Tiramisu Cake

Treat your self to this tasty tiramisu cake made with moist layers of espresso soaked vanilla cake and creamy mascarpone frosting.

tiramisu layer cake

Tiramisu Cake

Ciao amici! You may not know this about me, however I truly minored in Italian. I’ll spare you my Italy examine overseas tales (I do know you’re simply right here for the cake), and provide you with somewhat Italian lesson as a substitute. “Tiramisu” in Italian means “pick me up” or “cheer me up,” which is clearly very becoming for a such a scrumptious dessert. And if there’s something that’s going to cheer you up on the finish of an extended day it’s this scrumptious tiramisu cake. This tiramisu impressed cake takes all of your favourite flavors of the basic Italian dessert and interprets them right into a luscious layer cake.

What’re you ready for? Andiamo!

tiramisu cake

What is a tiramisu cake?

You’ve in all probability had tiramisu earlier than…or no less than I HOPE you’ve got. The mixture of mascarpone, espresso, and low is scrumptious. And all these flavors are equally delicious in layer cake kind. This tiramisu cake is made with 3 layers of  moist, buttery vanilla cake soaked in espresso, a flippantly candy mascarpone frosting, and (in fact) a wholesome sprinkle of cocoa powder. The result’s a scrumptious, distinctive, present stopping cake!

tiramisu cake

Tips for making mascarpone frosting

Mascarpone frosting is somewhat completely different than your conventional buttercream, so be sure you take note of the instructions fastidiously to keep away from your frosting splitting or getting too stiff.

  • Use chilly mascarpone and chilly cream: I can not emphasize sufficient how essential that is. Dairy substances might be tough as a result of they will curdle, leaving you with a tragic break up frosting. You set your self up for fulfillment by beginning together with your substances on the identical temperature to keep away from any temperature shocks.
  • Don’t over combine the frosting: Overmixing may result in a break up frosting. This frosting is principally whipped cream with a number of additional substances, so similar to you wouldn’t beat whipped cream extra after medium stiff peaks kind, cease with this mascarpone frosting too!
  • Refrigerate your cake after frosting: The mascarpone frosting actually knocks with tiramisu cake out of the park, but it surely does imply it’s best to refrigerate your cake till able to serve. Cream doesn’t do nice when it will get heat and the very last thing you need is your cake falling aside as a result of the frosting has melted off.

tiramisu cake with coffee and mascarpone

Tips for making layer muffins

  • Make positive your cake layers are absolutely cooled earlier than frosting: If there’s one rule you observe, let it’s this. I get it–I’m impatient too, however in the event you attempt to frost a heat cake it should merely slip and slide aside and depart you with a multitude. Wait till your muffins are COMPLETELY cool (I’m speaking chilly, no questionable spots, no good enoughs) to frost.
  • Even off the tops of your muffins in the event that they domed: This vanilla cake recipe ought to have a really even rise, however typically it should get a slight dome on the high in case your pan is darker or in case your oven is operating scorching. If you do have a domed cake I like to recommend night off the highest of your cake to make it flat. This will make it simpler and neater to stack.
  • Refrigerate earlier than serving: This isn’t the case for each layer cake, however for this one it should assist it keep collectively. The mascarpone frosting is scrumptious, however it’s much less stiff than a standard buttercream. Refrigerating your cake will assist it to set.

tiramisu cake with cocoa powder

Let them eat cake! Enjoy!

Treat your self to this tasty tiramisu cake made with moist layers of espresso soaked vanilla cake and creamy mascarpone frosting.

  • Author: Sofi | Broma Bakery
  • Prep Time: 20 minutes
  • Cook Time: half-hour
  • Total Time: 3 hours
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american


for the vanilla cake

  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/3 cups buttermilk

for the espresso syrup

  • 1/2 cup brewed espresso or espresso
  • 2 Tablespoons granulated sugar

for the mascarpone frosting

  • 12 ounces mascarpone
  • 1 3/4 cups powdered sugar
  • 1  cup heavy cream, chilly*
  • 2 teaspoons vanilla extract
  • 2 Tablespoons cocoa powder, for dusting


  1. Preheat the oven to 325°F and grease and flour three 6 inch cake pans (you can too use 2 9 inch pans in the event you would somewhat a 2 layer cake). Set apart.
  2. In a big mixing bowl fitted with a whisk attachment, beat the softened butter and oil collectively till they turn out to be homogenous, about 3 minutes. This is not going to work in case your butter will not be fully room temperature.
  3. Slowly add the granulated sugar to the oil and butter, beating on excessive till the combination is mild and fluffy and turns a really pale yellow, about 3 minutes.
  4. Add the eggs in a single at time, scraping down the bowl in between every addition. Add the vanilla extract.
  5. Beat the combination on excessive for 3 minutes extra to include as a lot air as doable.
  6. In separate bowl sift collectively the cake flour, salt, and baking powder. Alternate mixing within the dry substances and the buttermilk in 4 batches, beginning with the buttermilk and ending with the dry substances. It’s okay if the batter nonetheless has a number of lumps in it–you don’t wish to over combine it.
  7. Split the batter evenly into the ready pans and bake for half-hour or till the cake is a flippantly golden brown and is derived again when pressed. This will rely in your oven. Take out of the oven and switch to a cooling rack. To cool fully.
  8. While the muffins cool, brew your espresso and blend the recent espresso with the sugar, stir to dissolve.
  9. Make the mascarpone frosting. Combine the mascarpone, vanilla extract, powdered sugar in a stand mixer match with the whisk attachment. Beat on medium pace till mild and fluffy, about 1 minute.
  10. Scrape down the bowl with a rubber spatula and switch the mixer onto medium low pace, slowly pouring within the heavy cream. Beat till easy and fluffy and mixed, about 2 minutes. Make positive to not overmix. If the cream will get too stiff it the frosting will break up. Transfer the frosting to a big piping bag match with a big spherical tip.
  11. Place your first cake layer on a plate or cake stand and use a pastry brush to generously brush the highest of the cake with the espresso syrup, actually dabbing it into the cake to get it to soak it up. Pipe a layer of frosting over the cake, utilizing an offset spatula to easy it into a fair layer if vital.
  12. Repeat with the subsequent two cake. Frost the highest and the skin of the cake with the remaining frosting, leaving apart a bit in the event you’d like to brighten the highest of the cake.
  13. If adorning, pipe alongside the highest of the cake in desired style. Sprinkle with cocoa powder to complete!
  14. Refrigerate for no less than to hours earlier than serving! Enjoy!

Keywords: tiramisu cake, tiramisu desserts

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