Description
Rich Tiramisu Layer Cake recipe. Learn how to bake a delicate coffee-soaked sponge with creamy mascarpone, a delightful dessert for any occasion.
Ingredients
Scale
- Sponge Cake Base:
- 1 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar (divided)
- 6 Large Eggs, separated
- 1 tsp Baking Powder
- ½ tsp Salt
- Coffee Soak:
- 1 ½ cups strong brewed Espresso or Coffee, cooled
- ¼ cup Kahlua or Rum (optional)
- Mascarpone Cream:
- 16 oz Mascarpone Cheese, softened slightly
- 1 ½ cups Heavy Cream, very cold
- ½ cup Granulated Sugar
- 1 tsp Vanilla Extract
- Finishing Touches:
- 2 tbsp Unsweetened Cocoa Powder, for dusting
Instructions
- Bake the Sponge Cake:: First things first, let’s get that delicate sponge cake going for our Tiramisu Layer Cake. Preheat your oven to a cozy 350°F (175°C). In one bowl, whisk those egg yolks with half the sugar until they’re pale and fluffy – you want them light, almost like lemon curd. In another, totally clean, bowl, whip your egg whites with the remaining sugar until stiff, glossy peaks form. This is where the magic happens, giving our cake its airy lift! Gently fold the dry ingredients into the yolk mixture, then carefully, oh so carefully, fold in those whipped whites. I always take my time here, because rushing can deflate all that lovely air. Pour into prepared cake pans and bake until golden and springy. The smell filling the kitchen is just divine, honestly, it’s the first hint of the deliciousness to come.
- Brew the Coffee Soak:: While the cake cools (patience, my friend, patience!), it’s time for the coffee soak, which is crucial for any Tiramisu Layer Cake. Brew a really strong batch of espresso or coffee, then let it cool completely. This part is important – you don’t want to soak your cake in hot coffee, or it’ll get mushy, and nobody wants that. I once got impatient and used lukewarm coffee, and the cake just absorbed it too fast, leaving it a bit soggy. Add a splash of Kahlua or rum if you’re feeling fancy; it adds such a wonderful depth of flavor. I usually just pour it into a shallow dish, ready for dipping. You can almost smell the Italian cafe vibes already!
- Whip Up the Mascarpone Cream:: Now for the star of our Tiramisu Layer Cake: the mascarpone cream! In a large, chilled bowl, whip the heavy cream with vanilla until you get soft peaks. In a separate bowl, gently whisk the mascarpone cheese until it’s just smooth – don’t overmix, or it’ll split, and that’s a sad, sad sight. I’ve had that happen before, and it’s so frustrating! Fold the whipped cream into the mascarpone until it’s just combined and beautifully creamy. Taste it! Adjust sweetness if you like, but I find it’s usually just right. It should be light, airy, and taste like a cloud. Oh, and make sure your mascarpone is at room temp for a few minutes before whisking, it helps prevent lumps.
- Prepare the Cake Layers:: Once your sponge cake is completely cool, carefully level the tops if needed, then slice each cake horizontally to create two thinner layers. You should end up with four layers in total for a truly impressive Tiramisu Layer Cake. I use a long serrated knife and a steady hand for this, but sometimes, honestly, they don’t come out perfectly even. It’s okay! We’re home cooks, not robots. Just do your best. These layers are going to soak up all that lovely coffee, so don’t worry too much about perfection right now. You can almost feel how delicate and ready they are to absorb flavor.
- Assemble the Tiramisu Layer Cake:: Time for the fun part: assembly! Place one cake layer on your serving plate. Brush it generously with the cooled coffee soak – don’t drown it, but make sure it’s moist. Spread a good layer of mascarpone cream over the cake. Repeat with the remaining cake layers and cream, ending with a final layer of cream on top. I always try to make my layers even, but sometimes I get a little heavy-handed with the cream. It just means more deliciousness! This is where you really start to see your Tiramisu Layer Cake come to life, layer by glorious layer. The anticipation is real!
- Chill and Garnish Your Tiramisu Layer Cake:: Once assembled, cover your Tiramisu Layer Cake loosely with plastic wrap and chill it in the fridge for at least 4 hours, or even better, overnight. This chilling time is absolutely crucial; it lets the flavors meld and the cake firm up. I know it’s hard to wait, but trust me, it’s worth it. Just before serving, dust the top generously with unsweetened cocoa powder. I use a small sieve for an even coating. The rich brown against the creamy white is just stunning! The aroma of coffee and cocoa as you bring it out? That’s the moment, hon. Enjoy your beautiful Tiramisu Layer Cake!