Our Tiramisu Layer Cake riffs on the Italian classic. We kept our favorite familiar elements—Mascarpone Filling and coffee syrup—and added a few new surprises, like a thick cap of Coffee Ganache and white chocolate-filled Mascarpone Frosting. For more coffee recipes to perk up your baking, pick up a copy of our January/February 2019 issue!
Tiramisu Layer Cake
Makes 1 (9-inch) cake
Ingredients
- 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)
Instructions
- Preheat oven to 350°F (180°C). Butter and flour 2 (9-inch) round cake pans. Line bottom of pans with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Coffee Simple Syrup
Makes about 2½ cups
Ingredients
- 1 cup (200 grams) turbinado sugar
- 1 cup (240 grams) water
- 1 cup (240 grams) cold brew coffee concentrate
Instructions
- In a small saucepan, bring turbinado sugar and 1 cup (240 grams) water to a boil over medium-high heat; cook for 1 minute. Remove from heat; stir in coffee concentrate. Let cool completely.
Mascarpone Filling
Makes 31⁄4 cups
Ingredients
- 24 ounces (680 grams) mascarpone cheese, room temperature
- 1 cup (120 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at medium speed just until smooth, about 15 seconds. (Do not overbeat.) Use immediately.
Mascarpone Frosting
Makes about 4 cups
Ingredients
- 8 ounces (225 grams) mascarpone cheese, room temperature
- ½ cup (113 grams) unsalted butter, softened
- 4 ounces (115 grams) chopped white chocolate, melted and cooled to 85°F (29°C) to 90°F (32°C)
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 4 cups (480 grams) confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone and butter at medium speed until smooth, about 1 minute. Add melted white chocolate, vanilla, and salt; beat at low speed just until combined, about 30 seconds. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating well after each addition. Increase mixer speed to medium; beat for 1 minute. Use immediately.
Coffee Ganache
Makes 1 cup
Ingredients
- 1 cup (170 grams) 60% cacao dark chocolate chips
- ⅛ teaspoon kosher salt
- ¼ cup (60 grams) heavy whipping cream 3 tablespoons (45 grams) cold brew coffee concentrate
- 2 tablespoons (42 grams) light corn syrup
Instructions
- Place chocolate chips and salt in a small heatproof bowl. In a small saucepan, heat cream, coffee concentrate, and corn syrup over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Whisk until smooth. Let cool for 30 minutes before using.
XLNT Cake Recipe…
I made this cake for my husband’s birthday. Unfortunately , my family found this cake to be way too sweet. You’ll definitely need a full glass of milk to get through a tiny slice.