Tiramisu Cake
This Tiramisu Cake turns your favorite Italian dessert into a delicious and decadent layer cake. Coffee soaked layers paired with mascarpone buttercream. This is going to be another one of those posts where you will hopefully learn something from my mistakes.
It’s no secret that I have fails in the kitchen more often than I’d like to admit. I figure most normal people do though, so why not just lay all the cards out on the table, right?
Things don’t always go how you expect. And this time, with this Tiramisu Cake, it was due to a rookie mistake on my part. Tiramisu is an Italian dessert consisting of coffee-soaked lady fingers layered with a whipped mascarpone cream filling and dusted with cocoa powder. It is heaven. To transform this delicious dessert into a layer cake I used the following: Vanilla cake layers, Coffee simple syrup, Mascarpone frosting, Lady fingers, Chocolate shavings & cocoa powder.
The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly. The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using. The simple syrup can be stored in an airtight container in the fridge for a couple weeks. The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Ingredients:
Coffee Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 Tbsp instant espresso powder
- 1/4 cup coffee liqueur or dark rum optional
Vanilla Cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup buttermilk (or any milk) room temperature
Mascarpone Frosting:
- 1 1/2 cups unsalted butter room temperature
- 2 cups mascarpone room temperature
- 4 cups powdered sugar
- 2 tsp vanilla
Assembly:
- unsweetened cocoa powder
- chocolate shavings
- lady fingers