Tiramisu Layer Cake has always felt like pure magic to me, a decadent dance of coffee, mascarpone, and delicate cake layers. I remember the first time I tried a slice at a little Italian bakery – the creamy frosting, the slight espresso kick, the way it just melted in my mouth. It was an unforgettable experience that inspired me to recreate that magic at home. This recipe captures that essence, turning the beloved Italian dessert into a show-stopping cake perfect for any occasion. Get ready to impress your friends and family with this incredible coffee mascarpone cake. Let’s get baking!
Why You’ll Love This Tiramisu Layer Cake
- It’s a stunning showstopper for any gathering, turning a beloved Italian dessert into an impressive cake.
- The combination of coffee-soaked layers and creamy mascarpone frosting is simply irresistible.
- This recipe makes an easy tiramisu layer cake, perfect for both beginner bakers and seasoned pros.
- You’ll achieve that authentic Italian flavor profile in a delicious, approachable format.
- It’s the ultimate dessert for coffee lovers, offering a rich and satisfying caffeine kick.
- This easy tiramisu layer cake is surprisingly straightforward to assemble, even with its elegant appearance.
- Each bite is a decadent experience, combining tender cake with a luscious, smooth frosting.
- It’s a truly memorable dessert that’s perfect for celebrations or just a special treat.
Ingredients for Tiramisu Layer Cake
Gathering these ingredients is the first step to creating your own slice of Italian heaven. This recipe for a coffee mascarpone cake requires a few components, but each plays a vital role in achieving that classic Tiramisu flavor.
- 5 egg yolks – the base for our rich zabaglione
- 6 Tablespoons (75 g) granulated sugar – for sweetness in the zabaglione
- ¼ teaspoon table salt – balances the sweetness
- 5 Tablespoons rum – adds a delightful warmth to the zabaglione
- 1 ½ teaspoons vanilla extract – enhances the overall flavor
- 6 Tablespoons (85 g) unsalted butter, softened – for tenderness in the cake
- ⅔ cup (160 ml) neutral cooking oil – ensures a moist cake crumb
- 1 ¾ cups (350 g) granulated sugar – for the cake batter
- 1 teaspoon vanilla extract – for the cake
- 2 ½ cups (333 g) all-purpose flour – the structure of our cake
- 1 Tablespoon baking powder – for leavening
- 1 teaspoon table salt – enhances flavor
- 1 cup (240 ml) milk – adds moisture to the cake
- 6 large egg whites – whipped to create a light and airy cake
- ½ cup (120 ml) coffee – the essential flavor for the simple syrup
- ½ cup (100 g) granulated sugar – to sweeten the coffee syrup
- 2 Tablespoons rum – for the simple syrup
- 2 cups (473 ml) heavy cream, very cold – the foundation for our creamy frosting
- 1 cup (125 g) powdered sugar, divided – for sweetening the frosting
- 16 oz (454 g) mascarpone cheese, drained – the star of the creamy, decadent coffee mascarpone cake frosting
- Natural cocoa powder, for dusting – for that classic Tiramisu finish
How to Make Tiramisu Layer Cake
Making this Tiramisu Layer Cake from scratch is a rewarding process that yields an absolutely show-stopping dessert. Don’t worry if it seems a bit involved; each step is manageable and contributes to the final, incredible flavor. This truly is a memorable homemade tiramisu layer cake experience!
Making the Zabaglione
First, we create the luscious zabaglione. In a heatproof bowl set over simmering water, whisk the egg yolks with sugar until dissolved and the mixture reaches 160°F (71°C). This careful cooking process thickens the mixture beautifully, creating a rich, custard-like base. Whisk in the rum and vanilla, then cool completely.
Preparing the Cake Layers
Next, let’s prepare the cake layers for this homemade tiramisu layer cake. Preheat your oven to 350°F (175°C) and prep your cake pans. Cream the softened butter, then beat in the oil and sugar until combined. Stir in vanilla. Alternately add the dry ingredients (flour, baking powder, salt) and the milk to the butter mixture. Finally, gently fold in the stiffly beaten egg whites until just incorporated for a light crumb.
Creating the Simple Syrup
For the soaking liquid, gently heat the coffee and sugar in a small saucepan until the sugar dissolves completely. Remove from heat and stir in the rum. This simple syrup will infuse our cake layers with that essential coffee flavor, taking it from a regular cake to a Tiramisu masterpiece. For more information on coffee brewing, you can check out Serious Eats’ guide to coffee makers.
Assembling the Tiramisu Layer Cake
Now for the fun part: assembly! Level your cooled cake layers if needed. Place one layer on your serving plate and pierce it all over with a fork. Brush generously with the coffee-rum simple syrup. Spread a thick layer of the creamy mascarpone frosting over the cake. Repeat with the remaining layers, soaking each one. Frost the sides thinly, then pipe decorative dollops on top. Finish by dusting generously with cocoa powder for that authentic Tiramisu look.
