool to a little warmer than room temperature.
13. Whil

eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
14. When

the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
15. Gent

y fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside.
TO MAKE THE FROSTING:

struction-step-17&#8243;>16. Place the butter in a large mixer bowl and beat until smooth.
17. Add

bout half of the powdered sugar and mix until well combined and smooth.
18. Add

he mascarpone cheese and mix until well combined and smooth.
19. Add

he salt and vanilla extract and mix until well combined and smooth.
20. Add

he remainder of the powdered sugar and mix until well combined and smooth. Add some water or cream, if needed to thin out the frosting a bit.
TO LAYER THE CAKE:

struction-step-22&#8243;>21. To put together the espresso Kahlua mixture, combine the hot water, espresso powder and sugar and stir until well combined. Add the Kahlua and stir together. Set aside.
22. Use

large serrated knife to remove the domes from the top of the cakes so that they’re flat.
23. To bui

d the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Drizzle 4-5 tablespoons of the espresso mixture over the cake layer. (For help with building a layer cake, check out my tutorial)
24. Use th

mascarpone frosting to pipe a dam around the outer edge of the cake layer, then fill it with about 1/3 of the tiramisu filling. Spread evenly.
25. Add th

second layer of cake, another 4-5 tablespoons of espresso mixture and another filling layer.
26. Repeat

with the third layer of cake, espresso mixture and filling.
27. Add th

final layer of cake on top and then add a crumb coat of frosting (a very thin layer). Put the cake in the fridge for 30 minutes to an hour if it seems like it needs to firm up a bit.
28. Frost

he outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
29. Dust t

e top of the cake with some cocoa powder, then use the remaining frosting to pipe a border around the top and bottom edges. I used Ateco tip 844. Finish off the cake with some chocolate covered espresso beans.
30. Store

he cake in an airtight container in the fridge prior to serving. Cake is best if eaten within 2-3 days.

I just made this cake (again!) But this time totally forgot to brush it with the espresso!! It's decorated and everything! Any suggestions? Should I just leave it be, or inject espresso into to.somehow??

I made this cake and it was delicious! Had a request to make it again. I accidentally used 1 cup butter in the cake instead of 3/4 cup. Didn’t realize it until I baked it. Will this change the texture of the cake? Do I need to start all over again? What do you think?

Very tasty!  Is there a way to thicken the tiramisu filling a bit?  Started running out between my layers upon assembly.  Could I add some corn starch to the egg and sugar mixture while it's cooking?  Thanks!

Tiramisu Cake

Cake:

all purpose flour

coffee granules or espresso powder

eggs (room temperature, separated)

butter

sugar

buttermilk

Coffee Soak:

coffee

Tbsp sugar

Tbsp coffee syrup

Mascarpone Filling and Frosting:

mascarpone cheese ((three 8 ounce containers))

sugar (divided use)

heavy whipping cream (divided use)

cocoa powder chocolate

Preheat the oven to 350°F. Butter and flour three 8-inch round cake pans or spray with baking spray.

Cake: In a medium-size bowl use a whisk to sift together all purpose flour, baking powder and salt Set aside.

In the bowl of a stand mixer cream together butter, granulated sugar, egg yolks and vanilla extract. Beat on medium speed for 2-3 minutes or until fully combined.

Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl periodically.

In a separate clean bowl whip the egg whites until stiff peaks form. Fold the egg whites into the cake batter by hand. .

Divide the batter into thirds. Pour 1/3 of the batter (into each) of two cake pans. Stir the coffee granules into the remaining 1/3 batter. Pour into the third pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pans on a wire rack for 10 minutes, then flip from the pans and cool completely.

Coffee Soak: In a small bowl mix together coffee, granulated sugar and coffee syrup. Cool completely.

Filling: In a large bowl use an electric mixer to whip together the mascarpone cheese, 2 1/2 cups powdered sugar, 1/4 cup heavy cream and vanilla extract. Whip until smooth. Keep chilled until using.

Frosting: In a large bowl whip remaining 2 1/2 cups heavy cream with 1 cup powdered sugar on medium-high speed just until stiff peaks form. (Don&#39;t overbeat.) Mix 1/3 of the mascarpone filling into the frosting.

Assemble the Layers: Place 1 plain cake layer on a cake stand. Use a skewer to poke holes all over the surface of the cake. Brush with 1/3 (about 3 tablespoons) of the coffee soak. Spread the cake with 1/2 mascarpone filling. Dust with cocoa powder.

Repeat with second layer. This should be the layer with the coffee mixed in. Use a skewer to poke holes all over the cake and brush with 1/4 cup coffee soak. Spread with remaining 1/2 mascarpone filling. Dust with cocoa powder.

Repeat with the third layer, poking holes on the surface and brushing with remaining coffee soak.

Frost the top and sides with the whipped cream mixture. Decorate as desired dusted with cocoa powder and grated chocolate. Chill for at least 4 hours (or overnight) before slicing and serving.

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Tiramisu Layer Cake

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