Ingredients:
For the Cake Layers:
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1/4 cup (60ml) strong brewed coffee, cooled
For the Coffee Soaking Syrup:
- 1/2 cup (120ml) strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons granulated sugar
For the Mascarpone Filling:
- 1 1/2 cups (360ml) heavy cream, chilled
- 1 cup (240g) mascarpone cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- Cocoa powder, for dusting
- Chocolate curls or shaved chocolate, for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, prepare the coffee soaking syrup. In a small bowl, stir together the cooled brewed coffee, coffee liqueur (if using), and granulated sugar until the sugar is dissolved. Set aside.
- Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely.
- Once the cakes are completely cool, use a long serrated knife to level the tops if necessary.
- While the cakes are cooling, prepare the mascarpone filling. In a large mixing bowl, beat the chilled heavy cream until stiff peaks form.
- In another bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the mascarpone mixture until well combined and smooth. Be careful not to overmix.
- To assemble the cake, place one cake layer on a serving platter or cake stand. Brush the top of the cake layer generously with the coffee soaking syrup.
- Spread a layer of the mascarpone filling over the soaked cake layer, smoothing it out evenly with a spatula.
- Place the second cake layer on top of the filling. Brush the top of this layer with the remaining coffee soaking syrup.
- Spread the remaining mascarpone filling over the top of the cake, smoothing it out evenly and ensuring it reaches the edges.
- Dust the top of the cake with cocoa powder using a fine-mesh sieve.
- If desired, garnish the top of the cake with chocolate curls or shaved chocolate.
- Refrigerate the Tiramisu Layer Cake for at least 2-3 hours, or until the filling is set and the flavors have melded together.
- Before serving, allow the cake to sit at room temperature for about 15-20 minutes to soften slightly.
- Slice and serve the Tiramisu Layer Cake, enjoying the rich flavors and creamy texture with every bite!
- This Tiramisu Layer Cake is a stunning dessert that combines the classic flavors of tiramisu with the elegance of a layered cake. It’s perfect for special occasions or any time you want to impress your guests with a delicious homemade treat!
FAQS:
1. What type of cake should I use for a Tiramisu Layer Cake?
Answer: A classic choice for a Tiramisu Layer Cake is a light and airy sponge cake or genoise. These cakes are ideal because they can absorb the coffee and liqueur mixture without becoming too dense. If you prefer, you can also use a vanilla or white cake. The key is to use a cake that will hold up well after soaking in the coffee mixture.
2. How do I make the mascarpone filling for the cake?
Answer: To make the mascarpone filling, beat together mascarpone cheese, heavy cream, and sugar until smooth and creamy. You can also fold in a little bit of vanilla extract or a splash of liqueur, such as Marsala wine, Amaretto, or coffee liqueur, for added flavor. Be careful not to overbeat the mixture, as it can become too thin. The filling should be thick and spreadable.
3. How do I soak the cake layers without making them too soggy?
Answer: To soak the cake layers without making them too soggy, use a pastry brush to lightly brush the coffee and liqueur mixture onto the surface of each cake layer. Apply the liquid gradually, allowing it to absorb before adding more. You want the cake to be moist but not overly saturated. If you prefer, you can use a spoon to drizzle the mixture over the cake layers evenly.
4. Can I make the Tiramisu Layer Cake ahead of time?
Answer: Yes, Tiramisu Layer Cake can be made ahead of time and is often even better when it has had time to chill and the flavors meld together. Assemble the cake and refrigerate it for at least 4 hours, or overnight, before serving. This also allows the mascarpone filling to set properly. Cover the cake with plastic wrap to prevent it from drying out in the refrigerator.
5. How do I decorate the Tiramisu Layer Cake?
Answer: To decorate the Tiramisu Layer Cake, spread the remaining mascarpone filling or whipped cream evenly over the top and sides of the cake. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. You can also add chocolate shavings or curls for an elegant touch. For a final touch, consider garnishing with espresso beans or a light dusting of powdered sugar just before serving.