Tiramisu Layer Cake
Makes 1 (9-inch) cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 3 cups (375 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) whole milk, room temperature
  • Coffee Simple Syrup (recipe follows)
  • Mascarpone Filling (recipe follows)
  • Mascarpone Frosting (recipe follows)
  • Coffee Ganache (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 15 minutes. Invert onto parchment paper-lined wire racks, and let cool completely.
  5. Using a serrated knife, remove any rounded tops from cake layers. Cut each layer in half horizontally. To assemble, place a bottom-sided cake layer, cut side up, on a serving plate or cardboard round; brush with ½ cup Coffee Simple Syrup. Using an offset spatula, spread about 1 cup Mascarpone Filling onto cake layer. Repeat layers twice, reserving remaining bottom- sided cake layer for the top; brush with remaining ½ cup Coffee Simple Syrup.
  6. Spread a thin layer of Mascarpone Frosting on top and sides of cake to create a crumb coat. Freeze cake for 30 minutes; refrigerate remaining frosting until needed.
  7. Place cake on a turntable. If desired, re- beat remaining frosting for 15 seconds for a smoother consistency. Spread remaining frosting on top and sides of cake. Rotating turntable, use a large offset spatula or bench scraper to smooth sides and create straight edges. Freeze for 30 minutes.
  8. Spoon Coffee Ganache on top of cake; spread to edges. To create spiral design, position the tip of a small offset spatula at center of cake. While pressing down lightly at tip, spin turntable and pull spatula gradually toward edge of cake. Refrigerate for at least 4 hours (preferably overnight) before serving. Refrigerate for up to 5 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/tiramisu-layer-cake/