Tiramisu Layer Cake
This Tiramisu Layer Cake combines the classic flavors of Tiramisu with the elegance of a layered dessert. The cake is composed of soft vanilla and coffee cake layers, alternating with creamy mascarpone cheese frosting. Cocoa powder is generously dusted on top of the layer cake, adding a bittersweet contrast to the sweetness of the cake.
Equipment
- 3x 20 cm (8 in) baking pan see FAQ if you don't have 3 baking pans
Ingredients
COFFEE VANILLA CAKE
- 180 g butter room temperature
- 300 g granulated sugar
- 4 large eggs room temperature
- 340 g all-purpose flour
- 2 tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 240 g sour cream room temperature
- 60 g vegetable oil e.g. canola oil
- 2 teaspoon vanilla extract
- 2 ¼ tablespoon instant espresso powder
MASCARPONE FROSTING
- 400 g mascarpone
- 200 g powdered sugar
- 2 teaspoon vanilla bean paste
- 2 teaspoon Amaretto optional
- 240 g heavy cream (250 ml), cold
ASSEMBLING
- 2 tablespoon cocoa powder for dusting
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COFFEE VANILLA CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and prepare a 3 x20 cm/8-inch baking pan with parchment paper.
- Sift together the all-purpose flour, cornstarch, baking powder, baking soda and salt and set it aside.340 g all-purpose flour, 2 tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes.180 g butter, 300 g granulated sugar
- Add the eggs two at a time into the mixture and mix it in until combined on low speed.4 large eggs
- Continue by adding half the dry ingredients, on low speed, mixing until just combined.
- Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined.240 g sour cream, 2 teaspoon vanilla extract, 60 g vegetable oil
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients have combined.
- Add ½ of the batter into a separate bowl and add the instant espresso powder. Gently fold it together with a rubber spatula until combined.2 ¼ tablespoon instant espresso powder
- Alternate by adding a bit of each of the two batters into the prepared pans and with a toothpick swirl the two batters together. Bake for 20-23 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
MASCARPONE CREAM
- Once the cake has cooled down completely, make the mascarpone cream. With an electric mixer, cream together mascarpone, powdered sugar and vanilla bean paste until smooth.400 g mascarpone, 2 teaspoon vanilla bean paste, 200 g powdered sugar
- Add the heavy cream and Amaretto and whip it until stiff peaks and it holds its shape. Place in the fridge, covered by plastic wrap, until ready to assemble.2 teaspoon Amaretto, 240 g heavy cream
ASSEMBLING
- When ready to serve, place the first cake layer on a cake tray. Then add 1⁄3 of the mascarpone cream and with an offset spatula or spoon even it out. Repeat the process for the remaining two layers. Finish it with a dusting of cocoa powder.2 tablespoon cocoa powder
Nutrition
Calories: 658kcalCarbohydrates: 71gProtein: 9gFat: 46gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 155mgSodium: 421mgPotassium: 133mgFiber: 1gSugar: 29gVitamin A: 1340IUVitamin C: 0.3mgCalcium: 116mgIron: 2mg
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