Tiramisu Layer Cake has always felt like a special occasion dessert to me, a true showstopper that brings everyone to the table. I remember the first time I tried to recreate my Nonna’s incredible tiramisu, but in cake form. It was a bit of a learning curve, but the rich, coffee-soaked layers and the creamy mascarpone frosting were absolutely worth it. The aroma of fresh coffee and a hint of rum filling my kitchen always makes me so happy. This Tiramisu cake recipe is my perfected version, designed to be accessible for home bakers while still delivering that authentic Italian flavor. Let’s get baking!
Why You’ll Love This Tiramisu Layer Cake
This isn’t just any dessert; it’s an experience! Get ready to fall in love with this incredible treat for so many reasons:
- It’s surprisingly easy tiramisu layer cake to make, even for beginners.
- You get that authentic, classic tiramisu flavor in a stunning cake format.
- The combination of moist coffee-soaked cake and creamy mascarpone frosting is pure bliss.
- It’s the perfect centerpiece for birthdays, holidays, or any celebration.
- Making this homemade tiramisu layer cake feels incredibly rewarding.
- The subtle hint of rum and coffee makes every bite unforgettable.
- It’s a crowd-pleaser that always impresses guests with its elegant presentation.
Ingredients for Tiramisu Layer Cake
Gathering these ingredients is the first step to creating an unforgettable Tiramisu Layer Cake. For the zabaglione, you’ll need 5 egg yolks, 6 Tablespoons (75 g) granulated sugar, ¼ teaspoon table salt, 5 Tablespoons rum, and 1 ½ teaspoons vanilla extract. For the cake itself, we’ll use 6 Tablespoons (85 g) unsalted butter softened, &frac8532; cup (160 ml) neutral cooking oil, 1 ¾ cups (350 g) granulated sugar, 1 teaspoon vanilla extract, 2 &frac8532; cups (333 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon table salt, and 1 cup (240 ml) milk, plus 6 large egg whites for fluffiness. The simple syrup calls for ½ cup (120 ml) coffee, ½ cup (100 g) granulated sugar, and 2 Tablespoons rum. For the frosting, ensure you have 2 cups (473 ml) heavy cream, very cold, 1 cup (125 g) powdered sugar divided, and 16 oz (454 g) mascarpone cheese, drained of any excess liquid – this is key for a stable and creamy Mascarpone tiramisu cake frosting. Finally, natural cocoa powder is essential for dusting.
How to Make Tiramisu Layer Cake
Creating this beautiful layered dessert is a rewarding process, and I’m so excited to guide you through each step. The aroma of the coffee and the delicate cake layers coming together is truly magical. Let’s get started on your Tiramisu cake with coffee!
- Step 1: Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, then lining the bottoms with parchment paper for easy release.
- Step 2: For the zabaglione, set up a double boiler with 1-2 inches of simmering water in a saucepan. In a heatproof bowl, whisk egg yolks for about 60 seconds. Gradually add sugar, 1 tablespoon at a time, whisking well after each addition. Add salt, rum, and vanilla, whisking until combined.
- Step 3: Place the bowl over the simmering water and whisk constantly for 5-10 minutes, until the mixture reaches 160°F (71°C) and the sugar is completely dissolved. It should thicken slightly. Pour into a separate bowl, cover the surface with parchment, and chill.
- Step 4: For the cake batter, cream softened butter in a large bowl. Add oil and sugar, beating until well-combined. Stir in vanilla extract.
- Step 5: In another bowl, whisk together flour, baking powder, and salt. Alternately add this dry mixture and the milk to the butter mixture, beginning and ending with the flour mixture, mixing until just incorporated after each addition. The batter will smell wonderfully sweet.
- Step 6: In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold these into the cake batter using a spatula until just combined.
- Step 7: Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Step 8: Prepare the simple syrup by combining coffee and sugar in a small saucepan over medium-low heat, stirring until the sugar dissolves. Remove from heat and stir in the rum. Set aside to cool slightly.
