Tiramisu Layer Cake
Tiramisu Layer Cake…perfect for all your baking needs! A vanilla infused white cake, drizzled with a mixture of rich coffee and coffee liqueur, topped with a delicious mascarpone cream filling, a light dusting of unsweetened cocoa powder, and finally finished with Chantilly Cream. It's SO good!
4 Quick Tips For This Tiramisu Layer Cake
01 If you don’t have cake flour, use 3 cups all purpose flour.
02 Do not over whip the egg whites.
03 Make sure to brush on lots of the coffee mixture on the cake!
04 Spoon the mascarpone filling into a piping bag! It does not spread well onto the cake.
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.
Fold in egg whites.
Divide batter evenly between prepared pans.
Bake at 325 degrees F for 20-25 minutes, or until done.
In a small bowl, combine coffee and liqueur. Set aside.
With an electric mixer, beat heavy cream, powdered sugar, and vanilla to medium peaks.
Stir in mascarpone.
Beat cream, vanilla, and powdered sugar with an electric mixer to stiff peaks.
Once cake layers have cooled completely, place one layer on cake plate.
Brush top with coffee mixture.
Spread with 1/3 of mascarpone cream.
Sift cocoa powder over top.
Top with 2nd cake layer and repeat process. Repeat with 3rd layer.
Frost cake with Chantilly cream.
Decorate as desired.
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