Pro Tips for the Best Tiramisu Layer Cake
Elevating your Tiramisu Layer Cake from good to absolutely sensational is all about a few key techniques. I’ve learned these tricks over time, and they make a world of difference in achieving that perfect, decadent dessert.
- Always use room-temperature ingredients for the cake batter; it helps everything emulsify beautifully for a tender crumb.
- Don’t overmix the mascarpone frosting! It can become grainy if overworked, so gentle folding is key.
- Ensure your heavy cream is ice-cold when whipping; this guarantees voluminous, stable whipped cream for your frosting.
- Chilling the cake is non-negotiable. It allows the flavors to meld and the cake to set, making it easier to slice and serve.
What’s the secret to perfect Tiramisu Layer Cake?
The secret lies in the balance of flavors and textures. Achieving an authentic tiramisu layer cake means ensuring your zabaglione is cooked to the right temperature and that your coffee soak isn’t too strong, letting the creamy mascarpone shine.
Can I make Tiramisu Layer Cake ahead of time?
Absolutely! This Tiramisu Layer Cake is actually better when made a day in advance. It allows the flavors to meld beautifully and the cake to absorb the syrup fully. Just assemble, cover, and refrigerate. For more make-ahead tips, check out this guide on meal prep.
How do I avoid common mistakes with Tiramisu Layer Cake?
A common pitfall is overmixing the mascarpone, which can make it grainy. Also, be sure to let your cake layers cool completely before assembling to prevent the frosting from melting. And don’t skimp on the chilling time! For more baking advice, consider this article on baking basics.
Best Ways to Serve Tiramisu Layer Cake
Presenting this Tiramisu Layer Cake is an event in itself! For an elegant dessert experience, serve individual slices on pretty plates, perhaps with a small dollop of extra whipped cream on the side. This layered tiramisu dessert pairs wonderfully with a hot espresso or a rich cappuccino, complementing the coffee notes beautifully. You could also offer a small bowl of fresh berries, like raspberries, to add a touch of tartness that cuts through the richness. It’s the perfect end to a special meal, truly a show-stopping tiramisu dessert cake. For other dessert ideas, explore these celebratory treats.
Nutrition Facts for Tiramisu Layer Cake
Crafting this Tiramisu Layer Cake is a labor of love, and understanding its nutritional breakdown helps in enjoying it mindfully. Each slice of this decadent dessert offers a rich experience.
- Calories: 839 kcal
- Fat: 53 g
- Saturated Fat: 25 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Protein: 10 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Sugar: 56 g
- Cholesterol: 181 mg
- Sodium: 391 mg
Nutritional values are estimates and may vary based on specific ingredients and serving sizes used for your homemade tiramisu layer cake.
How to Store and Reheat Tiramisu Layer Cake
Properly storing your Tiramisu Layer Cake ensures it stays delicious and safe to eat. Once your beautiful creation has cooled completely, it’s time to think about preservation. For enjoying leftovers over the next few days, transfer the cake to an airtight container. This prevents it from drying out or absorbing odors in the refrigerator. It will keep wonderfully for about 3 to 4 days this way. If you find yourself with an abundance of this incredible dessert and want to save some for later, freezing is a great option. Wrap individual slices securely in plastic wrap, then in aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy a frozen slice, thaw it overnight in the refrigerator. Reheating isn’t really necessary, as this cake is best served chilled, but if you prefer a slightly softer texture, you can let a thawed slice sit at room temperature for about 15-20 minutes before serving.
Frequently Asked Questions About Tiramisu Layer Cake
What is tiramisu layer cake?
A Tiramisu Layer Cake is essentially an elevated, cake-based version of the classic Italian Tiramisu dessert. Instead of ladyfingers, it uses layers of tender, coffee-soaked vanilla cake. These are then frosted with a rich, creamy mascarpone and zabaglione mixture, and finished with a dusting of cocoa powder, giving you all the beloved flavors in a show-stopping cake format.
How do I make tiramisu layer cake taste authentic?
To achieve an authentic tiramisu layer cake, focus on quality ingredients and proper technique. Use good-quality espresso or strong coffee for soaking the cake layers, a good rum, and real mascarpone cheese. The zabaglione (custard base) is crucial for that classic smooth texture and flavor. Don’t rush the chilling process, as it allows the flavors to meld beautifully. For more on authentic Italian desserts, you might find this post interesting.
Can I use store-bought cake for this recipe?
While this recipe guides you through making a delicious homemade cake from scratch, you could technically use store-bought vanilla cake layers as a shortcut for an easy tiramisu layer cake. However, I highly recommend making the cake layers from scratch if you can, as the texture and flavor of a freshly baked cake truly enhance the overall Tiramisu experience. Just be sure to let them cool completely before proceeding.
