Tiramisu Layer Cake
All the delicious flavors of the classic dessert, now made into an even more delicious cake! This Tiramisu Layer Cake is the perfect cake to bake for any and all occasions. It's perfectly sweet, with bold flavors from the cocoa and espresso, and finished with the most delicious mascarpone filling. It's SO GOOD!
Ingredients
Cake
- 3 ⅓ cups cake flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 4 egg whites, beaten to medium-stiff peaks
- ¾ cups unsalted butter, room temperature
- 1 ¾ cups sugar
- 1 cup whole milk
- 2 teaspoons vanilla
Coffee Syrup
- 2 Tablespoons strong coffee
- 2 Tablespoons coffee liqueur
Marscapone Filling
- 14 ounces heavy cream, cold
- ⅜ cup powdered sugar
- 1 ½ teaspoons vanilla
- 8 ounces mascarpone cheese
Chantilly Cream
- 3 cups heavy cream, cold
- 1 ½ teaspoons vanilla
- 3 Tablespoons powdered sugar
To Assemble
- cocoa powder, sifted
Instructions
Cake
- Preheat oven to 325 degrees F.
- Spray four 8-inch pans with baking spray. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Beat egg whites to medium-stiff peaks. Set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, 3-4 minutes.
- Mix in flour mixture along with milk, beginning and ending with flour mixture.
- Add vanilla.
- Fold in egg whites.
- Divide batter evenly between prepared pans.
- Bake 20-25 minutes, or until done.
Coffee Syrup
- In a small bowl, combine coffee and liqueur. Set aside.
Marscapone Filling
- With an electric mixer, beat heavy cream, powdered sugar, and vanilla to medium peaks.
- Stir in mascarpone.
- Cover and refrigerate until ready to use.
Chantilly Cream
- Beat cream, vanilla, and powdered sugar with an electric mixer to stiff peaks.
- Cover and refrigerate until needed.
Putting It Together
- Once cake layers have cooled completely, place one layer on cake plate.
- Brush top with coffee mixture.
- Pipe 1/3 of mascarpone cream.
- Sift cocoa powder over top.
- Top with 2nd cake layer and repeat process.
- Repeat process with 3rd cake layer.
- Place 4th cake layer on top.
- Brush with coffee syrup.
- Frost cake with Chantilly cream.
- Decorate as desired.
Notes
- If you don't have cake flour, use 3 cups all purpose flour.
- While whipping the egg whites, be sure to not over whip! You don't want to dry them out. You can use the whisk attachment (or even a rubber spatula) to stir the egg whites around to see if they're properly whipped.
- When folding the egg whites into the cake batter, be very careful not to deflate them! The whipped egg whites are what make the cake so light and airy.
- Make sure to brush on lots of the coffee mixture on the cake!
- Be careful not to over whip the chantilly cream! About medium peaks is where it should be. Any stiffer and it may become more like sweetened butter.
- Leveling these cakes can be a bit difficult. They're a little crumbly/messy when you cut them. So, make sure you have a sharp serrated knife and you can get on eye-level with the cake layer to make sure you've cut them straight. Always try to be gentle with it. Begin by cutting at the base of the dome. If it's level after cutting that, you're good to go! But, if it's not, just cut small amounts until it is. Don't be afraid of trimming it!
- When you're ready to build your cake, spoon the mascarpone filling into a piping bag! It does not spread well onto the cake.
Nutrition
Serving: 1sliceCalories: 798kcalCarbohydrates: 66gProtein: 9gFat: 56gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 178mgSodium: 374mgPotassium: 155mgFiber: 1gSugar: 37gVitamin A: 2014IUVitamin C: 1mgCalcium: 178mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.