- Step 9: For the frosting, ensure your mascarpone cheese has been softened at room temperature for 10-20 minutes and drained of excess liquid. In a separate bowl, beat very cold heavy cream and ½ cup powdered sugar until stiff peaks form.
- Step 10: Gently fold the softened mascarpone, chilled zabaglione, and the remaining ½ cup powdered sugar together in another large bowl until just combined. Be careful not to overmix. Then, gently fold the whipped cream into the mascarpone mixture.
- Step 11: Begin the Tiramisu cake assembly by leveling the cooled cake layers if necessary. Place the first layer on your serving tray and pierce it all over with a fork. Generously brush about ¼ cup of the simple syrup over the layer.
- Step 12: Spread a thick layer of frosting over the syrup-brushed cake. Repeat this process with the remaining two cake layers and frosting.
- Step 13: Frost the sides of the cake with a thin, semi-naked layer. Use any remaining frosting to pipe dollops on top.
- Step 14: Finish by sifting natural cocoa powder evenly over the top. Refrigerate the cake, covered, for at least an hour or two before slicing and serving to allow the flavors to meld beautifully.
Pro Tips for the Best Tiramisu Layer Cake
To ensure your Tiramisu Layer Cake is absolutely perfect, I’ve picked up a few tricks along the way. These tips will help you achieve that dreamy texture and authentic flavor that makes this dessert so special.
- Make sure your mascarpone cheese is well-drained; excess liquid can make the frosting too thin and the cake unstable.
- Don’t overmix the frosting once you combine the mascarpone and zabaglione with the whipped cream. Gentle folding is key to a light, airy texture and prevents curdling.
- Allowing the cake to chill for at least an hour or two after assembly is crucial. This lets the flavors meld and the cake firm up, making it much easier to slice cleanly.
What’s the secret to perfect Tiramisu Layer Cake?
The secret lies in the zabaglione and the careful assembly. The zabaglione, cooked over a double boiler, creates a rich, stable base for the frosting, while saturating the cake layers with the coffee-rum syrup is essential for that authentic, moist texture. For more on classic Italian desserts, check out this guide.
Can I make Tiramisu Layer Cake ahead of time?
Yes, absolutely! This layered tiramisu dessert is even better made a day in advance. Once assembled, cover it tightly and refrigerate. This allows the flavors to deepen and the cake layers to soften perfectly. You can find more make-ahead dessert tips here.
How do I avoid common mistakes with Tiramisu Layer Cake?
A common pitfall is overmixing the mascarpone, which can cause it to break. Also, ensure your cake layers are completely cool before assembly; warm cake will melt the frosting. Finally, use a sharp knife and wipe it clean between slices for neat cuts. Learn more about common baking issues and solutions here.
Best Ways to Serve Tiramisu Layer Cake
Presenting this beautiful Tiramisu Layer Cake is almost as fun as eating it! For a truly classic experience, serve it chilled, allowing the flavors to fully meld. A dusting of natural cocoa powder is traditional, but you can also add a few chocolate shavings or even a delicate chocolate curl on top for extra flair.
When it comes to pairing, consider a small cup of espresso or a sweet dessert wine like Vin Santo. For lighter accompaniments, fresh berries, especially raspberries, offer a lovely tart contrast to the rich, creamy cake. These Tiramisu cake serving suggestions aim to enhance the overall dessert experience, making each bite of this layered tiramisu dessert even more delightful. Discover more about pairing desserts with beverages here.
Nutrition Facts for Tiramisu Layer Cake
This decadent Tiramisu Layer Cake is a rich treat, and understanding its nutritional profile helps in enjoying it mindfully. Each serving offers a delightful balance of flavors.