What kind of coffee should I use for the simple syrup?
For the best flavor in your Tiramisu Layer Cake, use strongly brewed coffee or espresso. This provides a robust coffee flavor that cuts through the richness of the mascarpone frosting and complements the rum. Instant espresso powder dissolved in hot water also works well if you don’t have a coffee maker readily available. For tips on brewing the perfect cup, see this guide.
Variations of Tiramisu Layer Cake You Can Try
While this classic Tiramisu Layer Cake is absolutely divine, don’t be afraid to get creative! There are so many ways to put your own spin on this layered tiramisu dessert. For a dairy-free version, you can experiment with coconut cream and a plant-based mascarpone alternative, though the texture might be slightly different. If you’re looking for a quicker option, consider a no-bake tiramisu layer cake using store-bought cookies or pound cake instead of baking from scratch. You could also infuse a different flavor profile by using a flavored liqueur like amaretto or Kahlúa in the syrup instead of rum, or even adding a hint of orange zest to the cake batter for a citrusy twist. These variations ensure there’s a perfect Tiramisu Layer Cake for everyone!
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Tiramisu Layer Cake: Decadent 1st Bite
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Tiramisu Layer Cake is a delightful twist on the classic Italian dessert. It features coffee and rum-soaked vanilla cake layers generously frosted with a creamy mascarpone and zabaglione mixture, finished with a dusting of cocoa powder. It’s a perfect dessert for coffee lovers and those seeking a decadent, homemade treat.
Ingredients
- Zabaglione:
- 5 egg yolks
- 6 Tablespoons (75 g) granulated sugar
- ¼ teaspoon table salt
- 5 Tablespoons rum
- 1 ½ teaspoons vanilla extract
- Cake:
- 6 Tablespoons (85 g) unsalted butter, softened
- ⅔ cup (160 ml) neutral cooking oil
- 1 ¾ cups (350 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups (333 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- 1 cup (240 ml) milk
- 6 large egg whites
- Simple Syrup:
- ½ cup (120 ml) coffee
- ½ cup (100 g) granulated sugar
- 2 Tablespoons rum
- Frosting:
- 2 cups (473 ml) heavy cream, very cold
- 1 cup (125 g) powdered sugar, divided
- 16 oz (454 g) mascarpone cheese, drained
- Natural cocoa powder, for dusting
Instructions
- For the Zabaglione: Set up a double boiler with 1-2 inches of simmering water in a saucepan and a heatproof bowl on top (bowl should not touch water). Whisk egg yolks in the bowl. Add sugar 1 tablespoon at a time, whisking well after each addition. Add salt, rum, and vanilla extract; whisk vigorously. Place bowl over simmering water and whisk constantly until sugar dissolves and mixture reaches 160F (71C), about 5-10 minutes. Mixture will thicken. Pour into a separate bowl, cool for 10 minutes, then cover surface with plastic wrap and refrigerate.
- For the Cake: Preheat oven to 350F (175C). Grease, flour, and line three 8-inch round cake pans with parchment paper. Beat softened butter until creamy. Add oil and sugar; beat until combined. Stir in vanilla extract. Whisk together flour, baking powder, and salt in a separate bowl. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. In another clean bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the cake batter. Divide batter evenly among prepared pans. Bake for 22-25 minutes until golden brown and a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto a cooling rack to cool completely.
- For the Simple Syrup: Combine coffee and sugar in a small saucepan over medium-low heat. Stir until sugar dissolves. Remove from heat and stir in rum. Set aside.
- For the Frosting: Soften mascarpone cheese for 10-20 minutes. In a large bowl, beat heavy cream and ½ cup powdered sugar until stiff peaks form. Set aside. In a separate bowl, gently fold together mascarpone cheese, zabaglione, and remaining ½ cup powdered sugar until just combined. Gently fold in whipped cream until thoroughly combined.
- Assembly: Level cake layers if needed. Place first cake layer on a cake stand. Pierce all over with a fork. Brush generously with simple syrup (about ¼ cup per layer). Top with a thick layer of frosting. Repeat with remaining cake layers. Frost the sides thinly. Use remaining frosting to pipe dollops on top. Sift cocoa powder evenly over the top. Refrigerate for at least 1-2 hours before slicing.
Notes
- Store leftover Tiramisu Layer Cake in an airtight container in the refrigerator for up to 4 days.
- Ensure all equipment for whipping egg whites is clean, dry, and grease-free for best results.
- Mascarpone cheese is sensitive; avoid over-mixing and ensure it’s at the correct temperature.
- Chilling the cake for at least an hour before slicing is crucial for it to hold its shape.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 839 kcal
- Sugar: 56 g
- Sodium: 391 mg
- Fat: 53 g
- Saturated Fat: 25 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 181 mg
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