Tiramisu Cake
A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and there's some creamy Swiss meringue buttercream to cap it all off.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers. In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside. Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal. Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture. Distribute the batter evenly between the two pans. Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean. Invert the cakes onto a wire rack to cool completely.
Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl. Whisk in the milk slowly. Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish. Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute). Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula. Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.
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Notes
Given that the mascarpone is very soft, your cake may be unstable. If this is the case, use a skewer through the center and refrigerate to stabilize it.
Make the mascarpone frosting ahead so it can chill in the fridge for a bit.
To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
If you’re not using 6-inch pans, double the batter recipe for 8-inch pans or triple the recipe for 9-inch pans.
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Reviews from the Original Source
Literally the only online recipe I’ve tried for a cake that came out perfect. I made adjustments for high altitude and it was the perfect taste and texture.
hiiii ! I,m very excited about this cake !I'm going to make it tomorrow for my father's birthday ! Let me ask you something . Is 32 ounces the same as 900 grams ? Isn't it too much ? in the filling, May I change the milk to whipped cream ? i'm from Brazil and here it's too hot! I 'm afraid it will be too soft.
Thanks
This was simple and easy! Had so much fun in the kitchen.
Wow! This looks amazing! Can't wait to try it out!
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