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.

Store in an airtight container well chilled for up to 3 days.

A classic transformed, this layered tiramisu cake pairs coffee and rum soaked cake layers with a whipped mascarpone and zabaglione frosting. Don&#039;t forget the dusting of cocoa powder to finish!Recipe includes a how-to video!

Tablespoons sugar

table salt

Tablespoons rum

vanilla extract

Tablespoons unsalted butter (softened)

neutral cooking oil

all-purpose flour

Tablespoon baking powder

milk (room temperature preferred)

heavy cream (very cold)

mascarpone cheese (drain any excess liquid)

Natural cocoa powder (for dusting)

Set up a double boiler by filling a medium-sized saucepan with 1-2” (about 4cm) of water.  Place a medium-sized heatproof bowl on top, making sure the bottom does not touch the water. Remove the bowl, and turn the heat to medium-low to bring the water to a simmer.

Meanwhile, place egg yolks in the bowl (off heat) and whisk vigorously for about 60 seconds.

Add sugar 1 Tablespoon at a time, whisking vigorously for 30-60 seconds between each addition.

Add salt and whisk to combine.

Combine rum and vanilla extract and gradually whisk the rum/vanilla mixture into the egg yolk mixture. Whisk vigorously for at least another minute, sugar should be dissolving (but may not be completely dissolved, this is OK).

Place bowl over saucepan of simmering water and whisk constantly until sugar has completely dissolved and temperature reaches 160F (71C), this could take around 5-10 minutes or even longer. Be sure to whisk in anything that sticks to the sides of the bowl to ensure everything is uniform. When finished, mixture will be thicker than pudding in consistency.

Pour/spoon mixture into a separate, heatproof bowl to stop it from cooking further and allow to cool for 10 minutes, then press parchment paper against the surface and place in the refrigerator to chill while you prepare the rest of the cake.

For the zabaglione

Preheat your oven to 350F (175C) and prepare three 8-inch round cake pans by greasing and flouring the sides and lining the bottoms with parchment paper. Be sure to shake out any excess flour from the pans, set aside.

In a large mixing bowl, use an electric mixer to beat butter until creamy.

Add oil and sugar and beat until well-combined.

Add vanilla extract and stir to combine, be sure to scrape the sides and bottom of the bowl with a spatula to combine all ingredients.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

With your mixer on medium speed, alternate between adding the flour mixture and the milk to the butter mixture. You should start and end with the flour mixture, stirring between each addition to completely incorporate all ingredients before adding the next. Set aside.

In a separate clean, dry, large mixing bowl, use an electric mixer (be sure to use clean, dry beaters!) to beat your egg whites, starting at low speed and increasing to high speed, whisking until stiff peaks form.

Using a spatula, gently fold the egg whites into your batter. Be sure to scrape the sides and bottom of the bowl with a spatula, and only fold in until just combined.

Evenly divide cake batter into your prepared pans, each pan should have around 450g of batter.

Bake in preheated 350F (175C) oven for 22-25 minutes, until cakes are a light golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow cakes to cool in cake pans for 10 minutes, then run a knife around the inside rim of the pan to loosen cakes and carefully invert onto a cooling rack. Cool completely before assembling.

For the cake

In a small saucepan over medium/low heat, combine coffee and sugar and stir until sugar is completely dissolved.

Remove from heat and add rum, stir to combine. Set aside while you prepare your frosting.

For the simple syrup

You will want to bring your mascarpone cheese out of the refrigerator to soften for 10 minutes, but no more than 20 minutes. Bring your chilled zabaglione out at the same time so that when combining them, they are the same temperature.

In a large bowl, use an electric mixer to beat heavy cream and ½ cup (62g) of powdered sugar until you just hit stiff peaks. Set aside.

In a separate large bowl, add mascarpone cheese, zabaglione, and remaining ½ cup (62g) powdered sugar. Use a spatula to very gently fold ingredients together until thoroughly combined. You want to stir as little as possible while still completely combining ingredients, as too much stirring can cause the cheese to curdle.

Add whipped cream to the cheese mixture and use a spatula to very gently fold until thoroughly combined, while still trying to stir as little as possible.

For the frosting

Once cakes are completely cool you may begin to assemble. Level cakes if necessary.

Place the first cake layer on your cake tray and pierce all over with a fork. Use a pastry brush to generously brush the simple syrup onto the cake layer. You will use all of the syrup, evenly dividing it between the three layers (about ¼ cup for each layer).

Top with a thick, even layer of frosting. Repeat with the next two cake layers, topping the last layer with a thick layer of frosting.

Frost the sides of the cake with a thin, smooth, semi-naked covering of frosting. Use the remaining frosting to make dollops on the top of the cake (I used an Ateco 848 tip).

Gently sift cocoa powder evenly over the top of the cake. Refrigerate, covered, for at least an hour or two before slicing and serving.

Assembly

I must say, this cake is OUTSTANDING!! Came out perfectly.  The flavor profile, the ease of the recipe and I absolutely LOVE how in the directions, you have the amounts so I don't have to keep scrolling up and down.  Cheers to you, Sam!!!  I am making a couple more this weekend.

https://content.jwplatform.com/videos/PwGmHXGp.mp4

A classic transformed, this tiramisu layer cake pairs coffee and rum soaked cake layers with a whipped mascarpone and zabaglione frosting. Don't forget the dusting of cocoa powder to finish!

Top 3 tiramisu layer cake recipes from across the web

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Tiramisu Cake

Top 3 tiramisu layer cake recipes from across the web

The most viewed tiramisu layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Tiramisu Layer Cake

Tiramisu Cake

Tiramisu Cake

The most viewed tiramisu layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine