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Tiramisu Layer Cake Recipe

Tiramisu Layer Cake Recipe
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★★★★★

4.8 from 29 reviews

This Tiramisu Layer Cake is a luscious twist on the classic Italian dessert, combining moist espresso-infused cake layers with a rich mascarpone cream frosting and a dusting of unsweetened cocoa powder. Perfect for special occasions, this elegant cake delivers all the iconic flavors of tiramisu in a beautifully layered presentation.

Ingredients

Scale

Cake Layers

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 ½ cups (315g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (180g) sour cream
  • ¼ cup (60ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 tbsp instant espresso powder
  • 2 tbsp warm water (to dissolve espresso)

Mascarpone Frosting

  • 16 oz (450g) mascarpone cheese, cold
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla bean paste (or extract)
  • 1 tbsp Amaretto (optional)
  • 1 ½ cups (360ml) heavy cream, cold

Garnish

  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer or a large bowl, beat the softened butter with granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time to ensure full incorporation. Then add vanilla extract, sour cream, and vegetable oil, mixing until the batter is smooth and homogeneous.
  5. Add Espresso: Dissolve the instant espresso powder in warm water and stir this mixture into the wet batter to infuse a rich coffee flavor.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet batter in batches, mixing just until everything is incorporated; avoid overmixing to keep the cake tender.
  7. Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool: Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
  9. Make the Mascarpone Frosting: In a large bowl, beat the cold mascarpone cheese with powdered sugar, vanilla bean paste, and Amaretto if using, until smooth and creamy.
  10. Whip Heavy Cream: Slowly beat in the cold heavy cream until stiff peaks form. Be careful not to overmix to maintain frosting texture.
  11. Level Cake Layers: Trim the cake tops with a serrated knife if needed to create even layers for stacking.
  12. Frost and Stack: Place one cake layer on a cake plate or board. Spread a generous layer of mascarpone frosting on top. Add the second cake layer and apply a crumb coat to the top and sides to seal in crumbs.
  13. Final Coat and Garnish: Apply a final, thick layer of frosting smoothing it evenly. Dust the top liberally with unsweetened cocoa powder using a fine sieve.
  14. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow flavors to meld and frosting to set. Slice and serve chilled for best texture and taste.

Notes

  • You can substitute Amaretto with coffee liqueur or omit it for a non-alcoholic version.
  • Ensure mascarpone and heavy cream are very cold for optimal frosting consistency.
  • For best results, do not overmix your batter or frosting to maintain light texture.
  • Use fresh espresso powder for the strongest coffee flavor. Instant coffee can be substituted in a pinch.
  • This cake is best enjoyed within 2 days when kept refrigerated.

Nutrition

Keywords: Tiramisu, Layer Cake, Italian Dessert, Mascarpone, Coffee Cake, Espresso Cake

Find it online: https://kitchenbyrita.com/tiramisu-layer-cake-recipe/