- Calories: 839 kcal
- Fat: 53 g
- Saturated Fat: 25 g
- Trans Fat: 0.3 g
- Cholesterol: 181 mg
- Carbohydrates: 78 g
- Fiber: 1 g
- Sugar: 56 g
- Protein: 10 g
- Sodium: 391 mg
Nutritional values are estimates and may vary based on specific ingredients and preparation methods used. This information is intended as a guide for enjoying your homemade tiramisu layer cake. For more information on understanding nutritional labels, see this resource.
How to Store and Reheat Moist Tiramisu Layer Cake
Proper storage is key to keeping your Tiramisu Layer Cake delicious and ensuring it remains a wonderfully moist tiramisu layer cake for days to come. Once your beautiful creation has cooled completely, it’s time to think about preserving its perfection. I always recommend covering the cake tightly with plastic wrap or transferring it to an airtight container. This helps prevent it from drying out and absorbing any other odors from the refrigerator.
You can confidently store leftover slices in the refrigerator for up to 3 to 4 days. For longer storage, freezing is an excellent option. Wrap individual slices securely in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. When you’re ready to enjoy a frozen slice, thaw it overnight in the refrigerator for the best texture. Reheating isn’t typically necessary for this dessert, as it’s best served chilled, but if you prefer it slightly warmer, a few minutes at room temperature should do the trick.
Frequently Asked Questions About Tiramisu Layer Cake
What is tiramisu layer cake?
A Tiramisu Layer Cake is essentially a classic Italian tiramisu dessert reimagined as a multi-layered cake. Instead of ladyfingers, it typically uses coffee-soaked cake layers, sandwiched together with a rich mascarpone cream frosting. It captures the beloved coffee, mascarpone, and cocoa flavors of traditional tiramisu but in a more substantial, cake-like form.
How to make tiramisu layer cake at home?
Making this delicious dessert involves preparing a cake base, a coffee-rum syrup for soaking, and a creamy mascarpone frosting. You’ll bake cake layers, then soak them generously with the syrup. Next, you’ll whip up the frosting, assemble the layers with frosting in between, and finish with a dusting of cocoa powder. Chilling is crucial for the flavors to meld and the cake to set. Learn more about baking techniques here.
Can I make this Tiramisu Layer Cake without alcohol?
Absolutely! For an alcohol-free version of this delightful Tiramisu dessert cake, simply omit the rum from the zabaglione, simple syrup, and frosting. You can enhance the coffee flavor in the syrup by using strongly brewed coffee or adding a touch more vanilla extract to the cake batter to compensate.
Why is my Tiramisu Layer Cake frosting runny?
A common issue with a runny frosting is often due to the mascarpone cheese not being fully drained of excess liquid, or the ingredients being too warm. Ensure your mascarpone is well-drained and your heavy cream is very cold. Also, avoid overmixing the frosting, as this can break down the mascarpone and lead to a thinner consistency. Gently folding is key!
Variations of Tiramisu Layer Cake You Can Try
While this classic Tiramisu Layer Cake is incredible on its own, don’t be afraid to get creative! There are so many fun ways to put your own spin on this Italian-inspired dessert. For chocolate lovers, a chocolate tiramisu layer cake is a decadent option; simply add cocoa powder to your cake batter and perhaps even a chocolate ganache drizzle.
If you want to amplify the coffee flavor, consider making a dedicated coffee tiramisu cake by reducing the syrup or using a stronger brew. For those avoiding gluten, a gluten-free flour blend can work beautifully in the cake layers. You could also experiment with adding a swirl of raspberry puree for a fruity twist, or even a hint of liqueur like amaretto for a different nutty profile. Each variation offers a unique way to enjoy the beloved flavors of tiramisu in a stunning cake format.
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Decadent Tiramisu Layer Cake: 5 Amazing Tips
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A classic tiramisu transformed into a layered cake. This recipe features coffee and rum-soaked cake layers filled with a rich whipped mascarpone and zabaglione frosting, finished with a dusting of cocoa powder.
