Tiramisu Cake

Course Cake, Dessert

Cuisine American, Italian Inspired, Southern

Keyword tiramisu-cake-recipe, tiramisu-layer-cake

Prep Time 40

Cook Time 30

Chill Time 4

Total Time 5 10

Servings servings

Calories 635kcal

Ingredients

Cake:
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 tsp instant coffee granules or espresso powder
6 large eggs room temperature, separated
1 cup salted or unsalted butter
1 1/2 cup granulated sugar
1 cup buttermilk
Coffee Soak:
2/3 cup strong brewed coffee or espresso
3 Tbsp granulated sugar
3 Tbsp coffee syrup or coffee liquor
Mascarpone Filling and Frosting:
24 ounces mascarpone cheese (three 8 ounce containers)
3 1/2 cups powdered sugar divided use
2 tsp vanilla extract
2 3/4 cups heavy whipping cream divided use
unsweetened cocoa powder for dusting layers and top plus chocolate shavings for garnishing

Instructions

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'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.

Notes

- Coffee Liqueur: To keep this cake family friendly, you can use coffee syrup in place of coffee liqueur depending on the age of your guests. Both ways are delicious! You could also use dark rum.

- Espresso or Coffee: You can use instant espresso or instant coffee for the coffee soak depending on the depth of flavor that suits your taste.

- Cream Cheese: Mascarpone cheese has a softer texture and is a classic ingredient in tiramisu. You can replace the mascarpone cheese with classic cream cheese.

- Meringue Powder: To stabilize the whipped cream frosting further, you can add one tablespoon of meringue powder to the heavy whipping cream.

- Coffee Granules: If you forget to mix the coffee granules into 1/3 of the cake batter, you can sprinkle it on top and use the tip of a knife to swirl it through.

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