Tiramisu Layer Cake

With the amount of tiramisu recipes I have on here, a tiramisu cake was just waiting to happen. Unfortunately, now that it's happened, I have 3/4 of it staring me in the face every time I open my fridge. #sendhelp

No regrets though. It's all for the sake of providing you guys with awesome desserts. And this right here folks, is a front runner.


The recipe starts off with a doctored white cake mix. It's by far my favorite white cake recipe because it always produces moist, tender, and dense cakes, perfect for stacking.

To add a tiramisu factor to the cake, I added instant coffee to the batter for two of the layers. You can add it to all three or just one. I wanted to make sure the coffee flavor really came through, so I also brushed the cake layers with brewed coffee after they were baked.

For the filling, I whipped up a simple mascarpone cheese/confectioners sugar mixture. No need to over complicate things. Tiramisu is a simple and light dessert and we want to channel that here. That's why I also decided to cover the cake with freshly whipped cream. Buttercream would have just weighed it down.


Now this last part is optional, but for a signature tiramisu look, you can place ladyfingers around the perimeter of the cake. I went the extra mile and tied a satin ribbon around the ladyfingers to make for an even more beautiful presentation. It's the cake decorator in me.

Oh and I almost forgot! For the final touch, you'll sprinkle on some cocoa powder, or chocolate shavings/shards over the cake. I actually did both because I love me some chocolate. This explains why you guys need to #sendhelp, or send yourselves! We're snowed in over here on the East Coast and this cake isn't headed in any direction but my tummy. Lord have mercy!

Tiramisu Layer Cake

Yied: One 3-layer 8 inch cake

Ingredients:

One 16.5 oz white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1 cup sour cream
1 cup water
3 large eggs
1/2 teaspoon salt
4 teaspoons instant coffee, divided

1/4 cup strong, brewed coffee

For the filling:
8 oz. mascarpone cheese, cold
1/2 cup confectioners (powdered) sugar

For the frosting:
1 and 1/2 cups heavy cream, cold
1/2 cup confectioners (powdered) sugar
pinch of vanilla powder ( or 1 teaspoon vanilla extract)

Cocoa powder/chocolate shards, for garnish

Directions:

Preheat oven to 325 degrees F. Spray three round 8-inch baking pans with cooking spray, then line with wax paper, and spray again.

In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl using an electric hand mixer, beat together cake mix, flour, sugar, sour cream, water, eggs, and salt on low speed just until combined. Then, increase speed to medium and beat for an additional 2 minutes, or until well-blended.

Divide batter among pans (You will use a little more than 2 cups of batter for each pan). Stir 2 teaspoons instant coffee into the batter of two pans.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool cake layers in pan for 5 minutes, then invert onto a wire rack to cool completely.

In a small bowl using an electric hand mixer, beat together mascarpone cheese and confectioners sugar until smooth and creamy.

Begin to assemble cake by placing one cake layer right side up onto a cake board or serving platter. Using a pastry brush, brush 1/3 of the brewed coffee over this layer. Then, spread half of the mascarpone filling on top. Repeat this process with the second cake layer. Lastly, place the final cake layer bottom side up on top of the filling and brush the remaining coffee on top.

In a medium sized bowl, using an electric hand mixer, beat together heavy cream and confectioners sugar until soft peaks form. At this point, use a hand whisk to stir the cream gently until it reaches spreading consistency. Spread whipped cream over the top and down the sides of the cake.

Use a sieve/strainger to dust the top of the cake with cocoa powder or sprinkle with chocolate shards. Refrigerate for 30 minutes before cutting and serving.