Ingredients
- For the Zabaglione: 5 egg yolks, 6 Tablespoons (75 g) granulated sugar, ¼ teaspoon table salt, 5 Tablespoons rum, 1 ½ teaspoons vanilla extract
- For the Cake: 6 Tablespoons (85 g) unsalted butter softened, &frac8532; cup (160 ml) neutral cooking oil, 1 ¾ cups (350 g) granulated sugar, 1 teaspoon vanilla extract, 2 &frac8532; cups (333 g) all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon table salt, 1 cup (240 ml) milk, 6 (210 ml) large egg whites
- For the Simple Syrup: ½ cup (120 ml) coffee, ½ cup (100 g) granulated sugar, 2 Tablespoons rum
- For the Frosting: 2 cups (473 ml) heavy cream very cold, 1 cup (125 g) powdered sugar divided, 16 oz (454 g) mascarpone cheese drain any excess liquid
- For Decoration: Natural cocoa powder for dusting
Instructions
- For the zabaglione: Set up a double boiler. Fill a saucepan with 1-2 inches of water and bring to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- In the bowl, whisk egg yolks vigorously for about 60 seconds.
- Add sugar 1 tablespoon at a time, whisking vigorously for 30-60 seconds between each addition.
- Add salt and whisk to combine.
- Combine rum and vanilla extract, then gradually whisk into the egg yolk mixture. Whisk vigorously for at least another minute until the sugar is mostly dissolved.
- Place the bowl over the simmering water. Whisk constantly until the sugar completely dissolves and the mixture reaches 160F (71C), about 5-10 minutes. Whisk in anything sticking to the sides. The mixture will be thicker than pudding.
- Pour the mixture into a separate bowl to stop cooking. Let cool for 10 minutes, then press parchment paper onto the surface and refrigerate until chilled.
- For the cake: Preheat oven to 350F (175C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper.
- In a large bowl, beat softened butter until creamy.
- Add oil and sugar, then beat until well-combined.
- Stir in vanilla extract, scraping the sides and bottom of the bowl.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Stir between additions until incorporated.
- In a separate clean, dry bowl, beat egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter using a spatula until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 22-25 minutes, or until a toothpick comes out clean or with moist crumbs.
- Let cakes cool in pans for 10 minutes, then invert onto a cooling rack and cool completely.
- For the simple syrup: In a small saucepan over medium-low heat, combine coffee and sugar, stirring until sugar dissolves.
- Remove from heat and stir in rum. Set aside to cool slightly.
- For the frosting: Soften mascarpone cheese at room temperature for 10-20 minutes. Ensure it has no excess liquid.
- In a large bowl, beat heavy cream and ½ cup powdered sugar until stiff peaks form. Set aside.
- In a separate large bowl, gently fold together mascarpone cheese, chilled zabaglione, and remaining ½ cup powdered sugar until combined. Stir as little as possible to prevent curdling.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- Assembly: Level the cake layers if needed. Place the first cake layer on a serving tray.
- Pierce the cake layer all over with a fork. Brush generously with simple syrup (about ¼ cup per layer), using all the syrup.
- Spread a thick layer of frosting over the cake layer.
- Repeat with the remaining two cake layers and frosting.
- Frost the sides of the cake with a thin, semi-naked covering.
- Use remaining frosting to pipe dollops on top.
- Sift cocoa powder evenly over the top.
- Refrigerate, covered, for at least an hour or two before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For an alcohol-free version, substitute rum with strongly brewed coffee.
- Chilling the cake for at least an hour is crucial before slicing to prevent it from falling apart.
- Mascarpone cheese is sensitive to temperature and over-mixing; handle gently.
- Use natural cocoa powder for dusting, not Dutch-process.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Layered Cake
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 slice
- Calories: 839 kcal
- Sugar: 56 g
- Sodium: 391 mg
- Fat: 53 g
- Saturated Fat: 25 g
- Unsaturated Fat: N/A
- Trans Fat: 0.3 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 181 mg
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